BrinyLife

CSA Week 20: Pan Fried Fennel Patties

Lucy — Mon, 07 Nov 2011 16:57:55 +0000

I picked up my last organic produce share of the 2011 season from Growing Things Farm at Ballard Farmers Market.

Roxy and Cassius are content with the last CSA share of the season

Although more abundant than the first share in late June, the dominant color of produce is green—which I’m happy to see. In our house we eat a lot of greens. From salads to sautes, green vegetables are part of almost every meal. This week’s share included:

1 bunch green kale
1 bunch turnip greens
1 bunch arugula
1 lb salad mix
1 lb Brussels sprouts (freshly cut from stalk)
1 yellow winter squash
1 large bunch tiny fennel bulbs with fronds
half dozen eggs

Last night I roasted the Brussels sprouts and served it with baked, wild rocksole and carrot and herbed couscous. Meals have been built around the contents of the weekly CSA shares. When it’s time to cook, I look at what we already have, and then build a meal around it. It takes creative thinking sometimes, but at least the outcome is always fresh.

I have a recipe for panfried fennel cakes that I got from Alice Waters, who at the time was visiting the French Culinary Academy in New York City. It’s a really simple recipe – one that I transcribed in my notebook, that I haven’t seen in her books or online. It’s a really great way to showcase a bunch of tender fennel bulbs, like the ones I got in my CSA share yesterday.

Pan Fried Fennel Patties

5-6 small fennel bulbs, chopped fine
2 cloves garlic, peeled and minced (preferably crushed in a mortar and pestle with a pinch of coarse sea salt)
2 medium eggs (beaten)
1/2 teaspoon ground paprika (whatever you prefer though smoked may overpower the fennel)
1 cup bread crumbs
1/2 cup grated parmigiano reggiano or good quality domestic parmesan cheese
olive oil
coarse sea salt and fresh ground black pepper to taste
lemon

Combine the first six ingredients in a mixing bowl and stir until evenly incorporated. In a frying pan, heat about 1 tablespoon of oil and wait until it just starts to glisten. Take a heaping tablespoon-size mound of fennel mixture and make a small patty with your hands. Place the patty into the hot oiled pan and cook for about 2 minutes on each side until light golden brown. Depending on the size of the pan, you can cook a few at a time, but be careful not to overcrowd the pan or the patties will be soggy. As each one is done, lift each patty gently with a spatula and place on clean chefs paper or a smooth towel to drain excess fat. Sprinkle with sea salt, black pepper and a squeeze of fresh lemon juice. Serve right away. Can be reheated but they won’t be crispy.

CSA Week 19: Fresh Shell Bean Gratin

Lucy — Mon, 31 Oct 2011 03:53:07 +0000

I think it’s exciting to work with vegetables that aren’t commonly found in the produce department. Take shelling beans. Typically these little gems are only available dry or canned unless you grow your own. Canned and dried beans are what I grew up with and it’a also what I often use, but to have access to fresh beans is pretty luxurious in my opinion. In the last two CSA shares Farmer Michaele has included green flagelot shelling beans

Organic Green Flagelot Shelling Bean Pod

and tonight I’m putting them to use before they go bad in a delicious sounding Fresh Shell Bean Gratin recipe from Alice Waters’ Vegetables cookbook that I’ve held onto for years. I found an adaptation of the recipe that I used tonight on Michael Ableman’s Website, Fields of Plenty.

It’s been chilly and wet in Seattle lately and so I had lowered my expectations for this week’s CSA share #19. But I was pleasantly surprised because this is shelling bean season, and fresh cannellini beans– one of my very favorites– were included in my share along with huge orange carrots for roasting or to throw into homemade chile tomorrow night.

When I picked up my Growing Things Farm CSA share today from the Ballard Farmers Market, I was reminded that next week was the last week of our CSA season. Here’s what the nineteenth CSA share included:

Roxy and Cassius are happy with CSA Share #19

half dozen eggs
1 bunch cilantro
2 lbs. yellow potatoes
1 bunch large orange carrots
1 lb. fresh cannellini beans (in pods)
1 bunch arugula
1 acorn squash

Using last week's turnip greens in the Fresh Shell Bean Gratin from Alice Waters' Vegetables.

Ready for breadcrumb topping: cooked flagelot beans, turnip greens, home-canned yellow tomatoes, onion, garlic and sage.

