Weekly Farm Notes :: March 9th, 2016


We are in between CSA sessions currently with the “Walking to Spring” session starting March 16th or 23rd. It is currently full but we may open more shares so please check back with us if interested!

See you tomorrow at market!


March 9th Produce

Here are the items you can expect at Market:

  • Toscano & Red Russian Kale: I am always trying to get my 2-year-old son to eat more vegetables. He is a good eater but plain sauteed greens are a bit much to ask. Smoothies are a great option but so is anything in bread form. Last week I made Vegetable Packed Pancakes and they were a big hit! They aren’t sweet so you can eat them as is, with a yogurt sauce or on the side of any number of main dishes.
  • Swiss Chard: if you are in a chard rut, check out this list of tasty recipes (Swiss chard taco wraps?! Yah, that’s happening). Remember, don’t throw away the stems!
  • Tender Collards: I love preserving seasonal produce but collards always seemed like a tough option. You could add them to soup or sauce but I wanted something a bit different. If this sounds familiar, you may like our Collard Green Relish recipe. It’s a great balance of sweet, tangy and spicy. It’s delicious with crackers a cheese!
  • Radishes: there is a great new recipe on the Main Street Farmers Market blog for Grains and Greens Salad. These are the type of recipes I love – a good base but with plenty of room for experimenting.
  • Peppery Arugula & Spicy Wasabi Arugula Flowers: with Spring right around the corner, it feels fitting to add edible flowers to our meals. If you aren’t sure how to use them, check out this link for more information.
  • Peppermint: basil isn’t the only herb that works well in pesto – mint is a great option, too! Check out the Mint & Pistachio Pesto recipe below.
  • Chickweed: there are lots of chickweed pesto and salad recipes out there but if you want something a bit different, try this Chickweed Pakoras recipe. It’s on my list for the week!
  • Dead Nettle & Henbit: if you look down as you walk around, I bet you will see a ton of Dead Nettle and Henbit growing (check out this link to identify both). I wouldn’t suggest picking any if you don’t know if it has been sprayed or not. You can feel rest assured ours is chemical free so pick some up and try this Dead Nettle and Henbit Pistou!


Recipe :: Mint & Pistachio Pesto

  • Ingredients
    • 3 medium garlic cloves, skin left on
    • 1 cup (1 ounce) packed mint leaves
    • 2-1/2 ounces feta cheese, crumbled
    • 1/2 cup (2 ounces) pistachios
    • Juice of one medium lime (2 tablespoons / 1 ounce)
    • 1/3 cup neutral oil (I used grapeseed oil)
    • 2 tablespoons of water (if needed)
    • Salt and freshly ground black pepper
  • Directions
    • Heat a small traditional skillet over medium heat.  Add the garlic cloves and cook, turning occasionally, until they are softened and the skins are charred, about 8-10 minutes.  Remove from heat and when cool enough to handle, remove the skins.  Mince and add to a food processor.
    • Add the remaining ingredients except the water and process until mostly broken down but still slightly chunky, about 10-15 one-second pulses, scraping down the sides of the bowl when needed.  Thin with a little water or additional oil if needed.  Taste and season with salt and pepper if needed.


Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love learning about new dishes, so was excited to read all about an Indian soup called rasam.

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