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CSA Week #5

7/11/2017

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Sandhill Farms CSA Pick-Up #5


Our Garlic Harvest Party was a huge success!  Thank you to everyone who came out.  We got about 80% of the garlic out of the ground, bundled, hung, and braided.  We could not have done it without our local community! 

This week we've got lots of exciting surprises popping up and out of the ground from beautiful carrots emerging from the earth to sunflowers bursting open into the light. Enjoy the bounty!

From the Sandhill Farms Family
​

CSA Box #5

Baby Carrots
Purple Stripe Garlic
Dulce Fava Beans
Sweet Onions
Red Fire Head Lettuce
Italian Radicchio 
Fennel
Celery
Lavender
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LAVENDER LEMONADE WITH HONEY
Yield 1 quart
​INGREDIENTS
  • 1 cup raw honey (local if you can get it)
  • 5 cups pure water
  • 1 Tbsp. dried, organic culinary lavender (or 1/4 cup fresh lavender blossoms, crushed)
  • 1 cup fresh-squeezed, organic lemon juice, strained
  • Ice cubes
  • Lavender sprigs for garnish

INSTRUCTIONS
  • Bring 2 1/2 cups purified water to boil in a medium pan

  • Remove from heat and add honey, stirring to dissolve.

  • Add the lavender to the honey water, cover, and let steep at least 20 minutes or up to several hours, to taste.

  • Strain mixture and compost/discard lavender

  • Pour infusion into a glass pitcher

  • Add lemon juice and approximately another 2 1/2 cups of cold water, to taste. Stir well.

  • Refrigerate until ready to use, or pour into tall glasses half-filled with ice, then garnish with lavender sprigs.


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SAUTÉ OF FRESH FAVA BEANS, ONIONS, AND FENNEL
INGREDIENTS
  • 3 pounds fresh fava beans, shelled
  • 1/3 cup olive oil
  • 1 cup chopped onion
  • 1 fresh fennel bulb, trimmed, sliced
  • 1 1/3 cups (about) canned low-salt chicken broth
  • 4 tablespoons chopped fresh dill
  • 1/2 cup chopped pancetta*
  • 1/2 teaspoon dried savory
  • 2 tablespoons fresh lemon juice
 PREPARATION
  • Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).

  • Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes.

  • Add favas beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil.

  • Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry.

  • Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill.

  • Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
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CSA Week 4

7/4/2017

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CHECK OUT THIS ARTICLE IN THE OGDEN STANDARD EXAMINER ABOUT OUR GARLIC HARVEST PARTY! HOPE TO SEE YOU THERE!
HTTP://VISUALS.STANDARD.NET/2017/07/02/EDEN-FARMER-INVITES-COMMUNITY-TO-GARLACTICA-AN-ANNUAL-GARLIC-HARVEST/

CSA BOX #4

RAINBOW SWISS CHARD
KALE 
HEAD LETTUCE 
CHIVES
LAVENDER
FRESH GARLIC
RHUBARB
BABY BEETS
SWEET ONIONS

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Strawberry Rhubarb Pie

via smittenkitchen.com
Serves 8

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust: 
Combine flour, sugar and salt in processor. [Alternately, you can use a pastry cutter to make your dough, as I did.] Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling: 
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
​Assemble Pie: 
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish [er, I used a metal one and it was just fine]. Trim excess dough, leaving 3/4-inch overhang. Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about another 25 minutes. [The original recipe suggested a total baking time of 1 hour and 55 minutes. No joke. Mine was done in just shy of an hour.] Transfer pie to rack and cool completely.

