1 lb fingerling potatoes, sliced lengthwise to 1/4inch thickness
2 cups distilled white vinegar
Extra virgin olive oil
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt, and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
Brush about 2 Tbsp of olive oil onto a baking sheet.
Prepare the cabbage by pulling off any dirty or wilted outer leaves. Using a sharp knife, cut the cabbage into 1” thick slices. Rub the garlic cloves on each side of the cabbage and place on the baking sheet. Brush remaining olive oil onto cabbage slices and top with salt and pepper.
Bake for 30 minutes, until edges of the slices are slightly browned.
If you’ve never fermented before, this is a SUPER EASY one to start with. You can use almost any type of cabbage, and small batches ferment faster so you can enjoy them sooner! Just be sure to use only organically grown produce (like what you get in our CSA) to ferment.
1 Head Cabbage
1 Tbsp Himalayan Pink Sea Salt or REAL Salt
Wash and dry cabbage. Use a food processor or knife to shred cabbage into uniformly sized pieces.
Place shredded cabbage in a large bowl, and toss with 1 Tbsp of salt. Let this sit for 20 minutes, then pound with a kraut pounder or potato masher until limp and juicy.
Pack into a 1 quart mason or fermenting jar, leaving 2 inches of headspace at the top. Pack down tightly so the juice comes above the level of cabbage. Then use a glass fermenting weight, or a ziplock bag with water in it, to weigh down the cabbage and ensure it stays below the water line. Seal fermenting jar, or if using a mason jar put on lid and ring...
For Week #6 of the 2018 FACSAP Harvest, we anticipate the following this Thursday, 28 June:
BLENHEIM ORGANIC GARDENS – Lawrence & Becky Latané
DOWNTOWN GREENS YOUTH FARM PROGRAM – Jennifer Gron
Harvest Treasure Chest: select what you like from these items: fresh herbs – various basils and garlic chives, green beans. Large Shares select two items and Small Shares select one item.
Our vegetable garden has weathered these heavy rains and floods well so far. I attribute this to a sandy soil that drains well, a raised bed system, and high ground location. The lower garden (behind the office building at 206 Charles Street) did have an unintended water feature over the weekend, as river flooding impacted low-lying areas in the City. Check out Downtown Green's Facebook posts to see those pictures.
The young farmers in our Youth Farm Program continue to enjoy the garden space and program activities. We hosted our first family dinner...
This is a great recipe for now AND later. Zucchini doesn’t freeze well for most other recipes, but if you shred it first and pop it in a freezer bag – they’ll make delicious fritters whenever you want! In fact, freezing helps pull out the water from the zucchini, so just drain them after defrosting and you’ll have even crispier fritters. You can also add in chopped herbs, parsley and mint go wonderfully, to liven it up – and if you’re feeling extra fancy, try topping it with a yogurt dip!
1 ½ lbs zucchini, grated (peel and all)
1 tsp sea salt
1/4cup all-purpose flour (a GF substitute also works well in this recipe)
1/4cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt & cracked black pepper, to taste
2-3 Tbsp of finely chopped herbs such as parsley and mint (optional)
2 Tbsp olive oil
Place the grated zucchini in a colander in the sink. Toss with 1tsp of sea salt to coat thoroughly, then le...
This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.
½ cup Aged Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 Tbsp Kosher salt or Sea Salt
1 Tbsp Cracked Black Pepper
1 clove garlic, minced
3 large red or sweet onions
4 yellow or magda squash
In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.
Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.
Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.