Braised Red Cabbage with Bacon

You can make this dish up to one day ahead; it gets better as it sits.For a vegetarian option, omit the bacon and substitute vegetable broth for the chicken broth.

Ingredients 1 medium head red cabbage 6 thick slices smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces) 1 medium yellow onion, thinly sliced 2 tablespoons packed dark brown sugar 2 tablespoons Dijon mustard 1/3 cup cider vinegar 1 cup low-sodium chicken broth

Method 1. Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside. 2. Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered. 3. Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes. 4. Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard. 5. Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.

Thai Salad Dressing

I love the simplicity of ingredients that create a very fresh and exciting Thai salad.  You can use this dressing over mesclun with red onion and cucumber or lettuce with carrots, red capsicum, and cucumber cut into matchsticks or cabbage and green onions.  Eat as a side or use the salad as a base for fried calamari, chicken fingers or a noodle dish. Ingredients 4 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon sesame seed oil 2 tsps fish sauce 1 tablespoon soy sauce 2 teaspoon palm sugar (you can substitute brown sugar) 1 tablespoon ginger, peeled and finely chopped 1/2 garlic clove, finely sliced 1 red chile, seeded and finely sliced 2 tablespoons coriander, chopped 2 tablespoons basil, chopped

You can add more of any of these ingredients, to taste!

Method 1. Prepare dressing by dissolving palm sugar in lime juice and fish sauce. 2. Add freshly ground black pepper to season and whisk in soy. 3. Finally add oil, ginger, garlic and chili. Shake well to blend. 4. Add herbs and shake again. Let sit to marry 10 minutes.

Lamb Stew with Root Vegetables

Lamb stew cooked very slowly with root vegetables. Beautiful, tender, and rich. Ingredients 2 1/2 lb boneless lamb 2 medium onions 4 turnips 4 carrots 4 potatoes 2 tbsp olive oil 2 bay leaves bunch of fresh thyme 2 tbsp plain flour 1 1/2 tsp salt 1/2 tsp pepper 1/2 cup fresh parsley, chopped

Method 1. Cut the lamb into 1 inch cubes. 2. Peel and chop the turnips, carrots and potatoes into small chunks. Peel and chop the onions. 3. Heat the oil in a large saucepan and brown the meat. 4. Put all the vegetables plus the browned meat chunks and the salt and pepper into a Crock Pot. 5. Add 2 cups of water or stock if you have it and cook for 8-10 hours on low. 6. Mix the flour with 1/4 cup water to a paste, and turning up the heat add to the stew. Stir well until gravy thickens and stir in the parsley.

Preserving, fermenting, and freezing

Preserving Jars

My great aunt lived in a 200 year old house with a walk-in pantry that always smelled of cloves and all-spice berries and a cellar with stairs lined with filled preserving jars. Winters froze the soil in her part of the world and preserving was an essential chore.

Here on the Peninsula, we are very lucky to live in a climate that allows four-season vegetable gardening and harvesting.  While we love eating seasonally, we have spent the past three weeks preserving, fermenting and freezing the last of our summer harvest to have as additions to our autumn, winter and spring meals.  Preserving is not only a great way to extend the season of some of our cold tender vegetables and seasonal fruits, it is also an age-old practice differing in flavours and techniques from culture to culture.

Tomato Relish

Kosher Dill Naturally Fermented Pickles

Tomato Sauce

Tomato, Basil and Sherry Vinegar Jam

No sugar Zucchini pickles

Tomato and Macademia Nut Chutney

Bread and Butter Pickles

Corn

Besides the corn, which we blanched, cut off the cob and froze in little ziplock baggies, we put the other prepared condiments into cleaned, used jars with new lids we found here.  Condiments not only taste good, some also aid the body's digestive juices, lower blood sugar levels, guard against cancer, and help balance the energy of a meal.

In addition to the Ball's Blue Book Guide of Preserving which is still available and widely used...at least in the United States, I found a book by Liana Krissoff, Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry.  Liana was raised in a preserving family, has written two other cookbooks and writes a blog as a foodie and mother Pie and Beer.  I am enjoying her canning book and have loved her use of fruit for natural pectin and other sugar reducing recipes.  She writes for the home kitchen - The recipes produce small amounts that only require equipment that most kitchens already have.  The recipes are also seasonally written...which made me think of our CSA Summer Share Trial members and home gardeners struggling with what to do with more zucchinis, cucumbers and tomatoes.

