Fall & Winter CSA Details!

Hello,

Mark and Gina are only bringing cut flowers to market tonight, giving them plenty of time to discuss our upcoming Fall & Winter CSA! The Fall session starts in just a couple of months so sign up tonight to guarantee your share! If you can’t make it to market, email us at food@tanthillfarm.com to sign up. We truly appreciate your support and look forward to growing with you!

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Becoming a shareholder of Tant Hill Farm’s CSA offering is an excellent way to provide you and and your family with a trustworthy source of highly nutritious, real food every week during the growing season. A CSA provides a way for you to support a local farm and in turn know where your food comes from while helping the environment, the economy, and the community while enjoying a commitment to a worthy cause.

Our Fall 2015 / Winter 2016 CSA offerings include:

  • “Fall Into Greens” Session:
    • Runs 12 weeks from September to November
    • Cost is $350 for 6-8 items weekly
  • “Deep Winter” Session:
    • Runs 6 weeks from January to February
    • Cost is $190 for 6-8 items weekly
  • “Walking to Spring” Session:
    • Runs 12 weeks from March to May
    • Cost is $380 for 6-8 items weekly
  • We are offering a 5% discount if you sign up for all 3 sessions!

This year, we are pleased to offer these additional benefits to our CSA program:

  1. New pick up hours at Main Street Farmers Market extended to 3-6pm. We are considering other pickup locations as well.

  2. Regular shareholder meetings with emphasis on food, recipes, healthy living and any important topics.

  3. Chef Laura Robinson will continue her food blog, and on occasion lead cooking demonstrations.

  4. A 10% discount at our market booth for anything you’d like outside of what is in your share that week.


Cherry Tomato Gazpacho

Hello!

I think it is required to eat gazpacho at least once during the summer. It is so fast and refreshing, perfect for dinner on a steamy evening. We hope you enjoy our version!

Cherry Tomato Gazpacho
makes 2 generous servings

Recipe notes: 1) I used Niedlov’s sourdough bread but any white sandwich loaf will do; 2) I didn’t peel the cucumber because the skins on our Diva cucumbers are thin. If you have cucumbers with thick, bitter skin, I would suggest peeling beforehand.

Ingredients:

  • 1 large slice (1-1/4 ounces) white bread
  • 1-1/4 pound cherry tomatoes, stems removed
  • 1 medium (6-1/2 ounces) cucumber, ends trimmed and roughly chopped
  • 1 medium (1-1/2 ounces) peeled and trimmed shallot
  • 1 large garlic clove, peeled
  • 2-3 teaspoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Fresh black pepper to taste
  • Extra-virgin olive oil and thinly sliced basil for serving

Directions:

  • If you don’t have slightly stale, day-old bread, toast the bread to dry it out a bit. You want it to be just a little golden. Tear into large pieces and add to a blender.
  • Set aside 2-3 ounces (a small handful) of tomatoes for garnish and place the remaining in the blender with the bread.
  • Add the remaining ingredients, starting with 2 teaspoons vinegar, to the blender. Process on high until very smooth, 1-2 minutes. Taste and adjust seasoning as needed. Transfer to a bowl and top with remaining tomatoes, halved, olive oil and basil. Serve.

Black Bean & Carmen Pepper Burgers

Hello,

It’s summer and that means it’s time for burgers. I love traditional beef patties on occasion but I don’t eat meat often so I have been searching for an alternative. I have made plenty of veggie burgers in my day but not one version has been great. They usually have a long list of ingredients and/or the end result is nothing more than mush. I didn’t have high hopes but I was pleasantly surprised that the recipe below was fairly easy to put together, flavorful and had a great texture (it is adopted from The Complete Vegetarian Cookbook).

Don’t worry if you don’t have Carmen peppers – try roasted red peppers, cooked and chopped greens or shredded and sauteed summer squash or eggplant. Serve these with or without a bun, avocado and fresh tomatoes and enjoy!

Black Bean & Carmen Pepper Burgers
makes 6 burgers

Ingredients:

  • 8 Carmen peppers, stem removed, sliced in half lengthwise, seeds removed
  • 2 (15-ounce) cans black beans, rinsed
  • 2 large eggs
  • 5 tablespoons vegetable oil
  • 1 teaspoon groun cumin
  • 1-1/2 teaspoons kosher salt
  • 1/8 teaspoon cayenne (optional)
  • 1 cup panko bread crumbs
  • 1 tablespoon minced papalo
  • 1 shallot minced

Directions:

  • Adjust oven rack to highest position and heat broiler to high. Line rimmed baking sheet with aluminum foil and place sliced peppers cut side down. Broil until skins have blackened, 6-8 minutes, rotating sheet half-way through. Remove from oven and allow to cool. Once cool enough to handle, remove most of the skin, leaving some behind for a little extra flavor. Transfer peeled peppers to a cutting board and finely chop (you should have 1/2 cup).
  • Place 2 1/2 cups beans in a large bowl and mash with potato masher until mostly smooth. In a separate bowl, whisk together eggs, 1 tablespoon oil, cumin, salt and cayenne, if using. Stir egg mixture, remaining beans, panko, peppers, papalo and shallot into mashed beans until just combined. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick patties.
  • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in skillet and cook until well browned on both sides, 4-5 minutes per side.
  • Transfer burgers to plate and tent loosely with aluminum foil. Repeat with remaining 2 tablespoons oil and remaining patties. Serve.

