roxbury farm
ROXBURY FARM [email protected]
july 15, 2013 - pickup week # 6
www.roxburyfarm.com
Letter from a Farmer Some of you will begin to enjoy the fruits of our labor from the other part of our farm, the animal side. The chicken shares start this week and soon beef and lamb shares will start. The work done to provide you with these shares is less obvious if you visit the farm. You will see 13 people busy harvesting, weeding, planting, seeding, hoeing, and cultivating in the vegetable fields. Most days the animal chores take one or two people and they happen early in the morning, after work, and on weekends. Of course we also continue animal chores in the winter and early spring when the vegetable fields are at rest. Working with animals provides a nice balance with the vegetable production. Animals require calm and deliberate movements while in the veggies we hustle and are going in many directions all at once to get the work done on time. While our pigs, sheep, cows, chickens, and the draft horse require extra work at both ends of our days, I wouldn't want to farm without them. Mike Yund and Michele Maxwell work on the farm full time (Westchester members might spot Shelly on Wednesdays when she delivers the shares and NYC members may get to meet Mike when he delivers the veggies on Thursdays). Three years ago they started their own enterprise on the farm, Yundwell Pastured Poultry, to provide members with the opportunity to purchase pasture-raised meat chickens. They raise a breed called Moyers Red Broilers which are bred to forage and range about on pasture. The traditional meat bird, Cornish Cross, tend to just sit in their food and not do much moving around. Their birds run about freely in the woods this season. The woods provide the birds with needed shade and more insects to forage on. They have a coop for shelter during storms and at night. Nellie, a Maremma guardian dog, protects the chickens from predators. It is a pleasure to see the chickens running around in the woods when we go to care for the cows. Working with animals gives you a different satisfaction than working with vegetables. And I think that is why we all find the animal side of our farm so important. I really enjoy going out and harvesting 36 cases of head lettuce in 45 minutes with two other people. It is good feeling to look back down the bed and see the full boxes. Seeing the cows and their calves grazing on pasture or the sheep and their lambs or the chickens foraging under the trees is also very satisfying. In a partnership with the animals we create a healthy herd or flock. We build relationships with other living creatures. At times, this partnership can (con’t p. 2) bring about challenging situations.
Chickens in the woods.
After the garlic dries for 4-5 weeks, it will be part of your vegetable share.
2 Violet, one of our larger Angus mother cows, went into labor on a cold March evening. It is best to let nature take its course and allow the animal to give birth on her own time, which is more difficult than it sounds. I have to fight the need to help too quickly. We checked on her every couple of hours but still no calf. She didn't want us to get near her so we kept our distance to keep her calm. Usually our cows don't mind us being a few feet away. They recognize we aren't a threat but are the food people. At bedtime, no calf. We decided to wait up for a few more hours. At midnight we bundled up and headed back to the winter pasture. It was a beautiful night, the sky was clear with a full moon and stars. It was cold and the air felt crisp. Jean-Paul found Violet in the pasture but no calf. We watched her for a few minutes and then could see one tiny white hoof in the moonlight coming out of the birth canal. Getting closer we saw that the hoof was in the wrong direction. Usually you see two hooves and then the tip of nose; calves and lambs dive into the world head first. Seeing one hoof isn't good and seeing the bottom of the hoof means the calf is breeched. Then we knew we had to do something but Violet was quite distressed and didn't want us near her. Calmly we herded her into the barn and shut the gate. We waited until she laid down so I could get close for a better look. There was definitely only one hoof. I needed to put my arm inside to feel what was going on. Off came the winter gloves, I rolled up my sleeves, and applied disinfectant on my hand and arm. I grabbed the one hoof and gently traced the leg to find the other one. Violet hurled herself to her feet with my arm inside. Jean-Paul grabbed her tail to keep her from running off. After a few circles around the barn with two humans attached, Violet surrendered to our help and stood still mooing lowly. I could then feel that the back two legs were twisted which