Fresh Shell Bean Gratin with a salad (by the way those are some of the pickled beets I made this summer)

CSA Week 18 and Growing Garlic at Home

Lucy — Sun, 23 Oct 2011 23:06:39 +0000

The produce I saw today at the Ballard Farmers Market represents summer (peppers, eggplant and even peaches!), but fall is definitely here and on full display. Today I picked up the eighteenth CSA share from Growing Things Farm and I’m pretty excited about the green flagelot shelling beans that, by the way, I’ve never seen in an American grocery store. Last week I even mistook them for regular green beans, but Farmer Michaele set me straight. This week’s box included:

Roxy and Cassius enjoy looking at Week 18 CSA Share from Growing Things Farm

1 lb. green flagelot shelling beans
1 bunch cilantro
1 bunch turnip greens (these are excellent sauteed in olive oil, garlic and red pepper flakes)
1 bunch radishes
half dozen eggs
1 lb. purple potatoes
1 lb. yellow onions

Growing Garlic at Home

Killarney Red Garlic Seed

I’m growing garlic for the first time ever. The variety I chose is hard neck Killarney Red–which is both delicious and tolerant of the Pacific Northwest’s soggy winter soil. Fall is the time to plant garlic for next spring’s harvest. We consume a lot of garlic around here and I figured it was worth a try. My one bulb of seed garlic will yield many plants. I spoke with someone at the Garden Hotline yesterday (a free service operated by gardening experts who can answer any home gardening question) who said that I should plant the garlic as soon as possible. So that’s what I’m going to do today. You can learn more about obtaining organic seed garlic in your area at the Garlic Seed Foundation website.

CSA Week 17: Carrots!

Lucy — Mon, 17 Oct 2011 01:50:45 +0000

It’s the countdown to the end of the 2011 CSA season with Growing Things Farm. Just three weeks to go! Among other things, this week’s CSA share included some gorgeous white carrots that I will put into a beef stew with red wine tomorrow night. Here’s what this week’s share included:

1 bunch cilantro
1 bunch arugula
1 lb flageolet shelling beans
1 lb tomatoes
1 bunch white carrots
1 bunch kale
half dozen eggs

Roxy and Cassius pose with colorful vegetables from this week's (#17) CSA share

After I make the stew, I’ll post photos and a recipe.

CSA Week 16: Downhill slide

Lucy — Sun, 09 Oct 2011 21:52:59 +0000

Today I picked up my sixteenth CSA share from Growing Things Farm at the Ballard Farmers Market. There are only four more weeks left of the 2011 season so we’re on the downhill slide. Farms around here are thinking months ahead. Winter flooding is common around these parts — the last two years have been particularly harsh. October is when most farmers I know start preparing for floods. It’s harder to engage in small talk.

Yes, the farmers market is crowded, but farm sales alone can’t keep a farm in business. It requires a mix of good soil, rain, seeds, equipment, animals, employees or family support, thriving markets, and a farmers own health to sustain a farm. Most importantly it takes determination, dedication and community. In the next few weeks, when you visit a farmers market, tell the farmer how much you appreciate and enjoy the food he or she grows. Growing food and bringing it to market is not easy, a fact too many of us still take for granted.

Week 16 CSA share included:

tri-color potatoes
1 dozen eggs
salad mix
onions
beans

Cassius and Roxy are excited about this week's share from Growing Things Farm

CSA Week 15: Feeling Lazy

Lucy — Sun, 02 Oct 2011 23:12:18 +0000

This weekend J and I took the dogs and drove about 2 hours east over the mountains to stay at a friend’s cabin. We look forward to these weekend getaways mainly because we have no choice but to “unplug.” There is a house telephone but there is no cellular phone service or internet. We read books and magazines we’ve been meaning to read, and we listen to music. We also work outside and take walks with the dogs. This time we split and stacked a LOT of wood, too. We earned our grilled steak dinner last night.

Cassius and Roxy walk along the Wenatchee River this weekend

We drove back to Seattle this morning in time to pick up my 15th CSA share from Growing Things Farm stand at the Ballard Farmers Market. Opening this MacBook just to post this blog and share some photos, I’m signing off as soon as I’m done. I want to retain the feeling I have at the cabin for a few more hours. It’s Sunday after all.

Here’s what our 15th CSA share contained:

Radishes, 1 bunch
Tomatoes, 1 lb.
Green Beans, 1 lb.
Cilantro, 1 bunch
Arugula, 1 bunch
Beet Greens, 1 bunch
Half-dozen eggs

Back home in time to collect CSA Share 15

CSA Week 14: Summer Turns To Fall

Lucy — Sun, 25 Sep 2011 23:31:47 +0000

CSA Share week fourteen with the big dogs. This photo is only possible because of chicken treats (not shown). That's a streak of sunshine peeping through the blinds onto Cassius' face.

