Monday, February 6, 2012
Friday, January 27, 2012
Thursday, October 27, 2011
Sunday, October 16, 2011
GRILLED FAVA BEANS
1 pound of fresh fava beans, still in their pods
a couple glugs of olive oil
a few pinches of salt
optional: crushed red pepper flakes, lemon zest, and or chopped fresh herbs.
In a large bowl toss the fava bean pods with olive oil and salt. Arrange them in a single layer on
a grill over medium-high heat. If you're using a grill pan, you may need to cook them in batches.
If I'm using an outdoor grill I don't bother covering the favas, but when I use a grill pan, I typically cover the pan with a flat baking sheet to keep more of the heat in the pan and circulating. Grill until blistered on one side - 4 to 5 minutes, then flip and grill for a few minutes more on the other side.
If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans.
You want the fava beans to be smooth and creamy when you pop them out of their skins - not
undercooked. But keep in mind that they'll keep steaming in their pods for a few minutes after they come off the grill, unless you eat them as soon as you can handle the pods without singing your fingers - which is what I encourage you to do :) Season the grilled favas with a bit more salt (if needed) and any herbs or lemon zest if you like.
To eat: tear open the puffy green pods, take a fava bean, pinch the skin and slide the bright green fava from its slipper. Eat them one at a time and be sure to lick your fingers.
Serves 2 - 4
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for15 minutes or until tender and drain.
Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt; mix well. Transfer to a greased1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350 degrees F for 20-25 minutes or until athermometer reads 160 degrees F and turnip mixture is heated through.
BAKED FENNEL WITH PARMASEAN
•2 fennel bulbs
•1 tablespoon butter
•3/4 cup half-and-half cream
•3/4 cup creme fraiche
•1/4 cup grated Parmesan cheese
Preheat the oven to 400 degrees F (200 degrees C). Cut the base off of the fennel bulbs, and cut a coneshape into the base to remove the core. You can see the core because it is whiter than the surrounding green.This is optional, but helps the fennel cook faster. Slice the fennel vertically (upright) into 1/4 inch thick slices.
Melt the butter in a large skillet over medium heat. Add the fennel, and fry for about 5 minutes. Stir in thehalf-and-half and creme fraiche until well blended. Transfer to a shallow baking dish. Sprinkle Parmesan cheeseover the top.
Bake for 30 minutes in the preheated oven, or until the top is golden brown and the fennel is tenderenough to pierce with a fork.
Amount Per Serving Calories: 300 Total Fat: 26.9g Cholesterol: 91mg
Well, this is it! The last week of CSA for the 2011 season. We are harvesting all the goods we’ve been waiting the whole season for. We are also harvesting the last of most things and putting the garden to bed. Its been an incredibly abundant year despite the weather and I have so enjoyed the magic of farming. I want to sincerely thank you for letting me farm for you. I am so proud to be your farmer!!! I hope you have dried your herbs and put some things away for winter and think of Rainshadow when it snows. I will start planting again in February and will see you in June!!!
- Brussel Sprouts
- 1 cup cooked celeriac, cut up
- 1-1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/4 C parsley, minced
- 1 T course salt
- 2 cloves garlic
- zest of 1/2 lemon
- 3 T Parmeggiano Reggiano, shredded
- olive oil
- red pepper for garnish
- salt, hot sauce to taste
Reserve some Brussels sprouts leaves for garnish and purée the rest of the sprouts with the celeriac and 1/2 cup of the broth. Combine the purée and the rest of the broth in a saucepan and heat gently. Stir in the cream, correct seasoning and keep warm. Place the parsley, garlic, salt, cheese and zest in a mortar bowl and add a little olive oil. Mash and grind the mixture with the pestle 'til you have a thick paste, adding olive oil if necessary. Cut some thin curls from the red pepper for garnish. To serve, ladle soup into warmed soup plates and in it float an island of the parsley pesto along with a sprout-leaf, pepper-curl, and a grinding of black pepper if desired.
Note: the soup and pesto may be made a day or two in advance (and may improve in flavor). Refrigerate until time to serve. Heat gently (do not microwave!), stirring, to just above serving temperature, then let stand 5 minutes in the pot before ladling into warmed bowls.
