Weekly Farm Notes :: April 27th, 2016

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Hello,

This is the 5th week of the Spring CSA session and we hope you are enjoying the bounty of the season. We are always open to your questions, comments and feedback regarding each CSA session so don’t hesitate to contact us.

See you tomorrow at market!

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April 27th Produce

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

  • White Japanese Salad Turnips {M/CSA}: Sauerruben is a German fermented turnip recipe – think of sauerkraut but with turnips instead of cabbage. I made a version with traditional turnips but salad turnips would be just as good (add a bay leaf for a little extra flavor!).
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: it’s easy to use your greens when they are pre-cooked and ready to go in the refrigerator. I will saute some greens at the beginning of the week and then toss them into various dishes. You can easily add these to a stir-fry at the end and top it with My New Favorite Stir-fry Sauce.
  • Toscano Kale {M/CSA}: I love coconut rice but I haven’t tried a quinoa version before. This Coconut Quinoa and Kale with Tropical Pesto recipe sounds like a great one to try.
  • Purple Kohlrabi {M/CSA}: if you aren’t sure how to use your kohlrabi greens, try dehydrating them for our Kohlrabi Greens Furikake recipe. It is super simple and the seasoning can be used any number of ways. I enjoyed it simply tossed with rice when I was short on fresh vegetables.
  • Tender Collards {M/CSA}: check out our Collard Greens Relish if you are looking for ways to preserve your greens!
  • Lettuce Mix with Red Kitten Spinach {M/CSA}: I usually think of kale when making a smoothie but lettuce can be a great addition too! Here is a Berry Lettuce Smoothie recipe is get you started.
  • Edible Asian Flowers {M/CSA}: use these beauties in dishes where they will be noticed – in a green or grain salad, as a garnish for smoothies or mixed into a compound butter.
  • Baby Red Romaine Lettuce {M/CSA}: romaine lettuce is classic in a Caesar salad as it doesn’t get soggy when tossed with the rich dressing. If you are looking for ways to enjoy this delicious salad without the guilt, try this 5-Minute Vegan Caesar Dressing.
  • Pak Choi {M}: oranges have been touted as the only way to get Vitamin C, however plenty of leafy greens contain close to or more than oranges. Pak Choi is high on that list – just another reason to love this ingredient!
  • Bold & Peppery Arugula {M}: tacos are a theme this week and this recipe serves double duty because it features radishes, too. Give these Vegetarian Arugula & Black Bean with Pickled Radish Tacos a try.
  • Beautiful Red Radish {M}: I always plan to ferment my radishes but end up using them in other ways. This week I am going to try this recipe.
  • Mint {M}: I love steeping mint in hot water, along with grated ginger and turmeric, for a wonderful tea. Add a little honey and lemon juice at the end to take it up a notch.
  • Garlic Chives {M}: Alice’s latest article on Breakfast Tacos is timely as I have corn tortillas in my freezer waiting to be used. I am not sure what the filling will be yet, but mixing minced garlic chives into an egg before cooking it sounds like a good start.
  • Lemon Balm {M}: I love mixing this herb with strawberries. You can make a simple syrup – 1 part water to 1 part sugar – and let the lemon balm steep in the syrup for about 10 minutes. Then pour a little syrup over fresh strawberries for a quick dessert.

My New Favorite Stir-Fry Sauce

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Hi!

Stir-fries are perfect for weeknight cooking. During the time it takes to cook rice, you can chop and quickly saute your vegetables and protein and make a sauce. In the past, I have fallen into the trap of thinking I can just mix together soy sauce with a few other ingredients and it will turn out well. It usually doesn’t. I end up with a thin and overly salty sauce. So I set out to create a go-to sauce that can work with anything.

I wanted to use store-bought hoisin sauce as a base as it thick and flavorful but then I looked at the ingredient list on the back of the bottle. Most contain artificial colors and flavors. Instead, I decided to use some of the ingredients and flavors of hoisin but make it completely from scratch.

You can use just about anything in a stir-fry but here is my general guidance: choose one protein – meat, shrimp, tofu, tempeh, mushrooms; choose one hardy vegetable that will retain some crunch – carrot, radish, broccoli, cauliflower, kohlrabi, asparagus; choose one or more tender vegetables – greens, pak choi, scallions, peas, summer squash, eggplant, bell peppers, onions.

I hope you enjoy it as much as I do!

