Comments for Whistling Train Farm

Comment on Rapini—It’s All in the Name by Oksana Yonan

Oksana Yonan — Fri, 20 Jan 2012 21:49:02 +0000

Thank You for the list of recipes. From the ingredients alone they sound deliscious. Will definitely try the Asian version as well.

Comment on Winter Week 10: The End of Winter by Cindy

Cindy — Sat, 07 Jan 2012 00:17:48 +0000

Thanks for the wonderful winter, Shelley
I thought I was fairly well-versed in vegetables, but you introduced me to a bunch of things that I’d never heard of. Especially loved those brussels sprout tops!
I haven’t had much luck emailing you directly. Could you please send me details if you are going to have pork for sale this spring? Your sidebar is most intriguing, and my nephew and I are thinking it might be fun to try.
I’ll be back for sure next winter!!
Cindy

Comment on Winter Week 10: The End of Winter by Danielle

Danielle — Thu, 05 Jan 2012 23:14:56 +0000

So sad that our winter season is over! It has been a very plentiful fall and winter this year, such a nice change from the cold and snow of the last few winters. Thank you for growing such wonderful and delicious food for us all!

I’m excited to have delicata squash again, my family loves it roasted in bite size pieces. It makes a quick snack or healthy side for lunch (tastes better than potato chips!). I’m also excited to play with all of the cabbages and greens. We’ve been sauteing or braising as side dishes, adding to soup, or making various versions of coleslaw.

Tonight I’m making a shitake mushroom, onion, and tatsoi stir fry to serve over rice. After Saturday’s pick up, I might do tatsoi with ginger, tofu and soba noodles.

I’ll keep an eye out for Mike at the U-District Farmers market, use up the goodies from the farm I’ve saved in the freezer and pantry, and start planning for my delicious spring share Happy 2012!

Comment on Winter Week 9: 3 More Minutes Every Day by whistlingtrainfarm

whistlingtrainfarm — Sat, 31 Dec 2011 00:31:34 +0000

Sounds great, and I’m going to make it tomorrow. Just wondering how much of a bag of dried beans to use? How many cups of beans is that? I buy in bulk. Also, I like the idea of boiling peels and such to make a broth, although I don’t peel many things. Thanks, Tanya!

Comment on Winter Week 9: 3 More Minutes Every Day by Tanya King

Tanya King — Fri, 30 Dec 2011 21:01:14 +0000

By the way, this soup/stew is called Ribolitta and means “reboiled”

Comment on Winter Week 9: 3 More Minutes Every Day by Tanya King

Tanya King — Fri, 30 Dec 2011 21:00:23 +0000

For those of you looking for a way to use all the different kinds of cabbage we’ve gotten that may still be in your fridge, this is a delightful Tuscan cabbage and bean peasant stew. Make a big pot and freeze it in individual containers–perfect for a quick lunch or dinner when you don’t feel like cooking. Serve it over some toasted bread rubbed with a clove of garlic and you can use up your day-old bread this way too! I also reserve the cooking liquid (or pot likker) from when I make greens and freeze it—use it in this recipe. You can also save all your vegetable peelings and make a stock with it and freeze it—use it here if you’d like. Just experiement with the ingredients and adjust the combinations based on what you like or have on hand.

Ingredients
1/4 cup extra virgin olive oil plus 1/2 cup
1 medium onion, chopped into 1/2 inch dice
2 cloves to 1 head garlic, depending on your tastes, minced
2 medium carrots, peeled and diced into 1/4 inch thick
3 ribs celery, diced into 1/4 inch pieces
1 bag cannellini or navy beans, soaked and fully cooked, cooking liquid reserved
1 8oz can tomato paste
3-5 bunches of any combination of cabbage (cavalo nero, green or purple cabbage, napa, savoy, kale, swiss chard, etc) cut into ribbons or chunks
1 -2 qt chicken, vegetable stock or the leftover pot likker from greens made with ham hocks or bacon
Garnish: slices country bread, toasted
grated parmigiano
Directions
In a large 8 quart pot, heat oil, onion, carrots, celery and cook until softening, then add garlic. Add tomato paste and beans, bean cooking liquid (or water and any combination of stock or pot likker) and and bring to a boil. You want enough liquid to submerge the vegetable with about 2-3 inches liquid on top. Lower heat, add cabbage and/or greens and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning—usually salt is all you need, but you might want to add garlic powder, pepper or fresh thyme. Allow to cool and rest overnight.
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside and finish with a drizzle of good quality extra virgin olive oil.

Comment on Winter Week 9: 3 More Minutes Every Day by whistlingtrainfarm

whistlingtrainfarm — Fri, 30 Dec 2011 07:33:38 +0000

I love that you saved bits and pieces of summer. I do the same for our family. Peas, broccoli, spinach mostly. I saved a lot of cauliflower last year because we had so much. I’m going to have to try the pickled torpedo onions this year—sounds beautiful in a jar! It’s just so easy to throw extras in the freezer.

Comment on Winter Week 9: 3 More Minutes Every Day by whistlingtrainfarm

whistlingtrainfarm — Fri, 30 Dec 2011 07:31:54 +0000

This week we gave you turnip greens, and they may have thin white roots. They would have nice, big greens, perfect for sautéeing or steaming. It’s been a while since we gave everyone Salsify—also a white root, but without a leafy top. I hope that helps!

Comment on Winter Week 9: 3 More Minutes Every Day by nancy corr

nancy corr — Fri, 30 Dec 2011 07:08:06 +0000

I CAN`T REMEMBER what the skinny white roots are?? I think I shredded them into salads last time we got them, but what are they called??

Comment on Winter Week 9: 3 More Minutes Every Day by Danielle

Danielle — Thu, 29 Dec 2011 19:27:29 +0000

Thanks for reposting for me. Spring is on the way, my trip to work this morning was actually brighter – the sun peeked through the clouds a bit. Yay! I was sad to realize the winter CSA is almost over, but I’m looking forward to my spring share already

My cooking goal between now and April – use up all the lovely produce we froze or pickled from the farm! I have frozen peas, sugar snaps, green beans, and “extra” greens from summer shares ready to be used in soups or pastas. Earlier this week I had a lovely chicken sandwich for lunch with my pickled torpedos – beautiful red torpedo onions preserved in red wine vinegar with thyme from the farm. So delicious and a great way to remember summer while we wait for the sun’s full return!