Weekly Farm Notes :: December 14th, 2016

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Hello,

Our fall CSA has ended (unless you received a text from us with details on an extension) – however, we will still be at market and will have a weekly share available for only $25/week! This will make your market shopping fast and easy! Contact us by Tuesday morning to reserve your share.

Still looking for the perfect gift? Give the gift of health with a CSA share! Stop by our booth or call us at 423-637-9793 to purchase.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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December 14th Produce

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

  • Awesome Asian & Lettuce Mix {M/CSA}: if you haven’t tried our Cumin Roasted Sweet Potatoes & Avocado Salad, now is the time while you can still find sweet potatoes at the market! It is one of my favorite salads as of late – I hope you try it!
  • Variety of Kale {M/CSA}: the combination of eggs, greens and cheese is one I fall back on time and time again. Combine those three ingredients and you have a satisfying main meal in no time. This Kale & Goat Cheese Frittata looks like a great place to start if you want to play around with these ingredients!
  • Swiss Chard {M/CSA}: while you can use just about any green in our latest recipe – Millet Pie with Greens & Feta – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these mild, tender greens would be a great addition to our Vegan Pho soup. Toss them in right at the end as they only take a minute or so to cook.
  • Bold & Peppery Arugula {M/CSA}: this arugula is great sauteed and could be paired with just about anything. If you are looking for a quick and healthy recipe, try this Arugula Wilted with Mushrooms & Onions.
  • Red Butter Lettuce {CSA}: I love to use butter lettuce for wraps. There are endless recipes you can find online but I love this Quinoa & Chickpea Lettuce Cup recipe. You can adjust the recipe in numerous ways and make a version you love.
  • Pak Choi Leaves {CSA}: have you checked out our Edamame & Pak Choi Salad yet? It is a great way to get a healthy dose of raw greens and protein along with lots of flavor. We hope you like it!
  • Dragon Tongue Spicy Asian Mustard Greens {M}: 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!
  • Tender Collards {M}: you may not think of collards as a festive food, but it can be with our Collard Green Relish! Make a batch now to serve over the holidays.
  • Red Kitten Spinach {M}: if you need a quick breakfast you can take on the road, try our Greens & Cheese Frittata Muffins. Make a big batch to enjoy throughout the week!
  • Organic, Range Free, Soy Free Eggs {M}: here is another 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.
  • Wasabi Arugula {M}: this arugula has a bite so I like to pair it with something sweet. Try our Wasabi Arugula Rice Bowl with Miso-Ginger Dressing or just simply toss the dressing with the greens for a yummy salad!

Millet Pie with Greens & Feta

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Hello,

Here is a quick way to make a festive, vegetarian friendly meal with little more than greens and pantry staples. The recipe is based on one from Whole Grains Every Day, Every Way, which is a great resource for those who wish to incorporate more grains in your diet.

Millet is a small, typically golden colored grain that you can usually find in the bulk section of the grocery store. It is known widely in the US as bird food but the cooking properties and health benefits make it great for us, too. Check out this site to learn more about the heart-protective benefits and more that make this a great grain to integrate into your meals.

You can switch this recipe up in any number of ways: use various types of greens, use a different type of cheese, add more spices or different herbs, or use roasted red peppers instead of sun-dried tomatoes. Play around and have fun!

Millet Pie with Greens & Feta
serves 4-6

Recipe notes: 1) you can use a different sized container depending on how thick you would like it to be; the end result is about an inch or so thick in a 9×13 baking dish. 2) use any type of green you have on hand but I would recommend pre-cooking sturdier greens as they may not cook down enough to be done when the millet is finished.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, cut into a small dice
  • 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 cup hulled millet, rinsed
  • 6 ounces Swiss chard (about 12 medium leaves), de-stemmed and chopped (see recipe note)
  • 4 ounces crumbled feta (about 1 cup)
  • 3 ounces sun-dried tomatoes, rinsed and dried if packed in oil, thinly sliced
  • 2 tablespoons chopped freshly parsley
  • Salt and freshly ground black pepper