Stir-Fry Sauce
makes about 1 cup / enough for roughly 4 servings

Recipe note: this sauce freezes well so make a double batch!

Ingredients:

  • 1/4 cup white miso
  • 1/4 cup maple syrup
  • 1/4 cup chicken / vegetable broth or water
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons finely grated ginger
  • 2 teaspoons minced garlic
  • 1 teaspoon cornstarch
  • 1/4 teaspoon Chinese 5-spice powder

Directions:

  • Add all ingredients to a bowl and whisk until thoroughly combined.
  • Add the sauce to the remaining 1 minute of cooking the final batch of your stir-fry. This will allow the cornstarch to thicken the mixture slightly. You can keep any cooked but unused sauce in the refrigerator for 5-7 days.

Weekly Farm Notes :: April 20th, 2016

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Hello,

If you haven’t already, connect with us on Facebook and Instagram. We would love to see how you use your vegetables and herbs each week! Tag your photos with #tanthillfarm to share with others in our community!

See you tomorrow at market!

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April 20th Produce

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

  • Tender Collards {M/CSA}: do you ever eat collards raw? I haven’t tried it myself but if massaging kale can lead to a great salad, why not collards too? Here is a raw salad idea with apple cider vinegar and sun-dried tomatoes.
  • Rainbow Swiss Chard {M/CSA}: if you are looking for a healthy breakfast alternative you can eat on the go, try our Swiss Chard & Orange Oat Muffins!
  • Toscano & Siberian Kale {M/CSA}: unless it’s in a smoothie, I typically don’t think of kale for breakfast. However, combining it with eggs (and basically anything else you want) in a breakfast wrap sounds like a great way to start the morning.
  • Awesome Asian & Lettuce Salad Mix {M/CSA}: if you are looking for salad dressing inspiration, here is a collection of 52 Healthy and Homemade Dressings.
  • Pak Choi {M/CSA}: cabbage isn’t the only thing that can be turned into kimchi – pak choi is also great! And if you don’t have the time or energy for a lacto-fermentation, my Quick Kimchi recipe gives you lots of flavor without the wait.
  • Spring Radishes {M/CSA}: these Taco Pickles make use of cilantro too so be sure to pick some up and make a batch!
  • Wild & Spicy Asian Mustard {M/CSA}: if you are interested in learning more about wild mustard, check out this video. They grow just about anywhere so maybe you can find some around your home!
  • Spinach {M}: Mujaddara with Spiced Yogurt is nothing more than lentils, rice and onions, and is great with spinach or any other green you have on hand.
  • Bold & Peppery Arugula {M}: I love mixing spicy greens with starchy grains and a bold dressing. Our Arugula Rice Salad with Miso-Ginger Dressing is a fresh way use arugula but you could also add cooked greens as well.
  • Delicious Collard Raab {M}: this can be cooked just like broccoli raab. I loved it simply chopped and sauted over medium until the stalks were crisp tender and the leaves were crispy. You could toss this with rice and a fried egg for a quick and delicious meal!
  • Mint & Peppermint {M}: I love anything in fritter form. They are easy and great for kids and adults alike. Check out these Pea-Millet-Mint Fritters for a spring-like version!
  • Cilantro {M}: since I have cojita, the cheese called for in this pesto, this Cilantro Pesto is on my list for this week!
  • Lemon Balm {M}: considered a calming herb, lemon balm has been shown to reduce anxiety and promote sleep when combined with other calming herbs. Add some to your chamomile tea tonight!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She reminds us 1) to be conscience of those with food limitations when cooking for a large group and 2) to help those in need during an upcoming food drive.

Weekly Farm Notes :: April 13th, 2016

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Hello,

If you haven’t already, connect with us on Facebook and Instagram. We would love to see how you use your vegetables and herbs each week! Tag your photos with #tanthillfarm to share with others in our community!

See you tomorrow at market!

