What's Growin' On at the Farm

Posted 8/25/2016 12:06pm by Minnesota Food Association.

Dear Members,

I admit, I was nervous about this weeks box. I kept saying to myself, "No greens, how can we have a CSA box without any greens?" And then the peppers showed up next to a first picking of green beans followed by corn, watermelon and the benevolent eggplant. Oh wait and the ground cherries! Forget greens, this box will taste delicious and looks fabulous. 

Lets see, the feeling on the farm yesterday was celebratory. We hosted 30 farmers and farm trainers from across the country attending the USDA Beginning Farmer Rancher Development Conference in Saint Paul. MFA was one of the showcase farms and our visitors got to talk with farmers, learn about a specialty crop from Ethiopia (don't worry, you will get to eat it soon!) and snack on watermelon, caprese skewers and Big River Juice made special for us by the Truce juice bar in Minneapolis. Farm director, Molly and Program Manager, Laura both presented at the conference as well. 

It was a huge success and a gratifying experience to meet other farmers and farm trainers around the nation who are also embroiled in the battle for good food.

 

Fall CSA Share: 3 boxes for $135

Our Fall Csa boxes will be available sooner than you think. Can't you taste those roasted brussel sprouts and carrot ginger soup?

Sign-up for your share today and stock your pantry for the holidays!

 

 

On the Farm

This morning I saw these cuties (Xiaoyu and Tyler), what more could you possibly want from life than watermelon and a pepsi?!

Farmer Nay from Karen Family Farm gave great insight on food and farming for our BFRDP visitors. 

  

 

Farmer of the Week

Introducing May Lee, our farmer mentor extraordinaire!

May Lee’s story as an organic farmer begins with the story of her mother. For years, May Lee’s mother worked on a U.S. farm that daily exposed her to pesticides. She developed cancer that was linked to pesticide poisoning. As May Lee watched, she grew ill and died. This great sadness in May Lee’s life made her aware of the dangers to people’s health and the environment in the prevailing food production systems. After her mother died, May Lee resolved to make changes in her own life. 

Continue reading May Lee's story

 

Whats in the Box?

 

Green Beans, Cucumbers, Corn, Eggplant and Peppers from The Early Birds

Corn, Eggplant, Tomatoes (cherry and slicing), Ground Cherries and Watermelons from Sebra Farm

Cucumbers from 1st Karen Farm

Onions from Bhutanese Farm

Peppers from Rome Farm

 

In the Kitchen

A tasty bean salad for those lazy August evenings. I also enjoy a simply saute of green beans with olive oil and garlic. You can add dill, salt and pepper and top with a dollop of creme fraiche and voila....heaven. But Heidi's recipe from 101 Cookbooks is also divine.

Yellow Bean Salad

You can make this salad with yellow runner beans, but you can certainly make it with green beans! Also, if you tend to like a bit more heat, leave (all or some of) the veins and seeds in the chile pepper.

1 pound / 16 oz yellow runner beans

1 serrano chile, stemmed and seeded
5 green onions, green parts trimmed & reserved
a big handful of cilantro
1 clove garlic, peeled and smashed
3/4 teaspoon fine grain sea salt
1 tablespoon sunflower oil
1 cup coconut milk, well mixed

1- 2 tablespoons freshly squeezed lemon juice, or to taste

2 big handfuls / 1/2 cup toasted pepitas
1 1/2 cups tiny pan-fried tofu cubes, optional
basil flower garnish, optional

Cut the beans into 1-inch segments on a deep bias. Cook in a pot of well-salted water for just 30 seconds, drain, and run under cold water to stop cooking. Drain, and aggressively shake off as much water as possible. Set aside.

To make the dressing, pulse the chile, onions, cilantro, garlic, salt, and sunflower oil into a paste with a food processor. Pulse in the coconut milk in two additions, before adding the lemon juice to taste, a half tablespoon at a time.

Place the beans in a large bowl with most of the pepitas and tofu cubes (if you're using them). Toss well with a generous amount of the dressing (you'll have plenty of leftover), even so, as I mention up above, this is one of those salads that benefits from over-dressing versus under. Serve in a bowl or platter topped with the remaining pepitas and tofu, and basil flowers if you happen to have them. 

Serves 4-6.

Prep time: 10 min - Cook time: 10 min

 

Ground Cherries? Husk Cherries?

Lets call them Physalis pruinosa!

Introducing the humble, yet decadent Physalis pruinosa. A member of the night shade family, and relative of the tomatillo, this delightful fruit can be eaten raw (remove the husk first!), prepared in a salsa or added to a simple goat cheese, lettuce, vinaigrette salad. Perhaps the best way though is to dust up your counter and make a tart!

