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Posts tagged ‘Sunset Beach Farm’

Roasted Sunchokes

I don’t know about you, but as much as I try to embrace them, Sunchokes (or Jerusalem Artichokes), have never really seemed worth the effort – the scrubbing, the peeling and then… well, not much more flavor-wise. We have them occasionally in our CSA baskets and, truth be told, even some farmers have a tough time using them consistently in their own kitchens.

A new friend, Nadia Ernestus, who happens to be a Health Coach, recently told me she had purchased them, never having tried to prepare them herself. She also frowned at the endless scrubbing and peeling. She took an approach so simple I can’t believe I’ve never thought of it myself! She roasted them cleaned, but unpeeled, and simply squeezed out the centers once soft. Hello! And so delicious! I’ve stirred the roasted centers into soups and spread onto warm, garlic-rubbed baguette slices as appetizers with a sprinkle of pink Himalayan salt. Never will I be at a loss with these babies in the basket again!

CSA Week 1 Recipe: Garlic Scape and Pea Shoot Pesto Pasta Salad

Happy days are here again!

This past Saturday was the first official week of our annual CSA membership! To celebrate we used a portion of our share to create a pesto for a potluck celebration at our local dairy, Mecox Bay Farm. Garlic scapes are perfect for making pesto, their flavor is slightly spicy and bright. The peas shoots lend a hint of sweetness. Experiment with any combination of herbs, greens, cheese and nuts. It’s all good!

CSA Week 1: garlic scapes, pea shoots, asian greens, 3 different lettuce varieties, green garlic, rainbow chard, kale.

GARLIC SCAPE AND PEA SHOOT PESTO PASTA SALAD

2 cups assorted seasonal vegetables such as snow peas and asparagus, trimmed

1 pound pasta (I like a fun shape for this – we used Cavatappi.)

8 garlic scapes

extra virgin olive oil

1/2 tablespoon dried oregano

red pepper flakes (to taste)

small handful of fresh basil, chopped

1/4 pound fresh pea shoots (about 2 cups), roughly chopped

1/3 cup grated parmesan cheese

small handful of toasted pine nuts or walnuts (optional)

sea salt and freshly ground pepper

Bring a large pot of well-salted water to a rolling boil. Blanch the snow peas and asparagus for about 3 minutes, until crisp-tender. Remove vegetables with a slotted spoon and rinse under cold water or shock in an ice water bath.

To the boiling water now add the pasta and cook until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking. Set vegetables and cooked pasta aside.

In the meantime, roughly chop the garlic scapes and place in a medium saute pan. Cover the scapes with the oil, add the oregano and red pepper flakes and cook, over medium-low heat, for about 5 minutes. Remove from heat, let the scape oil cool slightly, then fold in your basil and pea shoots to wilt just a bit.

Transfer the entire content of the pan into a food processor, add the cheese and optional nuts, and blitz until well-combined into a pesto. If you need to add more oil to create a smooth texture, simply stream in a little at a time.

Toss together the vegetables, pasta and pesto in a large bowl. Season with salt and pepper. If you have some edible arugula or mustard flowers, scatter over the top for a pretty presentation!

Serves 4-6 as a main.

Shrimp and Lovage Salad

Never heard of lovage? I hadn’t until a year ago when I experienced a dish drizzled with “lovage oil” at Boulder, Colorado’s Black Cat Bistro. It’s amazing stuff – a hardy, perennial herb whose flavor profile is like the love-child of celery and parsley. Today I used part of my ration harvested for me by Sunset Beach Farm to make a simple shrimp salad for lunch (this would be amazing served lobster roll-style too). A little lovage goes a long way, so use it more sparingly than celery. Cool lovage use: the stalks are hollow and make fantastic straws for Bloody Mary’s!

SHRIMP AND LOVAGE SALAD

1/2 cup light mayonnaise (I use Hellmann’s)

juice of 1 lemon

1/2 cup finely chopped lovage leaves and tender stems (packed)

pinch of sea salt and freshly ground black pepper

2 pounds cooked shrimp, peeled, deveined and tails removed

Make the dressing first to allow the flavors to combine. In a medium bowl whisk together the light mayonnaise, lemon juice, chopped lovage, sea salt and pepper. Set aside or cover and place in the refrigerator if you are not going to use right away.