Directions:

  • Lightly grease a 9×13 baking dish and set aside.
  • Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until spotty brown and soft, about 8-10 minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 1 minute. Add 3-1/2 cups of water and bring to a boil.
  • Stir in the millet, reduce heat to medium, cover and cook for 10 minutes. Uncover and boil the mixture, stirring occasionally, until most of the remaining water evaporates, 5-8 minutes.
  • Continue cooking over low heat until the millet becomes very soft and the mixture is thick and porridgy, about 5 minutes more. Add the Swiss chard and cook, stirring frequently, until the greens are wilted and soft, another couple of minutes. If the mixture becomes dry before the millet is tender, add 1/4 cup boiling water at a time.
  • Turn off the heat and stir in the feta, sun-dried tomatoes and parsley. Taste and adjust seasoning as needed. Pour mixture into the prepared baking dish and smooth surface. Set aside to cool until set, about 1 hour.
  • To serve, cut into squares and serve at room temperature. For a bit more flavor and texture, pan fry the squares in a little oil until browned and slightly crispy on each side. Enjoy.

Weekly Farm Notes :: December 7th, 2016

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Hello,

This is the last week of this season’s CSA. We will be in contact via email for those that need an extension. We have plenty of preservation recipes below if you want to extend your bounty for the weeks and months to come!

Still looking for the perfect gift? Give the gift of health with a CSA share! Stop by our booth or call us at 423-637-9796 to purchase. For other ideas, Alice O’Dea has a wonderful list you can find here.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

December 7th Produce

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

  • Red Butter Lettuce {M/CSA}: there aren’t many ways (that I know of, at least!) to preserve lettuce but here is a great soup that you can make and then freeze for later – Lettuce Soup with Fontina Gratin.
  • Jerusalem Artichokes {M/CSA}: if you aren’t familiar with these tubers (which are also called Sunchokes), check out all of the recipe ideas at this link. In addition, I have thinly sliced, dehydrated and then ground these up to make a powder. I then added it to mashed potatoes and other starchy dishes for an extra flavor boost.
  • Awesome Asian & Lettuce Mix {M/CSA}: back to preserving lettuce – some people actually freeze it raw and then use it later. The leaves will definitely loose their crunch when thawed but they can be used for soups or casseroles. To learn more, read this post: How to Freeze Lettuce Leaves.
  • Variety of Kale {M/CSA}: no food preservation list is complete without a pesto recipe. I particularly love our Super Greens & Sunflower Seed Pesto recipe. You can use just about any greens you have on hand or use a variety for a more complex flavor.
  • Rainbow & Giant Food Hook Swiss Chard {M/CSA}: while we don’t have pak choi this week, our Swiss chard would be a great substitute in our Edamame & Pak Choi Salad. You can thinly slice the stems and add them along with the greens. As an added bonus, you can toss in some of our green onions as well.
  • Dragon Tongue, Spicy Asian & Giant Red Mustard Greens {M/CSA}: have you ever tried Pickled Mustard Greens? We have a recipe for Quick Pickled Radish Leaves that you could try as well.
  • Kohlrabi {CSA}: I have two preservation thoughts for kohlrabi: 1) you could make a batch of our Sauerruben if you like to ferment or 2) you could try our Miso Pickles. You will get a very different end result depending on which you chose but you can’t go wrong.
  • Green Onions {CSA}: one way to preserve green onions is to use them in our Green Onion Yogurt Flatbread and then freeze the bread. Be sure to freeze each piece individually and then stack them in a ziplock bag to store.
  • Tender Collards {M}: these “Cheesy” Collard Green Chips don’t last longer than an hour in our house. Similar to store bought chips, these keep you coming back for more (but you don’t feel guilty in the process)!
  • Summerfest Asian Greens {M}: here is a fun post on Asian Greens in which the author provides a Garlic Buttermilk Dressing at the end that would go great with these or any number of our other greens.
  • Organic, Range Free, Soy Free Eggs {M}: I gotta admit, the sound of pickled eggs has never appealed to me. I can just find so many other ways to use farm fresh eggs! But…if you find yourself with an oversupply, this recipe might be a good one to try.
  • Bold & Peppery Arugula {M}: pureed soups are great for the freezer. I think this Creamy Vegan Arugula Soup sounds like a great way to preserve arugula!
  • Wasabi Arugula {M}: while this isn’t technically “pesto”, you can use the sauce in a similar fashion. I think you could substitute some of the herbs with our wasabi arugula and leave out one or both of the jalapenos (sine the greens will give it some spice). Yum!