Rebekah's Plum and Husk Cherry Tart

- from Emma Christiansen author of My Three Loves food blog

Pate Brisee: 
1 1/2 c. flour 
3/4 tsp salt 
9 TBS cold, unsalted butter, cut into 1" pieces 
4-5 TBS ice water 

I'll do a longer tutorial on how to make classic pate brisee later on, but here's a basic method: 

Combine the flour and salt on your counter top. Use a pastry scraper to cut in the butter until you get pea-sized chunks of butter (you can use the tips of your fingers to break the butter, too, but be careful that the butter doesn't get too warm). Add the water one tablespoon at a time and use just the tips of your fingers to incorporate it into the dough. When you can squeeze the dough in your hand and it doesn't fall apart, stop adding water. Gather it into a ball pat it into a thick disk. Cover with plastic wrap and refrigerate for one hour. 

Plum and Husk Cherry Filling: 
~10 oz of tart golden plums (weighed un-cut with the stone in), cut into slices 
1 pint husk cherries, husks removed 
1/2 c. candied ginger 
1/2 c. sugar 
zest of 1/2 lemon 
zest of 1 orange 
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg 
2 TBS flour 

Combine all ingredients. Cover and set aside while preparing the dough. (The liquid in the plums will dissolve the sugar to make a thick paste. At this point, you can taste a bit and adjust the flavorings to your liking.) 

Preheat oven to 375-degrees. 

Roll the dough out into a rough, 10" circle of even thickness. Lift the dough frequently as you roll and flip it over to make sure it doesn't stick to the counter. Use a light dusting of flour if things start to get sticky. This is a rustic tart, so the exact size of the crust doesn't need to be exact. Transfer the crust onto a baking sheet lined with parchment paper. Pour the filling into the center of the pie crust and spread it to within 4-5 inches of the edge of the crust.

Looking at the crust as the face of the clock, fold the lip of the dough over the filling at 12:00. Next fold the lip over at roughly 2:00. Then at 4:00. Then at 6:00. Then at 8:00. At 10:00, fold the lip over but then unfold the 12:00 fold partway to tuck the 10:00 fold under so that all the layers fall in the same direction. Brush the top with egg or milk thinned with a little water. 

Bake for about 40-50 minutes, until the crust is a deep golden brown. Let cool for about 15 minutes before serving. Sprinkle the top of the tart with Demara sugar (or the spiced gold sugar mix from THIS place) just before serving. Enjoy!

 

May your love of vegetables be overflowing this last full week of August.

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 8/25/2016 10:54am by Minnesota Food Association.

~Story by Nancy Cook; Photos by Lebo Moore and Laura Hedeen

May Lee’s story as an organic farmer begins with the story of her mother. For years, May Lee’s mother worked on a U.S. farm that daily exposed her to pesticides. She developed cancer that was linked to pesticide poisoning. As May Lee watched, she grew ill and died. This great sadness in May Lee’s life made her aware of the dangers to people’s health and the environment in the prevailing food production systems. After her mother died, May Lee resolved to make changes in her own life. When she heard about MFA, she put in an application and at the soonest opportunity made the move from industrialized farming to organic farming. Now she mentors others in sustainable agricultural methods and, along with her family, runs an independent farming operation.

Historically, farming was part of life in Laos, where May was born. She grew up surrounded by corn fields, rice fields, and rice paddies. As the second child and oldest daughter of a large family, May lived the farming life, and never went to school. She continued in this traditional life style as a young wife and mother. Then, in 1980, May’s family was among the many groups of refugees who left Laos for Thailand in the wake of the U.S. withdrawal from Viet Nam. By this time, May was married and had two children. The family spent a year in Thailand before resettling in the United States.

Everything, says May, was unfamiliar and sometimes shocking. When she first examined a stove in her new country, she looked around and asked where to get the wood for cooking. She’d never cooked with electricity.

May’s husband started school in 1981, and ten years later, after he’d completed his education, May started her studies. This was in 1992, and by now there were eight children at home. Graduating in 1996, May had hopes of entering the field of landscape design. Changes in government funding made the family’s financial situation too tenuous, though, so May instead entered the farm work force. It is a life she has come to value deeply. “I like to do things by myself,” May notes. She loves the autonomy she has, where “no one can control my time.” At the same time, May, an outgoing and sociable person, appreciates the opportunities she has at MFA to share ideas and work cooperatively with her neighbors. May puts lots of effort into helping other farmers learn skills and acquire knowledge about maximizing health and safety in food production. She can also be found interacting with the community at local farmers markets in St. Paul, Mill City, and White Bear.

