Weir River Farm Blog 9/6

Happy September! It certainly felt like Fall today, as the cool, cloudy weather hit, and Farmer Rory and I planned our cover crop regime. Its a wonderful time of year to be a farmer, as the work gets a little less intense and the weather gets a whole lot nicer!

I want to use the blog this week to highlight Weir River's next Friday Farm Dinner, which is coming up on September 30th.  There are still plenty of plates available, and I can't stress enough just how fun and beautiful Weir River can be. The view is unrivaled, and I'll be harvesting much of the food from right against the street. You can't beat it!  Here is the link to register:

http://www.thetrustees.org/things-to-do/south-shore/event-26881.html?srregion=south-shore&srrelated_property=&srevent_type=&dateType=srevent_start_date&srstartDate=09%2F30%2F2016&srendDate=09%2F30%2F2016&x=39&y=10

Weir River's new employee Pete is organizing this get together, and he will be available for questions, comments, and more during the CSA on Thursday.  Please stop by to see us!

Here's Des with this week's share:

What's in Your Share (maybe):

Cabbage
Chard
Collards? Use just like Kale!!!
Tomatoes
Potatoes
Pac Choi
Eggplant/Peppers (combo again, the drought has just nailed them so they are mostly stunted at this point)
Edamame
Winter squashes
Hoping for lettuce, beets, broccoli.

Recipes:

This week I'm going to point you towards a new food blog I've been investigating lately. Check out Budget Bytes, the writer Beth, has a diverse repertoire of recipes and she also prices out ingredients down to the cost of the salt. She has a recipe for Cabbage pancakes (Okonomiyaki) with a spicy Sriracha mayonnaise dressing that looks amazing.

Savory Cabbage Pancakes (Okonomiyaki)

Total Cost: $3.69
Cost Per Serving: $0.62
Serves: 6 (6inch
pancakes)

Ingredients
PANCAKES
2 extra large eggs $0.53
½ cup water $0.00
1.5 Tbsp soy sauce 0.14
1 Tbsp toasted sesame oil $0.33
¾ to 1 cup allpurpose
flour $0.07
45
cups shredded green cabbage $1.78
1 carrot $0.11
3 green onions $0.17
2 Tbsp oil for frying $0.04
TOPPINGS
¼ cup mayonnaise $0.28
2 Tbsp sriracha $0.10
½ Tbsp sesame seeds $0.04
2 green onions $0.11
Instructions
1. Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and
remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5
cups shredded
cabbage. Peel the carrot and shred it using a largeholed
cheese grater. Slice the green onions.
2. In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin
whisking in the flour, ¼ cup at a time, until it forms a thick, smooth batter (about ¾ to1 cup total
flour).
3. Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and
everything is evenly coated in batter.
4. Heat ½ Tbsp oil in a nonstick
or cast iron skillet over medium heat. Once hot, add ¾ cup of the
vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in
diameter and ½ inch thick. Place a cover on the skillet to hold in the steam, which will help the
cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (35
minutes), then
flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover
with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the
pancakes.
5. To prepare the sriracha mayo, mix together ¼ cup mayonnaise and 2 Tbsp sriracha in a small bowl.
Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame
seeds and sliced green onion.