- Sweet Potato Greens
- Summer Squash
- Walla Walla Onion
- Italian Parsley
NEWS AND VIEWS
Now that the solstice has passed, we can begin to welcome the first of the summer crops, as well as new farm stand employees! In case you didn't know, we have opened a farm stand across from the SRJC campus in Santa Rosa. It is on the corner of Mendocino and Carr Ave and is open Wed, Thurs, & Fri from 12 - 6 PM.
In order to best serve our community, we are cross-training some of our farm stand employees at the farm. Many students work in the garden harvesting crops, weeding, and basically tending to all the needs of the crops. They learn how each crop is properly irrigated, and maintained.
With summer temperatures rising, working as a gardener and at the farm stand can be hard work. One student employee who does both jobs is Ashlee Pometta. She is a sustainable
agriculture student, who was interested in putting her knowledge to work and growing her own food. Ashlee has been working at both the farm stand and at the farm since May and has already learned how to harvest leafy greens and squash, transplant tomatoes, fix broken irrigation systems, and pound t-posts in order to trellis the tomatoes. She helps fill the CSA boxes, and scholar bags. One day a week she assists in loading up the truck for the farm stand where she then sells the product of her labor from the farm. Participating in both settings enables her to not only hands-on learn, but also to educate customers honestly about the selection and freshness of our product. She enjoys farming the most, particularly harvesting.
Stop on by our farm stand, where Ashlee, and other students and staff like her will be excited to help you with our fresh fruit, veggies grass-fed beef, and Shone Farm olive oil.
Tips & Tidbits
Sweet Potato greens
Here at Shone Farm, we like to reduce waste and make use of all parts of our crops. George Sellu, an agribusiness instructor at the SRJC, originally from Sierra Leone, shared with us his love for cooking sweet potato vines. Through speaking to George and surfing the world wide web, we've discovered a lot about sweet potato vines and west African cuisine. George said sweet potatoes vines are eaten all over west Africa, the Philippines, and
culture prepares them slightly different. Countries with more of a French influence cook with more palm oil while Guinea doesn't use any oil, relying solely on lots of creamy peanut sauce.
We're excited to offer an opportunity to experience a different cultural food and try something new in this week's box. Before deciding to put them in the box Joey, our garden supervisor, wanted to try it out for himself. He parboiled and sautéed them, like he would any other green (saying they tasted more like spinach or chard than brassicas like kale or collards)
and proclaimed them delicious! Eat them just like spinach.
Walla Walla Onions
Walla Walla onions are so sweet and juicy that some people bite right into them, eating them like apples, and they are a great treat to grow in your own backyard. (Tatiana would not recommend doing so, eww!)
Unlike typical grocery store onions, our onions
are picked fresh, then sold immediately at our farm stand, and not cured.
Uncured onions bruise easily, so it's important to handle them delicately. Freshly picked from the garden, onions are full of sugary juices, and only a light covering of skin. As onions cure, the skins dry into papery wrappers and pungent compounds replace sugars. Remember to store them in your refrigerator.
Kohlrabi can be one of those intimidating vegetables if you aren't familiar with it. With the look of an organic Sputnik, with a taste like fresh, crunchy broccoli stems accented
by radish. The name kohlrabi comes from the German kohl, meaning cabbage, and rabi, or turnip, and that kind of sums it up. Kohlrabi can be either green or purple. To prepare, first peel the outer skin, then you have your option to steam, boil, roast, mash or eat it raw.
Fennel has a slight anise or licorice taste and is great raw in mixed green salads, potato salads, cucumber salads, or coleslaw. It mixes really well with apples and yogurt. It has a refreshing taste and crunch that adds a nice twist to recipes.
To prepare, simply wash, cut off the very bottom tip of the fennel and dice the whole bulb, up to the green stem.