was why Violet couldn't give birth on her own. I straightened them out and Jean-Paul grabbed one leg and I grabbed the other. Then we waited for a contraction so we could pull while Violet was pushing. We pulled as hard as we could making slow progress. At this point we were sure the calf was gone and we were concentrating on saving Violet. I have seen dairy farmers attach a chain to a calf's legs and use a come-along ratchet contraption to pull a calf. It seemed cruel at the time but at that moment I wanted one of those things. I pulled as hard as I could and it wasn't really enough. Eventually we got the calf out past her hips and then Violet could do the rest naturally. The calf finally plopped onto the ground, steam rising off of her in the cold. Relief for poor Violet. Then we noticed the calf was moving. The little creature had survived. We wiped the afterbirth off of her nose and cleaned it out of her mouth so she could breath. Violet came over and started
(letter con’t)
COMING NEXT WEEK (OUR BEST GUESS): salad mix, green beans, sweet corn, peppers, eggplant, tomatoes, chard, carrots or beets, basil, cilantro, parsley, summer squash, zucchini, and cucumbers. Fruit: peaches CHICKEN SHARES: Chicken share start this week, look for the coolers and make sure to check off your name on the Chicken Share Sign-In Sheet. There are a few chicken shares left, check out the website and go to Our Products and Chicken Shares. OTHER SHARES: You can still purchase a fruit share, pork, lamb, beef, or winter shares. Contact the farm at [email protected] or 518-758-8558 to purchase an additional share option.
licking her off and lowing quietly to her. The calf shook her head and began to try out her legs. We named the calf Verbena (we like to use plant names and use the first letter of the mother cow's name in the calf's name). I admit I cried a few tears. It was one of the lovely moments that confirms I wouldn't want any other job - a healthy calf born on a clear, cold, full moon night. The difficult birth process wasn't over for Violet. She was still distressed in the morning. Violet would low to Verbena but then kick Verbena away so Verbena couldn't eat. Violet's udder was swollen from not feeding her calf. Back into the barn for Violet and we herded her into the handling chute. We have a squeeze chute that holds the cow's head so we can give them vaccinations or treat wounds if needed. We locked Violet into the headlock. We brought Verbena in from the pasture, she was a bit clumsy on her feet as her back legs continued to tangle up on her. Then we held Verbena up to the udder safely so she wouldn't get kicked. Verbena could finally eat. After a few of these assisted feedings Violet finally calmed down and allowed Verbena to drink on her own. After a few days Verbena's legs quit tangling and she could run with the other calves. After a week you couldn't tell that the cow/calf pair had experienced such a difficult birth and bonding process. (con’t p.3)
3 Now we have 14 mother cows, 6 heifers, 10 steers for this season's beef shares, and 12 calves born this spring (2 cows did not breed back this past year), 40 ewe sheep, 3 rams, and 80 lambs, 2 sows (mother pigs) and 19 feeder pigs, Mike and Shelly already raised 240 chickens and just moved 240 more into the woods pasture. Maria, who works with us in the veggies, grew up in Mexico. She told us that when her father was young the farmers measured their wealth by how many cows they had on their farm. It is a nice idea to measure your wealth by the ability of your farm to produce living creatures and food products. If we go with that measurement, through the CSA relationship, our community is doing rather well producing meat, vegetables, grains, and hay for 1100 families and our livestock. ~Jody
(letter con’t)
MEAT ORDERS: We will deliver all the spring and early summer meat orders next week with your vegetables shares, the week of July 22. Please let us know if you would prefer a different delivery week.
BEEF SHARES: We will deliver the first beef share the week of July 29th with your vegetable share. Please let us know if you will be gone that week and we will deliver your share a different week. THANK YOU: A big thank you to all the members who joined us on Saturday to finish the garlic harvest. It is a big relief to have all the garlic drying in the greenhouse so the crew can concentrate on weeding this week. Our thanks to Julien Bouget, Sandra Penny, Justin Minder, Tina Zoellinger-Weeber, Palma Catravas, Amy and Benjamin Chaput, from the Albany area; Alan & Laura Peterman from Mt. Kisco; Daniel & Lindsey Bunker from the Columbia University site; Daniel Chapman from the Pleasantville site; and Alf Hyde, a graduate student from Hudson.
Nellie keeps the chickens safe.