PLEASE JOIN US!
We will be celebrating Food Day on October 24th with ninety 4th graders at Rainshadow. They will be coming for the whole day to learn about animals, vegetables, seed saving, compost, etc… We would love to have your help at the farm for this. It is such a fun and rewarding day at the farm! A great finale!
I want to thank you so much for your commitment to local, organic food and for actively working to support your local farm. CSA members find out what that means on an intimate level—the backwards cooking, the adventure, the divine morsels, the dozens of different recipes for fennel and cabbage. Members show up each week with enthusiasm for whatever might come from the farm, waiting in line so that I can share the food with each of them. It was an absolute pleasure to farm for the CSA and I’m afraid I’ll go into quite the decline when I don’t get to see them all regularly.
As the season winds down we kick into a different gear for all that we have planned for the winter. This week we are planting and mulching next year’s garlic, finishing a communal kitchen structure in the garden, the farm stand for u-pick gleaning, and building next year’s compost piles. Next week we are hosting the Sisters High School Interdisciplinary Environmental Education class who has taken on the project of refurbishing our old root cellar. We will be cleaning out the last thirty years of accumulated hay, pouring a new foundation, replacing posts, patching insulation, galvanizing the roof, and designing storage for potatoes, beets, carrots, parsnips, turnips, rutabagas, garlic, onions, shallots, and cabbage. The students will be approaching the school administration with a proposal to use local produce in the cafeteria. This project will also help us to provide more staples to CSA members with the ability to store winter crops for a future winter CSA option. We will also be building a room in the root cellar for milling grains. I hope to offer fresh ground flour next year with sourdough starters and recipes so that you can easily bake your own artesian loaves each week.
We have had a wonderful experience raising pigs this year. Our nine pigs have eaten loads and loads of garden waste, our organic wheat and peas and some feed corn that I traded with another organic farmer in John Day. We are hoping to integrate more protein production into the farm in the coming years, because the dynamic of animals in an organic system seems incredibly important, for nutrients, tillage, beneficial use of vegetable byproducts, etc… Plus, providing a more balanced diet for the families who are committed to knowing their farmer.
As I take this old farm as my own, I am striving to grow a complete diet for my family, friends, and community. The symbiosis of a diverse organic system is my dream. I intend to take the Rainshadow CSA to a new level next year. On top of the weekly vegetable boxes, members will be able to add regular meat boxes that include our organic beef and chicken. We will also offer whole and half pigs again as well as Thanksgiving turkeys. I intend to have a farm-fresh egg option and a grain option that includes whole grains and fresh flour. I am including a survey to collect your ideas and desires for a more diverse diet from Rainshadow Organics that I hope you will send back, because your feedback is so valuable to me.
I want to tell you what an important role you play in providing local food to the community. Many people talk about eating locally, but you all really eat locally! That means every week, all the stuff that you see over and over and all the stuff you’ve never seen before, and trying recipes and sharing recipes. YOU make it possible for me to farm. Your commitment allows me to operate a small family farm that is incredibly diverse and diversifying more each day. Your commitment also allows me to have extra that I work hard at getting into the greater community through our hospitals and schools, because fresh, organic food should be available to people, especially ones who are learning or sick. Your commitment allows me to work all winter long on projects to make next year better. Your feedback helps me to buy new varieties and make next year more fun with more diverse abundance. I start planting in February, which feels right around the corner and having your commitment helps me to plant what we need for the coming year.
I want you to please consider signing up for the 2012 CSA before the New Year. I would like to extend an offer of $30 off both the large and small shares if you sign up before then. I am also happy to take payments, WIC, and Farm Direct Coupons. Also, please return your survey. Let me know if you are interested in signing up for pork, which we will purchase in March so they are ready by September. We will also be building our infrastructure for integrating beef and chicken into our system this winter and need to know the demand. And thank you so much for spreading the good word about Rainshadow Organics to other friends and families!
Again, Thank you so much for your commitment!
Much love and all the very best for a wonderful winter season!!!
Your Farmer, sarahlee.