As May notes, many people don’t realize what it takes to ensure that food is safe and what it takes to make people healthy. “People don’t know, children don’t know,” she says. “They only know hamburgers, pizza, hot dogs! They care about having food, good food, tasty food, but they don’t necessarily care about what’s in the food.” In part, she believes, this is a consequence of modern lifestyles: “Rush and rush and rush and work!” For May, this is a cause of concern because, more than anything, she worries about the environment of the future. She wants badly to eradicate dangers to health like those that killed her mother.

She has hope. Her experiences lead her to believe that change can start in the schools. She encourages educators to teach children about healthy living, effective uses of technology, and planning strategies. Children should be brought to the farms so they can see the process firsthand. The children, she is confident, will tell their parents what they’ve learned. That will help educate the public.

A part of May still lives in Laos. In many ways, she is a resident of two countries. She loves her adopted home: “People are honest here,” she says. “The government is well organized and fair.” She feels her children are fortunate, that they have been given a good education and many opportunities. But, she admits, she still misses the buffalo and the rice paddies of Laos. 

Posted 8/18/2016 2:52pm by Minnesota Food Association.

Dear Members,

After box packing this morning I cracked open a watermelon. Oh my gosh did the juices ooze and dribble down my face. It tasted so good. I have no advice for watermelon other than to face plant into the abyss.

This morning we also tested how many farmers it takes to unload a brush washer. Thats right, our pack shed has reached a new level of awesome. Thanks to the specialty crop block grant we have purchased four pieces of farm equipment that will impact our farmers efficiency and ability to increase production and cut down on labor (like weeding!). 

The most recent arrival has been the brush washer which will help farmers wash and process root crops at a much faster rate than the hand washing they have done in the past. Check out our facebook page for pictures of the new equipment and come to the Harvest Party on October 16th to see them up close!

While farm economics are sorted in the pack shed equally important social politics of food continue to drive our mission at Big River Farm. Last week Farm director Molly and I attended a training on racial justice in the food system, hosted by The Land Stewardship Project. The history and education we received in a few short hours made us ever more resolved in the mission of MFA to provide access to land and markets for immigrant farmers and populations that have consistently been marginalized in our society. The history of food is not pretty. It is loaded with conflict and oppression of certain people based on the color of their skin. But the hope in food system work is that change is possible. And the commitment you make to MFA allows us to provide platform and support for some of these marginalized populations.

For those interested in unpacking social politics of food, I highly, highly recommend subscribing to The Secret Ingredient, a podcast hosted by Raj Patel, Tom Philpott and Rebecca McInroy. Each episode focuses on one food item or ingredient. The hosts unpack the complexity of production, distribution and marketing of each food and how it impacts our food system. It is fascinating and introduces serious questions and insight about what we eat.

 

Farmer of the week

When Fagas Salah first came to Big River Farms he told staff, “Sign me up, I’m born for this.” But it has been winding path that brought Fagas here. He grew up in the city—Mogadishu, Somalia—and for the last nine years has worked as a long-haul truck driver, crisscrossing the U.S. But, with his children getting older and missing him more on his long trips, and with a growing interest in farming fueled by watching YouTube videos, Fagas decided it was time to make a change. “I was getting bored, living in a box. I saw a video of a man from Somalia that has his own farm now in Minnesota and wondered, wow, is this possible?”

Continue reading Fagas and Naima's story

Whats in the Box?

Cilantro from Xie Cha

Corn from Sebra Farm and The Early Birds

Cucumber from 1st Karen Farm

Garlic from Bhutanese Farm and 1st Karen Farm

Onions from 1st Karen Farm

Bell Pepper from Karen Family Farm, The Early Birds, Rome Farm

Hot Peppers from Sebra Farm and Jackie's Roots

Potato from Bhutanese Farm

Grape Tomato and Slicing Tomato from from Sebra Farm

Watermelon from Sebra Farm

 

In the Kitchen

The following recipe comes to us from Farm Director Molly.

And for those brave souls....a hot sauce recipe from Bon Apettite!

Ingredients

SERVINGS: MAKES ABOUT 2 1/2 CUPS
  • 1 pound stemmed fresh chiles (such as jalapeño, serrano, Fresno, or habanero; use one variety or mix and match)
  • 2 tablespoons kosher salt
  • 1 1/2 cups distilled white vinegar

Preparation

  • Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.
  • Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)
  • Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)
  • Do Ahead: Can be made up to 4 months ahead. Keep refrigerated.

Enjoy the week of vegetables!

 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 8/17/2016 3:56pm by Minnesota Food Association.

Story by Mike Rollin; photos by Lebo Moore & Laura Hedeen

When Fagas Salah first came to Big River Farms he told staff, “Sign me up, I’m born for this.” But it has been winding path that brought Fagas here. He grew up in the city—Mogadishu, Somalia—and for the last nine years has worked as a long-haul truck driver, crisscrossing the U.S. But, with his children getting older and missing him more on his long trips, and with a growing interest in farming fueled by watching YouTube videos, Fagas decided it was time to make a change. “I was getting bored, living in a box. I saw a video of a man from Somalia that has his own farm now in Minnesota and wondered, wow, is this possible?”

