Friday, February 29, 2008

Update


Harvesting This Week:
Salad Mix
Beets
Brussel Sprouts
Spinach
Carrots (later in the week)
Fennel
Cauliflower
Braising Greens
Radishes
Green Onions
Broccoli
Cabbage (red & green)
Swiss Chard
Kohlrabi
Green Garlic
Collard Greens


Handmade Soaps:
Grapefruit (temporarily out)
Oatmeal Chamomile
Orange Scrub (temporarily out)
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Arugula
Turnips w/ greens
Bulb Onions
Garlic
Sugar Snap Peas
Tomatoes
Peppers
Eggplant
and more....



Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.


Thank you for supporting our farm.

The Furlongs

Saturday, February 23, 2008

Update


Harvesting This Week:

Salad Mix
Brussel Sprouts
Carrots
Fennel
Cauliflower


Braising Greens
Radishes
Green Onions
Broccoli


Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi


Green Garlic
Collard Greens


Handmade Soaps:
Grapefruit
Oatmeal
Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot



Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas

Tomatoes

Peppers

Eggplant


and more....

In the Kitchen:


The variety of Swiss Chard that we grow has stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. The taste is milder than ordinary chard, with each color just a little bit different. Just because the taste is milder doesn’t mean the nutrition is! Swiss chard is a superstar among vegetables and is a great source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.

Choose chard that is held in a chilled display (like our cooler!) as this will help to ensure that it has a crunchier texture and sweeter taste. The stalks should look crisp and be unblemished.



To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you purchase a lot of chard you can blanch the leaves and then freeze them. Before cooking, wash the chard well to remove any sand or soil that may be hidden in the leaves. Trim the bottom end of the stalk.

Do not cook chard in an aluminum pot since the oxalates contained in the chard will react with the metal and cause the pot to discolor. Since the stalks are thicker in texture, they will take longer to cook than the leaves, so their cooking should be started a few minutes earlier. Chard is best when it is quick boiled (as opposed to steaming or sauté) because boiling helps to free the oxalic acids it contains and makes the chard less bitter and more sweet.

Try wrapping swiss chard leaves around your favorite grain (rice, barley, couscous, etc.) and roll into a neat little package. Bake in a medium-heat oven and enjoy.

Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.






Thank you for supporting our farm.


The Furlongs




www.crookedcarrot.com

Friday, February 15, 2008

Update


Available for Harvesting This Week:
Salad Mix

Brussel Sprouts
Carrots
Fennel
Cauliflower (back again this week)
Braising Greens
Radishes
Green Onions
Broccoli
Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi
Green Garlic
Handmade Soaps:
Grapefruit
Oatmeal
Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas
and more....

In the Kitchen:
The broccoli is very abundant right now and there aren't many cold days left for cream of broccoli soup! This variety of broccoli has a sweet gourmet flavor so it is quite versatile (soups, stir-fry, lightly steamed). It freezes well if you want to stock up for summer. Plus broccoli is one of the most nutritious of the commonly eaten vegetables, loaded with vitamin A, vitamin C, riboflavin, calcium, potassium, iron and fiber.
Farm Stand Info:
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.
The Furlongs

Saturday, February 9, 2008

Update




Available for Harvesting This Week:
Salad Mix
Brussel Sprouts
Carrots
Fennel
Collard Greens (limited amount)
Braising Greens
Radishes
Green Onions
Broccoli
Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi
Green Garlic (new - see below for more info)


Handmade Soaps:
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas
C
auliflower
and more....
In the Kitchen
Green Garlic:
We separate the garlic cloves for planting in the fall but a few double or triple cloves ultimately end up being planted. These need to be thinned in the spring so that the heads will size up. Here are some tips for using green garlic in the kitchen from gourmetsleuth.com.


In general green garlic can be used in any recipe that calls for mature garlic. The end product will produce a delicate flavor, more mild than matured raw garlic.

Raw Green Garlic
Mince and add to salads
Pound it into a paste to make green-garlic aioli
Use in salad dressings


Cooked Green Garlic
Poach the last 4" of the tips and dress with a mustard vinaigrette
Blanch in water or vegetable stock and puree it. Add the puree to a custard or soufflé.
Dice and sauté the tender portions and add to an omelet or frittata
Chop and add to stir-frys
Chop and add to homemade potato soup


Farm Stand Info
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.


We hope to see you at the farm stand soon.

The Furlongs

Friday, February 1, 2008

Update

We hopefully have our blog problem figured out and this has found it's way into your e-mail inbox.

Available for Harvesting This Week:
Salad Mix
Brussel Sprouts
Carrots
Fennel
Collard Greens (limited amount)
Braising Greens
Radishes
Green Onions
Broccoli (more later in the week)
Turnips w/ greens
Cabbage
Arugula
Swiss Chard (limited amount)
Kohlrabi

Handmade Soaps
Grapefruit
Oatmeal Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot


Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas
and more....

In the Kitchen
Yes, they are finally here and by the fact that we can't keep them in the farm stand we are guessing that you are enjoying them! For those of you who may shy away from the brussel sprout here is a recipe that is sure to please - we all enjoyed it.....even the most suspect of the little sprout ate them all up!



Roasted Brussel Sprouts


1. Preheat oven to 400 degrees F.

2. Remove rough knobby stems

3. Slice in half lengthwise

4. Drizzle with extra virgin olive oil, salt and fresh ground pepper.

5. Place cut side down on baking sheet.

6. Bake in preheated oven about 15 minutes

7. Add minced garlic about 5 minutes before sprouts are done, mix the garlic in with tongs.

8. Cut side should be brown and crispy in places.

9. ENJOY!


Farm Stand Info
The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.

We hope to see you at the farm stand soon.

The Furlongs