Fresh Shallots, Mojito (and other) Mints, Big Barn Birthday Bash!
Date: June 15th 2012
This week is unlike every other week for a number of reasons. Read all about it online (with photos!) here . . . or read on for the long form . . .
First, Henry's wife Hiroko will be at the Evanston market, so be sure and say "Hi" and "Thank You." Henry says it's not fair that he always gets all the thank-yous and other feedback he gets each week, while Hiroko seldom gets to hear those comments. So this is your chance to say hi and thank her for all the behind-the-scenes things she does every day to make Henry’s Farm a going concern.
The other reason this week is special is that this Saturday we are celebrating the 100th birthday of the barn our great-grandfather built in 1912. (Our online notes show a photo of the barn when it was new--that's our grandfather on the pony behind the car, which was undoubtedly brought along as a prop by the unknown travelling photographer who took the picture, since there's no way they could have afforded such a vehicle.)
The barn birthday celebration has gotten a little bit out-of-control, with hundreds of far-flung friends and relatives from all over the U.S., half a dozen bands, and two of the best chefs in Chicago, Carlos Ysaguirre and Brian Huston providing us with their culinary talents. But you don't get to celebrate a beautiful 100-year old barn every year, especially one that is sheltering animals and organic hay as it was meant to, so we are going all-out. Nor do we often get to celebrate the return of the family farm to what it began as: organic, diverse, self-sufficient, and sustainable--feeding the family and community healthy foods. And the farm and barn are once again the site of a community gathering and celebration, as it was meant to be!
And, the final special thing: it's Father's Day this Sunday, so be sure and get Dad some Farmer's Market gifts he won't get from anyone else:
invigorating aronia jam or jelly
intoxicating mint (Teresa's bringing up 6 of her 11 varieties - including authentic Cuban Mojito Mint especially for Dads),
rich, lathery goat milk soaps . . . what sort of Dad would not be thrilled to get a soap called Gentleman Farmer?!
Check all of these out at Teresa's Fruit Stand, plus ice tea the easy way with Teresa's dried herb teas. Just brew them hot, cool down, and ice. This week Teresa has:
Stinging Nettle with Chocolate Mint Tea
ChamomileTea
Aronia Berry Tea
Blue Shiso Tea
Sunny Lemon Tea
Peter Rabbit’s Tea
Catnip Tea
FARM NOTES
We are all so fortunate to have Zoe back home this summer – for her able body and enlivening laughter – and for taking on the “On the Farm” portion of these weekly Notes. Here is her first installment . . .
Dragging my heavy body into the house Monday evening after my first full day of farm work since coming home from college, it took all of my remaining strength to form the phrase “back massage please” and voice it in a barely audible whisper. Every part of my body seemed to be inflamed with pain – from my neck all the way down to the soles of my feet.
Thankfully, Mommy is an expert shiatsu masseuse, a talent desperately needed on a family farm. She placed the palms of her hands on either side of my spine and pressed her weight onto me, gradually flattening out my tight and aching muscles.
I closed my eyes, and as I focused on breathing deeply, in and out, I remembered the smell of mulch and rain mingling as I shoved hay up against Jerusalem artichoke plants in the dark morning. The sky was a blackish blue, the color of a bruise, threatening to pour down at any moment. But except for a few teasing drops, it never did. Yet I kept sending pleas up to the rainclouds as they passed, saying “please rain, please!” over and over in my head, knowing that no rain would mean irrigating would be necessary for the entire week to follow.
Daddy never stopped hoping for rain as well, so Val, Janaki, Sydney and I hurriedly dropped summer squash, okra, edamame and dry bean seeds into trenches, covering and tamping. We all pretended that we were racing against the rain, trying to plant as many seeds as possible before water rushed down from the sky, making planting impossible. But by two in the afternoon, the sight of the sky clearing and sunlight sheepishly peeking out from under the clouds made our hearts drop, and fatigue hit me like a wall.