Sunday, September 25, 2011
I can sure feel a change in the weather this weekend. Fall seems to be blowing in over our mountains. We’ve had a nice long blast of warm weather and everything is gravy from here on out as far as I can tell. Our tomatoes are ripening slower, winter squash is hardening off and the lettuce and kale are loving this. I am hoping the season will continue on through the third week of October. Another month!! We aren’t planting anything new any more and as beds finish, they are getting planted with a winter pea cover crop to fix nitrogen and provide biomass to till in the spring.
This week we are working with Sisters High Schoolers to clean out our hundred year old potato cellar so that we can refurbish it this winter to receive next fall’s harvest. I am so excited about this project and what it means to the food I will be able to provide to you all!
Wheat Berries With Winter Squash and Chickpeas
3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 teaspoon ground allspice
1/4 to 1/2 teaspoon cayenne (to taste)
1 cup wheat berries
2 tablespoons tomato paste diluted in 1 cup water
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill or mint
1 pound winter squash, peeled, seeded and cut in large dice
1 can chickpeas, drained
1. Heat the oil in a large heavy soup pot. Add the onion. Cook, stirring, until tender. Stir in the garlic, ground allspice and cayenne. Stir together for about one minute, then add the wheat berries, tomato paste and 4 cups of water. Bring to a boil, and add salt to taste. Reduce the heat, cover and simmer 30 minutes. Add 2 tablespoons each of the parsley and dill or mint, and stir in the winter squash and chickpeas. Bring back to a boil, reduce the heat and simmer for another 45 minutes until the beans and wheat berries are tender and the squash is beginning to fall apart.
Monday, September 19, 2011
Feels like Fall, but no frost this weekend! We might still see some summer squash after all and more ripe tomatoes ;)
I tried to get Rainshadow Organics on Facebook this weekend. Whatever that means. You should “like” it. I will try to post more pictures and little updates there.
Let me know if you are interested in our vermiculture class on Saturday Oct. 1st here at the farm from 10-2!!! You will leave here enlightened :) with your very own worm farm!
· Use a mix of slender carrots, baby turnips, fingerling potatoes, potatoes in general, parsnips, beets, kohlrabi, rutabaga, or celeriac.
· 1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
· 1 whole head garlic, separated into cloves, unpeeled
· 2 or 3 sprigs fresh rosemary, sage, or thyme, Salt, Freshly ground black pepper
Extra-virgin olive oil
Preheat the oven to 400 degrees F.
Peel and trim your veggies as needed and cut into 1” thick pieces. They can be long and skinny or cubed.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes.
You receive a mix of roots each week, especially from here on out and this recipe is a fabulous one for enjoying things you thought you didn’t like :)
I have heard so many of you talking about wonderful recipes that you’ve tried. Please email them to me and I will put them on the Rainshadow Blog to share.
Also, all of the recipes from this year and last year are on the blog so if you lost yours or want to check out some other ones, refer to the blog
Tuesday, September 13, 2011
We’ve had an extra hot week of summer here at the farm and have spent a lot of energy to keep things from burning up in the sun and smoke. At the same time, a lot of our seeds planted for fall have loved the warm soil for germination. We have cilantro and asian greens coming on from seed, in addition to more kohlrabi, kale, broccoli, lettuce, and cabbage that have been transplanted in the last week. We are still going strong and reaping more goodness from the hot house each day.
Please consider joining us for our vermiculture class on October 1st. It will be a great time to visit the farm and learn about the benefits of worms. They are the foundation of our nutrient management here at the farm and can be a wonderfully organic way to deal with your vegetable waste at home. You can use your castings in your own garden, or bring them back to the farm to grow more yummy veggies at Rainshadow ;)
Grilled Romain Recipe from CSA member Ginny Adams
Cut Romaine lettuce lengthwise down the middle. Brush with olive oil and sprinkle with steak seasoning (I use McCormick’s Montreal steak, or use salt and pepper if you prefer). Grill on hot grill for about 3 minutes on each side. You want it to just begin to wilt. Remove from coals and sprinkle with fresh lime juice and freshly grated Parmesan cheese.
My friend, the worm wizard, would like to share his knowledge. We are going to host a vermiculture class on Saturday Oct. 1st here at the farm from 10-2.
