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Robin Timm
September 26, 2006 As I started washing lettuce this morning I was notified that my great aunt had died. Norma was 103 or 104. She lived on a farm outside of Kiel, Wisconsin. For the last few years Norma has lived in a nursing home in Beaver Dam. When I would visit, I would talk of our farm and then listen to her stories of raising chickens, picking berries and weeding-our stories were very similar. Even though born in the US, Norma had a German accent. My grandparents, aunts and uncles all spoke German when they were together. This created some interesting phrases. After every visit, as we prepared to head back to our own home, Grandma or Aunt Norma would send us on our way wishing us a safe journey: “Safe Home” they would call. And so you know the background to our farm name. Norma’s funeral will be held in the old Methodist church where so many of my country memories were made. I expect to hear a bit of that German accent from the few remaining senior cousins. Perhaps Norma knew this was our last week and I would be free to participate in the celebration of her life. Even though the summer passed quickly, I am not as physically worn out as years past. I think Jayne and I are getting the hang of this vegetable growing business. Although we lost a couple crops and haven’t quite figured out what to do with the weeds, we found time to visit friends, play a little Scrabble and enjoy our prairie. Our first event, the Pot Washing Pot Luck, was a success. We had a good turnout despite the rain. Pots were washed and great snacks were consumed. Jayne led a tour through the prairie where flags highlighted our new native grasses and wildflowers. We plan to have seasonal prairie walks next year to monitor the changes. We shall keep you posted. Remember us next spring, if you have been inspired to start your own kitchen garden. Jayne and I sell bedding plants at the Platteville Farmer’s market and out here on the farm. We start all of those wonderful tomato, pepper, eggplant, basil and parsley seedlings in our greenhouse. We would be pleased to help you plan your garden(s). Finally, if you get hungry for some farm news and more vegetarian recipes, be sure to check out the Tristate woman website, www.tristatewoman.com. Every month I share the latest farm news and seasonal recipes on the website. I have enclosed a small card called the Eco-Foods Guide. Cynthia Barstow has written a book called The Eco-Foods Guide: What’s Good for the Earth is Good for You. Not only does she discuss the benefits of eating locally grown, organic produce, she also goes into the difficulties that we have finding these foods. I have a copy of the book, and would gladly lend it out. Jayne and I hope you enjoyed participating in our CSA. We love growing and sharing our produce with you. Some time in January, while the north wind is blowing, we will start sign ups for next season. Hope to see some of you long before then. Beets and greens-We have a great looking crop of beets. Don’t worry if you can’t eat them right away, they will store for a couple months, in the crisper drawer. Be sure to use the greens within a week. Broccoli-I expect we will be picking broccoli shoots until Halloween. Hopefully a frost will take care of those worms! Brussels Sprouts-You may have hated these tiny little cabbages as a child. Give them a second chance. Brussels sprouts have a mild, pungent mustard-like flavor. To clean them, pare off the tough bottom part of the sprout stem and remove the two outermost leaves. Boil or steam sprouts for 5 to 8 minutes. Do not overcook Brussels sprouts as the flavor becomes very intense. Toss with a little lemon juice and a dash of salt and pepper or add them to heavy winter stews or mix in with stir-fried vegetables. I left the sprouts on the stem so you could see how they grow. You can see where I broke off the outer leaves of the plant. Brussels sprouts really make an imposing figure in the garden. Celeriac-Root celery. This funny looking root tastes like celery. I have been trying to get some decent roots for many years. This year’s rain has made all the difference in the size of our roots. They aren’t giant but there is enough to chop up for stew. It can also be roasted or steamed or boiled. You can dry the leaves and use them to flavor soups and stews. We love it with mustard dressing. Fennel-The fall fennel is a bit small but very tasty. Try it in one of the salads. Lettuce- Garlic-We still have garlic in the barn so if you need some more, give me a call. Onions-Today’s onions are a mix of yellow storage onions and one more red onion. We have more onions too so call if you need some. Parsley-Even though I picked a great harvest of parsley to freeze, there is plenty for our last CSA basket. Be sure to rinse it well. There is a lot of grit in the leaves. Peppers- Anaheim and Banana peppers this week. The Anaheim are sleek and green. The banana are curvy, bigger and yellow to red. Mix them up in your pasta dishes or use them separately. Another option is to toss them into a freezer bag and freeze them for use in the winter. Rosemary-The other day I went out to pick and dry rosemary. I expected to find a small bush with just enough sprigs for the winter. I was so surprised to find a real rosemary bush! It was hiding under some cinnamon basil. Rosemary is a great addition to ratatouille. It also is fabulous with any roasted vegetables. Recipes- Roasted Cauliflower, Palestinian Rice with Lentils and Browned Onions, Barley, Beet and Feta Salad, Italian Celeriac and Walnut Salad, Raw Veggies with Creamy Mustard Dressing, Simple Sprouts
Simple Sprouts 1 pound Brussels sprouts 1 Tbsp sesame oil Cider vinegar or cooking sherry 1 clove garlic, minced Trim sprouts; then make an X in the bottom. Steam for 3 to 5 minutes. Heat oil in a large fry pan. Add garlic and stir for 2 minute then add Brussels sprouts and a shot of cider vinegar or cooking sherry or water. Steam until sprouts are tender, about 3 minutes. Serve hot with salt and pepper. Serves 2 to 4. Safe Home Farm kitchen
Palestinian Rice with Lentils and Browned Onions1 cup lentils, washed and drained 2 cups basmati rice, washed in several changes of water and drained 1/2 cup olive oil 2 medium onions, peeled, halved lengthwise and then thinly sliced crosswise 1 tsp ground cumin Freshly ground black pepper 2 tsp salt Soak lentils in water to cover by 3 inches for 3 to 4 hours. Drain. Soak the rice in water to cover by 3 inches for 30 minutes. Drain Put the oil in a wide, heavy, medium pan and set over medium-high heat. When hot, put in the onions. Stir and fry for about 12 minutes or until the onion slices are dark brown and crisp. You will need to lower the heat by degrees as the onions darken. Remove the onions with a slotted spoon and spread out on a plate lined with paper towels. Turn the heat to medium and put the drained lentils and rice into the remaining onion-flavored oil left in the pan. Add the cumin, a generous amount of black pepper and the salt. Very gently, sauté the rice and lentils for 5 minutes, being careful not to break the rice grains. Add 4 cups of water and bring to a boil. Cover very tightly, turn the heat down to very low and cook gently for 25 minutes. Fluff up the rice and lentils and spread out on a warm serving plate. Sprinkle the browned, crisp onions over the top. Serves 6 to 8.
