Its time to think CSA 2014: Woodstock, McHenry,Crystal Lake,Huntley, Chicago

Shares going quickly. Sign today

Woodstock Pricing: 18 weeks Pickup at farm Wednesdays noon to 7 p.m. only
Vegie Share only $455.00
Vegie plus egg share( 6 dozen for the season) $ 497.00
Half Vegie share $275.00
Half Vegie Share plus Eggs $317.00
Checks payable to MM Graff
14101 WAshington Street
Woodstock IL 60098
email me with questions msorganicfarm@gmail.com

Logan Square CSA 2014 16 weeks Pickup at Logan Square Market Sundays 8 a.m. to 1 p.m. only, start TBA
LOGAN SQUARE PRICING ONLY:
Vegie Share only= $405.00
Vegie plus egg $447.00
Half share $245.00
Half Share plus Eggs $287.00

Checks made out to me, MM Graff
14101 Washington St
Woodstock, IL 60098
I will send an e-receipt so please include:
Name, Which Share, email address
Start date, some time in June.
email me with questions msorganicfarm@gmail.com
Shares on a first come first serve basis.
Farm pickup: Please no dogs and no public facilities:)

Read CNG’s Response to the “Only Organic” Campaign. We want people to know that the USDA organic label is not the ONLY way to be sure you’re not getting GMO’s or synthetic pesticides. As we all know, there’s much more that goes into making good food, a good food system, and sustainable economies.

Please support our message. You may sign your name to the response by commenting “I endorse” either on our Facebook page or on the CNG blog. On Twitter? Follow @CNGfarming and re-tweet!
see below
please go here and comment I endorse. https://www.facebook.com/CNGfarming

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Sorrel Musings and Red Norland Potatoes

Sorrel is your friend: the most popular way of enjoying is Pesto. Also, see these farm stand friendly recipes
Sorrel Risotto idea from Susan K:

I used the sorrel last night it was fabulous–I sauted the leaves in olive oil with chopped garlic until it was kind of mushy. Then I stirred it into risotto just before serving.I hope to see some more of it in the next box

Beet Salad with Sorrel with Pistachio Dressing from Chef Jonathan Miller
Sorrel is highly underrated. A delicious, tart green. It’s also a great keeper in the fridge. Make sure you stem your sorrel and wash it thoroughly. Use any small leaves whole.

2 bunches beets
1/4 c pistachios + xtra fr garnish, roasted & unsalted
3-4 T olive oil
2 T balsamic vinegar
1 bunch sorrel
2 cups croutons
Roast your beets to your liking. (I roast mine at 375, covered, in a baking dish with 1/4 c water.) Peel and slice into wedges.
Blend the pistachios in a blender with 3/4 c water and blend until very smooth. Strain and season with salt and pepper. Whisk this with the olive oil and balsamic vinegar. Check for seasoning and toss a few of the tablespoons with the beets.
Stem the sorrel and julienne the leaves. Put the julienned leaves on the bottom of a plate, top with the beets, then the croutons, then drizzle with some remaining dressing. Finish with some extra pistachios and some more pepper.

Penne with Mushrooms and Fresh Sorrel from The Good Herb by J. Benn Hurley

1 Tablespoon olive oil
12 ounces mushrooms, sliced
2 cloves garlic, mashed through a press
1 medium onion, sliced
1 small chile pepper
1 cup chopped tomatoes
6 cups hot cooked penne or other pasta, about 3/4 pound dried
1/3 cup minced sorrel leaves

Heat a large sauté pan over medium high heat, then pour in the oil. Add the mushrooms, garlic, onion and hot pepper and sauté for about 5 minutes. Stir in the tomatoes and cook until saucy and fragrant, about 7 minutes more. In a large bowl, toss the penne with the sauce and sorrel. Serve warm.

Leek and Sorrel Pancakes with Smoked Salmon
adapted from Big Oven.com

1/4 c Unsalted butter; (1/2 stick)
Salt; optional
4 c Chopped leeks; (cleaned and chopped)
Vegetable oil
2 c Sorrel or spinach; washed
4 oz Smoked salmon; (4 to 8)
2 Eggs
Sour cream; for garnish
1/4 c All-purpose flour
Chopped chives; for garnish

Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings.

