Weekly Farm Notes :: June 22nd, 2016

Hello,

This is the last week for the CSA extension. We will be taking a break from market for a while this summer while we gear up for an exciting Fall 2016 / Winter 2017 season! Shares will be offered soon so stay tuned and let us know if you are interested.

We will have the Kraut Source fermenting lid available today. Stop by our booth to learn more!

This week, Alice shares some of ideas for Summer Dinners. No one wants to cook much in this heat but there are some tasty options for dinner, whether it’s salads or bowls based on grains and veggies.

See you at market!

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June 22nd Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Ford Hook Swiss Chard {M/CSA}: if you add greens to your smoothies, check out this article on why you should rotate your greens.
  • Green Beans {M/CSA}: I am always looking for new ingredients to ferment and I think it’s time to try green beans. Here is an easy recipe for Lacto-Fermented Dilly Beans that I plan on trying this week.
  • Herbs {M/CSA}: the herbs this week include basil, mint, rosemary and tarragon. I want to experiment with tarragon a bit more and have been thinking about trying Fines Herbes, a classic French herb seasoning blend. It is usually made with dried herbs but why not try a version with fresh herbs?
  • White Kohlrabi {CSA}: the market has a yummy recipe for Kohlrabi and Broccoli Fried Rice this week. It is wonderful “root to leaf” recipe that uses the whole kohlrabi and broccoli by incorporating the kohlrabi greens and broccoli stems. Yah for limited food waste!
  • Young Pak Choi {CSA}: summer begs for simple meals. I love incorporating simple sauteed pak choi with noodles and a sesame dressing. As an added bonus, you can make a double batch of the sauce and freeze half to use later.
  • Round Summer Squash {CSA}: you can easily turn these into a meal by making squash “boats”. They can be filled with just about anything – I love incorporating grains, mushrooms and cheese. Here is a tasty looking recipe with an awesome avocado “cream” or try our lettuce cup filling!
  • Young Daikon Radish {CSA}: I love the daikon recipe ideas on this site – kimchee, Do Chua and radish cakes are all on my list!
  • Cherry Tomatoes {CSA}: I created a Cherry Tomato Miso Sauce that is posted on my personal blog. It is so yummy with sauteed eggplant and basil mixed in. I hope you like it too!

Lacto-fermented Carrots & Kombu

Lacto-fermented Carrots & Kombu

Hello,

Have you tried pickling carrots before? If not, you really should give it a try (check out our lacto-fermenting overview if you are a beginner). It’s easy and the carrots have a great sweet/sour balance. I added kombu, an edible type of kelp, to this batch to an extra layer of flavor. Kombu is traditionally used to make dashi, which is the broth base for most miso soups, but it can used in any number of other dishes, too. As an added bonus, kombu keeps well for long periods of time, making it an ideal pantry staple to keep on hand. It doesn’t hurt that it is a nutritional powerhouse as well.

Enjoy!

Lacto-fermented Carrots & Kombu
makes a pint

Recipe note: I used the small carrots from last weeks share, which were only 2 to 3 inches long. It took roughly 40 of these small carrots to get 2/3 pound whereas you might only need 3 or 4 large carrots to equal this weight.

Ingredients:

  • 2/3 pound carrots, trimmed and cut 1/4″ thick on the diagonal
  • 2 cups water
  • 1/2 ounce (about 3/4 tablespoon) sea salt
  • 3 pieces of kombu (roughly 2×3″), cut into 1/2″ strips

Directions:

  • Place carrots in a 1.5 pint jar.
  • Place 1 cup of water along with the salt in a small saucepan. Cover and bring to a simmer over medium heat, making sure the salt has dissolved. Remove from heat and add the kombu (it should soften within a minute or so). Add 1 cup of cold water and allow the mixture to cool to room temperature. Pour over the carrots and ensure they are submerged (we love the KrautSource fermenting lid but you can also weigh them down with a cabbage leaf). Cover and allow to sit at room temperature. Taste daily to determine when they are “done”.

