Week #2 - Solstice Slaw

Solstice Slaw

Summer is officially here. At 12:39 pm on Sunday, June 21, 2015 marks the official first day of summer.  The children are about to be out of school and vacations are being planned.  Although our first day began with rain, the birds were chirping and bees buzzing by the afternoon.  The farmers are welcoming it for their crops. 

At Appleton Farms’ we celebrated Fathers Day which shared the solstice with a blue grass festival.  Families were patting goats, chickens and cows.  There were plenty of burgers, ice cream and lots of dancing to our favorite blue grass band, Olde Cold Tater!

Summer brings salads, cooler food and barbecues.  Cole slaw doesn’t have to be the traditional cabbage.  Cole slaw can be just about any firm vegetable or fruit mixed in with the traditional slaw sauce or a modified version – sometimes sweet, sometime savory.

Kohlrabi

This time of year brings a farm favorite, Kohlrabi.  Kohlrabi is in the brassica family.  The taste and texture of kohlrabi are similar to a milder and sweeter broccoli stem. I think it tastes a bit like a cross between cabbage and apple.  You can find farmers around Appleton Farms’ snacking on them as you would eat an apple. They can be sliced for dipping in peanut butter; julienne for oven fries; sliced thin and made into chips, shredded and added to salads, fritters or for cole slaw.  The skin is usually peeled off with a vegetable peeler then cut as desired.

Kohlrabi Slaw 2 bulbs kohlrabi 2 golden beets 1 medium apple (I prefer local Macintosh) 1/8 cup chopped pineapple 2 cloves garlic, minced hot pepper flakes (optional) fresh herbs (optional) Peel and grate kohlrabi, beets and apple. Combine everything and mix well with dressing. Lit sit for 10-15 minutes to let flavors mingle. Adjust seasonings to taste. You can change it by adding different fresh herbs (dill, cilantro, parsley, hot pepper, etc.) Dressing 1/4 Appleton Farm’s Heavy Cream 1 Tbs fresh lemon juice 2 cloves chopped garlic 1/2 Tbs quality mustard 1/2 tsp sugar Salt & pepper Fresh mint, chopped If you’re feeling adventurous, you can either add to or substitute some of the beets and/or kohlrabi with baby bok choy.  If desired, prepare bok choy by cutting in half, chop lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse sea salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object. Set aside in sink to drain.  After an hour or so, rinse and use.

Chive Blossom Vinegar

If you’ve never had chive blossom vinegar, you’re in for a treat.  The subtle chive flavor envelopes the vinegar, leaving it an almost sweet flavor to use anywhere you would use vinegar.  The blossoms turn the color a beautiful pink.

Collect blossoms and rinse to get any dirt off.  Drain.  Add blossoms to a mason type jar.  Fill with white vinegar.  Store in cool, dark place for 2-4 weeks.  Strain with cheese cloth; store in clean jar.

 

Week #1 Welcome to Appleton Farms' Recipe Blog - Tatsoi

Just a few shorts weeks ago I sat in my office to see waist high snow blanketing Appleton Farms.  Finished with winter thrills by then, my thoughts were on the wonderful offerings the farm offers when it’s green. Fast forward and here we are.  Much is happening on the farm as happy cows grazing on lush green grass; not to mention the baby goats, sheep, pigs, chickens and cows.   Bursting with summer anticipation of fresh, local vegetables takes me to what this blog will bring. Appleton Farms’ Recipe Blog will be different from the blog that our CSA Members get their farm updates.  This is a blog about tips, recipes, and answers to what the funny looking vegetables are!  Appleton Farms’ Recipe Blog is available for anyone to subscribe and read. Resurrecting the Recipe Blog has me thinking dreaming about all the wonderful produce that Appleton Farms has to offer during the season, both for our CSA Members and to the pubic in our Farm Store. Each week will vary with some history about vegetable varieties; tips, ideas; preparation, preservation techniques and recipes for those glorious veggies.  I will cover the well-known produce, but focus on those veggies that our members and customers so often ask us, “what is this and what do I do with it.”   Just as the approaching summer brings little whispers of the farm season, so will this blog. It will keep you up to date with happenings in the foodie world of Appleton Farms, our Farm Store and other local goodies, so make sure you sign up for email notifications or bookmark and check back regularly.  I welcome comments and suggestions for further posts! To sign up for the Recipe Blog: http://appletonrecipes.blogspot.com/ Tatsoi When working in the share room, I observe some that overlook tatsoi.  Personally, I will choose tatsoi before spinach. Called spoon mustard or rosette bok choy, tatsoi has small, dark green spoon shaped leaves and is a variety of the Brassica family.  The leaves make a great addition to salads, added to stir fry or even in smoothies.  Tatsoi has been called the new spinach and has a subtle, distinctive flavor.  Used by chefs in high quality dishes as well as salads.  High nutrients and the taste is similar to spinach with a bit stronger flavor than Bok Choy. Conversations I’ve had with customers, it’s generally eaten raw in cold salads, but I highly suggest cooking it as well. Tatsoi can be added to soup, used as a replacement for parsley in pesto or used as a green in a green smoothie.  Any dish you would add spinach to, tatsoi could very well replace the spinach.  Why not give it a try! How to Store and Prepare Depending on the amount, I usually keep it in my produce bag, dampen a paper towel and slide the damp paper towel under the leaves. A small amount can be wrapped in a damp paper towel. Then store them in the bag in the refrigerator for 3 to 5 days. Rinse before using. Tatsoi can be used raw, steamed, sautéed or in a smoothie.  Anywhere you would use spinach. Adventurous cooks may wilt the leaves a bit and serve as a warm salad. Creamed Tatsoi 1 ½ lb Tatsoi, rinsed and drained. (approx. weight) 4T  Butter 2 cloves garlic, minced 3 T Flour 1 cup Appleton Farms’ Milk 1 cup Appleton Farms’ Cream 1/4 tsp nutmeg salt and pepper to taste Cook the tatsoi in boiling water for one minute (or steam). Add to a cold water bath to stop the cooking. Drain and remove excess water by patting with clean towel. Coarsely chop the tatsoi (or pulse in a food processor) Set aside. In a medium sized sauce pan, melt the butter; add the garlic. Add the nutmeg, flour, whisking to form a paste. Slowly whisk in the milk and cream.  Cook until slightly thickened. Add the tatsoi, salt and pepper. Serve