That farmer connected Fagas to MFA—he checked out the Facebook page on a Friday and saw that the annual harvest fair was the next day. He packed lunches for himself and his kids and they all came out to the farm. Right away, he signed on for the next year’s program.

While his enthusiasm is boundless, Fagas is clear about the challenges of farming. “I thought truck driving was hard work until I did this. I have so much respect for farmers now. You have to decide, how much can you handle? I’m a beginner, I want something small, I don’t want to get disappointed.” The training MFA provides has been invaluable. “Now I think about succession planting, making the most of the plot and the growing season. I think about how to save water, how to protect against weeds and bugs.” Tall and lean, Fagas says some days he practically lay down next to his beds to finish planting. He came home (to Eden Prairie, a 65 mile commute one-way) dead tired. When his wife asked if he was ready to quit, he remembered life on the road. “I was sitting 16 hours a day driving a truck. This is healthier—I want to be working with my hands.” His farm plot is the proof, the long rows planted now with a vibrant mix of tomato, bell pepper, onion, Swiss chard, cabbage and kale.

Working at the farm has become a family affair. During the winter months MFA offers classes for beginning farmers. When Fagas is out driving (he still drives, for the added income), his wife Naima Dhore attends in his place. She also comes out to the farm to water when Fagas has had to be out driving. His children also visit the farm some weekends when he is working. “They love to run in the open spaces here.”

Fagas is planning his future step by step. Next year, ¼ acre, the following year, ½.

When he’s certified as an organic farmer,he’d like to buy his own farm. The MFA training has him well-prepared. “They teach you record keeping. Every receipt, every seed packet. When I go for a loan, the bank needs a picture. I’m compiling a story that will tell them, this guy is serious.” He can also draw on his own experience in the trucking industry, growing from a driver to owner of his own truck. Longer term, Fagas is also thinking of bringing his knowledge back to his native Somalia. “These skills I’m learning will be useful there too—crop rotation, water-saving techniques, interplanting. Desertification is terrible in Somalia now. I’d like to maybe build an institution there to teach better farming.”

For now, Fagas is preparing his first batch of succession plantings. “These Minnesota seasons, only four months to farm!” There’s no doubt Fagas, and his family, will make the most of them 

Posted 8/11/2016 8:54pm by Minnesota Food Association.

Hiya folks!

Its hard to believe that with eggplant, tomatoes, potatoes, sweet corn, onions...all theses treats coming off the farm, that the sentiment in the air speaks of Fall and the slowing down of the season. In the fields we see the slow transition as first plantings wane and second plantings beginning to take shape. The multitude of farmers in the fields sweat in this heat and work harder than ever to ensure good food in on your plate. 

In the office staff is already planning for the Fall harvest party (October 16th!) and even starting to organize the Immigrant farm conference that will take place in January at the U of M. Our farmers continue to reach out to a variety of markets on their own and through Big River Farms. We are excited that some of our farmers are pioneering their own delivery routes using an EBT machine. Their commitment to distributing healthy and organic produce to communities that so often lack access to diverse food supplies. 

THis week we were also excited to participate with United Family Medicine during their #HealthyWest7th Block Party. Farmer Maisian set-up a veggie guessing game to spread the veggie love!

As always, we so value your commitment to supporting local food and local farmers. Eat on!

Whats in the Box

This week we are excited to present our second and third specialty crop of the season. Welcome Daikon radish and Asian Eggplant. Though your tastes are on complete opposite ends of the spectrum, you are both unique in flavor, use and cultural significance. Thanks to Sebra Farms for the Daikon and The Early Birds for the Eggplant.

Looking for recipes to try with Daikon. Saveur magazine has a great series of Daikon recipes from Kimchi to Curry.

In addition the box includes:

Sungold tomatoes, slicing tomatoes and sweet corn from Sebra Farms

Potatoes, carrots and onions from Bhutanese Farm

Cabbage from Karen Family Farm and 1st Karen Farm

Green Peppers from The Early Birds

Basil and Cilantro from 1st Karen Farm

 

In the Kitchen

Now is the time of year to make loads of ratatouille. Enough to share, freeze and eat fresh! I invite you to explore the "secret to perfect slow-cooker ratatouille" or try this recipe from The Smitten Kitchen

Ratatouille’s Ratatouille
As envisioned by Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant (my store sells these “Italian Eggplant” that are less than half the size of regular ones; it worked perfectly)
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

_______________________________________________________________

Farm Director Molly has also introduced this delicious recipe stating " unless I can use the whole cabbage in one recipe, I wont choose to make the dish"

Check out this Japanese style pizza aka Okonomiyaki from 101cookbooks and use your whole cabbage in one fell swoop!

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 8/4/2016 7:25pm by Minnesota Food Association.

Its here!

Finally, the time of year when the CSA box looks and smells like summer. We have tomatoes, eggplant (!), jalapenos, and arugula, oh and beets! 

There are so many options for cooking, feasting and sharing with friends. Speaking of friends, I wanted to draw your attention to a fun local food resource. From The Ground Up North is a great local food clearing house of sorts. They write stories about farmers, non-profits and local food business. They publish a calendar of local food events, Hint: The Garlic Festival in Hutchinson, MN is happening soon! And they are engaged in a variety of research projects regarding different barriers to building local food systems. 

Big River Farms will be featured as one of the farms later this year, but this month there is a great story about one of our partner organizations Urban Oasis. I highly recommend checking it out and plugging into the local food scene.

p.s. Urban Oasis has hosted an Edible Streetscapes project this year planting all sorts of traditional food crops along East 7th st. You can sign-up for a walking tour! In addition, there will be a gallery opening of photos taken by East Side residents of gardens in the neighborhood. The photos present a new understanding of what urban space looks like and how food can be part of urban design. 

Farmer of the Week

For Chairesia, a guiding principle in her life has been the dictum, “Let thy food be thy medicine” (Hippocrates). For her that means building bridges between health care and healthy eating. “How can food prevent illness? How can we get the most nutrients from food? I think organic farming is one way to do that.”

Continue reading Chairesia's story....

 

 

 

 

 

 Whats in the Box

Summer in a box??!!!

  • Arugula, Beets, Potatoes and Zucchini from Karen Family Farm
  • Green Beans, Beets and Eggplant from The Early Birds 
  • Green Beans Kale and Zucchini from Bhutanese Farm
  • Cilantro, tomatoes, sungold tomatoes, Jalapenos and Cucumbers from Sebra Farm
  • Cucumbers from Mhonpaj's Garden
  • Kale from Rome Farm
  • Beets, Cucumber, Onions and Zucchini from 1st Karen Farm

In the Kitchen

I have been waiting with anticipation to put a recipe for beets in the newsletter. Not only is this dip delicious, but it is also magenta in color, looks fabulous on the dinner table and will wow your friends.

Here is a recipe from Lucky Peach ( a great food journal) for a beet yogurt dip.

 

INGREDIENTS

  • 1 lb cooked beets (not in vinegar)
  • 3 T ground coriander
  • 1/2 oz mint, leaves finely chopped
  • 16 oz Greek yogurt
  • 1 t nigella seeds
  • + olive oil, for drizzling
  • + flaky sea salt and freshly ground black pepper

 

PREPARATION

  1. Drain the excess juice from the beets and blitz them in a bowl using a handheld blender until they are broken down to a coarse purée. Add the ground coriander, a generous seasoning of salt and pepper and the chopped mint (reserving a generous pinch of mint for garnish) and mix well. Now stir in the Greek yogurt until it is evenly incorporated.

  2. Taste and adjust the seasoning if necessary. Serve with a sprinkling of nigella seeds, the chopped mint and a drizzle of olive oil.

 

If I was meal planning, I'd likely drift toward mediterranean cuisine this week on account of the beet dip and the eggplant. Are you familiar with the glory of the Jerusalem cookbook? If not, I'd say it is a pantry staple. Here is a recipe that can use your eggplants, onions and even jalapenos as a subsititute for the green chilli.

Ingredients

2 large eggplants (about 1 2/3 pounds)
2/3 cup olive oil
Salt and freshly ground black pepper 
4 onions (about 1 1/4 pounds), thinly sliced
1 1/2 green chiles
1 1/2 tsp. ground cumin
1 tsp. sumac
1 3/4 ounces feta cheese, broken into large chunks
1 medium lemon
1 clove garlic, crushed

 

Instructions

 

Preheat oven to 425. 

  1. Halve the eggplants lengthwise with the stems on. 
  2. Score the cut side of each eggplant with a crisscross pattern. 
  3. Brush the cut sides with 6 1/2 tablespoons of the oil and sprinkle liberally with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown. (A tip: Place a shallow pan of water at the bottom of the oven to prevent the eggplants from drying out.)
  4. While the eggplants are roasting, add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 teaspoon salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp.
  5. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat.
  6. Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic. Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over. Serve warm or set aside to come to room temperature.

May your meals be shared and delicious! And start planning your dish for the CSA harvest party!

 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 8/4/2016 6:51pm by Minnesota Food Association.

