Toasted Squash Seeds

Eating Seasonally

The Squashes of Winter have arrived and there are so so many ways to prepare them.

Squash Soup ~ Roasted Squash ~ Stuffed Squash Halves ~ Squash as a Vegetarian Entree ~ Squash as a Side Dish ~ Savory Squash ~ Sweet Squash ~ Squash Cake

We're sure to enjoy all of these concoctions over the next several months and had our first winter squash this week ~ Butternut Squash Soup.  A very basic and delicious soup of squash and broth and vegetables and herbs, but what we thoroughly enjoyed from this vegetable was the Roasty Toasty Squash Seeds.

Next time your preparing squash, set those seeds aside.  Cleaning them up is a breeze; rinse them in a colander or soak in water for a little bit (or even overnight) and the seeds will slip right through the pulp and fiber.

Rinse 'em; Shake 'em or pat them dry; Toss with a teaspoon of oil (olive for me) and a pinch of salt; Roast at 275-300 degrees until desired tastiness is reached.  15 minutes for some, 30 or so for us.

Enjoy this toasty little snack and if you've got any left over, 

toss them in your soup or salad.

  Squash and Pumpkin Seeds are rich in vitamins and minerals ~ 

    A & C, Folate, Potassium, Calcium and Iron, 

Magnesium and Zinc 

     

Garlic Scapes ~ How Do I Love Thee, Let Me Count the Ways

We've been growing garlic for a few years but it's always been soft neck garlic.
 Last fall we chose several varieties of soft neck and hard neck.  Only the hard neck garlic will produce a scape which means the plant is wanting to go to seed and flower. 
To transfer the energy to the bulb and produce a big healthy head of garlic, you cut off the scape.  What you get is a basket full of delightful squiggly green scapes   
We have added these scapes to virtually all of our meals; breakfast, lunch and dinner.   
It's a lighter hint of garlic and adds a wonderful amount of flavor.  
Try one or two here and there.  

Here's a few ideas

~ Scrambled Eggs
~ Salad Dressing
~ Mayonnaise
~ Chopped and Tossed in a Green Salad
~Chopped and Tossed in Chicken Salad
~ Sauteed with Vegetables

 ~ Garlic Scape Pesto ~ Here's A Cute Little Garlic Scape Pesto Video

You can find Scapes NOW at your Local Farmer's Market

Enjoy this Season of Fresh Food

Eat Seasonally, Buy Locally, Grow Your Own

Spring Asparagus

Asparagus ~ The First Vegetable Crop of the Season

It's been a cold spring and the asparagus harvest was delayed by a week or two. It starts out slow with two or three stalks a day, and soon, the asparagus noses are poking up through the earth with plenty of picking to be had. The prized asparagus season lasts a mere 4 to 6 weeks here in southern New England. 

For me, the only way to have this exceptional treat is tossed in a hot pan with oil or butter and a little salt.  Roll it around in that pan for a few minutes ~ maybe four minutes ~ probably no longer.  My family still prefers it roasted and that's good too.  In a hot oven or on the grill.  Whatever you do, don't overcook it.  The thick ends of the stalk will be just pierce~able with a knife or fork.  

To prepare asparagus, gently bend the spear and it will  it will break naturally at the tail end.  It snaps at the tender point a little above the stalk end.  Don't chuck those end pieces, if you're so inclined,  peel and cook in some broth and puree for asparagus soup.

If you've never had really fresh asparagus, don't let an opportunity pass you by.  Maybe you'll want to add an asparagus patch to your yard or garden.  A couple of things to consider is that the asparagus will require the space allotted permanently.  After it bolts, the asparagus ferns will be part of your landscape for the season; it's attractive, sometimes a little unruly but attractive.  A small patch can provide enough asparagus for your entire family and probably some to share as well.