KINDERHOOK DUTCH FARMING HERITAGE TRAIL WEEKEND: The Kinderhook Dutch Farming Heritage Trail circles the North Farm of Roxbury Farm. Saturday and Sunday the 20th and 21st of July join the National Park Service, Friends of Kinderhook Trails, Roxbury Farm, Friends of Lindenwald and the Columbia County Historical Society to celebrate the trail developed last year connecting Lindenwald and Luykas Van Alen House. Over the two days a number of activities are planned to introduce a wide variety of users to the Kinderhook Dutch Farming Heritage Trail. Saturday there will be a 4 mile trail run. For more information visit http://jimtansey.info/cf/press.cfm.
4
Fresh Green Beans, One Way 1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/
Marinated Summer Vegetables 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2-inch thick 3 red, orange, green or yellow bell peppers, cut into 1 inch strips 4 tablespoons extra-virgin olive oil, divided Kosher salt, freshly ground pepper 2 garlic cloves 2 tablespoons Sherry or red wine vinegar 4 sprigs oregano Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoon oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up. Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15–20 minutes. Let cool slightly; remove skins from peppers. Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour. http://www.bonappetit.com/recipes/2013/06/marinated-summer-vegetables#ixzz2Z1dTyeN9
5
Risotto with Green Beans and Bell Peppers 1⁄2 lb. green beans, trimmed 1 beef bouillon cube 3 tbsp. butter 1 tbsp. vegetable oil 1 small yellow onion, peeled and finely chopped 1 bell pepper, cored, seeded, and diced into 1⁄2" pieces 1 2⁄3 cups carnaroli or other Italian risotto rice 2⁄3 cup freshly grated parmigiano-reggiano Salt and freshly ground black pepper Cook beans in a medium pot of boiling salted water for 2 minutes, then drain. Cut cooled beans into 1⁄2" pieces, then set aside. Meanwhile, bring 6 cups of water to a boil in a medium pot over high heat. Reduce heat to low, add bouillon cube, and stir until dissolved. Keep broth warm over low heat. Heat 1 1⁄2 tbsp. of the butter, the oil, and the onions in a medium-size heavy pot over medium-high heat. Cook, stirring often with a wooden spoon, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high, and cook for about 1⁄2 minute, stirring constantly. Add reserved green beans and cook, stirring often, for 3–4 minutes. Add rice to the beans and peppers, stirring to coat with the oil and butter and to combine it with the vegetables. Add 3⁄4 cup of the simmering broth at a time, stirring the rice constantly; wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth (you may have some broth left over) until rice is tender but firm to the bite, about 15 minutes. Remove pot from heat and vigorously stir in remaining 1 1⁄2 tbsp. butter and the parmigianoreggiano, then season liberally with salt and pepper. Transfer to a warm platter and serve at once. http://www.saveur.com/article/Recipes/Risotto-with-Green-Beans-and-Yellow-Bell-Pepper
Swiss Chard and Rice Gratin 1 pound Swiss chard, washed and stemmed 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 large garlic cloves, minced 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme 1 teaspoon chopped fresh rosemary 3 large eggs 1/2 cup (2 ounces) grated gruyère cheese 1 cup cooked basmati brown rice 1. Bring a large pot of water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine. 2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil. 3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard. Stir together for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat. 4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil. 5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold. http://www.nytimes.com/2010/06/03/health/nutrition/03recipehealth.html?ref=chard
july 15, 2013 - pickup week # 6
www.roxburyfarm.com
Letter from a Farmer Some of you will begin to enjoy the fruits of our labor from the other part of our farm, the animal side. The chicken shares start this week and soon beef and lamb shares will start. The work done to provide you with these shares is less obvious if you visit the farm. You will see 13 people busy harvesting, weeding, planting, seeding, hoeing, and cultivating in the vegetable fields. Most days the animal chores take one or two people and they happen early in the morning, after work, and on weekends. Of course we also continue animal chores in the winter and early spring when the vegetable fields are at rest. Working with animals provides a nice balance with the vegetable production. Animals require calm and deliberate movements while in the veggies we hustle and are going in many directions all at once to get the work done on time. While our pigs, sheep, cows, chickens, and the draft horse require extra work at both ends of our days, I wouldn't want to farm without them. Mike Yund and Michele Maxwell work on the farm full time (Westchester members might spot Shelly on Wednesdays when she delivers the shares and NYC members may get to meet Mike when he delivers the veggies on