July is ending, and what an end! It has been hot, humid, and almost unbearable on the farm, and we’ve been doing our best to find respite from the heat here and there- under a shady tree with a cup of tea, in the wash station with our hands in cold water, and in the walk-in cooler (which we hold at a refreshing 42 degrees!) organizing bins of harvested produce.
The plants are suffering from the heat as well. It is hard to have heat with no rain, and the cucumbers and lettuce are in danger of going bitter on the farm. We are setting up our drip irrigation on the farm. What a change from the spring! This year is certainly one for extremes. As we unroll our drip tape, the plants are happily sucking up the water.
Drip irrigation is beneficial for many reasons; crops prefer a slow watering, rather than dumping on a lot all at once, and this method helps save water by minimizing evaporation. There are also many crops (cucumbers, zucchini, tomatoes, to name a few) that don’t like to get their leaves wet. Wet leaves can lead to mold, fungus, or other disease. With drip irrigation, only the roots gets wet. Read more about some of the benefits of drip irrigation here!
Quick Cabbage, Snow Pea, and Carrot Stir-Fry
This is a recipe Anna threw together for last night’s dinner, and she was so excited with how it came out (in about 20 minutes flat!), she wanted to write it out for you to try at home.
INGREDIENTS
- 1 Tbsp. coconut oil
- 1/4 tsp. sesame oil
- 1/2 medium cabbage, roughly chopped
- 1 bunch carrots, chopped
- 1/2 pound snow peas, ends removed, and chopped
- 2 cloves garlic, diced
- Soy sauce to taste (about 1 Tbsp.)
- Black pepper to taste
- Chili garlic paste to taste
- Sesame seeds for garnish
INSTRUCTIONS
Heat coconut oil in a large skillet. When oil starts to shimmer, add cabbage and carrots. Add in sesame oil, chili garlic paste, and soy sauce. Let cook for about 5 minutes, stirring occasionally.
When carrots are just beginning to soften, add snow peas and garlic. Cook for another 3-4 minutes- take off the heat while the snow peas still have a bit of a crunch to them.
Add sesame seeds on top, and enjoy! I ate this over a bowl of jasmine rice, and put a fried egg on top for some easy protein.
sesame seeds on top, and enjoy! I ate this over a bowl of jasmine rice, and put a fried egg on top for some easy protein.
When carrots are just beginning to soften, add snow peas and garlic. Cook for another 3-4 minutes- take off the heat while the snow peas still have a bit of a crunch to them.
Add sesame seeds on top, and enjoy! I ate this over a bowl of jasmine rice, and put a fried egg on top for some easy protein.
Chimichurri Sauce
Recipe from www.bonappetit.com
This is a traditional Argentinian marinade and dipping sauce that is delicious on grilled meats and veggies alike. If you have an immersion blender, I like to make this in a wide-mouth jar- instead of chopp, blend it up, and store it in the same container. It’ll stay good in your fridge for up to a week!
INGREDIENTS
- 1 shallot (or onion), finely chopped
- 1 Fresno chile or red jalapeño, finely chopped
- 3–4 garlic cloves, thinly sliced or finely chopped
- ½ cup red wine vinegar
- 1 tsp. kosher salt, plus more
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
INSTRUCTIONS
Combine shallot/onion, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Remove meat from marinade, pat dry, and grill.
Spoon reserved chimichurri over grilled meat.
Fennel, White Bean, and Collard Green Saute
Recipe from www.elizabethborelli.com
This lovely, appetizing dish is easy to prepare. Boiling the fennel stalks and greens in water until the liquid becomes concentrated, is a marvelous way to make your own aromatic consommé in one simple step. Serve this nourishing dish with wild rice or crusty whole-grain bread.
INGREDIENTS
- 1 whole fennel bulb, stalks and greens included
- 6 cups water
- 1 tablespoon olive oil
- 2 cups navy or cannellini beans, precooked
- 3 cups collard greens, stems removed, sliced into thin ribbons
- 2 cloves garlic; or 1 teaspoon powdered or granulated garlic
- 1 teaspoon salt
- juice of 1/2 lemon (1-2 tsps. to taste)
- 1 teaspoon dried oregano or Italian seasoning blend
INSTRUCTIONS
Remove stalks and greens from fennel bulb, rinse thoroughly, and add them to a large saucepan with 6 cups of water. Bring to a simmer over medium heat, cover, and cook down for about 30 minutes. In the meantime,
chop fennel bulb into inch-long, very thin slices.
When consommé is reduced to 2 to 3 cups, remove from heat, and pour the consommé liquid only into a glass jar. Set aside. Toss out the remaining cooked fennel.
Add olive oil to the saucepan, and return to medium heat. Add chopped fennel and sauté over medium-high heat for 5 minutes. Add ¼ cup of consommé and simmer on medium-low for 5 more minutes, then repeat.
Add ¼ cup more consommé, collard greens, and remaining seasonings and cook for 5 to 8 minutes longer, until greens are tender. Stir in beans and serve warm or hot.
Label, date, and store remaining consommé in
the fridge for up to 1 week, or freeze for up to 3 months.