Super Greens & Sunflower Seed Pesto

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Hello!

You may find you are short on time to cook this weekend if you are enjoying the beautiful weather. No worries – you can throw together this pesto in no time with items you most likely have in your pantry. Don’t limit yourself to just tossing it with pasta, although that is a perfectly wonderful way to enjoy it. You could also use it on sandwiches, a base for pizza, tossed with broccoli or cauliflower just to name a few.

While you can use all sorts of greens, seeds/nuts and cheese in pesto, I especially like this mix for a few reasons. I used the arugula, spicy asian greens, Spigarello broccoli rabe leaves and basil mix from last week’s CSA share which really provides a great flavor base (you could also use kale or another hearty green). It is paired with sunflower seeds, which are economical and the flavor stands up well to the spicy and bitter greens. I then used a mix of Sequatchie Cove Creamery aged Coppinger and Parmesan, but you can also use just Parmesan or other aged cheese of choice.

Get out and enjoy the sunshine…and then make this when you come in to eat! Enjoy!

Super Greens & Sunflower Seed Pesto
makes about 1-1/2 cups

Recipe notes: I always find pesto needs salt and although not traditional, a little lemon juice, too. Be sure to taste after adding the cheese as you may find you don’t need it.

Ingredients:

  • 1/2 cup sunflower seeds
  • 3 medium garlic cloves
  • 5-1/4 ounces (about 3-1/2 packed cups) of hearty greens, tough stems removed and leaves roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup Parmesan or other aged cheese of choice (grated on the large holes of a box grater)
  • 1/4 teaspoon sea salt, if desired
  • 2 teaspoons freshly squeezed lemon juice, if desired

Directions:

  • Place sunflower seeds in a single layer in a 12″ traditional skillet and place over medium heat. Stir occasionally until most of the seeds are toasted, about 5 minutes. Transfer to a large capacity food processor.
  • Place the garlic cloves (with skins still on) in the same skillet and place over medium heat. Flip occasionally until the skins are starting to blacken and the garlic gives slightly when squeezed, about 5-8 minutes. Remove from heat and when cool enough to handle, remove skins and add to the food processor.
  • Add the greens to the food processor and process until mostly broken down, about 15-30 seconds. With the motor running, add the olive oil in a steady stream until fully incorporated, scraping down the sides of the processor as needed. Transfer to a bowl and mix in the cheese. Taste, and add salt and lemon juice if needed. Serve immediately or store in an air-tight container in the refrigerator for 5-7 days.

Weekly Farm Notes :: Feb 24th, 2016

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Hello,

This is the last week of the “Deep Winter” CSA! We hope you all have found the session nourishing. The “Walking to Spring” CSA session is full but we might open more shares later in the season – check back with us if you are interested!

The greens mix includes basil this week, which may seem odd given the season. It comes to us from a special place – Ray McWhorter, a teacher from the aquaponics “SPLASH” lab at Gilbert Elementary! It sounds like an impressive learning technique!

See you tomorrow at market!

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February 24th Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Rainbow Swiss Chard {CSA/M}: this rainy weather has me craving soup, like this Barley & Lentil Soup with Swiss Chard, or an Asian noodle soup like the Market Udon Bowl (to which you can add any of our greens to) or maybe Egg Drop Soup, again with greens added.
  • Red Russian {CSA/M}, Curly {CSA}, Toscano {M} & Red Ruffled {M) Kale: this Purple Kale, Cabbage and Fennel Ferment mixture sounds like a great way to preserve kale for the weeks and months to come!
  • Arugula, Spicy Asian Greens, Spigarello Broccoli Rabe Leaves and Basil Mix {CSA}: this mix of spicy and herby greens will make a great base for pesto! There are a million ways to make it, and while I don’t really think you need a recipe, you should at least read through this blog post on How to Make the Best Pesto. It all comes down to personal taste but the author does some interesting experiments that you might find valuable.
  • Tender Collards {CSA/M}: I am always looking for ways to get my toddler to happily eat greens. Sure, I can put them in smoothies or chop them finely to add to other dishes (which happens all.the.time), but something crunchy is always a hit. That is where Collard Green Chips come in. They couldn’t be easier and can be flavored in so many ways. Make them in the dehydrator or the oven and get your crunch on.
  • Lavender Leaves {CSA}: did you know that you can use lavender leaves in addition to the flowers? Check out our latest post with LOTS of great ways to use your leaves!
  • Mild Red Mustard {M}: there are references to soup above but thought I would include one more – see the recipe below for an easy Potato and Mustard Green Soup!
  • Chickweed {M}: this nutritious herb can be used in salads or as a substitute for spinach. You can also make a tea from the fresh leaves – add 2 tablespoons of chickweed to 1 cup of boiling water and allow to steep for 10 minutes. Add lemon and/or honey to taste!