~Story  by Mike Rollin; photos by Laura Hedeen & Patricia Cumbie 

Chairesia, a Minnesota native, grew up in Minneapolis. Her parents are originally from Texas, where her mother grew up on a family farm that raised cotton, vegetables, and livestock. After working in the technology field for many years, Chairesia decided to pursue a lifelong interest in health, nutrition, and wellness. Then last year a friend told her about MFA. “I got excited thinking I can farm organically!”

For Chairesia, a guiding principle in her life has been the dictum, “Let thy food be thy medicine” (Hippocrates). For her that means building bridges between health care and healthy eating. “How can food prevent illness? How can we get the most nutrients from food? I think organic farming is one way to do that.”

In her first year farming at Big River, she has planted a big variety of vegetables, including hot peppers, tomatoes, squash, carrots, beets, and peas. Also, in a nod to family history. cream peas, similar to black-eyed peas. Her mother told her, “If you can’t grow them at the farm, you have to grow them at your house!”

While she had always gardened wherever she lived, farming is a much bigger scale. “You can’t just let things go. You’re managing all the planning and costs.” She hasn’t been alone. Siblings who live in the area have pitched in, along with nieces and nephews and friends. “They’re pulling weeds and Snapchatting.” Her mother has also been a frequent visitor to the farm, providing company and keeping an eye on the cream peas.

MFA support has been invaluable. “I like that they take people in with all levels of farming experience. There is a strong support system, and its great they have past graduates of the training here assisting us.” She also appreciates the genuine way farmers help each other. “When people here offer help, they’re not looking for something in return. When they ask about your crops, they mean it.”

In addition to her vegetable plot, Chairesia is also growing a second plot with herbs, both medicinal and culinary, including holy basil, chamomile, mint, and calendula.

Her goal to make plant-based healing teas, tinctures, and oils, and to market herbs to practitioners of alternative medicines. She is also looking into creating a hybrid CSA model for her vegetables. “I always wanted to get a CSA, but couldn’t find a way. I want more people to have access to healthy food.” Her future plans include getting a bigger plot at Big River next year, focusing more on fewer crops that are the most important to her, and building markets for her produce and products.

Down the road, she’d love to buy some land and start a teaching farm. “Organic food is expensive—how can you grow your own? I want to pass this knowledge along, I want to give back. It’s hard work at the farm, but at the end of the day you feel good, you feel peaceful.” 

Posted 7/28/2016 12:17pm by Minnesota Food Association.

Greetings Members,

Wednesday is the best day on the farm. Now that we have hit a good stride in our weekly activities I think I can say that with good authority. I'll tell you why.

On Wednesday the pack shed is full of people washing produce, unpacking harvest totes, packing wholesale boxes and just hanging out. The kids on the farm zip around on bikes and the staff runs around checking in produce and teaching farmers how many carrots go in one bunch. It is a zoo, but if I step back and take a breathe I see the hive working in harmony.

Sebra Farms cleaning garlic

Wednesday is the best day on the farm because it is a weekly reminder of how messy but also how beautiful building a local food system can be. Yesterday Argelia of Sebra Farm showed me her onions. They look like tiny little moons they are so white and glowing. The basil continues to fill the pack shed with a sweet heavy aroma and this week we have beets for everybody!!! 

On Thursdays, after we pack boxes and after Lorenzo heads out to deliver them, Molly and I walk the whole farm. We talk with farmers, we check our crop plans and we decided what is going to be in the CSA box the following week. By the following Wednesday, I have forgotten what we had planned and instead of seeing the tops of carrots in the fields the orange bunches surprise me along with all the other food filling up in the cooler. Wednesday is the best day on the farm. 

Please remember to bring your own bag to collect your vegetables, unpack your box, stack the boxes and cross your name off the list. Thanks!

 

Farmer of the Week:The honorable DG!

Dil has been impressed by what modern farm equipment can do and how easy it is to use. “People here have so much,” he observes, much more than they realize. He’d like people to understand safety issues, such as the need to know how to use equipment right. He’d also like people to understand the health benefits of organically grown food. Finally, he’d like people in government and the voters to be aware of the importance of improving the farming industry, especially through training and support of small businesses.

Continue reading Dil's story....

 

 

Whats in the Box?

Basil, Cucumber, Fresh Garlic, Onions, Tomatillos and Sungold Tomatoes all from Sebra Farms!

Cucumber, Roselle and Zucchini from Karen Family Farm

Zucchini from Bhutanese Farm

Green Beans and Cucumber from The Early Birds

Lacinato Kale from Mhonpaj's Garden

Beets and Zucchini from 1st Karen Farm

 

In the Kitchen

For those of you who didn't get a box last week we are super excited about introducing our first specialty crop of the season. Thanks to a grant from the USDA we are helping farmers grow traditional food crops more efficiently and generating buzz around new foods in our community. This week we are proud to offer Roselle, a relative of the Hibiscus family and a staple in Burmese cooking. Our Karen farmers use these greens in soups primarily. The sour, almost lemon like flavor, pairs nicely with almost any kind of seafood. 