Thursdays). Three years ago they started their own enterprise on the farm, Yundwell Pastured Poultry, to provide members with the opportunity to purchase pasture-raised meat chickens. They raise a breed called Moyers Red Broilers which are bred to forage and range about on pasture. The traditional meat bird, Cornish Cross, tend to just sit in their food and not do much moving around. Their birds run about freely in the woods this season. The woods provide the birds with needed shade and more insects to forage on. They have a coop for shelter during storms and at night. Nellie, a Maremma guardian dog, protects the chickens from predators. It is a pleasure to see the chickens running around in the woods when we go to care for the cows. Working with animals gives you a different satisfaction than working with vegetables. And I think that is why we all find the animal side of our farm so important. I really enjoy going out and harvesting 36 cases of head lettuce in 45 minutes with two other people. It is good feeling to look back down the bed and see the full boxes. Seeing the cows and their calves grazing on pasture or the sheep and their lambs or the chickens foraging under the trees is also very satisfying. In a partnership with the animals we create a healthy herd or flock. We build relationships with other living creatures. At times, this partnership can (con’t p. 2) bring about challenging situations.
Chickens in the woods.
After the garlic dries for 4-5 weeks, it will be part of your vegetable share.
2 Violet, one of our larger Angus mother cows, went into labor on a cold March evening. It is best to let nature take its course and allow the animal to give birth on her own time, which is more difficult than it sounds. I have to fight the need to help too quickly. We checked on her every couple of hours but still no calf. She didn't want us to get near her so we kept our distance to keep her calm. Usually our cows don't mind us being a few feet away. They recognize we aren't a threat but are the food people. At bedtime, no calf. We decided to wait up for a few more hours. At midnight we bundled up and headed back to the winter pasture. It was a beautiful night, the sky was clear with a full moon and stars. It was cold and the air felt crisp. Jean-Paul found Violet in the pasture but no calf. We watched her for a few minutes and then could see one tiny white hoof in the moonlight coming out of the birth canal. Getting closer we saw that the hoof was in the wrong direction. Usually you see two hooves and then the tip of nose; calves and lambs dive into the world head first. Seeing one hoof isn't good and seeing the bottom of the hoof means the calf is breeched. Then we knew we had to do something but Violet was quite distressed and didn't want us near her. Calmly we herded her into the barn and shut the gate. We waited until she laid down so I could get close for a better look. There was definitely only one hoof. I needed to put my arm inside to feel what was going on. Off came the winter gloves, I rolled up my sleeves, and applied disinfectant on my hand and arm. I grabbed the one hoof and gently traced the leg to find the other one. Violet hurled herself to her feet with my arm inside. Jean-Paul grabbed her tail to keep her from running off. After a few circles around the barn with two humans attached, Violet surrendered to our help and stood still mooing lowly. I could then feel that the back two legs were twisted which was why Violet couldn't give birth on her own. I straightened them out and Jean-Paul grabbed one leg and I grabbed the other. Then we waited for a contraction so we could pull while Violet was pushing. We pulled as hard as we could making slow progress. At this point we were sure the calf was gone and we were concentrating on saving Violet. I have seen dairy farmers attach a chain to a calf's legs and use a come-along ratchet contraption to pull a calf. It seemed cruel at the time but at that moment I wanted one of those things. I pulled as hard as I could and it wasn't really enough. Eventually we got the calf out past her hips and then Violet could do the rest naturally. The calf finally plopped onto the ground, steam rising off of her in the cold. Relief for poor Violet. Then we noticed the calf was moving. The little creature had survived. We wiped the afterbirth off of her nose and cleaned it out of her mouth so she could breath. Violet came over and started
(letter con’t)
COMING NEXT WEEK (OUR BEST GUESS): salad mix, green beans, sweet corn, peppers, eggplant, tomatoes, chard, carrots or beets, basil, cilantro, parsley, summer squash, zucchini, and cucumbers. Fruit: peaches CHICKEN SHARES: Chicken share start this week, look for the coolers and make sure to check off your name on the Chicken Share Sign-In Sheet. There are a few chicken shares left, check out the website and go to Our Products and Chicken Shares. OTHER SHARES: You can still purchase a fruit share, pork, lamb, beef, or winter shares. Contact the farm at [email protected] or 518-758-8558 to purchase an additional share option.