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Recipe :: Easy Potato and Mustard Greens Soup

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone. Serves 4-6.

Ingredients:

  • 2 tablespoons olive oil or butter
  • 2 onions, finely diced
  • 2 pounds potatoes, peeled
  • Salt and freshly ground pepper
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1 bunch mustard greens, de-stemmed, cooked and chopped
  • 2-3 pinches of red pepper flakes
  • Parmesan for serving

Directions:

  • Heat oil in a Dutch oven over medium heat until shimmering. Add onions and cook slowly. Meanwhile, quarter each potato lengthwise, then thinly slice. Irregular pieces are fine – the smaller ones will fall apart, giving body to the soup.
  • Add the potatoes, raise the heat, and saute, stirring frequently, until the onions begin to color and a glaze builds up on the bottom of the pan, about 10 minutes. Add 1-1/2 teaspoons salt, bay leaf and 1 cup water. Scrape the bottom of the pot to loosen the solids. Add 2 quarts water and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are soft, about 30 minutes. Remove the bay leaf, taste for salt, season with pepper and stir in the parsley, cooked mustard greens and red pepper flakes. For a soup with more body, pass 1 or 2 cups through a food mill.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She is taking a break from cooking to talk about starting the process of decluttering, specifically her kitchen.

Lavender Leaves :: Ideas and Recipes

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Hello!

You will be receiving lavender leaves from Begin Again Farms in your CSA share this week. You may be familiar with lavender flowers but the leaves have a ton of flavor too! I find the flavor of the leaves to be a bit more mild than the flowers but I am sure it depends on the variety.

Lavender works well with many different flavors – cream/ice cream, honey, lemon, orange, rosemary, sugar, vinegar and walnuts to name a few. It can be used fresh or dried in ways similar to rosemary. If you cook with rosemary often, you already know that less is more and the same holds true for lavender. Add a little at a time!

I am focusing on culinary ideas for using lavender but the leaves can also be used for home and aromatherapy purposes. Experiment and have fun!

  • Vinegar
    • Steep in vinegar and use in vinaigrettes or as a cleaning product. Scroll about half way down this page for a handful of different recipes and lots of uses!
  • Simple Syrup
    • Simmer a couple stems in a simple syrup and add to lemonade, iced tea or cocktails. Recipe below!
  • Tea
    • Use fresh or dried leaves to make tea – substitute leaves for the flowers in this Lavender Mint Tea.
  • Mixed with Fresh Cheese
    • Great mixed with ricotta, goat cheese or feta. A broiled feta recipe is included below!
  • Scented Sugar
    • Add about 1 tablespoon of leaves to 1 cup of sugar and store in an air-tight container for 2 weeks. Remove leaves and add to anything where you want a sweet, floral scent.
  • Cookies
    • Add to cookies for a light floral flavor. A shortbread recipe is included below!
  • Cake
    • I think lavender leaves would be a delicious substitute for rosemary in this Rosemary Olive Oil Cake. Please, someone make this and give me a bite 🙂
  • Dried Herb Mixture
    • Include dried leaves in a homemade Herbs de Provence mixture. It’s great on just about anything grilled or roasted! Recipe below!

