The Gentleman Farmer

News and Blog

Posted 8/13/2014 1:03pm by Jessica and Dominic Green.

 

 

Hello CSA members!   

We are just arriving at the half-way point of our CSA journey together! With ten more weeks to go, its hard to believe that at this stage Dominic begins to think about next season -- its almost as bad as the fashion industry, always preparing for future seasons! Midwest BioAg are coming out to the farm today to consult with us regarding Dominic's future plans. Experts in soil health and conditions, they will advise Dominic on everything from the quality of the soil, to his current and future rotation plans to his cover crops and help suggest ways he can most effectively work his field.

In the field, the farm team is weeding the leeks which will most likely hit your boxes next week and preparing to start harvest Thursday and Friday for your boxes. 

Along with the carrots and eggplant, other new arrivals this week include cubanelle peppers.This pepper is known for its sweetness rather than its heat. Perfect for stuffing or adding to an omelet or throwing into a chilli, or sloppy joe. You can also roast them or grill them and add to a salad, or eat with a bit of lemon and fresh fish. I can imagine they'd be great in fish tacos! Use some of the red cabbage for a slaw and throw them all together with a bit of vinegar -- yum!

Again this week, we have included sweet corn from Bob's Fresh and Local. While not organic, this corn is non-GMO and grown by our farming colleague Bob Vierow in St. Charles, IL.

Below, Nicole has included more recipes to compliment this week's harvest. All pick ups are at their usual schedules and locations. Please see below for all recipes, directions and harvest information.

Don't forget that TGF is at the Barrington Farmer's Market on Thursdays from 2-7pm and at Logan Square Farmer's Market on Sundays from 10am to 3pm. Come visit us and pick up some extra goodies! 

We hope you are having a wonderful week!

Your Farmer's,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up Friday August 15th from 2:30 to 6pm

one drive way west of 65 Spring Creek Rd Barrington, IL 60010 (Look for the TGF sign)

773-450-8898 Dom's cell

Norton's USA Saturday August 16th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 17th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Carrots: Juice them, dip them, steam them, roast them or have them for breakfast. We have provided a quick, one bowl recipe for Carrot Coconut Pancakes! 

cubanelle peppers

Cubanelle Peppers(above): This pepper is on the lower end of the HEAT scale.  It's more sweet than spicy. A recipe for Cubanelle & Black Bean Pork Chili is below.

Eggplant (below):  Eggplant is delicious lighlty breaded, sauteed, or thinly sliced and added to lasagne, pasta sauces or turned into a dip such as baba ganoush. Try making Tranches d'aubergine á l'italienne aka eggplant pizzas

purple eggplant

Squash: Patty Pan (picture below) squash this week. Sliced thinly and sauteed these are delicately flavored squash. You can also slice thinly and top on a pizza. We have included a Stuffed Patty Pan Squash with Quinoa and Fresh Corn recipe below!

Sweet Onions: Quarter these and throw on the grill, or use in your favorite recipe.

Sweet corn: Sourced from Bob's Fresh and Local this sweet corn is not organic but it is non- GMO. This week we have included a recipe for Chicken and Sweet Corn Succotash or you could try one of the recipes from last week Sliced Steak with Roasted Corn Salsa and Sweet Corn and Squash Fritters with Avocado Creama.

Cucumbers: English and the pickling kind. Slice them up to add to salads, or add them to your favorite chilled soup. Also devine when juicing: add pears to sweeten and a little cilantro, kale and or spinach and you will be ready to go for the day!  

Zucchini: Eat it raw and shred it into coleslaw, potato or pasta salad, tabbouleh or a garden salad or enjoy it in Zucchini Herb Casserole or Zucchini Cookies with Cream Cheese Frosting (see recipes below).  Also amazing as a side, gently sauteed in butter or olive oil with a pinch of salt, or add those sweet onions and sautee and throw on a burger.  


Recipes! 

Cubanelle & Black Bean Pork Chili  

Ingredients: 

·      2 1/2-3 lb pork tenderloin, cubed

·      30 oz diced tomatoes, drained

·      15 oz canned black beans, drained

·      5 cloves garlic, sliced

·      2 (large) cubanelle peppers, diced *

·      1 onion, diced *

·      1 shallot, minced

·      1 tablespoon canola oil

·      1 teaspoon hot Mexican style chili powder

·      1/2 teaspoon ground cayenne

·      1/2 teaspoon cumin

·      1/2 teaspoon cocoa

·      1/2 teaspoon ground chipotle

·      1/2 teaspoon ground jalapeno

·      1/2 teaspoon oregano  

Directions:

Heat oil in a nonstick pan. Saute the pork until just browned. Add to a 4 quart slow cooker. Add all remaining ingredients. Stir. Cook on low 8 hours. Stir prior to serving. I like to sprinkle it with a bit of sharp cheddar and diced onions when I serve it.  

Recipe by Rachel Rappaport, coconutlime.blogspot.com  

Julia Child's Eggplant Pizzas (Tranches d'aubergine á l'italienne) 

(Makes 3-4 servings recipe adapted from one found in From Julia Child's Kitchen.)

Ingredients:

·      1 eggplant, about 8 ounces and 9-10 inches long *

·      about 1 T salt, for drawing water out of eggplant

·      about 2 T olive oil, for brushing eggplant before roasting

·      about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting

·      10 large basil leaves, cut in chiffonade strips (optional)

·      1/3 cup freshly grated Parmesan

·      1/3 cup finely grated low-fat mozzarella blend

·      hot red pepper flakes for sprinkling finished pizza (optional)  

Sauce Ingredients:

·      2-3 tsp. extra-virgin olive oil

·      3 large garlic cloves, very finely chopped

·      1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)

·      1/2 tsp. dried Italian seasoning blend

·      1/4 tsp. dried oregano  

Instructions:

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)  

While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don't let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it's thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it's needed for the eggplant slices.)  

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)  

While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.    

Baba Ganoush adapted from inspiredtaste.com

We like this dip rustic with some texture, not overly pureed. Because of this, simply mashing and stirring with a fork is all that’s needed to make it. You can make this in a food processor or blender. Be careful, though. It will become much smoother. We love serving this with homemade pita chips. One more thing, this gets even better after a day or two in the refrigerator. Our suggestion: make two batches, you won't regret it!

Yield: 6 (1/3 cup) servings

Ingredients:

2 medium eggplants (about 2 pounds or 900 grams)*

1/4 cup (60 ml) tahini (sesame paste) 1/4 cup (60 ml) lemon juice

2 to 3 garlic cloves, finely minced 

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt

2 tablespoons chopped fresh parsley leaves

1 tablespoon olive oil, optional

Directions:

Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld. Split the eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). 

Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.

Vegan Carrot Coconut Pancakes serves 2-3  

What you need to know about these pancakes:

They require just 20 minutes, 10 ingredients and 1 mixing bowl. They’re vegan, but don’t have to be – feel free to use butter and milk instead of the non-dairy ingredients listed- and have a limited amount of sugar. They have loads of fresh shredded carrot. They have a subtle coconut flavor and light and fluffy texture. They’re perfect with walnuts, shredded coconut and hot maple syrup. They’re light enough for an everyday breakfast and special enough for a weekend brunch.  

Ingredients:  

·      1 cup whole wheat pastry flour (or unbleached all purpose)

·      2 Tbsp organic sugar

·      1/4 cup finely shredded coconut, divided (also known as "dessicated" coconut)

·      1.5 tsp baking powder

·      pinch sea salt

·      1 cup non-dairy milk (such as almond milk)

·      1 heaping Tbsp non-dairy butter, melted (such as Earth Balance)

·      1/2 cup finely grated carrot *

·      1 tsp pure vanilla extract

·      2 Tbsp crushed walnuts or pecans for topping (optional)  

Instructions:  

Add flour, sugar, baking powder, sea salt, and 2 Tbsp shredded coconut in a large bowl and whisk to combine.

Pour non-dairy milk into a large liquid measuring cup. Add melted butter, vanilla, and whisk to combine. Add wet to dry and stir.

Stir in carrot and let batter rest for 5 minutes while preheating skillet to medium heat.

Once skillet is hot, lightly grease the surface with non-stick spray or non-dairy butter and spoon on 1/4 cup measurements of batter; there should be 9 cakes. Top each pancake with a sprinkle of crushed walnuts and flip when bubbles appear and the edges look slightly dry.

Cook for another couple minutes on the other side. Keep warm in a 200* oven until all pancakes are cooked.

Serve with non-dairy butter, shredded coconut and warm maple syrup.  

Recipe from the minimalist baker http://minimalistbaker.com/vegan-carrot-coconut-pancakes/    

Chicken and Sweet Corn Succotash serves 4  

Ingredients:

  • 4 boneless, skinless chicken breast halves (4 ounces each)
  • 3 cloves garlic, minced
  • 1 tablespoon dijon mustard
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen baby lima beans
  • 2 slices bacon chopped
  • 1 sweet onion, chopped, 1 cup *
  • 1 cup chopped tomato
  • 1 1/2 cups fresh corn kernels, cut from 3 medium ears *
  • 1/2 teaspoon salt  

Directions:

Combine the chicken, 2 cloves of the garlic, mustard, rosemary, lemon peel, and 1/8 teaspoon of the pepper in a bowl; mix well to coat. Refrigerate for 1 hour.

Meanwhile, cook the lima beans according to package directions; drain. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 4 to 5 minutes. Stir in the onion and remaining 1 clove of garlic; cook until beginning to soften, 2 to 3 minutes. Add the lima beans and cook for 2 minutes. Stir in the tomato and cook until starting to wilt, 1 to 2 minutes. Add the corn, 1/4 teaspoon of the salt, and the remaining 1/8 teaspoon of the pepper; cook until hot, 1 to 2 minutes. Keep warm.

Preheat the grill. Sprinkle the chicken with the remaining 1/4 teaspoon salt. Grill for 5 to 6 minutes per side, or until a thermometer inserted in the thickest portion registers 160ºF and the juices run clear.    

Recipe from men’s health http://recipes.menshealth.com/Recipe/chicken-and-sweet-corn-succotash.aspx     

*denotes item in this week's harvest 


 

Last Week's Recipes:  

Stuffed Patty Pan Squash with Quinoa and Fresh Corn serves 4  

This particular stuffed pattypan squash recipe has a protein-packed filling consisting of quinoa, fresh corn, and queso fresco. You can also use zucchini or yellow squash instead of patty pan.  

Ingredients:

  • cooking spray 6-8 pattypan squash (6 if they're large, 8 if they're smaller) *
  • 1 tbsp. olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 tsp. cumin 1/2 tsp. dried oregano
  • 1 small tomato, diced
  • 2 ears of corn, kernels removed *
  • 1/2 c. vegetable broth
  • 1 1/2 c. cooked quinoa (which is about 1/2 c. uncooked)
  • 1 chipotle pepper (the canned kind), seeds removed and chopped + 1-2 tsp. adobo sauce from can salt and pepper to taste
  • 3/4 c. crumbled queso fresco, divided
  • 1/4 c. coarsely chopped cilantro

Instructions:

Preheat oven to 350 degrees.

Spray a 9 x 11 baking dish with cooking spray.

First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve 1/2 cup of chopped squash insides. Place the pattypan squash in the baking dish.

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in 1/2 cup of queso fresco and salt and pepper to taste.

Divide filling into pattypan squash. Pour 1/4 cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.  

Recipe from Kiersten Frase at http://ohmyveggies.com/    

Sliced Steak with Roasted Corn Salsa serves 4  

Grilled steak with late summer corn and a squeeze of lime juice. Sound wonderful? It is. Grilled potato wedges make a terrific side.  

Ingredients:

·      3 cups fresh corn (about 3 ears) *

·      4 scallions, white and green parts thinly sliced separately

·      2 tablespoons unsalted butter

·      2 garlic cloves, minced

·      1 1/2 teaspoons kosher salt

·      1 1/2 teaspoons ground cumin

·      1 teaspoon chili powder

·      1/2 teaspoon black pepper

·      2 plum tomatoes, finely diced

·      1 to 2 fresh jalapeño chiles, finely diced (including seeds)

·      1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick

·      1/4 cup finely chopped fresh cilantro

·      Accompaniment: lime wedges

Directions: 

Prepare grill for cooking.

Make corn salsa: Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl. Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.

Grill steak: Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.

While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens. Spoon corn on top of sliced steak and pour over any accumulated juices.  

This recipe is from Gourmet Magazine on Epicurious.com    

Sweet Corn and Squash Fritters with Avocado Creama  

Ingredients:

·      2 small ears corn *

·      1/2 cup grated zucchini *

·      1/2 cup grated yellow squash (any summer squash will work here)*

·      1/2 to 1 small jalapeño, seeded and minced

·      5 green onions, white and pale green parts only, thinly sliced

·      1/4 cup chopped fresh basil

·      3 tablespoons chopped fresh cilantro

·      1 teaspoon fine sea salt

·      1 egg, beaten

·      1/4 to 1/2 cup all-purpose flour

·      3 tablespoons extra-virgin olive oil  

Avocado Crema

·      1 avocado, diced

·      1/2 cup plain Greek yogurt

·      1 tablespoon freshly squeezed lime juice

·      1/4 teaspoon fine sea salt

·      Basil leaves, cut into thin ribbons (chiffonade)

Directions:

Stand the ears of corn upright in a large bowl. Using a very sharp knife, slowly slice the kernels of corn from the cob and into the bowl. Add the zucchini, yellow squash, jalapeño, green onions, basil, cilantro, and salt. Add the egg and mix until evenly combined. Add 1/4 cup of flour, mixing again until combined. If your batter is on the wet side, continue adding flour in 1 tablespoon increments, using no more than 1/2 cup of flour. The consistency of the batter should be moist, but more vegetable than batter. Set aside to rest for about 10 minutes.  