Split Pea Soup with Sorrel Stir chopped fresh sorrel greens into hot pea soup just before serving.

Carrot Sorrel Juice

2# carrots
1-2 stalks of celery
1 apple
1/2-1 whole bunch sorrel

Clean the carrots and remove any green parts. Wash the celery but do not remove the leaves. Cut the granny smith apple into 1/8th segments and remove the bitter seed pod. Rinse the sorrel leaves. Run everything through the juicer starting with the carrots. After one or two carrots have been run through the machine put the celery and sorrel through and then alternate carrots and apples until they are gone. Strain the juice through a couple layers of cheesecloth or a fine strainer to remove the pulp that makes it through the juicer screen if desired (this will produce a clear juice devoid of the grittyness, that some people do like).

Apple Sorbet With Sorrel Recipe
From Victory Garden serves 4

* 2 cups apples
* 2 cups apple juice
* 2 cups french sorrel, firmly packed

1. The apples should be peeled and diced into cubes.
2. Bring the apples and apple juice to a boil over high heat.
3. When it boils, turn the heat to medium and simmer for 25 to 30 minutes.
4. Pour the apple mixture into a bowl and refrigerate until it is cold [approximately 1 hour].
5. Process apple mixture and sorrel leaves in a blender at high speed, until smooth.
6. Freeze according to ice cream machine makers directions for Sorbet.
7. You can also place in casserole dish and freeze in freezer for 2 to 3 hours.
8. Serve

Sorrel Soup

Chop the stems and leaves from one bunch of sorrel. Melt some butter and sweat some chopped onion or leek, then add the stems and leaves of the sorrel. Add a few cups of stock(vegetable or chicken) with a bit of salt and pepper to taste. To get fancier: you can add milk or creme fraiche or half and half and pureé this soup… It can be eaten hot or chilled.

Sorrel is classic as a sauce for fish:
Sorrel Sauce for Fish from The Peppermill Rest. in Clearwater, FL

1/2 cup chopped fresh sorrel
2 T dry white wine
3 T minced green onions
1 cup whipping cream
1 1/2 t fresh lime juice
Ground white pepper

Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Puree until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.

SORREL VICHYSSOISE from Gourmet 1992

1 cup finely chopped white and pale green part of leek, washed well
1/2 cup finely chopped onion
2 tablespoons unsalted butter
1 pound boiling potatoes
4 cups chicken broth
2 cups water
1/2 pound fresh sorrel, stems discarded and shredded coarse
1/2 cup heavy cream(I used milk successfully)
1/4 cup snipped fresh chives, or to taste

In a large saucepan cook the leek and the onion with salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, add the potatoes, peeled and cut into 1-inch pieces, the broth, and the water, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are very tender. Stir in the sorrel and simmer the mixture for 1 minute. Purée the mixture in a blender in batches, transferring it as it is puréed to a bowl, and let it cool. Stir in the cream or milk, the chives, and salt and pepper to taste, chill the soup, covered, for at least 4 hours or overnight, and serve it sprinkled with the additional chives.

Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Cream of Sorrel Soup

Clean, shred from the midrib and chop:
½ cup sorrel leaves
1½ cups leaf lettuce
Sauté them until wilted in:
1 to 2 tablespoons butter
When they are sufficiently wilted, there will be only about 3 tablespoons of leaves.
Add:
5 cups poultry or vegetable stock
Simmer about 2 minutes. Remove from the heat and add a small amount of the soup to: ½ cup cream
3 beaten egg yolks
Combine all ingredients and heat until the soup thickens slightly, but do no boil. Makes 5 to 6 cups.