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Simple Syrup
makes about 1-1/2 cups

Recipe notes: while I haven’t tried it, I think this syrup would be great in lemonade, iced tea or in any number of cocktails. I used this in a fizzy drink – I added a couple of tablespoons of syrup along with about 8 ounces of sparkling water, a good squeeze of lemon juice and lots of ice.

Ingredients:

  • 1 cup water
  • 1 cup granulated sugar
  • 2-2″ pieces of fresh lavender stems
  • 1-2″ piece of fresh rosemary
  • 2-3″ pieces of lemon zest

Directions:

  • Put all ingredients in a small saucepan and place over medium-high heat. Bring to a simmer, stirring occasionally, until sugar has dissolved. Remove from heat, remove the rosemary with a slotted spoon and leave the lavender and lemon zest to steep for 30 minutes. Remove the lavender and lemon zest and transfer to an air-tight container. Will keep in the refrigerator for a few weeks.

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Broiled Feta with Lavender-Balsamic Drizzle
serves 4-6

Recipe notes: 1) the broiled feta part of the recipe is from Cook’s Illustrated; 2) you can also mix the vinegar with extra virgin olive oil and use as a salad dressing; 3) serve the feta with crackers or warmed pita bread.

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2-2″ pieces fresh lavender stems
  • 1 small shallot, peeled and thinly sliced
  • 8 ounces feta, sliced 1/2″ thick

Directions:

  • Place the vinegar, lavender and shallots in a small saucepan and heat over medium until simmering. Continue to cook until reduced by half and the vinegar is syrupy, about 5-10 minutes. Remove from heat and allow to cool. Transfer to an air-tight container and store in the refrigerator.
  • Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the lavender-balsamic reduction and serve immediately.

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Lavender-Lemon Shortbread Cookies
makes about 10-12 cookies

Ingredients:

  • 2 ounces (about 1/4 cup) granulated sugar
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1-1/2 teaspoons minced fresh lavender leaves
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 6 ounces (about 1 1/4 cups) all-purpose flour

Directions:

  • Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed.
  • At this point, the dough will look really crumbly but should hold together when squeezed. If the dough seems overly dry, add another tablespoon of butter. Transfer to a large piece of plastic wrap and form into a rough 1-1/2″ log. Cover with plastic and transfer to the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside. Remove dough from plastic wrap and carefully slice into 1/3″ rounds and evenly space on the baking sheet. Cook for 12-15 minutes or until very lightly browned. Transfer to a cooling rack and cool completely. Store in an air-tight container for up to 5 days.

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Skillet-Roasted Potatoes with Herbs de Provence
serves 4-6

Recipe notes: the cooking technique for the potatoes is from Cook’s Illustrated (and it’s my favorite way to cook red potatoes!); 2) there are a million ways to make Herbs de Provence – the recipe below is based off of what I had on hand. Many recipes include savory, marjoram and/or sage as well, so feel free to add those too if readily available.

Ingredients:

  • 1-1/2 pounds small red potatoes (about 1-1/2 inches in diameter), unpeeled, halved
  • 2 cups water
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, peeled
  • 1-1/2 teaspoons Herbs de Provence (recipe below)
  • 1 teaspoon sea salt
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper

Directions:

  • Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, Herbs de Provence, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
  • Remove lid and use slotted spoon to transfer garlic to cutting board. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in mustard and pepper.
  • Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic/mustard mixture and toss to thoroughly coat. Serve immediately.

Herbs de Provence

  • Ingredients:
    • 1 tablespoon dried thyme
    • 1-1/2 teaspoons dried and minced lavender leaves
    • 1-1/2 teaspoons dried rosemary
    • 1 teaspoon dried oregano
  • Directions:
    • Mix all ingredients together and store in an air-tight container.

Weekly Farm Notes :: February 17th, 2016

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Hello,

We just added a few more “Walking to Spring” CSA shares so please let us know if you would like to sign up! Please contact us here for details.

