Meet Jordon Mueller, swineherd

Posted on October 7, 2015 by patty

We are always delighted when an employee actually comes from the Sequim area where our farm is located. Local eating should mean more than just people living where their food is grown. It should also mean providing local employment. Several people that have appeared in these newsletters come from our immediate area, and among them is Jordon Mueller, the man who takes good care of our pig herd.

Jordon grew up around pigs, as his family raises much of their own meat, and he started hunting with his Dad at the early age of nine. “It’s been a really great bonding experience for both of us,” Jordon says, “We usually go out at least once a year, bag our deer or elk, and bring back between 400 and 600 pounds of meat for our family and friends.”

Jordon is a person who really likes the outdoors. He is very interested in wild edible mushroom foraging and at one point was thinking of working in mycoremediation, or using fungi to reduce contaminants in soil. “I’ve learned a lot about mushroom identification,” he says. “My favorites are oyster and cauliflower mushrooms. They are not as common as the chanterelle, but they taste fantastic.”

In school Jordon loved to play baseball and football, but after suffering a knee injury, he took up skeet shooting and trained at the Dryke family’s Sunnydell Shooting Range in Sequim. He also likes to hike to waterfalls on the Peninsula. “There are some really beautiful ones in the Brinnon area, and also around Forks,” he remarks. “I just find a creek, follow it for a mile or so, and almost always come to a waterfall.”

Jordon started working at Nash’s in 2012. He is very good with the animals and some of them follow him around and allow him to pet them. He has a knack for knowing what they need to thrive and the skills to provide it. While our pork is not part of our Farm Share program, it is an important part of the diversity we strive for on the farm.

Your box 10-2-15

Posted on October 1, 2015 by patty

Standard Box

Broccoli, 2 lb
Leek
Green Kale, 1 bu
Pears/Apples, 1.5 lb
Juice Carrots, 3 lb
Collards, 1 bu
Corn, 2
Fava Beans, 1.25 lb
Italian Parsley, 1 bu
Lady Amarilla Potatoes, 2 lb

Small Box

Broccoli, 1.5 lb
Walla Walla Onion
Lacinato Kale, 1 bu
Red Beets, 1.5 lb
Apples, 1.5 lb
Red Cabbage, 1 hd
Corn, 2

Red Cabbage

Red or green cabbage is at its most potent for fighting diseases like cancer when lightly cooked or raw.

Red cabbage has 10 times more vitamin A than green cabbage. Both types of cabbage contain vitamin A that is beneficial for vision and healthy skin. One cup of chopped red cabbage has 33 percent of the recommended daily intake of vitamin A. The same portion of green cabbage only has 3 percent. However, green cabbage has more vitamin K, but they’re both good sources.

Both varieties are rich sources of vitamin C, although the red cabbage has more. It also wins in the iron department, with double the amount as green cabbage. But you can’t go wrong with either red or green cabbage, so be sure to eat some of each every week during the winter months. They both boost the immune system to keep the winter illnesses at bay.

Red Cabbage/Apple Salad

1 head of red cabbage, shredded
2 apples, sliced thin or chopped small
6 dates, chopped
1/2 cup green onion, chopped
1/2 cup fresh mint, torn into small pieces
1/2 cup walnuts, chopped and toasted
3/4 cup blue cheese crumbles
Salt and freshly ground black pepper to taste

1/4 cup olive oil
2 Tbsp. mayonnaise
1 1/2 Tbsp. red wine vinegar
1 1/2 Tbsp. dijon mustard
1 1/2 Tbsp. honey
1/4 tsp. salt

In a mixing bowl whisk together the olive oil, mayonnaise, red wine vinegar, dijon mustard, honey and salt until well combined.

Toss the salad ingredients together with the dressing until the salad is evenly covered and ingredients are well mixed. Add the dressing to taste– you may not need all of it depending on personal preference. Season with additional salt and freshly ground black pepper to taste, if desired. We thank www.toriavey.com for this recipe.

Lady Amarilla Potatoes

Potatoes in general offer us 45% of our daily value for vitamin C, more potassium than spinach or broccoli, 10% of our daily value of B6, and trace amounts of other vitamins and minerals, such as magnesium, phosphorous, iron and zinc. They are fat free and contain no sodium or cholesterol. Our problem with the humble potato is that we like to dress it up, either by baking it and smothering it with butter and sour cream, or by
deep-frying it.

The Lady Amarilla is appreciated by farmers because it has some resistance to potato diseases, such as scab, and it is heat and drought tolerant. It is also a great storage potato. It is primarily used for frying, and makes wonderful home fries (a version of fried potatoes that is more sautéed than fried, therefore less fattening). It is very versatile and will be excellent in soups or stews, such as the Potato Leek soup below.

Creamy Potato Leek Soup

With a cooler season approaching, it’s time to dust off our soup recipes! Soups help keep us warm and healthy during the colder months.