Easiest Refrigerator Pickles

Hello!

We are moving into our new house this week (yay!) so I have very limited time in the kitchen. I remembered Smitten Kitchen’s Easiest Fridge Dill Pickle recipe when I was trying to decide what to do with cucumbers, and I am so glad I did! This recipe couldn’t be easier or more delicious and it is perfect with our Diva cucumbers. I adjusted the recipe slightly by using a different type of vinegar and swapping out the dill for a dried spice blend. This is a recipe I will make again and again and we hope you like it too!

Easiest Refrigerator Pickles
makes 3-4 cups of pickles + brine

Recipe notes: 1) although not necessary, a mandoline makes slicing the cucumbers a quick and painless process; 2) I used 3 teaspoons of salt as I like my pickles salty – reduce amount to 2 teaspoons if you are sensitive to salt; 3) you can use different types of vinegar (white wine, distilled, etc) but I prefer rice vinegar as it has the lowest acidity level and doesn’t leave the pickles with a sharp bite.

Ingredients:

  • 2 pounds (about 3 medium) cucumbers, sliced very thin (I used the 3mm setting on my mandoline, which is about .12 inches)
  • 2-3 teaspoons kosher salt
  • 1/2 cup rice vinegar
  • A tablespoon or two of chopped dill or other seasonings as desired (I used 1 teaspoon of Penzey’s Greek Seasoning which contains oregano, garlic, lemon, black pepper and marjoram and I LOVED the flavor!)

Directions:

  • In a large mixing bowl, toss cucumbers, salt, vinegar and herbs/seasoning, if using, together until well combined. Note: the liquid will NOT cover the pickles, and that is ok. The salt will begin to draw water out of the cucumbers and soon there will be plenty of liquid. Set aside for an hour. Transfer to an air tight container and refrigerate. The pickles will keep for a couple of weeks, but come on, they won’t last that long!

Weekly Farm Notes :: July 7th, 2015

Hello!

We have posted three new recipes since last week, all perfect for easy, fresh summer eating: Roasted Tomatillo SalsaMillet TabboulehMinted Eggplant Dip. You can find the main ingredients at our stand tomorrow. We hope to see you at market!

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July 8th Produce

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

  • Heirloom Tomatoes: in my opinion, you have to make gazpacho at least once during the summer. It’s so fresh and easy. Here is a link to Main Street Farmers Market favorite version – yum!
  • Sweet Red Cherry Tomatoes: you can just toss these into our Millet Tabbouleh, or make a super simple cherry tomato salsa. Start by tossing 6 ounces of quartered tomatoes with a tablespoon each extra-virgin olive oil and cilantro, along with 1-1/2 teaspoons lime juice. Add salt and pepper to taste and enjoy!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh or for use in Tzatziki sauce (see recipe below).
  • Japanese Eggplant: try our new recipe for Minted Eggplant Dip!
  • Rainbow Swiss Chard: pick up some of our eggs and give this Greens & Cheese Frittata recipe a try! It makes for a quick lunch or dinner. Don’t forget to stop by Sequatchie Cove and pick up some cheese to use with it!
  • Tomatillos: try our new recipe for Roasted Tomatillo Salsa!
  • Green Sweet Carmen Peppers: I have read that these peppers are great for roasting and I bet they would hold up well on the grill. Give it a try and let us know how you enjoy them!
  • Papalo: we have been experimenting a lot with papalo lately. Try it in our Fresh Tomato Salsa or Roasted Tomatillo Salsa. I have also tried it in guacamole and as a garnish for a Thai inspired soup. Look for more papalo recipes coming soon!
  • Mint: we have numerous suggestions for using your mint this week: try our Minted Eggplant Dip, the Tzatziki recipe below or this recipe that I created a few years ago for Mint & Pistachio Pesto. Buy extra mint and try all three!
  • Pastured Eggs: there is no limit to what can be done with eggs. Pick up a dozen or two – they last for weeks!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers!

