The tomatoes are being planted and trellised as space opens up in the greenhouses, the potato plants are showing beautifully through their mounds in the soil and the fava beans are putting out pods. We look around us each day and can't help but be excited for the changes we see on the land and in the plants and soil but also the increase of visitors as our sunny, open-air office becomes the envy of the desk-bound.
As I ruminate on how fortunate I am to spend my working hours outdoors, nurturing veggies and minds, one of my favorite authors comes to mind, Wendell Berry. He's been writing for decades about agriculture, conservation and land management. His words on small family farms are especially inspiring,
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| Stu and Evy in that all too familiar weeding posture |
"The small family farm is one of the last places...where men and women(and girls and boys, too) can answer that call to be an artist, to learn to give love to the work of their hands. It is one of the last places where the maker...is responsible,from start to finish, for the thing made....The giving of love to the work of the hands, the farmer,the farm, the consumer, and the nation all stand to gain in the most practical ways: They gain the means of life, the goodness of food, and the longevity and dependability of the sources of food, both natural and cultural." -Wendell Berry from "A Defense of the Family Farm"
So many thanks for affording us the much enjoyed responsibility and opportunity to make food to share with you all. Happy eating!
In your share this week:
- Turnips
- Beets
- Salad Greens
- Swiss Chard
- Leek
- Fresh Herbs
- Green Garlic
This Week's Recipe
You'll be sure to impress with this light yet satisfying dish.
Beet & Feta Tart
1 Half Recipe Martha Stewart's Pate Brisee without sugar (flaky pie dough, enough for one 9-inch tart)
2 Medium sized beets, washed, peeled and roasted (at 400 degrees in an aluminum foil packet for 45 minutes to one hour) you do not want a crunchy beet.
2 large eggs
3/4 cup of milk
4 oz Feta, crumbled
A pinch of salt
Preheat the oven to 375 degrees Farenheit
On a lightly floured surface, roll the pie dough into a circle large enough to line a 9 inch round removeable-bottom tart pan. Transfer the dough into the pan, pressing it gently to the edge and up along the sides. Line the dough-lined pan with a sheet of aluminum foil, and place enough beans, rice or pie weights in the aluminum foil to cover the base of the tart pan in a single layer. This will prevent the dough from puffing when you blind-bake it. Place the tart in the oven, and bake for 15 minutes or so, until the edges of the tart shell look set and barely golden. Remove the aluminum foil and weights from the tart pan, and continue baking until the tart shell is light golden. Remove the tart pan from the oven and allow to cool.
Turn the oven down to 350 degrees Farenheit.
Meanwhile, cut the roasted and peeled beets into 1/4 inch slices. Mix the eggs, milk, feta and salt in a small bowl or measuring cup.
Arrange the beet slices in the tart shell, taking care to cover the base of the shell as well as possible. It is preferable to only have mone layer of beets, although you may want to add an extra beet here or there to cover an empty spot. Pour the egg mixture over the beets.
Bake the tart for 40 minutes to an hour, until the filling is set and lightly golden in areas. Allow to cool for at least 10 minutes. Serve warm or at room temperature (with a salad of course!).
Recipe from orangette.blogspot.com
Beet & Feta Tart
1 Half Recipe Martha Stewart's Pate Brisee without sugar (flaky pie dough, enough for one 9-inch tart)
2 Medium sized beets, washed, peeled and roasted (at 400 degrees in an aluminum foil packet for 45 minutes to one hour) you do not want a crunchy beet.
2 large eggs
3/4 cup of milk
4 oz Feta, crumbled
A pinch of salt
Preheat the oven to 375 degrees Farenheit
On a lightly floured surface, roll the pie dough into a circle large enough to line a 9 inch round removeable-bottom tart pan. Transfer the dough into the pan, pressing it gently to the edge and up along the sides. Line the dough-lined pan with a sheet of aluminum foil, and place enough beans, rice or pie weights in the aluminum foil to cover the base of the tart pan in a single layer. This will prevent the dough from puffing when you blind-bake it. Place the tart in the oven, and bake for 15 minutes or so, until the edges of the tart shell look set and barely golden. Remove the aluminum foil and weights from the tart pan, and continue baking until the tart shell is light golden. Remove the tart pan from the oven and allow to cool.
Turn the oven down to 350 degrees Farenheit.
Meanwhile, cut the roasted and peeled beets into 1/4 inch slices. Mix the eggs, milk, feta and salt in a small bowl or measuring cup.
Arrange the beet slices in the tart shell, taking care to cover the base of the shell as well as possible. It is preferable to only have mone layer of beets, although you may want to add an extra beet here or there to cover an empty spot. Pour the egg mixture over the beets.
Bake the tart for 40 minutes to an hour, until the filling is set and lightly golden in areas. Allow to cool for at least 10 minutes. Serve warm or at room temperature (with a salad of course!).
Recipe from orangette.blogspot.com
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