1 leek, trimmed and roughly chopped
2 Tbsp. olive oil
2 lbs. potatoes, roughly chopped
4 cups vegetable broth
1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup fresh Italian parsley

Saute the leek in oil until slightly tender, about 5 minutes. Add the potatoes, broth, salt and pepper and boil until potatoes are tender about 15 minutes.

Blend in batches on medium speed for 30 seconds. Repeat until all the soup is blended, or leave a couple of cups unblended to have some texture to the soup. Garnish with the parsley.

This recipe is vegan, but you could also replace some of the broth with cream or half-and-half to make a richer soup. It is also tasty to sprinkle a little nutmeg on the top just before garnishing it for additional flavor.

Your box 9-25-15

Posted on September 24, 2015 by patty

Standard Box

Red Kale, 1 bu
Golden beets with Greens, 1 bu
Rainbow Chard, 1 bu
Corn, 4
Curly Parsley, 1 bu
Apples, 2 lb
Yukon Gold Potatoes, 2 lb
Spinach, 1 bu
Lettuce, 1 hd
Walla Walla Onions, 2
Cauliflower

Small Box

Red Kale, 1 bu
Rainbow Chard, 1 bu
Corn, 2
Leeks, 1
Italian Parsley, 1 bu
Pears, 1.5 lb
Lettuce, 1 hd
Cauliflower

Roasted Golden Beets with Sauteed Greens

1 large bunch golden beets
½ tsp. coconut oil
1 clove garlic, chopped fine
2-3 Tbsp. diced yellow onion
½ tsp. apple cider vinegar
½ tsp. Bragg’s Liquid Aminos or organic soy sauce
Crushed red pepper flakes, to taste
Sea salt and ground pepper, to taste

Cut the tops of the beets to 1-2 inches. Wash and chop the greens and stems, discarding any large and tough stems.

Scrub the beets clean, poke 2-3 times with a fork and place in a covered roasting pan. Roast in a 400°F oven until tender, about 50 minutes, if your beets are medium-to-large sized.

Remove the beets from the pan (they’ll be piping hot so be careful!) and run cool water over them. The skin should easily peel off while you do this. Once peeled, chop the beets into small chunks. This step can be done ahead of time.

Once your beets are ready, heat your coconut oil in a skillet on medium heat. Add the garlic and onion and sauté until fragrant. Add the the greens and sauté a little longer, about 3-4 minutes. Add chopped golden beet pieces, apple cider vinegar, and Bragg’s Liquid Aminos to the pan and give it one last stir. Season with salt, pepper and crushed red pepper flakes to taste. Enjoy!

We thank www.eatingbirdfood.com for this recipe and the photo.

Chard Pesto

1/2 cup olive oil
1 bunch of Rainbow Chard
4 cloves of garlic, chopped
1 cup pecans or walnuts
1/2 tsp. sea salt
1 Tbsp. lemon juice
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, nuts, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.

Pear Chutney

1/3 cup packed light-brown sugar
1/3 cup cider vinegar
1 Tbsp. seeded and minced jalapeño
1 small cinnamon stick
1 whole clove
1.5 lb. firm pears, peeled, cored, and cut into 1/2-inch cubes
3/4 cup finely diced onion
1/4 cup dried cranberries
1/4 cup chopped crystallized ginger
1 tsp. Nash’s black mustard seeds
1 tsp. grated fresh ginger
Salt

Combine the sugar, vinegar, jalapeño, cinnamon stick, and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3 to 4 minutes.

Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger, and 1/4 tsp. salt. Reduce the heat to medium low, cover, and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes. Uncover and continue to simmer until the liquid has almost evaporated, about 10 minutes more. Remove the cinnamon stick and clove. Let cool and divide among 3 clean 8-oz. jars, and refrigerate for up to 1 week. This chutney goes amazingly well with pork chops.

Meet Madeline McClure, harvest crew

Posted on September 23, 2015 by patty

Madeline McClure was born in Virginia, but moved to Port Townsend at age 11 and graduated from Port Townsend High School. “I have always loved theater,” she says, “and I really was passionate about directing.” While still in high school, she directed Who’s Afraid of Virginia Wolff with an independent theater group. She also directed and helped produce a series of locally written one-act plays about the city of Port Townsend called Four on the Town. “It was such an interesting project,” she remembers. “We chose four different locations in downtown PT and the audience had to walk to each place for the next act. I cast all kinds of people to perform in it, even homeless folks, or people who had never acted at all. It was a real stretch for everyone!” In 2014, Madeline graduated from The Evergreen State College in Olympia, receiving a BA in Theater with a focus on playwriting.