Also, we have a farm-worker/apprentice position available. See below for more details and let us know if you, or anyone you know of, is interested!

  • Location: 40 miles south of Chattanooga, TN
  • Responsibilities: vary; candidate must be agile and able to move quickly about the land
  • Start date: ASAP
  • Length: short term; 6 months but may become a longer term opportunity for the right person
  • Compensation: mostly from trade of lodging and meals with a stipend depending on experience
  • Please send a statement of interest, experience or inquires to food@tanthillfarm.com

See you tomorrow at market!

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February 17th Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Food Hook Swiss Chard {M/CSA}: if you can’t use your greens fresh, don’t forget how easy it is to freeze them! Check out the “Veggie Cubes” section of our Preserving the Harvest :: Freezing guide to learn more!
  • Red Russian & Siberian Kale {M/CSA}: this Mango Ginger Kale Green Smoothie just showed up in my inbox so it must be fate! I mean, how can this combination be bad?!
  • Spigarello Broccoli Rabe Leaves {CSA}: the name “broccoli” rabe in a bit confusing here as this variety is grown for the leaves and does not produce a floret like other types. You can use it in place of other greens or try it in our Savory Quick Bread with Broccoli Rabe and Sun-dried Tomatoes recipe!
  • Tender Collards {CSA}: you may be sick of hearing this…but don’t throw away your stems! Last week, I made a really tasty veggie stock using sliced stems. See the recipe below!
  • Asian Mix with Spinach, Mustard and More {CSA}: the Main Street Farmers Market just posted two salad dressings that I think would work really well with these greens – Lemon & Thyme and Ginger Miso. If you don’t want to eat them raw, they would also be great added to any number of soups – like this Tofu Mushroom Soup!
  • Spicy Asian Mustard Greens {M}: doesn’t this Savory Steel Cut Oatmeal recipe look so comforting? While we don’t have arugula this week, I think our spicy mustard greens would be a great substitute. The bold flavor would really help cut through the starchiness from the oats and the fatty/creaminess from the egg.

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Recipe :: Veggie Scrap Stock

You can vary this recipe is so many ways but here are a couple of tips: 1) Use fresh stems as opposed to those you have thrown in the freezer. I have tried freezing stems for use later and they turn soggy when thawed; 2) I would avoid using any stems that have a strong flavor when raw – possibly some mustard green stems. You might end up with an overly vegetal flavored stock.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2-1/2 cups sliced stems (from collards, kale or Swiss chard)
  • 1 cup onion trimmings
  • A couple parsley stems (I keep a big bag full in the freezer)
  • 1 bay leaf
  • A couple of garlic cloves, peeled and smashed
  • A teaspoon or two of peppercorns

Directions:

  • Heat vegetable stock in a large stock pot over medium heat until shimmering. Add the sliced stems and cook, stirring frequently, until browned, about 8-10 minutes. Add the remaining ingredients plus 6-8 cups of water (depending on the size of your pot) and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Remove from heat and strain. Store in the refrigerator and use within a few days or store in the freezer for up to 6 months.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you haven’t made a tahini sauce before, you will want to after reading this!

Wasabi Arugula Rice Salad with Miso-Ginger Dressing

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Hello!

If you didn’t pick up wasabi arugula last week, you are missing out! While it doesn’t have the sinus-clearing affects of wasabi paste, the intense horseradish-like flavor is unmistakable.

You can use this variety as you would regular arugula, in salads, sandwiches, pasta or pesto. I find these spicy greens work best in dishes that have a distinct sweet note. In the recipe below, the dressing provides both sweetness and fat that help to balance the arugula. I have seen multiple recipes, both in salad and sandwich form, that include blue cheese, pears and walnuts with arugula and the combination sounds delicious (again, the sweet / fatty combination).

Enjoy!