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April 13th Produce

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

  • Red Russian & Siberian Kale {M/CSA}: Pasta is a staple in my household but I get tired of the same old pasta sauce. Our Weeknight Pasta with Walnut Sauce and Kale will make you excited for pasta again.
  • Ford Hook Swiss Chard {M/CSA}: “Perhaps one of the most important benefits of Swiss chard is its ability to regulate the blood sugar levels in our body. Syringic acid is one of the unique flavonoids found in Swiss chard, and it has a very unusual ability. It inhibits the activity of a specific enzyme named alpha-glucosidase. This means that less carbs are broken down to simple sugars, which allows the blood sugar levels in the body to remain stable, and prevent the plunges and peaks that are so dangerous for diabetic patients, or for those people who are at a high risk of developing diabetes.” Source found here.
  • Beautiful Spring Radishes {M/CSA}: if you are looking for a way to preserve your radishes, it couldn’t be easier (or tastier) than Spicy Quick Pickled Radishes. If you are feeling a bit more adventurous, try our Miso Cured Radishes!
  • Red Butter Lettuce {M/CSA}: these tender greens don’t need much in the way of dressing. In fact, a pungent dressing will mask its delicate flavor. I would recommend just a little oil, lemon juice, salt / pepper and fresh herbs.
  • Shiro Pak Choi {M/CSA}: Make this easy Raw Spicy Pak Choi Salad and serve it with rice and a fried egg for a quick, weeknight meal.
  • White Japanese Salad Turnips {CSA}: I love eating salad turnips raw or adding them to salads. You can also roast them, however, and use them in this lovely Roasted Radish and Salad Turnips with Barley Salad!
  • Garlic Chives {CSA}: these are similar to regular chives but with a few notable differences: 1) they have flat leaves compared to the round tubes of regular chives; 2) the flavor is more garlicky and less oniony; 3) they have white, star-shaped florets compared with the purple globe-like flowers of regular chives.
  • Mint & Peppermint {M}: I am trying to find healthy dessert alternatives and think this Thin Mint Smoothie sounds wonderful 🙂
  • Cilantro {M}: cilantro is typically a garnish but have you ever considered basing a salad on it? I hadn’t until I saw this recipe for Cilantro Salad. It is the perfect time of year to make this as it calls for asparagus too. Throw in some thinly sliced radishes or salad turnips along with garlic chives!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? A bean, a green and a grain – does dinner get any easier or delicious!?

Weeknight Pasta with Walnut Sauce and Kale

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Hello!

In a past life as a personal chef, I would make this recipe for a client almost every week. He couldn’t consume anything acidic (onions, garlic, vinegar, etc) so I was always searching for ways to get a lot of flavor into a dish without falling back on those ingredients. You can add onions, garlic and/or vinegar but I think this dish is good without them too. And it’s one of those recipes that you can vary in SO many ways:

  • Pasta: I used fusilli but but you can use just about anything (if you make the sauce chunky, I think a short pasta would work best; if you puree the sauce, long, thin pasta would also work).
  • Nuts: I like the combination of walnuts and pine nuts but you can use just walnuts or try a different combination of your choice.
  • Herbs: I always used parsley in the past but I think basil or chives would be great too
  • Cheese: I like the way Pecorino stands up to the flavor of the walnuts but I think Parmesan or even goat cheese would be great.
  • Greens: don’t limit yourself to just kale – arugula, collards or chard would also be great. For tender greens, you can fold them right into the hot pasta without cooking them first.
  • Optional items: saute a little garlic with the kale and then deglaze the pan with a little white wine; finish with a little lemon juice or white wine vinegar; add caramelized onions.

Pasta with Walnut Sauce and Kale
makes 4-6 servings

Ingredients:

  • 1 pound pasta of choice (I used fusilli)
  • 1 tablespoon olive oil
  • 8 ounces kale, destemmed and finely chopped
  • 1 cup walnuts
  • 1/4 cup pine nuts
  • 1/4 cup chopped parsley
  • 3 tablespoons melted butter
  • 4 tablespoons extra-virgin olive oil
  • 1/2 cup shredded Pecorino
  • Salt and freshly ground pepper

Directions:

  • Cook pasta according to packing instructions and drain. Set aside.
  • While the pasta is cooking, heat 1 tablespoon olive oil in a 12″ traditional skillet over medium heat until shimmering. Add the kale and saute, stirring frequently, until tender, about 4-5 minutes. Remove from heat and add to a large mixing bowl.
  • Clean out the skillet used for the kale and dry. Return to the stovetop and toast walnuts over medium-low heat, stirring frequently, until fragrant and lightly browned, about 3-5 minutes. Transfer to a large cutting board. Toast the pine nuts, stirring frequently, until fragrant and lightly browned, about 2-3 minutes. Transfer to the cutting board. At this point, you can either chop the nuts finely by hand or transfer 3/4 to a food processor and process until finely ground; roughly chop the remaining nuts for added texture. Transfer nuts to the bowl with the kale.
  • Add the parsley, butter, olive oil and cheese to the bowl with the kale and nuts and stir to combine. Taste and adjust seasoning as needed. Mix with pasta and serve.

