What’s in the box this week?
Standard Shares include
- Mixed Summer Squash – Bake that squash! Preheat the oven to 350°F. Remove the stem ends and slice the 2 lbs squash cross-wise in 1/4-inch-thick rounds. Toss with 1/4 c olive oil. In a small bowl, combine 1/3 c bread crumbs, 1/2 c grated Parmesan, 1/2 tsp flaked salt and 1/4 tsp freshly-ground pepper. Arrange the squash rounds in a 9-x12-in rectangular baking dish, or 10-in pie plate. Sprinkle the bread crumb mixture over. Cover the baking dish with foil and bake in the oven for 30 minutes. Remove foil and bake another five minutes until the top is bubbling and crispy.
- Red Jewel Cabbage – Enjoy some seared cabbage wedges - Heat 3 tbsp olive oil (use more as needed) over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for 3-5 minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.
- La Ratte French Fingerling Potatoes – A fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Fingerlings are varieties that naturally grow small and narrow. They are fully mature when harvested and are not to be confused with new potatoes.
- Red Curly Kale – According to the Environmental Working Group, kale is one of the most likely crops to have residual pesticides… with Say Hay you don’t have to worry about all that :)
- Spring Onions – The star of this week’s recipe!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Mixed Summer Squash, Carrots, Fingerling Potatoes, Spring Onions, Gypsy Peppers (?!)
April’s hatch of chicks continue to grow strong. They’re now nine weeks old and transitioning to a lower protein feed often referred to as a “finisher” as it is the final stage for a broiler or meat chicken. As our hens age, we step them along from a high-protein grower to a higher-calcium layer feed, with a “finisher” as an in-between stage. They need the high protein when they’re young and growing fast, and the calcium of a layer feed would be too much stress on their kidneys until their bodies demand it when egg laying starts. As always, each stage of feed from day one is our custom blended milled 100% organic soy-free blend.
After several months of a multi-staged process, we turned on our ag well for the first time last Friday! And I couldn’t help but take a bath in it, partly out of joy, partly out of necessity - it was 102 degrees. Our well includes a Variable Frequency Drive (VFD for short) that is essentially a computer that controls the pump motor. It adds more control and variability to the motor/output, monitors via a pressure transducer and protects the motor from several damaging situations, and matches the energy draw to the demand to save power. Combined with centrifugal filter, flow meter, and custom fabricated riser adapters, this well is well-suited (!) to serve our farm for the rest of our days. We are so grateful!
Pan-Fried Grit Cakes with Caramelized Spring Onions, Garlic, and Thyme (Serves 4-6)
Another great recipe from the imitable, amazing Bryant Terry’s first cookbook Vegan Soul Kitchen. Because the grits need to set for a few hours before you can cut them, this dish should be prepared in advance. An alternative is taking out the onion mixture, and eating them with maple syrup for breakfast time. Thanks Bryant!
- extra-virgin olive oil
- 1 large bunch of spring onions, trimmed and thinly sliced
- 1/8 tsp cayenne
- 3 cloves garlic, minced
- 3 c unflavored rice milk or other milk
- 1 c vegetable stock
- 1 c stone-ground corn grits
- 1/2 tsp coarse sea salt
- 1/2 tsp fresh thyme
In a medium-sized saucepan, combine 1/2 tablespoon of olive oil with the onions and the cayenne. Turn the heat to medium-low and sauté gently until well browned, 10 to 15 minutes. Add the garlic and sauté until golden, 2 to 3 minutes. Remove from the heat and set aside.
In a medium-sized nonstick sauté pan, combine the rice milk with the stock, cover, bring to a boil and boil for about 3 minutes. Uncover and whisk the grits into the liquid until no lumps remain.
Reduce the heat to low and simmer for 25 minutes, stirring every 2 to 3 minutes with a wooden spoon to prevent the grits from sticking to the bottom of the pan.
Add the onions mixture, salt and thyme and stir well. Cook for an additional 5 minutes, stirring from time to time.
Pour the grits into a 2-quart rectangular baking dish or a comparable mold and spread them out with a rubber spatula (the grits should be about 1/2-inch thick). Refrigerate and allow the grits to rest until firm, about 3 hours or overnight.
Preheat the oven to 250°F.
Slice the grits into 2-inch squares.
Line a couple large plates with paper towels. In a large nonstick pan over medium-high heat, warm 1 tbsp of olive oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side until they are golden brown and crispy on the outside (do this in several batches to avoid overcrowding the pan). Transfer the cooked cakes from the skillet to the plates to drain, and then hold them in the oven until all the cakes are cooked.