Newsletters

Eatwell Farm (organic@eatwell.com)
Thu, 24 Apr 1997 09:25:36 -0700 (PDT)

Would you like to share recipes for newsletters? I seem to spend
alot of time searching them out and then typing them in. Is there someway
or place where we could all exchange or post our recipes or farm stories. We
find our newsletter is an important part of the CSA for our customers.
Regards...Nigel
ps here are some of ours from this week.

Fava Bean Ragout
2 lbs fava beans
1 sprig of green garlic
1 small sprig of rosemary
olive oil
salt and pepper
a little lemon juice

Shell the fava beans and compost the pods. Bring a pot of water to the boil,
add the fava and simmer for 1 minute. drain and cool the immediately in cool
water. Pierce the outer skin with a thumb nail and squeeze each bean out of
its skin with thumb and forefinger. Cop the green garlic. Strip the leaves
from the rosemary sprig and chop very fine. Put the fava beans in a saucepan
with a mixture of half water and half olive oil, enough to barely cover
them. Add the garlic and rosemary, and season with salt and pepper. Bring to
a simmer, cover, and cook until the beans are tender, about 5 minutes, more
or less., depending on the beans. Finish with a squeeze of lemon juice and
another grind or 2 of pepper, and serve. Fava beans cooked in this way are
often served in a simple pasta dish with the addition of peas and a garnish
of crumbled ricotta salata cheese.

Wild and Wonderful
Every now and again we hope to be able to put something a little out of the
ordinary in your basket. This is one of those weeks........
Garlic Bulbils in Olive Oil, Lemon and Oregano
Garlic Bulbils are garlic blossoms before they burst open and display their
delicate, white,garlic-scented petals. The bulbil and most of its tender
green stem are edible. They are tender and fragrant and taste like a
garlicky asparagus.

10 garlic bulbils
1 tablespoon olive oil
juice of 1/2 lemon
1 tablespoon of fresh herbs, chopped
1 stem of green garlic, finely chopped
1/5 cup olive oil
salt and pepper to taste
maybe some parmesan cheese

Leaving about 3” of stem below the bulbil intact, slice the remaining bulbil
stems into 2” pieces. Over a medium sized pot of boiling water, steam the
garlic bulbils and stems for about 3 to 5 minutes. Test for tenderness.
Place in a medium sized bowl. Add 1 tablespoon of olive oil, lemon juice,
herbs and garlic and toss. Season to taste. Toss with the remaining olive
oil just before your serve on top of freshly cooked pasta.

Chilled Fava Bean Soup
2 lbs fava beans
1/2 bunch onions
2 stalks of green garlic
1/2 cup olive oil
salt and pepper
1 quart light chicken stock
rosemary oil for garnish

Shell the beans, parboil for about 1 minute, cool, and then pop the beans
out of their skins.
Sauté the chopped onions and garlic together for 4 minutes, and season well
with salt. Add the fava beans, cook for 2 more minutes, and then add just
enough stock to cover the beans. Chill the remaining stock. Cook the fava
beans until tender. Puree in a blender until smooth, adding the extra cooled
stock until you reach a consistency you like. Cool the soup quickly in an
ice bath. Season to taste. Serve in chilled bowls, garnished with a thread
of olive oil infused with fresh rosemary.
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Eatwell Farm..Just another podunk farm http://www.eatwell.com
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Frances & Nigel Walker.... (916) 756-7358
Eatwell Farm,
9420 Stevenson Br Rd,
Winters CA95694
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ORGANICALLY GROWN IN ACCORDANCE WITH THE CALIFORNIA
FOODS ACT OF 1990
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