Weekly Farm Notes :: Oct 28th, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Are you interested in fermenting? We love using this preservation technique, and given we will have lots of fermentable foods soon (cabbage!), we have started collecting our favorite sources and recipes on Pinterest. Do you have any favorite sites or recipes we should add?

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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October 28th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Mini Cabbage {CSA}: simply roast these mini cabbages just like you would Brussels sprouts for a delicious side dish you can enjoy with any meal.
  • Tatsoi {CSA}: you can use this Asian green just like spinach – so eat it raw or quickly saute it. For a quick meal, try this suggestion of adding it on top of egg and avocado toast. Yum!
  • Bitter Melon {CSA}: have you tried bitter melon before? It is completely new to us but we are excited to try it! This link gives details on how to prepare it and this link provides information and recipe ideas from different parts of the world. Also, did you realize the bitter melon is medicinal? From lowering blood sugar to providing an excellent source of folates, this edible pod is worth adding to your diet!
  • Red Leaf Lettuce {M/CSA}: these large leaves are perfect for vegetarian lettuce wraps! Try replacing the corn with our salad turnips for a truly seasonal meal.
  • Ford Hook Swiss Chard {M/CSA}: these rainy, cool days have me craving soup. Give our Barley and Lentil with Swiss Chard recipe a try!
  • Awesome Asian Lettuce Mix {M/CSA}: it’s almost citrus season so I am thinking about pairing citrus with just about everything. I think this recipe with mandarins, avocado, almonds and an Asian dressing would be perfect with these greens!
  • Tender Collards {M/CSA}: these tender collards are perfect for a quick saute. I love this combination with sesame seeds, sesame oil and mirin for an Asian twist on a Southern classic.
  • Red Russian Kale {M/CSA}: have you tried The Best Kale Salad yet? This week might be the perfect time to try it because you can use the cabbage from your CSA share as well.
  • Scarlet Salad Turnips {M}: shave some of these over a salad or include in the lettuce wraps mentioned above. You can also use these in our Roasted Radish and Salad Turnips with Barley Salad recipe!
  • Spicy Large Leaf Arugula {M}: I love mixing arugula with milder salad greens for a nice balance of flavor. Try our Sweetened Dressing for Spicy Greens recipe and enjoy the boldness of this delicious green!
  • Spicy Asian Mustard Greens {M}: everything gets turned into pesto these days but here is a fresh take. It uses sprouted nuts and eliminates cheese so it’s great for those of us who are dairy-free!
  • Baby Romaine Lettuce {M}: you can’t say romaine without thinking about Caesar salad. If you want to enjoy this classic without feeling guilty, try this tofu based dressing!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It’s time to start thinking about Thanksgiving! Get your local turkey now!

 

A Sweetened Dressing for Spicy Greens

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Hi!

Just a quick post with a salad dressing idea for those bold, spicy greens. I can eat a whole plate of arugula mixed with nothing but this dressing. Make it a meal and add some protein, your favorite nuts and whatever veggies you have available. Enjoy those healthful greens!

A Sweetened Dressing for Spicy Greens
makes about 1/3 cup

Recipe note: I love the flavor and slight sweetness in sherry vinegar but you could also use balsamic vinegar.

Ingredients:

  • 1 small garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon sorghum syrup, maple syrup
  • 2 teaspoons sherry vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon dried thyme
  • Salt and pepper to taste

Directions:

  • Whisk all ingredients together until fully combined. Taste and adjust seasoning as needed.

Barley and Lentil Soup with Swiss Chard

3 Comments

Hello!

I found the soup below here, and although I made a few small tweaks, it’s pretty close to the original. I considered swapping out or adding to the only spice used, cumin, but I am so glad I didn’t. Cumin and Swiss chard is now one of my favorite flavor combinations! It might not sound like they go together well but you really should try it.

I love the combination here of barley and lentils as it provides substance and protein. It’s really a one pot meal. If you don’t have any of the vegetables listed below, try it with whatever you have on hand. This is a soup that can be altered in so many ways. Check out our Essential Steps to Vegetable Based Soups for inspiration!