While the batter rests, make the crema by combining the avocado, yogurt, lime juice, and salt in a bowl. Blend with an immersion blender or in a food processor until creamy. Set aside. 

In a large heavy skillet over medium heat, heat 1 tablespoon of the olive oil. Working in batches, measure a scant 1/4 cup of the batter for each fritter and drop it into the pan, lightly pressing with a spatula. Cook 3 to 4 fritters at a time, undisturbed, for 4 to 5 minutes, until the edges are lightly browned. Flip and cook the other side for about 4 minutes more. Place the fritters on a paper towel–lined plate. Repeat with the remaining batter, adding another tablespoon of oil to the pan at the start of each batch. 

Serve the fritters warm, topped with the crema and basil.  

Recipe from Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season. By Kimberley Hasselbrink. http://www.seriouseats.com/2014/07/sweet-corn-and-squash-fritters-from-vibrant-flavor-kimberly-hasselbrink.html      

Fennel Cucumber Salsa makes 4 cups

recommended by CSA member Kelley Smith

Ingredients:  

·       1 English cucumber, diced *

·       1 large fennel bulb, diced

·       1 avocado - peeled, pitted, and diced

·       1/2 red onion, chopped

·       1/2 cup pickled banana peppers, diced

·       1 bunch cilantro, chopped

·       2 tablespoons honey

·       3 tablespoons fresh lemon juice

·       salt and pepper to taste  

Directions:   Combine the cucumber, fennel, avocado, red onion, banana peppers, cilantro, honey, lemon juice, salt, and pepper in a bowl. Allow mixture to sit 20 minutes before serving.  

Recipe from Allrecipes.com  

The Ultimate Beet Juice

recommended by CSA member Kelley Smith

Ingredients:

  • 1 beet, cleaned and chopped *
  • 2 carrots, cleaned and chopped
  • 4-6 strawberries, cleaned
  • About a cup or handful of grapes
  • 1 apple

Juice and enjoy!  

Recipe from http://www.mindbodygreen.com      

Zucchini Cookies with Cream Cheese Frosting

Recommended by CSA volunteer Jessica Lee  

Ingredients:

·      1 3/4 cup + 2 Tbsp all-purpose flour

·      1 tsp baking powder

·      1/4 tsp baking soda

·      1/2 tsp salt

·      1 tsp ground cinnamon

·      1/4 tsp ground nutmeg

·      1/4 tsp ground ginger

·      1/2 cup unsalted butter, softened

·      2/3 cup granulated sugar

·      1/3 cup packed light-brown sugar

·      1 large egg

·      1 1/2 tsp vanilla extract

·      1 1/2 cups shredded zucchini *            

Cream Cheese Frosting

·      6 oz cream cheese, softened

·      6 oz unsalted butter, softened

·      1 1/3 cups powdered sugar

·       1/2 tsp vanilla extract    

Directions:            

Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.            

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy (if not using a paddle attachment that constantly scrapes bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.            

Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven). Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.            

For the cream cheese frosting:              

In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.            

Recipe Source: www.cookingclassy.com  

 

*denotes an item in this week's CSA box

 


 

Posted 8/2/2014 8:47am by Jessica and Dominic Green.

Click here for Tips on Farmer's Market etiquette on Jessica's 365Barrington series called "Get Growing with Jessica Green".

Posted 7/30/2014 3:47pm by Jessica and Dominic Green.

 

Friendly reminder of the pick up change for the Farm location this week: All Farm CSA pick ups will be held at Norton's USA this Friday from 2:30-5pm due to a private event being held at Hill N Dale Farm. Thank you for your understanding and we apologize for any inconvenience.


Hello CSA members!   

This week we are beginning to see the zucchini and cucumbers -- vining cucurbit crops - coming into harvest. The cucumbers this week are two different kinds: American and English. The English cucumbers we grow are the same variety that you find in the grocery store which are usually wrapped in plastic. They tend to be grown by hanging so that they grow very straight. We have been trellising our cucumbers and the first few have grown pretty close to the ground so they will not be straight, but future ones are more likely to be. 

One of the struggles of growing your own, or growing organically is producing veggies that look just like they do in the grocery stores. While this year's broccoli is growing really well, and we've had a larger and greener crop than ever before, we have still seen some of our harvest with discoloration. The good news is that the broccoli is fresh, edible and still nutrient rich. We would not include it in the harvest if that was not the case. Broccoli is a difficult crop to grow, demanding very particular conditions, and while we feel like we are improving each season, it still continues to throw us curveballs. 

I enjoyed immensely this video documenting an ingenious idea of promoting imperfect fruits and veggies by a grocery store chain in France called Intermarche. Their campaign called "Inglorious Fruits"  was a huge success selling 1.2 million tons of imperfect products such as the "Grotesque Apple", "Ridiculous Potato" and the "Hideous Orange" in their first two days of the campaign nationwide. Of course, knowing how difficult it is to produce a perfect crop helps me to appreciate this from a farmer's perspective, but from a consumer perspective I love the idea of decreasing waste and embracing a perfectly edible, but perhaps non-conventional looking veggie. Nevertheless, we will continue to strive for more "glorious" looking crops and appreciate your feedback when you feel we are not meeting such expectations.

Along with zucchinis and cucumbers this week our half shares will be receiving the sweet green cabbage, while full shares will receive red cabbage, also fennel, onions and TGF beets with tops will be in both full and half share harvests. Looking forward we expect our nightshades to begin producing enough to incorporate in your boxes in the next coming weeks. We have enough of a tomato harvest to be bringing to market this week, next week we hope to have enough for your boxes too.

Thank you for your patience with our Friday pick up location change! Please note the earlier stop time of 5pm. We will be back to usual Friday pick up at the Farm next week.

Nicole has included some recipes below to compliment this week's harvest. Enjoy!

 

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up August 1st 2:30-5pm at NORTONS USA this week. 

400 Lageschulte St Barrington, IL 60010

Norton's USA August 2nd 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday August 3rd 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave intersection

For Sat Nav directions you can insert the address for New Wave Coffee 3103 W Logan Blvd Chicago, IL 60647 -- which will put you right in the heart of the market.

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Fennel: A simple recipe to try might involve slicing or chopping the white fennel bulb into "matchsticks" or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil, over baked fish.  We have included recipes for Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos and Roasted Fennel with Parmesan! 

Fennel with fronds

Beets (with greens): Wash, gently scrub and then grate raw beets over a fresh green salad or  try making either Rosemary Balsamic Chicken with Roasted Beets or Beet glazed salmon with orange, fennel and pecan salad.  Recipes below!

Kale: Lacinato kale will be in your boxes this week.  Need a quick and simple dinner recipe? Try our Weeknight Mushroom and Kale Pasta.  Recipe below!

Red or Green Cabbage:  perfect raw in salads, slaws or cooked in your favorite cabbage dishes. We have included a delicious Cabbage Crunch recipe to try!

Green Onions: a versatile vegetable with a mild flavor that can be used in many dishes. This week we have included a potato salad recipe that incorporates green onions.

Cucumbers: crunchy, cool cucumbers are amazingly versatile.  Add cucumbers to sandwiches, salads, and more. 

Zucchini: Eat it raw. Shred it into Coleslaw, potato or pasta salad, tabbouleh or a garden salad or enjoy it in a Zucchini Herb Casserole.  Recipe below!


Recipes!

Beet glazed salmon + orange, fennel and pecan salad serves 4 

For the salmon:

·  2 large fillets of salmon, or 1 large piece for a dinner party, about 1 1/2 pounds

·  2 tablespoons fresh orange juice

·  1 tablespoon fresh lemon juice

·  1 tablespoon sugar

·  1 medium beet, small dice*

For the salad + vinaigrette:

·    1 medium bulb fennel, thinly sliced or cut with a mandolin*

·   1 large orange, peeled and thinly sliced

·   a handful of fennel frond, roughly chopped

·   fresh pecans, finely chopped

·   1/4  cup champagne vinegar

·   1 1/2 tablespoon orange juice

·   1 tablespoon lemon juice

·   1 tablespoon sugar

·   pinch of salt

·   1 tablespoon olive oil  

Instructions:

Preheat oven to 425 degrees.  Line a cookie sheet with parchment.  Place salmon skin side down. Sprinkle with salt.  

In a small saucepan, combine orange juice, lemon juice, sugar and beet.  Cook over medium heat until mixture starts to thicken, about 5 to minutes. 

Strain liquid into small bowl.  You can reserve beets for another use. 

Brush salmon with glaze and roast in oven for 15 minutes.  Salmon should be firm and flaky. Let rest for 5 minutes.  

While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar.  Whisk in olive oil.  Assemble salad on platter.   Lightly dress with vinaigrette, and top with salmon. Sprinkle with another tablespoon of fennel frond. Enjoy!

Recipe from birdandcleaver.com  

Whole Foods Cabbage Crunch severs 6  

Ingredients:  

·     8 cups cabbage, shredded (1/2 a large head)*

·     1 teaspoon black sesame seeds, toasted

·     4 scallions, sliced with some green stems

·     1/4 cup sliced almonds

Honey Dressing:

·       1/4 cup canola oil

·       2 tablespoons apple cider vinegar

·       1 tablespoon honey

·       salt to taste

Instructions: Toss all ingredients together and refrigerate until ready to serve. Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.  

Beef Tenderloin, Swiss Chard, and Caramelized Fennel Tacos

Recipe suggested by CSA member Kristin Smith 

Ingredients:

·      2 teaspoons olive oil

·      2 cups thinly sliced fennel*

·      1 cup thinly sliced onion

·      1/2 teaspoon salt, divided

·      1/2 teaspoon freshly ground black pepper, divided

·      1/8 teaspoon ground white pepper

·      1/8 teaspoon ground coriander

·      1/8 teaspoon ground red pepper

·      1 (12-ounce) beef tenderloin steak

·      Cooking spray

·      2 cups thinly sliced Swiss chard

·      1 teaspoon fresh lemon juice

·      8 fresh corn tortillas (such as El Milagro)

·      8 teaspoons crema Mexicana

Instructions:

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add fennel, onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook 5 minutes or until tender, stirring occasionally. Cover; cook over low heat for 10 minutes or until fennel mixture begins to brown, stirring occasionally. Uncover; cook 10 minutes or until mixture is golden and caramelized. Remove from pan; keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, white pepper, coriander, and red pepper in a small bowl. Rub mixture evenly over beef. Wipe skillet clean with a paper towel; return skillet to medium-high heat. Lightly coat beef with cooking spray; add to pan. Cook 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; thinly slice.

Combine Swiss chard and lemon juice, tossing to coat.

Working with 1 tortilla at a time, toast tortillas in a pan or over the flame of a gas burner until tender and blackened in spots. Arrange 1/4 cup chard mixture in center of 1 tortilla; top with about 1 ounce beef and 2 tablespoons fennel mixture. Repeat with remaining tortillas, chard mixture, beef, and fennel mixture. Top each with 1 teaspoon crema.

Zucchini Herb Casserole serves 6

Ingredients:

·       1/3 cup uncooked long grain white rice

·       2/3 cup water

·       2 tablespoons vegetable oil

·       1 1/2 pounds zucchini, cubed*

·       1 cup sliced green onions

·       1 clove garlic, minced

·       1 1/2 teaspoons garlic salt

·       1 teaspoon basil

·       1 teaspoon sweet paprika

·       1 teaspoon dried oregano

·       1 1/2 cups seeded, chopped tomatoes

·      2 cups shredded sharp Cheddar cheese, divided

Instructions:

Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese. Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Recipe adapted from allrecipes.com  

Rosemary Balsamic Chicken and Roasted Beets serves 3-4  

For the chicken:

·      3-4 boneless, skinless chicken breasts (organic free range is the best choice)

·      1 tbsp extra virgin olive oil

·      1/4 cup balsamic vinegar

·      2 cloves garlic, minced

·      2 tsp fresh rosemary, minced

·      salt and pepper to taste  

For the Beets:

·      3-4 golden or red beets *

·      1 tbsp extra virgin olive oil

·      Salt and pepper to taste    

Instructions:

For the chicken-

Place Chicken in a Pyrex dish. Drizzle olive oil over all 3 chicken breasts, and lightly rub to evenly distribute the oil. Sprinkle salt and pepper over chicken. Press fresh garlic and rosemary into chicken breasts. Broil at 400 for about 20-25 minutes, or until chicken is fully cooked.    Remove chicken from oven and pour 1/4 cup balsamic vinegar over fully cooked chicken breasts.

For the beets-

Thoroughly clean beets (we used a scrub brush); feel free to peel off parts that don’t look too desirable. Cut off ends, and chop into cubes. Cover with olive oil, salt and pepper, and mix to evenly distribute seasoning. Roast at 400 until beets are tender, test with a fork.  

Recipe from Primal Palate

*denotes an item in this week's CSA box


Recipes!


Roasted Golden and Red Beet Salad with Aged Goat Cheese
Serves 4-6

Ingredients: 

Roasted Beets-

·      2 pounds mixed organic red and golden beets*

·      4-6 ounces lettuce mix

·      6 ounces of Bucheron or other aged goat cheese, room temperature

·      2-4 tablespoons of olive oil

Champagne Vinaigrette-

·      2 tablespoons of champagne vinegar

·      1 tablespoon of finely chopped organic shallots

·      1/4 tablespoon Dijon mustard

·      1/2 teaspoon salt

·      1/4 teaspoon black pepper

·      1/3 cup of extra virgin olive oil  

Instructions: Preheat oven to 400 degrees.  

