Fork & Knife

The Moment of Truth

OK folks, drum roll please, Sprout has emerged into the world.

Labor began on Friday at 7:18 p.m., progressed rapidly, labored in the tub, on the toilet, on the floor and in the bed. Started pushing at 2:20 a.m. At 3:33 a.m. baby's head emerged; the doctor said the next push would bring his shoulders out, she turned her head for a moment, one push and he squirted out into and across the warm pool like a minnow. From water to water. Time of birth: 3:34 a.m. He looks a bit yellow in the photo because he still had a fine coat of vernix on him--he has since been wiped clean and looks pink.
Mom labored heroically. Dad anchored, breathed and watched in awe; if it were easy, men would do it. Those present at the birth included Dr. Laurel Walter; Kim James, midwife; Dee Dee Farris-Folkerts and Sarah Kohl, doulas; Victoria Day, energy worker and friend; and Saxon Brown, super-teen and support goddess; M.R. Bear, supervisor; Lester Pootlepuss Cat, cooking consultant; with visits from Django and Spaulding, felines at large.
Baby weighed in at 7 pounds, 4 ounces; 19 inches and some change long. Placenta was delivered well and will be planted with a tree in celebration of our son's birthday.
He fed once and has slept for the past 12 hours. Mom, baby and Dad are tired but jubilant.
Cats, dogs, parents and baby plan to sleep for the next few days. Name combinations are under consideration, but we're waiting for him to give a clue as to what might suit him. More to come soon with links to pictures.

posted by Guy & Lisa's Baby Blog @ 4:06 PM   

If you want to learn more about our pregnancy and birth and, no doubt, our adventures in parenting, you can go to www.ohmygoditsababy.blogspot.com

I will try to get your food to you this week, but it might be a smallish delivery.

   

Of Storms, Babies & Deliveries

As many of you know, I am like the postal service...No rain, snow, sleet, hail, tornado, wife in hospital, help off at fiddle camp, drought or plague of locusts (well, maybe not so much the last two) will keep me from my appointed rounds. Last week I stood in the pouring rain bagging produce while the sky was electric and my ears boomed with thunder. I will always be there, or have tried to contact you, with the following caveat...

Some time in the next couple of weeks, our son is going to decide to emerge into the world, the most important delivery of our lives. I will endeavor to make sure everyone gets fed/flowered, but I may fail depending on when the day comes. I will apologize in advance and hope to make it up to you somehow.

Everything will flow as well as can be expected or engineered. I may have to ask folks to come to the farm, or I may have to deliver later in the week, or I may have to actually cancel a week, if that is o.k.? Hopefully, I will be able to rely on my erstwhile assistants or friends. I just don't want anyone else to have to drive my truck. It ain't safe.

Your farmer.

June 12-14 Delivery & Coming Soon

Now Playing:
Radish
Daikon Radish
Snow/Snap Pea
Hakurei/Scarlet Queen Red Stem Turnip
Collard/Mustard Mix
Swiss Chard
Wildfire Lettuce Mix
Cabbage
Broccoli
Green Onion
Green Garlic
Arugula
Kale

Coming Soon:
Potato
Garlic
Carrot
Beet
Summer Squash
Onion

Daikons

MACHE SALAD WITH CHIFFONADE OF BEET AND RADISH

Can be prepared for 45 minutes or less.

5 tablespoons white-wine vinegar
6 tablespoons olive oil
1 pound beets, cooked, chilled, peeled, and grated coarse (coming soon, but available at the market)
2 cups coarsely grated icicle or daikon radish
8 cups mâche, rinsed well and spun dry (or any of the greens used for salad)

In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.

In a bowl toss the beets with one third of the dressing.

In another bowl toss the radish with half the remaining dressing.

In a large bowl toss the mâche with the remaining dressing.

Arrange the mâche, the beets, and the radish decoratively on 6 salad plates.
Serves 6.

Gourmet
December 1991

Quick & Easy Daikon Salad

Julienne 1 large radish, then add a generous sprinkle of sea salt and fresh cracked pepper.
Add about 2 tsp best quality extra virgin olive oil plus the juice of one lime. The lime is key.
Toss and serve - it's fabulous.
If desired, you can add a tbsp or less of minced cilantro.

A Cook from San Francisco, CA

VIETNAMESE STICKY CHICKEN WITH DAIKON AND CARROT PICKLE

The chicken and pickled vegetables are meant to be wrapped up in lettuce leaves and eaten with your hands.

For chicken
2 garlic cloves, minced
3 tablespoons sugar
1 1/2 tablespoons Asian fish sauce
1 1/2 tablespoons vegetable oil
1 tablespoon fresh lime juice
1 1/2 teaspoons Sriracha or other Asian hot chile sauce
1 1/2 lb skinless boneless chicken breasts, cut crosswise into 1/4-inch-thick slices

For pickle
2 medium carrots, peeled
1/2 lb daikon radish, peeled
1/2 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt

Accompaniments: at least 8 large red- or green-leaf lettuce leaves; about 8 fresh mint, basil, and/or cilantro sprigs; Sriracha or other Asian hot chile sauce

Marinate chicken:
Whisk together garlic, sugar, fish sauce, oil, lime juice, and hot sauce in a large bowl until sugar is dissolved.
Add chicken and toss to coat, then marinate 15 minutes.

Make pickles while chicken marinates:
Cut carrots and radish into 1/8-inch-thick matchsticks (2 inches long).
Whisk together vinegar, sugar, and salt in a bowl until sugar is dissolved, then add vegetables and toss to combine.
Let stand, tossing occasionally, until wilted, about 15 minutes.

Grill chicken:
Heat grill pan over moderately high heat until hot, then grill chicken in 4 batches, turning over once with tongs, until just cooked through, about 1 minute total per batch.
Transfer chicken to a plate as grilled and keep warm, covered with foil.
Serve with pickle and accompaniments.

Makes 4 servings.
Gourmet
Quick Kitchen

March 2005

More turnip recipes

From CSA member Victoria D.:

"EVERYONE flipped over these …. and they were simple

Turnip Croissant

Peel and quarter turnips.
Steam until tender.
Mash turnips in seive and then allow to sit for at least 30 minutes to let the water run out.
Salt and pepper the mashed turnips to taste and add two beaten egg yolks.
Handpat a palm-sized (or slightly smaller) patty.
Dredge with fine bread crumbs, dip into beaten egg mixture, dredge again with fine bread crumbs.
Fry in medium hot oil until golden brown, flip and do the same on the other side.

These come out sweet and tender. The best way I've ever eaten turnips."

From CSA member Romain D. (no relation to Victoria):

Turnips from France

Boil turnips in salt water until just a little soft, remove from heat. At the same time fry a few strips of bacon until you can crumble them.
Slice or chop them, careful they are hot.
Saute' in butter or olive oil.
Just as they finish sprinkle with bacon crumbles you prepared while the turnips boiled.

From former CSA member and current farmhand Jordan W. (he says he got the recipe from me, but I have no recollection of it):

Cinnamon Turnips

Steam or boil turnips until just soft.
Slice or chop them, careful they are hot.
Saute' in butter.
Just as they finish sprinkle with cinnamon.