Finca Santa Marta – An Organic Finca in Panama

Organic farming in Panama

Harvesting Malibar Spinach November 18, 2010

Filed under: Malabar Spinach — kimlmiller @ 1:33 am

Malabar is very similar to spinach in appearance, however, it      is not technically a spinach.

We grow it here at the farm and most of our customers enjoy it.  High in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie. The succulent mucilage is a particularly rich source of soluble fiber.

Since it grows on a vine, it can get to tall to harvest, however, Irvin came up with a great idea to get to the tasty leaves.  He tied a knife onto the end of a bamboo pole.

Use fresh or cooked.  Great in stir-fries, omelets, and added to salads if cut into small pieces.  It does have more of a gooey texture than regular spinach but when sauteed for a short time the goo decreases.


Rotisserie Chicken Injected With Marinade November 14, 2010

Filed under: Free-Range Chickens — kimlmiller @ 7:48 pm

Today was the first time I injected a marinade into one of our free-range chickens and it turned out very moist and flavorful.  Then I proceeded to cook it in a Cuisinart Rotisserie.  I forgot to take a picture of it until it was already cut apart.  It was dark brown and beautiful.  Here is the marinade recipe that I used.

Marinade Recipe

1/4 cup olive oil, 1/4 cup red wine, 1 Tbsp banana vinegar (could use balsamic), 1/4 cup butter, melted, 1 tsp honey, zest of 1 orange, 1 Tbsp fresh rosemary, 1 Tbsp smoked paprika (could use regular paprika), 1 Tbsp salt, 1 Tbsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp chipotle pepper (could use cayenne), 1 tsp fresh oregano, 1 tsp fresh sage, and 1 tsp fresh thyme.

Combine all liquid ingredients.  In a coffee grinder or little food processor, combine all remaining ingredients and grind until ground small.  Then add to the liquid ingredients and whisk together.  Fill the injector syringe and Inject into the chicken.   Let it stand in the refrigerator for 1-3 hours before cooking.

What is your favorite marinade recipe?