Weekly Farm Notes :: Nov 18th, 2015

Hello!

There are two important events coming up of note: first, Thanksgiving of course, but also the “Fall into Greens” CSA session is coming to an end in just a few short weeks. Start thinking about preserving part or all of your weekly share to hold you over before the “Deep Winter” session starts in January. We are providing information below to help you prepare for both!

For those who use Facebook and Instagram, we are asking that you use #tanthillfarm whenever you post something about the farm or your weekly CSA share. There are lots of us in the community but I am guessing we aren’t all connected on social media. This will give us an easy way to connect and see what others are doing each week with their produce. We will also tag any pictures of the farm so you can see what it takes to get your produce from the field to your table.

A few “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.

See you at market!

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November 18th Produce

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

  • Kale Mix {M/CSA}: this mix includes Toscano, Siberian & Red Ruffled varieties. For a fresh recipe, this seasonal Balsamic Butternut Kale Panzanella salad looks like a great way to incorporate fresh greens in a festive way! If you want to preserve your bounty, freezing is my favorite way to store kale for future use. It is fast and great at retaining the nutrient value. Check out this guide to make little kale bundles that can be used in various ways down the road.
  • Tender Collards {M/CSA}: I have never included Mac n’ Cheese in my Thanksgiving celebration but I know a lot of people who do. Why not toss in some of your collards into the dish this year, similar to this recipe? You can always prepare and freeze your greens this week to make the process easier.
  • Rainbow Swiss Chard {M/CSA}: don’t forget about your dehydrator when trying to find ways to preserve greens. While I don’t like the way raw greens turn out when dehydrated, I really enjoy those that are tossed with oil and spices. Check out our Dehydrated Greens post that includes a recipe for Swiss chard.
  • Mild Red Dragon Tongue & Green Amara Mustard Greens {CSA}: I always fall back on making sauces to preserve fresh ingredients. I especially loves sauces like this one because it can be transformed down the road. You could add cheese and toasted nuts and toss it with pasta or use it as a spread on a sandwich.
  • Cabbage {CSA}: I always think of sauerkraut when trying to find ways to preserve cabbage, but sometimes you need to spice things up. Our Curtido (Salvadorian Sauerkraut) recipe includes carrots, jalapenos and dried spices for a nice twist on an old classic.
  • Spigarello Broccoli Rabe Leaves {CSA}: everything gets turned into a pesto these days, for good reason. They are relatively easy to make, taste great and freeze well. Prepare the sauce for this Broccoli Rabe Walnut Pesto now and freeze to enjoy later!
  • Lettuce {CSA}: I love tahini based salad dressing for the flavor and richness it provides. Just so happens, the market published this Lemon-Tahini Dressing this week. Let’s all give it a try.
  • Tatsoi {CSA}: this green is similar to spinach but with more character. That’s why it works great in this Pasta with Tatsoi and Gingered Butter Sauce recipe.
  • Spicy Large Leaf Arugula {M}: I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Spicy Asian Mustard Greens {M}: really, anything with a fried egg and avocado is going to be great, but this egg sandwich looks pretty legit.

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Thanksgiving Prep

Here are the items that will possibly be in your CSA share next week. We hope this helps you plan your dinner!

  • Sunchokes / Jerusalem Artichokes: here is a list of possible sunchoke recipes. I think the sunchoke and potato gratin would be a great Thanksgiving side dish!
  • Carrots: I can imagine really enjoying this Roasted Carrot Turmeric Soup the day or two after Thanksgiving when a light meal is in order.
  • Awesome Asian Mix: I noticed that Alexzanna Farms has Japanese persimmons this week. I think it is worth asking if they will be available next week too. Substitute the chicories with our Asian mix and I think this salad would be lovely for Thanksgiving!
  • Garlic: if you need to have a dairy-free “creamy” option for Thanksgiving, I thought this Roasted Garlic Ricotta looked like a great option (anything is good when mixed with roasted garlic).
  • Spicy Arugula (same as suggested above): I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Pak Choi: this Glazed Shiitakes with Bok Choy recipe is a similar take to many other pak choi recipes out there but I love the focus on mushrooms. It almost reminds me of a fresher version of green bean casserole!
  • Lettuce: I love shaved fennel in salad and it just so happens that Crabtree Farm has some this week! Ask to see if it will be around next week and add it to your Thanksgiving meal.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I cannot wait to experience a Scenic City Supper Club dinner myself someday!

 

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