Weekly Farm Notes :: May 19th, 2015

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Hello,

Now that we are close to the end of the Spring CSA, we wanted to give you a heads up on what to expect from us this summer. To start, we will have lots of beans! The list includes green beans, yard long beans, Crowder peas, Italian beans, October beans, and half white runners. To give you some insight into each variety, we will highlight a different bean each week. Up this week: Crowder peas! Check out the details below.

Hope to see you at the market tomorrow!

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May 20th Produce

Here are some of the items you can expect this week:

  • Kohlrabi: I have been daydreaming of kohlrabi fritters lately. You too? This recipe looks like a great place to start.
  • Beets: you HAVE to try roasting beets and combining them with kalamata olives, orange and goat cheese. It is one of the best flavor combinations I have ever tried. It’s great on a sandwich or as a salad. I wrote about it here – give it a try and let us know what you think!
  • Green Leaf Lettuce: the lettuce this week has turned a little bitter so we wanted to provide a salad dressing recipe that would stand up to it. See below!
  • Salad Turnips: I have loved adding these raw to my sandwiches this week. Today I sliced these thinly and added them to a sandwich with hard boiled eggs, avocado and Sriracha. Talk about good food, fast!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Beira Kale: I really love these little baked quinoa and kale bites. I have a feeling you will too.
  • Napa Chinese Cabbage: I posted this recipe last week for spicy raw pak choi but I think it would be equally as good with this cabbage. I served it along side a ramen noodle soup and it was perfect.

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Recipe :: Sesame-Miso Dressing

This recipe is from Cook’s Illustrated and will coat 10 cups of washed and dried salad greens.

Ingredients:

  • 2 tablespoons white miso
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 tablespoons sesame seeds, toasted and crushed
  • 1 scallion, sliced thin

Directions:

  • Whisk together miso, honey, soy sauce, and water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion.

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Summer Produce :: Crowder Peas

I had never heard of crowder peas so thought we would start here. Below are a few interesting tidbits I found on this site. I am really looking forward to trying these this summer!

  • The crowder pea variety gets its name from the way its peas crowd themselves in the pod.
  • Blackeye peas, crowder peas, field peas, and Lady Cream peas are varieties of the same species commonly called “cowpeas” or “Southern peas”.
  • It has a rich, hearty flavor and creates a dark pot liquor when cooked.
  • 1 cup (172 grams) of cooked crowder peas has only 200 calories, very little fat and 45% RDA of fiber.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on shrubs (which featured our recipe!).

Raw Spicy Pak Choi Salad

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Hello!

If you haven’t used the pak choi from last weeks share yet, give this quick, flavorful recipe a try. I used two heads of pak choi because I had one left over from last week but you can easily cut the dressing ingredients in half if you just have one. I plan to serve this with a quick ramen soup but I think it would be great with salmon or tofu and served on rice. I would suggest serving it immediately after tossing the pak choi with the dressing as it will start to wilt and soften fairly quickly.

Have a great weekend!

Raw Spicy Pak Choi Salad
adapted from One Good Dish by David Tanis

Ingredients:

  • 4 medium garlic cloves, minced
  • 1 tablespoon sorghum syrup or brown sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 2 medium heads of pak choi, about 1-3/4 pounds total, trimmed, cleaned, and ribs and leaves thinly sliced (about 1/8″ thick)
  • Handful of shelled edamame (optional)

Directions:

  • Whisk all ingredients except pak choi together in a medium mixing bowl until well combined. Taste and adjust seasoning as needed. Toss with pak choi and edamame, if using, and serve.

 

Weekly Farm Notes :: May 13, 2015

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Hello! I am late writing this and short on time but hope it helps. Hope to see you at the market tonight!

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May 13th Produce

Here are some of the items you can expect this week:

  • Purple & White Kohlrabi: see below for a tasty way to prepare your kohlrabi!
  • Pak Choi: let us know how you use your pak choi! I need some inspiration 🙂
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for your salad greens, check out this Balsamic-Mustard Vinaigrette!
  • Salad Turnips: aren’t familiar with salad turnips? They are much sweeter than your average turnip and I love them raw. I love this idea of just slicing them thin and making a sandwich!
  • Red & Green Mustard: I love mustard greens in Indian inspired sauces. I made a more labor intensive version of this recipe last weekend and it was great tossed with veggies and served along side brown rice and naan.
  • Toscano Kale: thank you to Signal Mountain farm for this delicious recipe for Kale and Potato Fritters!

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Recipe :: Kohlrabi Home Fries

This recipe is adapted from The New York Times and I love how simple and adaptable it is.

Ingredients:

  • 1-1/2  to 2 pounds kohlrabi
  • 2-3 tablespoons rice flour, chickpea flour, or semolina
  • Salt to taste
  • 2-4 tablespoons vegetable oil
  • Chili powder, ground cumin, curry powder or paprika to taste

Directions:

  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

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Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

Weekly Farm Notes :: May 5th, 2015

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Hello! Happy Cinco de Mayo! I have no personal affiliation with this celebration but I sure do look forward to enjoying a margarita tonight 🙂 Hope to see you at the market tomorrow.