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CREAMED CHARD AND SPRING ONIONS
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​ INGREDIENTS
1 1-POUND BUNCH SWISS CHARD, THICK STEMS REMOVED AND LEAVES SLICED INTO RIBBONS
3 SPRING ONIONS, ENDS TRIMMED, WHITE AND SOME GREEN PARTS SLICED INTO THIN COINS
3 TABLESPOONS BUTTER
3 TABLESPOONS ALL-PURPOSE FLOUR
1 1/4 CUPS MILK
SALT AND PEPPER

DIRECTIONS
WASH YOUR CHARD, BUT NO NEED TO DRY IT, JUST PLACE IT IN A LARGE POT OVER HIGH HEAT. COOK, COVERED, WITH JUST THE WATER CLINGING TO LEAVES, STIRRING OCCASIONALLY, UNTIL WILTED, ABOUT 6 MINUTES. PRESS OR SQUEEZE OUT THE EXCESS LIQUID ANY NUMBER OF WAYS, EITHER BY WRINGING IT OUT IN CHEESECLOTH (MY FAVORITE METHOD), PUTTING IT IN A MESH STRAINER AND PRESSING THE MOISTURE OUT WITH A SPATULA OR LARGE SPOON OR LETTING IT COOL LONG ENOUGH TO GRAB SMALL HANDFULS AND SQUEEZING THEM TO REMOVE AS MUCH WATER AS POSSIBLE. WIPE OUT THE LARGE POT SO YOU CAN USE IT AGAIN. HEAT MILK OR CREAM IN A SMALL SAUCEPAN OVER MODERATE HEAT, STIRRING, UNTIL WARM. KEEP WARM. MEANWHILE, COOK ONION AND GARLIC, IF USING, IN BUTTER IN YOUR WIPED-OUT LARGE POT OVER MODERATELY LOW HEAT, STIRRING OCCASIONALLY, UNTIL SOFTENED, ABOUT SIX MINUTES. WHISK IN FLOUR AND COOK ROUX, WHISKING, ABOUT THREE MINUTES. ADD WARM MILK OR CREAM IN A SLOW STREAM, WHISKING CONSTANTLY TO PREVENT LUMPS, AND SIMMER, WHISKING, UNTIL THICKENED, THREE TO FOUR MINUTES. STIR IN CHARD, THEN SALT AND PEPPER TO TASTE AND COOK, STIRRING, UNTIL HEATED THROUGH. 

​TO MAKE CREAMED CHARD AND SPRING ONION PASTA: USE 1 3/4 CUPS OF MILK INSTEAD OF 1 1/4 CUPS. STIR 1/4 CUP FINELY GRATED PARMESAN INTO THE SAUCE WHILE COOKING, AND KEEP EXTRA ON HAND FOR SERVING. THIS SHOULD BE ENOUGH TO TOSS WITH ABOUT HALF A POUND OF PASTA (MORE OR LESS DEPENDING ON HOW SAUCY YOU LIKE YOURS).

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Sandhill FArms CSA  Week 3

6/28/2017

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CSA Box #3
Baby Onions
Cherries
Spring Mix with Bachelor Buttons
Easter Egg Radish
Turnips
Red Fire Lettuce Head
Fresh Garlic
Ovations Mix

The farm has begun to burst with abundance and we are doing our best to keep up with harvesting and distributing all the delicious produce as we try to pull all the weeds that want to disrupt our plans.  This week we traded with a local organic cherry grower in north Ogden (profile coming soon on our blog) in order to bring you some sweetness along side all of the green goodness. Lots more garden surprises coming soon!

See below for information about our Garlic Harvest Party on Saturday, July 8!

From the Sandhill Farms Family
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Turnip and Onion Gratin
INGREDIENTS
    • 1/2 pound turnips, peeled and grated
    • 1 onion, chopped fine
    • 2 teaspoons cornstarch
    • 1/4 cup plus 1 tablespoon freshly grated Parmesan
    • 1/3 cup heavy cream
 PREPARATION
    1. In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.


​
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Cherry Scones
Ingredients
  • 1 3/4 cups all-purpose flour, plus more for work surface
  • 2 1/2 teaspoons baking powder
  • 2 1/2 tablespoons sugar, plus more for sprinkling
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled
  • 1/2 cup dried cherries
  • 1 teaspoon grated lemon zest
  • 1 large egg
Directions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
  3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
  4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into 8 equal wedges. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes.
  5. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.
Garlic Harvest Party
 
Spend the morning and afternoon harvesting heirloom garlic, then cool down with a dip in Pineview Reservoir.

