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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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