licking her off and lowing quietly to her. The calf shook her head and began to try out her legs. We named the calf Verbena (we like to use plant names and use the first letter of the mother cow's name in the calf's name). I admit I cried a few tears. It was one of the lovely moments that confirms I wouldn't want any other job - a healthy calf born on a clear, cold, full moon night. The difficult birth process wasn't over for Violet. She was still distressed in the morning. Violet would low to Verbena but then kick Verbena away so Verbena couldn't eat. Violet's udder was swollen from not feeding her calf. Back into the barn for Violet and we herded her into the handling chute. We have a squeeze chute that holds the cow's head so we can give them vaccinations or treat wounds if needed. We locked Violet into the headlock. We brought Verbena in from the pasture, she was a bit clumsy on her feet as her back legs continued to tangle up on her. Then we held Verbena up to the udder safely so she wouldn't get kicked. Verbena could finally eat. After a few of these assisted feedings Violet finally calmed down and allowed Verbena to drink on her own. After a few days Verbena's legs quit tangling and she could run with the other calves. After a week you couldn't tell that the cow/calf pair had experienced such a difficult birth and bonding process. (con’t p.3)
3 Now we have 14 mother cows, 6 heifers, 10 steers for this season's beef shares, and 12 calves born this spring (2 cows did not breed back this past year), 40 ewe sheep, 3 rams, and 80 lambs, 2 sows (mother pigs) and 19 feeder pigs, Mike and Shelly already raised 240 chickens and just moved 240 more into the woods pasture. Maria, who works with us in the veggies, grew up in Mexico. She told us that when her father was young the farmers measured their wealth by how many cows they had on their farm. It is a nice idea to measure your wealth by the ability of your farm to produce living creatures and food products. If we go with that measurement, through the CSA relationship, our community is doing rather well producing meat, vegetables, grains, and hay for 1100 families and our livestock. ~Jody
(letter con’t)
MEAT ORDERS: We will deliver all the spring and early summer meat orders next week with your vegetables shares, the week of July 22. Please let us know if you would prefer a different delivery week.
BEEF SHARES: We will deliver the first beef share the week of July 29th with your vegetable share. Please let us know if you will be gone that week and we will deliver your share a different week. THANK YOU: A big thank you to all the members who joined us on Saturday to finish the garlic harvest. It is a big relief to have all the garlic drying in the greenhouse so the crew can concentrate on weeding this week. Our thanks to Julien Bouget, Sandra Penny, Justin Minder, Tina Zoellinger-Weeber, Palma Catravas, Amy and Benjamin Chaput, from the Albany area; Alan & Laura Peterman from Mt. Kisco; Daniel & Lindsey Bunker from the Columbia University site; Daniel Chapman from the Pleasantville site; and Alf Hyde, a graduate student from Hudson.
Nellie keeps the chickens safe.
KINDERHOOK DUTCH FARMING HERITAGE TRAIL WEEKEND: The Kinderhook Dutch Farming Heritage Trail circles the North Farm of Roxbury Farm. Saturday and Sunday the 20th and 21st of July join the National Park Service, Friends of Kinderhook Trails, Roxbury Farm, Friends of Lindenwald and the Columbia County Historical Society to celebrate the trail developed last year connecting Lindenwald and Luykas Van Alen House. Over the two days a number of activities are planned to introduce a wide variety of users to the Kinderhook Dutch Farming Heritage Trail. Saturday there will be a 4 mile trail run. For more information visit http://jimtansey.info/cf/press.cfm.
