Farm Journal (A Peek Behind the Scenes)

I thought I would give you a peek behind the scenes from our week here at Glory Garden!

 Ella was promoted to the job of lawn mowing for the first time at the age of 12.  Just in time to take over while Ben and Sara are in Japan for the month as foreign exchange students!

Ella was promoted to the job of lawn mowing for the first time at the age of 12.  Just in time to take over while Ben and Sara are in Japan for the month as foreign exchange students!

 I managed to snap a picture of a few of our producers when they dropped stuff off on Tuesday morning.  This is Paul Warner with his killer kohrabis.

I managed to snap a picture of a few of our producers when they dropped stuff off on Tuesday morning.  This is Paul Warner with his killer kohrabis.

 And here is Ian Caselli from Caselli's Market Garden in Brandon- the expert on growing salad greens!

And here is Ian Caselli from Caselli's Market Garden in Brandon- the expert on growing salad greens!

 Here are my order packing ninjas, Ben (14) and Ella (12), showing off the inventory that's ready to package for the Tuesday July 10 deliveries.

Here are my order packing ninjas, Ben (14) and Ella (12), showing off the inventory that's ready to package for the Tuesday July 10 deliveries.

 And I'm off on deliveries!  Even with 49 orders this week, there is still plenty of room for more in the suburban we use for deliveries.

And I'm off on deliveries!  Even with 49 orders this week, there is still plenty of room for more in the suburban we use for deliveries.

 The 2018 garlic harvest is in the books!  Over the course of 3 days, Mom and I tried to avoid the worst mosquito feeding times and got all the garlic harvested and hung up the in the shed to dry.  The whole shed is filled with the aroma of garlic from 60 bunches of 12 heads each (that's 720 heads total!).  After curing for a week or two, it will be ready to sell. 

The 2018 garlic harvest is in the books!  Over the course of 3 days, Mom and I tried to avoid the worst mosquito feeding times and got all the garlic harvested and hung up the in the shed to dry.  The whole shed is filled with the aroma of garlic from 60 bunches of 12 heads each (that's 720 heads total!).  After curing for a week or two, it will be ready to sell. 

Cilantro Pesto

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Cilantro Pesto:

1 garlic clove
1/3 cup pumpkins seeds, sunflower seeds, or toasted pine nuts
1 large bunch of cilantro with the leaves removed from the stems
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
1/2 cup grated cheddar cheese

In a food processor, process the garlic and seeds or nuts until finely ground.
Add the cilantro leaves, salt and pepper, and process until the cilantro leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Enjoy!
Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.

Ideas for using it:
Dip with tortilla chips
Spread on a grilled cheese
In a tortilla with black beans and cheese.
In a quesadilla

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The Easiest Thing to Make with Summer Squash or Zucchini

Ever wondered what the difference is between zucchini and summer squash? 

Nothing.  The answer is nothing.  It's all the same thing. 

I like to call it "summer squash" because it sounds gourmet.  To me, "zucchini" is a giant baseball bat that your aunt gives you from her garden because she's tired of making zucchini bread herself.

Let's think outside the box of zucchini bread.  Here's a simple side dish that only takes minutes to make.

 I cut my summer squash into quarters lengthwise and then 1/8 inch thick slices.

I cut my summer squash into quarters lengthwise and then 1/8 inch thick slices.

Sauteed Summer Squash

1 T. oil
Green or yellow summer squash- as much as you need for your family
1/2 cup chopped onions
Salt and pepper
1 T. fresh grated ginger* (optional)
Shredded parmesan  (optional)

Heat oil in skillet. 
Add summer squash and onions (if using).  Cook until tender, flipping the squash frequently to cook evenly. 
Season with salt and pepper and fresh grated ginger.  Garnish with parmesan if you like.  Enjoy! 

*See my ginger trick here.

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Cheesy Kale and Sausage Pasta

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 Tear the kale into small pieces like this.

Tear the kale into small pieces like this.

This recipes uses the ground beef sausage recipe I shared here: https://www.glorygarden.org/blog/2018/3/14/sausage-seasoning

Cheesy Kale and Sausage Pasta

2 cups penne or rotini pasta, or about 6 oz.
1 tsp oil
3 oz kale (if you don't have a scale to measure, use about half of a 5 oz bag from Glory Garden)
2 T. butter
1/2 chopped onions
1 garlic clove
2 T. flour
2 T. flour
2 cups milk
1/2 tsp salt
1/8 tsp pepper
6 oz cooked ground beef sausage
1 cup grated cheese

Cook pasta according to package directions.

Wash, dry, and de-stem the kale.  Tear or chop into small 1" pieces.  Heat 1 tsp oil in a skillet.  Saute the greens until reduced in size and tender.  Place in a dish and set aside.

In the same skillet, heat 2 T. butter and saute the onions until golden and tender.  Add the garlic clove and saute briefly until fragrant.  Add the flour and cook for for a minute or two.  Add the milk gradually, stirring out any lumps.  When thickened, add the salt, pepper, kale, sausage, cooked pasta, and cheese.  Mix and heat through. 

Enjoy! 

Serves 4-6. 
 