Source: Joy of Cooking

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic,
the parmesan, the pine nuts and the oil, transfer the pesto to a jar with
a tight fitting lid and chill it, covered. The pesto keeps, covered and
chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of
boiling water, stir together in a heated serving bowl 3/4 cup of the pesto
and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it
in a colander, add it to the pesto mixture, and toss the mixture until the
pasta is coated well. Vermicelli works very well with this recipe.

___________________________

If you’ve never used sorrel, try adding small amounts to your salads. In any recipe that calls for spinach you can substitute a small amount of sorrel-try 1/4 sorrel, 3/4 spinach as a start. Place a sprig or two on sandwiches with the lettuce or in place of watercress. Shred sorrel into soups with a tomato or fish base. It is one of the herbs that is best added at the last minute instead of cooking for longer periods of time. Sorrel does not dry well, but you can puree the leaves and store in the freezer to use as seasoning. For salads and when using raw choose leaves that are less than 6 inches, but save the larger ones for cooking.

When adding sorrel cut back on the amount of lemon and vinegar in the recipe. It’s a good herb for those on salt free diets because it adds seasoning without salt.

These are simple sorrel recipes that can be adapted to your tastes. Remember that you can add sorrel to any fresh salad, or combine with spinach in any of your favorite recipes!

Greens and Fish
An old authentic French recipe

Ingredients:
1/2 pound chard
1/2 pound spinach
few leaves of sorrel
one garlic clove
2 pounds thin fish fillets
Crusty bread

Place the greens and one peeled, crushed garlic clove in a pot and cook for ten minutes, then chop. Add the fish, and cook for 10-15 minutes until done-NO longer. Place piece of crusty bread on a plate and serve the fish and the chopped greens beside one another with the liquid.

Sorrel Omelet

4 eggs
1 tablespoon cream
1 cup sorrel, cleaned and trimmed
2 tablespoons butter, divided
1/4 tsp salt

Shred sorrel. In a heavy pan, heat half the butter and add sorrel and salt. Cook for about ten minutes, while stirring. Combine the eggs and cream in a bowl, beating gently. Add the sorrel mixture and combine. Add the remaining butter to a skillet and heat until butter is slightly browned. Add the egg mixture and stir briskly with the back of a fork or spoon until the eggs are evenly spread on the bottom of the skillet. Keep moving the unset eggs around with the utensil smoothly until there is no liquid left. Do not overcook. Shake the pan gently over the heat a few times. Fold the omelet over in half and serve.

Sorrel Soup

Ingredients:
1/2 pound sorrel
2 tablespoons butter
6 cups water
1/2 pound potatoes, peeled and quartered
2 tsp. salt
1 cup milk
1 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk and yolk. Cook until hot, but do not boil. Serve with French Bread.
RED NORLAND POTATOES:
Very nutritious, use with the skin on.
BAking, salad, or frying.
Purchase potatoes from us on the 20th of October and get a free small bag of Parsley.

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CSA Woodstock, last day 10/16/13, thanks!

Thanks so much for your past support and I hope, if I don’t see some of you, that you’ll all have a great Winter!
Since all my tractors are not working, we are renting a compact one from John Deere today and hopefully will get some stuff taken care of at the big property today before the rain tomorrow.
I still have eggs for sale: you’d have to email me though, I may not be here all day Wednesday.
Full shares
Garlic
Arugula
Red Potatoes
Onion
Beets
Half Shares:
Thai Basil
Red Potatoes
Greens Mix: collards, beet greens, kale and chard
Arugula

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Logan Square CSA Last Day 10/13/13 & Recipe

Crazy note on eggplant I just did tonite:
Sliced thinly,do not peel, soak in water w/ a bit of salt about 10-20mins then strain.
Coat in olive oil and put on foiled cookie sheet and salt.
Broil in broiler 8-10 mins(?) then flip and put sugar(I used turbinado that I put in mortor and pestel and grind) or honey lightly over the slices, broil till the desired crispiness. I meant to put on my pizza but ended up eating them like chips

