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Thank you for joining me this season for year one of the Two Spruce Farm CSA; I couldn’t be more excited to be growing for you!
First, some logistics for the first CSA pickup, which is this week! The Northland pickup is on Thursday from 4-6 pm. Look for a yellow mailbox that says Northland Sheep Dairy. The Cobblestone Valley pickup is on Friday also from 4-6 at the farm store.
Two Spruce Farm began two years ago as the project of Lynn and Justin, who were apprenticing for Donn and Maryrose, the owners of the Northland Sheep Dairy. This year, I am adding a small CSA to the farm, which previously only sold at the Homer Farmer’s Market.
If you’re not familiar with the Dairy, it is a horse, donkey, and mule powered farm whose main product is artisanal sheep’s milk cheese. Maryrose sells cheese, meat, yarn, and sheep skins at the Ithaca Farmer’s Market every summer Saturday. This year, I’ll be learning to drive the horses and helping Donn and Maryrose with work on the farm. I’ll also be growing vegetables for you using equines instead of engines.
I should also say that without Donn and Maryrose’s support and inspiration, Two Spruce wouldn’t have come about at all. So if you see them on the farm or around town, please thank them for supporting young, beginning farmers and making it possible for you to get your veggies locally!
Since you signed up for the CSA, the staff of Two Spruce has changed; Scott has decided to pursue farming elsewhere. We’re sad to see him go but wish him well—wherever he lands next, they’ll be lucky to have him.
Your first share will include spinach, collards, kohlrabi, kale, radishes, rosemary, culinary bay, scallions, bok choy, and swiss chard. As the season progresses, there will be more variety and choice in your shares. This week, you can double up on spinach or radishes in place of another item, just send me an email 24 hours before your pickup. Please let me know if you have any other preferences—I’m happy to custom pack your share for you. Take a look at the New York Times spinach and scallion pancake recipe for some breakfast inspiration!
One final item is that there are still shares available for the 2013 season. Please do encourage your friends, family, and neighbors to join us this year.
Don’t hesitate to call or email me if you have any questions. I look forward to meeting you and growing for you this season!
See you soon,
Daniel
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Recipe of the week:
Spinach, Scallion, Brown Rice, and Sesame Pancakes from the NYT
1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta
1. Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.
2. In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.
3. Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.
4. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.
Yield: 16 pancakes
Advance preparation: The pancakes can be frozen for a few months and keep for a couple of days in the refrigerator. Reheat in a low oven or in a microwave.
Nutritional information per pancake: 120 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 28 milligrams cholesterol; 15 grams carbohydrates; 2 grams dietary fiber; 286 milligrams sodium; 5 grams protein |
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KEEP IN TOUCH
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