Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

June 1st Produce

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

 


Quick Pickled Green Onions

Hi!

I love fresh green onions but sometimes I can’t get through a whole bunch before they go bad. This recipe is the perfect solution – it’s quick, easy and adds an extra punch of flavor. You can leave out the ginger and red pepper flakes and replace it with any herbs or spices you like.

This will be great with any number of dishes. Slice them thinly and add to eggs, rice or noodle dishes. Keep them whole and tuck them into a sandwich or serve along side a piece of fish.

This recipe is adapted from The Joy of Pickling, which I highly recommend if you are a pickle fanatic (and if you are, join the club!).

Enjoy!

Quick Pickled Green Onions
makes 1 pint

Ingredients:

  • 3/4 cup white distilled vinegar
  • 3/4 cup water
  • 2 tablespoons granulated sugar
  • 1-1/2 teaspoons sea salt
  • 1/2″ piece fresh ginger, peeled and thinly sliced
  • 1/4 teaspoon hot pepper flakes
  • 2 bunches scallions, trimmed, light and green parts only

Directions:

  • Put the vinegar, water, sugar, salt, ginger and hot pepper flakes in a small saucepan and bring to a boil over medium-high heat. While the mixture heats, pack the green onions into a wide mouth glass pint jar; I like to arrange them vertically.
  • Once the vinegar mixture comes to a boil, remove from heat and pour over the scallions. Cover jar tightly with a nonreactive cap and allow to cool to room temperature. Transfer to the refrigerator.
  • The green onions should be ready to eat in a week and should keep for several months.

Weekly Farm Notes :: May 25th, 2016

Hello,

I have fermenting and preserving on my mind for two reasons: 1) cabbage is here and who can think of cabbage without thinking of sauerkraut?! And 2) this is the third from last week of the CSA, so it’s a good time to think about preserving the harvest to enjoy well into the summer.

There are so many ways to preserve food but we love to lacto-ferment for the nutrition and flavor it provides. Read over this post if you are just getting started. I will also suggest investing in a Kraut Source, which makes it so easy to ferment in small batches at home.

See you tomorrow at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

May 25th Produce

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

  • Ford Hook Swiss Chard {M/CSA}: you can preserve Swiss chard in a number of ways, but I love incorporating it into items that can freeze well. We have a couple on the website: Swiss Chard and Orange Oat Muffins and Barley and Lentil Soup with Swiss Chard.
  • Red & White Siberian Kale Mix {M/CSA}: I haven’t used kale in a fermentation before, but for no good reason. Our kale isn’t purple but it would still work great in this Purple Kale, Cabbage and Fennel Ferment!
  • Tender Collard Greens {M/CSA}: while I haven’t had success lacto-fermenting collard greens, I love preserving collards in other ways. Our Collard Greens Relish is a personal favorite but how good does this Spicy Parmesan Collard Green Chips recipe sound?
  • Tendersweet Cabbage {M/CSA}: cabbage lends itself so well to making any number of fermented dishes. If you are intimidated to lacto-ferment at home, check out our Lacto-Fermentation Overview before you get started. When you are ready to jump in, we recommend you check out the following recipes: Classic Sauerkraut, Curtido (Salvadorian Sauerkraut), or Golden Sauerkraut (you can use your green onions in this recipe too!).
  • Red Crunchy Radish {M/CSA}: have you tried our Radish & Green Onion Tzatziki yet? If you are a falafel lover, as I am, you will definitely want this sauce for your next batch.
  • Green Onions {M/CSA}: if you don’t use your green onions in any of the other recipes mentioned here today, you can make this Picked Green Onion recipe. It’s a quick pickle recipe so it can be made in no time flat!
  • Napa Cabbage {CSA}: “Nappa” is a regional Japanese term which refers to the leaves of any vegetable, especially when used for food. This type of cabbage is popular in eastern Asia, particularly in Korea where it is used in kimchi. If you want to try your hand at lacto-fermenting, here is an interesting kimchi variation that includes apple. If you want a quicker version with almost the same flavor, here is a Quick Kimchi recipe I put together for the market website last fall.