Thanks for a great year. I’ll see you sunday 8 to 1pm.
Again, anyone signing with me Sunday for next year will receive free eggs. Pricing below, check or cash.
Thanks for your support this year!!
The Nasats made a great recipe with the pumpkin you guys got 2 weeks ago.
enjoy:

http://honeymoonkitchen.com/chipotle-pumpkin-soup/

If you sign with me by this Sunday, I’ll give you free eggs.
Logan Square CSA 2014 16 weeks Pickup at Logan Square Market Sundays 8 a.m. to 1 p.m. only, start TBA
LOGAN SQUARE PRICING ONLY:
Vegie Share only= $405.00
Vegie plus egg $447.00
Half share $245.00
Half Share plus Eggs $287.00
Checks made out to me, MM Graff
14101 Washington St
Woodstock, IL 60098
I will send an e-receipt so please include:
Name, Which Share, email address
Start date, some time in June.
email me with questions msorganicfarm@gmail.com

Full Shares:
Parsley
Greens Mix: kale, collards & chard
Arugula
Red Norland Potatoes
Onion
Dragon Tongue Beans
Half share:
Parsley
Red NOrland Potatoes
Arugula
Onions
Greens Mix: kale, collards & chard
Tomato

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10/29/13 Woodstock CSA’rs Week 17/18

Well, it’s been a challenging year and thanks to all of you for your support!

You can expect greens, herbs and potatoes on your last day which is the 16th.

Anyone who signs with me for next year by then will receive a free dozen eggs.
Full Shares: One bag from fridge only
#l. Take 1 bag from ANY shelf of your fridge

Eggplant
Arugula
Greens Mix: Collards, Beet Greens, Chard and Kale
Parsley
Tomatos
Garlic
Onion
#1. Take 1 bag from ANY shelf of your fridge
#2. Take a squash from the box FROM THE SIDE of the table MARKED “hALF sHARE”

Tomatoes
Parsley
Spaghetti Squash
Arugula
Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY

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CSA Sign up for 2014 deadline for free eggs and thanks for your support!

Thanks for a great season everyone.

Logan Square: your last pickup is the l3th. Sign up for the 2014 season at that time and receive a dozen free eggs.
Woodstock: your last pickup is the l6th. Sign up with me for the 20l4 season by that time and receive a dozen free eggs.
THIS OFFER DOES NOT INCLUDE SIGNING UP ONLINE.

Pricing is roughly the same.

Woodstock Pricing: 18 weeks Pickup at farm Wednesdays noon to 7 p.m. only
Vegie Share only $455.00
Vegie plus egg share( 6 dozen for the season) $ 497.00
Half Vegie share $275.00
Half Vegie Share plus Eggs $317.00
Checks payable to MM Graff
14101 WAshington Street
Woodstock IL 60098
email me with questions msorganicfarm@gmail.com

Logan Square CSA 2014 16 weeks Pickup at Logan Square Market Sundays 8 a.m. to 1 p.m. only, start TBA
LOGAN SQUARE PRICING ONLY:
Vegie Share only= $405.00
Vegie plus egg $447.00
Half share $245.00
Half Share plus Eggs $287.00

Checks made out to me, MM Graff
14101 Washington St
Woodstock, IL 60098
I will send an e-receipt so please include:
Name, Which Share, email address
Start date, some time in June.
email me with questions msorganicfarm@gmail.com
Shares on a first come first serve basis.
Farm pickup: Please no dogs and no public facilities:)

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Woodstock week 16 of 18 10/2/13 Eggs for sale email me

It’s supposed to heat up a little for the next 3 nights. At least no frost!

I pulled alot of Asian Eggplant for the full shares just in case.
Here are a few links on saving them. Some suggestions are eggplant parm or eggplant lasagne and freeze it, however, if you roast the eggplants, and peel them, you can freeze them whole in the freezer for later

http://www.pickyourown.org/freezingeggplant.htm

http://theoldoakswing.blogspot.com/2010/06/preserving-harvest-freezing-eggplant.html

MUSTARD: Mustard greens can be used in preparations both hot and cold, utilized as a salad green, pot herb or braising green. Mustard greens pair well with rich meats such as pork, lamb and sausages, creamy sauces, aged and melting cheeses, apples, peaches, cucumbers, citrus, vinegars, especially apple cider and rice, nuts like pistachios and hazelnuts, herbs and spices including cumin, cilantro, dill, garlic, fennel and corriander.
Check out this cool recipe and the link to a recipe http://www.epicurious.com/recipes/food/views/Skillet-Greens-with-Cumin-and-Tomatoes-241866
Also: Here’s one with Chickpeas, mmmmmmmmmmm

Ingredients

10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained

Instructions

Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.

