Weekly Farm Notes :: November 2nd, 2016


With all the greens rolling in lately, have you stopped to try them all raw? There is such a variety of flavors, from mild to spicy, and texture, that you may realize something new. Try it out and let us know what you think!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/1) by calling 423-637-9793.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. Stop by and say hey!

See you at market!


November 2nd Produce

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

  • Spicy Asian Mustard Greens {M/CSA}: if you a bit leary of spicier greens, combining them with starch and a bit of fat will help tame the heat. That is just what we did in our Mustard Greens Spanish Tortilla recipe. If you aren’t familiar, a Spanish tortilla is similar to the Italian frittata. It’s a great thing for breakfast, lunch or dinner!
  • Black Summer Pak Choi {M/CSA}: the weather is finally cooling down (maybe for good?) so it is time to bust out the soup recipes! I think this Ginger Bok Choy soup with Noodles recipe looks perfect for a chilly fall day.
  • Red Russian Kale {M/CSA}: I have been thinking of kale salads for the holidays (and plan to post one of my own soon) as it’s so nice to have something fresh to serve with an otherwise rich and heavy spread. This Kale Salad with Apples & Pecans sounds like something everyone could enjoy.
  • Summerfest Asian Greens {M/CSA}: have you tried Alice’s Greens Cobbler with a Cornmeal Crust yet? It sounds like another great meal to make now that the weather is turning cooler.
  • Japanese Salad Turnips {M/CSA}: we just published a new recipe for Korean Lacto-fermented Salad Turnips that we think you will love. Don’t worry if you are new to fermenting, we provided a few tips, tricks and links to other sites to get you started.
  • Awesome Asian & Lettuce Mix {CSA}: I don’t know about you but I could eat this salad mix every day! It really doesn’t need much besides a simple dressing. But if you want to step up your salad game and make it a bit fancier, check out The Essential Elements to a Satisfying Salad post.
  • Collard Greens {CSA}: I am currently obsessed with nutritional yeast (sometimes called a vegan cheese substitute) and have been putting it on everything. It even made it’s way into the dehydrator on these yummy “Cheesy” Collard Green Chips. They would be a great alternative to potato chips on any upcoming game day!
  • Swiss Chard {CSA}: we have plenty of Swiss chard recipes on the blog if you need some inspiration: Swiss Chard & Orange Oat Muffins, Barley & Lentil Soup with Swiss Chard and Millet & Quinoa Patties with Curried Swiss Chard.
  • Chinese Napa Cabbage {M}: American version of coleslaw is usually a sad affair. Limp cabbage drowning in a mayo based dressing is not my idea of a yummy side dish. That is why I was excited to find this recipe for Thai Coleslaw with Mint and Cilantro. It sounds fresh and delicious and something I plan to try soon.
  • Daikon Radish {M}: if you are interested in the health benefits of the daikon radish, check out this link which provides information on the respiratory, digestive, immunity and bone health properties.
  • Bold & Peppery Arugula {M}: I usually think of preserving arugula in the form of pesto but I have thought about it differently after reading this post on freezing it in ice cube trays. Do you have a tried and true way of preserving arugula?
  • Young Green Leaf & Green & Red Romaine Lettuce {M}: looking for a great dressing for your salad? We have a couple on the blog you might like – Hemp Seed “Ranch” Dressing, Russian Dressing, A Sweetened Dressing for Spicy Greens and Miso-Ginger Dressing.
  • Green Bell, Jalapeno & Habanero Peppers {M}: it’s time to make chili! Whether you like it spicy or not, vegan or with meat, there is a version for everyone. Here is a bean based version that looks yummy and makes good use of bell peppers but you could always add hot peppers to spice it up a bit.
  • Bitter Melon {M}: I kind of forgot about our recipe for Bread & Butter Bitter Melon Pickles until I was reading through The National Bitter Melon Council‘s website (yep, there really is a council for bitter melon). I plan to make these this weekend.
  • Delicata Squash {M}: I have experimented with a preservation technique typically used in Italy called “Sott’olio” or “under oil”. I plan to experiment with that technique to preserve squash and hope to share a recipe soon!
  • Variety of Herbs {M}: the Pumpkin Chowder on the market’s website looks so tasty and it is a great way to use some lovely fall time herbs such as rosemary, thyme and oregano.

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