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap. Individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size. Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified. 

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in vinaigrette dressing and season with salt and pepper. Let stand 30 minutes. Toss lettuce in remaining vinaigrette. Top with roasted beets and goat cheese.    

Recipe from: OrganicAuthority.com    

Weeknight Mushroom and Kale Pasta Serves 3-4  

Ingredients:

·      8 ounces whole-wheat pasta, boiled and drained according to pasta directions

·      1 ounce dried mushrooms

·      2 tablespoons butter

·      2 shallots, diced

·      3 cloves garlic, minced

·      ½ cup white wine

·      2 cups loosely packed kale, with big stems removed and cut into strips *

·      ¾ cup heavy cream (to make this dish “lighter” you can substitute milk for this ingredient)

·      ¼ teaspoon salt

·      Pepper, to taste

·      1/3 cup freshly grated Parmesan cheese

Instructions:   In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).  

In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.  

Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).  

Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.  

Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.  

Recipe from 100 Days of Real Food  

Chicken and Broccoli Cheddar Pockets  

Ingredients:

·      2 c skim milk

·      2 oz cream cheese, cut into 1/2 in cubes ( regular, light, and fat free all work)

·      1 t dijon mustard

·      1-2 cloves of garlic, minced

·      1 1/2 c shredded cheddar

·      salt and pepper to taste

·      5 chicken breast, cooked and diced ( 4 c. chopped chicken)

·      1 large head of broccoli, cut the florets into small pieces ( 4 c. chopped) *

·      14 small flour or whole wheat tortillas or about 7 larger ones  

Instructions:

Preheat oven to 400 degrees.

In a large pot filled with water, place chicken in and boil for 15 minutes or until the chicken is fully cooked. When Chicken is finished cooking, take the chicken out of the boiling water and chop into small chunks.  

Chop broccoli florets into small pieces. Place in microwave safe bowl and microwave for 3 minutes. ( or until broccoli is tender)  

In a small saucepan, add milk and cream cheese. Cook on medium heat stirring frequently. When the milk is hot (not boiling) whisk in the mustard, garlic, salt and pepper. Then add the cheddar cheese. Whisk until it is a creamy consistency and the cheese has completely melted. Turn off the heat.  

In a large bowl, add the chicken, broccoli and cheese sauce. Toss well.    

Place 1/2 c chicken mixture in the center of a tortilla. Fold and roll it up into a burrito.   Place seam side down in a 9×13 baking dish. Bake at 400 degrees for 12 -15 minutes. Serve warm  

Recipe adapted from MB’s Kitchen  

Roasted Fennel with Parmesan Serves 4  

Ingredients: 

·      2 TBS extra virgin olive oil

·      2 Fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved *

·      Salt and pepper to taste

·      ¼ cup freshly shredded Parmesan

Instructions:

 

Preheat the oven to 375 degrees F.  

Lightly oil the bottom of a glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.  

Recipe adapted from Giada De Laurentiis  

Perfect Potato Salad serves 8

Ingredients:  

·      5 pounds Russet Potatoes (about 8 Medium Russets)

·      1-1/2 cup mayonnaise

·      4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)

·      5 whole Green Onions, Sliced Up To The Darkest Green Part *

·      8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

·      1 teaspoon Kosher Salt (more To Taste)

·      1/2 teaspoon Paprika

·      1/2 teaspoon Black Pepper

·      4 whole eggs

Instructions:  

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.  

Recipe from the Pioneer Woman   

 

 

 

Posted 7/23/2014 9:31pm by Jessica and Dominic Green.



Hello CSA members!  

We've been really inspired this week by being able to get some great feedback from the Cuba Township Food Pantry who shared with us that this week, thanks to the broccoli surplus and greens we delivered, every person who came in went home with some fresh produce! 

Dom with our produce donation at Cuba Township Food Pantry

While our broccoli is going gangbusters (first time in our history of growing, that we've had such success with broccoli) our carrots and beets are less than bountiful. This is taking Dom aback as the weather has been good beet and carrot growing weather. The seeds just didn't seem to germinate as well as they did last season where we were able to harvest beets every week for months. We will have some of our own beets coming in in the next couple of weeks, but until then we will be putting Tempel Farms Organics golden and red beets in your boxes this week.

Worker Share and Farm hand taking a break in the field 

In the photo above, our farm hand Daniel and worker share Ellen take a break in the back of Dom's farm truck after a long morning of working the fields. Daniel is 17 and working hard before school starts in the fall, and Ellen is a 2nd grade teacher and mom who treks all the way from Evanston to lend a hand. Both are so dedicated! We are so grateful! Below they are harvesting cabbage.

working the fields

In addition to bulk beets (no tops)  in your boxes this week, one new crop from The Gentleman Farmer fields is fennel. Fennel has a lovely aniseed flavor and its bulb is edible. I usually use the fronds for decorative purposes as it looks a bit like dill and is pretty dusted over salads. The bulb of a fennel, like leeks, can hide dirt pretty well, so you'll want to take off the first layer and rinse it well. Using a mandolin you can gingerly and finely slice the fennel bulb and toss it in to salads, make a gratin or add to sandwiches. It has a crunch and personally I prefer it cold.

Nicole has incorporated some new recipes this week to compliment your harvest. As always we have listed last week's recipes below for those who did not see them. Also please remember you can find produce storage tips and all of our weekly CSA newsletters on our website under the blog tab.

We hope you have a wonderful weekend!

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


Pick Up Info:

Farm Pick Up Friday July 25th 2:30-6:00pm 

One drive way west of 65 Spring Creek Rd Barrington, IL 60010. Please look for the TGF sign at the end of the private drive and drive slowly! 10MPH on farm property please.

312-246-0493 Scott's cell

Norton's USA Saturday July 26th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 27th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Fennel: A simple recipe to try might involve slicing or chopping the white fennel bulb into "matchsticks" or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil, over baked fish.  We have included a Roasted Fennel with Parmesan recipe! 

Fennel with fronds

Kale: Lacinato kale will be in your boxes this week.  Need a quick and simple dinner recipe? Try our Weeknight Mushroom and Kale Pasta.  Recipe below!

Mixed Golden and Red Bulk Beets (these will not have tops):  Wash, gently scrub and then grate raw beets over a fresh green salad or try the Roasted Golden and Red Beet Salad with Aged Goat Cheese recipe below.

Cabbage:  this tender-sweet cabbage is perfect raw in salads, slaws or cooked in your favorite cabbage dishes. 

Green Onions: a versatile vegetable with a mild flavor that can be used in many dishes. This week we have included a potato salad recipe that incorporates green onions.

onions

Broccoli: Need a simple broccoli side dish recipe?  Wash and cut the broccoli into edible bites. Lightly toss in olive oil, lightly salt and put on baking tray so that the flat side of the slice is down, and place the tray in oven for 15 mins on 400F or 425F checking on it.  Last week we included a Roast-Beef and Broccoli Salad with Horseradish Dressing recipe and this week be sure to try the Chicken and Broccoli Cheddar Pocket recipe!

broccoli harvest


Recipes!

Roasted Golden and Red Beet Salad with Aged Goat Cheese Serves 4-6

Ingredients: 

Roasted Beets-

·      2 pounds mixed organic red and golden beets*

·      4-6 ounces lettuce mix

·      6 ounces of Bucheron or other aged goat cheese, room temperature

·      2-4 tablespoons of olive oil

Champagne Vinaigrette-

·      2 tablespoons of champagne vinegar

·      1 tablespoon of finely chopped organic shallots

·      1/4 tablespoon Dijon mustard

·      1/2 teaspoon salt

·      1/4 teaspoon black pepper

·      1/3 cup of extra virgin olive oil  

Instructions: Preheat oven to 400 degrees.  

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap. Individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size. Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified. 

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in vinaigrette dressing and season with salt and pepper. Let stand 30 minutes. Toss lettuce in remaining vinaigrette. Top with roasted beets and goat cheese.    

Recipe from: OrganicAuthority.com    

Weeknight Mushroom and Kale Pasta Serves 3-4  

Ingredients:

·      8 ounces whole-wheat pasta, boiled and drained according to pasta directions

·      1 ounce dried mushrooms

·      2 tablespoons butter

·      2 shallots, diced

·      3 cloves garlic, minced

·      ½ cup white wine

·      2 cups loosely packed kale, with big stems removed and cut into strips *

·      ¾ cup heavy cream (to make this dish “lighter” you can substitute milk for this ingredient)

·      ¼ teaspoon salt

·      Pepper, to taste

·      1/3 cup freshly grated Parmesan cheese

Instructions:   In a small pot, add the dried mushrooms and cover with water (minimum of 1 ½ cups). Bring to a boil and cook until the mushrooms have softened, about 3 to 4 minutes. Drain while reserving 1 cup of the cooking liquid. Dice the cooked mushrooms (I do this by using culinary scissors).  

In a sauté pan over medium heat, melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for 2 to 3 minutes.  

Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3 to 4 minutes (if you are doubling this recipe, it will take longer).  

Pour in the 1 cup of the reserved mushroom cooking liquid and cook until reduced by half.  

Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2 to 3 more minutes. Fold in the noodles, garnish with Parmesan, and serve.  

Recipe from 100 Days of Real Food  

Chicken and Broccoli Cheddar Pockets  

Ingredients:

·      2 c skim milk

·      2 oz cream cheese, cut into 1/2 in cubes ( regular, light, and fat free all work)

·      1 t dijon mustard

·      1-2 cloves of garlic, minced

·      1 1/2 c shredded cheddar

·      salt and pepper to taste

·      5 chicken breast, cooked and diced ( 4 c. chopped chicken)

·      1 large head of broccoli, cut the florets into small pieces ( 4 c. chopped) *

·      14 small flour or whole wheat tortillas or about 7 larger ones  

Instructions:

Preheat oven to 400 degrees.

In a large pot filled with water, place chicken in and boil for 15 minutes or until the chicken is fully cooked. When Chicken is finished cooking, take the chicken out of the boiling water and chop into small chunks.  

Chop broccoli florets into small pieces. Place in microwave safe bowl and microwave for 3 minutes. ( or until broccoli is tender)  

In a small saucepan, add milk and cream cheese. Cook on medium heat stirring frequently. When the milk is hot (not boiling) whisk in the mustard, garlic, salt and pepper. Then add the cheddar cheese. Whisk until it is a creamy consistency and the cheese has completely melted. Turn off the heat.  

In a large bowl, add the chicken, broccoli and cheese sauce. Toss well.    

Place 1/2 c chicken mixture in the center of a tortilla. Fold and roll it up into a burrito.   Place seam side down in a 9×13 baking dish. Bake at 400 degrees for 12 -15 minutes. Serve warm  

Recipe adapted from MB’s Kitchen  

Roasted Fennel with Parmesan Serves 4  

Ingredients: 

·      2 TBS extra virgin olive oil

·      2 Fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved *

·      Salt and pepper to taste

·      ¼ cup freshly shredded Parmesan

Instructions:

 

Preheat the oven to 375 degrees F.  

Lightly oil the bottom of a glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.  

Recipe adapted from Giada De Laurentiis  

Perfect Potato Salad serves 8

Ingredients:  

·      5 pounds Russet Potatoes (about 8 Medium Russets)

·      1-1/2 cup mayonnaise

·      4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)

·      5 whole Green Onions, Sliced Up To The Darkest Green Part *

·      8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)

·      1 teaspoon Kosher Salt (more To Taste)

·      1/2 teaspoon Paprika

·      1/2 teaspoon Black Pepper

·      4 whole eggs

Instructions:  

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.  

Recipe from the Pioneer Woman   

 


 

Last Week's Recipes! 

Roast-Beef and Broccoli Salad with Horseradish Dressing serves 4  

Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better.  

Ingredients:  

·      1 1/2 pounds broccoli *

·      2 tablespoons white-wine vinegar

·      1/4 cup drained bottled horseradish

·      2 teaspoons Dijon mustard

·      3/4 teaspoon salt

·      1/8 teaspoon fresh-ground black pepper

·      1/2 cup olive or other oil

·      3 tablespoons sour cream

·      3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips

·      2 1/2 cups halved cherry tomatoes

·      6 spring or green onions including green tops, cut diagonally into thin slices *

Instructions:  

Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.  

In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.  

Recipe from food and wine.com    

Chard with green olives, currants, and goat cheese Serves 4-6   

Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

Ingredients:

·      1 tablespoon extra-virgin olive oil

·      1 pound chard, stems and leaves separated, chopped

·      1/4 teaspoon salt

·      1/4 teaspoon freshly ground pepper

·      1/4 cup chopped pitted green olives

·     1/4 cup currants

·      1/2 cup crumbled goat cheese (2 ounces)

Instructions:

Heat oil in a Dutch oven over medium heat.  Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.  Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.  Stir in olives and currants.  Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.

Recipe from eating well magazine  

Swiss Chard in Dijon Mustard Sauce serves 4

Ingredients:

·      2 1/2 tbsp of olive oil

·      1 large bunch of chopped spring or green onions

·      2 cloves of garlic, finely chopped

·      1/2 pound of sliced mushroom

·      1 bunch of chard, finely shredded (including stems)

·      1 tbsp of Dijon mustard

Instructions:

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4-5 minutes. Add chard, cook and cover over low heat for another 5 minutes until the chard is tender (don’t overcook, the chard should be tender but still crisp). Mix in the mustard and heat for another 2 minutes. Stir and serve immediately.  

