Bakbraken Acres CSA Newsletter

Vol. 17

 October 29, 2012

Happy Halloween, Dia de los Muertos, and Full Moon!!! The end of October marks the culmination of the summer harvest season as we begin hunker down for the holidays and stormy winter weather. With four more weeks of the CSA remaining, your shares will lend themselves nicely to stews, soups, and oven cooked meals. Winter squash is coming along with more apples, persimmons in a few weeks, and greens. Enjoy your pumpkin this week, they can be eaten raw, cooked, or used for carving!

Pumpkin and Sage Risotto

Serves 6 to 8

1 small pumpkin or about 1 lb.  Diced pumpkin or winter squash

20 sage leaves

Salt and pepper

7 to 8 cups Chicken stock

1 medium onion

5 ½ tbs butter

2 cups Arborio rice

½ cup dry white wine

½ cup Parmesan cheese, plus extra for garnish

Peel, clean, and dice pumpkin. Put diced pumpkin into heavy bottomed pot and cook with a few leaves of sage, salt, and 1 cup of chicken stock. Cook until tender, but not too soft, about 5 to 10 minutes. Meanwhile, chop 6 sage leaves fine and cut the onion into small chunks.

Heat the rest of the stock and hold at a low simmer. In and other heavy bottomed saucepan, heat 3 tbs of the butter, add sage, and cook for about a minute; add onion and cook until translucent, about 5 minutes. Add the rice and a pinch of salt and cook on low heat, stirring often for about 3 minutes. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough hot stock to cover the rice, stir well, and reduce the heat.

Keep the rice at a gentile simmer and continue to add more stock, a ladle or two at a time, letting each addition be absorbed by the rice. While the rice is cooking, sauté the remaining sage leaves in butter until crisp. After 15 minutes, the rice will be nearly cooked. Stirring the cooked squash, the rest of the butter, and the cheese. Continue cooking for 3 to 5 more minutes. Adjust the seasoning. When done, serve in warm bowls and garish with extra cheese and sautéed sage leaves.

Bakbraken Acres CSA Newsletter

Vol. 17

 October 8, 2012

Yippeeee its Fall!!! It seems that my prayers have been answered and I am definitely enjoying the break from hot weather and loving all that Fall in the foothills has to offer, chilly nights, stars, yummy food, great community, etc… A lot is changing at the farm, both of the greenhouses are getting new plastic, and the onions starts for next year are planted!

Roasted Apple, Bacon, and Frisee Salad

(From Sunset Magazine, Sep. 2006)

            2 large apples, peeled, cored, and cut into 1/4-inch-thick slices

            1 tablespoon extra-virgin olive oil

            2 tablespoons maple syrup

            1/2 teaspoon salt plus more to taste

            1/2 teaspoon pepper plus more to taste

            2 medium shallots, very thinly sliced and separated into rings

            3 tablespoons sherry vinegar

            4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips

            2 large bunches frisée lettuce, outer leaves removed (see notes)

.                 1. Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, and then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.

.                 2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.

.                 3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.

.                 4. Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.

.                 Note: Nutritional analysis is per serving.

Note:

Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.

Vol. 16

 October 1, 2012

Happy October! I’ve been spending my extra time doing rain dances and praying that the cooler fall weather is not too far off now. Some of the crops are getting a bit stressed from this unrelenting heat and dryness, as are we I must say. I’ve been busy re-claiming the greenhouse from the weeds that took it over this summer. It will soon be full of onion starts and lots of delicious greens, I hope. We are still harvesting melons from the fields and the tomatoes keep comin’! I hope y’all are enjoying and sharing the food with friends and family.  This recipe is a favorite among my family and an excellent way to use up your greens.

Greek Meat Loaf with Mizuna and Feta Cheese

Preheat oven 375-400 degrees

2 lbs. ground meat (turkey, beef, or lamb)

2 eggs

½ c quick oats

1 large bunch mizuna

1 onion, chopped

2 cloves garlic, crushed

6 oz. Feta cheese

¾ c sun dried tomatoes

Oregano, basil salt, black pepper, crushed red pepper to taste

Garnish with fresh basil.

