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OLDE FURROW FARM

20 Week Veggie Share
WEEK 4
VEGGIE LIST
Raspberries or Blueberries
Red Cabbage & Green Cabbage
Red Onions
Green & Yellow Salad Cucumbers
Lemon Basil
Green Celery

Swaps: Beans, White Onion, Chard, Kale, Collards, Mixed Beans
RECIPES OF THE WEEK
Growing up we ate A LOT of beans. My grandmother grew up along the Rio Grande so we ate our fair share of Hispanic food. Traditionally my grandmother made homemade flour tortillas and we would use that to scoop up the beans. She didn't make tacos but none the less these flavors remind me of that time. :)

Ingredients
 

Refried black beans

  • 2 cans (15 ounces each) black beans, or 3 cups cooked black beans
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 2 cloves garlic, pressed or minced
  • 1/2 tsp salt
 



Yogurt “crema”

  • 1 cup plain Greek or regular yogurt
  • 2 tablespoons lime juice (from 1 small lime)
  • ¼ teaspoon fine sea salt
  • Optional: Your favorite hot sauce, to taste

Everything else

  • 8 to 10 small corn or flour tortillas
  • 3 cups finely sliced red or green cabbage (about ½ medium head of cabbage)
  • ½ cup or more crumbled Cotija or feta cheese
  • Big handful of fresh cilantro leaves and/or thinly sliced green onion
Instructions

To make the black beans: We’re going to use the cooking liquid from one can of beans (or substitute ⅓ cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
   
Pour in the can of beans with all of its liquid (or ⅓ cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.

Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don’t stick to the bottom of the pan.
   
To make the “crema”: Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
   
Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
   
Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to “massage” it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
   
Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.
More Recipes Linked Below - Just Click The Pictures!
Swap the shallots for the torpedo onion and the chives for the onion tops and voila!
This burger has kale in the patty, great way to trick your kiddos into eating their kale. Oh how sneaky!
We use honey instead of sugar and fancy it up with lemon basil! Also great with carbonated water. Blueberries work great too
You can swap kale in the recipe but swiss chard really shines when it is lightly cooked. Taking on a spinach like flavor and consistency.
DOWN ON THE FARM
Ruby is on bed rest. She sprained her paw late last week. We did a bit of three legged walking with us this morning as we did our crop check. With plenty of breaks in Adam's arms. Her little white patch on her chest always looks like a beet to me and its right over her heart...beat! Get it! Such a farm dog!
Our winter squash is booming in this heat wave! Same goes for the sweet potato plants too. This crop so far has been one of the best we have grown in years. We grow a pretty mean squash but this year we are like woah! And yes the beloved spaghetti squash is back this year! The deer are wandering around this field a lot so we need to start thinking deterrence. We make homemade scarecrows and fill their pockets with irish spring soap but they are getting smart to this so we may have to jazz it up a bit and throw them for a loop!
That watermelon is bursting with cuteness, the way it is nestled by foliage. We have lost some melon plants due to pests and lack of rain but all of our saved seed melons are thriving! We plan to save silver slicer cucumber seeds this year and we have in the past but it is a stinky process. You grow them large and over ripe and then ferment them in a bucket in the greenhouse. The smell is a lot. A small price to pay for such a life giving seed. We should have our first round of cucumbers next week as long as we stop snacking on them. haha.
We staked our peppers last week as they are filling up with peppers. We actually had a horrible time starting peppers this year. I just kept killing the seedlings in new ways. Go me! Haha. We called up Longspell Point Farm in May and asked if they had 30 transplants to spare so that our CSA could at least get peppers and they did! The slicing tomatoes are starting to ripen as well as quite a bit of the cherry tomatoes now. Soon you will be flooded with pints of tomatoes and the best kind - grown outdoor and in season!
The monarch baby caterpillars have begun to hatch. I found a patch of about 6 just hanging out on the small milkweed plants (their preferred plant and size). When farming we really try to think of the larger ecosystems we are a part of and leave lots of space for these ecosystems to continue to thrive. The benefits of running a farm this way are immense to our production and the environment. I will speak to this more in another newsletter, its a big topic. I will do more farm practice focus newsletter next week, just trying to give a variety of view points!

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Our mailing address is:
569 BELCHER ST.
PORT WILLIAMS, NS
B0P 1T0

Phone Number:
902-690-7621

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Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada

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