Week 4: July 22, 2012/ Week 5: July 29, 2012
The first set of Farm Notes were not finished until late in the week, so these will cover two weeks. I am going to Toronto early Sunday, to attend a 3 Day Forum on Competency Training for Managers/ Owners of Small Farms. It is an all-expense paid trip from Agri-Foods – Canada, by invitation only,
In these Farm Notes, you will find notes on TAIL GATE SALES and Special Orders, BAGS, WOOFERS, Jack, the Fisherman as told my his Dad, Hughie Shea and a few recipes. More next Issue and don’t forget to send in yours.! (Thanks, Melba) .
CONTACT INFORMATION:
Coordinator: Mike Rabinowitz: House Phone: Before 5:30. 895-2884
Farm Cell: 6 – 6:30 p.m.
Mike send an e-mail reminder to everyone the evening before. The List of veggies that are in the bag each week is posted on the window or bulletin board of pick up site, but not sent to Website until the evening. Any questions, let us know.
WHAT HAPPENS IF YOU DON`T PICK-UP.
When Mike and his helper arrives at pick-up; they have already put in a full-day. The first couple of weeks, Mike tried to contact people who didn’t get there by 6:30 and waited for late comers. By the third and fourth week, we expect our members to know the routine and phone numbers. Please set up your own reminders, whether it is a text message from your teen-ager. a call from your mother-in-law or a pop-up on your Google calender.
We will wait in case of emergency, but, not if being fifteen minutes late is a way of life. In general, the rule is, if we don’t hear from you before 6:30, we will take your veggies back to the farm chill room. E-mail or call to let us know when you are coming. THE LIST OF PEOPLE EXPECTED TO PICK-UP AT THE FARM IS WRITTEN ON THE GREEN BOARD ON CHILL ROOM DOOR. Please be sure to check your name so we know you have been there. Any questions or mishaps, call the house phone: 895-2884 or find someone in the kitchen. (Cedar House)!
SWAP BOX AND TAILGATE SALES!
Now that you have experienced the line up for passing out the bags, you can understand why is is impossible to individualize bag contents, based on preferences. That is why we started sending along a variety of extras in case you want to trade in a vegetable for something different. For example, one long standing member does not like garlic or onions, but he knows he can swap for something he does enjoy. Another year, there was a family member who could not eat cucumber, but loved practically everything else available each week. It was around this time we discovered that people were standing by to buy the rejected cucumbers. This led to the concept of Tail Gate Sales, which is a lot of fun for our members and for us. For Example, we sometimes have wonderful items, such as artichokes and peas that are not in sufficient quantities to give to everyone. Or quite soon, when the garlic starts to flow, some people will e-mail and ask for extra garlic. If we forget to let you know what’s available, shoot off an e-mail to Mike and ask for those fennel bulbs or baby turnips that he may have in short supply.
SPECIAL ORDERS: Ask and hopefully, ye’ shall find!
Herbs. We grow many kinds of herbs for restaurants, which are not likely to make it into the Veggie Coop bags, because they are never in large supplies. If you want a special herb or some other items, e-mail mike; if he has what you want, he will make up a bunch on special order and bring it to Tail Gate Sales. Examples are: French Tarragon, Lavender, Lemon Balm, Apple mint, Sage, even Rosemary, as long as it is only a few springs.
Edible Flowers for Weddings and Parties. Most restaurants in St. John’s order quarts and pints of assorted blooms each week. We also take special orders for flowers for weddings and anniversaries. The most practical use is for decorating cakes or squares. Decorating squares and cookies is fast becoming a popular activity for children’s birthday parties.
Peas on Earth Grow Kits. A Great Children’s Gift! Are you tired of buying cheap, breakable toys for Birthday Gifts for Children? Or worse, yet – making up loot bags of useless, in consequential things? We have a great gift suggestions for children, ages 4 – 12. It is a growing container with a snap lid, which has everything you need – untreated pea seeds and soil along with directions for growing. We have a few on hand, but if you want more than one or two, we will have to make them up. $5.00 for one/ $4.00 for six or more. !
BAGS, BAGS, BAGS!
Several people have offered suggestions around the bags. The main theme of the conversations was that, it was difficult to understand why the bags needed to be washed and why members could not be expected to return bags inside out and clean. The answer to that is that in the past, we have not only found rotting lettuce , which had obviously been there for a week, but at times, tank tops, socks and children’s clothing and, oh yes, on one occasion, slightly used diapers. Don’t forget! The bags belong to the members and at times are used for other things, such as a family outing and may be left forgotten in the car trunk – until pick-up. .
Handle With Care and Return Inside Out!
Empty the bag as soon as you can, preferably over the sink in case of hiding insects. Turn it inside out. . If it is a canvas bag, wipe it out with a clean, sterile cloth, the same as if you were washing dishes. Shake any excess from cloth bags and return inside out. We will still wash and sterilize bags when they get back to the farm. If you do find a neglected bag in a car trunk or hanging on a coat hook on the back porch, on your way to pick-up, just wad it up and toss it in the van, as is, so we know the bag may need more attention. Obviously, since the bags are rotated from house to house and do not go back to the same family, they have to be washed and sterilized; we try to do this on a sunny day, so they can be dried on a line in the sun.