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May 6th Produce

Here are some of the items you can expect this week:

  • Purple Kohlrabi: I am sooo excited for kohlrabi! You may not be familiar with this funky looking vegetable but now is the time to get acquainted. Kohlrabi is part of the Brassica family, along with Brussels sprouts, broccoli, cabbage, kale and collards, so you know it is good for you. It takes a little effort to peel but you are rewarded with crunchy goodness that has a mild broccoli flavor. For those that love little health statistics – kohlrabi has more Vitamin C than oranges or red cabbage. I love to eat it raw but it can be steamed, roasted, pickled, or turned into a number of salads, fritters or soups. Here is a good place to start for inspiration.
  • Pak Choi: I broiled my pak choi last week and really liked the results! It takes a little prep but heres what you do – slice the entire head in half and carefully clean out each section under cold running water. Lay on clean kitchen towels and pat dry. Toss with a little vegetable oil and broil for a few minutes on each side. Remove from oven and trim leaves away (which should now be quite brown), slicing thinly once cool enough to handle. Place the lower section back under the broiler until browned, a few minutes longer. Allow to cool slightly and then slice thinly. Toss with rice and protein of choice for a great meal.
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for all your greens, look no further! Check out the recipe below and toss it with your lettuce, chard and Asian greens.
  • Rainbow Swiss Chard: don’t forget, you can dehydrate your greens if desired. Check out our recipe here.
  • Tender Collards: can you really ever have enough pesto in your life? I don’t think so. Add this recipe to your collection.
  • Summerfest Asian Greens: I still haven’t done anything fun with these greens yet – tell us how you use them!

Upcoming Produce

Below are some items that you can expect to see in the coming weeks:

  • Beets: I always tend to roast beets but here is a tasty boiled salad idea from our friends at Riverview Farm.
  • Salad Turnips: if you haven’t had salad turnips before, you are in for a treat. They are sweet and tender and will totally change your opinion of turnips! I just slice them to eat raw in a salad. We would love to hear how you use them!
  • Baby Red Romaine: do you guys follow the Main Street Farmers Market blog? They post great recipes. This is more of an idea than a recipe, but I think adding these greens to the Ploughman’s Lunch would be great.
  • White Kohlrabi: the white version tastes just like the purple version (to me, at least). For a quick feast, just peel, slice into finger length pieces, and dip into hummus.
  • Chinese Napa Cabbage: this is the main ingredient used in the most common type of Korean kimchi. I think a southern take on kimchi is in order!

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Recipe :: Balsamic-Mustard Vinaigrette

I love this dressing because it is flavorful enough to stand up to the assertive greens we receive each week. The recipe below makes 1/4 cup but I would double or triple it to make sure there is plenty on hand.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced shallot (I think green garlic would work great here too)
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon fresh minced thyme
  • 1/8 teaspoon salt
  • Pinch pepper
  • 3 tablespoons extra-virgin olive oil

Directions:

  1. Whisk vinegar, mustard, shallot, mayo, thyme, salt and pepper together in a small bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Keeps refrigerated for 2 weeks.

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Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on bean salads!

Lemon Balm Shrub

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Shrubs, which are acidic syrups typically flavored with fruit and/or herbs, date back to the 15th century. You can read all about the interesting history here but my main interest lies in the preservative nature of shrubs. These syrups were originally concocted in order to preserve delicate fruits and herbs before the time of refrigeration. Today, they offer the same qualities but are typically developed as a fun drink, both alcohol-free and as a cocktail mixture.

There are various ways to make a shrub at home. My recipe below is about as simple as it gets – dissolve sugar in vinegar and then steep herbs in the mixture. The process doesn’t get much harder, one just has to wait a bit longer for the final product. The Kitchn has a great run down here and Serious Eats adds another layer of complexity here by suggesting cold-processed shrubs are the way to go.

A simple online search will yield a shrub recipe for just about any ingredient. Don’t limit yourself to fruit and herbs – beets, fennel and spices all make for interesting recipes!

Lemon Balm Shrub
makes 3 drinks

Ingredients:

  • 3/4 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 1/4 cup lightly packed lemon balm leaves
  • Sparkling water, to serve

Directions:

  • Combine sugar and vinegar in a medium saucepan and stir to combine. Heat mixture over medium-high heat until it reaches a simmer, or until the sugar is fully dissolved. Remove from heat, add the lemon balm, cover and allow to steep for 10 minutes. Strain to remove the lemon balm and cool to room temperature. Transfer to an air tight container and refrigerate until ready to use.
  • To make a drink: combine 1/4 cup shrub and 1 cup sparkling water in a tall glass. Stir to combine and enjoy.