If you're interested in growing your own, you'll need a little patience.  Asparagus will take three growing seasons to harvest.  The first spring, plant it and let it go.  The second spring, cut the old fern growth to the ground.  Keep the weeds away and watch for the asparagus to pop through.  In this year, you could take a few stalks into the house and onto the pan ~ just a few stalks though.  The third and consecutive springs, cut the old fern to the ground and harvest spears only thicker than a pencil.  Harvest early and often; while the buds or tips are still tight.  After harvest, let the ferns grow as this replenishes the plants nutrients for the next year's productions.  

Enjoy this season of fresh food.  If you don't grow your own, be sure to head to your local farmers market or farm stand.  

Kale Salad ~ BLT Style

This farm fresh recipe is an evolution.  One day we needed a quick vegetable to go along with our dinner, Rae picked a bunch of kale and cut it chiffonade style (long thin strips).  She tossed in some toasted sunflower seeds and mixed it together with enough mayonaisse to coat.  It was so good!  The next night, I tried the same salad, this time adding garden fresh tomatoes.  It was better than the first!  It was delightfully reminiscent of a BLT, so you know what happened; crunchy bacon was added to the next composition.

One Bunch Kale ~ About 8 Leaves

Coat with a Tablespoon or so of Olive Oil ~ Use your hands and coat it well

Chop Up a Couple of Fresh Tomatoes

Toast 1/4 Cup or so of Sunflower Seeds

So Far, So Good

Fry 1/4# Bacon

Add a Dollop of Mayonnaise, About 1/3 ~ Homemade is nice, find a quick and delicious recipe (with video) here

Add the Bacon, Salt and Pepper to Taste and Toss

Enjoy!

Kale Salad BLT Style

1 Bunch Kale

1 Tablespoon Olive Oil

1 -2 Tomatoes

1/4 Cup Sunflower Seeds ~ Toasted

1/3 Cup Mayonnaise

1/4 # Bacon

Salt and Pepper to Taste

Stem and Chiffonade Kale (Cut in Long Thin Strips)

Coat with Olive Oil, Use your hands to coat the leaves well

Dice Tomatoes and Add

Toast Sunflower Seeds and Add

Add Mayonnaise and Combine. 

Add Salt and Pepper, Top with Bacon and Toss Again

From Market to Market

Long Water Farm is excited to announce our first market debut on June 20th at the Niantic Farmer's Market!

After a few months of tilling, fertilizing, seeding, planting, weeding, and a little sunshine, we have produce ready to hit the stands.

This week we are thinking GREEN with lots of kale, herbs and lettuces.

What to do with lots of salanova lettuce, red russian kale, cilantro, oregano,  and parsley?

Well, there are millions of options, but one real winner is a favorite home-made salad dressing that is a staple for our family.  It is fantastic over a bed of fresh lettuce, or even as a marinade!  This recipe has been in high demand from friends, so we may as well share it here!

Hutchins go-to Salad Dressing

1 tbsp. Dijon mustard
handful of fresh herbs (We have been LOVING Oregano and Chive)
2 cloves garlic (more or less depending on your love or loathing)
1/4 cup red wine or apple cider vinegar (or a mix of the two!)
pinch of salt
several grinds of freshly ground black pepper
1/4 cup (maybe a little more) extra virgin olive oil

Place all ingredients except for olive oil into food processor, let them be processed into a paste type medium.  As your food processor runs, slowly drizzle in the olive oil, letting the dressing in the processor thicken.  Et Voila! You will have a divine vinaigrette that can be a welcome addition to any salad!

Hope to see you Thursday, we will have plenty recipe cards to help inspire some great green cooking!

Spinach Abundance!

This week of glorious weather has made our spinach grow beautiful leaves that we have been enjoying sauteéd and in salads.  With some dreary days ahead, we thought to share some recipes to keep warm and cozy with this fresh green!

New York Times- Recipes for Health- Spinach and Tomato Soup with Rice

Golubka's portobello Mushroom and Curried Spinach Quiche

Moosewood Cooks- Spinach Polenta

For some fresh spinach contact Nancy via e-mail
We are also picking some delightful lettuces, kale and a variety of fresh herbs.

I can only imagine a big handful of oregano in that polenta recipe... you know what will be on our dinner table!