WHAT’S HAPPENING ON AND OFF THE FARM?
A Fishy Tale!
A few days ago, who should appear on the back porch, peering through the screen window into the kitchen where we were eating supper, but red headed Jack. He is the son of Hughie Shea, a friend, but we haven’t seen Jack in about four years. He stood grinning, with a a garbage bag rolled up in his arms like a birch chunk. We started to scoot our chairs around to make room at the table and shouted through the door screen, “ Come in, Come in.” As they squeezed past the dog, into the kitchen, Jack was still holding the log out in front of his body, as though it were cold. “ My God, Jack. I haven’t seen you in I don’t know how long, maybe last summer” You’re almost as tall as our Dad.” Meanwhile, Jack is standing inside the kitchen, holding out his treasure as a gift to Mike, smiling, quite proud and perhaps a little embarrassed to be the centre of attention of the nine people at the kitchen table. Later, I wrote to Jack’s Dad to asking how old Jack is now and more about the fish story. Here is is from the pen of proud dad, Hughie.
“ Jack’s pop, Ed Hollet, had four girls, one so pretty I married her. Ed is an avid outdoorsman. He loves fishing, hunting, trapping, being outside. Me, not so much. Nature should be enjoyed from a lovely cabin with hot water, electricity, wifi access and nice wine or cold beer. So I was thrilled when Pop wanted to take Jack fishing. It gave Jack an opportunity to spend some quality time with his pop and me an opportunity to get some fresh fish.”
Jack is almost thirteen. Every year for the last five years Jack has gotten a Salmon license. Pop has helped Jack on all his catches. This year Jack caught his first Salmon, a beautiful 4 lb. Fish. From start to finish, it was his fish! They take their fishing very serious; this was a planned 4 day trip. It was caught in an area of Mint Brook near Gambo, at a place called, “ The Guzzle.” which is about 300 km away from our home, near St. Phillips. .
It was a pretty exciting day when Jack called to tell us about his first Salmon, in typical fashion he was a bit disappointed that Pop got one 6 lbs and his was only 4 lb. At which point, I reminded him that his one catch is more fish than I ever did or ever will catch”
I was thrilled. I love fresh Atlantic Salmon. In order to ensure that the fish left behind get the proper treatment, Hughie went on to share his recipe for BBQ Salmon. Anyone who would like the recipe can contact me or Hughie Shea at Financial Answers, St. John’s.
Welcome, WOOFERS!
WWOOFER stands for Willing Worker on Organic Farms. It is an International Organizations that connects people wishing to volunteer on Organic Farms in return for room and board. It is a wonderful opportunity for people interested in a first hand experience in organic farming and/or to visit our fair province. The farm can always use extra hands; so far, it has meant weeding, washing and sterilizing our growing trays, so we can use them again. Among all of us, we share the cooking and Mike usually does the grocery shopping. With WOOFERS and family, we sometimes have 9 people for dinner. Lunches are more B and B style, either left-overs are pick-ups.
Meet Fumiko, Clement’ and Julia.
Clement’ is a young man from France, who is sleeping in a tent, helps water and joins any and all teams, although he prefers picking and packing. Some of his early ancestors from the Isle of Brittany settled in Crepe Breton as fisherman; he hopes to research our local Archives to see if there is any trace of his ancestors in Newfoundland. Any suggestions on how to approach this are welcome. Julia, the young woman from Germany who has just completed her pharmacy program, is an accomplished and willing cook. After two outings with the East Coast trails, one to Cape Spear and the other to Aqua and Ferryland, and two evenings at the SHIP, she has spent the last several days on the farm including some cooking for family kitchen – bread by hand and pizza with a very thin crust, using Mike’s freshly picked green peppers. And tonight, tea buns, using Helen’s, our former house keeper. recipe. She made tea buns according to Mike’s whim, for years. Let’s see, will it be raisin, blueberry or cranraisins? I made a few tea buns and muffins a couple of days ago. When they began to disappear at a made rate, Julia smiled during supper and said, “ I can make scones if you have a recipe.” They haven’t been out of the oven long and Mike is chomping on his third one. Thanks, Julia. Tomorrow night, it’s the salmon dinner, I promised.
Fumiko has been with us for several months. She goes to Language School at Association for New Canadians, three days a week and helps out at the farm.. We sell several pints of edible flowers to restaurants each week, all picked, selected and packed by Fumiko. She uses universal precaution gloves and a covering on her hair, as though she were working in a health inspected kitchen. In consultation with Louis, she makes “value added” product for the Farmers Market, such as garlic scape pesto, humus and vinegars from the edible flowers. The humus is very popular, both at Farmers’ Market and Tail Gate Sales. Fumiko also makes one or two experimental breads a week for the family table. She does this quietly,with no fanfare and no discussion, finding a recipe for the bread maker. They are usually made with a white flour, egg base and always different. Sometimes with herbs, nuts or lemon peel. She avoids making the same recipe twice, even if people rave about how good a particular recipe seems to be. Not to complain. Having fresh bread is always a welcome addition to Mike’s long standing, half-white/ half-whole wheat seed bread we make daily. ! .