Sour soup recipe (Chin hin) adapted from Best Oodles

Serves 4

Ingredients:

  • 3 tbsp vegetable oil
  • 1/2 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 lb shell-on shrimp, divined*
  • 1 water spinach (aka Ong Choy) or yam leaves, 2” chopped and washed*
  • 1 bunch roselle leaves (Chin maung yath), washed
  • 1 tbsp fish sauce
  • 3 quart water

*Update Notes:-1 water spinach (aka Ong Choy) or yam leaves = A bunch of water spinach (aka Ong Choy) or yam leaves approx.

Directions: 

  1. Pinch roselle leaves and discard stems.
  2. In hot stock pot place oil, onion and garlic to sauté until they caramelize, add chili powder, turmeric powder and stir for a minute.
  3. Add shrimp and stir for a minute and then add water, water spinach, roselle leaves and stir the leaves until they have wilted. You could also add a teaspoon of fresh minced ginger.
  4. Stir in fish sauce and water. Cover and simmer for 5 minutes when you see the soup boil.  Serve with rice.

Its Tomatillo Time!

Perhaps another new vegetable for some folks, tomatillos, a member of the nightshade family (think eggplant, potato, tomato, pepper) and native to Mexico make a delicious summer salsa. You can either roast, boil or prepare them raw and I love adding avocado into any salsa recipe for a creamy delicious snack.

Here is a recipe from the New York Times cooking blog.

INGREDIENTS

  • 1 pound tomatillos, husked
  • 1 to 2 serrano chiles (to taste), stems removed
  • 1 medium garlic clove, unpeeled
  • 1 slice white onion
  • ½ cup chopped cilantro, with stems
  • 1 medium avocado
  •  Salt to taste

PREPARATION

  1. Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
  2. Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
  3. Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

If you are running low on Zucchini recipes, try making this hash and invite your friends over for brunch! Nothing like Zucchini to bring people together!

Happy eating.

 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21

Posted 7/28/2016 10:57am by Minnesota Food Association.

Story by Nancy Cook; photos by millcitytimes

Dil Gurung is a family man and a determined small business farmer. Now in his third year in Minnesota Food Association’s training program, Dil is proud of his growing business. He and his family not only sell their produce through the Big River Farms CSA, but at local markets. He aims to increase his acreage and, maybe one day, raise animals.

Twenty-five years ago, growing up in a small mountain village in Bhutan, Dil could not have imagined the life he is now living. As citizens of an autocracy, his family, like 90% of the Bhutanese people, made their home on a small plot allotted by the government. Although a mountainous region, Bhutan boasts a more moderate climate than that found in Minnesota, and the Gurungs raised cash crops, including oranges, apples, and cardamom, as well as a variety of vegetables such as radishes, beans, corn, potatoes, peppers, turnips, and onions. Ensuring a successful crop was the job of everyone in the family.

Political upheaval forced the family to abandon their fifteen acres in Bhutan and relocate to Nepal, where they spent seventeen years as refugees. Another change of fortunes came in 2010 when the family made its way to Minnesota to join others with Bhutanese and Nepalese origins. Now firmly settled into a democratic society where everything from food and dress to industry and education is different, Dil’s basic focus remains the same. “Family is first,” he says. With two children in college and aging parents who also rely on him, Dil’s primary goal is to support the family. Community is very important, too. He takes pride in the growing Bhutanese Farm and in providing the community with “good products that help everyone.”

To fulfill his duties to family and community, and to see his dreams come to fruition, Dil knows he has to learn as much as possible about all aspects of farming. The weather here is a big challenge, for one thing. Mastering methods of planting, nurturing, and protecting organic produce takes time and effort. Dil has been impressed by what modern farm equipment can do and how easy it is to use. “People here have so much,” he observes, much more than they realize. He’d like people to understand safety issues, such as the need to know how to use equipment right. He’d also like people to understand the health benefits of organically grown food. Finally, he’d like people in government and the voters to be aware of the importance of improving the farming industry, especially through training and support of small businesses. 

Posted 7/21/2016 4:26pm by Minnesota Food Association.

Greetings Fellow Vegetable Fanatics,

Our world is struggling these days. There seem to be too many incidents of violence rooted in deep oppression that challenge our ability as humans to connect with each other. In times of crisis I always turn to food as solace and as a medium through which to unite. This week I read a fascinating article detailing the power of hummus in uniting, but also dividing the Middle East.

