Monday, November 09, 2009
Thursday, October 15, 2009
Friday, October 09, 2009
Friday, October 02, 2009
Friday, September 25, 2009
Tuesday, September 22, 2009
Friday, September 18, 2009
This moist bread is best fresh from the oven, but it can also be made ahead and reheated.Yield: Makes 8 servings
1 medium poblano chile* (about 3 1/2 ounces)
2 cups yellow cornmeal
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground black pepper
3 large eggs
1 cup whole milk
1/4 cup sour cream
1 tablespoon minced fresh oregano
1/4 cup (1/2 stick) unsalted butter
Char poblano chile over open flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel, seed, and finely chop chile.
Preheat oven to 350°F. Whisk cornmeal, flour, sugar, salt, baking powder, baking soda, and black pepper in large bowl to blend. Whisk eggs, milk, and sour cream in medium bowl to blend. Mix in poblano chile and oregano. Add egg mixture to dry ingredients and fold in with rubber spatula; do not overmix.
Melt butter in 10-inch-diameter ovenproof skillet with 2-inch-high sides over medium heat, swirling to coat bottom and sides of skillet. Remove from heat. Spread batter evenly in skillet. Bake until corn bread is golden brown around edges and tester inserted into center comes out clean, about 30 minutes. Cool bread 15 minutes in skillet. (Can be made 6 hours ahead. Cool completely in skillet. Rewarm in 350°F oven 15 minutes.) Cut bread into wedges and serve warm from skillet
Friday, September 11, 2009
Friday, September 04, 2009
The lack of heat is still the weather story around here. This is the second week for melons. We're glad to have them, but they are late. Some things you may not even notice, like the okra that never comes to market because the plants just sit there doing nothing. I'll complain about it, but my sympathies are with other farmers out there like the one I talked to last week: 600 acres of soybeans and he doesn't see them making a harvest. Boy, that makes my 2 acres where some things are good and some bad not too bad a problem really. This is why sustainable ag types highly appreciate diversity in crops...if one thing "crashes and burns", there may be another which does well. In many respects, we're trying to bring back a tradition on farms where many things were produced from a couple hogs and a steer to garden produce, grains, hay. Even if the growing season went to pot, at least you could feed yourself.
In the box:
Leeks: keep refridgerated and cut lengthwise to clean out before using...dirt gets into the leaves.
A couple tomatoes
Dill: This is for using the frawns, not the seed head like in pickling. See recipe below.
Cherry Tomato mix
Corn: mostly a white variety called Silver Queen. It's pretty mellow and I love the name. Last week's yellow variety is called Bodacious, which is another cool name.
A red onion
A couple peppers: The small slender one is an Anaheim (slightly hot, really mild) and the other is a Cubanella (sweet, not hot).
Cantaloupe: most of you got a variety called Athena, others got an "eastern type" called Halona, which has prominent ribs
A couple cukes
Cucumber, Mustard, And Dill Salad
From Gourmet | October 2004
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt, or to taste
1 1/2 teaspoons sugar
1 tablespoon mild olive oil
1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
2 tablespoons chopped fresh dill
Whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
Halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
Add cucumber and dill to vinaigrette, tossing to coat.
Friday, August 21, 2009
Thursday, August 13, 2009
by Maggie Ruggiero
Sure, go ahead and cook your favorite sausages, but be sure to use every iota of their flavor: Reheat the skillet and work some pork-based magic on a seasonal array of onion, fennel, tomatoes, and corn.Yield: Makes 4 servings
Active Time: 20 min
Total Time: 35 min
4 (5-to 6-ounces) fresh pork sausages
1/3 cup water
3/4 cup chopped sweet onion
1 medium fennel bulb, chopped
1 cup grape tomatoes (5 oz)
2 ears corn, kernels cut from cob
1/4 cup coarsely chopped dill
Prick sausages a few times. Simmer with water in a 12-inch heavy skillet, covered, over medium heat 7 minutes. Uncover and cook, turning occasionally, until water has evaporated and sausages are well browned and cooked through, 7 to 10 minutes more. (You may need to add 1 tablespoon oil to skillet, depending on sausages.) Transfer sausages to a plate and pour off all but 1 tablespoon fat from skillet if necessary.
