Raspberry Crisp

Well, it's getting to be the end of August and the raspberries are still coming in although our inventory on the farm is not nearly as overwhelming as it was last week! We are harvesting two varieties of red raspberries right now, both incredibly sweet and suited to grow well in western washington. They are known as tulameen (our smaller berry) and cascade delight (considerably larger berries, although I find them to not be as sweet). I finally made my first raspberry crisp of the year last night with a friend. This recipe was a hit! Definitely definitely top it with vanilla ice cream, it just doesn't get much better.

• 2-1/2 cups Raspberries
• 1 Tablespoon (Heaping) Cornstarch
• 2/3 cups Sugar
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1/4 cup Sugar
• 1/4 cup Brown Sugar
• 1/3 cup Oats
• 1/4 cup Pecans, Chopped
• Dash Of Salt
• 3/4 sticks Butter, Cut Into Small Pieces
• Whipped Cream Or Vanilla Ice Cream, For Serving

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Colcannon

For the past few weeks we have been harvesting green cabbage and red cabbage and our curious cone shaped cabbage that many people have been asking about (in case you too are wondering, it's an early season variety that has relatively sweet, tender leaves). This week we began harvesting our green savoy cabbage. So what to do with the summer bounty of cabbage? For lunch today on the farm, we made colcannon which is an Irish casserole made of mashed potatoes, cabbage, and onion. The milk and cheese in this recipe below from Jane Brody’s Good Food Book make this version quite non-traditional. But it does become a hearty main course and for the hardworking farm employees this is a valid exchange. Enjoy!

1 pound potatoes (I used a combination of russet and Yukon gold)

1 pound green cabbage, shredded (4 cups)

1 large onion, chopped (1 cup)

¼ cup milk

1 tablespoon butter or margarine

3 ounces sharp cheddar (or other hard cheese), coarsely grated, divided

Freshly ground black pepper to taste

Salt to taste

Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid, and set them aside to cool somewhat.Using the potato water (you may have to add more water), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter or margarine, and mash them until they are smooth. Add the reserved boil cabbage and onion to the potato mixture. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical—it can be between 350 degrees and 425 degrees, depending on what else you are using the oven for). Let the cheese on top brown slightly. 

Kohlrabi is back again!

The summer bounty has inundated us once again and I couldn't be more thrilled! Each day there are trays and buckets of lovely produce being brought in from the fields: broccoli, cauliflower, berries galore, summer squash, and fava beans. Kohlrabi, as well, has made it's return. This interesting member of the brassica family has the taste of a cabbage and the crispness of an apple. Many people assume that it is a root, but it is actually a stout stem. While I enjoy it raw, just sliced into wedges or grated over my salad, it is also excellent sauteed, steamed, or baked. Like so many things we grow here on the farm, it comes in your choice of colors, pretty purple or green. Another perk is that the leaves can be removed and prepared as you would your favorite braising green. Below is a great recipe for stir-fried kohlrabi.

3 kohlrabi
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves of garlic, peeled and thinly sliced
1 inch piece of ginger, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil and soy sauce, each

Peel kohlrabi and slice it and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once and then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat, and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.