Round Zukkini: Here’s that link I LOVE for Round ZukkinI(doesn’t matter which color you have)

http://www.yummly.com/recipes/round-zucchini

Full Shares:
#l. Take 1 bag from ANY shelf of your fridge
#2. Take a squash from the table on the side marked FULL SHARE
Spaghetti Squash
Mustard
Tomatoes
BAsil
Onions
Thai BAsil
Eggplants, lots
HALF SHARE:
#1. Take 1 bag from ANY shelf of your fridge
#2. Take a Bag FROM THE SIDE of the tableMARKED “hALF sHARE”

Thyme
Mustard Greens
Early wonder Beets
Tomatoes
Onion
Round Zukkini
Arugula

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Logan Square CSA Week 14/16 Eggs for sale if you need them

Should be a nice day Sunday

HERE’S A RECIPE I HEARD FOR EVERYONE. I HEARD IT ON WPR.
STUFFED CHERRY TOMATOES. I SUPPOSE YOU COULD ALSO USE TOMATO TOMATOES.

http://wpr.net/zorba/recipes/index.htm

See you there
Full Shares
Kohlrabi
Spagetti Squash
Early Wonder Beets with tops
Candy Onions
Asian Eggplant
Arugula
Heirloom Tomatoes
Half Shares:
Early Wonder Beets
Spaghetti Squash
Asian Eggplant
Heirloom tomatoes
Parsley
Arugula
Candy Onion

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9/25/13 Woodstock CSA’rs Week 15/18

A word on the reserving and purchasing of xtra eggs.
Eggs will be available from time to time as the season winds down for $6.00 dozen.
I have a few currently.
You pay the little basket hanging on the wall to the left of half share fridge.
IF YOU WISH TO RESERVE EGGS(first come first serve) You must email me in advance(or ask me when and if you see me)
If you are to receive eggs , I will have them in YOUR fridge in the door with your name on it.
Please DO NOT takes eggs that do not have your name on it, even if you asked for them.
Let me know if this is confusing:)
We are so lucky to still have tomatoes but it’s winding down.
I’m a little worried about the large property as it froze last year this time. I’m going to check/pick it now.
Banana Peppers: this uses okra but I bet it would be good with chopped banana peppers too http://honeymoonkitchen.com/okra-and-tomato-saute/
LEMON BASIL: flavors fresh green salads, Italian sauces, and pesto.
Add Lemon basil lavishly to rice dishes, poultry, fish, potatoes and vegetables, use it in dressings and marinades or enjoy its abundant leaves for refreshing lemony iced tea.
SAGE: goes well with butternut squash and or tomatoes

Full Shares:
#l. Take 1 bag from ANY shelf of your fridge
#2. Take a bag from the table on the side marked FULL SHARE
Butternut Squash
Spaghetti Squash
Chioggia Beets
Red Norland Potatoes
Heirloom Tomatoes
Cherry tomatoes
Sage
Feel free to return egg cartons:)
Half Shares:
#1. Take 1 bag from ANY shelf of your fridge
#2. Take a BUTTERNUT SQUASH ONLY FROM THE SIDE MARKED “hALF sHARE”
Butternut Squash
Heirloom tomatoes
Cherry Tomatoes
Baby Leeks
Banana Peppers
Lemon Basil
Feel free to return egg cartons:)

READ DIRECTIONS CAREFULLY

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Special not on Okra from the Nasat’s Okra & Tomato Saute

Here it is
looks good!

http://honeymoonkitchen.com/okra-and-tomato-saute/

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