4
Fresh Green Beans, One Way 1 lb green beans 1 cup chopped onion 2 cloves garlic 1/2 cup chopped red bell pepper 2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil) 1 cup chicken broth 1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon) Ground black pepper Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize. http://thepioneerwoman.com/cooking/2008/06/fresh-green-beans-one-way/
Marinated Summer Vegetables 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2-inch thick 3 red, orange, green or yellow bell peppers, cut into 1 inch strips 4 tablespoons extra-virgin olive oil, divided Kosher salt, freshly ground pepper 2 garlic cloves 2 tablespoons Sherry or red wine vinegar 4 sprigs oregano Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoon oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up. Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15–20 minutes. Let cool slightly; remove skins from peppers. Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour. http://www.bonappetit.com/recipes/2013/06/marinated-summer-vegetables#ixzz2Z1dTyeN9
5
Risotto with Green Beans and Bell Peppers 1⁄2 lb. green beans, trimmed 1 beef bouillon cube 3 tbsp. butter 1 tbsp. vegetable oil 1 small yellow onion, peeled and finely chopped 1 bell pepper, cored, seeded, and diced into 1⁄2" pieces 1 2⁄3 cups carnaroli or other Italian risotto rice 2⁄3 cup freshly grated parmigiano-reggiano Salt and freshly ground black pepper Cook beans in a medium pot of boiling salted water for 2 minutes, then drain. Cut cooled beans into 1⁄2" pieces, then set aside. Meanwhile, bring 6 cups of water to a boil in a medium pot over high heat. Reduce heat to low, add bouillon cube, and stir until dissolved. Keep broth warm over low heat. Heat 1 1⁄2 tbsp. of the butter, the oil, and the onions in a medium-size heavy pot over medium-high heat. Cook, stirring often with a wooden spoon, until onions are pale gold, about 7 minutes. Add peppers, increase heat to high, and cook for about 1⁄2 minute, stirring constantly. Add reserved green beans and cook, stirring often, for 3–4 minutes. Add rice to the beans and peppers, stirring to coat with the oil and butter and to combine it with the vegetables. Add 3⁄4 cup of the simmering broth at a time, stirring the rice constantly; wait until almost all of the broth has been absorbed before adding more. Continue cooking and adding broth (you may have some broth left over) until rice is tender but firm to the bite, about 15 minutes. Remove pot from heat and vigorously stir in remaining 1 1⁄2 tbsp. butter and the parmigianoreggiano, then season liberally with salt and pepper. Transfer to a warm platter and serve at once. http://www.saveur.com/article/Recipes/Risotto-with-Green-Beans-and-Yellow-Bell-Pepper
Swiss Chard and Rice Gratin 1 pound Swiss chard, washed and stemmed 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 large garlic cloves, minced 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme 1 teaspoon chopped fresh rosemary 3 large eggs 1/2 cup (2 ounces) grated gruyère cheese 1 cup cooked basmati brown rice 1. Bring a large pot of water to a boil while you clean the chard. Fill a bowl with ice water. Strip the leaves from the chard stalks but hold onto the stalks. Wash the leaves in several rinses of water. When the water comes to a boil, salt generously and add the chard leaves. Blanch for about two minutes, just until tender. Using a skimmer or slotted spoon, transfer immediately to the ice water. Let sit for a few minutes, then drain, squeeze out the water and chop medium-fine. 2. Preheat the oven to 375 degrees. Brush a 2-quart baking or gratin dish with olive oil. 3. Trim both ends off the chard stalks, then dice them. Heat 1 tablespoon of the oil in a large, heavy nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Add the diced chard stalks, thyme, rosemary and a generous pinch of salt. Cook, stirring often, for about five minutes until the vegetables are tender. Add the garlic and stir for a minute or so until fragrant. Add the chard. Stir together for 30 seconds to a minute, just to blend the mixture. Season with salt and pepper, and remove from the heat. 4. Beat the eggs in a bowl. Stir in the chard mixture, cheese and rice. Season to taste with salt and pepper. Transfer to the baking dish, and drizzle on the remaining oil. 5. Bake 40 minutes until firm and brown on the top. Remove from the heat, and cool for at least 10 minutes before serving. You can serve this warm, at room temperature or cold. http://www.nytimes.com/2010/06/03/health/nutrition/03recipehealth.html?ref=chard