Savory Chinese Chicken Salad with Cabbage Serves 4

Ingredients:    

·      1/4 cup sliced almonds  

For the chicken:

·      1 tablespoon low-sodium soy sauce 

·      1/2 teaspoon toasted sesame oil 

·      1 pound skinless, boneless chicken breast halves  

For the salad:

·      1 large head thinly shredded cabbage *

·      1 large carrot, shredded (about 1 cup)

·      3 green onions (white and green parts), thinly sliced (about 1/2 cup)*

·      One 8-ounce can sliced water chestnuts, drained 

·      One 11-ounce can mandarin oranges packed in water or light syrup, drained  

For the dressing:

·      1/3 cup rice vinegar 

·      3 tablespoons low-sodium soy sauce

·      2 tablespoons canola oil

·      2 tablespoons firmly packed dark brown sugar

·      1 1/2 teaspoons chili sauce, such as sriracha

·      1 1/2 teaspoons toasted sesame oil

·      1 clove garlic, minced (about 1 teaspoon)

·      1 teaspoon peeled and minced fresh ginger  

Instructions:   Preheat the oven to 350°F.  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, stirring frequently, 2 to 3 minutes; set aside.  

To make the chicken, combine the soy sauce and sesame oil in a small bowl and brush over the chicken on both sides. Arrange in a baking dish and bake until the juices run clear in the center, 13 to 15 minutes. Remove from the oven, let cool completely, and cut across into 1/4-inch-thick slices.   In a large bowl, combine the salad ingredients and the sliced chicken.  

In a small bowl, whisk together the dressing ingredients. Pour it over the salad and toss to combine. Divide among 4 plates and top each serving with the toasted almonds. This salad will keep in the refrigerator in an airtight container for 1 day. Add the almonds when you serve.  

Recipe from Ellie Krieger  

Super Energy Kale Soup serves 4

This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition and takes little time to prepare.

Ingredients:

·      1 medium onion, chopped

·      4 cloves garlic, chopped

·      5 cups chicken or vegetable broth

·      1 medium carrot, diced into 1/4-inch cubes (about 1 cup)

·      1 cup diced celery

·      2 red potatoes, diced into 1/2-inch cubes

·      3 cups kale, rinsed, stems removed and chopped very fine *

·      2 tsp dried thyme

·      2 tsp dried sage

·      salt and pepper to taste

Instructions:

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.  

Heat 1 TBS broth in a medium soup pot.  

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.  

Add garlic and continue to sauté for another minute.  

Add broth, carrots, and celery and bring to a boil on high heat.  

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.  

Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.  

Recipe from The World’s Healthiest Foods website 

 

*denotes produce item in this week's box

 

 

Posted 7/16/2014 7:06pm by Jessica and Dominic Green.



Hello CSA members!  

What to make of the summer polar vortex? I called Dom frantically wanting to know whether we needed to cover the crops this week while the evening temperatures were expected to go as low as the 50s. I had images of our tomatoes freezing over and turning to mush before they even had a chance to ripen! Dominic has said, that while the summer polar vortex is not necessarily desirable, all it should do at this stage is slow down growth. I am still holding my breath.

I enjoyed seeing and meeting some of our customers at the Barrington Farmer's Market last week as I manned the booth with Worker Share helper Jenny Powell. Butter head lettuce, kohlrabi and the spring (green) onions were among favorite purchases. This week you will be receiving some of that butter lettuce -- its beautiful, delicate, mild taste is perfect in salads, lightly dressed. 

Below is a photo of Dominic holding two of this week's prized broccoli heads. Broccoli has not been an easy crop for us to grow since we began farming. In the past we've had off color  heads which make them look more yellow then blue/green. While we have yet to perfect our growing formula, this week we are seeing our best harvest yet!

The cabbages are ready and will be coming in thick and fast over the next couple of weeks. Now is the time to research your favorite cabbage-themed dinners. Stuffed cabbage, braised cabbage and slaws are some of our favorite ways to prepare them. This week you will be receiving a Caraflex cabbage which is popular in Europe. It is known for its conical shape, pictured below. It has a mild, sweet flavor and is delicious any way you prepare it. If you have kohlrabi leftover, it goes well with raw, light vinaigrette cabbage slaws and carrots.

Cucumber and zucchini plants all have young fruit -- only another week or two before those should be making it into the harvest. Tomato, pepper and eggplants are beginning to produce too; Dominic says another 2 weeks and we should be harvesting those as well.

We hope you are enjoying your harvests! Please see below for your complete harvest list and recipes which Nicole has chosen to compliment your produce this week.

One note for our Logan Square Market pick ups: The Gentleman Farmer tent will be on the pavement this week just west of our usual location on the grass, next to Radical Root Farm just outside of the coffee shop and the toy store off of Logan Blvd.

Farm-hand Scott will be manning the markets and pick up at the Farm this weekend as Dominic will be officiating my brother's wedding ceremony in San Francisco this weekend. Any questions, comments or concerns please contact Nicole@gentleman-farmer.com.

 

Thank you as always for your support!

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


 Pick Up Info:

Farm Pick Up Friday July 18th 2:30-6:00pm 

One drive way west of 65 Spring Creek Rd Barrington, IL 60010. Please look for the TGF sign at the end of the private drive and drive slowly! 10MPH on farm property please.

312-246-0493 Scott's cell

Norton's USA Saturday July 19th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 20th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Caraflex cabbage - sweet, mild-flavored inner leaves are tender and crunchy, perfect raw in salads, slaws or cooked in your favorite cabbage dishes.  There is a Savory Chinese Chicken Salad recipe below. 

Curly Kale - curly kale is excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins.  With the cooler weather temperatures, I thought a soup recipe would be a great idea. Below you'll find a quick and simple Kale Soup recipe! 

Basil – there is nothing better than a fresh bunch of basil. Storing it can be challenging.  We recommend trimming the ends, placing it in a glass with an inch or so of water, and leaving it on the counter.

Swiss chard – the colors of this rainbow chard are striking. If you have always wondered how to prepare Swiss chard, it's simple. Just sauté the stalks a little longer than the leaves and add garlic and oil. This week you will find two side dish recipes to try-  Swiss Chard in Dijon Mustard Sauce and Chard with green olives, currants, and goat cheese.  Don't forget the delicious Swiss Chard and Lemon Ricotta Pasta from last week's recipes.

Escarole -  High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup.  

Spring Onions -  a versatile vegetable with a mild flavor that can be used in many dishes. Last week, we included a Shrimp Scampi with Spring Onions and Orzo recipe. This week 3 out of the 5 recipes below include spring (green) onions as an ingredient.

onions

Butter Head Lettuce - Use in a salad, sandwich, or make turkey taco lettuce wraps.  Recipe below!    

 

 lettuce 

Broccoli - Need a simple broccoli side dish recipe?  Wash and cut the broccoli into edible bites. Lightly toss in olive oil, lightly salt and put on baking tray so that the flat side of the slice is down, and place the tray in oven for 15 mins on 400F or 425F checking on it.  We have included a Roast-Beef and Broccoli Salad with Horseradish Dressing recipe! 

broccoli the size of your head!


 

Recipes! 

Roast-Beef and Broccoli Salad with Horseradish Dressing serves 4  

Horseradish cream is a traditional accompaniment to roast beef, hot or cold. Here roast beef from the deli is tossed with broccoli, cherry tomatoes, and a creamy horseradish dressing. We use the broccoli stems as well as the florets. When peeled they're as good as the tops—maybe better.  

Ingredients:  

·      1 1/2 pounds broccoli *

·      2 tablespoons white-wine vinegar

·      1/4 cup drained bottled horseradish

·      2 teaspoons Dijon mustard

·      3/4 teaspoon salt

·      1/8 teaspoon fresh-ground black pepper

·      1/2 cup olive or other oil

·      3 tablespoons sour cream

·      3/4 pound thick-sliced (1/8 inch) roast beef, cut crosswise into 1/2-inch strips

·      2 1/2 cups halved cherry tomatoes

·      6 spring or green onions including green tops, cut diagonally into thin slices *

Instructions:  

Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into 1/4-inch slices. In a large saucepan, steam or boil the broccoli until tender, 4 to 5 minutes. Drain and let cool.  

In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions and toss to coat.  

Recipe from food and wine.com    

Chard with green olives, currants, and goat cheese Serves 4-6   

Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with lamb chops.

Ingredients:

·      1 tablespoon extra-virgin olive oil

·      1 pound chard, stems and leaves separated, chopped

·      1/4 teaspoon salt

·      1/4 teaspoon freshly ground pepper

·      1/4 cup chopped pitted green olives

·     1/4 cup currants

·      1/2 cup crumbled goat cheese (2 ounces)

Instructions:

Heat oil in a Dutch oven over medium heat.  Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.  Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.  Stir in olives and currants.  Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.

Recipe from eating well magazine  

Swiss Chard in Dijon Mustard Sauce serves 4

Ingredients:

·      2 1/2 tbsp of olive oil

·      1 large bunch of chopped spring or green onions

·      2 cloves of garlic, finely chopped

·      1/2 pound of sliced mushroom

·      1 bunch of chard, finely shredded (including stems)

·      1 tbsp of Dijon mustard

Instructions:

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook for 4-5 minutes. Add chard, cook and cover over low heat for another 5 minutes until the chard is tender (don’t overcook, the chard should be tender but still crisp). Mix in the mustard and heat for another 2 minutes. Stir and serve immediately.  

Savory Chinese Chicken Salad with Cabbage Serves 4

Ingredients:    

·      1/4 cup sliced almonds  

For the chicken:

·      1 tablespoon low-sodium soy sauce 

·      1/2 teaspoon toasted sesame oil 

·      1 pound skinless, boneless chicken breast halves  

For the salad:

·      1 large head thinly shredded cabbage *

·      1 large carrot, shredded (about 1 cup)

·      3 green onions (white and green parts), thinly sliced (about 1/2 cup)*

·      One 8-ounce can sliced water chestnuts, drained 

·      One 11-ounce can mandarin oranges packed in water or light syrup, drained  

For the dressing:

·      1/3 cup rice vinegar 

·      3 tablespoons low-sodium soy sauce

·      2 tablespoons canola oil

·      2 tablespoons firmly packed dark brown sugar

·      1 1/2 teaspoons chili sauce, such as sriracha

·      1 1/2 teaspoons toasted sesame oil

·      1 clove garlic, minced (about 1 teaspoon)

·      1 teaspoon peeled and minced fresh ginger  

Instructions:   Preheat the oven to 350°F.  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, stirring frequently, 2 to 3 minutes; set aside.  

To make the chicken, combine the soy sauce and sesame oil in a small bowl and brush over the chicken on both sides. Arrange in a baking dish and bake until the juices run clear in the center, 13 to 15 minutes. Remove from the oven, let cool completely, and cut across into 1/4-inch-thick slices.   In a large bowl, combine the salad ingredients and the sliced chicken.  

In a small bowl, whisk together the dressing ingredients. Pour it over the salad and toss to combine. Divide among 4 plates and top each serving with the toasted almonds. This salad will keep in the refrigerator in an airtight container for 1 day. Add the almonds when you serve.  

Recipe from Ellie Krieger  

Super Energy Kale Soup serves 4

This quick and easy version of potato kale soup has extra vegetables for more flavor and nutrition and takes little time to prepare.

Ingredients:

·      1 medium onion, chopped

·      4 cloves garlic, chopped

·      5 cups chicken or vegetable broth

·      1 medium carrot, diced into 1/4-inch cubes (about 1 cup)

·      1 cup diced celery

·      2 red potatoes, diced into 1/2-inch cubes

·      3 cups kale, rinsed, stems removed and chopped very fine *

·      2 tsp dried thyme

·      2 tsp dried sage

·      salt and pepper to taste

Instructions:

Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.  

Heat 1 TBS broth in a medium soup pot.  

Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.  

Add garlic and continue to sauté for another minute.  

Add broth, carrots, and celery and bring to a boil on high heat.  

Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.  

Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.  

Recipe from The World’s Healthiest Foods website 

 

*denotes produce item in this week's box

 


Last Week's Recipes from July 11th 

Spicy Baked Kohlrabi Fries serves 2-4

Ingredients:

·      2 heads kohlrabi

·      1 tbsp coconut oil

·      1 tsp salt

·      1 tsp chili powder

·      1/2 tsp cumin

·      1/8 tsp cayenne pepper

Instructions:

1. Preheat the oven to 425.

2. To prepare kohlrabi, wash and then peel. It is a hard and large root, so be careful. I would recommend holding your root against your cutting board and peeling straight onto that instead of into the sink. Then cut the kohlrabi into "fry-sized" sticks. First, cut the root in half and then with each half, cut the sticks. 

3. Melt the coconut oil. Add the salt, chili powder, cumin and cayenne and mix well. In a large bowl, toss the kohlrabi with the coconut oil mixture. Place in single layer on ungreased baking sheet.

4. Bake 20 minutes, then flip and bake for another 15 minutes. Serve with ketchup or your dipping sauce of choice.

Recipe adapted from Washington’s Green Grocer  

Shrimp Scampi with Spring Onions and Orzo Serves 4  

Ingredients:  

·      3/4 cup orzo (rice-shaped pasta)

·      4 tablespoons (1/2 stick) butter, divided

·      2 tablespoons olive oil

·      2 garlic cloves, peeled

·      1 pound uncooked large shrimp, peeled, deveined

·      4 spring onions, thinly sliced

·      1/3 cup dry white wine  

Instructions:  

1. Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.

2. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium high heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add spring onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.

3. Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.  