I love this time of year. It still looks like summer but feels like fall. There are only six more weeks of shares to collect from Growing Things Farm at Ballard Farmers Market. Like this time last year, the share is generous and colorful, despite our almost non-existent summer in Northwest Washington. Here’s the contents this week (again this is a half share enough for 2-4 people per week) It costs approximately $23 per week:

1 lb small red tomatoes (they’re larger than cherry, grape, etc)
1 lb small yellow onions
1 lb fall salad mix
1 bunch celery
1 bunch cilantro
2 summer squash
1 bunch beets with greens
1 bunch arugula
1/2 dozen eggs

I’ve got all the ingredients for minestrone soup. One of my favorite cookbook author’s Barbara Kafka has an excellent recipe for Bean and Swiss Chard Soup that is easily altered with the addition of colorful vegetables like diced carrots, tomatoes, celery, onion, herbs, diced squash and waxy potatoes. (Tip: The recipe calls for anchovies, don’t omit them!)

CSA Week Thirteen: Romanesco Frittata Recipe

Lucy — Thu, 22 Sep 2011 02:25:31 +0000

Roxy, Harley and Cassius think this week's CSA share looks beautiful. By the way, Harley has just been adopted and will go to his new home in October.

The summer CSA season is moving quickly. In seven weeks I’ll collect my final share of 2011. This week’s share was particularly abundant, and filled with produce that I will certainly use. Here’s what I got:

2 lbs. sweet onions
1 bunch leeks
1 large heirloom tomato
1 bunch carrots
1 bunch cilantro
2 bunches of arugula
1 lb romanesco crowns
1 bunch baby beets with greens
1 dozen medium eggs

Last Sunday I made a frittata using last week’s eggs, onions and romanesco. I was busy hosting my dear friend Cindy from Dallas, so I didn’t even think about taking a photo, but here’s the recipe:

Romanesco Frittata

Serves 2-3 people

1 tablespoon olive oil
1 small onion, chopped fine
1 cup romanesco, chopped fine
1 teaspoons salt
1/4 teaspoon bouquet garni
2 tablespoons water
4 large eggs
1/4 cup grated parmigiano reggiano cheese
pinch ground nutmeg
salt and pepper to taste

Preheat oven to 375 F. In a separate skillet, heat olive oil and then add onion and cook until translucent over medium high heat. Add the romanesco and cook for 2-3 minutes. Add the seasonings and cook until liquid is gone and the vegetable is tender. The onion may be caramelized somewhat (gives a good flavor). Lower the heat and leave on the burner.

Meanwhile, crack the eggs into a large mixing bowl and whisk with a fork until yolks are blended. Then whisk in grated cheese, nutmeg, and a pinch of salt and pepper (go lightly-you can always add more at the table). Pour the egg mixture over the romanesco mixture and increase the heat to medium. Stir lightly to distribute the vegetables within the egg mixture. Turn off the heat and place the skillet into the oven.

Bake until firm, but not burnt, about 7 minutes. With a potholder, take out the frittata pan and allow to cool for a few minutes before cutting.

Cut in wedges and serve with warm toast and seasonal fruit. Makes a delicious breakfast.

CSA Share Week Twelve: September

Lucy — Mon, 12 Sep 2011 00:07:59 +0000

The radio woke me up at 6:00 a.m. this morning with the reading of 9/11 victim’s names at the 10th anniversary ceremony at ground zero. It made me restless so I got dressed and took Cassius, my seven year-old German Shepherd, for a run at Greenlake Park at sunrise and it calmed me. September is beautiful.

I picked up my twelfth CSA share from Growing Things Farm today. My share (it’s really a half share with eggs) included:

Cassius, Harley and Roxy agree this week's CSA share looks delicious (Harley is still looking for his forever home)

1 dozen eggs
2 heirloom tomatoes
2 romanesco crowns
2 lbs. tri-color potatoes
1 bunch beets with greens
1 lb. yellow onions
1 lb salad mix

Here is a summertime salad that I threw together recently. It uses seasonal ingredients from my CSA share and from my garden:

Mediterranean Salad

Mediterranean Salad

1/2 cup cherry tomatoes, sliced in half (I grew Sweet 100′s this year)
1 large cucumber, peeled, seeded and halved lengthwise and sliced
1/3 pitted Kalamata or Nicoise olives (or any pitted black olive will do)
1/2 cup feta cheese, diced (I like sheep’s milk feta, but goat is also fine)
1/2 purple onion, peeled and sliced*
2 T white wine or red wine vinegar
1/4 cup olive oil
small handful of chives (about 1/4 cup), chopped
salt and pepper to taste

Combine all ingredients in a large bowl and toss to combine. Adjust seasonings to your taste preference. Refrigerate for at least an hour before serving.

