daikon-and-turnips

Yogurt & Greens Dip

Leave a comment

Hello!

Wondering what to do with those beautiful daikon and turnip greens from last week’s share? If so, give this quick, easy and healthful dip a try. You can obviously use any type of green here but I love finding new ways to use greens that sometimes go to waste.

The flavorings in this dip can be changed any number of ways. If you have artichoke hearts, chop them finely and add them to the dip along with a little chopped onion (leaving out thyme and the garnishes suggested). I think it would be a great substitute for the much heavier, traditional spinach artichoke dip.

This recipe was inspired by this one. We hope you experiment and enjoy!

Yogurt & Greens Dip
serves 8-12

Ingredients:

  • 9 ounces of uncooked greens (I used all of the greens shown in the picture)
  • 1 cup + 2 tablespoons plain Greek yogurt
  • 1 garlic clove, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon lemon zest
  • Extra-virgin olive oil, toasted sesame seeds and ground sumac for garnish

Directions:

  • Wash greens well, remove the stems and roughly chop. Cook in a teaspoon of olive oil in a 12″ non-stick skillet until wilted, about 3-5 minutes. Remove from heat and transfer to a fine mesh strainer set over the sink or a bowl. When cool enough to handle, squeeze out the excess liquid and transfer to a cutting board. Finely chop the greens and add to a medium mixing bowl (you should have 1 tightly packed cup).
  • Stir in the yogurt, garlic, salt, thyme and lemon zest. Stir to combine and add 1) additional yogurt if you would like a creamy consistency (I liked the denseness of this amount of yogurt) and 2) additional seasonings as desired. Top with garnishes and serve with pita chips.

Weekly Farm Notes :: September 21st, 2016

Leave a comment

Hello,

Tomorrow is the first day of the “Fall into Greens” CSA pickup – yay! We have missed seeing you each week and look forward to the start of a great season.

Just a reminder: if you get your CSA box home but can’t remember what is what, take a look at our Produce Information tab. We have pictures along with attributes, nutrition, storage and recipe information! We are constantly updating to include new products to check back often.

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

September 21st Produce

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

  • Daikon Radish & Greens {M/CSA}: if you want to use multiple items in one recipe, this is it. Pao Cai are preserved (here, they are fermented) Chinese vegetables that include daikon, pak choi and hot peppers. Pick up some scallions and garlic while you are at the market and you’ll have most of what you need!
  • Hakurei Japanese Salad Turnips & Greens {M/CSA}: I tend to eat these salad turnips raw but I bet they would be great in a quick pickle. If you aren’t familiar with this process, check out Alice O’Dea’s article “Pickling All The Things“. She mentioned adding jalapenos to the mix to pick some up this week to make a spicy version!
  • Joi Choi Pak Choi {M/CSA}: it is really still in the 90’s? Until it cools down, I am trying to eat as much raw food as possible. Our Raw Spicy Pak Choi Salad is an easy side dish for whatever else you have planned.
  • Parsley {M/CSA}: parsley isn’t the first herb I would think to add to a smoothie, but when paired with the right ingredients, I bet it would be great. Check out “How to Use Parsley In A Green Smoothie” for nutritional information and smoothie ideas.
  • Green Bell & Spicy Peppers {M/CSA}: I still haven’t made stuffed peppers this summer but there is still time! I plan to try a vegetarian version, similar to this one: Quinoa Stuffed Peppers.
  • Summerfest Asian Greens {CSA}: this Asian green is similar in flavor to spinach and you can use it interchangeably in recipes. I am assuming we all love spinach and artichoke dip but it isn’t something we should indulge in often. This Yoghurt & Spinach Dip, however, is still creamy but much more healthful.
  • Cherry Tomatoes {CSA}: the transition from one season into another is the perfect time to preserve your favorite ingredients before they are gone. Tomatoes are that ingredient for me. My favorite way to preserve the fresh tomato flavor is to make this Cherry Tomato Miso Sauce and freeze it for later.
  • Basil {M}: speaking of preserving, what better way to preserve basil than in pesto? Traditional pesto can turn brown pretty quickly, but the addition of parsley can help slow that process without changing the flavor. Check our this Greener Pesto recipe on the MSFM blog.

“Fall Into Greens” CSA Session Starts Soon!

Leave a comment

Hello!

It’s been a while but we wanted to let you know that we are excitedly gearing up for our fall CSA session! Here is what you need to know:

  • We focus on nutrient dense Powerhouse Greens and various other vegetables, such as:
    • Variety of kale, tender collards, mustard greens, mild & spicy Asian greens, Chinese cabbage, green cabbage, Swiss chard, pak choi, kohlrabi, radish, carrots, beets, salad turnips, daikon radish, mache, cress, variety of lettuce, lettuce mix, spinach, arugula, green onions & garlic
  • It lasts 12 weeks starting the end of September or early October
  • The cost is $370 but you can receive a 5% discount when you sign up for the Winter and Spring sessions at the same time
  • We offer two pick up locations
    • Main Street Farmers Market: Wednesday from 3:30 – 5:30
    • Nutrition World: Saturday from 10 – noon

Contact Mark & Gina to learn more or sign up!

We look forward to seeing you this fall!

Weekly Farm Notes :: June 22nd, 2016

Leave a comment

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Leave a comment

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

Leave a comment

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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

Leave a comment

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.