Recipe adapted from Bon Appétit  

Stuffed Collard Greens with Goat Cheese and Basil Serves 4 (3 rolls each)  

Ingredients:

·      2 tbsp olive oil

·      2 (28 oz) cans of diced tomatoes

·      6 garlic cloves, coarsely chopped

·      1/4 cup fresh basil, slivered

·      1/2 tsp salt

·      12 large collard leaves, center ribs removed

·      3/4 cup quinoa

·      1 medium onion, chopped

·      1 1/2 cups vegetable broth

·      1/3 cup chopped walnuts, toasted

·      4 oz goat cheese, crumbled  

Instructions:

1. Heat a large pot over medium heat. Add 1 tbsp olive oil to the pan and swirl to coat. Add the tomatoes, garlic and herbs to the pan. Bring to a boil and then simmer, covered for 30 minutes. Remove the pan from the heat and add salt. Set aside.

2. While the sauce is cooking, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove from the pan with tongs and place into a dry bowl. Repeat with remaining collards.

3. Rinse the quinoa to remove any bitter resin. Heat a medium saucepan over medium-high heat. add the remaining olive oil the pan and swirl to coat. Add the onion to the pan and saute until tender, about 5 minutes. Add the quinoa and cook for two minutes, stirring constantly. Add the broth, scraping up any browned bits, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed. Remove the pan from the heat. Stir in the walnuts and season to taste with salt and black pepper.

4. Heat the oven to 375.

5. Spread about 3/4 cup of tomato sauce over the bottom of a 9x9 or 11x7-inch glass baking dish. Working with one collards leaf at a time, place about 1/4 cup of the quinoa in the center of a leaf. Fold in the edges of the leaf and roll up tightly. Place the roll, seam side down, in the baking dish. Repeat with remaining leaves and quinoa. Spoon the remaining sauce over the rolls. Cover and bake for 20 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes.  

Recipe adapted from Cooking Light      

Arugula-Ricotta Omelet for One  

Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people.  

Ingredients:

·      1 egg plus 2 egg whites, or 2 whole eggs

·      1 small shallot, chopped (2 Tbs.)

·      1 oil-packed sun-dried tomato, finely chopped, plus ½ tsp. oil from jar

·      1 cup arugula

·      1 Tbs. low-fat ricotta cheese  

Instructions:

1. Whisk egg and egg whites with 1 Tbs. water in small bowl. Season with salt and pepper, and set aside.

2. Place shallot, sun-dried tomato, and reserved oil in small nonstick skillet, and heat over medium heat. Sauté 2 to 3 minutes, or until shallot is softened. Add arugula, and sauté 2 to 3 minutes, or until leaves are wilted.

3. Pour in egg mixture, stirring to distribute arugula and tomato bits evenly. Reduce heat to medium-low, and cook 2 minutes, or until omelet begins to set. Dollop ricotta cheese on one side, and cook 1 to 2 minutes more, or until omelet is set. Fold over omelet to cover cheese and form half-circle shape.

Recipe from Vegetarian Times        

 


 

 

 

Posted 7/9/2014 7:03pm by Jessica and Dominic Green.



Hello CSA members!  

We hope you all enjoyed a wonderful holiday last weekend. With the 4th being a beautiful sunny day Dominic got the tractor out in the field seizing the first opportunity to till the soil while it was dry. With the rain, Dominic has not had to switch on the irrigation since May! The broccoli (pictured below) just popped this week and will be part of your harvest along with collard greens, chard, kohlrabi, butter head lettuce, basil, spring onions and arugula. Cabbages will be ready in a week or two and the tomato plants are looking very happy and are on schedule to harvest for market in a couple of weeks and for the CSA boxes by the the first week of August.

Broccoli heads

We're excited about our spring onions this week. The green means young, fresh onions. These have not yet been cured and are coming to you from right beneath the earth. 

green onionsSpring Onions do not last as long as cured onions so be sure to incorporate them into your meals this week. All of the plant is edible and are able to be used either cooked or raw. There should not be any real significant difference in taste between the red and the white ones. Use these in a dip, or as a sandwich topper or sauteed or carmelized with your veggies.

We're also pleased to be offering our Arugula again this season. Arugula has a peppery taste that is wonderful mixed in salads, or on top of pizzas (once out of the oven). It really doesn't need much more than a bit of olive oil, a little sea salt and some lemon to be delicious.

We are pleased to be catching our crops up to speed and offering you an entire bounty from our own fields this week. Thank you for your patience!

One note for our Logan Square Market pick ups: The Gentleman Farmer tent will be on the pavement this week just west of our usual location on the grass, next to Radical Root Farm just outside of the coffee shop and the toy store off of Logan Blvd.

Any questions, comments or concerns please contact Nicole@gentleman-farmer.com

 

Thank you as always for your support!

Your Farmers,

Jessica and Dominic Green

Get more scoops on TGF, farming, food and family with "Get Growing" on 365Barrington.com!


 Pick Up Info:

Farm Pick Up Friday July 11th 2:30-6:00pm 

One drive way west of 65 Spring Creek Rd Barrington, IL 60010. Please look for the TGF sign at the end of the private drive and drive slowly! 10MPH on farm property please.

773 386-1326 Jess' Cell

Norton's USA Saturday July 12th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 13th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

This week The Gentleman Farmer tent will be next to Radical Root Farm's tent on the pavement near the coffee shop and toy store.

 


In this week's box:

Collard Greens – the large, sturdy leaves of collard greens hold up so well to heat that they can be used in a variety of creative dishes that are much lighter but still have plenty of soul. We have included a Stuffed Collard Greens with Goat Cheese and Fresh Basil recipe below!  

Basil – there is nothing better than a fresh bunch of basil. Storing it can be challenging.  We recommend trimming the ends, placing it in a glass with an inch or so of water, and leaving it on the counter.

Swiss chard – the colors of this rainbow chard are striking. If you have always wondered how to prepare Swiss chard, it's simple. Just sauté the stalks a little longer than the leaves and add garlic and oil. Makes a great side dish. There is a delicious Swiss Chard and Lemon Ricotta Pasta recipe below!

Kohlrabi - this alien looking "cabbage turnip" plant has edible fruit as well as edible leaves. The bulbous part of the plant is actually the root. You can eat it raw for something that tastes a little bit like an apple crossed with a broccoli stem. Using a mandolin you can slice it thinly and add to salads. It can also be cooked.  I have included recipes for Kohlrabi Slaw and Spicy Baked Kohlrabi Fries. 

white kohlrabi

Spring Onions -  a versatile vegetable with a mild flavor that can be used in many dishes. We have included a Shrimp Scampi with Spring Onions and Orzo recipe. 

onions

Butter Head Lettuce - Use in a salad, sandwich, or make turkey taco lettuce wraps.  Recipe below!    

 

 lettuce

Arugula – Great with breakfast, lunch, or dinner! Try our Arugula-Ricotta Omelet below.  

Broccoli - Need a simple broccoli side dish recipe?  Wash and cut the broccoli into edible bites. Lightly toss in olive oil, lightly salt and put on baking tray so that the flat side of the slice is down, and place the tray in oven for 15 mins on 400F or 425F checking on it.


Recipes!  

Spicy Baked Kohlrabi Fries serves 2-4

Ingredients:

·      2 heads kohlrabi

·      1 tbsp coconut oil

·      1 tsp salt

·      1 tsp chili powder

·      1/2 tsp cumin

·      1/8 tsp cayenne pepper

Instructions:

1. Preheat the oven to 425.

2. To prepare kohlrabi, wash and then peel. It is a hard and large root, so be careful. I would recommend holding your root against your cutting board and peeling straight onto that instead of into the sink. Then cut the kohlrabi into "fry-sized" sticks. First, cut the root in half and then with each half, cut the sticks. 

3. Melt the coconut oil. Add the salt, chili powder, cumin and cayenne and mix well. In a large bowl, toss the kohlrabi with the coconut oil mixture. Place in single layer on ungreased baking sheet.

4. Bake 20 minutes, then flip and bake for another 15 minutes. Serve with ketchup or your dipping sauce of choice.

Recipe adapted from Washington’s Green Grocer  

Shrimp Scampi with Spring Onions and Orzo Serves 4  

Ingredients:  

·      3/4 cup orzo (rice-shaped pasta)

·      4 tablespoons (1/2 stick) butter, divided

·      2 tablespoons olive oil

·      2 garlic cloves, peeled

·      1 pound uncooked large shrimp, peeled, deveined

·      4 spring onions, thinly sliced

·      1/3 cup dry white wine  

Instructions:  

1. Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.

2. Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium high heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add spring onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.

3. Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.  

Recipe adapted from Bon Appétit  

Stuffed Collard Greens with Goat Cheese and Basil Serves 4 (3 rolls each)  

Ingredients:

·      2 tbsp olive oil

·      2 (28 oz) cans of diced tomatoes

·      6 garlic cloves, coarsely chopped

·      1/4 cup fresh basil, slivered

·      1/2 tsp salt

·      12 large collard leaves, center ribs removed

·      3/4 cup quinoa

·      1 medium onion, chopped

·      1 1/2 cups vegetable broth

·      1/3 cup chopped walnuts, toasted

·      4 oz goat cheese, crumbled  

Instructions:

1. Heat a large pot over medium heat. Add 1 tbsp olive oil to the pan and swirl to coat. Add the tomatoes, garlic and herbs to the pan. Bring to a boil and then simmer, covered for 30 minutes. Remove the pan from the heat and add salt. Set aside.

2. While the sauce is cooking, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove from the pan with tongs and place into a dry bowl. Repeat with remaining collards.

3. Rinse the quinoa to remove any bitter resin. Heat a medium saucepan over medium-high heat. add the remaining olive oil the pan and swirl to coat. Add the onion to the pan and saute until tender, about 5 minutes. Add the quinoa and cook for two minutes, stirring constantly. Add the broth, scraping up any browned bits, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed. Remove the pan from the heat. Stir in the walnuts and season to taste with salt and black pepper.

4. Heat the oven to 375.

5. Spread about 3/4 cup of tomato sauce over the bottom of a 9x9 or 11x7-inch glass baking dish. Working with one collards leaf at a time, place about 1/4 cup of the quinoa in the center of a leaf. Fold in the edges of the leaf and roll up tightly. Place the roll, seam side down, in the baking dish. Repeat with remaining leaves and quinoa. Spoon the remaining sauce over the rolls. Cover and bake for 20 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes.  

Recipe adapted from Cooking Light      

Arugula-Ricotta Omelet for One  

Here’s an easy, elegant lunch or light dinner option that can be made with ingredients straight from the fridge. The recipe serves one, but can easily be quadrupled and made in a large skillet to serve four people.  

Ingredients:

·      1 egg plus 2 egg whites, or 2 whole eggs

·      1 small shallot, chopped (2 Tbs.)

·      1 oil-packed sun-dried tomato, finely chopped, plus ½ tsp. oil from jar

·      1 cup arugula

·      1 Tbs. low-fat ricotta cheese  

Instructions:

1. Whisk egg and egg whites with 1 Tbs. water in small bowl. Season with salt and pepper, and set aside.

2. Place shallot, sun-dried tomato, and reserved oil in small nonstick skillet, and heat over medium heat. Sauté 2 to 3 minutes, or until shallot is softened. Add arugula, and sauté 2 to 3 minutes, or until leaves are wilted.

3. Pour in egg mixture, stirring to distribute arugula and tomato bits evenly. Reduce heat to medium-low, and cook 2 minutes, or until omelet begins to set. Dollop ricotta cheese on one side, and cook 1 to 2 minutes more, or until omelet is set. Fold over omelet to cover cheese and form half-circle shape.

Recipe from Vegetarian Times        

 


Last Week's Recipes from July 4th

Kohlrabi Slaw with Dried Cranberries and Walnuts  serves 4-6  

Ingredients:  

Vinaigrette

·       1/4 cup apple cider vinegar

·       1/4 cup olive oil

·       1 tablespoon stoneground mustard

·       1/4 teaspoon sea salt

·       1/4 teaspoon black pepper  

Salad

·       2 cups of purple kohlrabi, cleaned, peeled and cut into matchsticks 

·       1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup

·       1 stalk of celery, thinly sliced

·       2 garlic scapes, very thinly sliced (you could also use green onions)

·       1/3 cup dried cranberries

·       1/3 cup raw walnuts, roughly chopped

·       Salt and black pepper to taste  

Instructions:

In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside.   In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.   

Honey Chicken with Pac Choi  Serves 4  

Ingredients:  

·      1 tablespoon extra virgin olive oil / coconut oil

·      1 red onion, halved, thinly sliced lengthways

·      1 garlic clove, crushed

·      3 large chicken breast fillets, coarsely chopped

·      2 teaspoons finely grated fresh ginger

·      1/4 cup tamari *if unavailable use soy sauce or Bragg’s Liquid Aminos

·      2 tablespoons oyster sauce *if unavailable you can try hoisin sauce

·      1 1/2 tablespoons honey

·      1 tablespoon sesame oil

·      3 bunches baby pac choi, quartered lengthways

·      Rice - cook as package directs      

Instructions:  

Heat the vegetable oil in a wok or skillet over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.  

Add the tamari, oyster sauce, honey, and sesame oil. Season with pepper and salt. Stir-fry for 8-10 minutes or until chicken is cooked through.  

Meanwhile, heat the rice following packet directions.  

Place the pac choi in a heatproof bowl. Cover with boiling water. Drain.  

Divide rice, pac choi and chicken among serving dishes.

Serve.  