The rest of the day was spent setting up drip tape lines, running to drag them out over bed after bed, fixing leaks, connecting the black drip tapes to the main hose, and sprinting to put the lines over the rows, back bent and hand close to the ground. This we did every three hours, in between jobs of weeding.
Thankfully, Mommy is an expert shiatsu masseuse, a talent desperately needed on a family farm. She placed the palms of her hands on either side of my spine and pressed her weight onto me, gradually flattening out my tight and aching muscles.
I closed my eyes, and as I focused on breathing deeply, in and out, I remembered the smell of mulch and rain mingling as I shoved hay up against Jerusalem artichoke plants in the dark morning. The sky was a blackish blue, the color of a bruise, threatening to pour down at any moment. But except for a few teasing drops, it never did. Yet I kept sending pleas up to the rainclouds as they passed, saying “please rain, please!” over and over in my head, knowing that no rain would mean irrigating would be necessary for the entire week to follow.
Daddy never stopped hoping for rain as well, so Val, Janaki, Sydney and I hurriedly dropped summer squash, okra, edamame and dry bean seeds into trenches, covering and tamping. We all pretended that we were racing against the rain, trying to plant as many seeds as possible before water rushed down from the sky, making planting impossible. But by two in the afternoon, the sight of the sky clearing and sunlight sheepishly peeking out from under the clouds made our hearts drop, and fatigue hit me like a wall.
The rest of the day was spent setting up drip tape lines, running to drag them out over bed after bed, fixing leaks, connecting the black drip tapes to the main hose, and sprinting to put the lines over the rows, back bent and hand close to the ground. This we did every three hours, in between jobs of weeding.
After a particularly difficult episode of drip tape running that had us all panting, out of breath and energy, Daddy had told the interns to go scuffle hoe the melons to eliminate the weeds that threatened to strangle them. My brothers looked at Daddy with an expression that clearly said, “Do we have to do that, too?” Daddy looked down, his expression sympathetic, knowing that Asa needed to study for his medical school examination, to be taken in August. Then he looked up and playfully said, “Who wants to eat watermelon?” I instantly brightened and raised my hand excitedly while my brothers, not easily tricked, looked on with suspicion. “Then go scuffle hoe!” Daddy answered with a smile. Asa, Kazami and I erupted into laughter, and continued to chuckle as we walked, long scuffle hoes in
hand, to rip away weeds from melon plants.
Remembering this, I laughed, and Mommy asked me if my back felt better. I rolled over, and amazingly, her shiatsu magic had worked – the ache was rapidly disappearing. I ate a quick dinner, showered, and rested until it was time to get into the truck with Daddy to head back to the field.
The sun was setting as we ran down those beds once more before sleep. I took the last drip tape that needed to be moved in my hand and took off into a sprint, running and running, faster and faster, until I reached the end. I collapsed onto the ground and lay on my back, out of breath. When I opened my eyes, I saw that deep royal purple had been brushed across the sky. The beds and beds of vegetables were a dark silhouette against the bright, fiery sky. I drank it all in with my eyes and watched sparks of lightning bugs from my place in the grass. I smiled, realizing that this beautiful place, this gorgeous sunset – this was my home. And summer was just beginning.
Remembering this, I laughed, and Mommy asked me if my back felt better. I rolled over, and amazingly, her shiatsu magic had worked – the ache was rapidly disappearing. I ate a quick dinner, showered, and rested until it was time to get into the truck with Daddy to head back to the field.
The sun was setting as we ran down those beds once more before sleep. I took the last drip tape that needed to be moved in my hand and took off into a sprint, running and running, faster and faster, until I reached the end. I collapsed onto the ground and lay on my back, out of breath. When I opened my eyes, I saw that deep royal purple had been brushed across the sky. The beds and beds of vegetables were a dark silhouette against the bright, fiery sky. I drank it all in with my eyes and watched sparks of lightning bugs from my place in the grass. I smiled, realizing that this beautiful place, this gorgeous sunset – this was my home. And summer was just beginning.