For $40 you will get your own worm farm to go under your kitchen sink and eat your food scraps. We can take 10-12 participants.
Well, just like clockwork, we froze on the 1st of September. My helpers and I scrambled around to get our garlic off of the field and as much row cover onto the field as possible. We saved some beans and some zucchinis, but many of our tender plants got the cold breath of death. Luckily, almost all of our peppers, tomatoes, and eggplants are in my hothouse that you can see in this painting. We are keeping it closed at night and hoping for ripe fruits.
We finally harvested our field peas on Monday and will be planting our winter cover crop and building our garlic beds in the next couple of weeks. We also transplanted all of our fall cabbage, kohlrabi, broccoli, and kale as many of our rows of beans came out in the freeze. It’s a time of transition here at the farm!
· 4 cups chopped cabbage
· 1 medium fennel bulb, trimmed, chopped
· 1/2 cup chopped fresh Italian parsley
· 3 tablespoons drained capers
· 3 tablespoons fresh lemon juice
· 2 tablespoons extra-virgin olive oil
· 2 garlic cloves, minced
Combine cabbage, fennel, parsley, and capers in large bowl; toss to blend. Mix in lemon juice, oil, and garlic. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
Wonderful as a side dish with grilled sea bass, halibut, or marinated, skewered shrimp
We finally have a small surplus of farm-fresh eggs that will continue for the rest of the season. Many of you have asked for eggs and now is your chance! I am selling them for $5 a dozen and can bring them to your CSA drop. Just let me know a day in advance via email.
Also, remember to get your beef the same way. We are still selling 10lb and 20lb mixed boxes!
Monday, August 29, 2011
We had a fantastic event on Sunday at the farm with a turnout of over 175 people. 100% of the food was from right here on the farm and everyone enjoyed walking through the garden after a little rain and hail. I loved sharing the farm and am happy to relax this week, at least socially. The farm continues to grow with no rest for the weary as they say. Last year our first frost was on August 22nd and we have made it to September! The beans and zucchinis keep coming among other things. We are getting more and more ripe goodies out of the hot house and I’ll be spreading that love as long as it lasts :) At this point we have a couple thousand starts in the greenhouse of lettuce, broccoli, and cabbage that will get set out in the next couple weeks and then as beds become empty they will start to get their fall cover crop planted, probably winter peas. Even as summer seems to dwindle, we have at least six more weeks of veggies to look forward to!
· 15 ounces fava beans
· 1 1/2 tablespoons olive oil
· 1 large onion, chopped
· 1 large tomato, diced
· 1 teaspoon ground cumin
· 1/4 cup chopped fresh parsley
· 1/4 cup fresh lemon juice
1. Pour the beans into a pot and bring to a boil.
2. Blend the cooked beans
3. Add onion, tomato, olive oil, cumin, parsley, lemon juice, salt, pepper, and red pepper.
4. Bring the mixture back to a boil, then reduce the heat to medium.
5. Let the mixture cook 5 minutes.
6. Serve warm with grilled pita.
Monday, August 22, 2011
If you haven’t already, be sure to get your tickets for The Rainshadow Effect on August 28!
Come join the Upper Deschutes Watershed Council and Rainshadow Organics for a lovely evening of delicious food (all meat and veggies from the farm), local beer and wine, and the excellent local sounds of Bend-based Franchot Tone!!
We'll kick off at 4pm with beverages, starters, and a farm tour. Then we'll have music and a fabulous dinner. The party will go on around the campfire so bring your personal instruments!
The proceeds of this event will fund Place-based Watershed Education.
Tickets can be purchased online at www.RestoreTheDeschutes.org for $20. You can also email me by Wednesday and pay at the door. And please spread the word! This is the very best time of year to visit the farm and for a wonderful cause.
We are looking forward to seeing you on the 28th
· 3 medium fennel bulbs, trimmed and quartered
· 4 tablespoons (1/2 stick) unsalted butter,
· Salt and Freshly ground black pepper
· 1 large onion and 3 cloves garlic
· 8 small plum tomatoes diced or one can tomatoes if I can’t find enough in the greenhouse
· 1/2 cup freshly shredded Parmigiano-Reggiano cheese and 1/2 cup crumbs
First prepare the fennel by discarding any coarse outer leaves and the root base and slice the bulbs very thinly. Heat the oil in a large pan and gently fry the chopped onion and garlic. Add the slices of fennel and cook these for a few more minutes. Add the tomatoes to the fennel and onion mixture and season well. Cover the pan and simmer for about 10 minutes, then transfer the vegetables to a lightly greased dish. Mix the cheese and breadcrumbs together and sprinkle over the top, then bake the casserole for 15 - 20 minutes until the top is nice and crisp.
Dry your Herbs
I try to include herbs each week from mint and parsley to basil, oregano, cilantro, sage, etc…
If you don’t use them fresh and you are wondering what to do, just hang them in your kitchen or dry them in a slightly warm oven, then crush them and save them for winter. Mint is great for tea!
The farm is in full force. Finally. Everything is big and fabulous and sort of astonishing. We are somewhat ahead of the weeds and finishing our final plantings. A wave of starts is coming out of the greenhouse this week including fall kale, cabbage, lettuce, and broccoli. Our last seed starts will get planted this week and get transplanted at the end of the month. Our four season greenhouse has been cycling since February. As things come out now we will be planting fall cover crops like peas and vetch to add nutrients to our soil over winter. Our summer peas are dry and soon to be combined for seed. We have had a full worker exchange as our lovely helpers are all headed back to school. We have a couple new people that you might meet at veggie drops. Otherwise I am trying to stay ahead of beans and zucchinis. Please consider coming on the 28th for our Dinner. I would be so delighted to show you around your farm.
Pork and Beef
We still have a couple little pink pigs for sale. They are devouring organic veggies at the farm and getting fat!
We also have our grass fed beef for sale by the mixed box of 10 or 20lbs. It is priced cheaper than grocery hamburger and you get a mixed box of roasts, steaks, etc. I can deliver this each week with one day’s notice.
Remember to buy your tickets for the Rainshadow Effect at the CSA drop for $20
· 1 tsp olive oil
· 3 carrots, shredded or chopped fine
· 1 fennel bulb, trimmed and diced
· 1/2 tsp ground coriander (fresh chopped cilantro also works)
· 1/4 tsp fennel seeds
· 1/3 cup heavy cream
Heat olive oil in skillet over medium heat. Stir in carrots and fennel and season with coriander and fennel seeds. Cook until lightly browned. Mix in the heavy cream and reduce heat to low. Simmer about 5 minutes until the cream has been absorbed into the carrots and fennel. Serve hot.
Your farmer is back from the mighty Colorado River! I soaked up a ton of powerful medicine in the canyon and am glad to be back on the farm. I am absolutely astonished at how your veggies have grown! I feel like this spring was so terribly slow, but finally we have a garden FULL of food. It is the jungle I have been waiting for. Now, we just have to keep up with the veggies in our brief window of diverse abundance. Last year our first frost was August 21st. Lets hope for an Indian summer this year so we can enjoy our hot crops for all the weeks they want to give. Speaking of which, get ready for the days of beans and zucchinis! Keep in mind that they can be thrown into anything, soup, stir fry, casserole, crock pot, etc… but they can also be blanched and frozen for winter. This is a very easy process and lets you enjoy the bounty of our area even while the snow falls.
· 1 tablespoon olive oil
· 3 slices bacon
· 1 large onion, chopped
· 2 cloves garlic, minced
· 1 teaspoon salt
· 1 teaspoon pepper
· 3 cups chicken broth
· 1 pinch red pepper flakes
· 1 pound collard greens cut into 2” pieces
1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
Sunday, July 10, 2011
I want to thank you all for your commitment to local food; for trying your greens many different ways, for trying new veggies, and for cooking backwards. I appreciate so much your willingness to receive a vegetable you’ve never seen and to find a new recipe just for it. I believe this is a celebration and respect for the hardy veggies that persevere in Central Oregon. My mom says that eating seasonally is to find many ways to eat the same thing. When their time has passed, you are both happy and sad to see them go until next year.
