This Week’s Share
On Rotation:
Meet Our Farmer In Training Crew
Left to Right: Jeramy, Melissa, Carol, Caitlyn, Katie, Kristin, Justin, and Meryl
The Farmer in Training (FIT) Program at SIO is for individuals with a serious interest in gaining the skills necessary to farm. The program provides each participant with the opportunity to spend a season working and learning on SIO’s well-established 16-acre vegetable farm. The majority of the educational component is based on learning from the experience of working, but the FIT participants also attend monthly workshops covering crop planning, soils and fertility, irrigation, beneficial insects and pests, farm equipment, and business planning and marketing.
This season we have 8 enthusiastic, unique, and energetic Farmers In Training. They started here with us the first week of May and will be here through October seeding, planting, harvesting, weeding, washing in the barn, moving irrigation pipe, and taking part in all the day-to-day work that allows SIO to provide you with your weekly farm share. Throughout the season we will do individual spotlights of each of the FIT participants so you can get a closer look at all the wonderful and hard working people that help grow your food.
Recipes
Kale Recipes
Farm Fresh Kale Salad with Pine Nuts and Raisins
Recipe adapted from The Oregonian: FOODay
Note: This recipe yields ¼ cup dressing and can be prepared 1 day ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.
Dressing:
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon (or less) crushed red pepper flakes
¼ teaspoon freshly ground black pepper
Salad:
½ bunch kale
¼ golden raisins (other raisins or dried cranberries also work)
¼ cup pine nuts, toasted
Whisk together olive oil, lemon juice, syrup, mustard, salt, red pepper flakes and black pepper (set aside, or refrigerate if making ahead of time).
To toast the pine nuts place in a heavy dark skillet over medium heat and cook, stirring until light brown (4-5 minutes or less). Watch carefully, as they burn easily. Once toasted set aside.
Remove and discard the stems and center veins from the kale leaves. Then cut the leaves crosswise into ½-inch-wide strips to yield 6 well-packed cups of kale. Place the dressing in a salad bowl and whisk well. Add the kale and toss to coat greens thoroughly with dressing. Garnish salad with raisins and pine nuts.
Kale Chips
Note: This recipe is back by popular demand, so if you are an already seasoned kale chip lover spread the word to the newbies that it is definitely worth a try, especially if you have kale skeptic children in the house.
Kale (as much or as little as you like)
1-2 tablespoons olive oil
salt, to taste,
pepper, to taste (opitional)
Wash kale and remove center stems. Tear kale into roughly chip size pieces. Toss with olive oil and salt. Place kale ‘chips’ in a single layer on a baking sheet and put in a hot oven, 400˚-450˚F. Bake watching closely, you may have to turn a few chips to make crisp on each side…Voila, Salty Kale chip snacks!
Spring Onions Recipe
Grilled Spring Onions . . . Salad
Adapted from The Oregonian: FOODay
Note: These grilled spring onions are delicious as a side dish, but also can be used in fresh salad where they will add some punch and crunch to the mix.
4 tablespoons olive oil, plus more for oiling grill grates
1-2 sweet spring onions (as a side dish halve two onions, for the salad option cut one onion through the root end into 8 wedges.
Coarse salt and freshly ground black pepper
1-2 teaspoons soy sauce (tamari), red wine or balsamic vinegar (for side dish option)
Additions for Salad Option:
2 tablespoons lemon juice (fresh is always better)
1 head lettuce, chopped or torn into salad-sized pieces
2 garlic scapes, minced
2 sprigs fresh dill, chopped
4 ounces soft goat cheese, crumbled
For Grilled Onions:
When grilling onions keeping a bit of the root end and a good portion of the green tops attached prevents the onion layers from falling apart. Heat grill to medium. Lightly oil grill grates. In a small bowl, gently toss the cut onion with 1 tablespoon oil (and soy sauce or vinegar for side dish option). Season with salt and pepper. Grill onion halves or wedges, turning occasionally until soft, 15-20 minutes.
For Salad:
Grill onions as directed above. In a large bowl, whisk together lemon juice, remaining 3 tablespoons oil, minced garlic scapes, and chopped dill. Season with salt and pepper. Add lettuce and toss to coat. Serve topped with grilled onion wedges and cheese.
Dill Recipe
Soft Herb Roll (for Busy Cooks)
Recipe adapted from www.bigoven.com
Note: These rolls are so good you could eat a dozen! So if you are having company double the recipe.
1 package active dry yeast (about 1 tbsp.)
3 tablespoons sugar
1 teaspoon table salt
1-2 tablespoon fresh dill, minced
1 tablespoon fresh rosemary, minced
1 tablespoon fresh chives, minced
1 tablespoon garlic scapes, minced (optional)
1 tablespoon melted butter
1 large egg (for dough)
1 egg, beaten (for brushing rolls before baking)
1 cup milk or half-and-half
3½ cups all-purpose flour
1 tablespoon coarse salt
In a large bowl sprinkle yeast over ¼ cup cool (70°) water. Let stand until dissolved 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3¼ cups flour and stir to moisten. Knead dough on a lightly floured board until elastic and not sticky) 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal size balls; place in a well-buttered 9 by 13 inch pan. Let dough rise in a warm place until doubled (45 to 60 minutes). Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.
Fuyo Shomi Recipe
Radiant Fuyo Shomi
Adapted from Vegetable Love by Barbara Kafka
1 tablespoon canola oil
2 tablespoons turmeric
1 tablespoon coarse salt
2 heads fuyo shomi, halved lengthwise
1 can coconut milk, plus enough water to make 2 cups liquid
1 tablespoon fresh lime juice or 4 lime wedges (optional)
In an 8- or 9-inch saucepan, heat the oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the pieces of fuyo shomi, laying them on their sides and cramming them in so as to make them as compact as possible. Pour in coconut-water mixture, cover the pan and bring to a boil over medium heat. Cook for 6 minutes. The fuyo shomi should sink into the sauce and cook evenly. If some of the fuyo shomi is not covered with liquid, turn the pieces. Re-cover and cook for 6 minutes. Stir in the lime juice, if using (or serve hot with lime wedges if desired). This is also good tepid.