Butterfly your cooked shrimp and then roughly chop. Leave to cool for an hour if you’ve just boiled them. Combine with dressing and serve over spring greens, as a sandwich or into hollowed out vegetables (peppers, tomatoes, …)

Serves 4 as a main.

Rainbow Pasta

Let’s face it – children love rainbows, especially girls, so I milk this theme anyway I can. It was the focus of my daughter’s recent 4th birthday party and last night it was dinner. Earlier in the day we picked up some fresh rainbow chard from Quail Hill Farm and our gang over at Sunset Beach Farm at the new Winter’s Market in Sag Harbor, NY. We got home and my daughter couldn’t believe a vegetable could contain so many colors. “Where’s the blue?”, she asked. Good question, kid!

This is a simple recipe, but when my preschooler exclaimed that she could eat it “every day of the week, including in my lunch box,” I thought it became important to share – because if that’s not an endorsement, I don’t know what is!

RAINBOW PASTA

1/2 pound (appox half a box) of whole wheat or whole grain pasta (we usually go for kid-friendly rotini or penne. You could take the theme even further with the tri-color noodles!)

1 bunch rainbow chard, cleaned thoroughly, rough ribs and stems removed, and leaves separated.

3 tablespoons of vegetable or olive oil

4 garlic cloves, minced

1/4 cup vegetable stock

Prepare the pasta according to the directions on the box until al dente.

Meanwhile, chop the ribs and stems of the chard into bite size pieces.

Heat the oil in a pan and add the chard ribs and stems. Cook over medium heat for about 3 minutes. Add the garlic and cook for another minute.

While this is cooking coarsely chop the chard leaves. (For kids I like to chop into slightly smaller pieces so they can easily scoop up the veg without it dangling over the edge of their spoons.)

Add the vegetable stock to the pan as well as the chard leaves. Toss it together, reduce the heat to low, and cover to allow the mixture to steam. Give it a stir every couple of minutes until the chard is tender, about 7 minutes total.

Serve the chard over the warm pasta and put out the Parmesean cheese (my kid’s favorite part, of course!). If you prefer to keep this dish vegan, you may want to season with a little salt and pepper prior to serving. I like to add red pepper flakes to mine. Enjoy!

Serves 4.

Pesto, Tomato and Mozzarella Salad (Week 11 CSA Recipe) by Karin Bellemare

After a stressful July in the tomato world we are finally harvesting some really beautiful Heirlooms! I decided to debut the first of the tomatoes with this simple recipe.
*Its perfect for dinner parties, potlucks, or just a nice lunch*

PESTO, TOMATO, & MOZZARELLA SALAD

3-4 Heirloom Tomatoes (of mixed colors)
1/2 cup Basil Pesto (See recipe below)
1/4 cup Olive Oil
1/4 cup Balsamic Vinegar
1/2 Lb Fresh Mozzarella Cheese
Himalayan Pink Salt (to taste)
Fresh Cracked Black Pepper (to taste)
First cut the tomatoes into 1/4 inch slices. Place them on a serving platter arranging the colors as you wish. Next top each tomato slice with the Basil Pesto. Spread with a spoon and drizzle with Olive Oil. Next cut the mozzarella cheese into slices and place around the outer edges of the serving dish. Drizzle the whole dish with the Balsamic Vinegar and top with salt & pepper.
(I made the pesto vegan for my dinner guests and made the mozzarella optional)

PESTO RECIPE:
1 cup Packed Basil
1/3 cup Olive Oil
1/4 cup Walnuts
Salt & Pepper to taste
Combine all ingredients in a food processor and blend until a pesto consistency is reached.

Week 11 CSA: Cherry Tomatoes, Heirloom Tomatoes, Potatoes, Basil, Scallions, Squash, Kale, Carrots, Sunflowers

Defer Fungus from Plants Using Horsetail or “Equisetum” (Biodynamic Field Spray) by Karin Bellemare

Horsetail can be found all over the world. The Horsetail that is commonly used in Biodynamic farming is field horsetail or “equisetum arvense.” The plant contains silica, potassium, and calcium. All of these properties make it an excellent treatment for fungus in the garden. Fungus is most prevalent during high humidity and long spells of rain. The silica in the horsetail eliminates large amounts of water around the plants making it difficult to spread fungus. To prevent fungus follow this recipe below.