Weekly Farm Notes :: June 15th, 2016

Hello,

If you received a text message earlier, you can expect a share for the CSA extension this week. If not, stop by anyways to pick up some veggies and say hi!

This week, Alice shares some of her favorite resources for clean eating (thanks for including us in your article, Alice!). Check out the list and then let her know if you have anything to add!

See you at market!

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June 15th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Swiss Chard {M/CSA}: the only way to eat soup in this heat is if it’s chilled. This Chilled Swiss Chard Soup was eye-opening the first time I made it and I continue to make it every summer.
  • Romaine & Green Leaf Lettuce {M/CSA}: I love bowl type meals, piled high with lots of different flavors and textures. This post, which includes a recipe for crunchy roasted chickpeas, breaks down the different elements that make a great vegan bowl meal.
  • Green Beans {CSA}: I saw a lovely recipe of green beans, bulgur, walnuts, mint all mixed with a tahini sauce. It is on my list of recipes to try but I encourage you to experiment if it sounds good to you too!
  • Carrots {CSA}: I have always loved pickles and carrots separately but luckily I know enough now to combine the two flavors. Try Lacto-Fermented Carrot Sticks for a sweet/sour treat!
  • Green Onions {CSA}: the newest market recipe – Zucchini & Herbed Ricotta Tartines – incorporates green onions into the ricotta mixture. If you don’t pick up a zucchini at market, you can use the same ricotta mixture with our cherry tomatoes for a quick and delicious meal!
  • Cabbage {CSA}: I haven’t tried this myself but I have charred cabbage in the skillet, and I can tell you the results were wonderful. If you already have the grill fired up, why not try this Grilled Cabbage recipe?
  • Red & Yellow Cherry Tomatoes {CSA}: it’s been quite a while since I linked to any tomato recipes on here, but here is one of my favorite – Cherry Tomato Gazpacho. We might not have enough to make this full recipe but supplement with some others from the market (and support other farms in the process!).
  • Herbs {M}: the herbs this week include basil, parsley, mint and lemon balm. I think all of these would be a great addition to these Seared Tofu Bahn Mi Sandwiches.

Chana Uttapam

Hello,

I haven’t had authentic uttapam but when I was researching this recipe, they are the closest thing I could find to describe the final outcome. The original recipe was labeled “chana dosa” but dosa are thin, crispy crepes made from a rice and urad dal. These are not like that at all. They are more like vegetable filled pancakes or fritters made with chickpea flour.

This recipe is fast, healthy and can be varied in so many ways. Stick with the base of 1 cup chickpea flour + 3/4 cup water + 1 cup grated or minced veggies and you can experiment from there. I used beets in the version I made but you can put just about anything in them. Here are some ideas:

  • Finely grated beets + 1 tbsp minced mint + 1 tsp garam masala + 1/2 tsp ground turmeric
  • Finely grated zucchini + minced basil + lemon zest + chile pepper
  • Finely grated arrots + cilantro + cumin + orange zest
  • Finely grated kohlrabi + dill + mustard seeds
  • Cooked and minced Swiss chard + saffron + orange zest
  • Cooked and minced kale + garlic + thyme + red pepper flakes

I would also recommend serving them with a sauce of your choice. It could be yogurt, sour cream, a tahini sauce or good old fashioned ketchup.

Enjoy!

Chana Uttapam (adapted from The Everyday Ayurveda Cookbook)
makes about 20 small patties

Recipe note: some vegetables can be finely grated and used raw (beets, summer squash, sweet potatoes) but others I would recommend cooking first (eggplant, onions, bell peppers all come to mind).