Edamame & Pak Choi Salad

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Hello,

This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.

We hope you enjoy it!

Edamame & Pak Choi Salad
makes 2 large or 4 small servings

Ingredients:

  • 1 cup shelled edamame, thawed if frozen
  • 1 small head of pak choi, thinly sliced, cleaned and drained well
  • 1 scarlet salad turnip, cut into quarters and thinly sliced
  • 1 medium scallion, thinly sliced
  • 1 tablespoon hemp seeds plus more for garnish
  • Splash of rice vinegar and vegetable oil
  • Salt & freshly ground pepper

Direction:

  • Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.

Weekly Farm Notes :: November 30th, 2016

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Hello,

We hope you all had a wonderful Thanksgiving!

Just a couple of announcements:

  1. We have a few more CSA shares available so let us know if you are interested
  2. Single shares are still available

Either of the options above would make a perfect gift of health for you or a loved one!

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-12pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 30th Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: have you tried our Cumin Roasted Sweet Potatoes & Arugula Salad yet? It is the perfect salad for this time of year – starchy yet fresh, savory yet bright. We hope you love it as much as we do.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens, and really any greens, make a great addition to stir-fries. This Hon Tsai Tai Stir Fry recipe can be adapted in any number of ways but be sure to include the greens!
  • Daikon Radish {M/CSA}: it is soup season and we have no shortage of soup recipes for you to try. We added daikon to our version of a Farmhouse Vegetable Soup along with potatoes, cabbage, carrots and more. It is hearty and loaded with tons of nutrition, perfect for fighting off those nasty bugs going around.
  • Tender Collards {M/CSA}: did you know that collards contain a large amount of vitamins A & K? Vitamin A is needed for growth and development, cell recognition, vision, immune function and reproduction. Vitamin K is is an essential nutrient necessary for responding to injuries – it regulates normal blood clotting. In addition, by assisting the transport of calcium throughout the body, Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. Both vitamins are fat-soluable so be sure to consume them with a healthy fat to reap the benefits!
  • Red Russian, Toscano & Siberian Kale {M/CSA}: here is another soup recipe for you – Vegan Pho. We make a meat-free yet intensely spiced broth that holds tofu, noodles and kale (or other hearty green of choice).
  • Pak Choi {CSA}: I keep meaning to make this recipe from Alice O’Dea for Egg Drop Soup. There isn’t much to it and it can be altered in any number of ways. I am always looking for ways to use up what is in my produce drawer and I think adding sauteed pak choi would be a tasty and healthy addition.
  • Scarlet Salad Turnips {CSA}: have you tried our Korean Lacto-fermented Salad Turnips yet? The flavors are similar to kimchi but I like the nice texture the salad turnips provide. Give it a try!
  • Organic, Range Free, Soy Free Eggs {M}: this Mustard Greens Spanish Tortilla is a common dinner in our house. It doesn’t involve tortillas at all – it’s more like a Italian frittata that can be filled with just about anything. I love the addition of greens and protein as it gives you everything you need in one dish.
  • Kohlrabi {M}: I love making a quick hash whenever I want to use up root vegetables. I usually start with potatoes, add in a similar amount of root vegetables along with some greens. Top it with a fried egg, sliced scallions and hot sauce, and you have a filling and delicious meal. While you don’t necessarily need a recipe, we have one here if you want to take a peek.
  • Spicy Asian & Giant Red Mustard Greens {M}: while this recipe isn’t fast, it definitely delivers big flavor – Indian Mustard Greens Sauce with Potatoes. It’s a great way to use up a lot of greens and convert those who aren’t so sure about greens in the process.
  • Rainbow Swiss Chard {M}: I love recipes that use large amounts of greens but don’t make you feel like you are eating too healthily. This recipe for Greens Cobbler with a Cornmeal Crust (also from Alice O’Dea) fits the bill exactly.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette is still one of my favorite recipes. Give it a try and let us know what you think!
  • Bold & Peppery Arugula {M}: these simple and delicious 9 Recipes Arugula Recipes will give you a good place to start if you aren’t quite sure how to use these tasty greens.
  • Wasabi Arugula with Flowers {M}: this arugula really does taste like wasabi! It’s kinda wild. We have a great recipe using these we think you will love – Wasabi Arugula Rice Salad with Miso-Ginger Vinaigrette.