Barley and Lentil Soup with Swiss Chard
makes about 6 servings

Recipes notes: the amount of time it takes to cook both the barley and lentils is close to the same but it really depends on the age of the lentils. Older beans take longer to cook. Start with fresh lentils for best results.

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 5 small carrots, cut into quarters lengthwise and sliced 1/2″ thick
  • 12 large Swiss chard leaves, leaves and stems separated with the leaves cut into rough 1″ pieces and the stems sliced 1/2″ thick
  • Salt and freshly ground black pepper
  • 3 large garlic cloves, minced
  • 2-1/2 teaspoons ground cumin
  • 8 cups vegetable or chicken stock
  • 2/3 cup pearled barley
  • 2/3 cup French lentils or other lentils that hold their shape
  • 1 dried bay leaf
  • 1/2 to 1 cup roughly chopped drained whole canned tomatoes (substitute canned diced tomatoes)

Directions:

  • Heat oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and Swiss chard stems. Season with salt and pepper and cook, stirring occasionally, until vegetables are lightly browned, about 10 minutes. Add garlic and cumin and cook, stirring frequently, for about 1 minute. Add broth, barley, lentils, bay leaf, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a boil, cover and reduce to a simmer. Cook, stirring occasionally, until the barley and lentils are tender, about 40 minutes (start checking after 30 minutes). Add the Swiss chard leaves and tomatoes and cook until the greens have wilted, about 2 minutes. Taste and adjust seasoning as needed. Serve immediately or cool and store in an air-tight container for up to 7 days.

Weekly Farm Notes :: Oct 21st, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

A note on the Napa cabbage: when you farm without the use of harmful pesticides, sometimes you have to deal with what Mother Nature gives you. Right now, we are dealing with some worms in the cabbage but there is a simple way to get rid of them. Chop the cabbage roughly and soak in a large bowl (or sink full) of water that has been mixed with 1/4 cup of salt and 2 tablespoons of vinegar for 20 minutes to 1 hour. Rinse thoroughly then drain and use as desired.

See you at market!

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October 21st Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Napa Cabbage {CSA}: check out my Quick Kimchi recipe on the Main Street Farmers Market blog this week!
  • Carrots {CSA}: simple roasted carrots are a favorite of mine. I love Cook’s Illustrated recipe and have used it over and over again. It is included below so you can give it a try as well.
  • Rainbow Swiss Chard {CSA}: learn about the blood sugar control properties and more of this tasty green here!
  • Awesome Asian Lettuce Mix {M/CSA}: I have been on a buddha bowl kick this week. I think these Asian greens would be a great base for a recipe like this one.
  • Pak Choi {M/CSA}: for a super simple and tasty meal, give our Triple Sesame Noodles with Pak Choi recipe a try!
  • Spicy Red Mustard Greens {M/CSA}: check out this Quick Pickled Mustard Green recipe – I could find lots of ways to use greens preserved this way!
  • Siberian Kale {M/CSA}: Wheelers Orchard is selling “ugly” apples this week, which are perfect for processing (homemade applesauce, anyone?!). I was actually thinking of picking some up, cooking it down with kale, and making a fruit and vegetable leather (think homemade fruit roll-ups). We would love to hear if you have any experience in this area!
  • Tender Collards {M}: this recipe for Breakfast Tacos with Eggs, Onions and Collard Greens has me dreaming of weekend brunch.
  • Bold & Peppery Arugula {M/CSA}: these greens have a bite this week but the more bitter, the better, I say! Check out this article on why bitter greens are good for your health. This article provides lots of great ideas to tame the flavor. My favorite way to enjoy bitter greens is in a salad with a sweetened dressing.
  • Salad Turnips {M}: I haven’t tried this yet, but our salad turnips are mild enough that I think they would be great in our newest recipe for Kohlrabi Hash Browns. Swap the kohlrabi for salad turnips and you have a meal in minutes!
  • Mint {M}: if you love Indian food as much as I do, then I suggest whipping up a batch of Cilantro-Mint Chutney to serve along side your favorite dishes. This sauce would freeze well, too!
  • Lemon Balm {M}: shrubs, which are sweetened vinegar mixtures, typically use fruit for flavoring. I swapped the fruit for lemon balm in this recipe and it was delicious!
  • Eggs {M}: pick up collard greens too and make this Breakfast Tacos with Eggs, Onions and Collard Greens recipe!

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Roasted Carrots

As noted above, this recipe is from Cooks Illustrated. It serves 4-6.

Ingredients:

  • 1-1/2 pounds carrot, peeled, halved crosswise, and cut lengthwise if needed to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper

Directions:

  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
  • Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you cook, even just casually, you should know about mirepoix – Alice breaks it down for you.

 

Kohlrabi Hash Browns

3 Comments

Hello!

I am finding it hard to accurately describe these little fried cakes. They are just shredded kohlrabi and potatoes, eggs and seasoning. Hash browns are typically nothing more than potatoes and seasoning. Roesti are potatoes with a starchy binder, such as cornstarch. Fritters are bound with an egg and dairy mixture. Maybe I should just call them pancakes? No matter the name, they are tasty and a great way to use what you have on hand!

Play around with the seasoning as desired. I love the combination of kohlrabi and Asian flavors so I added just a touch of five spice powder to the mix. It’s a great way to complement the Asian inspired sauce. There are so many other options to explore – or just leave them unseasoned and dip them in ketchup!

Kohlrabi Hash Browns
makes 10 cakes

Recipe notes: I haven’t tried it, but I see no reason why you couldn’t use all kohlrabi in place of the potatoes. The key, no matter what you use, is to make sure the vegetables are as dry as possible.

Sesame Mayo Ingredients:

  • 2 tablespoons mayo
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 large garlic clove, minced

Hash Brown Ingredients:

  • 8 ounces kohlrabi, peeled and shredded on the large holes of a box grater
  • 1 pound of potatoes, shredded on the large holes of a box grater
  • 1 small yellow onion, finely chopped
  • 2 eggs, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon five spice powder
  • 2-3 tablespoons vegetable oil

Directions:

  • For the sesame mayo: mix all ingredients together in a small mixing bowl and set aside.
  • For the hash browns: place shredded kohlrabi and potatoes in a large, clean kitchen towel and squeeze out as much liquid as possible. Place in a large mixing bowl and add onion, egg, salt, pepper and five spice powder. Mix thoroughly and set aside.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Using a #30 scoop (about 2.5 tablespoons), scoop 4 cakes into the pan and flatten into 1/2″ pieces. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper towel lined plate to drain and repeat with the remaining oil and hash brown mixture. Serve immediately.

Weekly Farm Notes :: Oct 14th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 14th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Awesome Asian Lettuce Mix {CSA/M}: check out this Turmeric Tahini Dressing – I think it would be great on these greens!
  • Daikon Radishes and Greens {CSA/M}: did you know that a 7″ long daikon radish has more Vitamin C than a small orange?! There are 74mg of Vitamin C in a daikon compared to 51mg in an orange.
  • Pak Choi {CSA/M}: have you tried our Raw Spicy Pak Choi Salad yet? Let us know what you think!
  • Napa Chinese Cabbage {CSA/M}: here is a link with lots of ideas of how to use your cabbage! I am definitely planning to make the quick kimchi (with the addition of daikon radishes) that is mentioned in this post.
  • Spicy Mustard Greens {CSA/M}: I love adding mustard greens to curried dishes (think chickpeas) or red lentils. The flavor really stands up well to intensely spiced dishes.
  • Kohlrabi {CSA}: I made these kohlrabi fries last season and loved them! It’s a fun, new way to enjoy kohlrabi.
  • Mild Mustard Greens {M}: these greens are mild enough to eat raw. Why not add some to your next salad?
  • Kale {CSA/M}: pick up some potatoes and eggs and make this easy, weeknight soup!
  • Tender Collards {M}: our Collard Green & Pecan Pesto recipe is one of my favorite pesto recipes. It can be frozen and is a great way to preserve your greens.
  • Arugula {M}: these greens are one of the best vegetable sources of Vitamin K, providing a boost for bone and brain health.
  • Salad Turnips {M}: these turnips are great raw but if you need a change of pace, try our Roasted Radish & Turnips with Barley Salad.
  • Red Leaf Lettuce {M}: check out our Essential Elements of a Satisfying Salad post and create a salad without a recipe.
  • Eggs {M}: my new go-to weeknight recipe is brown rice, a fried egg and vegetables (any of our veggies would be a great!) topped with a little soy sauce. Pick up some of our organic eggs and have a meal ready in minutes!