*Before adding the onion to the mixture try placing the slices in a colander over the sink and rinse through with cold water. This will tone down the harshness of the raw onion.

CSA Week Eleven: Labor Day Weekend

Lucy — Mon, 05 Sep 2011 02:01:42 +0000

Having surpassed the halfway mark of the 2011 CSA season with Growing Things Farm, the variety of colorful produce has reached its seasonal prime. While we didn’t sign up for a fruit share this year, I’m still very happy with the organic produce and especially the eggs. It was last August when the Wright County Egg Company in Galt, Iowa recalled 228 million eggs linked to salmonella poisoning incidents from California to Minnesota. In July 2010, mass produced baby spinach tainted with e-coli was recalled. The origin of my food is dirt simple to trace, especially during CSA season. Farmer Michaele, like many small-scale organic farmers, is producing food that is alive and colorful, healthy and delicious, and is also safe to eat.

CSA Share Week 11 with (left to right) Harley, Roxy and Cassius. Harley is visiting this weekend (and available for adoption)

CSA Share Week 11 included:

1 dozen eggs (made up from last week when I grabbed someone else’s bag)
1 bunch celery
3 lemon cucumbers
1 bunch beets with greens
3 tomatoes
1 small cauliflower crown
1 lb broccoli florets
1 lb dragon tongue beans

A Labor Day Weekend Visitor

In addition to my personal and professional focus on food, I am also a volunteer with dog rescue organizations in the Seattle area including the Seattle Purebred Doberman Rescue (part of the Seattle Purebred Dog Rescue). SPDR works cooperatively with Puget Sound area shelters, breed clubs, and individuals to place hundreds of unwanted purebred dogs each year into new homes. Each breed has their own coordinator and volunteer network. For Doberman Pinschers, the rescue dogs are placed in foster homes and in a local kennel while volunteers perform adoption outreach, screen potential adopters and conduct background checks, absorb the cost of veterinary care and rehabilitation if necessary. Animal rescue organizations all over the world work tirelessly to find homes for these most loyal and loving companions. We adopted Cassius, our German Shepherd, from the Washington German Shepherd Rescue in 2006. Since then, J and I have been dedicated to helping other best friends find each other like we did. I thank my lucky stars every day.

SPDR is looking for qualified foster homes. There are some wonderful companion dogs who, through no fault of their own, have been surrendered because of financial hardship or lack of time or interest to care for them. Fostering a dog can last a few weeks to months in order to find their perfect match.

Harley is a big lovable guy looking for a forever home. Send inquiries to Seattle Purebred Doberman Rescue

Staying at our house over Labor Day weekend, Harley has already learned some cool new tricks (it took him ten minutes to learn how to shake hands- who says you can’t teach an old dog new tricks?!) Harley is a extra-large, neutered, mature doberman pinscher male (cropped and docked) with a wonderful temperament and a big heart. He is really good with other dogs (Roxy loves him), but he clearly loves people the most. Harley needs surgery to remove a growth on his side and is recovering from an eye infection, but he’s perfect in every other way. Contact me to inquire about adopting Harley and I will put serious inquires forward to the Breed Coordinator. You can also search and learn about other available dogs like Susurra, Max, Jasmine, Duff, P. Sherman, and LuLu from their Petfinder profiles. Arrange to meet the dogs in person and learn about the breed at the scheduled adoption events in September. I’l be there with Harley!

September 10

Responsible Dog Ownership Day: Peninsula Dog Fanciers is sponsoring their annual AKC RDO Day at the Fairgrounds. There will be lots of demos and activities – come see the Dobermans!

Kitsap Fairgrounds, Bremerton, WA, 10 am- 4 pm

September 17

SPDR Rescue Event: Come meet the rescue dogs, talk with volunteers and learn about the breed

All the Best Pet Store, 17875 Redmond Way, Redmond, WA (near Whole Foods Market), 12-3 pm