Weekly Farm Notes :: September 28th, 2016

Hello,

TasteBuds is holding it’s 4th Annual Farm Tour this weekend and we are participating! We will have our gates open so stop by to see what we are growing and enjoy the clean country air. For more information and to purchase tickets, check out this link. We hope to see you there!

See you at market!

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September 28th Produce

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

  • Daikon Radish & Greens {M/CSA}: did you realize daikon radishes are a good source of Vitamin C? Just one cup (sliced) provides about 30% of your RDA of this very important vitamin.
  • Green Bell, Jalapenos & Habaneros {M/CSA}: why purchase hot sauce when you can make your own! Check out this post on making Aged, Fermented Hot Pepper Sauce and pick up some of our peppers now to get started! The holidays are only a few months away – wouldn’t homemade hot sauce make an awesome gift for your spice-loving friends?!
  • Basil, Lemon Balm, Parsley & Rosemary {M/CSA}: the MSFM blog has a great article on preserving fresh herbs. Heather talks specifically about freezing herbs as-is and also turning them into pesto and then freezing the sauce.
  • Pak Choi {CSA}: kimchi, the spicy Korean condiment, is traditionally made with cabbage but here, bok choy (or pak choi) is the main component. If you like spicy food, this is definitely a recipe to try.
  • Giant Red Mustard Greens {CSA}: With a hint of fall in the air (finally!), soup season is here. Give our Mustard Greens Soup with Almonds and Poblanos recipe a try. If you want to kick it up a notch, substitute the milder poblanos for jalapenos or habaneros we have available this week.
  • Collards, Red Russian Kale & Toscano Kale {CSA}: We just posted a new recipe – Green Coconut Soup Base. In it, I call for Summerfest Asian greens but you can definitely use kale or collards in it’s place. This is also a great way to use the garlic and hot peppers!
  • Garlic {CSA}: put this recipe in your back pocket for when cold and flu season hits: Immunity Soup. It includes lots of garlic and pepper and can be garnished with whatever is in season (sliced salad turnips and wilted greens sound like a great addition!).
  • Japanese Salad Turnips & Greens {M}: if you aren’t sure how to use your greens, check out our Yogurt & Greens Dip recipe. It’s an easy and delicious way to make sure they don’t go to waste.

Green Coconut Soup Base

Hello!

If you like Thai inspired food, you are going to love this soup base. I simply puree sauteed greens, 1 can of coconut milk and 1 can of water together to create a healthy base that you can add just about anything to. Thai food is traditionally a balance between spicy, sweet, savory and sour so your options are endless if you add a little of each element (I have plenty of suggestions below). The other element of Thai cooking I love is that certain items, such as garlic, ginger and hot peppers, aren’t necessarily cooked before they are added to the final dish. This results in lots of bright, fresh flavor.

We hope you experiment and find a combination that you love!

Green Coconut Soup Base
makes about 4 servings

Recipe note: the additional ingredients listed below are just what I used – you can alter them in any way to suit your tastes.

Green Soup Base Ingredients:

  • 2 teaspoons vegetable oil
  • 6 ounces (or one bunch) Summerfest Asian greens (or other greens of choice), stems removed and roughly chopped
  • 1 can full fat coconut milk
  • 1 can water (just fill up the coconut milk can with water)

Additional Ingredients:

  • 1-1/3 pound sweet potatoes or winter squash (I love using the red Kuri squash from The Healthy Kitchen because you can eat the skin!), seeded and cut into 1″ chunks
  • 3 small tomatoes, chopped
  • 1 small shallot, minced
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 2 teaspoons fish sauce (or substitute soy sauce if vegetarian)
  • 1 teaspoon brown sugar
  • Juice from one lime
  • Thinly sliced hot peppers
  • Chopped fresh cilantro

Green Soup Base Directions:

  • In a large Dutch oven, heat oil over medium until shimmering. Add the greens and cook, stirring frequently, until wilted, about 3-5 minutes. Remove from heat and transfer to a blender along with the coconut milk and water. Blend on high speed until the greens are fully incorporated, about 1 minute. Transfer the liquid back into the Dutch oven.
  • To the coconut soup base, add the sweet potatoes or winter squash and bring to a simmer over medium heat. Cook, stirring occasionally, until soft, about 10 minutes. Remove from heat and add the remaining ingredients, stirring to incorporate. Taste and adjust seasoning as needed. Serve with rice or rice noodles.

Yogurt & Greens Dip

Hello!

Wondering what to do with those beautiful daikon and turnip greens from last week’s share? If so, give this quick, easy and healthful dip a try. You can obviously use any type of green here but I love finding new ways to use greens that sometimes go to waste.