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How to Make Basil Pesto

When I tried basil pesto for the first time several years ago, it changed my life.  I had no idea how some green mush could taste so good.

Basil Pesto:

1 garlic clove
1/3 cup toasted pine nuts
1 large bunch of basil with the leaves removed from the stems
1/2 tsp salt
1/8 tsp pepper
1/3 cup olive oil
1/2 cup parmesan cheese

In a food processor, process the garlic and pine nuts until finely ground.
Add the basil leaves, salt and pepper, and process until the basil leaves are finely chopped.
Add the oil and process to incorporate.
Add the cheese and pulse briefly.
Enjoy!
Store in the frig if you don't use it right away.  The top layer may discolor, but underneath it will still be bright green.
 

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Cool Lemon Dill Cucumber and Quinoa Salad

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Cool Lemon Dill Cucumber and Quinoa Salad

1/2 cup quinoa

Cook the quinoa and cool for several hours before making the salad.  If you need instructions, go here.

Dressing:
2 T. plain yogurt
1/2 T. lemon juice
1/2 T. honey
1/4 tsp salt

Mix the dressing ingredients together and set aside.

Salad:
1 cucumber, cut however you like
1/4 cups chopped purple onions
2 T. minced dill

Cut up your vegetables and mix with the quinoa.  Incorporate the dressing.
Enjoy!
Serves 2-3.

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 I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

I used our spiralizer to cut the cucumbers into spiral ribbons, but you could chop them with a knife, too.

Chicken and White Beans with Basil Pesto

This simple and hearty bowl of green goodness is quick to make if you've already got a batch of basil pesto in the frig.

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Chicken and White Beans with Basil Pesto

1 T. oil
1/2 cup onions, chopped
1 garlic clove, minced
1/2 cup chicken stock (add more as needed)
1 can of white beans aka navy beans, drained (or 1 3/4 cups cooked beans)
1-2 cups cooked chicken, cut in small pieces
1/2 tsp salt
1/8 tsp black pepper
1/4-1/2 cup basil pesto
Parmesan for topping

Heat oil in a pot.
Saute onions until golden and tender.
Add the garlic clove and saute briefly until fragrant.
Add chicken stock, white beans, chicken, salt and pepper and heat thoroughly.
Stir in basil pesto.
Serve topped with parmesan cheese.
Serves about 3.

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Q: What Do You Do with Swiss Chard?

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I get asked alot: "What do you do with swiss chard?"  Three years ago, I wouldn't have had a clue.  At least now I know one fool-proof way to cook it!

Sauteed Swiss Chard with Apples and Pine Nuts

1 T. of your favorite cooking oil
1 bunch of chard
1 onion, sliced
1 apple, sliced
A handful of pinenuts
Salt and pepper
Parmesan or dubliner cheese, grated

Cut the chard leaves into 1-2 inch pieces and cut the stems into 1/2 pieces, keeping the stems and leaves separate.

Heat the oil in a skillet.  

Add the onions, apples, and chard stems to the skillet and saute for a few minutes until mostly tender.  Add the chard leaves and saute until reduced in volume and tender. (You can heap the pan full because it will really shrink in size.)

Season with pinenuts, salt and pepper, and grated cheese.  Enjoy!

How to Saute Anything Green- A Foundational Technique You Need to Know

 Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

Sauteed kale and red onions garnished with pine nuts and edible chive blossoms

 Sauteed kale with yellow onions

Sauteed kale with yellow onions

 Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

Sauteed kale with purple onions and carrot ribbons (made using a vegetable peeler) and garnished with pine nuts.

 Sauteed swiss chard garnished with green onions

Sauteed swiss chard garnished with green onions

How to Saute Greens

The essentials:

  • 1 tsp oil/fat of choice (whatever you prefer)
  • 1/2 cup sliced onions
  • 1 bunch of chard, 1 5 oz bag of kale, or 1 5 oz bag of spinach (can also use radish greens or dandelion greens or nettles if you are adventurous!)
  • Salt and pepper to taste

Optional add-ins:

  • Carrots peeled into ribbons using a vegetable peeler
  • 1 tsp fresh grated ginger
  • 1 T. coconut aminos 
  • A handful of pine nuts
  • A handful of grated parmesan

Method:

Heat oil in skillet.

Wash the greens, then tear or cut into 1" pieces.

Add the onions, greens, and carrot ribbons (if using) to the skillet.

Cook for several minutes, flipping occasionally.  If you would like to retain some of the moisture in the greens, you can cover the skillet with a lid to trap the steam.

When the greens are tender and reduced in volume (but still green bright green), remove from the heat and add the seasonings: salt and pepper, ginger, coconut aminos, pine nuts and/or parmesan.

Enjoy!

Lettuce roll-ups (low-carb and gluten free)

This recipe is SO easy and quick and there are so many different options of what you could add to personalize these.  

Here's how I made mine:

Lay 2 pieces of lettuce going opposite directions with the spines aligned

Add some chopped herbs (I used cilantro)

Add some dressing (I use ranch or mustard)

Next add some deli meat with a sprinkle of salt and pepper

Finally- some cheese

Now roll it up!

Leave a comment telling what you put in YOUR lettuce roll-up if you make this.

Click on the pictures below to see it assembled: