Leeks

Botanically known as Allium porrum, leeks are a member of the Allium family of vegetables.   More familiar Alliums include onions, garlic and shallots.  Unlike their cousins, leeks differ in a couple of ways.  In flavor, leeks are more subtle and sweeter than a standard onion.   In structure, unlike most Alliums, leeks do not form bulbs. 


In addition be being delicious, leeks have great health benefits.  Leeks, like their Allium cousins, have been shown to improve the immune system, lower cholesterol and help fight cancer.  More specifically, leeks are a good source of fiber, folic acid, vitamin B6, vitamin C, manganese and iron.  

SimpleBites.net has a wonderful write-up on leeks, how to prepare them for recipes, and a few recipes that you may want to try.  

SimpleBites.net - Leeks

 Enjoy!

Celeriac

I, like many, are new to the vegetable called celeriac. Here's a little information on this not-so-pretty vegetable:

Celeriac, also known as celery root, is a type of celery grown for its roots. Unlike most root vegetables, celeriac is low in starch and high in water and fiber. It is a good source of dietary fiber, Vitamin B6, Magnesium, Potassium and Manganese, and an excellent source of Vitamin C and Phosphorus. It tastes quite similar to celery, and can be prepared like other root vegetables such as rutabagas, parsnips, and carrots.   (source: tinyurbankitchen.com)

Here's a recipe that I'm trying this evening using celeriac:     Curried Celeriac Soup

I'll let you know how it comes out.     

edit 10/15 
This soup had great flavor but I would recommend a couple of changes.  First, decrease the amount of stock from 6 cups to 4.  The 6 cups was too liquid-y in my opinion.  You could always add a bit more stock at the end if you find the 4 cups too thick.  As I had used the 6 cups of stock, I added a small can of cannellini beans to the soup to thicken it up a bit and the additional protein and fiber never hurt.  You could keep the beans whole or blend them into the soup, your choice.  I heard from a few of you at the market regarding this soup and would love to hear from any of you that try this recipe.  Thanks! 

What is a shallot?

Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.

We, at Blue Skys Farm, currently sell a red shallot.

Nutritionally, shallots are a rich source of vitamin A, B and E. They are low in calories, with just 50-60 calories per 100 g. The very high concentration of flavonoid compounds, with antioxidant properties, have a beneficial effect on health. Regular consumption of shallots can contribute to lowering cholesterol levels, improving the blood circulation and reducing the risk of cardiovascular disease.

Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. A very nice addition to any dish that you would usually use an onion. Give them a try. You won't be disappointed.

Source: shallots.com

Spaghetti Squash is here!

We have harvested our spaghetti squash and will be bringing them to the market this weekend. Spaghetti squash is a winter squash that contains an inner flesh that turns into strands resembling spaghetti when cooked.

Spicy Spaghetti Squash with Black Beans

Serves 4

Serve these stuffed squash halves immediately or fill with the stuffing and refrigerate them, covered, one day in advance. Simply reheat them before serving.

Ingredients

1 medium spaghetti squash

Filling
2 teaspoons olive or corn oil
1/2 cup red onion, chopped
1 jalapeño chili, seeded, minced
1/2 cup red pepper, chopped
1 cup black beans, rinsed and drained well
1/2 cup sweet corn, frozen or fresh
1 teaspoon chili powder
All of the reserved cooked squash, about 4 cups
1/3 cup cilantro, minced
1 tablespoon lime juice
1 teaspoon sea salt

Method

Roast squash in a 375°F oven for 50 minutes until tender or cut squash in half and place in a microwave dish with 1/2 inch of water, lightly covered with plastic wrap for 20 minutes on high until tender. cool. When cool, scoop flesh from squash halves leaving the shell intact for stuffing.

For the filling, heat oil in a large pan and sauté red onion, jalapeño chili and red pepper for 2 minutes. Add beans, corn and chili powder; sauté 1 minute longer. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

Fill squash halves with filling, mounding mixture in the center.

Nutrition

Per Serving (269g-wt.): 160 calories (30 from fat), 3.5g total fat, 0.5g saturated fat, 6g protein, 29g total carbohydrate (7g dietary fiber, 5g sugar), 0mg cholesterol, 330mg sodium

Source: WholeFoodsMarket.com

Padron Peppers

Christina and I were introduced to the wonderful Padron Peppers by our friends and farmer's market customers, Bob and Karen.  What are Padron Peppers you say?  And why should you give them a try?   Here's some information on this unique pepper:

The most fascinating pecularity of Padrón peppers is the Russian Roulette effect. Every batch of fifty peppers contains a hot one, and we mean really piquant!  Because it is impossible to distinguish the hot pepper from the milder pods, eating a portion of Padrón peppers is popularly linked to the Russian roulette game. The Spanish saying: "Pimiento de Padrón, pequeño pero matón", which translates roughly as "Padrón Pepper, a teeny-weeny thug", may give you some idea as to what you might expect when you enjoy a portion of these small green peppers. The native South Americans attributed aphrodisiac properties to the hot pepper.

These peppers are often served as tapas or appetizers.  They are very easy to prepare...add some good olive oil to a fry pan, heat, add peppers and saute until the peppers just starting to brown.  Remove peppers from pan, sprinkle with sea salt and serve.  

Independent analysis from food labs and nutritional experts agree Padrón peppers can be consumed as part of a healthy diet. A handfull of Padrón peppers count as one of the five recommended daily portions of fruit and vegetables. Their non-calorific value makes them an ideal snack. Padrón peppers contain vitamins A, B1, B2, C as well as calcium and iron. These peppers are also said to help with the following: The digestive system. Quicken scar tissue healing. Maintain good blood circulation. Reduce high blood pressure. Promote healthy cholesterol

Not bad, eh?  A vegetable that is fun, delicious and nutritious!

Source: http://www.padronpeppers.com/

Gold of Macau Wax Pole Bean

We'd like to announce the arrival of the Gold of Bacau Wax Pole Beans!  

While Christina was working on a farm in France, she was introduced to growing pole beans in a hoop house.  In tribute to her mentor, Christina searched for a pole bean to plant in her own hoop house.  What she found was the Gold of Bacau Wax Pole Bean.  This tender Romano-type wax bean from Bacau, Romania is a wide (~1/2") and long (6-10") pod.  Despite this size, they are as sweet and string-less as the smallest of beans. 

This is a photograph of one of the two "walls" of the Gold of Bacau Wax Pole Beans, in our hoop house, just prior to flowering (mid-June).  As of today we are happy to be harvesting these delicious beans.









Gold of Bacau Wax Pole Bean Vinaigrette
Serves 6

2 lbs. beans
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste

Place all ingredients but the beans, salt and pepper into a bowl.  Aggressively mix, with a wisk, until ingredients are fully integrated.  Taste mixture and adjust as necessary.  Add salt and freshly ground pepper to taste. 

Cut beans into 1" pieces.  Steam beans until tender.  Drain.  Add beans to bowl containing vinaigrette and toss.

Enjoy!  

Summer Solstice...and onions?

Happy Summer Solstice to all!  In a few hours (1:16 p.m.) the sun will be directly overhead at the Tropic of Cancer and we will be experiencing the longest day of the year. 

Did you know that this is a very important day for onions?  Onions are sensitive to the amount of day light available during the growing season.  Here in the northeast, we must plant "long day" onions because our summers have much longer days than those in the south.  Why is this important?  Onions trigger bulb growth at a specific length of daylight, say 15 hours per day.  Prior to reaching 15 hours, the onion will only produce vegetation, the upper greens.  Once 15 hours is reached, the onion is triggered into concentrating on bulb growth and vegetation growth stops.  As the onion matures, the tops will eventually fall over, signalling time for harvest.  Pretty cool, eh?

As you can see in this photo, our onions have very nice vegetation and look more like scallions.  From today forward, they will be putting their energy towards the bulb instead, creating the sweet and tangy flavors that we all enjoy.

We here at Blue Skys Farm wish you all a happy and healthy summer season.

See you at the market!

Escarole!

We'll have escarole at the Pawtuxet Farmers' Market this week.  Don't know much about escarole?

Here are some things you might like to know about this healthy and hearty green.  High in folic acid, fiber, and vitamins A & K, escarole can be eaten raw or gently cooked.  It is a less bitter variety of endive with a flavor similar to radicchio.  Here is a recipe you might want to try:

Escarole and Bean Soup  Recipe courtesy Giada De Laurentiis

 

Prep Time:  12 min
Cook Time:  10 min
Level:  Easy

Serves:  6 servings 

 

Ingredients

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread

 

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.  Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread.