Author: mexicosurfari

  • Kim Chi adapted from Quiet Creek Herb Farm

    Image
    Jeff and Sam made Kimchi for the farm, I can’t wait to try it!

    Kim Chi Recipe, adapted from Quiet Creek Herb Farm by Adam Soucie

    Do you have several napa cabbage and other random CSA veggies hanging out in the bottom of your fridge? Here is one way to preserve them and enjoy a spicy, sour, crunchy treat that is rich in probiotics. Jeff, a CSA work-trade member of the farm, shared this recipe with us. He ferments about half of his weekly share to keep up with the harvest and preserve some of these goodies for later.

    You’ll need a scale for this recipe, it is important to weigh out the cabbage and salt. You’ll also need clean jars and lids (re-used pickle jars or wide mouth canning jars are fine), and some very large pots or bowls to mix everything. Make sure to have very clean hands, too.

    15 lbs. chopped Napa cabbage
    7 ½ T. salt (or ½ T. salt per pound)
    Mix salt with the cabbage and let wilt for a few hours, while chopping the other vegetables and making the pepper sauce. This will make it easier to pack into the jars.

    3 ½ lbs (or more) chopped carrots, daikon radishes, onions, leeks, sunchokes, etc.

    3 C pepper sauce (recipe follows)

    Add the other chopped vegetables to the wilted cabbage, and mix in pepper sauce (recipe below).

    Pepper Sauce – Combine all ingredients in a blender or food processor
    3 C dried hot peppers, such as Anaheim, chile, cayenne, etc. (we recommend milder peppers, or look for Korean chile flakes…cayenne is too hot)
    1 C powdered brown rice (you can grind this in a coffee grinder)
    3 C water
    2 C fish sauce (optional)
    5 cloves garlic, pureed in ¼ C water (we added more)
    ¼ C dried ginger, or fresh to taste (we added more)

    For a less spicy version, try adding only ginger and garlic. You could add paprika for the red color but no spice.

    Mix all ingredients together and pack into jars, leaving space at the top for the Kim Chi to expand as it ferments. Lid the jars, leaving enough looseness for the carbon dioxide to escape as it ferments. Set in a bowl or deep pan to catch any juices that escape, and let ferment for 3-7 days, to taste. Check jars and keep the top of the kimchi submerged in brine by pressing down with a clean utensil or the bottom of a small jar. You can also place a cabbage leaf on top if you like while it’s fermenting. When it is finished, tighten lid and refrigerate.

  • Seminole Pumpkin Recipes

    Our favorite “winter squash” is called the Seminole Pumpkin. This Florida native crop has well-adapted to our climate, the accompanying heat, humidity and insect pests. We have saved seeds for several years from our own crop. Many different phenotypes exist, with shapes from round to oblong. Our Seminole Pumpkins are sweet, moist and orange-fleshed, with a beautiful tan skin.

    Here are two easy recipes that are healthy and satisfying.

    Seminole Pumpkin Crock Pot Soup

    Photo by David Lawrence
    Photo by David Lawrence

    Ingredients:
    1 Seminole pumpkin (optional: carrots and/or sweet potatoes)
    1 quart water or stock
    1/4 tsp ground ginger
    1/4 tsp garam masala (or cinnamon)
    1/2 tsp salt to start then to taste
    1 can of regular (whole fat) coconut milk

    Directions:
    1. Halve the pumpkin and scoop out the seeds.
    2. Place in a crock pot with a stock.
    3. Add seasonings and cook on “low” for 4 to 6 hours or until completely tender.
    4. Add coconut milk and salt. Use an immersion blender to mix all ingredients into a smooth consistency. Salt to taste.

    Farm House Pumpkin Curry

    This recipe is great to feed a large group!

    Ingredients:
    1 Seminole pumpkin, peeled, diced and seeds removed
    1/3 cup coconut oil
    1 onion, diced
    2 tsp whole mustard seeds (and/or fenugreek, coriander, ginger)
    1 tbsp curry powder
    1 can coconut milk
    1/2 cup brown lentils
    2 cups water
    salt to taste

    Directions:
    1. Heat coconut oil in a large pot. Add onion and mustard seeds (and other spices if using) and cook on medium heat until onions are lightly browned. Add curry powder and stir.
    2. Add diced pumpkin, lentils, and water. Simmer on medium low heat until lentils and pumpkin are tender, about 30 minutes, stir occasionally. You can add more water if more time is needed to cook pumpkin.
    3. When tender, add coconut milk and salt then simmer for 5 more minutes. 4. Serve over prepared basmati or jasmine rice.
    Chef’s Note: You can add other vegetables to this mix such as daikon radish or carrots. You can also use another legume such as chickpeas, but make sure they are fully cooked first.