Then there is Sandor Ellix Katz's book Wild Fermentation and my grandfather's recipe for Kosher Dill Pickles.  The smell of them fermenting under a tea towel has been wonderful...re-awakening a smell memory from my childhood while making my mouth water for the taste of a good not overly sweet nor sour pickle!!  Naturally fermented foods like sauerkraut, pickles, kimchis and yogurt are great digestive aids and a protection against disease.   The pickles taste delicious and I am very excited to see how our fermented beetroot relish will turn out.

I am also really enjoying Pietro Demaio's book "Preserving the Italian Way"

Several local friends have generously shared their family recipes as well. Tomato chutney, tomato sauce, tomato relish and a tomato Kasundi recipe from Marieke Brugman of Marieke's Art of Living.  Marieke is a passionate, highly regarded chef and a world traveller. Her website contains a great recipe library and culinary seasonal inspirations. It is a wonderful resource offering a traditional Chinese medicine insight into our seasonal produce and herbs.  She is also hosting a Mornington Peninsula gourmet weekend in August that includes local, seasonal produce and ingredients and cooking instruction!

2012 Summer Preserving

While the cupboards are filling up and there seems to be a constant warm spot on the floor from the large Fowlers pot, until all of the summer crops have been tilled in, I keep finding recipes to try.  The tomatoes have succumbed to green shield beetle damage and late blight with the rain.  The last of that harvest is ripening in the shed...and there is still salsa and green tomato relish to make...and then we move on to figs and quinces!

Biodynamic Gardening Notes 14 - 21 March

This week the moon continues to ascend until Thursday 15 at 11:25 when it starts descending until the end of the month. The descending moon is when the earth is breathing in and drawing growth forces back down below the soil surface. The lower parts of the plants, especially the roots, are activated.  Activities that take advantage of the descending moon include making and spreading compost, transplanting seedlings and trees, taking and planting cuttings, cultivating soil and spraying horn manure preparation 500,  manure concentrate and horn clay (Biodynamic Resource Manual, 51-53). View our previous post for more information about horn manure preparation 500.  Look for the synthesis of the waning, descending moon in an earth sign Saturday, Sunday and Monday evenings to apply 500.

Take advantage of the descending moon by taking all of the summer garden leftovers and making a compost heap.  Well made compost is gold for the vegetable garden and Autumn, being the strong digestive season, is a great time to make it so that it will be ready for spring!  This is also a great week to begin applying compost around fruit trees and to all of the perennial beds.

A Moon node will occur on Wednesday the 14th at 06:40. Moon nodes occur where the moon’s path crosses the path of the Sun. The influence of the node lasts for approximately 2 hours on either side of the node. The effect is similar to that of an eclipse of the Sun by the Moon and it is best to avoid any agricultural or horticultural work for this brief period (Biodynamic Resource Manual, 53).

The moon is in a water sign on Wednesday and Thursday until 11:30, although a planetary trine is ocuring in favour of an earth sign. Water signs are favourable for leaf plants. Earth signs, roots. During these trine periods, the effect of the moon is either intensified by the planets or decreased.  In this case, the planets are not supporting the moon in a water sign.

The moon moves into a fire sign on Thursday 15 at 11:30 until Saturday at 16:55 and the planetary trine in an earth sign continues on Thursday. Warmth or fire signs are favourable for fruit plants. These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, strawberries and fruit trees.

The moon then moves into an earth sign on Saturday at 16:55 until Tuesday morning. Earth signs are favourable for root plants. These included all plants whose roots we harvest: carrots, beetroot, celeriac, swedes, potatoes, turnips, parsnips and onions.

On Tuesday 20 at 00:28, the moon moves into an air sign which is favourable for flower plants. These include all the plants which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.

-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm

Links for more information

For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.

For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .

For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:

Demeter Biodynamics at http://www.demeter.org.au/index.htm

Biodynamic Agriculture Australia at http://www.biodynamics.net.au

Australia Biodynamic- Victoria Inc.  at http://www.biodynamicsvictoria.org/

For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.

Biodynamic Gardening Notes 7 - 13 March

Brian Keats' notes on weather in the 2012 Astro Calendar are predicting extreme weather for almost every month.  Keeping that in mind, anything that we can do to strengthen soil and plants will help them over come the stress of such a season.  Many of the Biodynamic practices suggested for certain times limit the stress to plants by working with their natural rhythms.  We have found that while it is not always possible to do everything on the farm or in the garden on the "correct" day, we do try and plan our tasks keeping the natural rhythm in mind to encourage and support plant and soil health. Garden activities for the coming weeks include planting spring bulbs, planting perennials including herbs, seeding lawn, seeding cover crops, making and spreading compost, harvesting apples, pears, pumpkins,capsicums, eggplants, and  the last of the tomatoes (if the excessive rain has not already finished them off), and planting the autumn garden including beetroot, bok choy, broad beans, broccoli, cabbage, carrots, cauliflower, celery, coriander, dill, endive, fennel, leeks, lettuce, kale, parsley, parsnips, radish,  spinach, spring onions, and turnips.