Recipe adapted from Australian Good Taste    

 

Swiss Chard and Lemon Ricotta Pasta  Serves 4  

Ingredients:  

·      3 cups raw Swiss chard, sliced (including the stems) *

·      2 handfuls dried spaghetti noodles

·      2 strips bacon, cut into 1/4" slices

·      1/2 large shallot, minced

·      olive oil as needed

·      1/3 cup ricotta cheese

·      2 tablespoons Parmesan cheese

·      zest from 1/2 lemon

·      1/4 teaspoon salt, to taste

·      Pinch dried red pepper flakes  

Instructions:

Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.

Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.

Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.

Add the Swiss chard and toss well to break up the chard clumps.

Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.

Add cooked spaghetti, and some of the pasta water as needed.

Serve warm.  

*This is an easy, last minute dinner since you might have many of the ingredients on hand. If you don't have any swiss chard, kale, spinach and arugula also work great. If you use kale, I recommend removing the tough central stem. If you use either arugula or baby spinach leaves, you don't need to precook them at all; just toss them in at the end. The warmth of the pasta will sufficiently wilt them.  

Recipe adapted from The Wimpy Vegetarian

 

Turkey Taco Lettuce Wraps   Serves 4  

Ingredients:  

·      1.3 pounds lean ground turkey *you can use ground chicken

·      1 tsp garlic powder

·      1 tsp cumin

·      1 tsp salt

·      1 tsp chili powder

·      1 tsp paprika

·      1/2 tsp oregano

·      1/2 small onion, minced

·      2 tbsp bell pepper, minced

·      3/4 cup water

·      4 oz can tomato sauce

·      8 large lettuce leaves from lettuce

·      shredded cheddar cheese  

Instructions:  

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasonings and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.  

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixins!

Recipe from Gina Homolka.   

 

 

 

Posted 7/2/2014 5:10pm by Jessica and Dominic Green.



Hello CSA members!  

Spirits are up as we anticipate the 4th of July holiday celebrations! A friendly reminder that we are holding CSA pick up on Thursday July 3rd at the Barrington Farmer's Market in lieu of our Friday Farm pick up. The Farm will be closed on Friday! All other pick ups remain the same. Please see below for hours for the Barrington Farmer's Market as well as directions and location information.

Dom's been three weeks behind in the crop growth up until this week. We are finally able to harvest our own crops and have the majority of the produce in your CSA boxes come from our fields. This week radishes, kohlrabi, pac choi, lacinato (also known as dinosaur) kale and rainbow chard are coming from our fields. In order to round out your boxes we are including fennel and cucumbers from Radical Root Organic Farm.

Pulling weeds

 

The rains! I must admit I am enjoying the storms, however Dominic holds his breath and keeps his eye on the weather apps in anticipation of some consecutive dry days. The weeds have burst with the rain, and the soil is still very difficult to work in order to prep more beds for direct seeding. In the photo our hardworking farmhands Daniel and Scott are busy trying to keep up with the sudden growth of weeds!

Our nightshades such as eggplant, tomatoes and okra are in the ground and trellised. Usually night shades, like vineyards, can handle and do well with a little bit of stress in the form of dry soil and heat. While all this moisture is not great for these crops, we are using black plastic mulch to warm the ground where they are planted as well as control the irrigation and keep the weeds down. We really do need some consecutive dry days, but are hoping for the best with these practices in order to keep some of these variables at bay.

deer fence

The Hill N Dale farm team has assisted us in completing the deer fence around our new field (seen in the photo above). In the first few weeks, Dominic has found some of the tops of his fennel nibbled among other crops. We have always wanted to implement a deer fence to keep our crops free of the threat of going to the deer -- finally we have one!

A thank you to Jenny Powell for an introduction to the Cuba Township Food Pantry. We have begun donating our excess veggies and unpicked up CSA boxes there. The Food Pantry accepts donations of non perishable items too. If you would like to donate or are interested in volunteering your time to the food pantry click on the link above for more information.

We post all of our newsletters as they are distributed on our blog, so if you would like to read up on what the alternate pick ups are receiving or check out their recipes please use it as your reference. 

Also, I am excited to share with you that I will be contributing bi-weekly to 365Barrington with a blog called "Get Growing!." My latest post addresses the local food movement as a natural vehicle for healthy food equality and accessibility and also discusses our work share program. To follow "Get Growing!" click here.

We wish all of you a wonderful 4th of July weekend and look forward to seeing you at next pick up!

Any questions or concerns please contact Nicole@gentleman-farmer.com

 

Thank you as always for your support!

Your Farmers,

Jessica and Dominic Green


 Pick Up Info:

Barrington Farmer's Market Thursday July 3rd 2:00-7:00pm In lieu of Farm pick up on Friday we are holding pick up at the market. If possible, please try to pick up earlier rather than later as we do not have a cooler at the market.

The Barrington Farmer's Market is held in the drive just to the North of McGonagals Irish Pub and just to the south of the train tracks. Look for The Gentleman Farmer banner.

 773 450-8898 Dom's cell

Norton's USA Saturday July 5th 10:30-4pm (Norton's Closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

 847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday July 6th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be!

Logan Blvd and Milwaukee Ave -- On the green in our usual spot!

 773-450-8898 Dom's cell -- parking is along the BLVD or in the neighborhood. Flashing hazard lights may work, but be quick! ; )


In this week's box:

Swiss chard – the colors of this rainbow chard are striking. If you have always wondered how to prepare Swiss chard, it's simple. Just sauté the stalks a little longer than the leaves and add garlic and oil. Makes a great side dish. There is a delicious Swiss Chard and Lemon Ricotta Pasta recipe below!

Kohlrabi - this alien looking "cabbage turnip" plant has edible fruit as well as edible leaves. The bulbous part of the plant is actually the root. You can eat it raw for something that tastes a little bit like an apple crossed with a broccoli stem. Using a mandolin you can slice it thinly and add to salads. It can also be cooked.  I have included a Kohlrabi Slaw recipe!

white kohlrabi 

kohlrabi pictured above

Radishes – mixed "Easter Egg" radishes will be in your box. I love radishes thinly sliced, placed on buttered toast with a little bit of sea salt sprinkled on top. Radishes make a beautiful addition to the top of any salad, add a little bite to any sandwich, or crunch to your bagged lunch in place of carrots. 

Head Lettuce - Use in a salad, sandwich, or make turkey taco lettuce wraps.  Recipe below!  

Kale - curly or lacinato kale will be in your boxes this week. The curly kale is excellent for baking, tossing lightly in olive oil and then baking on a cookie sheet in the oven at 400F for 10-12 mins. Lacinato is a flatter leaf with wonderfully textured, raised bubbles. It does well in salads and I've included one below. Don't care for kale? Toss it in a smoothie with lots of berries (blueberries or strawberries) and some juice, blend well and you'll trick yourself into enjoying it :)    

Pac Choi – I love pac choi not only because it is a very good source of vitamin A, vitamin C, vitamin K, riboflavin (B2), vitamin B6, folic acid, calcium, iron, magnesium, potassium and manganese, and a good source of fiber, protein, thiamin (B1), niacin (B3) and phosphorus, but also because its delicious and very easy to cook with. Since all of pac choi is edible, I just cut off and discard the very bottom of the stems. The leaves can be eaten raw in salad or are quick to wilt by steaming, sauteing or stir frying. I have included a honey chicken with pac choi recipe below.

 bok choi

Pac Choi pictured above  

Fennel (sourced from Radical Root) - A simple recipe to try might involve slicing or chopping the white fennel bulb into "matchsticks" or cubes as an addition to savory vegetable salads; steam, roast, or sauté the bulb and add to soup or casseroles, or combine the leaves with rice or pasta along with olive oil, over baked fish.

Cucumber (sourced from Radical Root) - crunchy, cool cucumbers are amazingly versatile.  Add cucumbers to sandwiches, salads, and more. 

 


Recipes!

Kohlrabi Slaw with Dried Cranberries and Walnuts  serves 4-6  

Ingredients:  

Vinaigrette

·       1/4 cup apple cider vinegar

·       1/4 cup olive oil

·       1 tablespoon stoneground mustard

·       1/4 teaspoon sea salt

·       1/4 teaspoon black pepper  

Salad

·       2 cups of purple kohlrabi, cleaned, peeled and cut into matchsticks 

·       1/4 head of savoy cabbage, sliced as thinly as possible, about 1 cup

·       1 stalk of celery, thinly sliced

·       2 garlic scapes, very thinly sliced (you could also use green onions)

·       1/3 cup dried cranberries

·       1/3 cup raw walnuts, roughly chopped

·       Salt and black pepper to taste  

Instructions:

In a small bowl, mix together the vinaigrette ingredients with a whisk until well combined. Set aside.   In a large serving bowl, add all of the salad ingredients except the cranberries and walnuts. Toss gently to combine, the pour over some of the vinaigrette, you may not need it all, go conservative to start, you can always add more. Toss well to coat the entire salad with the vinaigrette. Sprinkle the cranberries and walnuts on top, salt and pepper to taste and serve.   

Honey Chicken with Pac Choi  Serves 4  

Ingredients:  

·      1 tablespoon extra virgin olive oil / coconut oil

·      1 red onion, halved, thinly sliced lengthways

·      1 garlic clove, crushed

·      3 large chicken breast fillets, coarsely chopped

·      2 teaspoons finely grated fresh ginger

·      1/4 cup tamari *if unavailable use soy sauce or Bragg’s Liquid Aminos

·      2 tablespoons oyster sauce *if unavailable you can try hoisin sauce

·      1 1/2 tablespoons honey

·      1 tablespoon sesame oil

·      3 bunches baby pac choi, quartered lengthways

·      Rice - cook as package directs      

Instructions:  

Heat the vegetable oil in a wok or skillet over high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the chicken and ginger, and stir-fry for 1 minute.  

Add the tamari, oyster sauce, honey, and sesame oil. Season with pepper and salt. Stir-fry for 8-10 minutes or until chicken is cooked through.  

Meanwhile, heat the rice following packet directions.  

Place the pac choi in a heatproof bowl. Cover with boiling water. Drain.  

Divide rice, pac choi and chicken among serving dishes.

Serve.  

Recipe adapted from Australian Good Taste    

 

Swiss Chard and Lemon Ricotta Pasta  Serves 4  

Ingredients:  

·      3 cups raw Swiss chard, sliced (including the stems) *

·      2 handfuls dried spaghetti noodles

·      2 strips bacon, cut into 1/4" slices

·      1/2 large shallot, minced

·      olive oil as needed

·      1/3 cup ricotta cheese

·      2 tablespoons Parmesan cheese

·      zest from 1/2 lemon

·      1/4 teaspoon salt, to taste

·      Pinch dried red pepper flakes  

Instructions:

Bring a pot of well-salted water to a boil over high heat. Blanch the Swiss chard for 5 minutes. Scoop out the chard, and drain well, squeezing out as much of the water as possible. Chop again and set aside.

Keep the pot of water boiling, and add the spaghetti noodles. Follow the directions on the packet for making the spaghetti. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.

Fry bacon until just crispy. Add the shallot and saute until soft, adding olive oil if needed.

Add the Swiss chard and toss well to break up the chard clumps.

Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the Swiss chard mixture in the saute pan and mix well.

Add cooked spaghetti, and some of the pasta water as needed.

Serve warm.  

*This is an easy, last minute dinner since you might have many of the ingredients on hand. If you don't have any swiss chard, kale, spinach and arugula also work great. If you use kale, I recommend removing the tough central stem. If you use either arugula or baby spinach leaves, you don't need to precook them at all; just toss them in at the end. The warmth of the pasta will sufficiently wilt them.  

Recipe adapted from The Wimpy Vegetarian

 

Turkey Taco Lettuce Wraps   Serves 4  

Ingredients:  

·      1.3 pounds lean ground turkey *you can use ground chicken

·      1 tsp garlic powder

·      1 tsp cumin

·      1 tsp salt

·      1 tsp chili powder

·      1 tsp paprika

·      1/2 tsp oregano

·      1/2 small onion, minced

·      2 tbsp bell pepper, minced

·      3/4 cup water

·      4 oz can tomato sauce

·      8 large lettuce leaves from lettuce

·      shredded cheddar cheese  

Instructions:  

Brown turkey in a large skillet breaking it into smaller pieces as it cooks. When no longer pink add dry seasonings and mix well. Add the onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.  

Wash and dry the lettuce. Divide the meat equally between the 8 leaves and place in the center of each leaf and top with your favorite taco fixins!

Recipe from Gina Homolka.   

 


 

Last Week's Recipes From June 27th 

  Roasted Summer Squash Recipe with Lemon and Mint Serves 4  

Ingredients:  

·      3-5 yellow summer squash or zucchini, depending on size

·      ¼ cup olive oil

·      ¼ cup lemon juice

·      ½ cup very finely chopped mint (measure after chopping) ·     

      salt to taste (I used about ½ tsp.)  

Instructions:  

Preheat oven to 475 F, and put oven rack as high as it will go.  

Wash squash and cut off stem and flower ends. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.  

Combine olive oil, lemon juice, mint and salt in plastic bowl and toss squash with the mixture. Spray roasting pan with nonstick spray or mist with olive oil. Arrange squash on roasting pan, in a single layer as much as possible.  

Roast squash, turning every 15-20 minutes, until well done and slightly browned. I turned my squash twice, with a total cooking time of 45 minutes.  

This can be served hot or at room temperature.

I have made this and have eaten the leftovers the next day tossed with a bit of feta cheese and it was wonderful.  

Recipe adapted from Vegetable Love cookbook  

Garlic Scape Carbonara Serves 4  

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).  

Ingredients:

½ lb campanella pasta, or shape of your choosing

4 slices bacon (about 3 ¼ ounces),

chopped ½¨ ¼ cup garlic scapes, cut into ¼ inch coins

2 large eggs 

¼ tsp kosher salt

¼ tsp red pepper flakes

½ cup freshly grated Romano cheese  

Instructions:

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).    While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes.  Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).   Whisk together the eggs, salt and red pepper flakes.  

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy.

Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).   Serve immediately  

Recipe adapted from Sarah’s Cucina Bella  

Kale Salads – 3 Easy Recipes!  

I’m trying to get you to eat kale.  Can you tell? It’s so good for you. And with these simple vinaigrettes, these salads will become your most favorite salads ever.  

Ingredients:   1 bunch of kale Vinaigrette of choice (recipes follow)  

Instructions:   For each of these recipes-   In a large salad bowl, make the vinaigrette of choice.  Pull the kale leaves from the tough stems; discard the stems. Tear the leaves into bite-size pieces (about 8 cups) and put into a salad spinner.  Wash, spin dry, and add to the bowl with your vinaigrette. Using tongs, toss for a good 60 seconds to coat well.  

Toasted Sesame Seed Vinaigrette Ingredients:  

·      2 T. sesame seeds

·      2 T. toasted sesame oil

·      2 tsp. soy sauce or Bragg’s Liquid Aminos

·      ¼ tsp. kosher salt  

Instructions:

Place a small skillet on the stove and add sesame seeds.  Turn the heat to medium.  Stir or shake the seeds often (so they cook evenly) until lightly toasted and fragrant, 2 to 3 minutes.  Remove from the heat.   In your large salad bowl, measure and whisk together the sesame oil, soy sauce, and salt.  Add the toasted sesame seeds.  

Honey-Shallot Vinaigrette Ingredients:  

·      1 shallot

·      3 T. lemon juice (about 1 lemon)

·      2 T. extra virgin olive oil

·      1 T. honey

·      ½ tsp. kosher salt

·      ¼ tsp. freshly ground black pepper  

Instructions:  

Chop the shallot and place in a large salad bowl.   Add the lemon juice, oil, honey, salt, and pepper (about 12 turns on a pepper mill) and whisk together.  

Caesar Vinaigrette Ingredients:  

·      2 small cloves of garlic

·      2 anchovies in oil, drained

·      3 T. extra virgin olive oil

·      2 T. lemon juice

·      1 ½ tsp. Dijon mustard

·      ½ tsp. Worcestershire sauce

·      Dash (3 or 4 drops) hot sauce, such as Tabasco

·      2 T. grated Parmesan

·      1/8 tsp. freshly ground black pepper  

Instructions: Chop the garlic and chop the anchovies.  Then, on the cutting board, mash them together with the back of a fork to form a sort of paste. Add to a large salad bowl.   Add oil, lemon juice, hot sauce, Parmesan, and pepper (about 6 turns on a pepper mill). Whisk together.  

Recipes adapted from Jessica Seinfeld  

Rosemary Roasted Radishes serves 4  

A crispy roasted radish side dish that will have you fooled into thinking they're potatoes.  

Ingredients:

·      2 cups Radishes, Cleaned And Trimmed, Large Ones Halved

·      1 T. Extra Virgin Olive Oil

·      1 pinch Kosher Salt

·      1 pinch Black Pepper

·      1 tsp. Minced Rosemary

·      1 T. Honey (optional)

FOR THE DIPPING SAUCE:

·      ¼ cups Plain Greek Yogurt

·      1 tsp. Dijon Mustard

·      1 T. Honey Mustard

·      1 tsp.  Lemon Juice  

Instructions:   Preheat oven to 425ºF. Grease a baking sheet with cooking spray. Toss radishes with olive oil, salt, pepper and rosemary in a medium bowl to coat. Spread the radishes on the baking sheet in an even single layer. Roast for 30-40 minutes, stirring occasionally so they cook evenly and don’t burn. Remove from oven when wrinkled and soft. Drizzle with optional honey and more salt directly out of oven, serve warm. Combine all ingredients for the dipping sauce in a small bowl and stir together until mixed. Serve with the roasted radishes.  

Recipe from Tasty Kitchen

 

 

Posted 6/28/2014 7:42am by Jessica and Dominic Green.

Hello CSA members!

We welcome our full shares back to CSA pick up this week and welcome our half shares (group B) to their first pick up of the season!

This week the weather has been almost sub tropical with the humidity, foggy mists and rain. The weeds and plants that are already in the ground are thriving from the moisture, however the rain has made working the soil in order to prepare it (to continue direct seeding) more difficult.

That said our worker shares that help us on Wednesdays, Thursdays and Fridays have added immense assistance to the labor force and have successfully transplanted melons, cucumbers and zucchini over the last couple of weeks. As this is our first season implementing the worker share program we didn’t know what to expect. Thus far the energy, enthusiasm and interest from our workers has been contagious and motivating. In exchange for their time and labor they go home with a CSA box at the end of the week. We are grateful to our worker shares and will be introducing them to you individually throughout the season through our newsletter.

As our full shares already know, we have had an extremely late start to our season and so we are supplementing some of the box with veggies from our organic, small farming colleagues around Northern Illinois until we are able to completely fill the box with TGF produce.

This week we have Radishes, Garlic Scapes and Kale from The Gentleman Farmer and Broccoli, Endive, Mint and Summer Squash from our friends at Tempel Farms Organics and Radical Root Organic Farm both out of the Grayslake and Libertyville areas. Dried heirloom black turtle beans will go to our half shares this week from the father and daughter team at Breslin Farms in Ottawa, IL and our full shares will be receiving heirloom wheat berries also from Breslin Farms. We personally know these farmers and can vouch for their farming methods and practices. Should you have any questions or concerns please don’t hesitate to contact us or connect with the farmers themselves at your convenience. We appreciate your patience as we wait for our crops to catch up to speed!

You will find your pick up information posted below as well as a wonderful selection of recipes that Nicole has assembled to compliment your harvest this week.

One change this year, is that we will now be sending you home with your CSA box (rather than have you transfer your goodies to a bag). Please be sure to bring that box back with you when you return each week, we will exchange it for your next harvest.

Lastly, if you haven't already, please click here for a link to our Produce Storage Guide on our website so you can best store and enjoy your produce throughout the season! And for last week's recipes scroll down to the very bottom -- we have re-posted them there. Thank you as always for your support!

Your Farmers,

Dominic and Jessica Green


 

 

Pick Up Info:

FARM Friday June 27th 2:30-6:00pm PLEASE DRIVE SLOWLY! 10MPH And park off to the side in order to allow turnaround room for others. Thank you! 65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse.

773 450-8898 Dom's cell; 773 386 1326 Jess' cell

Norton's USA Saturday June 28th 10:30-4pm (Norton's closes at 5pm) Please note the earlier you pick up, the fresher your produce will be. Norton's does not have a cooler.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday June 29th 10am-3pm (market closes at 3pm) Please note the earlier you pick up, the fresher your harvest will be! Logan Blvd and Milwaukee Ave -- On the green in our usual spot!

773-450-8898 Dom's cell -- parking is along the BLVD or in the neighborhood. Flashing hazard lights may work, but be quick! ; )


 

In this week's box:

Mixed red and green kale – Jess likes to joke that kale is a farmer's best crop as it grows just about anywhere! Kale is an amazing source of calcium, Vit A, Vit C and Vit K -- all of which are antioxidants. It also includes fiber, zinc and iron. Did you know that eating Kale along with dairy is not advised? Kale can get in the way of calcium absorption so its best eaten without. We have included 3 easy kale salad recipes below.

Radishes – Crisp, peppery radishes add instant zing to any dish, whether sliced raw as a garnish, added to salads, or served as a side. We have included a roasted radish recipe below.

Garlic Scapes – Garlic scapes are the flower stalk of the garlic. The entire stalk and flower are edible. With mild garlic flavor and aroma they are wonderful additions to stews, roasts, marinade, salads, sandwiches, sauces, bread, pasta, pesto, stir-fry, roasted, or even steamed and eaten as a vegetable. If you are a bit of a foodie and eat out in the city often, the restaurants which cook seasonally can't get enough of scape dishes! The possibilities are endless! We have included a delicious and simple Garlic Scape Carbonara below.

Head lettuce (sourced from Radical Root) - Use in a salad or sandwich.

Escarole (sourced Tempel Farms) – High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup.

Mint bunches (sourced Tempel Farms) – Mint is more than a garnish. It adds a bright note to salads and other savory dishes. Try our Summer Squash with lemon and mint recipe below!

Broccoli (sourced Radical Root) – Need a simple broccoli side dish recipe? Wash and cut the broccoli into edible bites. Lightly toss in olive oil, lightly salt and put on baking tray so that the flat side of the slice is down, and place the tray in oven for 15 mins on 400F or 425F checking on it. You can add a squeeze of fresh lemon juice or parmesan for an added flavor.

Summer squash (sourced Radical Root) - These yummy vining crops are great thinly sliced and sauteed with butter or olive oil. Use them as a side to add to any meal or top them on your veggie pizzas.

*Heirloom Wheatberries (sourced from Breslin Farms) – Wheat berries are whole wheat kernels. They look like thick, short grains similar to brown rice. Industrious folks grind them into whole wheat flour for baking; you may not have the time to regularly grind your own flour, but it’s a fun thing to try at least once. When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon.

**Heirloom Turtle Beans (sourced from Breslin Farms) – these beans have a dense, meaty texture which makes them great for vegetarian recipes. See last week's recipes for a dip suggestion, but adding these to chilli is also a wonderful way of incorporating them.

**Potted herb plant - this is a surprise plant! Of the herbs we currently have all of them will do best if transplanted outdoors, put in the sun and watered daily.

* denotes item is for full share members

** denotes item is for half share members


 

Recipes! chosen for you by TGF Office Manager Nicole Pommer Brown

Roasted Summer Squash Recipe with Lemon and Mint Serves 4 Ingredients:

· 3-5 yellow summer squash or zucchini, depending on size

· ¼ cup olive oil · ¼ cup lemon juice

· ½ cup very finely chopped mint (measure after chopping)

· salt to taste (I used about ½ tsp.)

Instructions:

Preheat oven to 475 F, and put oven rack as high as it will go. Wash squash and cut off stem and flower ends. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long. Combine olive oil, lemon juice, mint and salt in plastic bowl and toss squash with the mixture. Spray roasting pan with nonstick spray or mist with olive oil. Arrange squash on roasting pan, in a single layer as much as possible. Roast squash, turning every 15-20 minutes, until well done and slightly browned. I turned my squash twice, with a total cooking time of 45 minutes. This can be served hot or at room temperature. I have made this and have eaten the leftovers the next day tossed with a bit of feta cheese and it was wonderful.

-Recipe adapted from Vegetable Love cookbook

Garlic Scape Carbonara Serves 4

This pasta is fantastic as a meal served with a big garden salad and some crusty bread. If desired, add a half-cup of fresh, lightly cooked peas to the mix for a little added nutrition (and sweetness).

Ingredients:

½ lb campanella pasta, or shape of your choosing

4 slices bacon (about 3 ¼ ounces), chopped

¼ cup garlic scapes, cut into ¼ inch coins¨

2 large eggs

½¨ ¼ tsp kosher salt

½¨ ¼ tsp red pepper flakes

½¨ ½ cup freshly grated Romano cheese

Instructions: Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape). While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump). Serve immediately

Recipe adapted from Sarah’s Cucina Bella

Kale Salads – 3 Easy Recipes!

I’m trying to get you to eat kale. Can you tell? It’s so good for you. And with these simple vinaigrettes, these salads will become your most favorite salads ever.

Ingredients:

1 bunch of kale Vinaigrette of choice (recipes follow)

Instructions: For each of these recipes- In a large salad bowl, make the vinaigrette of choice. Pull the kale leaves from the tough stems; discard the stems. Tear the leaves into bite-size pieces (about 8 cups) and put into a salad spinner. Wash, spin dry, and add to the bowl with your vinaigrette. Using tongs, toss for a good 60 seconds to coat well.

Toasted Sesame Seed Vinaigrette

Ingredients:

· 2 T. sesame seeds

· 2 T. toasted sesame oil

· 2 tsp. soy sauce or Bragg’s Liquid Aminos

· ¼ tsp. kosher salt

Instructions:

Place a small skillet on the stove and add sesame seeds. Turn the heat to medium. Stir or shake the seeds often (so they cook evenly) until lightly toasted and fragrant, 2 to 3 minutes. Remove from the heat. In your large salad bowl, measure and whisk together the sesame oil, soy sauce, and salt. Add the toasted sesame seeds.

Honey-Shallot Vinaigrette Ingredients:

· 1 shallot

· 3 T. lemon juice (about 1 lemon)

· 2 T. extra virgin olive oil

· 1 T. honey

· ½ tsp. kosher salt

· ¼ tsp. freshly ground black pepper

Instructions:

Chop the shallot and place in a large salad bowl. Add the lemon juice, oil, honey, salt, and pepper (about 12 turns on a pepper mill) and whisk together.

Caesar Vinaigrette Ingredients:

· 2 small cloves of garlic

· 2 anchovies in oil, drained

· 3 T. extra virgin olive oil

· 2 T. lemon juice

· 1 ½ tsp. Dijon mustard

· ½ tsp. Worcestershire sauce

· Dash (3 or 4 drops) hot sauce, such as Tabasco

· 2 T. grated Parmesan

· 1/8 tsp. freshly ground black pepper

Instructions:

Chop the garlic and chop the anchovies. Then, on the cutting board, mash them together with the back of a fork to form a sort of paste. Add to a large salad bowl. Add oil, lemon juice, hot sauce, Parmesan, and pepper (about 6 turns on a pepper mill). Whisk together.