 

Weekly Farm Notes :: April 6th, 2016

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Hello,

This is the third week of the “Walking to Spring” CSA session and we hope you are enjoying it!

We will have a variety of potted tomatoes and herbs available for sale. Please let us know if you would like to reserve any of the items below!

  • Tomatoes: Cherokee Purple, German Johnson, Brandywine, Sun-gold, Valencia, Matts Wild Cherry and Roma Paste
  • Herbs: English Thyme, Dill, Garlic Chives and Basil

See you tomorrow at market!

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April 6th Produce

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

  • Toscano, Red Russian & Siberian Kale {M/CSA}: have you purchased any fresh turmeric at market lately? It is a nutrition powerhouse and has been used medicinally for ages. If you pick some up, try pairing it with our super healthy kale in this Tropical Turmeric Cleanser Green Smoothie!
  • Tender Collards {M/CSA}: I eat plenty of collards but I usually fall back on the same old recipe (pressure cooked with some onion and a little sugar). I have been craving a new way to enjoy these greens and think this Ethiopian Spiced Collards sounds like just what I need!
  • Rainbow Swiss Chard {M/CSA}: even if you don’t have broccoli stems, I think the combination of chards, apples and ginger in this Broccoli & Chard Stem Ferment sounds wonderful!
  • Spring Radishes {M/CSA}: if you haven’t done so yet, please check out our latest recipe – Radish and Green Onion Tzatziki! It is really fresh and zingy and pairs well with starchy, crusty and fried food.
  • Red Butter Lettuce {M/CSA}: if you aren’t a big fan of salads, here is a post on other ways to use your lettuce. I think the Lettuce Cups with Red Pepper Lentils and the Arugula, Apple and Chickpea Salad Wraps sound great!
  • Awesome Asian & Lettuce Salad Mix {M/CSA}: I made another batch of our Hemp Seed “Ranch” Dressing this past week and it was so good on this salad mix! The creaminess works so well with the bold flavored greens. You can switch up the herbs and make it your own.
  • Pak Choi {M/CSA}: Pao Cai, or Chinese Fermented Pak Choi, sounds so easy and delicious. As an added bonus, you should be able to find daikon radish and scallions at the market this week too!
  • Bold & Peppery Arugula {M}: I think any grain, from brown rice to farro to barley, would work equally as well in this Arugula, Dried Cherry and Wild Rice Salad.
  • Spicy Asian Mustard Greens {M}: wow, look at all of the vitamins and minerals these bad boys contain! Also, they are a great way to lower your cholesterol naturally: “The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.”
  • Mint & Peppermint {M}: parsley and mint soup many sound strange but they combine beautifully to create a fresh, invigorating tonic. Check out the recipe below!

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Recipe :: Parsley & Mint Soup

This is from The Herbal Kitchen by Jerry Traunfeld. It makes 6 servings.

  • Ingredients:
    • 3 cups sliced leeks, white and light green parts only
    • 2 tablespoons unsalted butter
    • 4 cups chicken or vegetable broth
    • 1 tablespoon white rice
    • 4 cups gently packed flat-leaf parsley sprigs, large stems removed
    • 1/2 cup spearmint leaves
    • Salt and freshly ground pepper
    • 1/4 cup heavy cream
  • Directions:
    • Cook the leeks in the butter in a saucepan over medium heat, stirring often until they begin to wilt, about 3 minutes. Add the broth and the rice. When the soup begins to boil, cover the pot and let the soup slowly simmer at low heat for 20 minutes, or until the rice is very tender.
    • Stir in the parsley, mint and a few grinds of black pepper into the simmering soup and then remove it from heat. Puree it in 2 batches in a blender until very smooth. Be very careful when doing this: fill the blender no more than half full so that the hot soup does not splash out, and pulse it in quick spurts before switching it on continuously. Allow the blender to fun at least a full minute for each batch, or until the soup is golf-course green and the texture is very smooth. Pour the soup back in to the saucepan, stir in the cream and reheat it. Taste and add salt if needed.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week Alice talks about the ease and benefits of a meal topped with an egg.