  • Recipes from Cooking Class at Hawthorne Community Market

    hawthorne comm marketToday I had the pleasure of teaching a cooking class at the recently opened Hawthorne Community Market. A USDA grant is covering the cost of the class, so participants got to learn the following recipes, plus take home free veggies to try making the dishes at home. If you’d like to attend the next class, please sign up for our email list by emailing us at frogsongoffice@gmail.com. We encourage everyone to stop by the Hawthorne Community Market to see a wide variety of local items for sale, plus many classes which are offered throughout the week. It’s a great place to meet neighbors, learn something new, and find something tasty to eat. Currently they are open Thursday through Sunday. We’ll have okra and eggplant available through the summer at our farmers markets, so stop by soon!

    Amy’s Eggplant & Basil

    Ingredients:

    About 1 pound of Japanese Eggplant

    Handful of fresh basil leaves, more is better!

    Vinegar

    Hoisin Sauce

    Soy Sauce/Tamari

    Cooking oil

    Toasted Sesame Oil

    Japanese Eggplant, sliced diagonally about 3/4 -1 inch thick slices. No need to peel or salt.

    Cooking oil (coconut, olive, peanut, etc) – use enough to coat bottom of pan in an even, thin layer.

    Sauce Recipe:

    1 part balsamic vinegar (can use apple cider, rice vinegar, etc), about 1/4 cup or less

    1 part hoisin sauce (can use other sweetener such as honey), about 1/4 cup or less

    Tablespoon soy sauce or tamari

    Tablespoon of toasted sesame oil

    Heat oil over medium-high. Saute eggplant until lightly brown and turning from spongy white to more translucent. Add sauce and cook for 2-3 more minutes. Remove from heat. Add fresh basil leaves, stir to combine and serve immediately.

    Variations for oven cooking:

    Add 1/3 cup oil and 1/3 cup water to sauce above. Mix well to combine.

    Toss eggplant in sauce.

    Arrange in a single layer in an oven-proof dish

    Bake at 400 degrees until tender, approximately 25-30 minutes. Stir every 10 minutes.

    Other variations:

    Try Black Bean Garlic Paste instead of soy sauce

    Add chile flakes or hot sauce to the recipe

    Serve with rice, quinoa, or noodles.

    Simple & Quick Okra

    Wash and dry whole,  young okra pods. Do not cut. Important to use young, tender okra for this method of preparation. You will be amazed at how tasty (and not slimy) okra can be when cooked whole.

    Stir-Fry – Heat oil in wok or large sauté pan. Use a high temperature oil such as coconut, peanut, sunflower. Add okra. Stir occasionally. Season with a sprinkle of soy sauce or salt and pepper.

    Grilled – Toss in oil to lightly coat, season with salt and pepper. cook on the grill until tender. Can place loose on grill, use a grill basket, or put on a skewer. Two skewers side by side through multiple okras is easier to turn than one single skewer.

    Roasted – Toss in oil, season with salt and pepper. Roast at 400 degrees, turning occasionally until tender and lightly browned

  • Bob Fletcher – A piece of farming and U.S. WWII history

    Just came across this interesting article.

    Published in the New York Times, June 6, 2013  by William Yardley

    Bob Fletcher, a former California agriculture inspector who, ignoring the resentment of neighbors, quit his job in the middle of World War II to manage the fruit farms of Japanese families forced to live in internment camps, died on May 23 in Sacramento. He was 101.

    His death was confirmed by Doris Taketa, who was 12 when Mr. Fletcher agreed to run her family’s farm in 1942, the year she and her extended family were relocated to the Jerome War Relocation Center in Arkansas.

    “He saved us,” Ms. Taketa said.

    After Japan bombed Pearl Harbor on Dec. 7, 1941, the United States government forced 120,000 Japanese-Americans on the West Coast out of their homes and into internment camps for the duration of the war.

    Near Sacramento, many of the Japanese who were relocated were farmers who had worked land around the town of Florin since at least the 1890s. Mr. Fletcher, who was single and in his early 30s at the time, knew many of them through his work inspecting fruit for the government. The farmers regarded him as honest, and he respected their operations.

    After President Franklin D. Roosevelt signed an executive order in February 1942 that made the relocation possible by declaring certain parts of the West to be military zones, Al Tsukamoto, whose parents arrived in the United States in 1905, approached Mr. Fletcher with a business proposal: would he be willing to manage the farms of two family friends of Mr. Tsukamoto’s, one of whom was elderly, and to pay the taxes and mortgages while they were away? In return, he could keep all the profits.