Wasabi Arugula Rice Salad with Miso-Ginger Dressing
makes 4-6 servings

Recipe notes: I left the salad portion rather vague as I think you can use just about any combination of items in different amounts. If you don’t have carrots, use whatever veggies you have on hand. Use white rice or another grain altogether in place of the brown rice. You could use tofu in place of the edamame. Experiment and make it your own.

Ingredients:

  • For the salad:
    • 1-1/2 cups raw or cooked finely diced carrots
    • 1 cup edamame, cooked according to package instructions
    • About 5 cups cooked brown rice (from 1-1/2 cups raw)
    • Wasabi arugula, torn into bite sized pieces
    • Optional: avocado, sliced scallions, toasted sesame seeds, nori flakes
  • For the dressing:
    • 3 tablespoons white miso
    • 1 tablespoon honey
    • 1-1/2 tablespoons soy sauce
    • 4-1/2 tablespoons vegetable oil
    • 1/3 teaspoon toasted sesame oil
    • 1-1/2 tablespoons grated fresh ginger

Directions:

  • Toss all salad ingredients together except for the arugula and set aside.
  • Vigorously whisk all dressing ingredients together in a medium mixing bowl until combined.
  • When ready to serve, mix your desired amount of arugula into the salad. Pass the dressing, allowing each person to add a spoonful or two of dressing to the salad.

Weekly Farm Notes :: February 10th, 2016

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Hello,

This week we are sharing some farm news. Check out the highlights below!

  • Big news – we are starting a mushroom growing operation! The first shiitake and oyster varieties hopefully available by the end of the spring CSA session.

  • Tomatoes and peppers are growing and we hope to have them available first to shareholders.

  • First spring plant order of 2000 plants coming in next week.

  • The first of two hightunnels is under construction with 2nd one completed by end of April.

See you tomorrow at market!

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February 10th Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Rainbow Swiss Chard {CSA}: kale isn’t the only green that can be turned into chips. Check out our Preserving the Harvest :: Dehydrated Greens post to learn more!
  • Red Kale Blend & Toscano Kale {CSA}: I think our Toscano kale makes the BEST kale salads. The trick is to massage them with a bit of dressing for a few minutes to soften slightly. You could even mix the kale with some of the other greens, like arugula, and toss it all with our new Hemp Seed “Ranch” Dressing! Check out our Essentials to a Satisfying Salad post if you want to turn it into a meal.
  • Dragon Tongue Mild Mustard Greens {CSA}: I love sauces. They are relatively quick to put together and can turn a few refrigerator ingredients into a meal. If you are wondering how to use your mustard greens this week, check out this tasty recipe for Mustard Green Harissa.
  • Kohlrabi {CSA}: there are many ways to prepare kohlrabi but my favorite has to be Home Fries. Cut them about 1/2″ thick and they have the perfect texture – soft but with a nice bite.
  • Homemade Rosemary Rolls {CSA}: Stephanie Everett from Everett Heritage Farm made these for us. She used local eggs, honey and flour from Sonrisa Farm! The recipe is below if you wish to make some for yourself!
  • Fresh Rosemary {CSA}: having infused olive oils in a fun way to add extra flavor to your favorite dishes. Homemade Rosemary Infused Olive Oil couldn’t be easier – simply steep about half the rosemary in warm oil for about 10 minutes and then pour over fresh rosemary in the jar of your choice. Drizzle this on pasta and toss with a little garlic, lemon and cheese – yum!
  • Tender Collards {M}: if you are looking for a way to preserve your collards, check out our Collard Greens Relish recipe! It is great served with crackers and cheese!
  • Wasabi Arugula with Spicy Flowers {M}: wondering about edible flowers? Here is a list of common flowers you may not have known you could eat (I had no idea you could eat clover flowers!). This is good to keep in mind as Spring is just around the corner 🙂
  • Bold and Peppery Arugula {M}: are you familiar with the Vietnamese soup called pho? It is based on an intensely flavored broth and served along with noodles and various garnishes. I love to make a vegan variation (similar to this one) and add my own veggies, including arugula. The bold flavor stands up really nicely to the broth. Give it a try and make your own version!
  • Spicy Asian Mustard Greens {M}: Mustard Greens Soup with Almonds and Poblanos may seem like a strange combination but it is delicious! We hope you enjoy it!
  • Chickweed, Henbit & Dead Nettle {M}: here is yet another sauce – it couldn’t be easier and can be used on so many things – Henbit & Dead Nettle Pistou.

