Weekly Farm Notes :: August 5th, 2015


We may be in the midst of summer heat but this is the BEST time to think about your Fall, Winter and Spring CSA! Not only can you secure your spot in, what is shaping up to be, our best season ever, but you can also help support our farm as we ramp up to provide you with healthy, delicious food.

You may be wondering how much variety there can be during the cooler months. While Mother Nature will partially dictate which of these products will make it to market, here is a list of seasonal produce you may see in your CSA share and at market: variety of cabbage, Chinese napa cabbage, bitter melon (NEW), variety of Pak choi, variety of kohlrabi, green onions, garlic, salad turnips, carrots, beets, variety of radish, salsify (NEW), rutabaga, arugula, spinach, variety of kale, Swiss chard, collard greens, broccoli raab, mustard greens, Asian greens, lettuce mix, variety of lettuce, pie pumpkin, winter squash, rampicante squash (NEW), potatoes, sweet potatoes, herbs, Jerusalem artichokes, chestnuts, and apples.

You can sign up by emailing us at food@tanthillfarm.com or at market tomorrow!

Let’s not lose sight of the current growing season, however. The list below includes items we will have available today. We hope to see you at market!


August 5th Produce

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

  • Chinese Yard Long Beans: while these may taste similar to green beans, the texture can become waterlogged if cooked in water, making them best simply sauteed. Jazz up the cooking oil with a little spice or garlic if you desire. You can also easily ferment them – I followed this recipe. I plan on letting them ferment for at least a week and look forward to adding them to dishes soon!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh.
  • Basil: of course you can make the classic pesto or the even easier pistou, but lately I have been making basil infused drinks. I recently soaked basil in white whiskey (vodka would be great, too) for a day and then strained it. The recipe below for Cinnamon Basil Syrup is next on my list!
  • Pastured Eggs: here’s an easy meal idea: make some rice, chop and saute the Chinese yard long beans, and top with a fried egg and a little soy and/or sesame sauce. Dinner is served!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers.


Recipe :: Cinnamon Basil Syrup

This recipe is from The Herbal Kitchen: Cooking with Fragrance and Flavor cookbook and is something I reference often when I need herbal inspiration. This syrup is mixed with blueberries and watermelon but I think it would be great in a cocktail too. Experiment and have fun!


  • 3/4 cup granulated sugar
  • 1/2 cup water
  • Two 3-inch cinnamon sticks
  • 1/2 cup cinnamon or sweet basil leaves
  • 1 tablespoon fresh lemon juice


  • Bring the sugar, water, and cinnamon to a boil in a small saucepan. Reduce the heat and simmer the syrup for 3 minutes. Stir in the basil leaves and remove from heat. Let the syrup cool to room temperature. Strain and stir in the lemon juice. Transfer to an airtight container and store in the refrigerator.

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