Cook onion, fennel, and tomatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper in skillet over medium heat, stirring and scraping up brown bits, until onion and fennel are crisp-tender and tomatoes are soft and beginning to burst, about 7 minutes. Add corn and dill and sauté 2 minutes.
Slice sausages and serve with vegetables.
Monday, August 10, 2009
We don't have a lot in this first week, but expect all the summer produce you crave to show up soon. Right now we have beans, cucumbers, summer squash, cabbage, onions....simply pick out what you want and drop cash or check or an IOU into the paybox.
Find us at:
View Larger Map
Wednesday, August 05, 2009
Thursday, July 30, 2009
Friday, July 24, 2009
Sunday, July 19, 2009
Thursday, July 16, 2009
Friday, July 10, 2009
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
Thursday, July 02, 2009
If you grow organically, you have to learn to cultivate and there's a lot to it...hence the art. The term is used pretty generally nowadays to mean "grow" or "nurture" things as in "Target has been cultivating customers through their new marketing plan..." Stuff like that. But in farming cultivation means something quite specific: breaking up the ground with a cultivator to kill weeds. I cultivate in a couple of different ways. One is what's called "blind cultivation", where you drag a cultivator right over the top of the bed, including the plants. I do this with our new contraption of the year, a Williams Tool System, which is a kind of tine weeder. I always feel like I'm going to kill all the plants, but the tines are designed to put on enough pressure to take out the little weeds, but leave the rooted plants. It has done great work and things like the corn, onions, and potatoes havn't looked this weed-free before. The other way we cultivate is with a traditional two-row cultivator, which has these shovels and knives on either side of the row to take out anything between the plants.
Friday, June 26, 2009
Welcome to Season 4 of Lida Farm CSA! For some of you, this is something new while others are “old hands” at this point. We’ve been plugging away, working up to this first delivery. A lot like last year, I’ve been nervously looking at the fields, hoping something would grow enough to get into this first box. I can’t say that the last couple of springs have been good to us; the only variation from last year is that it was mostly cold and dry until recently, whereas last year was cold and extremely wet. Either way, a lot of plants have been just sitting there in a holding pattern of sorts.
Typically the Lida Farm Journal includes some news of the farm, a listing of this week’s produce, and a simple recipe which features a veggie or two. But, being that this is the first week of the season, I outline what to expect for the CSA season, so you all know what you’ve gotten yourself into.
1. Boxes: The box gets delivered every Friday, typically late morning to early afternoon. Each week we exchange your box. You set out last week’s empty and we give a new one filled with veggies. The boxes are waxed and get used for 2-3 seasons (this cuts down on all that excess packaging that gets thrown away). We don’t have a lot of extras, so please remember to empty and put out. Please also return green trays and flower vases for flower share.
2. E-mail Newsletter: Up till now we’ve always printed out a paper copy of our newsletter. But, both to cut down on paper and general ease of delivery, we’re moving to an electronic newsletter which will come to your e-mail. When I add something to our blog (http://www.lidafarm.com), you’ll receive an e-mail automatically. Since all news is on our blog, you can also add comments for others to follow…maybe add a recipe of your own.
3. “I’m out of town”: If you are gone some delivery day and will not be around to receive your box, please make arrangements for somebody to pick up at your drop site and put the produce to use. Once we get a route, it’s tough to change it and we really prefer not to make a special drop-off. If not, just give us a call and we’ll work something out.
4. Cooperation: As the name CSA (Community Supported Agriculture) implies, you are buying a share of this year’s harvest as a member of our farm. We will always do our best to supply produce in good quality, quantity, and variety each week, but part of a CSA is that you share in the risk with us. Anything can happen between now and October which may affect supply from a hailstorm to a cucumber beetle infestation which can make the box can get a bit light. We’re all in this together. We share in both the risk and the bounty.