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Recipe :: Tzatziki Sauce

This recipe is from The Complete Vegetarian Cookbook. They suggests salting and draining the cucumbers to prevent excess liquid from making the dip watery. You can skip this step if you plan to use it all immediately. And given our Diva cucumbers have such thin skins, you could also skip the peeling step as well. Serve with pita, crackers or raw veggies. Makes 2 cups.

Ingredients:

  • 1 (12 ounce) cucumber, peeled, halved lengthwise, seeded and shredded
  • 1 cup whole Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh mint and/or dill
  • 1 small garlic clove, minced

Directions:

  • Toss cucumbers and 1/2 teaspoon salt together and let drain in colander for 15 minutes.
  • Whisk yogurt, oil, mint and garlic together in bowl, then stir in drained cucumber. Cover and refrigerate until chilled, at least 1 hour or up to 2 days. Season with salt and pepper to taste before serving.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She has been experimenting with Chef Watson, and the results are intriguing!


Minted Eggplant Dip

Hello!

Just a quick recipe post for the lovely Japanese eggplant Mark and Gina will have available at market. Japanese eggplant have thinner skins, less seeds (which can make eggplant bitter), and denser flesh than the large Italian variety. They also cook really fast given their small size, making them perfect for the broiler, which I use in the recipe below.

We hope you enjoy!

Minted Eggplant Dip
makes about 1 cup

Ingredients:

  • 13 ounces Japanese eggplant (about 8 small), washed and dried thoroughly
  • 1-1/2 to 3 teaspoons minced mint
  • 1 large garlic clove, minced (about 1/2 teaspoon)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • Crackers, pita or cucumbers for serving

Directions:

  • Adjust oven rack to the highest position and heat broiler on high.
  • Prick each eggplant numerous times with a sharp knife to ensure they don’t explode when cooking. Line a rimmed baking sheet with aluminum foil and evenly arrange eggplant on sheet. Cook eggplant for 4-5 minutes, or until skin is well charred. Carefully flip eggplant over and cook an additional 4-5 minutes. Remove from oven and check for doneness by piercing with a knife. If eggplant is not completely soft, return to the oven and continue to cook. You may need to lower the oven rack and continue to cook further from the broiler if skins are already blackened but the flesh is not cooked through. Once cooked completely, remove from the oven and allow to cool.
  • Once eggplant is cool, cut open and scoop out flesh with a spoon. Transfer to blender with the remaining ingredients, only adding 1 teaspoon of mint to start. Blend on high until smooth, about 15-30 seconds. Taste, adding more mint or other seasoning if desired. Serve.

Millet Tabbouleh

Hello!

Tabbouleh is an incredibly fresh Lebanese salad traditionally consisting of bulgur wheat, tomatoes, cucumber and lots of parsley and mint. It sometimes seems like an herb salad with some bulgur thrown in. My version, however, swaps the bulgur for millet, making it compatible with gluten-free diets. I kept the tomatoes, cucumber and herbs (although not quite as much as some recipes call for) but tossed in some chickpeas and feta to make it a full meal.

If you aren’t familiar with millet, read more about it here. Millet can be prepared for salads, per my instructions below, or as a porridge, similar to polenta. However, it is very easy to cross the line from individual grains to a mass of millet. To make sure you don’t end up with porridge, keep these tips in mind: 1) it does not cook evenly – you will be left with some cooked grains while others will be a little toothsome; 2) you need to spread out the cooked millet to cool otherwise the starch from the popped grains will make it impossible to use in a salad.

Enjoy!

Millet Tabbouleh
makes 4-6 servings

Ingredients:

  • 1-1/2 cups millet
  • 3 cups water
  • 1 teaspoon kosher salt
  • 1/4 cup + 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1 medium cucumber (about 10 ounces), peeled if thick skinned, and cut into 1/2″ pieces
  • 1 pint cherry tomatoes, cut in half if larger than 1/2″
  • 1 cup thinly sliced scallions (from about 3 large scallions)
  • 1/2 cup + 2 tablespoons minced parsley
  • 2 tablespoons minced mint
  • Salt and freshly ground black pepper to taste
  • 1-15 oz can chickpeas, rinsed and drained, and crumbled feta (optional)

Directions:

  • To cook the millet: first, toast the millet by adding it to a medium saucepan over medium heat. Stir constantly until it smells toasty and the grains are starting to brown, about 4-6 minutes. Add the water and salt, bring to a boil, then cover and reduce heat to medium-low. Cook, stirring occasionally, until the water is absorbed and around two-thirds of the grains are cooked through, about 15-18 minutes. Remove from heat and immediately transfer to a rimmed baking sheet. Spread evenly and allow to cool. Transfer to a large mixing bowl, breaking up any clumps of millet.
  • Whisk the lemon juice and olive oil together in a small bowl and set aside. Add the remaining ingredients and the lemon juice/olive oil mixture to the millet and toss to combine. Taste and adjust seasoning as needed.