RECIPES.
Cold or Hot Boiled Greens.
This recipe came from long time member, Bryar Smith via E-Mail, after pick-up last week. She is a Family Physician with the Dominion Plaza Walk-In Clinic located on the corner of Blackmarsh Rd. and Columbus Drive. I have found this to be a very handy place to take WOOFERS, who need to see a doctor. There is a wait, but it is far less than the Emergency Room of any hospital. Bryar travels for months at a time and is not always in, so I call ahead to make sure she is in and what time she expects to finish. The Biker! If you pick-up your veggies at Science Building on Monday evening, you have probably seen Bryar, peddle up on her bike. Last week, she was sporting a leg bandage on the calf of her left leg. Recipe. “Cut Greens into bite size pieces and toss with soya sauce, sesame oil and hot chili oil to taste. Reminds of Gomae- the Japanese cold cooked spinach dish with sesame dressing….yum! ” Editorial Note: I first had cold spinach salad, with toasted sesame seeds and fresh Mandarin slices at a Japanese restaurant in Seattle, a thousand years ago, right after Mike and I were married. I make some form of this recipe several times a year and serve it chilled; it works well with spinach, chard or any combination of greens. Cut tougher greens in thin strips and add a few minutes to steaming time. Serve in small china bowls as appetizer. If you want to make a full side dish, it will take a large bag of greens for 6 people.
Spinaci alla Romana (Spinach, chard or escarole with pine nuts and raisins – serves 4 to 6
(From Sundays at Moosewood Restaurant Cookbook)
2 Tbsp. Raisins (golden raisins look wonderful)
3 garlic cloves, sliced into thin rounds
3 Tbsp pine nuts
l/4 cup olive oil
2 lb. Chard, escarole or spinach
salt and freshly ground black pepper to taste
Soak the raisins in hot water to cover until you are ready to add them to the greens.
Steam the cleaned greens on high heat for 2 or 3 minutes. The greens should be bright green and the leaves stills retaining some of their shape with volume reduced. Drain well.
Saute the garlic and pine nuts in olive oil for a few minutes, until golden. Add greens and stir in the raisins. Toss to coast the greens with hot oil.
Add salt and pepper and serve immediately.
Steamed, Pureed and Sauteed Greens
Wash greens thoroughly (although not too thoroughly cuz they “are” organic and why waste perfectly good B-12?) Put greens in large pot. Add ginger (peeled and coarsely chopped), garlic ( peeled) and green onion. All of these are optional. Throw in a couple of tablespoons of water to keep the greens from adhering to the bottom of the pot. Turn the heat on to medium high and cook for approximately ten minutes until the green have wilted. Put the contents of the pot into a blender or food processor and whirl for about a minute until everything is nicely pureed. Use the original pot to heat up some oil, cumin seeds and a mixture of curry-style spices (cumin, coriander, turmeric, cayenne). Let spices sizzle about a minute and then add the pureed greens. Add salt and pepper to taste. Heat through about 2 minutes. Add salt and pepper to taste. Ta-da! You’ve got a fabulous yummy nutritious meal fit for company or for solitary consumption. ( source of recipe is unknown.)
Braised Mixed Greens (From Tree Hugger Website) This recipe has many variations. I like adding the beans to a braised mixed greens recipe because it makes a complete meal, with perhaps a side dish of sliced tomatoes, cukes and carrots sticks.
Braised Mixed greens.
1 Tbsp. Olive oil
1 small onion, finely diced
2 garlic cloves, 1 slivered and 1 halved
2 lbs. Greens, such as chard, broccoli rabe, spinach, kale, washed and chopped or combination.
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans ( home cooked or canned)
3 or 4 slices chewy country bead
Shaved Parmesan or crumbled fetta or Gorgonzola
Heat the oil in a large skilled or Dutch oven. Add the onion and cook over high heat, stirring occasionally. One the onion starts to soften, add the slivered garlic Coo for a minute more, then add the greens and any herbs. Season wit l/2 teaspoon salt. As the greens cook down, turn them in the pan to bring the ones on top closer to the hat. Once they have collapsed, add l/2 cup water or bean broth, lower the heat and cook. Partially covered until tender. Depending on the greens as long as 20 minutes, just make sure there is some liquid in the pan for sauce. When the green are done, add the beans, heat them through, then taste for salt and pepper. Toast the bread and rub with Garlic. Arrange on plates and spoon the greens and beans over. Drizzle with olive oil. Garnish with the cheese and serve immediately. ( use heavy hearty bread that holds it shape and does not turn mushy.) If you have ingredients, this can be made last minute, so to speak in case someone ate the left overs that were meant to be lunch, like happens at our house.
MORE RECIPES NEXT WEEK!
