Weekly Farm Notes :: February 17th, 2016

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Hello,

We just added a few more “Walking to Spring” CSA shares so please let us know if you would like to sign up! Please contact us here for details.

Also, we have a farm-worker/apprentice position available. See below for more details and let us know if you, or anyone you know of, is interested!

  • Location: 40 miles south of Chattanooga, TN
  • Responsibilities: vary; candidate must be agile and able to move quickly about the land
  • Start date: ASAP
  • Length: short term; 6 months but may become a longer term opportunity for the right person
  • Compensation: mostly from trade of lodging and meals with a stipend depending on experience
  • Please send a statement of interest, experience or inquires to food@tanthillfarm.com

See you tomorrow at market!

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February 17th Produce

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

  • Food Hook Swiss Chard {M/CSA}: if you can’t use your greens fresh, don’t forget how easy it is to freeze them! Check out the “Veggie Cubes” section of our Preserving the Harvest :: Freezing guide to learn more!
  • Red Russian & Siberian Kale {M/CSA}: this Mango Ginger Kale Green Smoothie just showed up in my inbox so it must be fate! I mean, how can this combination be bad?!
  • Spigarello Broccoli Rabe Leaves {CSA}: the name “broccoli” rabe in a bit confusing here as this variety is grown for the leaves and does not produce a floret like other types. You can use it in place of other greens or try it in our Savory Quick Bread with Broccoli Rabe and Sun-dried Tomatoes recipe!
  • Tender Collards {CSA}: you may be sick of hearing this…but don’t throw away your stems! Last week, I made a really tasty veggie stock using sliced stems. See the recipe below!
  • Asian Mix with Spinach, Mustard and More {CSA}: the Main Street Farmers Market just posted two salad dressings that I think would work really well with these greens – Lemon & Thyme and Ginger Miso. If you don’t want to eat them raw, they would also be great added to any number of soups – like this Tofu Mushroom Soup!
  • Spicy Asian Mustard Greens {M}: doesn’t this Savory Steel Cut Oatmeal recipe look so comforting? While we don’t have arugula this week, I think our spicy mustard greens would be a great substitute. The bold flavor would really help cut through the starchiness from the oats and the fatty/creaminess from the egg.

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Recipe :: Veggie Scrap Stock

You can vary this recipe is so many ways but here are a couple of tips: 1) Use fresh stems as opposed to those you have thrown in the freezer. I have tried freezing stems for use later and they turn soggy when thawed; 2) I would avoid using any stems that have a strong flavor when raw – possibly some mustard green stems. You might end up with an overly vegetal flavored stock.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2-1/2 cups sliced stems (from collards, kale or Swiss chard)
  • 1 cup onion trimmings
  • A couple parsley stems (I keep a big bag full in the freezer)
  • 1 bay leaf
  • A couple of garlic cloves, peeled and smashed
  • A teaspoon or two of peppercorns

Directions:

  • Heat vegetable stock in a large stock pot over medium heat until shimmering. Add the sliced stems and cook, stirring frequently, until browned, about 8-10 minutes. Add the remaining ingredients plus 6-8 cups of water (depending on the size of your pot) and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Remove from heat and strain. Store in the refrigerator and use within a few days or store in the freezer for up to 6 months.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you haven’t made a tahini sauce before, you will want to after reading this!

Wasabi Arugula Rice Salad with Miso-Ginger Dressing

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Hello!

If you didn’t pick up wasabi arugula last week, you are missing out! While it doesn’t have the sinus-clearing affects of wasabi paste, the intense horseradish-like flavor is unmistakable.

You can use this variety as you would regular arugula, in salads, sandwiches, pasta or pesto. I find these spicy greens work best in dishes that have a distinct sweet note. In the recipe below, the dressing provides both sweetness and fat that help to balance the arugula. I have seen multiple recipes, both in salad and sandwich form, that include blue cheese, pears and walnuts with arugula and the combination sounds delicious (again, the sweet / fatty combination).

Enjoy!

Wasabi Arugula Rice Salad with Miso-Ginger Dressing
makes 4-6 servings

Recipe notes: I left the salad portion rather vague as I think you can use just about any combination of items in different amounts. If you don’t have carrots, use whatever veggies you have on hand. Use white rice or another grain altogether in place of the brown rice. You could use tofu in place of the edamame. Experiment and make it your own.

Ingredients:

  • For the salad:
    • 1-1/2 cups raw or cooked finely diced carrots
    • 1 cup edamame, cooked according to package instructions
    • About 5 cups cooked brown rice (from 1-1/2 cups raw)
    • Wasabi arugula, torn into bite sized pieces
    • Optional: avocado, sliced scallions, toasted sesame seeds, nori flakes
  • For the dressing:
    • 3 tablespoons white miso
    • 1 tablespoon honey
    • 1-1/2 tablespoons soy sauce
    • 4-1/2 tablespoons vegetable oil
    • 1/3 teaspoon toasted sesame oil
    • 1-1/2 tablespoons grated fresh ginger

Directions:

  • Toss all salad ingredients together except for the arugula and set aside.
  • Vigorously whisk all dressing ingredients together in a medium mixing bowl until combined.
  • When ready to serve, mix your desired amount of arugula into the salad. Pass the dressing, allowing each person to add a spoonful or two of dressing to the salad.

Weekly Farm Notes :: February 10th, 2016

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Hello,

This week we are sharing some farm news. Check out the highlights below!

  • Big news – we are starting a mushroom growing operation! The first shiitake and oyster varieties hopefully available by the end of the spring CSA session.

  • Tomatoes and peppers are growing and we hope to have them available first to shareholders.

  • First spring plant order of 2000 plants coming in next week.

  • The first of two hightunnels is under construction with 2nd one completed by end of April.

See you tomorrow at market!

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February 10th Produce

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

  • Rainbow Swiss Chard {CSA}: kale isn’t the only green that can be turned into chips. Check out our Preserving the Harvest :: Dehydrated Greens post to learn more!
  • Red Kale Blend & Toscano Kale {CSA}: I think our Toscano kale makes the BEST kale salads. The trick is to massage them with a bit of dressing for a few minutes to soften slightly. You could even mix the kale with some of the other greens, like arugula, and toss it all with our new Hemp Seed “Ranch” Dressing! Check out our Essentials to a Satisfying Salad post if you want to turn it into a meal.
  • Dragon Tongue Mild Mustard Greens {CSA}: I love sauces. They are relatively quick to put together and can turn a few refrigerator ingredients into a meal. If you are wondering how to use your mustard greens this week, check out this tasty recipe for Mustard Green Harissa.
  • Kohlrabi {CSA}: there are many ways to prepare kohlrabi but my favorite has to be Home Fries. Cut them about 1/2″ thick and they have the perfect texture – soft but with a nice bite.
  • Homemade Rosemary Rolls {CSA}: Stephanie Everett from Everett Heritage Farm made these for us. She used local eggs, honey and flour from Sonrisa Farm! The recipe is below if you wish to make some for yourself!
  • Fresh Rosemary {CSA}: having infused olive oils in a fun way to add extra flavor to your favorite dishes. Homemade Rosemary Infused Olive Oil couldn’t be easier – simply steep about half the rosemary in warm oil for about 10 minutes and then pour over fresh rosemary in the jar of your choice. Drizzle this on pasta and toss with a little garlic, lemon and cheese – yum!
  • Tender Collards {M}: if you are looking for a way to preserve your collards, check out our Collard Greens Relish recipe! It is great served with crackers and cheese!
  • Wasabi Arugula with Spicy Flowers {M}: wondering about edible flowers? Here is a list of common flowers you may not have known you could eat (I had no idea you could eat clover flowers!). This is good to keep in mind as Spring is just around the corner 🙂
  • Bold and Peppery Arugula {M}: are you familiar with the Vietnamese soup called pho? It is based on an intensely flavored broth and served along with noodles and various garnishes. I love to make a vegan variation (similar to this one) and add my own veggies, including arugula. The bold flavor stands up really nicely to the broth. Give it a try and make your own version!
  • Spicy Asian Mustard Greens {M}: Mustard Greens Soup with Almonds and Poblanos may seem like a strange combination but it is delicious! We hope you enjoy it!
  • Chickweed, Henbit & Dead Nettle {M}: here is yet another sauce – it couldn’t be easier and can be used on so many things – Henbit & Dead Nettle Pistou.

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Recipe :: Rosemary Rolls

The recipe Stephanie used can be found here but she added dried rosemary. If you want to use fresh rosemary in place of the dried, you typically use about 3 times as much (so about 2-1/4 teaspoons). To store, keep in a dish towel on the counter for a few days or in a ziplock bag in the refrigerator for a week. They also freeze well and will keep for a few months in a ziplock bag.