Vegan Pho

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Hello!

Pho (pronounced “fuh”) is a Vietnamese noodle soup that is based on a slow cooked, intensely flavorful beef broth. Traditionally it includes beef and noodles and is topped with all sorts of fresh accompaniments like cilantro, scallions, hot peppers and lime wedges.

Given this soup is so connected to its beefy roots, it is hard to imagine a vegan version would work. However, I think the lack of beef lets the other flavors shine through. It is still quite complex and I find it very comforting (perfect as we approach the winter months). If you want to increase the flavor even more, try charring the garlic and scallion greens under the broiler before adding them to the broth.

I lightly adapted this recipe from The Year in Food and I hope you tinker with it and make it your own, too. I have made this with brown rice instead of noodles when I didn’t have any on hand and it was just as good. And use whatever veggies you have on hand – carrots, kohlrabi, pak choi all come to mind.

Enjoy!

Vegan Pho
makes 2-3 servings

Ingredients:

  • 2 tablespoons coriander seeds
  • 1 cinnamon stick
  • 2 to 3 star anise pods or 1 teaspoon fennel seeds 
  • 2 black cardamom pods (optional)
  • 6 cups vegetable broth
  • 1-2 tablespoons soy sauce, or more to taste
  • 1 – 3-inch knob of fresh ginger, smashed with the back of a knife
  • 3 small scallions, thinly sliced
  • 3 cloves garlic, smashed
  • 1 tablespoon brown sugar
  • 4 ounces brown rice noodles or pasta or choice
  • 8 ounces firm tofu, pressed, drained and cubed
  • 1 cup broccoli florets, chopped
  • 1 cup chopped sturdy winter greens, such as arugula, kale or mustard greens
  • Lime wedges, cilantro and/or mint, thinly sliced hot peppers or Sriracha for serving

Directions:

  • In a large stock pot over medium heat, toast the dry spices until fragrant, stirring often, about 3-4 minutes. Add the stock, soy sauce, ginger, green parts of the scallions, garlic and brown sugar. Bring to a boil, then reduce heat to a simmer. Cover and simmer over low heat for about 20 minutes.
  • While the broth simmers, bring a pot of salted water to boil for the pasta. Cook until just barely al dente – if they’re slightly undercooked, it’s okay. Drain and set aside, covered, until ready.
  • Strain the broth, removing all solids, and return to the stock pot. Add the tofu and simmer for a few minutes to allow the tofu to absorb the broth’s flavor. Add the broccoli florets and the sturdy winter greens and cook for a few minutes, or until slightly softened and wilted. Remove from heat.
  • Divide the noodles among two or three bowls. Ladle the soup over each. Garnish with any of the items listed above. Serve immediately.

