Stir Fried Spicy Asian Greens with Kimchi from the Kitchen of Blackwell Smith

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These Spicy Asian Greens are great additions to salads, smoothies and sandwiches. Alone and raw they can dominate the plate. Long simmering can break them. We needed a way to tame them not break them. This is a fun, easy and quick recipe. Be ready to move fast once you start cooking.

-1 bunch Spicy Asian Greens
-1 bunch Spicy Asian Rabe
-1 cup kimchi with liquid
-2 Tablespoons vegetable oil
-5 Spring onions
-1 inch piece of ginger
– sea salt


-Tear greens into small pieces (picture will show you what you want)
-Wash and cut onions into 1 inch pieces
-Slice 1/8 inch coins out of ginger then lay on side cutting 1/8 inch julienne strips
-Heat large saute pan till smoking hot (put a couple of drops of oil in pan when it smokes your ready)
-Add oil to smoking hot pan stir in onion and ginger keep it moving for thirty seconds
-Add greens to pan and spread them out let sit for 15 seconds
-Begin to turn over greens we need to wilt and get a little color on greens season with a few pinches of salt
-Add 2 or 3 tablespoons of kimchi liquid that will finish cooking and remove pan from heat
-Split greens into portions and add cold kimchi on top and serve

This is a very flavorful dish. It’s best to share with people who like strong flavors. Enjoy!!!

Farm Notes March 29

We have an exciting array of vegetables for you this week as we continue to Walk Into Spring. New things are growing all the time, both on the farm and in the beautiful Pigeon Mountain area. Heres what you can look forward to this week!

We are at Nutrition World Farmers Market every Saturday from 11:30am-1pm.

See you at Main Street Farmers Market on Wednesday from 4-6pm.


March 29nd Produce

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

  • Toscano Kale {CSA} Red Russian and Siberian Kale {M}
  • Rainbow {M} and Giant Ford Hook Swiss Chard {M/CSA}
  • Colorful Spring Radish (M/CSA]
  • Spicy Asian Mustard Greens {CSA}
  • Tender Spring Collards {CSA}
  • Red Kitten Spinach {M/CSA}
  • Collard and Spicy Asian Raab {M}
  • Herbs: Rosemary {M/CSA}, Parsley, Oregano, Tarragon, Sweet Mint, and Peppermint {M}
  • Edible Asian and Arugula Flowers {M}
  • Medicinal and Nutrient Dense Chickweed for Smoothies, Teas or Tincture

“The first gathering of salads, radishes and herbs made me feel like a mother about her baby—how could anything so beautiful be mine?” Alice B. Toklas

Farmers Market Pizza

When I think of spring, I think of dark earth, smoke, and the rich colors of the season’s first intrepid buds and blossoms. The earth tilts back to face the sun, and the days grow lighter and longer. The soil is damp and far from still, moving with the work of roots and rabbits and leaves pushing up out of the dark into the chilly sunshine. The time of singing has come. And the time of feasting on the unique flavors of the season.


After the heavy fare of winter’s kitchen—stews and roasts and starchy root vegetables— I get green fever hard. It feels so good to eat those nourishing, vegetal shoots that are as light as the late March sky. It’s hard to pick and choose between kale and collards, chards and chives. I want them all. And this recipe is the perfect way to blend all the bounty of early spring into one hearty, delicious dish.

Farmers Market Pizza

My favorite way to make a pizza this time of year is to fire up the charcoal grill and flash cook the pizza to a smoky, bubbly finish. It’s especially wonderful if you grill the toppings before you cook the crust to get even more of that lovely wood-tinged taste. But this recipe will work equally well in the oven if you follow the baking instructions that come with your favorite pizza crust recipe.


All good pizzas start with a good crust. I like to follow the simple, reliable instructions from King Arthur Flour for both sourdough and yeast pizza crusts, depending on whether I have sourdough starter in my refrigerator. It takes a little planning—you’ll want to let the dough rise a couple hours before you get started, but otherwise this is a quick and easy supper that comes together on the fly, even on a busy weeknight.

As for the toppings, the beauty of the Farmers Market Pizza is the flexibility of the flavors. It’s the perfect way to play with whatever you find in the fridge, and to use up any ingredients that are getting close to compost time, since the grill or oven will crisp them back up. Here are a few ideas that will get you started on incorporating items from your share into a lovely spring pie:

Pizza Sauce

Blend herbs like parsley, rosemary, garlic chives, or English thyme into your red pizza sauce, either pre-bought or homemade. It’s easy to whip up at home with a little tomato sauce, a tablespoon or two of tomato paste, a glug of red wine or splash of balsamic vinegar, a pinch of salt, some minced garlic, and your favorite seasonings. You can make your sauce as mild or spicy as you like. Pizza sauce can be made to most any taste, so the only thing to keep an eye on is the thickness of the sauce so it doesn’t slide off the crust or make for an overly moist pie.


Herbs and earthy or spicy greens like kale, collards, and spicy Asian mustard greens are great blended together with olive oil, salt, and lemon juice for a bright spring pesto. Add in walnuts, pecans or Parmesan if you like—they’ll give the pesto a lovely creaminess. This recipe would work well.




Shred some chard or Red Kitten spinach to top your pie—it will wilt beautifully as the pizza finishes cooking.

Meat (if you partake)— sausages, chicken, pork, or a meat substitute would be lovely on the grill and pick up a smoky flavor that compliments the bright, earthy flavor of the vegetables.

Onions (green, red, or white)— diced, slivered, or chopped. Sauté or grill before you put on the pie. If you are grilling, place the onions on the grate in halves or fourths and char before you dice them. If baking your pie, chop and then sauté in a little butter or olive oil on the stove (especially with minced garlic).

Asparagus, artichokes, olives, nettles, and even broccoli can be great toppings that contribute to your green-hued spring pie. Avocado can be grilled in slices or simply blended in raw with your pesto.

Cheese— mozzarella and parmesan are traditional pizza toppings, but you can get inventive. On the pie pictured I used a good reblochonbut you can also try anything from blue cheese to brie to cheddar, depending on the other flavors.


The Process

If you are grilling your pizza, I recommend this recipe, in which you grill one side of the dough, flip it, and then quickly add your sauce and toppings that will wilt, melt, and blend as the bottom side cooks. It takes a little organization and careful timing, but it makes for a very quick pie, a crisp and bubbly crust, and a great smoky flavor.

If you are baking your pizza, you can be a little more leisurely. Follow the instructions in your recipe of choice for whether the crust needs to be pre-baked before you top it or if the whole raw pie can go into a hot oven and do its thing.

Farm Notes March 22nd: Walking to Spring CSA is Here!

Hello from Tant Hill Farm! We are so excited about the Spring season and all the surprises it has in store for us The weather has been a little strange but we just go with its flow! Our new baby Chicks are growing so quickly, by July we will have more Organic free range, soy and wheat free eggs to offer! Our Walking to Spring CSA session starts today, pick up at Main Street Farmers Market and Nutrition World Farmers Market.

We are at Nutrition World Farmers Market every Saturday from 11:30am-1pm.

See you at Main Street Farmers Market!


March 22nd Produce

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

  • Toscano Kale {CSA} Red Russian and Siberian Kale {M}: check out this recipe from the Kitchen of Blackwell Smith. Don’t throw your stems away!! Kale Salad with Apples and Peanuts
  • Rainbow {M/CSA} and Giant Ford Hook Swiss Chard {M}: while you can use just about any green in our latest recipe – Chard Onion Cheese Frittata – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Dragon Tongue and Spicy Asian Mustard Greens {CSA}: did you know mustard greens are linked to cancer prevention? They are also touted as cholesterol lowering machines, along with kale and collards, so be sure to get your daily dose of these greens! The Spicy Asian Mustard has a Horseradish bite that is tamed when cooked. Mustard Greens are amazing with your scrambled eggs in the morning!
  • Tender Collards {CSA}: Collard Green and Pecan Pesto is a great recipe as the weather is starting to warm. Basil is not the only green you can use for pesto. You can also use your favorite nut if pecans are not your fancy!
  • Red Kitten Spinach {M/CSA}: this is the most beautiful spinach I have ever grown! The dense texture, the arrowhead shape and the stunning burgundy coloring is so vibrant! Check out Blackwell Smiths recipe for Warm Red Kitten Spinach Salad.
  • Organic, Range Free, Soy and Wheat Free Eggs {M}: here is a muffin-type meal that would be great with any number of our greens – Quinoa Kale Bites. A few eggs bind together quinoa, kale (or other greens) and cheese to make a healthy on-the-run meal.
  • Green Onions {CSA}: Add these beauties to any salad or meal.
  • Herbs: Parsley {M/CSA}, Rosemary, Garlic Chives, English Thyme and Sweet Mint {M} Here is a great site on how to store and prepare your herbs. Herbs. The herbs will store well in the bag they come in!
  • Edible Asian and Arugula Flowers {M}. Flowers make a great addition to your Kale salad. If you love presentation, this will take it to another level!
  • Medicinal and Nutrient Dense Chickweed for Smoothies, Teas or Tincture. See Chickweed is a Star for some great info on this amazing Herb!

“The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet, and in the cause and prevention of disease.” Thomas Edison

Kale Salad with Apples and Peanuts from the Kitchen of Blackwell Smith

Hello from Tant Hill Farm! With the abundance of Nutrient dense greens this time of year our body screams out for them! Its part of the seasonal eating. With these greens are beautiful stems that are full of nutrition as well. Some may cut the stem out and use the tender leaves. but please don’t throw them away. There are multiple uses for these stems, check out This website for some great ideas. If you are unable to use the stems, an addition to a compost bin or pile will guarantee it goes back into the earth. Below is a recipe from Blackwell Smith. His recipes are quick and delicious. Have fun with your Greens and stems, your body will love you for it!

From Blackwell Smith:

Stems in greens. What do you do with these? Basically if you don’t simmer them in a pot, puree in a smoothie or slice them very small, you may end up with something undesirable, tough or stringy. We have a recipe that will help you get the most out of your produce. It’s simple, easy and quick. You can keep it in the cooler for few days or eat it right out of the mixing bowl.

Kale salad with apples and peanuts
1 bunch of your favorite Tant Hill Farm kale
1 apple
1/3 cup peanuts
1 teaspoon fresh ginger fine chopped
1 teaspoon Sriracha
1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons apple cider vinegar
-hold kale in one bunch tightly slice stems no more than a 1/8th inch slowly moving up the leaves
-cut apple off of core, lay flat, cut thin strips
– pour all liquid ingredients and ginger into mixing bowl and stir together
– put kale, peanuts and apples into bowl and mix with dressing
– serve now or save for later
You could use almonds instead of peanuts. Oranges can substitute for apples. Summer fest or mustard would make excellent additions or substitutes.
Remember fresh food is the best food!!!