The moon continues ascending this week – The earth breathes out. We see this as growth activity above the soil. Growth forces and saps flow upwards more strongly and increase the plants vitality. This is the time to spray horn silica preparation 501, cultivate at the appropriate constellation before sowing, harvest on an air constellation plants for medicinal purposes, flowers and plants for preparation making and field crops such as silage and hay (Biodynamic Resource Manual, 51-53).

The full moon is on Thursday 8th of March. “In the 48 hours leading up to the Full Moon there is a distinct increase in the moisture content of the earth. The growth forces of the plants are enhanced. The Full Moon period is also connected with the growth of the plant and quick germination of seeds. Seed germination is prompt but may be soft and prone to fungal attack. The influence of the full moon appears to provide favourable conditions for the growth of fungus on plants. This is related to the increase of moisture and humidity.” (Biodynamic Resource Manual,51)

There is the Perigee of the moon (when the moon is closest to the earth) on Saturday, March 10 at 20:03. The Perigee brings greater moisture and a tendency towards fungal growth. Keep a close eye on those plants prone to blights and mildews. Casuarina tea, seaweed brew and witch’s brew give support to the plants and help them to overcome any fungus, mildews and/or rusts which may be starting.

Biodynamic Agriculture Australia suggests adding 508 - Equisetum/Casuarina teas in atmosphere and soil sprays. "This will build maximum resilience on your farm to buffer the effects of extreme weather.  If there is a prolonged wet period, try doing a sequential spray in the air/fire signs." (News Leaf #90 - Biodynamic Agriculture Australia, 34)

After extreme weather, maria Thun suggests using fresh Equisetum tea - 10gm dries Equisetum in 10 litres water and simmered for 20 minutes sprayed on the plants and the soil in the evening.  The next morning she suggests a spray of strongly diluted Stinging Nettle Feerment.  Equisetum spray pushes the fungi back into the soil, stinging nettle stimulates renewed and healthy growth. (News Leaf #90 - Biodynamic Agriculture Australia, 34)

This week starts off with the moon in a fire sign. Warmth or fire signs are favourable for fruit plants.  These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, eggplant, strawberries and fruit trees.

The moon moves into an earth sign on Friday morning starting at 06:34 until Sunday morning at 07:08. Earth signs are favourable for root plants. These included all plants whose roots we harvest: carrots, parsnips, radishes, beetroot, celeriac, swedes, potatoes, onions and garlic.

From Sunday until Tuesday at 08:22, the moon is in an air sign. Air signs are favourable for flower plants. These include all the plants, which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.

The moon is in a water sign onTuesday, although a planetary trine is ocuring in favour of an earth sign. Water signs are favourable for leaf plants. Earth signs, roots. During these trine periods, the effect of the moon is either intensified by the planets or decreased.  In this case, the planets are not supporting the moon in a water sign.

Prepare for the descending, waning moon next week which is a great time do Autumn applications of 500.  There is also a node on the morning of Wednesday the 14th.

-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm

Links for more information

For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.

For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .

For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:

Demeter Biodynamics at http://www.demeter.org.au/index.htm

Biodynamic Agriculture Australia at http://www.biodynamics.net.au

Australia Biodynamic- Victoria Inc.  at http://www.biodynamicsvictoria.org/

For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.

Biodynamic Gardening Notes 29 February - 6 March

The moon continues descending this week until Thursday morning – The earth is breathing in and drawing growth forces back down below the soil surface.  The lower parts of the plants, especially the roots, are activated.  Activities that take advantage of the descending moon include making and spreading compost, transplanting seedlings and trees, taking and planting cuttings, and cultivating soil. The moon then starts ascending – The earth breathes out.  We see this as growth activity above the soil.  Growth forces and saps flow upwards more strongly and increase the plants vitality. This is the time to spray horn silica preparation 501, cultivate at the appropriate constellation before sowing, harvest on an air constellation plants for medicinal purposes, flowers and plants for preparation making and field crops such as silage and hay (Biodynamic Resource Manual, 51-53).

