Bell Organic Blog

Things are definitely picking up around here and we are loving the rain. Just a quick update to let everyone know what is happening on the farm.

Spring Shares will begin the week of May 7th and run through the week of June 11th – sold out
Summer Shares will begin the week of June 18th and run through the week of Oct.15th – 25 still available
Fall Shares will begin the week of Oct. 22nd and run through the week of Nov. 26th – sold out

We are looking for 2 people who can work Monday, Tuesday, Wednesday, and Friday evenings running our CSA pick-ups in Salt Lake City, Millcreek, and Sandy. This is a part-time position that starts April 30th and runs through November. The hours are 3-8 pm and the pay is $10 hour. You must be able to work all of the listed days at all of the listed locations through November to be considered. You must be good with people, and understand/recognize veggies and what to do with them (how to cook and prepare different CSA items in the shares). If you are available please send an email to bells@bellorganic.com

What we are currently planting: Onion starts, cherry tomatoes in high tunnels, braising mix, kohlrabi, carrots, Chinese kale/broccoli, cilantro, collards, dandelion, kale, potatoes, peas, arugula, raab, beets, lettuce, pac choi, spinach, fava beans, radish, chard, broccoli, cauliflower, cabbage,.
Seedlings we are starting in the greenhouse: tomatoes, cucumbers, peppers, eggplant, basil, melons, artichoke, celery…

Hello,
I have updated the 2012 volunteer information on the website. Please click on the volunteer link for more information if you are interested on our volunteer program.
Jill

Now Happening:
March 18-24 Planted in high tunnels (unheated greenhouses)900 kale, 900 collard greens, 1800 beets, 450 Chinese leaf broccoli, 500 heading lettuce,seeded radish, spinach, turnip, and carrots. All of these items are for the spring veggie share.

March 25-31 Transplanting out under floating row cover 350 pac choi, more heading lettuce,500 kohlrabi, directing seeding under row cover braising mix, more carrot, more spinach, more radish, arugula, and broccoli raab. Again this is all for the spring veggie share.

Spring Shares will begin the week of May 7th and run through the week of June 11th – sold out

Summer Shares will begin the week of June 18th and run through the week of Oct.15th – 75 available

Fall Shares will begin the week of Oct. 22nd and run through the week of Nov. 26th – sold out

This is the Salt Lake City pick up

Hello,
The Beef is here and we will be distributing it this week and next. If you are still interest we do have a few shares available so feel free to sign up.
Thanks,
Jill

Turnip Mashed Potato

1-2 large turnip – quartered
3-4 large potatoes – quartered
1/4 -1/2 cup milk
3 -4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 375 degrees F (190 degrees C).
Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Mix milk and 2-3 tablespoons butter with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Green Tomato Pie

9 inch double pie crust
Filling:
1 1/4 cups sugar
1/4 cup corn starch (this is important or your pie will be really runny)
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
4-5 cups green tomatoes, cores removed and thinly sliced
Line pie pan with bottom crust and pre-heat oven to 425 degrees F. Mix sugar, corn starch and cinnamon, in a large bowl. Add tomato slices, vanilla, and lemon juice to sugar mix and toss until coated. Pour tomato mixture in to pastry lined pie pan and top with crust . Pinch the edges of the top and bottom dough together to create a seal and make 4 to 6 slits in top of crust to allow steam to escape. Bake for 25 minutes at 425 then reduce temperature to 375 degrees and continue to bake for 25-30 more minutes. Cool for at least 1 hour before you cut to allow the juices to thicken. I recommend that you place a cookie sheet under the pie while it bakes to catch any possible drips that might fall onto the oven heating element and burn/smoke.

Fried Green Tomato

This is just the basic explanation/recipe for fried green tomatoes which are almost always served with some sort of dipping sauce. I suggest customizing from here. Consider adding cayenne pepper or red pepper flakes to the flour mix and using a salsa mayo dip. Or, add dry Italian herbs (basil, oregano, thyme) to the flour mix and use marina sauce as a dip and grating parmesan on the tomatoes. I think adding curry powder to the flour mix and dipping in sour cream would be good as well.

½ cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 green tomatoes, sliced 1/2 inch thick
1 cup crushed crackers
2 eggs, beaten
1/2 cup oil (something that can take a higher heat such as canola or vegetable oil)
In a small bowl, stir together the flour, salt and pepper. Place the crushed crackers in another bowl, and the beaten eggs in a third bowl. Heat oil in a large skillet over medium heat. Dip each tomato slice in the egg to coat, then in the flour mixture. Dip the floured tomato slice back into the egg, and then into the cracker crumbs. Place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 2-3 minutes per side. Add more oil to the pan, if necessary. Serve hot