Recipes adapted from Jessica Seinfeld

Rosemary Roasted Radishes serves 4

A crispy roasted radish side dish that will have you fooled into thinking they're potatoes.

Ingredients:

· 2 cups Radishes, Cleaned And Trimmed, Large Ones Halved

· 1 T. Extra Virgin Olive Oil

· 1 pinch Kosher Salt

· 1 pinch Black Pepper

· 1 tsp. Minced Rosemary

· 1 T. Honey (optional)

FOR THE DIPPING SAUCE:

· ¼ cups Plain Greek Yogurt

· 1 tsp. Dijon Mustard

· 1 T. Honey Mustard

· 1 tsp.

Lemon Juice

Instructions:

Preheat oven to 425ºF. Grease a baking sheet with cooking spray. Toss radishes with olive oil, salt, pepper and rosemary in a medium bowl to coat. Spread the radishes on the baking sheet in an even single layer. Roast for 30-40 minutes, stirring occasionally so they cook evenly and don’t burn. Remove from oven when wrinkled and soft. Drizzle with optional honey and more salt directly out of oven, serve warm.

Combine all ingredients for the dipping sauce in a small bowl and stir together until mixed. Serve with the roasted radishes.

Recipe from Tasty Kitchen Recipes

 

Posted 6/23/2014 6:08pm by Jessica and Dominic Green.

Dear CSA Members,

Welcome to your first Gentleman Farmer pick up! Full disclosure - its been a tough beginning for us this season. Due to the very long winter weather and some setback with our tractor, we are behind in our first harvest this year. Though we are beginning our CSA this week we have had to lean on some of our fellow farmers to fill your boxes in an effort to maintain a timely schedule.

Dominic has faith that we will be harvesting some of our own crops in the next coming weeks. Until we are able to bring you a complete harvest from The Gentleman Farmer's field we will continue to supplement from a variety of local, organic farms. In an effort to be transparent, we always share with you from where we source our supplemental harvest and we know these farmers personally, value their like-minded missions and hold them in high regard. Please don't hesitate to contact us, or the farms themselves with any questions regarding their farming process.

This week we have veggies from Montalbano Farms in Sandwich, IL as well as Radical Root Farm in Libertyville, IL, fresh strawberries from Earth First Farms in Michigan, dried black beans from our friends at Breslin Farms in Ottawa and potted herbs from us at The Gentleman Farmer. All of these farms practice organically.

Nicole has taken the time to post some wonderful recipes that will compliment your boxes this week and also be we have posted your harvest contents, and pick up locations information including hours and addresses.

One change this year, is that we will now be sending you home with your CSA box (rather than have you transfer it to a bag). Please be sure to bring that box back with you when you return each week, we will exchange it for your next harvest.

We greatly appreciate your support and understanding as we experience a slow start out of the gate this season.

Your Farmers, Dominic and Jessica Green


 

Pick Up Info:

FARM FRIDAY 2:30-6:00pm PLEASE DRIVE SLOWLY! 10MPH

65 Spring Creek Rd Barrington, IL (one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse.

773 450-8898 Dom's cell; 773 386 1326 Jess' cell

Norton's USA Saturday 10:30-4pm (Norton's closes at 5pm)

400 Lageschulte St Barrington, IL 60010

847 382 8872 Norton's USA phone

Logan Square Farmer's Market Sunday 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave On the green in our usual spot!

773-450-8898 Dom's cell -- parking is along the BLVD or in the neighborhood. Flashing hazard lights may work, but be quick! ; )


 

In this week's box:

Dried black beans (sourced from Breslin Farms) – If you have never cooked dried black beans before you’re in for a treat! The recipe below is so simple to make. I promise you’ll never go back to canned black beans again.

Kale (sourced from Radical Root) – is one of the most nutritious greens you can find. Kale comes in many different varieties, this one from Rad Root is green curly. Kale can be juiced, chopped and sauteed, baked as chips or thrown into salads, it can also be added to veggie lasagnes. We have included a Kale Pizza Recipe for you to try!

Rainbow chard (sourced from Montalbano Farms) - chard is earthy in flavor, not unlike spinach. Its beautiful big green leaves and colorful stalks are completely edible. Sautee until just barely wilted and use as a side dish, or roughly chop and add to other greens to make a colorful salad.

Spinach (sourced from Montalbano Farms) - Sautee or steam to just wilted and add to other greens and use as a side dish, or keep raw and add to salads, smoothies or sandwiches.

Lettuce mix (sourced from Montalbano Farms) – Best when tossed with other greens as a compliment to your main course. Head lettuce (sourced from Radical Root) - these are fresh little gems right from the ground. Use in a salad or sandwich.

Potted herb plant - Quelle Surprise! Of the herbs we currently have, all of them will do best if transplanted outdoors, put in the sun and watered daily.

Strawberries – (sourced from Earth First Farms in Michigan) Did you know that strawberries rank among the top 10 fruits and vegetables in antioxidant capacity? These have been harvested for you just over the border in Michigan and are organic. Make ice cream with them, pop them in smoothies, use them to dress a summer cake or pudding, or best yet, eat them right from the quart! 

Recipes!

Warm Spinach Salad with Blue Cheese

Serves: 4

This is a nice lunch salad or side dish.  What sets it apart is the warm vinaigrette poured over the spinach.  The onions give it crunch and the blue cheese a savory tang.

 

Ingredients:

 

  • 1 large bunch of fresh spinach

  • 1 small red onion

  • 2 T. extra virgin olive oil

  • 2 T. honey

  • 2 T. Dijon mustard

  • ¼ tsp. kosher salt

  • ¼ tsp. ground black pepper

  • 4 oz. blue cheese (about 1 cup crumbled)

 

Directions:

Tear off and discard the tough stems from the spinach.  Put the leaves in a salad spinner, wash, spin dry, and place in a large salad bowl.  If you don’t have a salad spinner, you’ll just need to wash and dry the spinach very well.

Slice the onion into this half-moons and set aside.

For the vinaigrette:  Place a medium skillet on the stove.  Add the oil, honey, vinegar, mustard, salt, and pepper (about 12 turns on a pepper mill) and whisk together.  Turn the heat to medium.  Add the sliced onion and cook, turning with tongs, until the onion is softened but still a little crunchy, 2 to 3 minutes.

Pour the warm vinaigrette and onion over the salad and toss well with tongs.  Crumble the blue cheese over the top and serve immediately.

 

Recipe from Jessica Seinfeld



Black Bean Recipe

Serves: 6

 

Ingredients:

  • 1 pound bag black beans, rinsed and picked over

  • 1 T. olive or coconut oil

  • 1 yellow or white onion, chopped

  • 4 cloves garlic, minced

  • 2 tsp. salt

  • 1 bunch cilantro, minced (optional)  

  • Water

 

Directions:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

 

In a large dutch oven or large heavy pot, heat the oil over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.

 

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

 

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour and a half or until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

 

Once cooked, add salt and additional spices as desired. Serve with corn tortillas, and/or rice, and salsa or, like I did, make a burrito bowl with shredded chicken, black beans, lettuce, diced tomatoes, avocado slices, hot sauce, and a dollop of plain Greek yogurt.   

Time:

2.5 hours, not including overnight soak time

 

**beans freeze wonderfully!

 

Recipe adapted from Jenna Weber

 

Spinach and Strawberry Salad

Serves: 4

 

Ingredients: 

  • 1/2 shallot, finely chopped

  • 2 tablespoons raspberry vinegar

  • 2 tablespoons extra virgin olive oil

  • 1/2 pound baby spinach

  • 1 cup strawberries, thinly sliced

  • 1/3 cup sliced almonds, toasted

  • 2 ounces fresh goat cheese, crumbled

 

Directions:

In a large bowl, whisk together shallot and vinegar. While whisking constantly, drizzle in oil to make a vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss to combine. Serve immediately.

Recipe from Whole Foods Market  

 

White Pizza with Kale

 

For the crust:

I bought a ball of dough from Whole Foods.  Most grocery stores carry pizza dough and already made pizza crusts.  If you’re feeling adventurous, you can try making your own crust from scratch*.

For the topping:

  • 4 T. olive oil

  • 2 cloves garlic, minced

  • 1 bunch kale

  • 1 T. water

  • 6-8 oz.  fresh mozzarella, cut into ¼” slices

  • 4 oz. Goat cheese, crumbled

  • parmesan, grated

 

1) Preheat oven to 500°F or as hot as it will go without being set to broil. Roll out pizza dough, sprinkle baking sheet or pizza stone with cornmeal (if you have it, if not a little flour should work) and transfer dough to prepared pan.  Mix 2 T. olive oil with 1 clove minced garlic and set aside.  

2) To strip the kale from the white ribs fold the leaf in half lengthwise, grip the stem end in one hand, and run your other hand down the length of the leaf.  Chop the leaves into small pieces and discard the stems.  Heat the remaining 2 T. olive oil and remaining minced garlic clove in a large sauté pan over medium heat until fragrant (less than a minute).  Add the chopped kale and water; toss to combine.  Cover and steam for about two minutes.  Using a slotted spoon, remove the greens to a paper-towel-lined plate and let rest.

3) Brush the garlic oil mixture over the pizza dough.  Top with mozzarella, then scatter the kale over the cheese.  Crumble goat cheese over the kale, then top with grated parmesan.  

4) Bake in preheated oven 8-12 minutes, or until crust is crisp and cheese is bubbly.  Cut into wedges and serve.

 

* Whole-wheat pizza dough recipe from Cooking Light

 

Ingredients:

 

  • 1 package dry yeast (about 2 1/4 teaspoons)

  • 1/4 teaspoon sugar

  • 1 1/2 cups warm water (100° to 110°)

  • 2 1/2 to 2 3/4 cups all-purpose flour, divided

  • 1 cup whole-wheat flour

  • 1 tablespoon olive oil

  • 1 1/2 teaspoons salt

  • Cooking spray



Directions:

 

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 1/4 cups all-purpose flour, whole-wheat flour, oil, and salt to yeast mixture, stirring until well-blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into a 12-inch circle on a floured surface. Top and bake according to recipe directions.

Note: This dough may be frozen. Follow directions for kneading dough, and shape dough into 2 balls. Coat balls with cooking spray and place into a ziptop plastic freezer bag. Thaw overnight in a refrigerator. Cover and let rise in a warm place (85'), free from drafts' 1 1/2 hours or until doubled in size. (Press two fingers into dough. If Indentation remains, the dough has risen enough.) Shape as instructed.

Posted 6/1/2014 9:38pm by Jessica and Dominic Green.



Hello CSA Members!

As we near the start of the season Dominic and I would like to update you on our current news both in the field and behind the scenes:

 

CSA Start Date

Due to some new tractor fits and starts we continued to catch the rainy and wet end of the month of May and are behind a week with transplanting. While we have seedlings to sell at the market, our CSA start date has been pushed back one week. Full shares and Group A Half Shares will begin the weekend of June 22nd; Group B Half Shares will begin the following weekend of June 27th. Next week we will be sending out your CSA start dates and pick up schedules. Half Share members will be notified of whether they are Group A or B in these e-mails. At that time, should you need to switch your group; please contact Jessica@gentleman-farmer.com or nicole@gentleman-farmer.com and we will work with you.

In the field we have two new team members Scott Speer and Herminio Ballinas. With our new and expanded acreage we are needing to increase our field hands and so both are working alongside Dominic to seed, weed, sow and harvest your crops. 

In the office, we would like to welcome Nicole Pommer. Starting June 11th, Nicole will be your new point of contact regarding your CSA memberships and any questions or concerns regarding scheduling and pick ups as we start the CSA season. While transitioning Nicole into this role of Office Manager, I will continue to work alongside her, so please feel free to contact me on any current correspondence. I am also still available by phone 773 386 1326 and I plan to continue to be present at the Farm pick up and at the Barrington Farmer's Market as well as at the other CSA pick up locations occasionally throughout the season. This move will help me to step back from administrative duties and focus on our next phase of our Gentleman Farmer vision. Nicole can be reached at nicole@gentleman-farmer.com and I can continue to be reached at jessica@gentleman-farmer.com

Please join me in welcoming these new farm team members!

Farmer's Markets

Dominic has begun his season at the Logan Square Farmer's Market selling multiple varieties of seedlings from heirloom tomatoes to eggplants and herbs. The Barrington Farmer's Market begins mid-June. Market hours in Chicago are Sundays from 10am-3pm; and begining mid-June in Barrington will be 2pm-7pm on Thursdays.

Worker Shares 

We have had a great response to our Worker Share program! We will depend on these folks to help with weeding, seeding, harvesting and packing one morning shift a week from Wed- Friday in order to get your boxes to you each pick up. At this time our worker share spaces are filled. Anyone interested in being placed on a wait list for worker shares can contact either myself or Nicole. 

Finally, we are thrilled to share with you this piece on www.365Barrington.com written by CSA member Renee Blue. We eagerly anticipate putting our roots down in Barrington more permanently this year and look forward to being able to grow the farm and serve the Barrington and surrounding communities (as well as Chicagoans) while doing so. A huge thank you to CSA member Cory Flahaven for her insight on what its like to be a CSA member too!

We hope you are enjoying the beginning of June as we finally experience the weather for which we've waited patiently!

Pick up schedules to hit your inboxes next week,

Your Farmers,

Jessica and Dominic Green

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