Petaluma Bounty Farmers Corner

by Amy Rice-Jones

I managed to run away to my cousin's wedding this past weekend in Virginia and when I returned, four days later, I could hardly believe how big everything grew while I was away. The name Bounty Farm seems appropriate as the snapdragons are in full bloom, the zinnias are opening their individual petals, the cucumber plants are full of blossoms and the tomatoes are growing at a rate I can't keep up with to tie them to the posts. Unfortunately, as the vegetables and flowers are flourishing so too are the cucumber beetles. These little greenish yellow bus with black spots look similar to lady bugs only they cause all kinds of damage to a multitude of crops that I am growing: rainbow chard, lettuce, basil, green beans, cucumbers, squash, calendula, zinnias... the list goes on. There really isn't much you can do about these pests in an organic system so we have to accept that some of the produce we eat will have some holes in it. In the spring I can cover crops that the beetles like with a floating row cover. However, now it is too hot to grow most crops under this cloth. Please continue to enjoy the produce from the Bounty Farm. It is still as nutritious and delicious--just ask the cucumber beetles!

I will be selling this week on Sunday 6/29. Arrive before noon to get the best selection of produce from the farm.

Note from Sally: I’ll have the gate open at 11:00 for your parking convenience and veggie shopping pleasure. Browse awhile, visit with Amy and grab your produce before I come in at 12:15 with the berries. I can’t wait to get my hands on some lettuce, dill, carrots and BEETS!!! Love, love, love ‘em.

This week's produce:

• Majestic Red Romaine Lettuce
• Olga Green Romaine Lettuce
• Rainbow Chard
• Nufar Sweet Basil (the cuke beetles are loving this, so maybe make pesto with it)
• Bouquet Dill ( excellent for salads and dressings)
• Nelson Carrots ( these guys are super sweet and best eaten fresh)
• Red Ace and Bull's Blood Beets (the later are beautiful beets with light pink concentric circles inside the beet)
• Foremost Green Beans (come early to get some of these--they are just starting to produce)

Mixed bouquets (snapdragons, statice, rudbeckia, false queen anne's lace, calendula, sweet peas, stock, bachelor button's, dahlias, agrostemma, salvia horminamum, zinnias, and more)

Recipes

The beets and there are greens are edible. The greens are highly nutritious so don't just toss them. Be sure to eat your greens. Here are two recipes for beets.

beet and beet green risotto with horseradish
Gourmet | September 1998

1 small onion
1 pound red beets with greens (about 3 medium)
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 cup Arborio or long-grain rice
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1 tablespoon bottled horseradish

Finely chop onion and trim stems close to tops of beets. Cut greens into 1/4-inch-wide slices and chop stems. Peel beets and cut into fine dice. In a small saucepan bring water to a simmer and keep at a bare simmer.

In a 3-quart heavy saucepan cook onion in butter over moderate heat until softened. Add beets and stems and cook, stirring occasionally, 5 minutes. Stir in rice and cook, stirring constantly, 1 minute. Stir in 1 cup simmering water and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking at a strong simmer and adding water, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next. After 10 minutes, stir in greens and continue cooking and adding water, about 1/2 cup at a time, in same manner until rice is tender and creamy-looking but still al dente, about 8 minutes more. (There may be water left over.) Remove pan from heat and stir in Parmesan.

Serve risotto topped with horseradish.

Amy's Simple Beet Dill Salad

I love to cook but I don't follow recipes very well and modify for my own tastes. I made this salad last week and it was delicious over a bed of lettuce.

Two bunches of beets (Red Ace or Bull's Blood)
One-two lemons juiced
1/4 cup dill chopped finely
1/4-1/2 cup olive oil
1 TB honey
salt and pepper to taste

Cut the greens off the beets and save for cooking later. Quarter the beets, put them in a pot covered with water, bring to a boil and and then reduce to a simmer until the beets are soft when you poke them with a knife (usually 20-30 minutes). Drain and run the beets under cool water. Peel off the skins and discard.

For the dressing combine all the above ingredients and taste until you like the combination. Blend well and then pour over the beets. You can chill the salad or eat it right away on a bed of lettuce.

warm potato salad with lemon and dill

2 lb small yellow-fleshed potatoes such as Yukon Gold
1 small red onion, finely chopped (1/3 cup)
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped fresh dill

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.


carrot salad with creamy lemon, yogurt, and chive dressing

Bon Appétit | April 2008

2 tablespoons fresh lemon juice
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3/4 cup plain whole-milk yogurt (preferably Greek-style)
3 cups coarsely grated peeled carrots (about 15 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced almonds, toasted

Whisk lemon juice and honey in medium bowl. Gradually whisk in oil, then yogurt. Mix in carrots and chives. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Stir before serving.

Sprinkle almonds over salad; serve.


As I mentioned before, the cucumber beetles have been really enjoying the basil. It doesn't look pretty but it still tastes good. Here is a recipe for pesto with a helpful tip on how to make your pesto not turn brown when exposed to air for a while. Just blanch the leaves in hot water and you will retain that nice green color for your pesto.
basil pesto

4 cups packed fresh basil leaves, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
2 large garlic cloves, minced
1/4 cup plus 3 tablespoons
extra-virgin olive oil
Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.