The flavorings in this dip can be changed any number of ways. If you have artichoke hearts, chop them finely and add them to the dip along with a little chopped onion (leaving out thyme and the garnishes suggested). I think it would be a great substitute for the much heavier, traditional spinach artichoke dip.

This recipe was inspired by this one. We hope you experiment and enjoy!

Yogurt & Greens Dip
serves 8-12

Ingredients:

  • 9 ounces of uncooked greens (I used all of the greens shown in the picture)
  • 1 cup + 2 tablespoons plain Greek yogurt
  • 1 garlic clove, minced
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon lemon zest
  • Extra-virgin olive oil, toasted sesame seeds and ground sumac for garnish

Directions:

  • Wash greens well, remove the stems and roughly chop. Cook in a teaspoon of olive oil in a 12″ non-stick skillet until wilted, about 3-5 minutes. Remove from heat and transfer to a fine mesh strainer set over the sink or a bowl. When cool enough to handle, squeeze out the excess liquid and transfer to a cutting board. Finely chop the greens and add to a medium mixing bowl (you should have 1 tightly packed cup).
  • Stir in the yogurt, garlic, salt, thyme and lemon zest. Stir to combine and add 1) additional yogurt if you would like a creamy consistency (I liked the denseness of this amount of yogurt) and 2) additional seasonings as desired. Top with garnishes and serve with pita chips.

Weekly Farm Notes :: September 21st, 2016

Hello,

Tomorrow is the first day of the “Fall into Greens” CSA pickup – yay! We have missed seeing you each week and look forward to the start of a great season.

Just a reminder: if you get your CSA box home but can’t remember what is what, take a look at our Produce Information tab. We have pictures along with attributes, nutrition, storage and recipe information! We are constantly updating to include new products to check back often.

See you at market!

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September 21st Produce

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

  • Daikon Radish & Greens {M/CSA}: if you want to use multiple items in one recipe, this is it. Pao Cai are preserved (here, they are fermented) Chinese vegetables that include daikon, pak choi and hot peppers. Pick up some scallions and garlic while you are at the market and you’ll have most of what you need!
  • Hakurei Japanese Salad Turnips & Greens {M/CSA}: I tend to eat these salad turnips raw but I bet they would be great in a quick pickle. If you aren’t familiar with this process, check out Alice O’Dea’s article “Pickling All The Things“. She mentioned adding jalapenos to the mix to pick some up this week to make a spicy version!
  • Joi Choi Pak Choi {M/CSA}: it is really still in the 90’s? Until it cools down, I am trying to eat as much raw food as possible. Our Raw Spicy Pak Choi Salad is an easy side dish for whatever else you have planned.
  • Parsley {M/CSA}: parsley isn’t the first herb I would think to add to a smoothie, but when paired with the right ingredients, I bet it would be great. Check out “How to Use Parsley In A Green Smoothie” for nutritional information and smoothie ideas.
  • Green Bell & Spicy Peppers {M/CSA}: I still haven’t made stuffed peppers this summer but there is still time! I plan to try a vegetarian version, similar to this one: Quinoa Stuffed Peppers.
  • Summerfest Asian Greens {CSA}: this Asian green is similar in flavor to spinach and you can use it interchangeably in recipes. I am assuming we all love spinach and artichoke dip but it isn’t something we should indulge in often. This Yoghurt & Spinach Dip, however, is still creamy but much more healthful.
  • Cherry Tomatoes {CSA}: the transition from one season into another is the perfect time to preserve your favorite ingredients before they are gone. Tomatoes are that ingredient for me. My favorite way to preserve the fresh tomato flavor is to make this Cherry Tomato Miso Sauce and freeze it for later.
  • Basil {M}: speaking of preserving, what better way to preserve basil than in pesto? Traditional pesto can turn brown pretty quickly, but the addition of parsley can help slow that process without changing the flavor. Check our this Greener Pesto recipe on the MSFM blog.

“Fall Into Greens” CSA Session Starts Soon!

Hello!

It’s been a while but we wanted to let you know that we are excitedly gearing up for our fall CSA session! Here is what you need to know:

  • We focus on nutrient dense Powerhouse Greens and various other vegetables, such as:
    • Variety of kale, tender collards, mustard greens, mild & spicy Asian greens, Chinese cabbage, green cabbage, Swiss chard, pak choi, kohlrabi, radish, carrots, beets, salad turnips, daikon radish, mache, cress, variety of lettuce, lettuce mix, spinach, arugula, green onions & garlic
  • It lasts 12 weeks starting the end of September or early October
  • The cost is $370 but you can receive a 5% discount when you sign up for the Winter and Spring sessions at the same time
  • We offer two pick up locations
    • Main Street Farmers Market: Wednesday from 3:30 – 5:30
    • Nutrition World: Saturday from 10 – noon

Contact Mark & Gina to learn more or sign up!

We look forward to seeing you this fall!