A Moon node will occur on Thursday the 1st at 08:35.  Moon nodes occur where the moon’s path crosses the path of the Sun.  The influence of the node lasts for approximately 2 hours on either side of the node.  The effect is similar to that of an eclipse of the Sun by the Moon and it is best to avoid any agricultural or horticultural work for this brief period (Biodynamic Resource Manual, 53).

Seeds that we are sowing now are BROAD BEANS!!, beetroot, bok choy, broccoli, cabbage, carrots, cauliflower, celery, coriander, dill, leeks, lettuce, kale, parsley, parsnips, radish,  spinach, spring onions, and turnips.

Autumn is coming.  The days are shortening, the nights have moisture and the soil is entering into its main digestive time of the year.  If you did not begin your compost on Wednesday, take advantage of the descending moon in an earth sign on Thursday and make a compost pile.  Compost is a valuable fertilizer and soil additive.  It does seem like a complex science but just start by pulling the remains of your summer garden which are finished and piling them with grass cuttings, kitchen scraps, weeds, seaweed, old hay, road kill, old newspapers...all of this can be recycled into "black gold" for the garden.

If you haven't already pulled your storing onions, and the tops have already died back, Thursday and Friday until 15:13 are a great time to pull them and lay them out in a shed or garage to dry completely.  Pulling them in a descending moon during an earth sign will help to keep them from rotting or sprouting.

This is also the time to germinate new lawns.  Seeding a new lawn on Monday or Tuesday and then providing it with water when needed will give your lawn the chance to germinate while the soil is still warm and then set roots deeply throughout autumn and winter.  By spring, your lawn will be a sward...if that is what you want in your landscape.

The ascending moon in autumn is also a good time to dry herbs for use all winter.  The herbs will be in their fullest during a leaf, flower or root sign throughout the ascending moon.  Cut or dig them now and then dry them in a cool place with good aeration and no direct sunlight to store all of their goodness.

The full moon is on Thursday the 8th of March at 19:39.  “In the 48 hours leading up to the Full Moon there is a distinct increase in the moisture content of the earth.  The growth forces of the plants are enhanced.  The Full Moon period is also connected with the growth of the plant and quick germination of seeds.  Seed germination is prompt but may be soft and prone to fungal attack.  The influence of the full moon appears to provide favourable conditions for the growth of fungus on plants.  This is related to the increase of moisture and humidity.” (Biodynamic Resource Manual,51)

The sun is in the sign of Aquarius.  Peppering is the Biodynamic practice of roasting weed seeds, insects and animals in or on a fire to produce an ash that can be used to protect crops from these things.  Days prior to the full moon while the sun is in Aquarius, we will roast the green shield beetles that Tommi has been collecting.  We will do a post just on peppering to offer more details.  Collect any winged insect that has been giving you problems and roast them in a cast iron fry pan over a fire.  Try to include the insect at all stages of life. And look for the post to get the next step on what to do with the ash.

The moon is in an earth sign on Wednesday morning starting at 03:07 until Friday afternoon at 15:13. Earth signs are favourable for root plants. These included all plants whose roots we harvest: carrots, parsnips, radishes, beetroot, celeriac, swedes, potatoes, onions and garlic.

The moon then moves into an air sign until Monday at 00:04. Air signs are favourable for flower plants. These include all the plants, which are grown for their flowers, and where we want a long flowering time: garden flowers, medicinal and preparation flowers, bulbs and broccoli.

From Monday until Wednesday at 04:50, the moon is in a water sign. Water signs are favourable for leaf plants. These include all the plants whose leaves we harvest: cabbages, cauliflower, parsley, coriander, lettuce, spinach, bok choy, silver beet, asparagus and fennel.

For the rest of Wednesday, the moon is in a fire sign.  Warmth or fire signs are favourable for fruit plants.  These include all plants whose seed fruit we harvest: beans, peas, grains, cucumbers, squashes, lentils, corn, capsicums, rice, soya, tomatoes, zucchini, eggplant, strawberries and fruit trees.

Prepare now for Autumn applications of preparation 500 by making sure you have it on hand before the next descending moon mid month.

-Gardening Notes are compiled using Brian Keats Antipodean Astro Calendar; Maria Thun’s Gardening for Life; Biodynamic Agriculture Australia’s Biodynamic Resource Manual; Peter Cundall’s The Practical Australian Gardener; Louise Riotte’s Astrological Gardening; and the experiences and farm practices on Transition Farm

Links for more information

For more information about our Biodynamic Gardening Notes, visit our previous post About our Biodynamic Notes.

For more information about liquid brews for plant health, visit our Seasonal Notes page and click the tag “liquid brews” .