Weekly Farm Notes :: November 22nd, 2016

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Hello,

Remember, market is on Tuesday this week to account for the Thanksgiving holiday. We hope you have a delicious and nutritious meal surrounded by those you love most.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 22nd Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: if you make cornbread for Thanksgiving every year and have lots of leftovers, I think this Corn Bread Salad would be a great way to use it up. Crispy cornbread is tossed with tomatoes, lettuce, bitter greens (of which we have plenty), onions (substitute green onions) and a buttermilk-lime dressing, I think it sounds divine.
  • Daikon Radish {M/CSA}: if you are planning to roast anything for the holidays, why not add daikon to your list? This recipe for Spicy Roasted Daikon “French Fries” are added to my list.
  • Green Tomatoes {M/CSA}: I tried a batch of fermented green tomatoes last week and they turned out just ok. I still want a pickled green tomato but think I will try my hand at something a bit simplier, like these Quick Pickled Green Tomatoes.
  • Pak Choi {CSA}: It’s kind of hard to find a way to incorporate pak choi into a Thanksgiving worthy meal, but what if you swap out the broccoli and replace it with sauteed pak choi in this Broccoli, Cheddar & Quinoa Gratin? Or, you could use half broccoli, half pak choi. I don’t think there is any way it could taste bad.
  • Green Onions {CSA}: I love these simple yet delicious Green Onion Yogurt Flatbreads. They could be an alternative to other types of bread on your holiday table.
  • Wheelers Orchard Winesap Apples {CSA}: this Heirloom Apple Salad sounds like such a wonderful item to include on your Thanksgiving table. Pick up some of our herbs and arugula to go with it!
  • Petite Cabbage {CSA}: our Farmhouse Vegetable Soup would be perfect for those days after Thanksgiving when you need light yet comforting meals. Pick up some daikon radish and herbs to add to it!
  • Spicy Asian Mustard Greens {M}: here is another post-Thanksgiving recipe – Vegan Meatballs! The base is chickpeas and carrots so I think it would be a great way to offset the spiciness of these greens. You could also pre-cook the greens and then add them if you want to tame them even further.
  • Sweet Potatoes {M}: I think I hit the jackpot when I made this Cumin Roasted Sweet Potato & Avocado Salad yesterday. It hits on all of the things I love about cold weather salad – roasty, creamy and crunchy and perfect with our Awesome Asian & Lettuce Mix.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette would be such a great salad for this weeks main meal. You can include our butter lettuce or torn chard, kale or arugula.
  • Rainbow Swiss Chard {M}: make a batch of these Swiss Chard & Orange Oat Muffins to enjoy with your family this weekend. They will thank you.
  • Variety of Kale {M}: Kale. Cheese. Lemon. Red Pepper Flakes. It comes together beautifully in this Raw Tuscan Kale Salad.
  • Bold & Peppery Arugula {M}: fennel is in season right now so enjoy it where you can (Crabtree will have it at market this week). Pairing these bold greens with the anise flavor is fennel has to be good – try this Arugula-Fennel Salad recipe.
  • Jalapenos & Habaneros {M}: there aren’t many dishes that don’t benefit from a little heat. Add this spicy goodness to just about any recipe, especially those that are rich, which we don’t have any shortage of this time of year!
  • Herbs {M}: you will most likely need all sorts of herbs for the coming week so be sure to stock up!

Cumin Roasted Sweet Potatoes & Avocado Salad

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Hello,

This is one of the tastiest salads I have made in a while so I am excited to share it! It does take a little time to prepare but I promise, the payoff is worth it. Even if you don’t make the entire salad, just roast some sweet potatoes and make the dressing to drizzle on top. My 3-year-old son was eating the dressing straight from a spoon if that tells you anything 🙂

If you have a tried and true way to roast sweet potatoes, or even skillet roast them, by all means stick with it. I like this technique (borrowed from Cooks Illustrated) because I find it easier to cut them into an even width than to cut them into an even dice. The results are a creamy interior and a browned interior.

