2 tablespoons chopped dill, parsley, or celery leaves
salt and freshly ground pepper
6 cups vegetable stock, chicken stock, or water
Pull or pluck the lacy leaves of the carrot greens off their stems. You should have between 2-3 cups, loosely packed. Wash, then chop finely. Grate the carrots or, if you want a more refined-looking soup, finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1 1/2 teaspoons slat and add the stock. Bring to the boil and simmer until the rice is cooked, 16-18 minutes. Taste for salt, season with pepper, and serve.
Happy Independence Day to everyone! For this week’s pickup, you can look forward to…
Ovation Mix (arugula, kale, mustard greens, mizuna, and tatsoi)
Squash (zucchini, summer squash, eight ball, patty pan, and golden zucchini)
Looking ahead, we have more kale, onions, and possibly cucumbers on the way.
Monday is fish pickup for those of you with fish.
As always, we are selling pasture raised beef from the Trustees, honey from our farm hives, spices from Organic Green Kitchen, Moose Hill Community Farm cookbooks, and we are down to our last few bottles of Moose Hill maple syrup.
Beets are great ! Roast them, pickle them, turn them into slaw, or if you find yourself tired of the same old beet recipes, perhaps try drinking them? While I typically don’t reach for a fancy drink when i choose to imbibe, this Beetnik Martini really appealed to me flavor wise. Ginger, beets, vodka, whats not to love? Though, I haven’t tried this recipe with golden or chioggia beets, I imagine the results would be similar, though the color will obviously be different.
Vodka And Syrup
6 medium red beets (about 2½ lb.), scrubbed, trimmed
1 750-ml bottle vodka
¾ cup sugar
2 tablespoon grated peeled ginger
3 oz. fresh lemon juice
3 oz. fresh lime juice
12 slices lemon slices
Vodka and Syrup
Cook beets in a large saucepan of boiling water until tender, 1–1¼ hours. Drain; let cool slightly. Peel and slice. Combine warm beets and vodka in a large 1½-qt. jar (save vodka bottle to store finished product). Cover; chill for at least 5 days and up to 1 week. Strain into a medium bowl; discard beets. Pour beet vodka back into reserved bottle. Cover and chill.
Bring sugar, ginger, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Let cool. Strain ginger syrup into a medium jar; discard ginger. Cover and chill. Beet vodka and ginger syrup can be made 1 month ahead. Keep chilled separately.
Assembly For each cocktail, combine 2 oz. beet vodka, ½ oz. ginger syrup, ¼ oz. lemon juice, and ¼ oz. lime juice in a cocktail shaker filled with ice. Shake vigorously until cocktail shaker is very cold. Strain drink into a coupe or Martini glass. Float a lemon slice on top.
In a previous occupation, I was employed at a fairly prestigious donut shop based out of Somerville. One of the shop’s signature donuts is a raised donut covered in a brown butter glaze, which is then tossed in toasted hazelnuts. The result being one of the most edifying eating experiences available to mortals. With that said, I feel responsible for carrying on the brown butter tradition wherever I go. On this occasion, the tradition manifested itself in Strawberry Brown Butter Bars.
Now before one dismisses brown butter as overly complicated hipster necromancy, checkout this link that nicely demonstrates the process of browning butter. It is fairly straightforward; as long as you keep an eye on the butter so it doesn’t burn, keep in mind that it is brown butter, not blackened butter. The end result can add deep toffee and nutty qualities to baked goods and other dishes.
For the most part, I did not alter the original recipe very much. Instead of cherries, I used our amazing strawberries and for the crust, I threw in some sage from our raised beds while I was browning the butter. Overall, I was pleased with how the recipe turned out. I expected the strawberries to be on the juicy side, but I could not resist using them. Albeit, the end result wasn’t the prettiest, it sure was tasty.
Strawberries are fickle and ephemeral. In one day, strawberries can pop from a field of green on green, to one afloat with the deep red of ripe berries. In the same amount of time, these tender berries can be picked over by birds, bugs, beasts, and berry mad farmers.
If the anxiety of waiting for the berries to ripen is overwhelming, then try this preemptive recipe to alleviate the tension.
Pickled Green Berries
1 pint of green strawberries, washed and hulled
1 teaspoon whole black peppercorns
2 bay leaves
½ teaspoon celery seed
½ teaspoon caraway seeds
1 teaspoon yellow mustard seeds
pinch of red pepper flakes (if you want add a little heat)
½ cup apple cider vinegar
½ cup white vinegar
½ cup water
2 tablespoons honey or sugar
1 ½ teaspoon coarse sea salt or pickling salt
Clean and dry a jar big enough to hold all the strawberries. Fill the jar with the washed and hulled green strawberries, packing them tightly together. Add the black peppercorns, bay leaves, celery seeds, caraway seeds, yellow mustard seeds and red pepper flakes (if using) over the top of the strawberries. Set the jar aside while you prepare the brine.
In a saucepan over low heat add the vinegars, water, honey and sea salt. Gently simmer until the honey and salt has dissolved. Set the mixture aside until it has cooled completely. Pour the mixture over the green strawberries (if it doesn’t completely cover the strawberries you will need to make more brine). Cover the jar and give it a few gentle shakes to move all the spices around a bit. Refrigerate the green strawberries for at least a few days before using.
NOTE: Normally you would add the brine while it was still hot, but for this recipe you want it to cool down so the strawberries don’t become mushy and chewy.
Here is what to look forward to in your Week 2 CSA Pickup…
Arugula or Kale
Remember to collect your eggs, for those who ordered them, and to bring bags for your vegetables.
Furthermore, we will have our honey and maple syrup for sale, as well as spices from local vendor Organic Green Kitchen. We have a variety of spices available, but let us know if you want a specific spice. For a complete list of spices available, please click here.
Looking for a way to use the radish other than mixed in with salad greens ? Try putting the spicy Brassicaceae to use in a salsa. Like other members of its family, mustard, horseradish, and wasabi, radishes make use of allyl isothiocyanates, an organosulfur compound that gives it a noticeable spicy kick.
2 cups chopped radish
1/2 cucumber, peeled and diced
1/2 small red onion, chopped
1 scallion or spring onion
1 teaspoon minced garlic or spring garlic
1 tablespoon minced jalapeno or your favorite hot pepper to desired taste
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Salt and pepper to taste
After processing the ingredients as instructed, place them into a medium bowl and mix thoroughly.
With the rain falling on the fields, we were busy weeding the crops, planting an assortment of herbs in our raised beds, and generally getting soaked.
Saturation aside, we planted several new varieties of herbs in our raised beds. With two established plantings of sage and thyme already residing in the beds, we added roasting rosemary, licorice vine French tarragon, spearmint, chocolate ganache mint, English lavender, pizza night oregano, regular oregano, Greek oregano, chives, fairest of all sage, twist of lemon thyme, and fine curled parsley.
Once these new herbs are established in the beds, we will let our shareholders know when they can take a few fresh sprigs to compliment their weekly vegetables shares.
For those still interested in joining our CSA, there is still time to register! Click here to visit the Moose Hill Community Farm CSA registration page.