THE FARM NEWS Volume 4; Issue 0R/3E May 28, 2012
Happy Memorial Day! We hope that you all had a great weekend. We had fun today – there were many of you who came to visit The Farm today. We had farm tours and good food. We had several requests for the meat sauce recipes that we served so they are at the end of this newsletter. We really enjoy getting to meet some of our new members and getting the chance to see some familiar faces. If you weren’t able to make it this time, we will be doing this again later in the summer. There was a suggestion that we make the next one a potluck…we may just do that.
FYI – Strawberry season is up and running! Again, this is the earliest we have every picked strawberries. So, if you are interested in getting a 6-packs or jamming flat, now is the time to let us know. Even if you have not started to receive your share yet, let us know! We can deliver your strawberries anyway. Six-packs are 6 quarts of berries and cost $21.00. These berries are large and pretty. A jamming flat is over 9 lbs. and is a little different. These berries may require more cleaning as they are not as “pretty” or as large as the boxed berries are. Jamming flats cost $26.00.
We do want to let out extended members know that the boxes are just a little light this week. All of the crazy weather, really effects produce. We were able to harvest a few items early, between storms; but not as much as we wanted to, as some items don’t early-harvest well. That is one thing about farming; you are at the mercy of the weather. But, we need the rain even if we would refer to not have it all at once!
Have a blessed week!
From our home to yours,
Dan & Donna Moe
ITEM OF THE WEEK – CILANTRO
Visit our page on Cilantro for more info
This Week’s Items – Extended:
- Bunching Onions
Arugula & Cilantro Salad
Ingredients – 4 Servings
- 4 oz. baby Arugula leaves
- 4 oz. baby Spinach leaves
- 1 bunch fresh Cilantro leaves, discard stems
- 6 – 7 fresh Parsley sprigs
- 1 garlic clove, crushed or very finely minced
- 3 tablespoons Olive Oil
- 1 – 2 tablespoons White Wine Vinegar, to taste
- 1 dash Paprika, to taste
- 1 dash Cayenne Pepper, to taste
- 1 dash Salt, to taste
- Place the Arugula and Spinach leaves in a salad bowl.
- Chop the Cilantro and Parsley. Sprinkle them on the top of the Arugula and Spinach mix.
- In a small bowl, combine the garlic, olive oil, vinegar, paprika, cayenne pepper and salt. Mix well. Taste mixture and adjust seasonings to your liking.
- Pour the dressing onto the salad and serve immediately.
- 1 cup Arugula
- 1 cup Cilantro leaves
- ½ cup Olive Oil
- 1 clove garlic, mashed
- 1 tablespoon lemon juice
- 1 tablespoon Parmesan or miso
- 1 cup toasted walnuts, optional
- Put all the ingredients in the blender and whirl away. Season to taste.
Here are the two sauces we used at the open house. Enjoy!
Best Odds Pulled Pork Sauce 1
This thin, vinegary sauce is added to pulled pork after it has been cooked.
- 1 ½ cups Apple Cider Vinegar
- ½ cup hot Water
- 2 tablespoons brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Sea Salt
- 1 teaspoon Cayenne
- Combine water and brown sugar. Stir until brown sugar is dissolved.
- Add in the rest of the ingredients. Mix well.
- Slowly add to the pulled pork. The pulled pork should be lightly and evenly coated, neither dry nor soupy.
Best Odds Pulled Pork Sauce 2
This sweet, fruity sauce can be used on any meat, but is best on poultry. You can use it as you cook the meat, creating a based on sauce. Or you can add it to pulled meat, as we did, adding it to the pulled chicken. Anyway you use this sauce, it has a great light, fruity flavor.
- 32 ounces canned Peaches
- 1 ½ cups Apple Cider Vinegar
- 1 cup cooking Oil, any kind works
- 1 cup Brown Sugar (I use the light golden brown, but you can use the dark)
- ¾ cup Maple Syrup
- 3 tablespoons Lemon Juice
- 2 tablespoons Dijon Mustard
- 2 tablespoons Cornstarch
- 1 tablespoon Worcestershire Sauce
- 1 clove Garlic, minced
- 1 teaspoon Cinnamon
- ½ teaspoon Black Pepper
- ½ teaspoon Ground Ginger
- Puree peaches in a blender.
- Dissolve the cornstarch in a little warm water.
- Combine all of the ingredients in a saucepan and bring to a low boil.
- Reduce heat and simmer for 30 minutes. Stir frequently to prevent burning.
- Allow to cool.