We hope you enjoy it!

Cumin Roasted Sweet Potatoes & Avocado Salad
make about 2 servings

Recipe notes: 1) the dressing makes more than is needed for two servings but the extra can be refrigerated and used for other purposes; 2) I used 1 teaspoon of cumin powder but I didn’t feel like the flavor came through much. I would use more next time but you can leave it out all together if you don’t like the flavor.

Ingredients:

  • For the roasted sweet potatoes
    • 1-1/4 pounds sweet potatoes (about 4 small to medium sized potatoes), thin ends trimmed, peeled and sliced 3/4″ thick
    • 1 tablespoon vegetable oil
    • 1 to 1-1/2 teaspoons cumin powder
    • 1/2 teaspoon fine sea salt
  • For the dressing
    • 1 small bunch of cilantro leaves and tender stems (about 1-1/2 cups packed)
    • 2 tablespoons lime juice
    • 1 tablespoon balsamic
    • 1/4 cup + 2 tablespoons vegetable oil
    • 2 teaspoons agave
    • 1 garlic clove
    • 1/2″ piece of fresh ginger
    • 1/4 teaspoon fine sea salt
  • For the salad
    • 1 bag of Awesome Asian & Lettuce Mix or other greens of choice
    • 1 avocado, thinly sliced
    • 1 scallion, thinly sliced
    • 2 tablespoons roasted pumpkin seeds

Directions

  • Toss the sweet potatoes with the vegetable oil, cumin powder and salt until thoroughly coated. Evenly arrange on a rimmed baking sheet lined with foil and then cover tightly with more aluminum foil. Place on the middle rack of a cold oven and heat to 425 degrees for 30 minutes. Remove from the oven, remove the top layer of foil, and flip the sweet potatoes over (they should be browned on the first side, but if not, put back in the oven for another 10 minutes or so). Cook for another 10-15 minutes, or until the second side is brown. Remove from the oven to cool.
  • While the sweet potatoes are roasting, add all of the dressing ingredients together in a blender and process on high for 30 seconds, or until full combined.
  • When you are ready to assemble the salad, divide salad greens between plates and toss lightly with dressing. Top with sweet potatoes, avocado, scallion and pumpkin seeds and serve.

 

Farmhouse Vegetable Soup

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Hello!

We all have those weeks when it is difficult to get through all of the wonderful produce we purchased at market (or received in our CSA baskets). This soup is a great way to use up various vegetables without seeming like a random, thrown together meal. The addition of mushroom powder and soy sauce give it a savory flavor and adding bulgur makes it hearty and filling.

The one obscure item called for below is mushroom powder. The powder I use came from Land Before Time Farms and it includes various types of mushrooms, herbs and salt. I am not sure when they will have it available again but look for it at the market! If you don’t have anything similar, you can grind up some dried mushrooms and herbs or just include fresh mushrooms.

This soup is especially tasty with the Roasted Garlic bread from Bread & Butter, also available at the market.

Farmhouse Vegetable Soup (adapted from here)
makes about 4-6 servings

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, cut into a small dice
  • 1 large celery stick, trimmed and cut into a small dice
  • 3 medium carrots, trimmed and cut into a small dice
  • 1-1/2 teaspoons mushroom powder (see note above)
  • 2 teaspoons soy sauce
  • 1/4 cup vermouth or white wine
  • 5 cups chicken/vegetable stock or water (I used 2-1/2 cups chicken stock and 2-1/2 cups water)
  • 1 large russet potato, peeled and cut into 1/2″ dice
  • 1 medium daikon radish (substitute salad turnips or kohlrabi if desired), trimmed and cut into 1/2″ dice
  • 2-1/2 cups thinly sliced cabbage
  • 1/2 cup bulgur
  • 1/2 cup frozen peas
  • Chopped fresh parsley

Directions:

  • In a large Dutch oven, heat oil over medium heat until shimmering. Add the onions, celery, carrots, mushroom powder, soy sauce and vermouth and stir to combine. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes.
  • Add the stock/water, potatoes, radish, cabbage and bulgur and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender and the bulgur is cooked through, about 20 minutes. Stir in the frozen peas and parsley, if using, and taste. Depending on the saltiness of your soy sauce, you may need to add salt.