Weekly Farm Notes :: Oct 7th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 6th Produce

The amount of crops available at market is still TBD this week due to rain. Those listed below are included in the CSA:

  • Hakurei and Scarlet Salad Turnips: I fermented thinly sliced radishes and salad turnips last week and they were nice and funky after 5 days. There are lots of variations out there but this is the one I used.
  • Daikon Radishes and Greens: looking for a way to use your radish greens? Here is a new recipe for Black Beans and Radish Greens Dip – it couldn’t be easier.
  • Pak Choi: check out our new recipe for Triple Sesame Noodles with Pak Choi!
  • Butter and Red Leaf Lettuce: if you haven’t done so yet, check out our Essential Elements to a Satisfying Salad post. Salad should never be boring.
  • Potatoes: when I saw both potatoes and garlic on the list this week, my mind immediately went to potato and garlic soup. There are so many variations, but why not try something like this and then incorporate your greens into it?
  • Garlic: I know there are so many ways to use garlic, but if you are looking for something new, try fermenting your garlic cloves. I roughly followed these instructions last spring and I am still using the garlic. It is SO good and the resulting brine is like pickle brine but with an intense garlic kick. Not sure how I will use the brine but it definitely won’t go down the drain.
  • Apples from Wheelers Organic Orchard: have you ever compared the flavor of local, organic apples to those you get at the supermarket? I bought some organic apples, grown in Washington, last week from a local organic grocer and they were so bland compared to what is available from Wheelers. Take advantage of the season and enjoy apples at their peak of freshness!

Triple Sesame Noodles with Pak Choi

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Hey hey!

At a loss for how to use your pak choi? Give this easy, delicious recipe a try. I made it super simple by just using pak choi but you could beef it up with other veggies or protein (steamed carrots and cubed tofu come to mind). We hope you like it!

Triple Sesame Noodles with Pak Choi
makes 6-8 servings

Ingredients:

  • 1 pound spaghetti
  • 2 tablespoons toasted sesame seed oil
  • 1 large head of pak choi
  • 1 tablespoon vegetable oil
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1 medium garlic clove, minced
  • Toasted sesame seeds for garnish

Directions:

  • Cook spaghetti according to package instructions. Drain, rinse with cold water, and drain again. Transfer to a large container, toss with sesame seed oil and set aside.
  • Slice off the root end of the pak choi and separate the leaves from the stalks. Slice both the leaves and the stalks about 1/2″ thick and clean thoroughly. Heat the vegetable oil over medium-high in a 12″ non-stick skillet until just smoking. Add the stalks and cook until the first side has started to brown, about 1-2 minutes. Stir and allow the other side to cook through and start to brown, another minute or two. Add the leaves and cook until wilted, about 30 seconds. Transfer to a colander if there appears to be some liquid in the pan. Then transfer to the bowl with the spaghetti.
  • Whisk the tahini, soy sauce, water, honey and garlic in a small mixing bowl until completely combined. Taste and adjust seasoning as needed. Pour over the noodles and pak choi and toss to combine. Transfer to individual serving bowls and top with the toasted sesame seeds.