notes from the farmer
FARM September 24 - September 26
Nulla facilisi:
CSA
Pellentesque eu aliquet vel. Vitae vehicula lobo rtis. Ultricies mole stie libero dignissim id mauris, mus nec tempus lorem.
NOTES FROM THE FARMER “You’ll never plow a field by turning it over in your mind” - Irish Proverb Greens are really starting to come in strong now. This week you’ll see Portuguese Cabbage, also known as Couve Tronchudo, is a loose-leaved cabbage, much like a collard green. This traditional, open pollinated form of cabbage is much appreciated in the Iberian Peninsula both for its broad leaves which are harvested like kale as well as for the loose ball of a head which it will eventually form. This is a new crop for the farm and has grown very well. It’s now faced in the kitchen and we will see how it holds in flavor and popularity. Tomatoes are on a rapid decline and with the rain we may really see a decline there after. The first field of tomatoes is over and in the process of renovation for fall cover crops. The quality and quantity of tomatoes at this point in the season is all weather related. Our green beans will mostly likely go downhill if the rain continues to be heavy. We hope to start digging our sweet potatoes next week and see them in the shares in about two
[1]
weeks. This is a long, tedious and back breaking process. Enjoy the last of the tops as we literally dig in to the tubers! Field preparations for next years crops are earlier and in better shape than ever. As the farmer I can’t express how happy this makes me. Getting cover crops in earlier than later is key for next seasons production. Advanced planning is not good but essential in providing organic produce with the nutrients, fertility, and soil health needed to produce high quality crops. Cauliflower is just starting to head up, and the intervals are sporadic in harvest. I am growing several varieties which come in different colors. One is called cheddar flower and is orange, romanesco, the standard white, and a green variety called Vita-verde. If you’ve been with us in the past we have had the purple heads, those really don’t come in strong until late November so I didn’t grow them this year. All of which should be treated, used, eaten, & cooked like regular cauliflower.
The Harvest Chard Butternut Squash Lettuce Portuguese Cabbage Pac choi Tatsoi Sweet Potato Leaves Beans Cauliflower Eggplant Peppers Green Cabbage
CALDO VERDE Portuguese Cabbage Soup -BBC Food
Preparation method Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
Ingredients 2 fat onions finely chopped 4 cloves garlic crushed 2¼ fl oz olive oil 1 chorizo sausage 6 large potatoes 2 pints good vegetable or chicken stock salt and freshly ground black pepper to taste 2 bay leaves large bunch of Portuguese cabbage smoked paprika and olive oil for dressing
Here is a tip taken from a Washington Post article on how to cut and cook your portuguese cabbage for caldo verde. The most important thing is the cabbage, cut into ribbons as thin as the finest grass. (The easiest way is to roll several leaves into a tight cylinder and slice it across carefully with a sharp knife.) These ribbons are stirred in just at the last minute, for two or three minutes of heat. The quick scalding brings out the leaves' brilliant green color. Much of the character of the soup depends on choosing not our customary cabbage, but a Portuguese type called couve tronchuda. Its other names include sea-kale cabbage, Gallician cabbage and braganza.
[2]
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, very finely chop the cabbage When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Simmer for a few minutes. The soup will go the color of jade. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. “Laughter is brightest, where food is best.” Irish Proverb
Nulla facilisi:
CSA
Pellentesque eu aliquet vel. Vitae vehicula lobo rtis. Ultricies mole stie libero dignissim id mauris, mus nec tempus lorem.
NOTES FROM THE FARMER “You’ll never plow a field by turning it over in your mind” - Irish Proverb Greens are really starting to come in strong now. This week you’ll see Portuguese Cabbage, also known as Couve Tronchudo, is a loose-leaved cabbage, much like a collard green. This traditional, open pollinated form of cabbage is much appreciated in the Iberian Peninsula both for its broad leaves which are harvested like kale as well as for the loose ball of a head which it will eventually form. This is a new crop for the farm and has grown very well. It’s now faced in the kitchen and we will see how it holds in flavor and popularity. Tomatoes are on a rapid decline and with the rain we may really see a decline there after. The first field of tomatoes is over and in the process of renovation for fall cover crops. The quality and quantity of tomatoes at this point in the season is all weather related. Our green beans will mostly likely go downhill if the rain continues to be heavy. We hope to start digging our sweet potatoes next week and see them in the shares in about two
[1]
weeks. This is a long, tedious and back breaking process. Enjoy the last of the tops as we literally dig in to the tubers! Field preparations for next years crops are earlier and in better shape than ever. As the farmer I can’t express how happy this makes me. Getting cover crops in earlier than later is key for next seasons production. Advanced planning is not good but essential in providing organic produce with the nutrients, fertility, and soil health needed to produce high quality crops. Cauliflower is just starting to head up, and the intervals are sporadic in harvest. I am growing several varieties which come in different colors. One is called cheddar flower and is orange, romanesco, the standard white, and a green variety called Vita-verde. If you’ve been with us in the past we have had the purple heads, those really don’t come in strong until late November so I didn’t grow them this year. All of which should be treated, used, eaten, & cooked like regular cauliflower.
The Harvest Chard Butternut Squash Lettuce Portuguese Cabbage Pac choi Tatsoi Sweet Potato Leaves Beans Cauliflower Eggplant Peppers Green Cabbage
CALDO VERDE Portuguese Cabbage Soup -BBC Food
Preparation method Gently fry the onions and garlic in the olive oil until softened and translucent. Chop the chorizo into small chunks and add to the pan with the onion. Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
Ingredients 2 fat onions finely chopped 4 cloves garlic crushed 2¼ fl oz olive oil 1 chorizo sausage 6 large potatoes 2 pints good vegetable or chicken stock salt and freshly ground black pepper to taste 2 bay leaves large bunch of Portuguese cabbage smoked paprika and olive oil for dressing
Here is a tip taken from a Washington Post article on how to cut and cook your portuguese cabbage for caldo verde. The most important thing is the cabbage, cut into ribbons as thin as the finest grass. (The easiest way is to roll several leaves into a tight cylinder and slice it across carefully with a sharp knife.) These ribbons are stirred in just at the last minute, for two or three minutes of heat. The quick scalding brings out the leaves' brilliant green color. Much of the character of the soup depends on choosing not our customary cabbage, but a Portuguese type called couve tronchuda. Its other names include sea-kale cabbage, Gallician cabbage and braganza.
[2]
Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft. Meanwhile, very finely chop the cabbage When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth. Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less. Simmer for a few minutes. The soup will go the color of jade. Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread. “Laughter is brightest, where food is best.” Irish Proverb