For more information about Biodynamics and to purchase biodynamic preparations, I know of three organisations in Australia:

Demeter Biodynamics at http://www.demeter.org.au/index.htm

Biodynamic Agriculture Australia at http://www.biodynamics.net.au

Australia Biodynamic- Victoria Inc.  at http://www.biodynamicsvictoria.org/

For more information about the Antipodean Astro Calendar, Biodynamic Planting and research and more visit Brian Keats’ website at http://astro-calendar.com/index.htm.

Slow-Roasted Tomatoes

You can eat these as is...the roasting intensifies the flavour...very tasty! or marinate them in extra virgin olive oil first.  They are not dry enough to last for long periods of time in oil, though.  So consume them within a week on sandwiches, tossed in salads for a special spark or simply with a soft cheese, basil and tender greens.

Ingredients Cherry tomatoes, cut in half horizontally Extra virgin olive oil Salt and Pepper to taste

Method 1. Preheat the oven to 140ºC. 2. In a small roasting pan, toss the tomatoes with the olive oil. 3. Roast the tomatoes, seed-side up, for 2 to 3 hours. 4. Serve with good bread, cheese and greens.

Summer Share Trial 2012 - Week #7 (24th & 25th February)

Summer Share Trial Week #7 - Half Share Box (2 people) February 2012

WHAT’S IN THE BOX The photo shows the items in your box this week.  Some items and quantities may vary depending on the harvest.

This is the last week of the Summer Share Trial. We hope you have enjoyed it.

NOTES ON THE SHARE Basil – In addition to the standard green basil, we have put two other basil varieties in the box. 'Lemon'- and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans.  The harvest of beans will be small this week...maybe that is a welcome change! Beetroot – The beetroot are smaller ones again this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple ‘Ruby Queen’ and golden ‘Burpees Golden’. Bok Choy – There is both the red and green variety. Cantaloupe- We have grown three varieties - 'Hale's Best', 'Hearts of Gold' and 'Planter's Jumbo'.  We wait until they slip off the vine, the plants indicator of readiness. They may still need a bit of time on a counter to finish.  When the picked end smells sweet, it is ready for eating. Carrots – This week there is a mix of 'Nantes', 'Cosmic Purple' and 'Atomic Red'. Cauliflower – Our cauliflower planting is finally coming on.  We are hoping that everyone will receive some this week. Eggplant – The only ones ready are ‘Long, Thin, Purple”, an Asian variety. We are continuing to divide the harvest to ensure everyone gets some. Lettuce – All boxes have a head of Green Oak Leaf. Parsnip - The variety is 'Hollow Crown'. Tasty white long roots with sweet flavor. A popular variety in the 1820’s...we believe it still is... with very long roots. Pimientos de Padron – We will be again dividing the harvest of these peppers.  There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is white skinned ‘Coliban’. Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week.

NOTES ON SURPLUS If you would like a pesto bunch of basil (or 2), please email or call us.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Roasted Parsnips, Beetroot and Carrots Cucumber, Tomato, Feta and Olive Salad Zucchini, Cherry Tomato and Chicken Kebabs Beetroot, Feta and Almond Salad

Beetroot, Feta and Almond Salad

This recipe is one of those that can be enhanced with seasonal ingredients like fresh oranges at the end of winter when there is tender young English spinach and new beetroot.  It is also wonderful in summer, made with balsamic vinegar,  when there are extra beetroot and lots of lettuces. Ingredients Citrus Vinaigrette (or substitute in Balsamic Vinaigrette replacing basil with lemon basil or dill) 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons orange juice Beets 4 beets 1 tablespoon olive oil Salad Bowl of greens (lettuce, arugula, spinach, salad mix, watercress, etc) 1/2 cup sliced or slivered almonds 100 grms Main Ridge Dairy feta or goat cheese, coarsely crumbled

Method 1. Preheat oven to 200C. Remove beetroot tops and wash beets.  Coat with olive oil and wrap each beet  in foil. Place on a baking pan. Roast beets until tender, about 30 minutes to an 1 1/2 hours depending on size. 2. Cool beets; peel (the peel will just slip off - The red beets do stain) and cut into 1/2-inch wedges. 3. Whisk all vinaigrette ingredients in a small bowl. Season with salt and pepper. 4. Mix lettuces, nuts, cheese and dressing in large bowl. Toss. Top with beets.

Cucumber, Tomato, Feta and Olive Salad

Ingredients 2 medium cucumbers cut into 1/4's and then into 1cm cubes 20 cherry tomatoes cut into 1/4's 15 kalamata olives cut in half 200 gms Main Ridge Dairy feta cheese cut into 1cm cubes Balsamic Vinaigrette 3 tbsps balsamic vinegar 5 tbsps olive oil 6 basil leaves cut into thin slivers salt and freshly ground pepper

Method 1. Cut all vegetables, olives and cheese into a large bowl. 2. Add vinegar, oil, salt, pepper and basil and stir. 3. Serve over lettuce or on its own.

Roasted Parsnips, Beetroot and Carrots

This recipe is great with parsnips and also wonderful with potatoes.

Ingredients 5 parsnips -  peeled, root ends trimmed, cut into matchsticks 5 carrots - peeled, root ends trimmed, cut into matchsticks 3 medium size beetroot(red or golden or both) - peeled and cut into matchsticks 6 sprigs of fresh thyme, leaves removed 2 tablespoons olive oil Salt Freshly ground white pepper

Method 1. Heat the oven to 375 degrees.  Try to cut all vegetables into matchsticks of even size. 2. On a shallow baking tray, toss the parsnips, carrots and beetroot with the thyme, olive oil, salt and white pepper to taste. 3. Place the tray in the oven and roast, stirring every 10 minutes until vegetables are tender and roasted, about 40 minutes.

Summer Share Trial 2012 - Week #6 (17th & 18th February)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary depending on the harvest.

This is the last week of the six week trial. We have enough produce to run the trial for one extra week - so please let us know as soon as you can if you would like to continue for one more week.

NOTES ON THE SHARE Basil – In addition to the standard green basil, we have put two other basil varieties in the box. ‘Siam’ – a purple tinged Thai basil- and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans. The yellow and purple beans can be used in recipes calling for green beans.  They can all be steamed or stir-fried together for a beautiful side dish. If you cook the purple beans too long, they do turn green. Beetroot – The beetroot are lovely smaller ones again this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple ‘Ruby Queen’ and golden ‘Burpees Golden’. Cantaloupe- We have grown three varieties - 'Hale's Best', 'Hearts of Gold' and 'Planter's Jumbo'.  We wait until they slip off the vine, the plants indicator of readiness.  We are hoping that there will be enough for everyone to receive in their box this week. Carrots – This week the baby carrots are ‘Atomic Red ’ and the larger carrots are 'Nantes'. Eggplant – The only ones ready are ‘Long, Thin, Purple”, an Asian variety.  The eggplants have been very slow and were affected by the rain this week with the larger eggplant splitting from the moisture.  We are continuing to divide the harvest to ensure everyone gets some. Lettuce – All boxes have a head of Green Oak Leaf and Red Cos. Please let us know if you would only like one head or if you would like a head of Green Cos. Pimientos de Padron – We will be again dividing the harvest of these peppers.  You should get another bag over the next two weeks. There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is red skinned ‘Pontiac’. Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week.

NOTES ON SURPLUS We have begun our planning for the next season. Your feedback from the surveys has been wonderful.  Thank you.  The next season, with all of the information we have gained from the trial, we hope that the box size will better reflect the needs of a family of two and a family of four.  If you are receiving more food then you would like, please leave some items on pick up day and we will pass these on to other members.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Roasted Cherry Tomatoes with Quinoa and Feta Bok Choy, Broccolini and Chicken in a Spiced Sauce Chicken and Cashew Stir-Fry Aunt Bee’s Bread and Butter Pickles Carrot and Leek Soup

Chicken and Cashew Stir-Fry

Ingredientsoil, for cooking (vegetable oil works best in this recipe) 750 g chicken thigh fillets, cut into strips 2 egg whites, lightly beaten ½ cup cornflour 3 cloves garlic, chopped or put through a press 2 onions, thinly sliced 4 medium sized carrots and/or 1 red sweet capsicum, cut into match sticks 200 g broccoli, cut into bite-sized pieces 2 tbsp soy sauce 2 tbsp sherry 1 tbsp oyster sauce 1/3 cup roasted cashews 4 spring onions, diagonally sliced

Method 1. Heat the wok until very hot, add 1 tbsp of the oil and swirl to coat the side. Dip a quarter of the chicken strips into the egg white and then into the cornflour. Add to the wok and stir-fry for 3-5 minutes or until the chicken is golden brown and just cooked. Drain on paper towels and repeat with the remaining chicken, reheating the wok and adding a little more oil each time. 2. Reheat the wok, add 1 tbsp of the oil and stir-fry the onion, carrot and/or capsicum and garlic over medium heat for 4-5 minutes, or until the vegetables are softened slightly. Add broccoli, continuing to stir. Increase the heat to high and add the soy sauce, sherry and oyster sauce. Toss the vegetables well. 3. Return the chicken to the wok and toss over high heat for 1-2 minutes to heat the chicken and make sure it is entirely cooked through. Add salt if desired. Toss the cashews and spring onion through the chicken mixture, and serve immediately over rice or udon noodles.