Beet & Chia Seed Smoothie

Hi there,

This is a quick recipe that uses the entire beet – root, stems and leaves. Adding the other ingredients let the beet flavor shine through without it being too overwhelming.

This recipe is adapted from The Everyday Ayurveda Cookbook. While I don’t follow an ayurvedic diet, I do like the simple, seasonal recipes it inspires.

Beet & Chia Seed Smoothie
makes 2 servings

Recipe notes: the baby beets I used were 1 inch to 1-1/2 inches in diameter. You can substitute 1 medium beet or 1/2 of a large beet.

Ingredients:

  • 1 cup warm water + 1 cup cold water
  • 2 tablespoons chia seeds
  • 2 baby beets
  • 1 medium apple, cored
  • 1″ piece of fresh ginger
  • 1 tablespoon maple syrup or honey
  • 1-1/2 tablespoons apple cider vinegar
  • 1/8 teaspoon salt or to taste
  • A few ice cubes

Directions:

  • Add the warm water and chia seeds to a blender and allow to sit for 5 minutes.
  • While the chia seeds are soaking, remove the stems and leaves from the beet root and wash all parts. Peel the beet root.
  • Add all parts of the beet, the apple, ginger, maple syrup, vinegar, salt an 1 cup of cold water to the blender. Process on high until fully broken down, about 1-2 minutes. Taste, adjust seasoning as needed and add ice cubes. Process until just broken down and serve.

Weekly Farm Notes :: May 18th, 2016

Hello,

Nothing can brighten a day like fresh flowers. When you are picking up your veggies, grab a bunch of flowers from our pollinator habitat and brighten someone’s day!

Alice O’Dea is on a two-ingredient kick. This week she gives us Dairy-Free Ice Cream! I have made something similar with bananas and strawberries and I can attest to the creamy texture. Give it a try!

See you tomorrow at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

May 18th Produce

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

  • Rainbow Swiss Chard {M/CSA}: I read about (but don’t have an exact recipe) for a soup that sounded delicious: Swiss chard, potatoes, white beans, pesto and Parmesan. Baby potatoes are available this week at market and if you have any pesto on hand, this meal could come together in a flash.
  • Toscano Kale {M/CSA}: for those of us trying to eat more salads, here is a great way to get started: Anything Goes Kale Salad with Green Tahini Dressing. You can use a mix of kale and the red leaf lettuce from this week too.
  • Pak Choi {CSA}: I love pak choi in stir-fries as they provide such a great texture (quickly stir fry the stems so you don’t lose the crunch!). If you love stir-fry too but need some sauce inspiration, give our “My New Favorite” Stir-Fry Sauce a try!
  • Purple & White Kohlrabi {CSA}: last week I made Lemon-Garlic Kohlrabi Quick Pickles and they were really tasty. Here’s what you do: peel and cut about a pound of kohlrabi into matchstick sized pieces and pack into a quart canning jar. Heat 1 cup of distilled vinegar, 1 cup of water, 2 tablespoons of granulated sugar, 1/2 of a lemon’s worth of thinly sliced zest, 2-3 thinly sliced garlic cloves and a few crushed peppercorns in a medium saucepan over medium heat. Bring to a boil then pour over the kohlrabi. Cool to room temp and refrigerate.
  • Baby Beets {CSA}: I don’t often see fermented beet recipes so I was intrigued when I found this one. I then went looking for more and found this one, which contains more spices, all of which I really like with beets. Let us know if you try either one!
  • Green Escarole {CSA}: we posted two escarole recipes last week: Quick Sauteed Escarole with Flavorful Breadcrumbs and Escarola Strascinata. Both are quick and flavorful and can be used as a simple side dish or as a dish of their own when paired with polenta or pasta!
  • Red Leaf Lettuce {CSA}: I am always looking for ways to use lettuce that don’t involve a salad. Here is a list of 10 ways to eat it in other ways!
  • Green Onions {CSA}: have you tried our Green Onion Yogurt Flatbread? My 2-year-old loves to eat it as is but I think it would make a great wrap for sandwiches.
  • Edible Mild & Spicy Asian Flowers {M}: I have been preserving various items in sugar lately and I think these would be a good candidate. Roughly chop the flowers and toss them with a good amount of granulated sugar. Allow them to sit for a couple weeks at room temperature and you will have candied flowers!
  • Parsley {M}: wow, did you know this?! Buy it up and preserve it for later!
    • All parsley is extremely high in nutrients, particularly Vitamin C, folates and Potassium, as well as beta carotene. In fact, a quarter-cup of raw chopped parsley has about as much C as a quarter-cup of orange juice and double the folates (more that one and a half times those, even, of raw spinach).
  • Lemon Balm {M}: serve this recipe as a tea or a popsicle!
  • Peppermint {M}: um, why haven’t I thought of this mint booze infusion before?!