I’d like to invite you to join me at: Meet Your Farmer Dinner this Friday, July 15th at Common Table, 150 Oregon St, Downtown Bend
Dinner begins at 6pm, My presentation starts at 7pm. They’ll be cookin’ up our veggies and I’ll have pictures of the farm.
Check out Jen’s Garden Farm to Table event
Pono Farms and Rainshadow Organics
Location on Pine Meadow Ranch, cost $75 per person.
For more info:
Raven’s Simple Kale Recipe:
Just make a dressing in a large bowl, I use olive oil, bregg's amino's, brewer's yeast, and a few herbs such as cayenne, cumin, turmeric, curry, lemon pepper, whatever--to the mix. Then I mix it in the bowl. Wash the kale, strip off the stalks, and then massage the kale for ten minutes in the dressing. It can be eaten fresh, or dehydrated.
Keep in mind that you can eat all of your greens… radish, cabbage, broccoli, kale, swiss chard, kohlrabi…. They can all be sautéed, thrown in soup, quiche, stirfry, burritos, etc… hide them from yourself if you have to, but know that they are the most nutritious vegetables you can get. There’s nothing like dark leafy greens and I take this opportunity to force feed them all summer long, knowing in my heart that I am helping your health a tiny little bit :)
Happy 4th of July! Things are finally heating up at the farm and starting to grow. Some might find it too hot (the vegetables I mean) and start to bolt, but I’m working hard to stay on top of them all. I adjust our automated drip system to put down more water, I fertilize with a compost tea, and hope that nothing gets away. Its amazing how a broccoli head can go from the size of a quarter to the size of a saucer and starting to flower…. Over night.
Now that the rains have passed (most likely) we are finally getting ahead of the weeds. It’s a lovely time in the garden and you are all welcome to come for a picnic or a rest in the hammock.
I hope you are all enjoying your veggies. They are jam-packed with nutrients and picked fresh each day for you. I know we have had a slow start to the season, but this is Central Oregon after all and the bounty is on its way. Thank you for your patience and support.
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn't get squishy).
WVO stands for Waste Vegetable Oil, which is used fryer oil. Your veggies are delivered by a truck that runs on recycled vegetable oil. I am always looking for WVO and if anyone knows of a restaurant that might be interested in letting me have theirs, please let me know :)
Friday, July 1, 2011
Thanks to all of you who joined us at the farm this weekend. We had a wonderful event with great food, music, bee information, and strolls around the farm. Now that you know where we are, you can feel free to come out and enjoy the hammock or have a picnic under the tree.
It really warms my heart to see people becoming a part of our food community. There is nothing like a potluck to meet new people and cherish the tiny slice of food security that we provide. It is a rare thing to know your farmer, to have confidence in your food, and even the ability to make requests. Speaking of which, its not too late to put in your two bits for veggie varieties. I’d be happy to plant seed that you may have or buy requests. We’ll be planting through July for our late season harvests.
Again, thank you and enjoy!
1 1/2 pounds spinach, baby bok choy, tat soi, swiss chard, kale, or combination of other asian greens.
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon toasted sesame seeds, plus more for
Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.
Steve Harris opens our bee hives at the farm during our event last weekend. In honor of bees I am including a recipe with honey :P
We are raising organic pork this year. They are fed the clippings from our gardens as well as the organic wheat that we raised last year. They live out here in “Hog Heaven” and will be ready sometime in October. Just want to give a heads up if you’d like to buy a whole or half pig. We have a limited amount.
Saturday, June 18, 2011
It was so nice to meet you all last week. I hope you all enjoyed your greens and tried your new recipe. As we ease into summer we are seeing rows of baby beans, summer squash, and broccoli. I have been transitioning the greenhouses from lettuce, asian greens, and kale to tomatoes, eggplants, peppers, and winter squash. The rain makes everything happy including the weeds, but we seem to be staying just ahead of them and the farm is looking lovely.
I want to tell you that there is a hefty amount of nutrients in the food you pick up in your weekly share. The veggies carry maximum vitamins, picked ripe with hardly any lost in transit. As an organic farmer I incorporate an incredible amount of calcium and potassium that the vegetables use to grow and then deliver to you. Each one is powerful and full of love.
