Weekly Farm Notes May 8th, 2018

At market this week we’ll have a variety of Tomato and Herb plants for your garden in addition to our Walking to Spring and Organic Egg Share pickup and veggies for sale.

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

  • Colorful Asian Mix for sauté {M}: My favorite way to saute greens is the easiest. Use some olive oil and saute onions and/or garlic until slightly softened. Add greens and stir, watching them wilt. Salt and pepper to taste. Add soy sauce if desired (use less salt). Even easier: use homemade garlic-infused olive oil and skip a step.
  • Red Russian {M/CSA} and Toscano Kale {M}: Do you have any kale left over from last week? Need an easy idea to use kale? Try bon appetit’s recipe for Spaghetti Aglio with Lots of Kale, but save your stems and saute with the garlic.
  • Rainbow and Ford Hook Swiss Chard {CSA/M}: Chard hummus is really pretty with the rainbow stems.
  • Red Butter Lettuce {CSA}, Red and Green leaf lettuce {M}, and Baby Romaine lettuce {M/CSA}: The news about lettuce lately is scary! There’s no better time to know your farmer and where your food comes from. Martha has a recipe for Caesar Salad with baby romaine.
  • Daikon Radish with greens {M}: For best results in storage remove the tops as soon as you get home and store separately from the roots. Use the greens along with your Asian greens, collards, mustard, and/or kale. I made a variation on this salad recipe this week. I left out the barley and used more roots and leaves. I also wilted the leaves in oil. That was my favorite radish and turnip dish so far.
  • White {CSA/M} and Red {CSA} salad turnips. Red and white turnips together makes the prettiest lacto-fermented turnips.
  • Purple Kohlrabi {M/CSA}: Kohlrabi is the craziest-looking vegetable around. The taste reminds me of broccoli stems, which I loved as a kid. Shredded Kohlrabi with Butter and Parmesan is our family’s favorite way to eat it.
  • Pak Choi {CSA/M} : I’m eating Braised Bok Choy with Plenty of Garlic each week. It’s so easy and, especially when you use one head of each color of pak choi, it’s pretty, too.
  • Spicy Asian Mustard {M}, and Tender Collard greens {CSA/M}: both are brassicas and are tender. Use in your favorite stir fry or saute or in these frittata muffins. Cooking takes the bite out of the spicy mustard.
  • Kale and Asian Rabe {M}: I’ve been loving roasting the rabe I bring home. The leaves are like kale chips and the stems have a nice crunch, too. Trim your bunch and cut the stalks in half or to your desired size. Drizzle with a little oil, sprinkle with salt, and roast in the oven. Use a high heat like 450 if you can watch it closely, or go lower if your attention will be divided. I like to set a timer in 5-minute intervals, then 2 minutes when they’re nearly done. I like a bit of charred edges, but not too much.
  • Spring Radishes {M} and their greens {CSA}: Thinly slice radishes and use to top buttered bread for a French breakfast. The greens are big, green, and tasty. They have a nice radish bite with a touch of sweet. Try them in Radish Leaf Pesto.
  • Viola and Asian {M} flowers: Use these to top your salads, as garnishes other dishes, or in drinks .

1st Organic Egg Share session sold out! We still have a few openings for the 2nd and 3rd sessions! Don’t wait to get signed up! You can come see us at market or go to Tant Hill Farm Egg Shares Call 423-637-9793 for more info!

We’ll also be at the Brainerd Farmers Market Saturday morning from 10-noon.

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