FRISEE ENDIVE: A great addition to a salad, it adds a wonderful texture, color and flavor.
LETTUCE HEADS (BUTTERHEAD AND RED LEAF): Small heads due to storms, read more below.
RADISH/TURNIP BUNCH: Thanks Saturday farm crew for harvesting and cleaning these delicious and juicy roots. They are a great addition to the stew in this week’s recipe.
SPROUTING BROCCOLI: One of our favorite greens by itself, it also goes well in this week’s recipe.
BRAISING MIX: A blend of chard, kale and tat soi leaves. At its simplest just sauté with some garlic greens, add a little vinegar and cook until just tender and wilted.
HERBS: A mixed bunch of oregano, tarragon and chive flowers. The fresh oregano helps add a savory note to any dish. The tarragon compliments fish or chicken, or use it to flavor vinegar.
RECIPE:
On May 4th we had a ferment tasting booth at the Powell Gardens Fungi and Fermentation Fest. It was a great time mixing with festival goers and vendors. We also provided the ferments for a demonstration by Chef Jonathan Justus’ of Black Dirt. We were lucky enough to get a taste and we want to pass it on.
Kimchi Stew with Fair Share Farm Live Culture Ferments by Jonathan Justus
Ingredients
(serves 6 people)
• ½ of a jar (1/2 pound) of Fair Share Farm Kimchi, cut into bite size pieces
• ½ of a jar (1/2 pound) of Fair Share Farm Green Kimchi, cut into bite size pieces
• ¼ cup Fair Share Farm Jalapenos and Escabeche Juice
• ¾ pound pork shoulder cut into ¾ inch cubes (eliminate if you prefer vegan/vegetarian)
• ½ package of silken tofu (optional), sliced into ½ inch thick bite size pieces
• 3 green onions
• 1 medium onion, sliced (1 cup)
• 1 teaspoon salt
• 2 teaspoons sugar (you can add more to further balance the acidity of the stew without making it taste sweet)
• 2 teaspoons gochugaru (Korean hot pepper flakes)
• 1 tablespoon gochujang (hot pepper paste)
• 2 teaspoons sesame oil
• 3 cups of chicken, beef, pork, or vegetable stock or broth (you may need an extra cup)
Method
1. Sautee pork in an 4 to 6 quart sauce pan or small stock pot.
2. Add the two different kinds of kimchi, escabeche juice, and onions in a shallow pot.
3. Slice 2 green onions diagonally and add them to the pot.
4. Add salt, sugar, hot pepper flakes, and hot pepper paste. Drizzle sesame oil over top and add the stock or broth.
5. Cook for 10 minutes over medium high heat. At this point you may have to turn the heat down to low to get the meat tender. This may take up to another 20 to 30 minutes.
6. Add the tofu.
7. Cover and cook another 10 to 15 minutes.
8. Chop 1 green onion and put it on the top of the stew. Remove from the heat and serve right away with rice.
It inspired us to make follow Jonathan’s lead and make a vegetarian version with much of this week’s share. Cooking the braising mix with the broccoli, radishes and turnips, onions and green garlic, adding some fermented vegetables and their juice, and cooking 20 minutes or so gives you a rich and nutritious dish.
Hail and high winds last week did some damage to the crops here. Most will recover, but we’ve had some setbacks. Expect lighter shares this week as a result. This photo of the onions gives a good representation of the damage.
The peppers we planted the morning of the storm didn’t have much time to adjust to the real world.
The lettuces for this weeks share with their tender leaves were especially hard hit.
After we peel away half of the leaves, we are left with a somewhat intact heart. Other plants like kale, chard and tat soi benefit from picking them back and a good pile of mulch. Good leaves off of these plants make up the braising mix this week.
On the spur of the moment on Monday, we rebuilt the deer fence along the driveway. For years a deer wouldn’t dare walk so close to the homestead because of our dear Rocky dog. Four years since his passing and the deer are coming right up the driveway. So, while I got in a visit to my grandma and mom for Mother’s Day, Tom and Luke did this.
It was a beautiful sight to come home to. So far it appears to be working. Hooray!
Every farmer must celebrate the small victories. Much is out of our hands as soon as we plant a crop in an open field. One must accept that life goes on with little regard to our needs and wants. We take all precautions to avoid calamity. We plant a diversity of crops, build organic matter in our soils, etc. So while many are damaged, others are doing well. The strawberries are beginning to form green fruit. The carrots and potatoes are leafing out. New fresh leaves are rapidly replacing the damaged ones. This lesson of resiliency is on display on the 150 acres that burned two weeks ago. Like an emerald carpet, the native grasses are coming back.