Recipe for Horsetail or “equisetum” spray #508 in biodynamics.

Ingredients/Tools
1 Unit Horsetail Herb (can find at Josephine Porter Institute online)
1 Quart water + 4 Gallons
1 Pot with lid
1 Garbage Can/Bucket that can hold 4+ gallons
Backpack sprayer (preferably used for biodynamics only)
1-2 hours time

First, combine in a pot, 1 unit horsetail and 1 quart water. Place the pot on stove, cover with a lid and turn heat to low. “Cook” the mixture for 20 minutes. Next, remove pot from the stove. Fill garbage can with 4 gallons of water. Add the mixture from the pot into the garbage can. This dilutes the mixture to the right consistency for the garden.

Now, set a timer for 15 minutes. It is now time to create a vortex and mix. Using one arm stir the water into a vortex. Once it has reached a vortex switch directions and create another vortex. Repeat for 15 minutes. When the stirring is complete strain contents into the backpack sprayer.

Now its time to apply our #508 spray to the garden. Target plants that are most susceptible to fungus (tomatoes, squash, swiss chard, potatoes, to name a few) If there are affected areas of the plants make sure indefinitely to spray those areas! Cover the entire plant as a preventative and to eliminate fungal growing conditions.

1 Unit will cover 1-acre of land. (Adjust quantity as needed) This can be applied daily during outbreaks of fungus. Otherwise, apply every 5-7 days.

Enjoy! And always remember to rest your arm after 15 minutes of stirring! ;)

And, It’s July… by Karin Bellemare

I’ll admit, July snuck up on me this year. Its one of our busiest months as farmers. Garlic gets pulled, fall crops get seeded, and lots of summer crops are harvested…and the weeds take over!!!

We started the month on time with the harvest of our 50 lbs of garlic in Amagansett and 30 lbs planted in Sag Harbor. While the weeds did get the best of some of our bulbs the harvest was a success. It is now curing in the barn ready to be eaten in the next week or two!

Our cherry tomatoes are ripening up nicely. Fingers crossed we’ll have enough for CSA this week! What I’m also proud and excited about is our broccoli and cabbage this year! We have successfully grown heads of broccoli and cabbage. (last year was a complete disaster) I am looking forward to the first harvest and sharing it with our members and farmers market customers.

Happy July to all those veggie lovers, gardeners, and stressed out farmers!!!

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photos by Sunset Beach Farm

Karin & Jon make “Edible…” cover and feature!

Check out The Good Bowl’s Contributors, Karin Bellemare and Jon Wagner (Sunset Beach Farm) on the cover of the low summer edition of Edible East End ! edibleeastend.com

Kudos!!!

Biodynamics and Recent Harvest by Karin Bellemare

Yesterday Jon applied our Field & Garden biodynamic preparation. The preparation required 12 hours of activation. We placed the contents of two packages into water and formed a paste. We let this paste sit overnight for 12 hours. Early the next morning we packed our biodynamic sprayer and headed to Amagansett. We diluted the paste with water and mixed it into our sprayer. Next, Jon walked up and down the rows or our field and sprayed the preparation. With the full moon last night it was perfect timing. The field and garden spray is a combination of preps, 500, 502, 503, 504, 505,506, and 507. Using this preparation assists in forming soil humus and creating beneficial organisms in the soil. For more information on using biodynamic preparations in your own garden please visit: http://www.jpibiodynamics.org/

I was unable to attend the full spraying of the preparation so there are no pictures to document. I did take some at the Amagansett Farmers Market, Jon harvesting, and activating the preparation. Enjoy!

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06.01.11 at Sunset Beach Farm by Karin Bellemare

This week has been a busy one! My body can tell that the season has officially started. The moment I hit my pillow at night I’m fast asleep! This week we started in Sag Harbor where we transplanted our first round of heirloom tomatoes. What a rainy Monday it was! Next we’re transplanting our summer squash and winter squash in Amagansett. Everything looks beautiful on both properties we couldn’t be more pleased. We also seeded heirloom corn in between our squash–our attempt at the “three sisters.” We will be spraying our biodynamic preparation 500 sometime in the next couple of days. This will enliven the soil and create a healthy living environment for our plants. Stay tuned for photos of this event!

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