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Recipe :: Rosemary Rolls

The recipe Stephanie used can be found here but she added dried rosemary. If you want to use fresh rosemary in place of the dried, you typically use about 3 times as much (so about 2-1/4 teaspoons). To store, keep in a dish towel on the counter for a few days or in a ziplock bag in the refrigerator for a week. They also freeze well and will keep for a few months in a ziplock bag.

Ingredients:

  • 2 Tb. active dry yeast (instant works, too)
  • ½ c. warm water
  • ½ c. butter, softened
  • ¼ c. honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4-1/2 – 5 cups whole wheat flour
  • 1-1/2 tsp. salt
  • 3/4 tsp. dried rosemary

Directions:

  • Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
  • Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  • Add 4-1/2 cups of flour, salt and rosemary, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  • Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  • Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  • Let rise, covered for 1 hour.
  • Preheat oven to 350 degrees.
  • Bake for 20-25 minutes until golden brown.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week she touches on the importance of eating out…something I could use more of in my life!

Hemp Seed “Ranch” Dressing

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Hey!

I have noted before that I am not much of a salad person as I rarely find them satisfying. So when I do make one, it has to be packed full of different textures and tastes and usually includes a rich dressing. You don’t have to turn to oil, mayonnaise or sour cream to get a rich dressing, however. The ground up hemp seeds in this recipe provide a wonderful, creamy base with which you can add any number of flavorings. If you aren’t familiar with hemp seeds, check out this link for more information (they are a powerhouse of nutrition!).

The “cobb” salad in the picture includes grated carrots, roasted chickpeas, hard-boiled eggs, sliced apples and pickled radishes on a bed of kale. You can of course use this as a dressing for salads but with a little less water, it also makes a great dip for fresh veggies or chips.

Enjoy!

Hemp Seed “Ranch” Dressing (adapted from here)
makes enough for about 4-6 servings

Recipe notes: 1) if you want to serve this as a dip, use 1/4 cup water, but if you want more of a pourable dressing for a salad, use 1/3 cup water; 2) dill, chives, celery leaves, cayenne, Worcestershire sauce, and Tabasco are all optional add-ins, that I am sure would be great, I just didn’t have them on hand or want to make it spicy so my 2-year-old would eat it.

Ingredients:

  • 1/2 cup shelled hemp seeds (also called hemp hearts)
  • 1/4 – 1/3 cup water (see recipe note)
  • 1 scallion, sliced
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon
  • Salt and pepper to taste
  • Other add-ins as desired (see recipe note)

Directions:

  • Add all ingredients to a blender or small food processor and puree until smooth. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days. Note: the dressing will thicken slightly after it has been chilled.

Weekly Farm Notes :: February 3rd, 2016

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Hello,

Not much to report here this week. Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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February 3rd Produce

Here are the items you can expect at Market {M} or in the CSA share {CSA}:

