Tuesday Lunch at the Farm!
We are having volunteer day again this summer on Tuesdays. This is a day for folks who want to help out on the farm to come join us part of the work-day. From 10-2pm we will be working in the garden or greenhouses on a project such as planting, weeding, preparing beds or making compost. Then at 2pm we break for a family style farm lunch featuring what we have growing on the farm, (always an epic event!) Some folks go home after this, or some stay to help more of the work-day. You are welcome to come join us. Please call: 360-484-3345 to let us know you will be joining us.
We will featuring photos and recipes from the meal here on the website! Check back in for more as the season evolves..
This week, we have our classic farm lunch recipes we’d like to share with you!
Black Beans with Oregano (recipe coming soon!)
Fresh Garden Greens
Hollyhock Dressing (recipe coming soon!)
Skillet Corn bread
Garlic Sauteed Braising Greens
Featuring cilantro, oregano, salad mix and braising greens from our farm. You can find our products for purchase at the Astoria Co-op. Our products are also featured in recipes at these restaurants: Pickled Fish, Pelicano, Bailey’s Café, Nanci & Jimella’s Market Café.
Adapted from the “Yellow Farmhouse Cookbook” by Kimball. He specifies and uses the appropriate quantity of ingredients for a 9″ cast iron skillet and also uses only coarse-grained corn flour.
1. Oven to 425; place in it a lightly bacon-greased 9″ skillet.
==> coarse cornmeal will be separated into two fractions: 1 cup and 1/2 cup<==
2. Melt 4T butter, bacon drippings, or a blend, keep in melted state
3. Boil enough water so that you can pour out 1/2 cup into a large mixing bowl that contains 1/2 c of coarse corn meal. Mix to form a gruel. Eventually, all ingredients will go into this bowl.
4. Drys: mix together in separate bowl –
1 c coarse corn meal
1/2 c fine corn meal
1 c flour
2+ T sugar
1+ t salt
2 t baking powder
1 t baking soda
2 medium eggs (size isn't overly crucial)
2 c buttermilk
6. Whisk in the eggs and buttermilk to the cornmeal gruel.
7. Lightly mix in the drys.
8. Pour into the skillet. Careful! The handle is going to be HOT!
9. Gently fold in the melted butter.
10. Bake 25 minutes; remove from skillet onto a cooling rack. Can serve right away.
Garlic Sautéed Braising Greens
▪ 2 TBsp of Olive Oil
▪ 2 Bunches of Braising Greens, washed, and roughly chopped
▪ 2-3 Cloves garlic
▪ 1/8 of a cup of broth or water
▪ Enough course salt to taste
▪ Sesame oil to taste
1. Heat a medium sized saute pan over med-high heat. Add the garlic and saute until tender, about 1 minute.
2. Add the greens a handful at a time, stirring for a minute or two while the leaves begin to wilt.
3. Add the stock or water, allow everything to steam together until the greens are tender
4. Season with salt to taste, and add a few drops of sesame oil
This will feed 4, half the recipe for 2.. This is great, serve with some nice BBQ Pork Tenderloin and some rice.
Fred and I have really been enjoying these recently, they taste great and pack a real whammo for nutrition and energy. Enjoy!
1 Tbs sesame seeds
1 Tbs flax seeds
10 raw almonds
1/2 c juice (any kind will do, use your favorite!)
1 bunch spinach, chopped
1 inch ginger, peeled + chopped (optional, but delicious!)
1/2 Tb green powder (I really like, “Vitamineral Green” but you can use any kind)
4 Tbs yogurt
1 c berries (frozen this time of year)
honey to taste
Blend the sesame, flax and almonds first until ground finely. Add ginger and orange juice and spinach a handful at a time while blending. Once it has been incorporated, add the rest of ingredients and blend til smooth. Yum!
We have sheep at the farm this year and we now have baby lambs! Here are some photos and a video that our friend Julie (the Bee mentor!) took of the lambs standing for the first time!
Spring has sprung here on the farm! We are harvesting our very first salad greens of the season, and that means we will soon be having our 5th Annual Spring Salad Social! We will be hosting a community potluck in our Upper Greenhouse, attached to the barn. We will be serving salad and the first pizzas of the year. The event will be held Saturday April 12th, starting at 1:00pm. Please bring a dish and come share in the luscious spring harvest with us! We look forward to seeing you there.
Also that means that soon we will be starting our weekly email letting you know what we have available on the farm. If you are not on the list and would like to be, please email us at firstname.lastname@example.org
Here are some photos of the greenhouse with those delicious first of the season greens!
It has been a lovely winter here on the farm. We have enjoyed this last week’s snow and seeing the contrast of the cover crops, spinach and new greens starts in the greenhouse against the white blanket of snow outside. We are busy planning out our plantings for this next season and getting greens planted into the green houses. We have arugula, spinach and braising mix coming up from a January plantings that have made it through the single digit temperatures. We are very excited to see these greens doing so well, along with our overwintered spinach!
We are looking forward to running our CSA again this year and we will have this year’s CSA flyers out very soon. If you are interested in signing up, please send us an email: email@example.com