Escarola Strascinata (Sauteed Escarole)

Hello!

Dr. Oliver and his wife are Tant Hill CSA shareholders and inspired us to grow escarole. Mrs. Oliver is Italian and provided us with this recipe. We hope you enjoy it!

Escarola Strascinata (Sauteed Escarole)

The usual recipe for sautéed escarole is escarola strascinata, “dragged” in the pan with garlic and oil. The addition of anchovies and black olives is optional, but make it more festive and give the dish more complexity.

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 3 anchovy fillets (optional)
  • 1 pound escarole, leaves trimmed and separated
  • 1/4 teaspoon sea salt, plus more as needed
  • 1/4 cup pitted oil-cured black olives (optional)

Directions:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and if desired, the anchovies, and cook, stirring, until the garlic is translucent and anchovies dissolve, about 2 minutes.

  • Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives if desired. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8-10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and cover again.

  • Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Season with additional salt (keeping in mind that the anchovies and olives contain salt), and serve warm.


Quick Sauteed Escarole with Flavorful Breadcrumbs

Hello!

I love the ease of quickly sauteing greens in the skillet but often find they need a boost of flavor and texture. That’s where tasty, crunchy breadcrumbs come in. They are so simple to put together (and can be made in the same skillet right before the escarole is cooked) and I think they take this dish from good to awesome.

If you aren’t familiar with escarole, it is a bitter green related to endive. As a side note: I found our escarole only slightly bitter, but I am sure it varies. It is high in Vitamins A, K and in folate. Check out this link to learn more about the nutritional benefits of this green.

This is more of a idea than an exact recipe as you can vary it in so many ways. I think the base of olive oil, bread crumbs and garlic is key but otherwise, you can take from or add almost anything. You can add a bunch of fresh parsley or basil at the end. To make it a meal, serve it with white beans, pasta or over polenta. I topped it with Parmesan but I think Pecorino would be a better choice as it would stand up to the other flavors a bit more.

Enjoy!

Quick Sauteed Escarole with Flavorful Breadcrumbs
makes 3-4 servings as a side dish

Recipe note: you probably only need about 1/2 to 3/4 cup of breadcrumbs if you using it just to top the greens. I would use a full cup if you are planning to mix the greens with pasta, beans or polenta. I used 3 small pieces of bread to get 1 cup of breadcrumbs.

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup fresh breadcrumbs (see note)
  • 2-3 garlic cloves, minced
  • 1-2 anchovy filets, minced (optional)
  • 1/2 teaspoon red pepper flakes
  • 2 small heads of escarole, sliced 1/2″ thick crosswise, well cleaned and drained
  • Salt and freshly ground black pepper
  • Shaved Parmesan or Pecorino for serving

Directions:

  • Heat 2 tablespoons of olive oil in a 12″ non-stick skillet over medium heat until shimmering. Add the breadcrumbs and toss to combine. Stir often, until the breadcrumbs are crunchy and browned all over, about 5 minutes. Add the garlic, anchovy, if using and red pepper flakes. Transfer to a paper towel lined plate and set aside.
  • Once cooled slightly, wipe out any excess breadcrumbs from the skillet and return to the stovetop. Heat the remaining tablespoon of oil over medium heat until shimmering. Add the escarole, salt and pepper and cook, stirring often, until wilted and cooked but it still retains a little crunch, about 5 minutes. Transfer to a serving dish and top with breadcrumbs and cheese.