ebeth – Page 16 – Southwick Family Farm

November 20, 2019February 27, 2020

Winter Squash Vegetable Medley

Recently I designed a recipe using winter squash. I like it with ingredients we have saved from the garden. But it can be made with any 6 cups of veggies + the winter squash. Enjoy!

Winter Squash Vegetable Medley

Print Recipe

Ingredients Method Notes

Ingredients

1/2 butternut squash, peeled, quartered, and cut into 1/2 in. thick slices; other squashes or pumpkins will also work
2 cups snowpeas, in bite size pieces
2 cups green beans, in bite size pieces
2 cups Swiss chard or other leafy green veggie, in bite size pieces
Olive oil or other fat

Method

Prep veggies.
Put oil in Dutch oven, covering the bottom well. Heat over medium to high heat. Saute squash in 1 layer for 2-3 minutes one side and about 2 min on other side. Move squash to another dish or plate, do more squash, repeat until all squash is sauteed. If other veggies are not cooked, lightly saute them in batches, adding oil as needed.
Mix all veggies together, adding oil. Stir or toss as best you can.
Cover and cook over low heat. Check and stir every 5-10 minutes, until all are cooked and soft, probably around 30 minutes.
OR Put in a crockpot and cook on high for 1 hour, then turn to low until ready to serve.

Variations

This can be made with any 6 cups of veggies – frozen veggies, sauteed veggies, canned veggies, fresh veggies – whatever you have available.
This can also be doubled or halved and still taste good.

Notes

This was fashioned after reading about sauteing winter squash in Ruffage: a practical guide to vegetables by Abra Berens.

August 20, 2019

Janet’s Chicken BBQ Sauce

Here is a BBQ sauce contributed by one of my regular customers. I haven’t tried it yet, but it seems simple enough and looks to be tasty. While it especially works with chicken, I imagine that it could also work with beef and pork. Enjoy!

July 29, 2019

Osso Buco – Crockpot variation

2 meaty soup bones sit side by side in the package.

Osso Buco - Crockpot variation

The meaty shank soup bone is browned, put in the crockpot, then veggies are added and all of it is simmered on low for 6-8 hours. Yummy-licious!

Print Recipe

Ingredients Method Notes

Ingredients

2 tbsp oil, butter, or fat
1-2 meaty shank soup bones
1 cup carrots, shredded
1 cup celery, thinly sliced
1 cup onion, chopped
18 oz. diced tomatoes, undrained
2 cups broth Opt.

Method

Brown meaty shank soup bones in oil for 3-4 minutes on each side. Remove to crockpot or slow cooker.
Add veggies to crockpot.
Cover with diced tomatoes. Add broth, if using. Cover with lid. Cook on low for 6-8 hours.
Take meat out, cut into fine pieces or shred. Cut marrow into small pieces. Add back to pot and stir it all together.
OPT - If you used up to 2 cups of broth, drain liquid and cook down on the stovetop. Add back to meat and veggies.
Serve as is or over rice or potatoes.

Notes

This is my stovetop Osso Buco recipe modified to be done in a crockpot. 2 cups of liquid are optional in the crockpot. The tomatoes, veggies and meat will make their own liquid which will work for this meal.

June 25, 2019

Garlic Scapes

It is garlic scape season again! This is a 2-3 week period in June and July about a month before the garlic is ready to harvest. Scapes are the flower umbrel of a hardnecked garlic. Since we want the energy of the plant to go into the garlic clove, we remove these and eat them.

Uses for Scapes – We use scapes in 2 ways – as a green vegetable and as a major ingredient in pesto. Raw, scapes taste like a solid green garlic. They are rather strong. Cooked, they mellow in flavor. The texture is somewhere between cooked green beans and cooked asparagus. The flavor sort of resembles a garlic-y green bean.
- Green Vegetable – We chop the scapes to a size similar to green beans and cook them in a similar manner. They can be steamed, sauteed or boiled. They can be added to soups, stews or stir-fries. They can also be blanched and frozen – we blanch them for 2 minutes.
- Pesto – For our family, I take 1 part scapes to 1 part nut or seed to 1 part cheese to 1/2 part oil. I blend these together in the blender or food processor. The blender takes more oil, the food processor less. I have found that any nut/seed, cheese or oil will work. We don’t like the traditional pesto nuts and cheeses, so we use the ones we have, usually walnuts, cheddar cheese and olive oil. The flavor of this mellows with refrigeration. It can also be frozen. We eat it with veggies, crackers or bread OR eat it plain.
Just for reference or planning, 1/2 lb scapes chopped = about 2 cups.

June 18, 2019

Pastured Chickens

We have been raising chickens on pasture again this year. We purchase day old chicks from the non-GMO flock of Freedom Ranger Hatchery out of PA. These arrived by mail in late April, brooded in our brooder and moved to our field in May. Once in the field we kept them in a moveable pen. This protects them from the local predators – dogs, coyotes, and foxes. And we move it daily so that they can get fresh vegetation.

Here is the pen:

and the path that they followed. You can sort of see how they ate down the grass. And later this summer if we look at the path, we will see that it is greener than the rest of the pasture because of the fresh natural nitrogen application!

We will be processing them soon as whole frozen birds.

June 18, 2019

Featured Herb – Mint

Mint is our herb this week. It is a hardy perennial with aromatic leaves. I like to dry it and use it as tea in the winter. Several leaves can be added to salads or stirfries for a change in the flavor. And some add it to drinks to make them more minty. This is $1/bunch.

June 10, 2019

Featured Vegetable – Green Garlic

Green garlic is immature garlic. Like all alliums – garlic, shallots, onions – parts of the whole plant are edible throughout its life cycle. If it is soft and not stalky, it can be eaten. It can be used in stirfries or soups OR it can be used in salads or eaten raw, depending how well you like the garlic flavor.

June 10, 2019

Featured Vegetable – Rhubarb

Rhubarb is plentiful this time of year. The tangy, tart stalks taste good with sugar or fruit usually in a dessert type dish. We like Strawberry Rhubarb Coffee Cake and Rhubarb Upside Down Cake. The Farmer has also started adding a bit here and there to his veggie stirfries. It adds a little tang and softness. And I want to try to make some jam with it this year.

Just a note – .6 lb. is about 2 cups, which is usually what a recipe calls for. Rhubarb freezes easily. Cut it into 1/2 in. slices, put it in a freezing container, and put in the freezer. Voila! Then you have it to use later in the year. We like the coffee cake as part of our Easter breakfast, so each year I try to make sure I save some frozen rhubarb for that.

May 31, 2019

2019 Farmers Markets Start Next Week, June 5&6!

On Wednesdays from 2-6 p.m. we will be at the Syracuse Eastside Neighborhood Farmers Market which is held at the Westcott Community Center on the corner of Euclid and Westcott in the university area. We are usually on the Euclid side of the building. I refer to this market at the Westcott market.
On Thursdays from 12-6 p.m. we will be at the Fayetteville Market which is held in the Town Center in the parking lot.
On any day we are available at the farm in Nedrow by appointment.

Want to get weekly updates about what we have available? Sign up below! Then stop by a market and say hi! See you soon!

The form you have selected does not exist.

April 25, 2019