FOOD NOTES: SHALLOTS
Alfred Lord Tennyson wrote a lovely romantic poem, The Lady of Shallott, that has nothing whatsoever to do with shallots. (My theory is that he just needed a word to rhyme with Camelot.) Still, every time I hear the word shallot, I start reciting the poem:
Only reapers, reaping early
In among the bearded barley,
Hear a song that echoes cheerly
From the river winding clearly,
Down to tower'd Camelot:
And by the moon the reaper weary,
Piling sheaves in uplands airy,
Listening, whispers "'Tis the fairy
Lady of Shalott."
In among the bearded barley,
Hear a song that echoes cheerly
From the river winding clearly,
Down to tower'd Camelot:
And by the moon the reaper weary,
Piling sheaves in uplands airy,
Listening, whispers "'Tis the fairy
Lady of Shalott."
Back to the vegetable . . . This is the last week for fresh shallots – both the golden yellow ones and the pink ones. You won’t see shallots again until they are completely dried down, about a month from now, so buy up a few pounds on Saturday. They are at the stage where you can cut off the tops and keep them on the counter or in your pantry at room temperature, and they’ll be fine for at least a couple of weeks. Or you can keep them in the fridge where they’ll keep much longer. Or carmelize them and make into a luscious jammy confit that you can keep refrigerated or frozen for longer still.
Henry and Hiroko will be bringing up lots more beets, carrots, broccoli, Japanese turnips, kohlrabi, and kale -- plus, if you are lucky (i.e. an early-riser), the first potatoes. Henry “stole” some for us a week ago, scraping away a big of loose dirt and plucking up a few potatoes without the plant noticing. We each got one, the first of the season, aromatic and flavorful!
And Henry says that the lettuces and chicories (radicchio, escarole, endive, frisee) continue to be unusually sweet, their juicy ribs seeming like they have sugar in them. If you didn't get any last week, be sure to get some this week.
At Teresa's Fruit Stand
Don't miss the end of the season for strawberries, and the peak of the season for black currants, gooseberries, blueberries, and raspberries.
This is also the last market day for pepper and eggplant starts. There are just 6 trays of herb and veggies starts left, and whatever peppers and eggplants are leftover this week will be donated to a community garden. So if you haven’t got your garden in, don’t delay. There are plenty of herbs such as Italian parsley, rosemary, lemon thyme, lavender, marjoram, and the naturally sweet stevia still too.
This is also the last market day for pepper and eggplant starts. There are just 6 trays of herb and veggies starts left, and whatever peppers and eggplants are leftover this week will be donated to a community garden. So if you haven’t got your garden in, don’t delay. There are plenty of herbs such as Italian parsley, rosemary, lemon thyme, lavender, marjoram, and the naturally sweet stevia still too.
At least the strawberries will escape the ravages of the beetles as their numbers are dwindling fast. Only the earliest risers will get to the market early enough to get a box or two. On the other hand, the number of blueberries, black currants, gooseberries, and black and red raspberries are increasing and we should have good amounts of all those summer fruits.
fresh or dried, it is one of the mildest members of the allium family, with a sweet, complex flavor. Fresh green shallots are something you will find only at farmers markets or in CSA shares. Their slender pale bulbs and crisp green tops give the pampered ramp a run for its money. Shallots have many of the same nutrients and benefits as other alliums such as onions and garlic, but appear to contain more flavonoids and phenols. Their flavor and aroma, however, is milder than most alliums, and can be used raw in salad dressings, chopped and sprinkled on steak or fish, or used to start any number of sauces. Finely sliced, deep fried shallots are used as a crispy condiment in Asian and other cuisines, and slowly cooked they carmelize into a rich confit that can be used in many ways.
Shallot Confit
This jam-like confit is good on toast, potatoes, steak, fish, or whisked into a vinaigrette. Double or triple the recipe, then refrigerate or freeze some to use over the coming weeks.
This jam-like confit is good on toast, potatoes, steak, fish, or whisked into a vinaigrette. Double or triple the recipe, then refrigerate or freeze some to use over the coming weeks.
3 tablespoons unsalted butter
3 tablespoons sugar (optional)
1 pound small shallots, peeled
4 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons sugar (optional)
1 pound small shallots, peeled
4 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt the butter in a skillet over moderate heat. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar.
Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)
Shallot Vinaigrette
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
2 tablespoons minced shallots
Combine the vinegar, salt, and pepper in a blender. With the machine running, gradually add the oil. Add the shallots and pulse briefly to combine. Pour over your salad (lettuce or vegetable) and toss to coat.
Teresa’s Fruit and Herb Notes
Don't miss the end of the season for strawberries, and the peak of the season for black currants, gooseberries, blueberries, and raspberries.
This is also the last market day for pepper and eggplant starts. There are just 6 trays of herb and veggies starts left, and whatever peppers and eggplants are leftover this week will be donated to a community garden. So if you haven’t got your garden in, don’t delay. There are plenty of herbs such as Italian parsley, rosemary, lemon thyme, lavender, marjoram, and the naturally sweet stevia still too.
We had our answer this week when Michael saw several Japanese Beetles while we were working at the aronia field and then he saw a couple more here at our home field. There aren't enough to cause any problems yet, but it’s enough to make me start to worry!
This is also the last market day for pepper and eggplant starts. There are just 6 trays of herb and veggies starts left, and whatever peppers and eggplants are leftover this week will be donated to a community garden. So if you haven’t got your garden in, don’t delay. There are plenty of herbs such as Italian parsley, rosemary, lemon thyme, lavender, marjoram, and the naturally sweet stevia still too.
At least the strawberries will escape the ravages of the beetles as their numbers are dwindling fast. Only the earliest risers will get to the market early enough to get a box or two. On the other hand, the number of blueberries, black currants, gooseberries, and black and red raspberries are increasing and we should have good amounts of all those summer fruits.We have been wondering, in this strange weather year, if the Japanese Beetles would appear at their usual time around the beginning of July or if they would hatch out early just as the all of the fruit had blossomed and ripened up early. <
/div>
HERB OF THE WEEK: MINT! COOL!!!
In the kitchen, mint combines well with vegetables such as potatoes, tomatoes, carrots and peas. Added to salads and salad dressings it adds rich flavor. It is also great with fruit desserts and fruit salads.
Here are the six varieties of mint you’ll see at the market this week:
My three daughters, Marina, Gabriela, and Kira, will be home this weekend for the Big Brockman Barn Birthday Bash, so I plan on making our favorite summer dessert, what I call the “food of the gods,” Summer Pudding! Eating this luscious (and anti-oxidant rich) combination of fruits topped with real whipped cream always makes me feel like I will live forever like the immortal Greek and Roman gods!
Summer Berry Pudding (aka “Food of the Gods”)
The assortment of fruit can vary, but it is essential to include at least one cup of one of the types of currants. This is what gives the summer pudding its energy and vitality. After that we use strawberries, raspberries, black raspberries, and blueberries.
1 loaf good white bread such as challah, boule, or brioche, crusts removed
6-8 c. assorted summer fruit such as red and black currants, gooseberries, red and black raspberries, strawberries, blackberries, blueberries, small plums, peaches (halve or quarter large strawberries, peaches, and plums)
½ to 1 c. sugar, depending on sweetness of fruit
1 pint heavy cream
Cut the bread in 1/2 inch slices and arrange them, puzzle-like, into the bottom and up the sides of a 2 quart bowl.
In a large saucepan, heat the fruit, sweetening with the sugar, and cook until the fruit is tender and beginning to burst, but still holds its shape, about 5 minutes. I start with the currants to let them cook a little longer, and then add the other soft fruit.
Remove from the heat and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and spoon most of the juices over the fruit. Reserve the remaining cooking juices.