One deep nine-inch pastry shell.1 packet of frozen spinach, chopped.2 medium eggs.½ stick of butter.1 cup of milk.1 cup of Swiss cheese, grated.½ cup of onions, chopped.½ cup of celery, chopped.½ cup of cottage cheese.1 teaspoon of salt.½ teaspoon of pepper.¼ teaspoon of nutmeg.
Cook spinach in salted water and drain. Sautee the onion and celery in butter until the onion is soft. Spread cottage cheese over the bottom of the pastry shell. Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese. Sprinkle swiss cheese over top. Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.
Bake at 350 for 45 minutes.
Monday, June 13, 2011
Welcome to the Rainshadow Organics CSA program! We are so happy to have you as part of our farm family. We’ve been planting since February and though our first boxes are mostly green, you will see a full gamut of veggies over the next 5 months. Many things that you find in your box will be a surprise to you and I am excited for your adventure. I will include weekly recipes in the newsletter and you can find more recipes from last year on our blog. I want to encourage your active participation at the farm. Whether that is visiting throughout the summer, requesting varieties, or sharing recipes. You are now a part of a food community that cares about good food, clean food, food that does not come from another continent, but is in fact picked the day it is delivered to your town. As your farmer, I am happy to answer any questions you may have about our varieties, methods, etc.
Savory Kale, Cannellini Bean and Potato Soup
Cook one diced onion in 2 T of olive oil until softened. Stir in 3/4 cup diced carrots and 4 cloves minced garlic and cook 5 minutes. Pour in 3 cups chicken broth, 2 cups water, 1 cup white wine, 3 potatoes (halved and sliced), 1/2 tsp rosemary, 1 tsp chopped fresh sage, 1/2 tsp thyme. Bring to boil over high heat then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes. Add one 16 ounce can of cannellini (or your favorite) beans, 2 cups chopped kale leaves, 1/4 tsp red pepper flakes and salt to taste. Simmer, covered for 30 minutes.
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Kale is also great layered into your favorite scalloped potato recipe. If you have given up dairy, substitute lite coconut milk for the best scalloped potatoes ever!
Tuesday, April 12, 2011
Thursday, April 7, 2011
Sunday, January 2, 2011
Bok Choi Stir Fry Recipe
1 1/2 pounds bok choy or baby bok choy1 1/2 tablespoons canola, vegetable or peanut oil1-2 cloves garlic, finely minced1 teaspoon grated fresh ginger3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)salt to taste1/2 teaspoon sesame oil
1. Chop up the bok choy
2. Finely mince garlic and grate fresh ginger. Grating the ginger helps break up the tough fibers!
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Yummy!
Country Delight Rhubarb Desert
2 cups rhubarb
1 cup flour
1/2 cup butter
1/3 cup confectioner’s sugar
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
Blend flour and butter. Add confectioner’s sugar. Press into 9” square pan. Bake at 350 for 15 minutes.
Beat eggs, add 1 1/4 cup sugar very gradually. Beat until light and fluffy (5 minutes on high). Add flour, baking powder, vanilla and salt. Fold in rhubarb. Pour over crusts. Bake at 350 for 40 minutes until light brown.
Serve just the way it comes from the oven or with strawberries and whipped cream.
Wednesday, September 22, 2010
From the farm to the kitchen, 28 year old farmer Sarahlee Lawrence is growing about 100 varieties of vegetables at her farm Rainshadow Organics. "This is my first year growing, and first year on this ground here and it's definitley very abundant, it's very exciting," said Lawrence.
For the past three months she's been supplying her produce to St. Charles in Redmond, now she's about to expand to St. Charles in Bend as well. "I'm excited to help people that are ailing and I think that food is so important," said Lawrence.
The hospital gets a load every week. "Whatever's fresh that's coming off of her farm is what we serve for lunch," said Benjamin Brown, Food Service Supervisor at St. Charles Redmond.
On the menu Wednesday, an organic buttercup squash and purple peruvian potato medly and mixed greens with steamed carrots all from rainshadow organics 16 miles away in terrebonne. " you know it's like chef's dream come true to be able to deal with vegetables that are that fresh," said Brown.
It's a dream come true for Lawrence as well. She plans to start expanding her two acres to 25 and start harvesting more vegetables by next year.