Ingredients:

  • 2 Tb. active dry yeast (instant works, too)
  • ½ c. warm water
  • ½ c. butter, softened
  • ¼ c. honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4-1/2 – 5 cups whole wheat flour
  • 1-1/2 tsp. salt
  • 3/4 tsp. dried rosemary

Directions:

  • Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
  • Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  • Add 4-1/2 cups of flour, salt and rosemary, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  • Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  • Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  • Let rise, covered for 1 hour.
  • Preheat oven to 350 degrees.
  • Bake for 20-25 minutes until golden brown.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week she touches on the importance of eating out…something I could use more of in my life!

Hemp Seed “Ranch” Dressing

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Hey!

I have noted before that I am not much of a salad person as I rarely find them satisfying. So when I do make one, it has to be packed full of different textures and tastes and usually includes a rich dressing. You don’t have to turn to oil, mayonnaise or sour cream to get a rich dressing, however. The ground up hemp seeds in this recipe provide a wonderful, creamy base with which you can add any number of flavorings. If you aren’t familiar with hemp seeds, check out this link for more information (they are a powerhouse of nutrition!).

The “cobb” salad in the picture includes grated carrots, roasted chickpeas, hard-boiled eggs, sliced apples and pickled radishes on a bed of kale. You can of course use this as a dressing for salads but with a little less water, it also makes a great dip for fresh veggies or chips.

Enjoy!

Hemp Seed “Ranch” Dressing (adapted from here)
makes enough for about 4-6 servings

Recipe notes: 1) if you want to serve this as a dip, use 1/4 cup water, but if you want more of a pourable dressing for a salad, use 1/3 cup water; 2) dill, chives, celery leaves, cayenne, Worcestershire sauce, and Tabasco are all optional add-ins, that I am sure would be great, I just didn’t have them on hand or want to make it spicy so my 2-year-old would eat it.

Ingredients:

  • 1/2 cup shelled hemp seeds (also called hemp hearts)
  • 1/4 – 1/3 cup water (see recipe note)
  • 1 scallion, sliced
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon
  • Salt and pepper to taste
  • Other add-ins as desired (see recipe note)

Directions:

  • Add all ingredients to a blender or small food processor and puree until smooth. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days. Note: the dressing will thicken slightly after it has been chilled.

Weekly Farm Notes :: February 3rd, 2016

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Hello,

Not much to report here this week. Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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February 3rd Produce

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

  • Tender Collards {M/CSA}: if you haven’t already, check out our new Collard Greens Relish recipe! I am planning to take the vegan cornmeal dough recipe below (which can be used for pizza!) and roll it thinly enough for crackers. I haven’t tried it yet but thought I would include the recipe if you want to play around and have something tasty to serve with the relish.
  • Ford Hood Swiss Chard {M/CSA}: this is a great substitute for spinach so here are some ideas of how to use it: Spinach Salad with Warm Brown Butter Dressing, Hot Spinach Dip, Spinach Quiche, and Spinach and Chickpeas. We also have lots of Swiss chard recipes on our Recipes page!
  • Red Russian & Toscano Kale {M/CSA}: I was looking for new smoothie ideas and came across one called Tastes Like Ice Cream Kale Smoothie. I guess the title worked because I clicked on the link and am including it here – it does sound good!
  • Spicy Asian Mustard Greens {M}: have you tried our Mustard Greens Soup with Poblanos and Almonds? It is straight forward in approach but complex in flavor. Give it a try and you won’t be sorry!
  • Salad or Saute Mix {CSA}: this mix includes young kale, Spigarello broccoli rabe leaves, mild and spicy mustard, spicy arugula, spinach, salad burnet and leaf celery! When you have an intense mix of greens, you need an equally flavorful salad dressing to match. Here are a few to consider: Avocado Lemon Dressing, Carrot Ginger Dressing, Lemon Tahini Dressing, or Vegan Caesar Dressing. Now you have no excuses to have a boring salad!
  • Pesto Base {CSA}: as we all know by now, pesto is an Italian sauce typically consisting of garlic, basil, pine nuts, Parmesan and olive oil. This week, you will receive a pesto “base” which means we have blended the garlic, our own greens (standing in for the basil) and olive oil and you can add whatever cheese and nuts your heart desires! There are so many combinations of nuts and cheese, you can really use just about anything, but here are some recipes to consider:

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Recipe :: Cornmeal Dough

This recipe is from The Homemade Vegan Pantry and was intended for pizza dough. I am planning to experiment and make it into crackers but I haven’t tested it yet, making it great for those adventurous souls out there 🙂

Ingredients:

  • 2 cups cornmeal
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons sea salt
  • 1/3 cup olive oil
  • 1 cup water

Directions:

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder and sea salt. Drizzle in the olive oil and whisk together until the dry ingredients are moist and resemble sand. Whisk in the water and form into a cohesive dough. Divide into two even sections, form each section into a disk and wrap with plastic wrap. Let chill in the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 400 degrees.
  • Dust a large piece of parchment paper with a little flour (you will be transferring this piece of parchment to a rimmed baking sheet so size accordingly). Remove one piece of dough from the refrigerator and roll out thinly into an even cracker-like thickness. You can either leave it in one large piece and break it up after it has baked or cut it into the desired shape beforehand. Either way transfer the dough to the baking sheet and bake until slightly brown and crispy, about 10 minutes, making sure to check them a few times before for doneness. Allow to cool completely on the baking sheet. They can be stored in an air-tight container for up to a week.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Are you as jealous as I am that you didn’t get to attend the latest installment of the Scenic City Supper Club?!

Collard Greens Relish

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Hello,

If you have run out of time and/or ideas for your collard greens, give this recipe a try. It couldn’t be easier – just chop a few things and throw all ingredients into a saucepan. It takes a while to cook the greens but most of that time is hands-0ff. Plus, sugar and vinegar are great preserving mediums so you can keep this on hand for a while, making it perfect for last minute guests or to bring to a party.

I have only tried this straight so far but I can imagine it would go well with many different dishes. Slathered on cornbread, with crackers and cheese, tossed with rice and beans – anything that needs a sweet and tangy punch of flavor.

Enjoy!

Collard Greens Relish (adapted from here)
makes about 1 cup 

Ingredients:

  • 1/2 pound collard greens, stems removed and thinly sliced, leaves chopped into 3/4″ pieces
  • 6 medium scallions, white and light green parts only, thinly sliced
  • 1 jalapeno, seeded (or half of seeds removed for spicier relish) and minced OR 1/2 teaspoon red pepper flakes
  • 1/2 cup sorghum syrup
  • 1/2 cup apple cider vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon espresso powder
  • 1/8 teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground clove
  • Freshly ground black pepper to taste
  • 3 cups water

Directions:

  • Add all ingredients to a medium saucepan, cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until collards are tender, about 40 minutes. Remove lid and continue to cook, stirring occasionally, until a small amount of syrupy liquid remains, about 20 minutes longer. Remove from heat and allow to cool slightly. Transfer to an air tight container and store in the refrigerator for 2-4 weeks.

Weekly Farm Notes :: January 27th, 2016

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Hello,

Well, what a change in weather from last week! It is nice to have a little dose of winter but I don’t like it enough to cancel market!

Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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January 27th Produce

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

  • Tender Collards {M/CSA}: I have been experimenting with a Collard Green Relish lately based on this recipe. I used the entire leaf and not just the stem, although you can certainly just use the stems if you are using the rest of the plant elsewhere. I am planning to post this recipe next week so keep an out for it!
  • Rainbow Swiss Chard {M/CSA}: A couple ideas: 1) chard may seem too “earthy” in flavor to include in a smoothie but when paired with berries, banana, ginger, and mint, it’s a great way to enjoy these greens raw! 2) Don’t throw away these beautiful stems! Check out this recipe for Picked Chard Stems for a wonderful condiment for rice and other grains!
  • Red Russian, Siberian & Toscano Kale {M/CSA}: if you feel like you are in a kale rut, check out these 10 Creative Recipes with Kale. They have everything from kale guacamole to kale brownies!
  • Spicy Asian Mustard Greens {M}: look no further than our newest recipe for Mustard Greens Soup with Poblanos and Almonds! It’s quick, flavorful and can work for just about any dietary restriction. We hope you give it a try!
  • Kohlrabi {CSA}: if you want to get your fermenting on this week, here are some options: Natural-Fermented Kohlrabi, Kohlrabi Kraut, and Dilly Kohlrabi Pickles. As always, don’t throw away the leaves! Check out our post on Kohlrabi Greens Furikake for a little inspiration!
  • Awesome Asian Salad Mix {CSA}: I am really excited to try the mix this week, which contains spinach, chickweed and curly green and red kale. Have you tried chickweed before? It is valued both as food and medicine (they are so intertwined, right?!). It is high in Vitamin C and calcium and has been used to treat diseases of inflammation such as dermatitis or gastritis. Check out more information here.
  • Thyme {CSA}: this recipe for Walnut-Thyme Honey sounds like an easy and flavorful way to use this herb. Imagine how great the walnuts taste after soaking in honey for a month…yum.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Don’t overlook tomato sauce – it can be so much more than spaghetti sauce!

Mustard Greens Soup with Poblanos and Almonds

3 Comments

Hello,

The combination of mustard greens, poblanos and almonds may seem like a strange mix at first but I urge you to give it a try. The toasty, roasty almonds and poblanos provide depth whereas the greens compliment with a bright, fresh flavor.

This recipe is lightly adapted from this one by Rick Bayless. He doesn’t puree all of the soup as I recommend below, but instead leaves about half of the ingredients roughly chopped and mixed into the rest. I like to puree all of the soup for simplicity and then get some textural contrast from the garnishes.

Enjoy!

Mustard Greens Soup with Poblano and Almonds
makes about 6 cups / 4-6 servings

Recipe note: you can use other greens in place of mustard greens – arugula, kale, collards, Swiss chard or even chickweed, dead nettle or henbit.

Ingredients:

  • 2/3 cup slivered almonds, plus a few extra for garnish if you wish
  • 2 medium fresh poblano chiles
  • 1 medium (about 1/2 pound) Yukon Gold potato, cut into ½-inch cubes
  • 4 garlic cloves, peeled
  • 1 bunch (about 8 ounces) mustard greens, de-stemmed and roughly chopped
  • 2-1/2 to 3 cups vegetable stock or water, plus a little more if needed
  • 1-1/4 teaspoon kosher salt
  • Juice of half a lime
  • Garnishes: I suggest a mix of something fatty (diced hard-boiled eggs, avocado) plus something crunchy (tortilla chips, extra almonds) but you could also use diced tofu, mushrooms, chicken or shrimp.

Directions:

  • Toast almonds in a 12″ traditional skillet over medium-low heat, stirring frequently, until fragrant and lightly brown, about 4-6 minutes. Remove from heat and set aside.
  • Adjust oven rack to the upper third of the oven and heat the broiler on high. Remove the stem end and seeds from the poblanos and cut into quarters lengthwise (you may need to cut them into smaller pieces to ensure they lay flat). Place on a foil lined sheet pan and broil until the skin is black and blistered, about 5-8 minutes. Remove from oven, allow to cool and peel skin from the peppers. Add to a blender jar and set aside.
  • Bring a large saucepan of heavily salted water to a boil over medium-high heat. Add the almonds, potatoes, and garlic and boil for about 5 minutes, or until the potatoes are tender. Add the mustard greens and cook until wilted but still bright green, about 1-2 minutes longer. Using a slotted spoon, scoop almonds, potatoes, garlic and greens into a blender jar and set aside.
  • Add 2-1/2 cups of stock or water, salt and lime juice to the blender and puree on high until completely smooth, about 1-2 minutes. Add more stock or water to reach desire consistency. Taste and adjust seasoning as needed.
  • If you plan to serve immediately, transfer to an empty saucepan and heat gently over medium-low until warm. Top with garnish of choice and serve.

 

Weekly Farm Notes :: January 20th, 2016

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Hello,

The bad weather forecasted for tomorrow has delayed the start of our Deep Winter CSA until this Saturday. We will be at the Brainerd Market from 11am to noon so please let us know if that doesn’t work and we can find an alternate plan.

We aren’t sure yet if we will make it to the market tomorrow to sell other produce but wanted to send out the list below just in case. Let’s all cross our fingers that it isn’t as bad as predicted!

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January 20th Produce

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

  • Tender Collards {CSA}: if you don’t have time or energy to eat your greens fresh, check out this great idea for Super Green Veggie Powder! You dehydrate your greens along with onions, bell peppers, celery and parsley (or whatever you have on hand) and then process it into a powder. Use on eggs, with potatoes or add to a green smoothie!
  • Rainbow & Ford Hook Swiss Chard {CSA}: Swiss Chard Pancakes? I support anything in pancake form (especially when you make the batter in a blender!).
  • Red Russian & Toscano Kale {M/CSA}: I think kale plus this lovely Ginger Carrot Dressing would make an amazing salad. Bonus – you might be able to find fresh turmeric at market so you can swap it for the dried version.
  • Spigarello Broccoli Rabe {CSA}: the dark, cold days of winter lead me to bake more often than usual, and this Savory Quick Bread recipe is one I come back to again and again. It is fairly basic – flour, eggs, olive oil and yogurt – flavored with broccoli rabe and sun-dried tomatoes. Try our version or make your own!
  • Green Mild Mustard Greens {CSA}: prepare these Quick Pickled Mustard Greens to serve with any number of other items. This would be a great addition to rice and fried eggs!
  • Large Leaf Spicy Arugula {M}: my mother-in-law raves about this Farro Salad recipe, and for good reason. It sounds delicious! Ps – make sure to pick up some mint for the salad too!
  • Wasabi Arugula {M}: this White Bean, Potato and Arugula Soup sounds like a lovely warming soup to serve during these cold winter days. You can use your rosemary in this recipe too!
  • Mint & Peppermint {M}: use this in the farro salad mentioned above or simply freeze the mint leaves in an ice cube tray covered with water (maybe to use when its warm again!).
  • Rosemary {CSA}: use this in the white bean soup mentioned above or simply steep rosemary and lemon peel in white distilled vinegar for a fragrant household cleaner!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She discusses the new dietary guidelines and gives a quick recipe for tomato sauce (no reason to buy the stuff in jars when it’s this simple to make at home!).

Savory Quickbread with Broccoli Rabe & Sun-dried Tomatoes

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Hello,

The Deep Winter CSA starts in just a few short days – yay! We are expecting broccoli rabe in this weeks share so wanted to provide one idea of what you can do with it. The recipe below is highly adaptable – the basics are flour, baking powder, salt, eggs, olive oil and yogurt along with up to 1-1/2 cups of add-ins. Lactose intolerant? Leave out the cheese. Only have collard greens on hand? Use those instead and add bacon and blue cheese. Craving something sweet? Use grated carrots, raisins and sweet spices for the add-ins. This is a recipe I come back to time and time again and hope you find it useful as well.

Did you know that broccoli rabe is not related to broccoli, but instead a close relative to the turnip? It makes sense then that the flavor is more pungent than regular broccoli, although cooking helps to tame the flavor. You may see broccoli-like buds in some varieties but the variety we grow, Spigarello, is grown just for the leaves. Check out this link for more information!

This recipe is adapted from David Lebovitz‘s Bacon and Blue Cheese Cake from The Sweet Life in Paris.

Savory Quickbread with Broccoli Rabe and Sun-dried Tomatoes
makes one 9″ loaf

Recipe notes: although I haven’t tried it, I would assume this recipe would freeze well tightly wrapped in plastic wrap and aluminum foil and stored in a zipper-lock bag.

Ingredients:

  • 1-1/2 cups spelt or all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 large eggs, room temp
  • 1/4 cup olive oil
  • 1/2 cup plain whole-milk or Greek yogurt
  • 2 tablespoons freshly minced parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lightly packed lemon zest
  • 1/2 packed cup cooked broccoli rabe (be sure to squeeze out excess liquid)
  • 1/4 packed cup (2 ounces) sun-dried tomatoes, rinsed, dried and finely chopped
  • 2/3 cups (2 ounces) grated aged cheese, such as Parmesan

Directions:

  • Adjust oven rack to the middle position and preheat to 350 degrees.
  • Grease a 9″ loaf pan with non-stick cooking spray or butter and line the bottom with parchment paper (it makes it so much easier to get out of the pan later!).
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. In a separate large mixing bowl, thoroughly whisk together the eggs, olive oil, yogurt, parsley, oregano and lemon zest. Pour the flour mixture into the wet ingredients and whisk until just combined. Fold in the broccoli rabe, sun-dried tomatoes and cheese. Pour batter into the prepared loaf pan and cook until a toothpick inserted in the center comes out mostly clean, about 35-40 minutes (if you have a thermometer, the internal temperature should be around 205 degrees).
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Remove from the pan and allow to cool completely before slicing. Store any leftovers in an airtight container in the refrigerator for up to 7 days.