Raw Veggies with Creamy Mustard Dressing Dressing:2 Tbsp finely chopped parsley or basil, leave a few leaves whole for garnish 2 Tbsp Dijon mustard 1 Tbsp sugar 1/3 cup plain yogurt
Vegetables (use any or all) : 1 large or 2 small knobs of celeriac 1 large or 2 small kohlrabi 2 turnips 1 small cabbage, grated Broccoli florets Cauliflower florets Carrot sticks Fresh peas in their pods Combine all the remaining dressing ingredients and set aside in refrigerator to blend flavors. Wash vegetables. Cook celeriac, kohlrabi and turnips in boiling water until tender when pierced with a fork. Rinse with cold water and drain. Cook carrots in boiling water until heated throughout. Rinse with cold water and drain. Steam broccoli and cauliflower for 3-5minutes, until heated throughout. Rinse with cold water and drain. Steam peas for 3 minutes. Rinse with cold water and drain. When cool enough to handle, cut off outer skins, if necessary, and carefully slice into ½-inch-thick cubes or slices. Arrange vegetables on a serving dish and spoon dressing over the top. Sprinkle reserved tablespoon of chopped parsley or whole basil leaves over the top and serve. This can be served hot or cold. Serves 4.
Roasted Cauliflower These roasted vegetables are enhanced with a fragrant mixture of herbs, garlic and olive oil-start them a day ahead so they can absorb the full flavor of the marinade. Mix and match the veggies to suit your tastes or what’s in your fridge. 1 medium cauliflower, quartered, cored and cut into 1-inch florets 2 cups Brussels sprouts, halved lengthwise; Or 2 cups broccoli florets; Or 1 cup fennel, sliced lengthwise; 3 tbs olive oil 3 large cloves garlic, sliced as thin as possible 1-1/2 tsp chopped fresh rosemary or 1/2 tsp dried, crumbled Or 1 tsp dried, crumbled oregano; Or 3 sprigs fresh thyme or 1 tsp dried thyme 1/2 tsp freshly ground pepper 1/4 tsp coarse salt In a large bowl, combine cauliflower and other vegetables.. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight. Preheat oven to 450º F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, about 15-20 minutes. Serve hot or at room temperature. 8 servings Safe Home Farm kitchen
Italian Celeriac and Walnut salad Ingredients:
Separate the leaves of radicchio and arrange them on individual serving plates. Peel and slice the celeriac into thin slices -- about 1/8 inch. Dip the slices in water that has been acidulated with lemon juice to prevent them from turning brown. Remove the slices, pat dry, and then julienne into thin strips with a chef's knife. In a salad bowl mix salt to taste with the balsamic vinegar. Add the walnut oil and whip into an emulsion. Add the julienned celeriac and the chopped walnut meats. Toss. Place a serving of the celeriac-walnut mixture on each plate. Add a few grindings of black pepper and serve.
Barley, Beet and Feta Salad This hearty salad can be eaten warm or cold. 1 pound beets 4 cups vegetable broth 1-1/2 cups uncooked pearl barley 2 cups trimmed beet greens 1 cup chopped fennel 1/4 cup chopped walnuts, toasted 4 ounces feta cheese, crumbled 1/4 cup balsamic vinegar 2 Tbsp olive oil 2 tsp fennel seeds 1 garlic clove, minced Leave root and 1-inch stem on beets; scrub with a brush. Place in a medium saucepan, cover with water. Bring to a boil, cover, reduce heat and simmer 35 minutes or until tender. Drain and rinse with cold water. When cool, trim off beet roots and rub off skin. Cut beets into 1/4-inch-wide wedges. Bring the broth to a boil in a large saucepan. Add the barley; cover, reduce heat and simmer 40 minutes. Remove from heat; cool. Combine the barley, beet greens or arugula, fennel, walnuts and cheese in a large bowl. Combine vinegar and remaining ingredients in a small bowl. Pour the vinegar mixture over the barley mixture, tossing to coat. Top with beets. 6 Servings Safe Home Farm kitchen
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