Top the fruit with a flat layer of the remaining bread, so that the fruit is completely covered and then pour the reserved juices over it. Cover with the plastic wrap and place a plate over the top. Add two heavy cans to weigh it down and let sit at least 8 hours, or overnight, refrigerated.
In a large bowl, whip the cream until soft peaks form. Add the 1/4 c. sugar and whip until almost stiff.
To serve, remove the weights and plate and unwrap. Place a large serving plate on top of the bowl and gently invert. Shake gently to release the pudding onto the plate. Serve with sweetened whipped cream. (The whipped cream is essential!)
Mint has been an important medicinal and culinary herb all over the world for thousands of years. It originated in the Mediterranean, and its many varieties are now cultivated all over the world.
According to Greek mythology, mint symbolized hospitality, and so people would rub the vibrant leaves on the table to welcome the gods. The Romans introduced mint throughout Europe where, because of its fresh scent, it was strewn through out homes and used in baths. European colonists brought mint to the New World with them, and today it flavors toothpaste, breath fresheners, cough drops and chewing gum.
Mint has been used medicinally in many ways, much of them the same from ancient to modern times. It is said to relieve stomach cramps, indigestion, gas, menstrual cramps, nausea, vomiting and colic in children. It is also believed that the scent of peppermint influences mood, motivation and offers a mental boost that can lead to better performance.
We know that mint is naturally anti-bacterial, contains menthol, flavonoids, and Vitamins A and C. In addition it is a natural bug-repellent, and rubbing your hands and face with fresh peppermint leaves will both lift your mood and keep the bugs away -- who could ask for more?
We know that mint is naturally anti-bacterial, contains menthol, flavonoids, and Vitamins A and C. In addition it is a natural bug-repellent, and rubbing your hands and face with fresh peppermint leaves will both lift your mood and keep the bugs away -- who could ask for more?
In the kitchen, mint combines well with vegetables such as potatoes, tomatoes, carrots and peas. Added to salads and salad dressings it adds rich flavor. It is also great with fruit desserts and fruit salads.
Here are the six varieties of mint you’ll see at the market this week:
Spearmint (“mint” to most of you)- All-purpose mint for tea, main dishes, pesto, salad, etc. It is popular in the Middle East where it is used on grilled meats, especially lamb, as well as with stuffed vegetables and rice, or sprinkled on hummus, yogurt, and soup.
Chocolate mint – a wonderfully strong peppermint (from Marilyn Wettstein originally) that tastes just like the mint in a peppermint patty or after-dinner chocolate mint.
Mojito mint – a spearmint from Cuba especially for mojitos but good wherever you use mint
Wrigley’s spearmint – This is THE Wrigley’s spearmint used in their gum. Especially good for tea.
Missouri mint – a balsam-y mint especially good with fruit.
Nepitella–an Italian mint best with mushrooms, summer squash, peppers, tomatoes, and onions.
Mint Mojitos
3 cups (packed) fresh mint leaves
9 tablespoons sugar
1 1/2 cups light rum
1/2 cup fresh lime juice
6 cups club soda
6 cups crushed ice
6 lime wedges
9 tablespoons sugar
1 1/2 cups light rum
1/2 cup fresh lime juice
6 cups club soda
6 cups crushed ice
6 lime wedges
Reserve 6 mint leaves for garnish. Place remaining mint leaves in a medium bowl. Add sugar.
Mash with wooden spoon until mint is aromatic and oils are released. Add rum and lime juice and stir until sugar dissolves. Strain mixture into pitcher. (Can be prepared 2 hours ahead; refrigerate.)
Add club soda to pitcher; gently stir. Fill each of 6 glasses with 1 cup crushed ice. Pour mojito over and garnish each glass with 1 mint leaf and 1 lime wedge.
See you all on Saturday!
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Food and Farm Notes: A weekly peek at what's happening on Henry's Farm and Teresa's Fruit and Herbs. For more information: http://www.terrabrockman.com/
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