Sunday, June 30, 2013

Beet Brownies

Here is a great way to use those garden fresh beets! 
This recipe was in Gaining Ground's Eat Up Spring 2012 Cookbook. It may seem like an unlikely pairing, but try it! You'll get  beets numerous benefits of fiber, folate,  and manganese along with dark chocolate's antioxidant richness! Sounds like a win-win to me!

Beet Brownies

1 stick butter
4 ounces good unsweetened chocolate
1 1/2 cups sugar
1 cup flour
1 tsp baking powder
2 fresh eggs
1 beet, grated (about 1 cup)
candied ginger, chopped (optional)

Preheat oven to 325 degrees. Combine flour and baking powder, and set aside. Melt butter and chocolate together over medium-low heat. Pour into a large mixing bowl and beat in the sugar. Then beat in the eggs, one by one, and add the flour mixture. Stir in the grated beat and candies ginger. Pour into a greased 13x9 inch baking pan and cook for about 30 minutes. The brownies are done when they pull slightly away from the edges but are soft in the middle. A knife stuck in the center should have soft brownie clinging to it, but not be totally covered. Slice into 12 pieces while still warm and serve at room temperature.

Mix and match additions include 3/4 cup fresh raspberries, blueberries, cherries, or sliced strawberries sprinkled on top of batter before baking; 1/2 cup chopped nuts, such as walnuts or pecans, 1/2 cup flaked coconut, or 1/2 cup cocoa nibs mixed throughout the batter before baking.

Monday, June 24, 2013

Certified Naturally Grown

It can be confusing when you are grocery shopping for your family and you see foods labeled organic, conventional, sustainable,  non-GMO, bio-dynamic, free range, etc..... It can be daunting to understand, but as consumers we are concerned about what we eat, and we want to know more about the farming practices of the farm growing our next meal.

 The label, Certified Organic, is one we may be familiar with and one we have come to trust as the gold standard for fruit, vegetable, and animal growing practices, but what many consumers may not realize is how expensive and time intensive it is to become Certified Organic. It is often these challenges rather than the organic practices that keep small farmers from achieving this standard.

 As an alternative to Certified Organic, a grassroots group called Certified Naturally Grown (CNG) was formed in 2002. It is a certification program specifically for small-scale farmers to inform and reassure their customers.  CNG members apply to the program by first  providing detailed information regarding their farming practices. Then, a fellow farmer completes an on-site inspection of the farm. This thorough evaluation is reviewed, and if accepted, is  posted onto the CNG website making it available for public viewing.  It is a rigorous process, but attainable by farms willing to put effort  into the paperwork and open their farms for inspection.

We are happy to let you know we recently received notification that Rising Fawn Gardens is officially a registered and active member in the Certified Naturally Grown program. You can visit our CNG Profile here.

So what does the CNG  label mean to you?

  • It lets you know that there have been no synthetic chemical insecticides, herbicides, fungicides, fertilizers, or GMO seeds
  • It means we protect the soil, water, and air with crop rotation, cover crops and buffer strips
  • Raise free range livestock on open pasture
  • Never use hormones or routine antibiotics on livestock
  • Maintain open records of farming practices
For now, our farm is certified for produce and apiary assuring you of the quality farming and beekeeping practices we use. Each year we find our farm evolving, and taking this step to become Certified Naturally Grown is one we are proud to have taken. It gives us a standard to follow and a group of peer farmers to join in doing our part not only to grow the healthiest and most nutritious food, but to also take the best care of this beautiful piece of earth we are blessed to steward.

Most importantly, we are so glad to be growing food for you!


Sunday, June 9, 2013

CSA Week 5 - Lettuces and Swiss Chard


Recently, I was reading through Alice Water's cookbook, The Art of Simple Food, when I came across this basic explanation on how to wash lettuces and prepare them for a salad. I find taking the time and care as she explains makes such a difference in the outcome of the salad. If salads are to be a mainstay for your summer meals, you'll want to return to this great advice again and again!

Excerpt from Alice Water’s book, The Art of Simple Food

Garden Lettuce
For me, making a garden lettuce salad-washing beautiful fresh-picked lettuces and tossing them together with a scattering of herbs and a vinaigrette-is as much of a joy as eating one…for a salad to have flavor and life, you have to start with fresh, just-picked lettuces…Wash the lettuce, gently but thoroughly, in a basin or bowl of cold water. First cull through the lettuces, pulling off and throwing into the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut out the stem end  separating the rest of the leaves into the water. Gently swish the leaves into the water with your open hands and lift the lettuce out of the water and into a colander. If the lettuces are very dirty, change the water and wash again. Dry the lettuces in a salad spinner, but don’t overfill it. It’s much more effective to spin-dry a few small batches than one or two large ones. Empty the water from the spinner after each batch. Any water clinging to the leaves will dilute the vinaigrette, so check the leaves and spin them again if they are still a little wet. I spread each batch of leaves in a single layer on a dish towel as I go. Then I gently roll up the towel and put it in the refrigerator until it is time to serve the salad. You can do this a few hours ahead.

Garden Lettuce Salad
4 servings

Carefully wash and dry:
4 handfuls of lettuce
Mix together:

1 clove garlic pounded to a fine puree (optional)
fresh herbs such as chives and parsley, finely chopped
1 tablespoon red wine vinegar
salt
pepper
Stir to dissolve the salt, taste and adjust if needed.
Whisk in:
3-4 tablespoons olive oil
Use a leaf to taste the vinaigrette as you add the oil. Put the lettuce in a large bowl, add about 3/4 of the vinaigrette, toss, and taste. Add more dressing as needed. Serve immediately

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You know what it is like to return home from vacation and go the the refrigerator wondering  what remains that is edible enough to have for dinner? This evening, tired from traveling in the car all day and hungry for something healthy, I pulled a bunch of Swiss Chard which we had harvested last week from the produce drawer. What follows is the simplest and most delicious way I've ever prepared Swiss Chard. I was too tired to cook anything else,  so I just rounded it out with few raw carrots, but next time I'll have it as a side dish to complement any protein. I also think it would be delicious mixed into a bowl of stone milled grits! Try it and let me know what you think!


Simple Swiss Chard

serves 1-2
1 large bunch (15-20) leaves Swiss Chard
salt
butter
freshly grated parmesan cheese

Tear the leaves off the stems and break into bite size pieces. Discard the stems or save to chop and put into another dish later. Wash the leaves thoroughly. Bring a pot of salted water to boil. Add the leaves and cook with the lid on for about 3-4 minutes. Scoop leaves out with a slotted spoon to drain. Melt 1 tablespoon of butter in a skillet. Add the leaves and saute until all the leaves are coated and the water is absorbed. Plate the chard and top with freshly grated parmesan cheese. Enjoy the goodness!

Sunday, June 2, 2013

CSA Week 4


Sometimes, pictures are better than words!


Heirloom tomatoes  coming to you soon!

Rainbow Swiss Chard

Mixed and Romaine Lettuces

Baby Romaine Lettuce

Cauliflower success!
SunGold tomatoes on the vine!

Hoop house gardening!

First green beans of the season!

Rows of garlic and onions

Sweet Strawberries!

The gardens and Bin on patrol!