In a bowl, mix together meat, oats, and egg. Season with spices, salt, and pepper. In a skillet, sauté onion and garlic until translucent. Add mizuna and cook approx. 5 minutes until wilted. On a clean surface, pat out meat mixture into a square shape about ¾ inch think. In the center of the meat spread feta, sun dried tomatoes, and mizuna mixture. Fold meat over the filling and form into a loaf shape. Place meat loaf in an oiled baking dish and cook for about 1 hour or until done.

Note: You can substitute any green for mizuna, especially chard or kale. 

Bakbraken Acres CSA Newsletter

Vol. 15

 September 24, 2012

This week marked the last day of the season at the Sierra Valley Farmer’s Market as well as record sales for Bakbraken Acres! Fall is definitely on its way, some crops are coming to an end, and the first pumpkins have been harvested from the fields. I’ve been busy planting greens and roots for fall and winter eating and trying to keep up with weeding the new seedlings. Many thanks to all of the incredible helpers that have been lending a hand in Mary’s absence I appreciate your help and company!

Enjoy this week’s harvest!

Mizuna Feta Salad

(This is my new favorite salad, amazingly quick and delicious)

1 bunch fresh, washed mizuna greens

¾ cup feta cheese

2 cups cherry tomatoes, sliced in half

½ cup of your favorite vinaigrette,

Eggplant, Mozzarella, and Saffron Rice Bake

(Recipe from Claudia and Carol….Thanks!)

2 Tbs. plus 1 cup olive oil

1 medium onion, minced

1 cup Arborio rice

1 pinch of saffron

1/2 cup dry white wine

1 cup vegetable broth

Kosher salt

3 large eggplants cut into ¼ inch rounds

Freshly ground black pepper

4 cups tomato sauce

1 lb. fresh mozzarella, cut into 3/4inch cups (about 2 cups)

1 cup coarsely grated Parmesan

Arrange racks in tip and bottom thirds of oven; preheat to 425 degrees. Heat 2 Tbs/ oil in a large saucepan over medium heat. Add onion; cook, stirring often, until softened. Add rice; cook, stirring constantly for 3 minutes. Stir in saffron, then wine. Cook until wine reduces slightly, about 1 minute. Add broth; season with salt. Cover and cook over medium heat until rice is very al dente ad still crunchy, about 6 minutes, remove pan from the heat.

Meanwhile, divide eggplant between two lined baking sheets, overlapping slightly to fit. Drizzle 1 cup oil over; season with salt and pepper. Bake, turning eggplant and rotating sheets halfway through, until tender and golden brown, 20-25 minutes.

Cover the bottom of a 13x9x2 inch baking dish with 1 cup tomato sauce. Sprinkle 1/3 of mozzarella over then 1/3 Parmesan.

Cover with a layer of eggplant rounds, overlapping so no sauce is visible beneath them. Add saffron rice, spreading out in an even layer. Sprinkle over another 1/3 of each of the remaining tomato sauce and layer of eggplant. Top with remaining tomato sauce and cheese. Cover dish with foil; transfer to a foil lined baking sheet.

Bake until sauce is bubbling and cheese is melting, about 15 minutes. Uncover dish and bake until golden on top, about 20 minutes longer. Let set at least 10 minutes before serving.

The Bakbraken Crew at Sierra Valley Farmer's Market

Bakbraken Acres CSA Newsletter

 Vol. 14

September 17, 2012

Howdy Do CSA Members! Get ready to do some serious tomato eating this week. The sauce tomatoes are ripening up and heirlooms are at their peak. If you are interested in putting up pasta sauce or salsa now is the time to special order tomatoes in bulk, for CSA members they are only $1.50/lb. Also in you box this week are red onions, they are reaching the end of their storage period so refridgerate them and use ‘em quick…they are great for salsa. Fall is coming to the farm and the apples and pears are a week or two out! Aloha to Mary who is off to Hawaii for two weeks, wishing her a relaxing and inspiring adventure. Hope y’all are finding plenty of time to cook and enjoy the veggies and are discovering new favorite recipes.