  • Tender Collards {M/CSA}: if you haven’t already, check out our new Collard Greens Relish recipe! I am planning to take the vegan cornmeal dough recipe below (which can be used for pizza!) and roll it thinly enough for crackers. I haven’t tried it yet but thought I would include the recipe if you want to play around and have something tasty to serve with the relish.
  • Ford Hood Swiss Chard {M/CSA}: this is a great substitute for spinach so here are some ideas of how to use it: Spinach Salad with Warm Brown Butter Dressing, Hot Spinach Dip, Spinach Quiche, and Spinach and Chickpeas. We also have lots of Swiss chard recipes on our Recipes page!
  • Red Russian & Toscano Kale {M/CSA}: I was looking for new smoothie ideas and came across one called Tastes Like Ice Cream Kale Smoothie. I guess the title worked because I clicked on the link and am including it here – it does sound good!
  • Spicy Asian Mustard Greens {M}: have you tried our Mustard Greens Soup with Poblanos and Almonds? It is straight forward in approach but complex in flavor. Give it a try and you won’t be sorry!
  • Salad or Saute Mix {CSA}: this mix includes young kale, Spigarello broccoli rabe leaves, mild and spicy mustard, spicy arugula, spinach, salad burnet and leaf celery! When you have an intense mix of greens, you need an equally flavorful salad dressing to match. Here are a few to consider: Avocado Lemon Dressing, Carrot Ginger Dressing, Lemon Tahini Dressing, or Vegan Caesar Dressing. Now you have no excuses to have a boring salad!
  • Pesto Base {CSA}: as we all know by now, pesto is an Italian sauce typically consisting of garlic, basil, pine nuts, Parmesan and olive oil. This week, you will receive a pesto “base” which means we have blended the garlic, our own greens (standing in for the basil) and olive oil and you can add whatever cheese and nuts your heart desires! There are so many combinations of nuts and cheese, you can really use just about anything, but here are some recipes to consider:

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Recipe :: Cornmeal Dough

This recipe is from The Homemade Vegan Pantry and was intended for pizza dough. I am planning to experiment and make it into crackers but I haven’t tested it yet, making it great for those adventurous souls out there 🙂

Ingredients:

  • 2 cups cornmeal
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons sea salt
  • 1/3 cup olive oil
  • 1 cup water

Directions:

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder and sea salt. Drizzle in the olive oil and whisk together until the dry ingredients are moist and resemble sand. Whisk in the water and form into a cohesive dough. Divide into two even sections, form each section into a disk and wrap with plastic wrap. Let chill in the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 400 degrees.
  • Dust a large piece of parchment paper with a little flour (you will be transferring this piece of parchment to a rimmed baking sheet so size accordingly). Remove one piece of dough from the refrigerator and roll out thinly into an even cracker-like thickness. You can either leave it in one large piece and break it up after it has baked or cut it into the desired shape beforehand. Either way transfer the dough to the baking sheet and bake until slightly brown and crispy, about 10 minutes, making sure to check them a few times before for doneness. Allow to cool completely on the baking sheet. They can be stored in an air-tight container for up to a week.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Are you as jealous as I am that you didn’t get to attend the latest installment of the Scenic City Supper Club?!

Collard Greens Relish

1 Comment

Hello,

If you have run out of time and/or ideas for your collard greens, give this recipe a try. It couldn’t be easier – just chop a few things and throw all ingredients into a saucepan. It takes a while to cook the greens but most of that time is hands-0ff. Plus, sugar and vinegar are great preserving mediums so you can keep this on hand for a while, making it perfect for last minute guests or to bring to a party.

I have only tried this straight so far but I can imagine it would go well with many different dishes. Slathered on cornbread, with crackers and cheese, tossed with rice and beans – anything that needs a sweet and tangy punch of flavor.

Enjoy!

Collard Greens Relish (adapted from here)
makes about 1 cup 

Ingredients:

  • 1/2 pound collard greens, stems removed and thinly sliced, leaves chopped into 3/4″ pieces
  • 6 medium scallions, white and light green parts only, thinly sliced
  • 1 jalapeno, seeded (or half of seeds removed for spicier relish) and minced OR 1/2 teaspoon red pepper flakes
  • 1/2 cup sorghum syrup
  • 1/2 cup apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon espresso powder
  • 1/8 teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground clove
  • Freshly ground black pepper to taste
  • 3 cups water

Directions:

  • Add all ingredients to a medium saucepan, cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until collards are tender, about 40 minutes. Remove lid and continue to cook, stirring occasionally, until a small amount of syrupy liquid remains, about 20 minutes longer. Remove from heat and allow to cool slightly. Transfer to an air tight container and store in the refrigerator for 2-4 weeks.