Week 1 Results

Tried this recipe:
Lentil and Rhubarb Stew with Indian Spices
from The New York Times

(adapted slightly)
3 or 4 stalks rhubarb, strings removed, chopped
1 cup orange lentils, well washed
2 tablespoons minced ginger
1 tablespoon minced garlic
4 cardamom pods
1 tablespoon mustard seeds
2 cloves
1 teaspoon cracked black pepper
1 dried ancho or other mild chili, optional
Salt
Chopped cilantro leaves for garnish

Heat olive oil in skillet over medium high heat. Add garlic and ginger and heat, stirring, for 3-4 minutes. Add remaining ingredients except lentils, salt and cilantro and add 1 cup water and cook at a steady simmer for 10 minutes. Add rhubarb and continue cooking another 10 to 15 minutes. Remove cloves and, if you like, cardamom pods. Add salt, then taste and adjust seasoning. Garnish with cilantro and serve.

Other results from this week:

Fresh strawberry, blueberry and mango smoothie with unsweetened soy milk.

Strawberry pancakes

Grill stirfry with garlic shoots, carrots and balsamic-marinated portobella

Pine Street Flowers & Produce

Back Yard:

Front Yard:

May 26 Share (Week 1)

SHARE THIS WEEK
Red Leaf Lettuce: Flaim Farms, Vineland, NJ
Organic Dandelion Greens: Landisdale Farm, Jonestown, PA
Organic Red Scallions: Sweetaire Farm, Lancaster, PA
Strawberries: Fifer Orchards, Camden-Wyoming, DE
Asparagus: Fifer Orchards, Camden-Wyoming, DE
Beets: Flaim Farms, Vineland, NJ
Rhubarb: Linvilla Orchards, Media, PA and Christ King, New Holland, PA
Leeks: Flaim Farms, Vineland, NJ
Organic Spring Garlic (Sat):Landisdale Farm, Jonestown, PA
Cheese: Misty Morning: Calkins Creamery, Honesdale, PA
Protein: Amish Butter: Hometown Provisions, Lancaster, PA


Check out this video of the red leaf lettuce before it came out of the ground this season at Flaim Farms, Vineland, NJ! Thank you to The Produce Geek who visited Flaim Farms in Vineland, NJ on May 17, 2011 to get a look at this seasons first Red Leaf, Green Leaf, Boston and Romaine Lettuces. The 2011 NJ Lettuce season will run until July 4th and start again in September.




A little more about Flaim Farms. Good for Princeton University, supporting local, family farms. "Why buy out of the Country? Out of the State? When everything's right here? ...Within 2 days we have it where it's got to go. When you buy out of the country it's a week to 10 days old," says 4th generation Flaim Farmer.



Flaim Farms began in 1934. Today the farm is run by two brothers, Kevin and Bob Flaim, who continue the farming tradition.
Flaim Farms, Inc. Flaim Farms produces romaine, kohlrabi, spinach, mustard greens, collard greens, swiss chard-green, red, rainbow kale, turnips, napa cabbage, squash, eggplant, peppers, escarole, endive and scallions. One of their specialties is romaine lettuce.

To support the farm, look for the “Panther” brand romaine lettuce when it’s in season. The brothers also grow “tomatillos” at the request of a local restaurant, Tortilla Press. Flaim Farms also has its own farm stand. Straight communication and consistent quality are two attributes that customers can expect from Flaim Farms.

Why Buy Jersey Fresh? Flaim Farms believes that New Jersey must advertise the produce that is in season. This will give consumers the opportunity to experience produce that is “same day fresh.”

Farm Stand Flaim Farms, Inc. 1958 Panther Road Vineland, NJ 08360
source: www.njfarmfresh.rutgers.edu

Welcome to 2011, Lessons "Shared"

If I learned one thing from last year's Community Supported Agriculture (CSA) experience, it's that your eyes are bigger than your stomach.

A lot has changed since last year. I have a new job which has hours that extend way past "full time." I have one less pair of expecting parents in our neighborhood to show my philanthropy towards. And last year I did the work share option (work about 12 days a season and get a small percentage off a full share), an experience I wouldn't give back ever, but it would pose a challenge with my new work schedule. And although it's not a change, I really don't want to use the trash bin to collect our leftovers, as I did too often last year. (I also refuse to start up another vermi-composting bin after my worms escaped last time, but that's another story.) I also don't want to cook every day when it's 105 degrees in July.

So it's decided. I'm signing up for a half share. It's the way to go if you're only 2 people. Actually, it's probably the way to go if you're only 4 people.

A quick re-cap of why I've started this blog. I feel like a lot of times we are a little in the dark about what food is in season when. Almost everything we could want is in the supermarket all the time. I'd like to document my region's seasonal food production and show ideas on what to do with it when it comes to me in the form of a farmshare. And reference it down the road.

I also have a few goals and ideas for this year. Since all of the produce is locally produced, I'd like to share the farmer/producer's story. I have gained such a respect for the farmers and families that have brought food to my table every day. So much so, that Chris and I have added a clause to our nightly grace, giving thanks to the farmers and animals that went into making our meal. It didn't grow in the supermarket. Farmers should be our heroes. And the small increase in price that happens when you buy products that came from struggling small-scale farmers, healthy animals and healthy land is the price you pay for supporting what's right, and what's humane.

I'm still going to share recipes I've come up with and tested out, but I'm going to focus more on recipes Greensgrow has recommended based on the share. Less rating system, more results.

I'd also like to document my own little urban farming efforts. Last year we had heirloom tomatoes, kirby cucumbers, swiss chard, basil, and window herbs. This year I'm hoping for a similar harvest - maybe better.

See CSA description from Greensgrow's site (http://www.greensgrow.org) below:




What's a Share?
In a Greengsrow CSA share every week…
A seasonal assortment (5-8 items) of locally grown, freshly picked vegetables from our urban farm and the rural farms we work with.

2 delicious types of fruits. 5 pears and 4 apples, or quart of strawberries and a pint of raspberries. The summer is a bounty of wonderful fruits and every week you will get 2 of them!.

A locally-produced cheese. Some favorites include Garlic Cheddar, Fresh Chevre, and handmade Fresh Mozzarella.

A dairy option. Your choice of one of the following:

2 cups of Pequea Valley yogurt
1⁄2 lb. of Amish-style butter
1 dozen eggs - pastured, free-range, hormone- and antibiotic-free
a package of tofu
or a container of Seitan
In the share throughout the season you may receive special items of local interest such as…

A loaf of freshly baked bread from one of several local bakeries, including Metropolitan, Sarcone’s, Slow Rise bakery, as well as our home made dessert breads.
Oyster and/or Shitake Mushrooms from Angela and John at Oley Valley Mushrooms (featured at many local restaurants including Southwark and the White Dog Café).
LinVilla Orchards Apple Cider
Locally produced honey
Beer from Philadelphia Brewing Company, produced in Kensington.
Occasionaly you will find a non-food item, such as Copa Soaps. We feel that these items are important to include because they introduce you to other local businesses and directly fit into the mission of Greensgrow as Growers of Food, Flowers, and Neighborhoods.
Locally grown, cut flowers from our own "farmer Tom"


Alrighty! Let's get cookin - stay tuned!

Week 16

During my workshare hours this week it was clear just how hard it is to keep food fresh and cool in our small-scale operation. The broccoli itself seemed to yellow between the farmer's truck and the cooler trailer. And we were instructed to bring out crates of it in bunches of only 6. Needless to say that made for constant trips from the cooler to the farmstand and back. Hot out! A good lesson to everyone who thinks the main cost of food is the land it grows on... Even cutting out the middleman by getting our produce either on-site or local farmers the costs incurred from getting it to the city, keeping it cool, so much of the produce goes bad before it even gets in your fridge. And I'm not sure about you, but I get some green monsters growing in the back of that bottom drawer even after bringing it home.
So this week the lady in charge of our newsletters left the farm. So here's a list of what we got, although your guess is as good as mine when it comes to exact varieties and farm location. We'll miss you Beth.

bunch radishes
head broccoli
yams
2 acorn squash
2 onions, red/yellow
6 apples
bunch spinach
green leaf lettuce
farm fresh eggs

Week 15, Recipe 3, Better Than Govinda's Seitan Cheesesteak Wraps

For those of you in the Philadelphia area interested in veggie or vegan food places, Govinda's To Go is pretty much a staple for ordering in. But with this recipe, we now have the know-how to do it ourself. This recipe comes from Michael of "Michael's Savory Seitan, Wheat Meat," made in the Philadelphia area. We met him at the farmstand on pick-up day. Greensgrow usually carries his stuff in Greensgrow's fridge, but this particular farmstand, he came out as a vendor and shared his enthusiasm and recipes with us. Thanks Michael. This meal has become Chris' specialty since it's pretty much a synch. Gets him out of dishes for a night. Again, thanks Michael.


Ingredients
1 tub of Micheal's Savory Seitan Wheat Meat
1 Tbsp. extra virgin olive oil or butter
1/4 cup BBQ sauce
1 red onion, chopped
1-2 frying peppers, sliced
1 cup shredded swiss cheese

fajita wraps or hoagie buns




Add seitan to olive oil, heating over medium-high heat. Let heat 3-4 minutes and add peppers and onions. Saute until vegetables become soft. Add cheese and BBQ sauce, stir until melted. Fill wraps and eat!

Points Tally
Taste: 5 points
Ingredients: 4 points
Documentation:5 points
Originality:0 points, great recipe, Micheal.

Total: 14 points

Week 15, Recipe 2, Curried Sweet Potato and Garbanzo Salad

Ingredients

1 tablespoon olive oil
1.5 cups cooked chickpeas (garbanzo beans), pat them completely dry with clean dish towel
3 cups of chopped leeks
1 medium clove of garlic, minced
zest of one lemon
1 cup plain Greek yogurt
1 Tbsp Indian-style curry powder (or to taste)
1/4 teaspoon fine grain sea salt
3 or4 tablespoons warm water
1/2 cup of loosely packed fresh cilantro, chopped
1/2 cup red onion or red spring onions, chopped



Heat the cooking oil in a large skillet and add the chickpeas. Saute over medium-high heat, stirring occasionally, until they start getting a bit golden in color. Stir in the leeks and cook until the chickpeas are more golden and the leeks have browned a bit as well, roughly 7 - 10 minutes total. At the last minute stir in the garlic and the lemon zest. Remove from heat, and set aside.

While the chickpeas cool, make the yogurt dressing by combining the yogurt, curry powder, and salt in a small bowl. If you need to thin it out a bit, particularly if you are using Greek yogurt, whisk in warm water a tablespoon at a time. Taste, adjust, and set aside.
When you are ready to serve the salad, toss the chickpea mixture with most of the cilantro and most of the chopped red onion. Add about 1/2 of the yogurt dressing and toss again. If you like more dressing, keep adding until you are pleased. Serve on a platter sprinkled with the remaining onions and cilantro.




Points tally
Taste: 5 points
Ingredients: 3 points
Documentation: 5 points
Originality: 5 points, After indexing my favorite cookbooks and recipe sites, I can't find a recipe similar to this, I'm recording a bit after the fact, so sue me if it exists (don't really).

Total points: 18