She started at Nash’s in 2011, and has been with the farm on and off ever since, working for a season and then taking time in the winter to travel or live in Mexico or Central America. She took classes in Spanish at Evergreen, but her travels and her work with the harvest crew here has made her quite fluent in the language, to the point that she has given Spanish lessons to other co-workers. Today she volunteers at the Clallam Bay prison once a week, teaching English as a Second Language to inmates.

Social justice is a passion for Madeline, and she has been active in various causes throughout her life. “Since June, I have been co-facilitating a discussion group on Thursday evenings in Port Angeles on racial justice. It’s an open group, so if anyone wants to join, please email me at oldshirt@gmail.com!”

Madeline is a hard worker and very reliable. “I have learned my work ethic from the harvest crew at Nash’s over the years,” she admits. “They have taught me how to work as part of a group, and to take pride in what we accomplish together. Each person has to carry his or her own weight, but at the same time we all support each other.” Above, Madeline with her new puppy, Ramona.

Your box 9-18-15

Posted on September 18, 2015 by patty

Standard Box

Lacinato Kale, 1 bu
Purple-Skinned Potatoes, 2.5 lbs
Bulk Onions, 1.5 lbs
Corn, 4
Garlic, .5 lb
Apples, 1.5 lbs
Lettuce, 1 hd
Baby Leeks, 1 bu
Cauliflower, approx. 2 lbs

Small Box

Carrots, Nash’s Best, 5-lb bag
Corn, 4
Bulk Onions, 2 lbs
Curly Parsley, 1 bu
Fava Beans, 1.25 lbs
Lettuce, 1 hd

Lacinato Kale

Lacinato kale’s bumpy texture gives it the name “dinosaur kale.” Its taste is described as slightly sweeter and more delicate than curly kale.

Like other kale varieties, Lacinato can be blanched, steamed, sautéed, or added to soups, sauces and casseroles. The stems are tender and edible too, so be sure to include them in your dish, or if you prefer, strip the greens from the stems and save the stems for your juicer or stock pot.

In Tuscan cuisine, Lacinato kale is often used in Ribollita (“twice cooked”), a thick, hearty soup made up of ingredients that are cooked for a meal the day before.

Lacinato is high in vitamins A and C, as well as calcium, iron, and manganese. It is also rich in easily digestible dietary fiber. Like other kales, it is a superstar of carotenoids and flavonoids which are 2 powerful antioxidants that protect our cells from free radicals (there are 45 distinct flavonoids in kale!) It also provides a whopping dose of vitamin K, needed to strengthen our bones—132%!

Easy Lacinato & Garlic

1 bunch Lacinato kale roughly chopped
4 cloves of garlic sliced thin
Splash of good olive oil
Splash of white wine or water
Salt & fresh ground black pepper to taste
Squeeze of lemon

Heat a large pot with a lid over high heat until hot. Add a splash of good olive oil and then garlic. Sauté the garlic quickly until lightly browned and fragrant.

Add the kale, a small splash of white wine and the salt and pepper and stir. Lower the heat to medium low, cover and cook for another 10 minutes. Adjust seasoning if needed and serve with some lemon juice squeezed on top.

Sweet Corn

An ear of sweet corn has about the same number of calories as an apple and less than one-fourth the sugar. But go easy on the butter and salt if you want to keep it healthy!

Phytochemicals, substances in plants that help protect the body from cancer and heart disease, are actually increased when corn is cooked. And sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.

Although corn lovers often profess to have favorite varieties, the real key is freshness. Avoid corn with dry, pale husks and silks that are desiccated where they enter the cob. If pricked, kernels should squirt whitish juice. As for choosing the best-tasting corn, don’t buy a cob that’s more than 24 hours out of the field.

Sweet Corn Soup

1-1/4 cups boiled sweet corn kernels
¼ cup boiled and crushed sweet corn kernels
1 cup finely chopped and boiled mixed veggies (carrots, cauliflower, de-husked fava beans)
4 Tbsp. corn flour
1 Tbsp. butter
1-1/2 tsp. finely chopped garlic
1-1/2 tsp. finely chopped ginger
Salt to taste

Combine corn flour and ¼ cup water in a small bowl and mix until the flour dissolves completely. Set aside.

Heat the butter in a deep pan. Add the ginger and garlic and sauté on medium heat until fragrant. Add the sweet corn, crushed sweet corn and veggies. Mix well and cook for 1 minute, stirring constantly.

Add 4 cups water, corn flour/water mixture, salt and pepper, mix well and cook on medium for another 4-5 minutes, stirring occasionally. Serve immediately sprinkled with diced peppers as an optional garnish.

Grilled Corn with Cheese and Lime
8 ears corn, shucked
1 Tbsp. organic safflower, sunflower, or canola oil
Kosher salt
½ cup crumbled Queso Fresco or Feta
1/4 to ½ tsp. cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes. Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges. If you are not feeling like firing up the grill, this recipe works just as well with steamed corn.

Recipe adapted from www.realsimple.com