Terry's Berries Summer Farmshare (14. June 2006, 06:48 by Derek Young) ~ Mmmm... Greens.
We’ve thought about it for years, but could never commit. Now, we’ve done it. We joined an organic farmshare. Actually, we’re splitting a full share with Jamie and his wife. Jamie has been a member of the farmshare for years. They’re the pros. We’re along for the ride. It didn’t take much convincing to get us in too.
We like to cook. However, we also tend to fall into a cooking rut with the same ingredients coming into after each trip to the market. What we see in the farmshare is the chance to live an Iron Chef like lifestyle while supporting local food producers. We don’t know what we’re going to get week to week. We’ve paid for it, but we don’t get to pick what’s going to be available. What is fresh is available. The mystery intrigues me.
Jamie picked up our first share of the Terry’s Berries summer season last night. What did we get for our first farmshare load ever? A lot of greens. Chard. Braising green. Mixed greens. A young garlic. Beets. Two stalks of rhubarb… some more greens. I’ve pulled out my Vegetables book by Alice Waters for ideas. This is going to be fun.
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I joined a farmshare for this season, too! Except mine is just outside of Olympia (I split it 3 ways with 2 Olympia-based friends). I got pretty much what you got, minus the garlic and plus some baby carrots and strawberries (the best strawberries I’ve eaten in years). I don’t really know what to do with the rhubarb.
1 | Posted by Jazlan | Jun 14, 07:32 AM
(the best strawberries I’ve eaten in years)
There were supposedly strawberries – but not enough for everybody. So we got some extra greens instead.
As a not-so-good aside – our rather new (2 year old) rather nice stove has lost its spark. No power to the controls, oven light, or gas igniter. This could be an unbudgeted bummer.
I am so hooked on rhubarb this year! I got a yummy recipe for strawberry rhubarb crisp- will dig up and post later… I think I have another recipe for a rhubarb compote over salmon- haven’t tried it but sounds delish.
Re: oven
Sounds like a bad connection or blown fuse…
3 | Posted by morgan | Jun 14, 02:52 PM
My wife and I just joined Terry’s as well. No strawberries for us either, but we have greens coming out of our ears. The pick your own herbs aspect is pretty nice too.
4 | Posted by ben | Jun 14, 08:24 PM
Willie’s Crisp for Spring
I am forever indebted to my friend Sharon Kramis for the basic formula for Willie’s Crisp upon which some of my favorite fruit desserts depend. In the spring before the fruits of summer are upon us, I like to use that old combination of rhubarb and strawberries in a comforting gratin-like dish.
(Serves 6)
For the Filling:
2 pounds rhubarb, trimmed and cut into 1-inch slices
1 cup sugar
1 pint strawberries, trimmed and cut in half
For the topping:
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup butter, melted
1.) Preheat the oven to 375 and butter a glass or ceramic 8×8x2-inch baking dish. In a dry pan over medium-high heat, cook the rhubarb and sugar, stirring for about 7 minutes, or until juices from the rhubarb form a syrup with the sugar, and the rhubarb is beginning to disintegrate. Remove form heat and stir in the strawberries.
2.) Transfer the rhubarb and berry mixture to the buttered baking dish.
3.) In a mixing bowl, combine flour, sugar, baking powder, and salt. Add lightly beaten egg and stir until mixture is crumbly. Pile mixture onto prepared fruit in a baking dish and drizzle melted butter over the surface. Bake 40 minutes, or until crisp and brown.
Copyright, Greg Atkinson, 1997
click my name for other recipes…
Check out Sterino farms in Fife for a good deal on rhubarb – last weekend it was .88/lb. This after seeing it recently at a popular local grocery store for $2.49/lb…
9 | Posted by morgan | Jun 15, 10:42 AM
It’s absolutely fantastic to see so many homespun cooking comments from our male Tacomans…who says T-Town’s hardscrabble & not a-changing? We’ve now got hard evidence to prove the contrary.
10 | Posted by team exit133 | Jun 15, 12:21 PM
We usually prefer kale to chard. But for our first share, we went totally out on a limb and got arugula. Now that was challenging.
Allison (Ben’s wife)
11 | Posted by Allison | Jun 15, 01:48 PM
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