Aunt Bee's Bread and Butter Pickles

Ingredients3 litres of thinly sliced cucumbers 1 litre thinly sliced red onion ¼ cup canning salt Brine 3 cups white vinegar 3 cups white sugar 3 tsp mustard seed 3 tsp celery seed 1 tsp turmeric

Method 1. Place the cucumbers, onions and salt in ice for at least three hours – preferably over night. Afterwards, drain and rinse and drain and rinse. Otherwise the pickles are too salty 2. Boil gently for 5 minutes the following: vinegar, sugar, mustard seed, celery seed and turmeric. 3. Add cucumbers and onions leaving them in long enough to lose their colour, turning yellow. 4. Place in jars (makes about 6 size 20 fowlers jars) and process as per your preserving units recommendation.

Carrot and Leek Soup

Ingredients1 kg carrots, sliced into 1 cm thick rounds 4 cups stock 1 medium potato, cut into cubes 1-2 tsp salt 1 ½ cups of leeks, halved and then thinly sliced 1/3 cup ground almonds 2-4 cloves of garlic, pressed leaves from 4 sprigs of thyme leaves from 2 sprigs of marjoram 1 tsp grated fresh ginger pinch of nutmeg and cinnamon fresh basil

Method 1. Place carrots, stock, potato and salt together in a soup pot.  Bring to a boil and then reduce the heat to a simmer until carrots are tender. 2. Sauté leeks and garlic in 3-4 tbsp of butter for about 7 minutes. Add the remaining spices, sautéing for another 2-3 minutes to release their flavour. Add almonds and remove from heat. 3. Puree all ingredients together, return to pot.  Add salt and pepper to taste as well as extra thyme or ginger if desired. 4. Simmer 5 - 10 minutes to "marry" the flavours. Serve the soup with a dollop of crème fraiche topped with slivered basil leaves.

Roasted Cherry Tomatoes with Quinoa and Feta

I have seen and tried many variations of this recipe.  Some have no cheese nor chick peas.  Some roast the tomatoes in a cooler oven for more time.  Some have lots of parsley and lemon juice, like a quinoa tabouli.  Here is a starting point to create your own variation. Ingredients 2 cups quinoa 2 cups vegetable broth 2 cups dry white wine 15 - 20 cherry tomatoes 5 cloves of garlic – minced 1/4 cup extra virgin olive oil 1 - 2 tbsps balsamic vinegar leaves from 4 sprigs of fresh thyme sprinkle of salt and pepper 4 oz crumbled feta cheese 150 grams chick peas, pre-soaked and boiled until soft or 1 can of chick peas Herbs to taste - Parsley, basil, purple basil

Method 1. Cut tomatoes in half.  Sometimes I scoop out and discard seeds and juice. But sometimes I don't.  The first way presents better. 2. Toss tomatoes in olive oil and thyme and sprinkle with salt and pepper. 3. Place tomatoes on a baking sheet and fill each with a sprinkle of minced garlic. Roast at 400 degrees for 30 minutes or until they start to shrivel a little. 4. When tomatoes are halfway cooked, start to prepare the quinoa. Combine quinoa, white wine and vegetable broth in a small pot, cover and bring to boil. 5. Reduce heat and let simmer with lid half on for about 15 minutes or until all of the liquid has been absorbed. 6. Remove tomatoes from oven and mix into the quinoa, adding chick peas,  feta and  herbs. Mix gently, adjust seasoning and serve.

Harvesting tomatoes...Passata, passata, passata!!

Our tomato season started back in late August, when we planted seeds in the greenhouse. The varieties we tried this season included 'Marglobe', 'Grosse Lisse', 'Roma', 'Amish Paste', 'Principe Borghese', 'Tommy Toe' and 'Sugarlump'.

The seedlings were planted out towards the end of October along with companions Marigold and Basil.  Since then it has been a process of  keeping the tomatoes tucked into the trellis system, pruning (mainly to keep them up away from the soil), watering and feeding with different biodynamic preparations and home brewed seaweed solution.

The picking started mid January just in time for the Summer CSA program and we are still picking daily.... lots of tomatoes.....

We harvest and store the tomatoes early to hold the flavour rather than let the sun take too much of that -  To make the passata we used the 'Roma' varieties - For preserving whole tomatoes for winter stews we used the 'Grosse Lisse' and 'Marglobe' varieties.