Thanks for your support,

-The Bakbraken Crew

Fresh Tomato Sauce

(From Sunset Magazine, July 2010)

Ingredients

            2 pounds very ripe tomatoes

            2 cloves garlic

            3 tablespoons olive oil

            About 1 tsp. salt

            10 basil leaves

Preparation

.                 1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into 1/2-in. dice. Set aside.

.                 2. Thinly slice garlic. In a 10- to 12-in. frying pan over low heat, cook garlic in olive oil until it is soft and fragrant, about 5 minutes.

.                 3. Add tomatoes and 1 tsp. salt and increase heat to medium-high. Cook until tomatoes give off their liquid and start to bubble. Reduce heat to medium-low or low, so the sauce gently simmers. Cook, uncovered and undisturbed, until oil separates from the sauce and most of the liquid has evaporated, about 30 minutes.

.                 4. Meanwhile, chop basil. When sauce is done, stir in basil and add salt to taste.

.                 Variations

.                 Butter it up: Use unsalted butter in place of the olive oil and a chopped medium onion in place of the garlic.

.                 Explore the herb patch: Try 1/2 to 1 tsp. minced fresh oregano, marjoram, rosemary, or thyme instead of the basil.

.                 Add some heat: Toss in 2 or 3 dried whole arbol chiles with the garlic for a slightly spicy version. Remove chiles before serving.

.                 Pick more produce: At the beginning of step 3, add one skinned and chopped medium eggplant and cook until soft, about 10 minutes, before adding the tomatoes.

            1 seeded baguette (about 3/4 lb.)

            2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)

            3 tablespoons extra-virgin olive oil

            3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves

Rainbow Tomato Bruschetta

(Sunset Magazine, September 2001)

Ingredients

            1 seeded baguette (about 3/4 lb.)

            2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small)

            3 tablespoons extra-virgin olive oil

            3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves

Preparation

.                 1. Cut 1 seeded baguette (about 3/4 lb.) diagonally into 1/4-inch-thick slices; arrange in a single layer on two 14- by 17-inch baking sheets. Bake in a 450° regular or convection oven until golden, 4 to 5 minutes. Let cool, then mound in a basket or arrange on a platter.

.                 2. Rinse and core 2 1/3 pounds firm-ripe tomatoes (red, orange, yellow, and/or green; large and small). For tomatoes larger than 1 inch in diameter, thinly slice crosswise; arrange in a single layer on a rimmed platter. For smaller tomatoes, halve lengthwise and scatter on top. Drizzle 3 tablespoons extra-virgin olive oil evenly over tomatoes; sprinkle with 3 tablespoons chopped fresh herbs such as chives, basil leaves, and savory leaves. Season to taste with salt and pepper. Serve with toasted baguette slices. Mound tomatoes on slices to eat.

Bakbraken Acres CSA Newsletter

Vol. 13

 September 10, 2012

The face of the farm has been changing the past few weeks as we pull the early summer crops and replace them with new rows of cabbage, broccoli, greens, and cover crops. As we are continually harvesting the bounty of summer we are ever reminded of how much there is to do and plant in preparation for winter. Now is the time to share food, stories, and laughter with friends and family, these are the golden days, the last sweet days of summer. It is in the exhale at the end of a long day that I am able to see the beauty in the work, as I sit to eat among friends I am so thankful to be a part of this incredible community.

Eggplant Lasagna

Ingredients

            1/2  pound  plum tomatoes, halved and seeded

            1  clove garlic

            4  tablespoons  olive oil

            kosher salt and black pepper

            2  eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick

            1  cup  ricotta

            1  large egg

            1/2  cup  fresh basil, chopped

            1/4  cup  grated Asiago or Parmesan (1 ounce)

            4  cups  mixed greens

Directions

1.               Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

2.              In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.

3.              Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

4.              Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.

5.              Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

A community is a mental and spiritual condition of knowing that the place is shared, and that the people who share the place define and limit the possibilities of each other’s lives. It is the knowledge that people have of each other, their concern for each other, their trust in each other, the freedom with which they come and go among themselves.

-Wendell Berry, from The Long-Legged House