| Apple Cider – Fresh from our cider run 2 weeks ago. The apples come from Ecker’s Farm in Trempealeau, WI and Cattlaena Ranch in Omro, WI.
It is raw & unpasteurized. Winter Squash -You’ll find all 3 of our varieties this week. Butternut: Sweet orange flesh. Acorn: Nutty, golden flesh Delicata: Farmer’s Favorite. Sweet & nutty golden flesh. Red Potatoes – These come from our friends at Whitefeather Organics. |
Beets
Carrots Mizuna Celeriac |
Onions
Shallots Garlic Kale Sage |
Reflections from Monica at Field Notes Farm
“So Monica, do you want to write the newsletter right now? Just talk about your experience this summer.” Ok, so not a difficult task, unless you’re not ready for it. Looking back, “not ready for it” isn’t a terrible way to sum up my experience here. When I called Oren asking about a position at Field Notes, I had no idea about the kind of responsibilities that I would quickly be trusted with, or the massive network of people connected to the Field Notes farmers- some of whom would become my most amazing friends. “Hey Monica want to go to market for us?” “Want to lead a field trip for a group of visiting teenagers next week?” Talk about jumping in head first. Spending time with the people here at Field Notes has been gratifying, overwhelmingly educational, and sometimes intensely annoying.
Oren and Polly always ask me about the most important things I’ve learned this summer. My first answer is that harvesting weedy carrots can be one of the most demoralizing things in the world if you let it. My second answer is that I will never be ready, and that once I think I know everything about a place, to keep digging deeper. People are producing everywhere, and producers like to stick together. Whether it’s food, art, music, or dance. Often I’m totally shocked by the opportunities circulating around me that I have been oblivious to for so long.
As I get ready to leave for my first solo traveling trip to New Zealand in the next couple weeks, I can remember how quickly my life can change and how many people have so much to teach, as well as the fact that other people don’t see the same limitations that I might see in myself. Four months ago I would have been totally shocked to know where I am now and the connections I’ve made. There was no way to prepare for it, but I’m glad I jumped in.
Caldo Verde (Portuguese Kale & Potato Soup)
1/4 cup extra-virgin olive oil, divided
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
6 cups water
1 pound kale, stems and center ribs discarded and leaves very thinly sliced
Accompaniment: piri-piri sauce or other hot sauce
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
Kale & Beet Salad with Apples + Tangy Dressing
2 Tbsp. butter
2 Tbsp. water
3 Tbsp. cider vinegar
¼ cup sugar
1 tsp. prepared horseradish
a pinch of salt
1 cup mayonnaise
8 cups baby kale or dark salad green mix
1 apple, cored and sliced ¼ inch thick
1lb beets, boiled until tender, then sliced thin
1 ounce Manchego cheese, Parmesan cheese
Melt the butter in a small saucepan over low heat. Stir in the water, vinegar, sugar, horseradish and salt. And the mayonnaise and stir until the sugar has dissolved, 1-2 minutes. Remove from heat.
Divide the kale or salad greens among 4 plates. Top with the apple slices and beets. Use a potato peeler to shave Manchego or Parmesan cheese over each salad or dollop each with some of the goat cheese. Drizzle salad with dressing
Basic Kim Chi
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt
Water
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons seafood flavor or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.