Friday, August 13, 2010

3 inches in 2 hours

As Mike from Driftless said earlier this summer, "you've got to be f*&$ing kidding me!"
This is just the view of our "creek" which is now a raging rapids. Water is flowing through the tomatoes & melons (into the rapids). The fences & stream bank repair we did just yesterday are destroyed. It's still raining.

Wednesday, August 4, 2010

Tomatillo Salsa Pack Salsa Verde recipe

The tomatillo salsa packs are here! We've just started harvesting tomatillos (and tomatoes) in earnest, so here's the recipe everyone asks for, also available to pick up at your CSA delivery site:
Salsa Verde - Yields about 1.5 cups
6-10 Tomatillos
1-2 small onions
1 jalapeño, use as much as desired for heat*
1 small bunch cilantro
1-2 cloves garlic (optional)
Salt & ground pepper, to taste
-In a small saucepan, bring 3 cups water to a boil. Remove husks from tomatillos and rinse the fruit. Boil tomatillos for about 5 minutes or just until softened.
-In the bowl of a food processor or in a blender, combine tomatillos with remaining ingredients. Set tomatillo cooking water aside and use to thin salsa if necessary. Blend until the mixture is a coarse puree.
-Refrigerate for 1-2 hours to allow flavors to meld & get acquainted. Adjust seasoning and serve with tortilla chips, tacos, or enchiladas.
*For a medium heat salsa, use about 1/2 of the jalapeño with seeds. Adjust the amount of jalapeño to your liking.


Tuesday, August 3, 2010

Chocolate Zucchini Cake

Mike Rhytilahti has worked for Harmony Valley Farm fora number of years. He was telling me about a chocolate zucchini cake that his wife, Erika, had made. I was curious and made it the other day for lunch. It was melt in your mouth delicious!! Everyone loved it so much I thought I should put it on the blog.
1/2 cup butter
1/2 cup oil
2 eggs
1tsp vanilla
1/2 cup buttermilk (or 1/2 cup milk, 1/2 tsp lemon juice)
1 3/4 cups sugar
2 1/2 cup flour
4T cocoa
1/2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 cups shredded zucchini
1 cup chocolate chips
1/2 cup brown sugar
1 cup walnuts
Pre-heat oven to 350 degrees F. Grease a 9 by 13 inch pan. Mix all ingredients. Stir in zucchini. Pour in pan and sprinkle topping mixture over top. Bake for 40 minutes.