    Mr. Fletcher and Mr. Tsukamoto had not been close, and Mr. Fletcher had no experience growing the farmers’ specialty, flame tokay grapes, but he accepted the offer and soon quit his job.

    For the next three years he worked a total of 90 acres on three farms — he had also decided to run Mr. Tsukamoto’s farm. He worked 18-hour days and lived in the bunkhouse Mr. Tsukamoto had reserved for migrant workers. He paid the bills of all three families — the Tsukamotos, the Okamotos and the Nittas. He kept only half of the profits.

    Many Japanese-American families lost property while they were in the camps because they could not pay their bills. Most in the Florin area moved elsewhere after the war. When the Tsukamotos returned in 1945, they found that Mr. Fletcher had left them money in the bank and that his new wife, Teresa, had cleaned the Tsukamotos’ house in preparation for their return. She had chosen to join her husband in the bunkhouse instead of accepting the Tsukamotos’ offer to live in the family’s house.

    “Teresa’s response was, ‘It’s the Tsukamotos’ house,’ ” recalled Marielle Tsukamoto, who was 5 when she and her family were sent to the Jerome center.

    Ms. Tsukamoto is now the president of the Florin chapter of the Japanese American Citizens League. Her mother, Mary Tsukamoto, was a teacher, activist and historian who, with Elizabeth Pinkerton, wrote “We the People: A Story of Internment in America.”

    Mr. Fletcher’s willingness to work the farms was not well received in Florin, where before the war some people had resented the Japanese immigrants for their success. Japanese children in the area were required to attend segregated schools. Mr. Fletcher was unruffled by personal attacks; he felt the Japanese farmers were being mistreated.

    “I did know a few of them pretty well and never did agree with the evacuation,” he told The Sacramento Bee in 2010. “They were the same as anybody else. It was obvious they had nothing to do with Pearl Harbor.”

    After the war, resentment against the Japanese in Florin continued. If Mr. Tsukamoto tried to buy a part at the hardware store only to be told that the part was not in stock, he would ask Mr. Fletcher to buy it for him.

    ADVERTISEMENT

    Advertisement
    Continue reading the main story

    Robert Emmett Fletcher Jr. was born in San Francisco on July 26, 1911, when the city was still rebuilding after the great earthquake five years earlier. He attended the University of California, Davis, and later managed a peach orchard before taking the job as a state shipping point inspector.

    Survivors include his wife, the former Teresa Cassieri, to whom he was married for 67 years; their son, Robert Emmett III; three granddaughters; and five great-grandchildren.

    The Fletchers bought their own land in Florin after the war and raised hay and cattle. Mr. Fletcher was a volunteer firefighter in Florin for many decades before becoming the paid fire chief. He was also active in historical groups.

    He was never much for celebrating his role in the war, and he noted that other Florin residents had helped their Japanese neighbors.

    “I don’t know about courage,” he said in 2010 as Florin was preparing to honor him in a ceremony. “It took a devil of a lot of work.”

     

  • Seasonal Farmers Market Update

    Greetings to all of our farmers market customers! We wanted to give a quick update of our markets at this time. For special requests or to reserve an item, please email us at frogsongoffice@gmail.com

    We bring freshly-picked, certified organic produce plus other goodies like jam, eggs and flowers to these markets each week when available.

    Saturdays in Spring – 8:30 am – 12:00 pm
    441 Alachua County Farmers Market
    5920 NW 13th St, Gainesville, FL 32653 (by the Tag office & WalMart)
    Cash, checks, credit cards and EBT/SNAP accepted.

    Every Wednesday, Year Round – 4:00-7:00 pm
    Gainesville – Union Street Farmers Market
    Bo Diddley Community Plaza – live music, great food & more!
    Cash, checks, credit cards and EBT/SNAP accepted.

    Flagler Beach Farmers Market
    Fridays in June 9:00 am – 1:00 pm

    St. Augustine Amphitheater
    Old City Farmers Market
    Saturdays 8:30 am – 12:30 pm

    Winter Park Farmers Market
    Saturdays 7:00 am – 1:00 pm

    Hawthorne Community Market
    Saturdays, 10 am – 4:00 pm
    7040 SE HWY 301 Hawthorne, FL, (formerly the Koala Stop)
    You can find fresh veggies from our farm and other local producers. We don’t staff it ourselves, but we provide items from our farm.