I found the contrasting power embedded in this one staple food so fascinating. Not only are there verifiable "hummus wars" based on who can break the Guinness record of largest hummus plate in the world, there are also significant cultural claims to the origins of hummus as a dish. Reading this article, in the context of the long standing troubles in the Middle East gives new perspective to the way we incorporate food into our socio-politics, not to mention our daily menus. 

I also like watching farmers fuel up their very own tractor for the first time! Check out See Nay's new wheels! 

Speaking of traditional foods, we are thrilled to announce the arrival of our first Specialty Crop of the season. Chin baung or Roselle, in English, comes to us from our Karen farmers, both See Nay (1st Karen Farm) and Aung Thin (Karen Family Farm). Some of you may know Roselle as Hibiscus. Fun fact it is in the same plant family. For Karen and Burmese populations, Roselle is a staple green in their diet and food culture. Check out this video about Roselle and then experiment with a few recipes below!

Our specialty crops are made possible by a grant from the USDA to grow traditional food crops that are representative of the farming cultures in the MFA training program. We are thrilled to introduce these new foods to our CSA members and give farmers an opportunity to grow traditional and often inaccessible food for their communities.

Farmer of the Week

 Although Xie grew up with farming in her blood and has been working the fields all her life, she says she is still learning a lot.
American agricultural practices are different from those she grew up with. For example, the method of using beds and greenhouses for planting and cultivating was new to her. Significantly, in Xie’s view, fertilizers were never used in Laos or Thailand, and the idea of relying on them in the United States was not appealing.
Continue reading Xi's story....
 

 

Whats in the Box?

  • Green Beans for pickling, sauteeing, steaming from the Karen Family Farm and The Early Birds
  • Kohlrabi from Karen Family Farm
  • Carrots from Bhutanese Farm
  • Radish from Bhutanese Farm
  • Zucchini from Bhutanese Farm, 1st Karen Farm and Karen Family Farm
  • Caraflex Cabbage (a delightfully sweet cabbage perfect for roasting with a little bit of olive oil, lemons, salt and pepper) from The Early Birds and 1st Karen Farm
  • Onions and Fresh Garlic from Sebra Farm 
  • Roselle from 1st Karen Farm

In The Kitchen

The following recipe comes from Indira Singari's Blog The Mahanandi. Check it out for more Roselle recipes!

Gongura Peanut Pachadi

1 tablespoon, peanut oil

2 garlic cloves, skin peeled and chopped coarsely

1 red onion or shallots – coarsely chopped, about a cup

6 to 8, fresh or dried chillies, Indian variety

Fresh gongura leaves – about 6 cups, tightly packed

Roasted, shelled, skinned, unsalted peanuts – 3/4 cup

1/2 teaspoon, salt (or to taste)

1. Heat the oil in a wok or skillet. When oil is hot, add garlic, onion and chillies. Saute to soft brown. Remove them into a cup.

2. In the same skillet, stir in the gongura leaves. It will seem an enormous quantity but the leaves reduce rapidly to less than half the volume. Cover the pan and cook over medium heat for about five minutes. If the gongura is very fresh, the mixture will be juicy. Remove the cover and continue to cook until the water has evaporated, for another two to three minutes. Remove from heat and leave to cool.

3. In a blender or mortar, take the peanuts. Add salt. Grind or pound into a fine powder. Add the cooked onion-gongura mixture to peanut powder. Stir in half cup of water. Blend the ingredients to smooth pachadi. Remove to a cup.

Gongura-peanut pachadi tastes good with breakfast items, rice or roti

SALADE NIÇOISE: 

The best way to eat summer veggies in my opinion

SERVES 4-6 from Savuer.com

For the Dressing

1 clove garlic
Kosher salt, to taste
13 cup olive oil
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 shallot, minced
Freshly ground black pepper, to taste

For the Salad

1 lb. small new potatoes, boiled until tender
6 oz. yellow baby beets, boiled until tender, peeled
6 oz. red baby beets, boiled until tender, peeled
8 oz. haricot verts, blanched
12 oz. cherry tomatoes, halved
12 cup black Niçoise olives
8 small radishes, trimmed and thinly sliced
8 salt-packed anchovies, rinsed and drained
4 hard-boiled eggs, halved lengthwise
1 small cucumber, thinly sliced
3 (4-oz.) cans high-quality oil-packed tuna, drained
12 cup loosely packed basil leaves, to garnish
14 cup thinly sliced scallions, to garnish

Instructions

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; using a knife, scrape garlic and salt together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside.
Make the salad: Arrange all ingredients in separate rows on a large serving platter; drizzle dressing over all ingredients, season with salt and pepper, and garnish with basil and scallions just before serving.
 

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21