THE RECIPE CORNER
KOHLRABI AND SUMMER SQUASH FRITTERS
1 medium Zucchini
1/2 cup onion, finely chopped
1 tsp Salt and Pepper
1 Tbsp All Purpose Seasoning
½ tsp Baking Powder
⅓ cup Parsley, chopped
¾ cup Whole Wheat Flour
1. Using a grater or food processor, shred both kohlrabi and zucchini. Set aside in a medium sized bowl, and add the onion.
Scramble eggs in another small bowl. Add in salt, pepper and all purpose seasoning.
3. In a small bowl, mix the parsley, baking powder and flour. Stir well to combine all ingredients.
4. Add in eggs to zucchini and kohlrabi. Stir well.
5. Slowly add in the flour. Start with half the amount. You're aiming for a pancake like consistency.
6. Spray a large saute pan with non stick spray or add in a touch of oil. Heat over medium high heat until hot.
7. Add ¼ cup mounds of fritter batter pressing down slightly in the center to make sure fritters are flat. Cook for about 1½ minutes on each side or until golden brown.
Serve hot with sour cream or spicy remoulade sauce.
- 1 lg bunch of sweet potato greens
- 1 tsp canola oil
- ½ tsp minced fresh ginger
- 1 tsp sesame oil
- lemon zest
- 2 (4 oz) salmon fillets
- Salt and pepper
1. REMOVE sweet potato leaves from stems. Chop smaller stems, and discard the larger ones.
2. HEAT oil in a skillet over medium high heat.
3. ADD leaves and stem pieces, sesame oil, and ginger. Sauté until tender, about 5 minutes. Season with salt and pepper, and grate some fresh lemon zest on top.
4. SEASON salmon with salt and pepper, and simply roast or grill. Serves 2.
Sweet Potato Green Pasta Sauce
- Sweat 2 tsp. chopped garlic in 2 tbsp. olive oil.
- Add 2 cups heavy cream and reduce by a third. Add 1 tbsp. horseradish and 1 bunch sweet potato greens.
- Cook until lightly wilted. Add cooked pasta-sweet potato ravioli would be outstanding-and stir to combine.
- If desired, top with 2 tbsp. dried or pickled cranberries, 4 tbsp. toasted pumpkin seeds, and ¼ cup shaved Parmesan
Summer Squash Salad With Goat Cheese, Fennel, and Dill Recipe
1 pound summer squash, thinly sliced into rounds*
1 small fennel bulb, halved, cored, and thinly sliced lengthwise*
2 tablespoons chopped fresh dill
2 tablespoons extra-virgin olive oil, for dressing
2 teaspoons fresh juice from 1 lemon
Kosher salt and freshly ground black pepper
3 ounces fresh goat cheese, crumbled
In a large bowl, combine squash, fennel, dill, olive oil, and lemon juice and toss to combine. Season with salt and pepper. Add goat cheese, gently toss, and serve right away.
* Use a vegetable slicer if you have one.
Sautéed Greens with Summer Squash and Chévre
2 - 3 Summer squash, sliced into ¼" half-moons
1 tablespoon olive oil
1 bunch kale or other greens*, stems intact, roughly chopped into ¾" pieces
½ cup Walla Walla or other sweet onion, chopped
3 cloves garlic, minced
½ teaspoon lemon zest (about ½ a lemon)
½ teaspoon sea salt
¼ cup parsley, minced
or other creamy cheese
cracked black pepper, for serving
Steam the Summer squash until fork-tender, about 4-6 minutes.
While the squash steams, heat the oil in a large skillet over medium heat. Add the onion, garlic, and parsley and sauté for a few minutes. Toss in greens, zest, and salt. Continue to cook, stirring constantly. The greens will wilt slightly right away, but keep stirring until they turn a deep emerald, about 2 - 3 minutes.
To serve, evenly distribute the greens over a large shallow platter, and mound high with steamed squash. Top with dollops of Chévre, and sprinkle with cracked pepper. The cheese will begin to melt and warm through slightly, and this is just as you want it. Serve immediately.
*You can totally add the sweet potato greens to this recipe