The machine made the sauce at such a wonderful speed.... our first 18kg of 'Roma' tomatoes in 7 minutes!

Cleaning, sterilizing and re-heating the jars took considerably longer ... but after processing the 'Roma', 'Marglobe' and 'Grosse Lisse' tomatoes harvested to date we now have over 60 jars of passata and whole tomatoes stored away to get us through until next years harvest.

If you are interested in a 20 kilo box of tomatoes, please let us know.

Ratatouille

Ingredients2*1/2 kilo eggplants, cut into cubes 1 ¾ teaspoons plus ¾ teaspoon salt, divided 1 kilo tomatoes, diced 5 cloves garlic, crushed and chopped ½ teaspoon ground black pepper 1/3 cup loosely packed, chopped fresh basil ¾ cup loosely packed, chopped flat-leaf parsley 700 grams onions, thinly sliced 3 bell peppers, cored, seeded, and chopped 1 kilo of zucchini, cut lengthwise and then into ½-inch slices 1/3 cup dry white wine

Method 1. Place a single layer of paper towels on 2 large plates. Place the cubed eggplant onto the plates and sprinkle with 1 ¾ teaspoon salt. Allow the eggplant to sit for 20 minutes. 2. In a large saucepan, cook the tomatoes, garlic, black pepper, basil, and parsley, uncovered, over medium heat. 3. In a large skillet, sauté the onions and bell peppers in a small amount of olive oil over medium-high heat for 10 minutes, stirring occasionally, until the vegetables are very lightly browned. Remove the skillet from the heat and transfer the browned vegetables to the tomato mixture. 4. Pat the eggplant dry with a fresh paper towel and add it, along with the zucchini to the tomato mixture. Cover the pot and cook the stew over low-medium heat for 45 minutes, until the vegetables are tender. 5. Add the white wine and ¾ teaspoon salt and cook for an additional 5 minutes.

Summer Share Trial 2012 - Week #5 (10th & 11th February)

WHAT’S IN THE BOXThe following are the items in your box this week.  Some items and quantities may vary depending on the harvest. Carrots are also included...just absent from the photo.

NOTES ON THE SHARE Basil - In addition to the standard green basil, we have put two other basil varieties in the box. ‘Lemon’ – a delightful herb which goes great with chicken, fish, zucchini and in salad dressing. There are two recipes on the website; and ‘Purple Opal’ – a deep purple leaf with a subdued basil flavour.  It looks wonderful sprinkled over dishes before serving. Beans – This week there are green ‘Strike’, yellow ‘Cherokee Wax’ and purple ‘Royal Burgundy’ beans. The yellow and purple beans can be used in recipes calling for green beans.  They can all be steamed or stir-fried together for a beautiful side dish. If you cook the purple beans too long, they do turn green. Beetroot - The beetroot are lovely smaller ones this week.  Perfect for steaming whole or in quarters.  Each bunch has a mixture of purple 'Ruby Queen' and golden 'Burpees Golden'. Carrots – This week the carrots are ‘Atomic Red ’.  Would love your feedback on the taste. Eggplant – Eggplant are here with ‘Long, Thin, Purple”, an Asian variety showing up in some of the boxes this week. The plumper ‘Listada’ eggplant are still not quite big enough.  If it is not in your box this week, it will be next week. Lettuce – All boxes have a head of Green Oak Leaf and Red Cos. Please let us know if you would only like one head. Pimientos de Padron – We will be again dividing the harvest of these peppers.  You should get another bag over the next two weeks. There is a recipe on the website for making a special ‘Tapas’ dish with this sometimes hot, sometimes not pepper. Potatoes – This week the variety is red skinned ‘Pontiac’. We love this variety!  Some do have a bit of scab. The scab is little more then visual annoyance.  They are fine inside. Tomatoes – Look forward to some extras in your box this week. Zucchini – We have a surplus of zucchini.  Please ask if you would like extra.

NOTES ON SURPLUS This is one of the features of a CSA - Members share in the surplus.  Transition Farm has had an excellent season with the boxes this week anticipated at having at least 20 distinct vegetables and herbs.  This is well beyond the 10-12 items we thought would make up a box.  If you are receiving more food then you would like, please leave some items on pick up day and we will pass these on to other members.

RECIPE SUGGESTIONS Recipe suggestions for the week are: Stir-Fried Bok Choy with Tofu Fresh Corn  and Tomato Salsa Thai Vegetarian Red Curry Eggplant Caponata