5. Communication: Please contact us with any issues or concerns you may have throughout the season. If you simply need help indentifying a weird green the box or have a concern about the quality of produce or time of delivery, give us a call. We want to make sure things are working for you and would much assume hear about problems sooner rather than later. Maree is typically home during the day and can be reached at 218-342-2619, whereas I’m around evenings and weekends. I’m also available by e-mail at firstname.lastname@example.org
6. Season’s Schedule: We will run a 16 week season, so the last delivery will be October 9. If there is a change to our schedule, I will notify you through the newsletter.
7. Add-ons: This is something new this year we’re trying after hearing from members and non-members alike. As part of this, we will offering things in addition to the weekly box like cut flowers, organic cheese/butter, eggs, extra produce, and other local foods we can source from other growers. Every other week, you’ll get an e-mail of what’s available and order up what you want. We’ll deliver with your box on Friday. We’re calling it the “Marketbasket” program. Stay tuned for details.
IN THE BOX:
Salad mix: This has been washed once (unlike the bagged mix which does a triple wash), so please soak in some water before spinning again, especially because we’ve had some heavy rains which gets soil on plants.
Collards: The standard southern green. To prepare, chop bacon and onions and brown together in a frying pan. Chop collards and add to pan. Once wilted, add some water and cover for a few minutes.
Deep Purple Green Onions: yes, they’re purple…a little change up from white.
Green Lance: An Asian green which is also known as Chinese kale…tastes much like other veggies in the cabbage family. It’s great added to a stir fry for the last minute or two or fry up until sautéed till wilted as a side.
Bok Choi: See recipe below.
A few Radishes
Eggs: Free-range fed on transitional organic feed.
Honey-Soy Grilled Pork Chops with Crunchy Bok Choy from Everyday Food
Vegetable oil, for grates
1 cup long-grain rice
2 T. rice vinegar
1/4 t. red pepper flakes
salt and ground pepper
2 T. honey
1 t. soy sauce
1 t. finely grated, peeled fresh ginger
4 bone-in pork rib chops (8 to 10 oz. each)
bok choy, halved lengthwise (2-4 heads)
1 T. toasted sesame oil
1. Heat grill to high; lightly oil grates. Cook rice according to package instructions. With a fork, stir in vinegar and red pepper flakes; season with salt. Cover and set aside.
2. Make glaze: Combine honey,soy sauce, and ginger in a small bowl; season with salt and pepper. Gill until opaque throughout, 5 to 7 minutes per side. Brush pork with glaze, and grill 30 seconds more per side. Transfer pork to a plate to rest.
3. In a bowl, drizzle bok choy with sesame oil. Season with salt and pepper and toss to coat. Grill until lightly charred on both sides, 1 to 3 minutes. Transfer to plate with chops. Serve pork and bok choy with rice alongside.
Wednesday, June 03, 2009
Sunday, May 24, 2009
This video shows our transplater and how we get most of our planting in the ground in the spring. The transplanter makes really light work of many plants...could you imagine planting 1300 tomato plants by hand? With this Holland Transplater you can put all of them in an afternoon.
We got ours from a family by Viroqua Wisconsin where they used to grow a lot of tobacco before the quota buyout. Since tobacco has to be set in the ground as a plant as opposed to a seed and often the farms are small, you'll find a lot of transplanters in areas where tobacco is grown, but not many up in northern Minnesota. Typically people don't know what I'm talking about when I use the term transplanter, or, if they do, they often say something like "oh, you mean a tree planter!" I guess.
Wednesday, March 04, 2009
We deliver each week for 16 weeks, starting in Mid-June and ending in Mid-October. An important note is that we only deliver in the lakes district around and between Pelican Rapids and Detroit Lakes. We go as far west as the Cormorant area, up to Highway 10 on the north, highway 108 on the south and as far east as Detroit Lakes itself.
We're looking at some other options for marketing food directly to customers this season, so even if you're not in that area, I'd still like to hear from you. We may be able to work something out.
Contact me at email@example.com or Ryan or Maree at 218-342-2619.