Weekly Farm Notes :: November 16th, 2016

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Hello,

We are opening up a few more shares so give us a ring if you want to sign up: 423-637-9793. It is a great way to get fresh, nutrient dense produce every week!

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 16th Produce

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

  • Sweet Potatoes {M/CSA}: expect VERY large sweet potatoes this week! We actually suggest cutting them the same way we do winter squash – with a sharp chef’s knife and a rubber mallet. Wash and dry the sweet potatoes and place them on a large cutting board. Wedge your knife into the flesh wherever you would like to cut it (down the middle lengthwise if you want to roast it). Then use the mallet to whack the knife until it cuts through. You can then place the cut sides down on a baking sheet and roast at 400 degrees until tender (about 45-60 minutes, depending on size). Once the flesh is cooked,  you can try either of these tasty recipes: Spicy Sweet Potato & Coconut Soup or Brown Butter Sweet Potato Cornbread. Both would be great for Thanksgiving!
  • Green Leaf Lettuce {M/CSA}: here is a very green juice recipe that would be a great way to use up lettuce if you don’t want to eat it raw: Kale Spinach Lettuce Apple Green Juice.
  • Awesome Asian & Lettuce Mix {M/CSA}: who doesn’t need a little freshness for the holidays? Give this salad a try: Festive Holiday Salad with Champagne Vinaigrette. You can prepare all the elements ahead of time and then simply toss it together when ready to eat.
  • Giant Ford Hook & Rainbow Swiss Chard {M/CSA}: looking for a gratin to include for Thanksgiving? While potato gratins get all the attention, why not use your greens instead – Creamy Swiss Chard with Crisp Breadcrumbs.
  • Dragon Tongue Mustard Greens {M/CSA}: if you don’t get through all of your greens each week, try this preservation technique. Simply blanch, drain, dry and freeze!
  • Herb Bundle {M/CSA}: this bundle includes rosemary, thyme, oregano and sage and is perfect for Thanksgiving! Add them to your turkey cavity, gravy or stuffing for the classic flavor combination of the season.
  • Scarlet Salad Turnips {CSA}: yum, check out this Scarlet Queen Red Turnip Salad with pistachios and feta! Add your favorite protein source and you have a complete meal.
  • Kale {M}: I know, I know, who needs another kale salad recipe. But have you tried one with a peanut butter based dressing? If not, you should definitely give this one a try!
  • Tender Collards {M}: if you, like me, try to sneak in greens any place you can, then you will appreciate this recipe for Chickpea, Cashew & Collard Green Patties. My 3-year-old will gobble these up!
  • Bold & Peppery Arugula {M}: while this recipe for Wasabi Arugula Rice Salad with Miso-Ginger Dressing calls for wasabi arugula, regular arugula would work too.
  • Summerfest Asian Greens {M}: this site has lots of great tips and tricks on preparing and storing Asian greens that is worth reading. There is a list of recipes at the bottom – I think the Hot, Garlicky Greens recipe sound especially tasty!
  • Daikon Radish {M}: pair daikon with other cool weather veggies for a fresh and fast salad: Daikon, Carrot and Broccoli Slaw.
  • Green Tomatoes {M}: get these while they last! Wondering how to prepare them? Check out this unusual combination – Green Tomato Cake!
  • Jalapenos & Habaneros {M}: this Jalapeno Cheddar Cornbread is a spicy twist on an old classic. If you make a very traditional Thanksgiving meal, this might be a fun way to change things up a bit!