Here comes box #2! We hope that you all enjoyed your first box and are sufficiently primed to take on a second. So far our blog has had a very warm welcome from our members. Thanks for reading and for your feedback. Keep it coming! The results of last week’s poll were unquestionably in favor of local grains so this week we’ve included some of Clarion River Organics oats.
This week’s wind had its way with high tunnels and greenhouses so some of our farms are busy with more than just harvesting; they are repairing frames and replacing plastic. Pucker Brush has a new high tunnel that Pam referred to as a “pretzel” and at Crighton’s Flower Market they found ribbons of drywall and insulation hanging down inside the store. Apparently the wind sought to cave in a portion of their ceiling. And for both of these farms there are microgreens to cut and bag for this week’s CSA. That “no rest for the weary” business is no joke!
THIS WEEK’S HARVEST
|~ Rolled oats, Clarion River Organics, OG||~ Rolled oats, Clarion River Organics, OG|
|~ 1/4 lb greens medly, Goose Creek Gardens, CNG||~ 1/4 lb baby spinach, Goose Creek Gardens, CNG|
|~ Honey, Goose Creek Gardens, CNG||~ Honey, Goose Creek Gardens, CNG|
|~ Microgreens, Pucker Brush Farm, CNG||~ 3 pounds Rome apples, Dawson’s Orchards|
|~ 1/4 lb arugula, Nu Way Farm, CF||~ 1/2 gallon apple cider, Kistaco Farm|
|~ 1/2 gallon apple cider, Kistaco Farm||~ 1 dozen eggs, Nu Way Farm, CF|
|~ 2 hydroponic lettuce heads, Milestones||~ Microgreens, Chrighton’s Farm, CF|
* OG- Certified Organic CNG- Certified Natural Grown CF- Chemical Free
The Farmer’s Corner- Chris Crighton
Crighton’s Farm, Prospect Pa, Butler County
I spoke with Chris Chrighton this morning and wanted to share some of what she told me with you. I’d love to include a photo of Chris and James but realized that I don’t have one! In my experience, farmer’s aren’t so crazy for getting their photo taken but I hope to get photos of many of our farmers this year. Wish me luck. I’ll try a Q and A format this week. Do let me know if you hate it.
K. Of the list of chores you have to do today, which are you looking forward to the most?
C. Collecting eggs from the hens and ducks. Every day is like an Easter egg hunt around here. We have 25 hens and 3 ducks.
K. What is your favorite crop to grow?
C. Onions, all types of them. We grow onions from seed so it is really nice to watch them develop from the very beginning all the way through until harvest.
K. What is “junk” food for your family?
C. Potato chips, they are an addiction.
K. What did you and James have for dinner last night?
C. We had stuffed red Carmen peppers with home made tomato sauce and corn. All farm grown. (Chris clarified that she stuffs these peppers with a raw meat and rice stuffing and then freezes them. Then she puts them in a crock pot with tomato sauce over them. I hope to get her recipe when we have peppers in season!)
K. How did you become a farmer?
C. I had an innate desire to farm. I grew up in what could be called a large garden and I had a European grandmother that was raised in a peasant family. She always told me stories about growing up on a farm. It left a big impression on me.
K. Finally, I asked Chris what motivated her the most each day to do the hard work of farming.
C. I am motivated by a combination of wanting to serve my community and inspiration from our incredibly fertile land that requires almost no supplemental fertilization and has a spring and well. Everything is right here.
Glazed Salmon Recipe
- 1/2 cup apple cider (not hard cider)
- 1 1/4 tablespoons honey
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- Salt and pepper, to taste
- 2 lemons, cut in half
- 1 Tbsp butter
- 12 ounces fresh baby spinach (or other greens)
- 1 1/2 tablespoons white wine
1 Preheat oven to 350°F. Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
2 In a saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
3 Pour the cider over the salmon, then let it sit for 10 minutes.
4 Heat olive oil in a large skillet with a oven-proof handle on medium-high. Sprinkle the flesh side of the salmon fillets with salt and pepper. Place the fish in the pan. Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
5 Turn the salmon fillets over and brush with the remaining cider glaze. Add the lemon halves to the skillet. Transfer the skillet to the oven. Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife. When you remove the skillet from the oven take special care with the very hot handle. I tend to forget that the handle is hot once the skillet is back on the stove. As a precaution I will melt an ice cube on the handle, or drape a hand towel on it.
6 While the salmon is cooking, in another large skillet over medium-high heat, melt the butter. Add the spinach, salt, and pepper. Cook for 1 minute, or just until the leaves begin to wilt. Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.
7 To serve, drain any excess liquid from the spinach and divide it among 4 plates. Arrange a piece of salmon on top and garnish with a lemon half.
Apple Crumble Muffins Recipe
from gimme some oven.com
- 1 cup unbleached all-purpose flour
- 1 cup unbleached whole wheat flour
- 1 tsp. baking soda
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 egg, room temperature
- 1/3 cup honey
- 3/4 cup plain yogurt
- 1/4 cup apple cider
- 1/4 cup melted butter
- 1 Tbsp. cinnamon
- 2 peeled, cored, apples, diced to 1-cm cubes
Crumble Topping Ingredients:
- 1/4 cup of whole wheat flour
- 1/4 cup pecans
- 4 Tbsp. (half stick) cold butter
- pinch of salt
- 1/3 cup brown sugar (feel free to use less)
- 1/4 cup oats
In a large bowl combine each flour, baking soda, baking powder, salt, and cinnamon. In another bowl mix egg, honey, yogurt, apple cider and butter. Pour liquid mixture into the dry ingredients and mix well. Gently fold in the sliced apples. Then scoop into pre-lined (or greased) muffin tins, filling until 2/3 full. Top with crumble topping (instructions below), and then bake muffins in a preheated 375 degree oven until golden, about 25 minutes (or until a toothpick inserted in the middle comes out clean). Remove muffins from pan and cool completely.
Crumble Topping Instructions:
In a food processor blend first five topping ingredients until it resembles a crumbly mixture. Add oats and pulse 2-3 times until just combined. Sprinkle each muffin with the crumble topping.
Muffins also generally freeze very well. Then you can just pop a few out when you’re ready, and with a quick pop in the microwave to defrost, they’re ready to go in an instant.