Ingredients:

  • 1/2 teaspoon table salt
  • 1 cup chickpea flour
  • 3/4 cup water
  • 1 cup grated and/or cooked vegetables
  • Vegetable oil for frying

Directions:

  • Whisk the salt and flour together in a bowl. Slowly add the water, whisking constantly. Fold in the vegetables and any herbs and spices desired.
  • Heat a tablespoon or two of oil over medium heat in a 12″ non-stick skillet until shimmering. Drop small spoonfuls of batter in the oil, smoothing out the surface, making sure not to crowd the pan (I used about a tablespoon of batter for each one). Cook until lightly brown, about 4-5 minutes, then flip and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel lined plate and repeat with remaining oil and batter. Serve immediately.

Weekly Farm Notes :: June 8th, 2016

Hello,

Today is the last day of the CSA session. We hope you have enjoyed the bounty of the season!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you at market!

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June 8th Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}:

  • Swiss Chard {M/CSA}: use both the chard and kale in this Lacto-fermented Kale & Swiss Chard Kimchi!
  • Young Romaine & Green Leaf Lettuce {M/CSA}: if you haven’t already, I encourage you to look over our Essentials for a Satisfying Salad post. We break down salad making to it’s basic elements, making it fun and easy to make a salad based on whatever you have on hand.
  • Siberian Kale {CSA}: here is something a bit different – check out this post for a history lesson on Russian and Siberian Kale!
  • Collard Greens {CSA}: the heat has toughened the collards up a bit but they would still be perfect as chips – give our “Cheesy” Collard Green Chips recipe a try!
  • Carrots {CSA}: the markets Summer Rolls with Spicy Peanut Sauce recipe would be perfect for a variety of our produce this week! Pack them full of carrots, green onions, kale or swiss chard and herbs!
  • Green Onions {CSA}: I love the simplicity of this Soba Noodles with Scallions and Fried Eggs recipe. We all need more weeknight meal options and this one looks perfect.
  • Cabbage {CSA}: once you learn the basics of lacto-fermenting, you can make much more than sauerkraut. I love our Curtido recipe, which is a Salvadorian version of sauerkraut, packed with carrots, onions and jalapenos. It’s a really tasty way to spice up any number of meals.
  • Pak Choi {M}: I come back to our Triple Sesame Noodles with Pak Choi recipe often. I love the quick and flavorful sauce and think it would be great on just about anything mixed in.
  • Herbs {M}: I make smoothies all the time but I don’t often include much, if any, herbs. Here is a great list of herbs that can be included in your next smoothie plus lots of tasty recipe ideas.

“Cheesy” Collard Green Chips

Hello!

I have gotten into a collard green rut lately. I always seem to turn to my pressure cooker – with just a little onion, sugar and vinegar, and just 8 minutes, it transforms collard greens into something delightful. It will always be my go-to way to prepare collards but I needed a different option.

I was intrigued by this recipe for Spicy Parmesan Collard Chips as I thought the flavors would go well together. However, I was out of Parmesan (which is almost punishable in my house!) so I had to find another option. That is when I turned to nutritional yeast. If you aren’t familiar, nutritional yeast is a vegan cheese substitute known for savory qualities. I use it on popcorn (so, so good) and mixed with soy sauce on fried tofu but this combination is just as good, if not better. I dare you not to eat them all in one sitting.

Enjoy!

“Cheesy” Collard Green Chips
makes 2-4 servings 

Recipe note: if you like spicy food, add a few pinches of cayenne pepper.

Ingredients:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1 pound collard greens, stems removed, leaves cut into rough 2″ pieces

Directions:

  • Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 300°F. Line two rimmed baking sheets with aluminum foil and set aside.
  • In a medium mixing bowl, whisk together all ingredients except collard greens until well combined. Add collard greens and toss until well coated. Arrange on the baking sheets in one layer (slight overlap is ok). Bake for 15-20 minutes, rotating sheet pans half-way through baking, or until collards are crispy (start checking for doneness after 12 minutes and then every 2 or 3 minutes afterwards). Serve immediately.

Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

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June 1st Produce

Here are the items you can expect at Market {M} and in the CSA {CSA}: