Collard Smoothie With Fresh Fruit and Ginger From the Kitchen of Blackwell Smith

This recipe is so simple. I don’t use any ice only cold fruits and veggies. Ice melts and waters down the flavors. If you really enjoy that frozen treat cut and freeze some fruit before blending. Think of this as a technique for smoothies. You can always substitute. When making substitutions be aware liquid content may change. You may need more or less almond milk or orange juice. This will depend on the ripeness and variety of produce used.

One apple cut and chilled
One banana cut and chilled(use one that is starting to develop little brown spots they are sweeter, don’t peel banana till its about to go in blender)
One tsp fresh ginger chopped
Ten leaves of tender collards cut into strips (leave the stems they will puree)
1/4 of one lime juice
Ten fresh mint leaves
One tsp green tea powder
6 to 8 ounces of almond milk unsweetened

Place all ingredients into blender or food processor reserving half the almond milk.
Turn on machine hold the lid tight it can shoot off!
Blend for thirty second till smooth and creamy.
Push any food down the side into the smoothie so it all becomes well chopped.
Add more almond milk if desired.
Add a little honey if desired.

You can garnish with mint sprigs or limes. This can be made a day in advance. Fresh food is the best food!

Farm Notes April 26

We will be back at the new Main Street Farmers location on the corner of Main and Chestnut today. We are loving the new location and hope you are, too. With so much rain we have spring crops bursting and can’t wait to share the results with you! 😀

Red Russian, Toscano and Siberian Kale (Easy White Bean and Kale Hummus)
Tender Collard Greens (Collard Greens Relish)
Black Summer Pak Choi
White Kohlrabi (Kohlrabi Hash Browns)
Spicy Asian Mustard Greens
Baby Romaine Lettuce
Red and Green Leaf Lettuce (Hemp Seed “Ranch” Dressing)
Green and Red Butter Lettuce
Salad mix with variety of colorful lettuce
Asian greens and edible flowers (Cumin Roasted Sweet Potato & Avocado Salad)
Giant Ford Hook and Rainbow Swiss Chard
Alpine Daikon Radish, Crunchy Royal and D’Avignon Radish  (Radish Leaf Pesto)
Hakurei Japanese Salad Turnips (Roasted Radishes and Salad Turnips with Barley Salad)

Green Butter Lettuce
Salad Mix with Asian Greens, Spinach and edible flowers 🌺
Red Russian and Siberian Kale
Rainbow Swiss Chard
Crunchy Royal and Davignon Radish (Black Bean and Radish Green Dip)
Black Summer Pak Choi
White Kohlrabi
Herb: Sage

Farm Notes April 19

Welcome back, friends! It’s almost time for another Main Street Farmers Market! Don’t forget that this week is the first day the Main Street Farmers Market will be at its new location at the corner of Chestnut and Main Street, in the Finley Stadium parking lot. We can’t wait to see you there!
Baby Romaine Lettuce
Tender Collard Greens
White Kohlrabi (Kohlrabi Hash Browns)
Black Summer Pak Choi (Raw Spicy Pak Choi Salad)
Variety of Raab, Red Russian and Toscano Kale and Collard. (Similar to Broccoi Raab)
Red Russian, Toscano and Siberian Kale (Easy Kale Salad with Russian Dressing)
Tender Collard Greens (Greens and Cheese Frittata Muffins)
Black Summer Pak Choi (Triple Sesame Noodles with Pak Choi)
Baby Romaine Lettuce and Baby Red Leaf Lettuce
Young Green Butter Lettuce
Salad mix with variety of colorful lettuce (Hemp Seed “Ranch” Dressing)
Red Kitten spinach
Spicy Asian mustard greens and edible Asian flowers (Indian Mustard Greens Sauce with Potatoes)
Giant Ford Hook and Rainbow Swiss Chard (Swiss Chard and Orange Oat Muffins)
Easter Egg, Crunchy Royal and D’Avignon Radish (Salmon Tacos with Radishes From the Kitchen of Blackwell Smith)
All these nutritious greens are so versatile. Salad, soup, sauté, with eggs, green smoothies!  Check out for some awesome recipes and ways to preserve your bounty!

Ask about our Farmers Market Gift Share. You choose the price! Will make a perfect gift of health for you or a loved one! Call farm phone 423-637-9793.

Roasted Kohlrabi with Garlic and Rosemary From the Kitchen of Blackwell Smith

The other day my aunt said “I don’t know what to do with kohlrabi”. My son thinks it’s toy. Really it’s more like tuber that grows above the ground. Eaten fresh it’s crisp and crunchy with notes of broccoli. Roasted with garlic and rosemary it becomes sweet and tender. It does have leaves, but we always talk about leaves. You can use them in many of the cooked applications shared here.

This recipe is very easy and quick.

2 bunches of kohlrabi
1 to 2 cloves of garlic
6 inch rosemary sprig
2 tablespoons olive oil
Sea salt and fresh black pepper

-preheat oven to 400 degrees
-wash kohlrabi of any dirt
-peel if your kohlrabi are close to baseball size mine were smaller so I left skin on
-cut kohlrabi in half for top to bottom
-lay kohlrabi on flat side and cut 1/4 inch thick half moons
-peel and mince garlic (very finely chopped)
-pull leave off of rosemary and chop
-place all ingredients in medium size mixing bowl
-add olive oil, sea salt and 6 to 7 twists of the pepper mill and now well(pepper and kohlrabi seem to like each other)
-lay out kohlrabi evenly on a large sheet pan do not over lap any pieces
-place pan on top shelf of oven check in 10 minutes
-if they aren’t tender give them another 3 or 4 minutes (cook till tender or leave a little crunch)

This is a great side for a meal. You can roast them whole or halved with other vegetables. Put them in soups or beans.

You could just eat a big plate of roasted kohlrabi! I did. Fresh food is the best food!

Salmon Tacos with Radishes From the Kitchen of Blackwell Smith

I love tacos and salmon. We added some avocado for creamy richness. The
mint and lemon are light and fresh. Radish with greens add a peppery crunch and the chipoltes provide that smokey heat.
Taco size tortillas flour or corn
1 salmon burger (I’d get mine from the trailer next to the Tant’s stand)
1 avocado (not too hard, not too soft)
Tant Hill radishes with tops
Fresh mint leaves, about 36
Green onion
1 lemon
2 or 3 chipotle peppers in adobo
Cajun spice
Sea salt
-clean radishes of dirt cut into quarters pull stems off of leaves
-clean and cut green onions into 1/8 inch slices
-cut avocado into slices and cut lemon wedges
 -season salmon with 2 tsp of Cajun spice, 1 tsp sea salt and chopped chipotle pepper
-I heat my tortillas on a cast iron grill pan. You could wrap them in foil and place in oven or just warm them in a hot pan.
-heat large saute pan on medium-high heat add couple of drops oil if it starts to smoke add salmon it should cook we quickly then remove from heat
It doesn’t matter how you build your taco. I will give you one rule— don’t pack it full. It should only be 4 or 5 bites. Fresh food is the best food.
Viva La Radish!!!

Radish Leaf Pesto


“The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. …It’s easy to forget, leaves and stalks are parts of a vegetable, not obstacles to it,” ― Tamar Adler, An Everlasting Meal: Cooking with Economy and Grace

I’ve always hated to waste food, but even more so after I signed up for a CSA. When you know people whose hands worked the soil and picked the vegetables, you feel closer to them and to your food. It makes it harder to say goodbye to even the scrips and scraps leftover from preparing a meal. It makes me want to find a purpose for every stem and leaf.

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Tamar Adler’s book The Everlasting Meal inspired me to get creative about using every part of the plant, getting the marrow from every meat bone, and rewarding every cheese rind with a last job to do. I forget where exactly the impulse to turn radish leaves into pesto came from. At first it seems unintuitive—after all, the radishes of my childhood came in plastic bags at the supermarket, already de-leafed. And the spicy, peppery flavor of radish leaves is so different from the bright, herbaceous parsley typically used to make pesto. But somehow or another, there was a day in my kitchen when my radish leaves ended up in the blender with glug of olive oil, a squeeze of lemon, and a sprinkling of salt.

The nice thing about making radish leaf pesto is that you can do it a little different every time. Without parmesan or another hard cheese on hand, a handful of walnuts, pecans, or almonds add a creamy, umami balance to the vegetal, salt, and acid flavors. With some fresh herbs or spring onions, turnip tops, or even kale in the fridge, the radish leaves might find they have companionship. When I find myself without a lemon, I try white wine vinegar or lime. This is a recipe that doesn’t require measurement. Pesto invites you to play with whatever is in your pantry.

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There are a few potential pitfalls to be aware of. Radish and turnip tops can be a little bitter as well as peppery, and sometimes olive oil can become bitter when thrown into the blender. If bitter isn’t your favorite flavor, you’ll either want to process your leaves with a little water separately and then hand-whisk the olive oil in or be careful to run the blender for the least amount of time needed to emulsify your pesto. Walnuts can also sometimes have a bitter edge. You can embrace this aspect of radish leaf pesto and balance it out with extra cheese, salt, or lemon, or add in basil, parsley, or even cilantro to contrast.

As for what to enjoy your pesto on, the possibilities are endless. I like to think beyond the pasta bowl, and spread mine on pizza, serve with cheese, crackers, and charcuterie when guests come over, spread on tortillas or lavash for lunchtime wraps, swirl into grain, vegetables and a protein for a health grain bowl, or stir it into sunny side up eggs as they cook in the pan. You can marinade almost any protein, animal or non, or spread it over fries made from potatoes or even the turnip roots themselves.

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One of my favorite ideas is to freeze pesto, either in ice cube trays or in a small jar or plastic container, to enjoy when springtime has passed and radishes are no longer in season. One of the great joys of “putting up” produce is getting to enjoy fresh flavors throughout the year, or having a treat on hand for a special occasion or when you need a little pick-me-up.

Farm Notes April 12

There are some exciting new additions on offer this week. As per usual you can find us at:


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.

Green leaf lettuce
Hakueri Japanese salad turnips
Colorful Spring Radish
Red Russian Kale
Rainbow and Giant Ford Hook Swiss Chard
Collard Greens

Baby Red Leaf Lettuce
Young Green Butter lettuce
Salad mix with Red Kitten Spinach, variety of colorful lettuce, kale, spicy Asian mustard and edible flowers
Toscano, Red Russian and Siberian Kale
Spicy Asian Mustard (horseradish bite)
Giant Ford Hook and Rainbow Swiss Chard
Dense, tender Red Kitten Spinach
Easter Egg, Crunchy Royal and D’Avignon Radish
Hakueri Japanese Salad Turnips
Toscano, Collard and Spicy Asian Raab-delicious sautéed or roasted
Variety of herbs.