Agenda:
10 - 11:30 am: harvest, harvest, harvest
11:30 am - 12:30 pm: potluck lunch on the farm
12:30 - 2 pm: harvest, harvest, harvest
2 pm: share gratitude for the bounty of the harvest, take a swim, enjoy life


What to bring:
-Close-toed shoes with a sturdy bottom
-sunscreen/hat
-water bottle
-swimsuit/towel 

-potluck item
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CSA Week 2

6/20/2017

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CSA Box #2 Contents

Spring Lettuce Mix
Arugula
Purple Kale
Baby Celery
Parsley
Fava Greens
Radish
​Lemon Balm
​Flowering Pak Choy

Celery Risotto with Kale and Parsley
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Ingredients:
  • 7 cups well seasoned chicken or vegetable stock
  • 2 tablespoons extra virgin olive oil
  • ½ cup minced onion
  • 6 celery branches, diced (2 cups diced celery)
  • 1 ½ cups Arborio rice
  • 1 to 2 garlic cloves (to taste), minced
  •  Salt and freshly ground pepper to taste
  • ½ cup dry white wine
  • 1 cup chopped kale
  • 2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped chives
  • ⅓ cup (1 1/2 ounces) freshly grated Parmesan cheese
PREPARATION
  1. Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
  2. Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
  3. Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
  4. Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Lemon Balm Sun Tea
-Toss a half cup to 1 cup of fresh herbs into a jar.
- Add water, a lid and a few shakes.
-Place the jar where it will receive full sunlight.

-As the sun goes down, the tea should appear rich and translucent in color. While still warm, shake the mixture, strain the contents.
-Pour fresh tea on ice and enjoy.
-add honey to taste


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CSA Box #1 Updated

6/14/2017

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CSA Box #1 Contents

* Head Lettuce
* Garlic Scapes
* Oregano
* Ovation Greens Mix
​* Radishes
* Chives
* Amaranth Leaves
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SCape Pesto REcipe

  1. 1/4 cup pine nuts.
  2. 3/4 cup coarsely chopped garlic scapes*
  3. Juice and zest of 1/2 lemon.
  4. 1/2 teaspoon salt.
  5. A few generous grinds of black pepper.
  6. 1/2 cup extra virgin olive oil.
  7. 1/4 cup grated Parmigiano Reggiano cheese.
     Mix ingredients together in Food          Processor
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Shaved Fennel Salad
​With Ovations Greens and Lettuce

Salad serves 4
  • 1 fennel bulb, trimmed and shaved as thinly as possible 
  • 1/2 container ovation greens mix
  • 1/3 head lettuce
  • add chives to taste
  • 1 bunch red radishes trimmed and very thinly sliced.
  • ​add a few amaranth leaves
Dressing
  • 2 tablespoons plus 1 1/2 teaspoons fresh lemon juice
  • 6 tablespoons olive oil
  • salt and freshly ground pepper
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The SEason Begins...

5/28/2017

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CSA Box #1 
Arugula
Red and Green Leaf Head Lettuce
Radishes
Sweet Salad Turnips
Spinach
Green Garlic
Chives

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 Arugula Turnip Radish Salad Recipe
​
2 servings
  1. 1 bunch arugula
  2. 1 bunch salad turnips 
  3. 1/2 tsp salt
  4. 3 radishes
  5. 1 green garlic
  6. Chives
  7. --- Dressing ---
  8. 3 Tbsp olive oil
  9. 1 1/2 Tbsp vinegar
  10. 1/2 tsp salt, more or less to taste
  11. 1 pinch pepper
  12. 1/2 tsp honey (optional)
Method 20 mins
  1.  Slice radishes and onions very thinly.
  2. Finely chop chives and green garlic
  3. Add 1/2 tsp salt. Massage gently with hands.
  4. Add to arugula in bowl
  5. To make the dressing, mix oil, vinegar, and a bit of salt and pepper until well combined. If you like a touch of sweetness, mix in the honey, too!
  6. Add all veggies to the mixing bowl, pour over the dressing and toss so it's evenly coated. Can be eaten immediately or left to "marinate" in the fridge.




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