December 23rd
Our Vibrant Friends!
Why do we farm? For so many reasons- the joy of touching honest dirt, the pride of nourishing people, the inability to sit at an office computer. But for all of us, one of the main reasons is the love of being outside. As much as possible. We need the fresh air touching our skin more hours of the day than not.
Despite what you might hear however, we don’t always love all the elements. Yes, we honor the rain, but we do not particularly relish the clammy sog of a worn out raincoat. Nor are we all from Oregon (we hale from all over: New York, Vermont, Chicago, California). Last harvest day, another day of expected rain, Angie said, “I cannot handle another day of rain and it’s only December!” Even those of us born and raised in the majestic Pacific Northwest can relate. Despite the weather predictions however, that day became a glorious sunny day, which kicked off with a full sky, west-to-east rainbow. We were surprised, relieved, grateful.
This week we harvest again in the full December sun. A thing sometimes seen but never planned on here in Oregon. We are grateful to feel fresh air on our cheeks anytime, yes, but to feel that lustrous vitamin D in December, well that is another thing to be grateful for entirely.
We also extend our deepest gratitude to you– that we can provide food from our farm for you this holiday season. We thank you for supporting our work, and letting us be a part of your seasonal feastings!
Until next week, with love and gratitude to you and yours,
-- Clea Partridge for Vibrant Valley Farm
RECIPE IDEAS OF THE WEEK:
CHIMICHURRI
Recipe amended from https://www.bonappetit.com/recipe/chimichurri-sauce-2
Ingredients
1 shallot, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
Preparation
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
Spread over meat, roasted veggies, creamy white beans. Toss with extra olive oil and dijon and use as salad dressing. Use as a marinade for anything! Enjoy!
GLAZED HAKUREI TURNIPS
Recipe amended from https://www.epicurious.com/recipes/food/views/glazed-hakurei-turnips-368274
Ingredients
3 bunches hakurei turnips
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt
Preparation
Place turnips in a large skillet or saucepan; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.
Dollop chimichurri on top?
CABBAGE GOAN STYLE
Recipe amended from https://cooking.nytimes.com/recipes/975-cabbage-goan-style?action=click&module=Tag%20Page%20Recipe%20Card®ion=cabbage&pgType=tag&rank=12
Ingredients
1 medium-size onion
1 medium-size head of cabbage
3 tablespoons corn oil (or other high heat oil)
1 cup grated fresh coconut
1 cup water
4 tablespoons cider vinegar
2 teaspoons whole cumin seeds
¾ teaspoon salt
½ teaspoon black pepper
Preparation
Preheat oven to 400 degrees.
Thinly slice the onion and finely shred the cabbage. In a heavy pan over a medium flame, cook the onion and the coconut in the oil until light brown. Add cabbage and water. Stir 5 minutes and then add the vinegar, cumin, salt and pepper. Cover pan and cook 10 minutes or until all the liquid has been absorbed. Or transfer to a baking dish and bake in oven 10 to 20 minutes or until all the liquid has been absorbed.