Farm notes for Jan 18th

Hello,

My name is Blackwell Smith. This season I will be sharing recipes and ideas with you. We hope this is informative and enjoyable. Remember fresh food is the best food.

We will have a great selection of Gina’s hand picked greens at Nutrition World’s Farmer’s Market Saturday from 11:30 AM to 1 PM.

PRODUCE LIST

M-available at market

CSA-available through CSA

  • GREEN LEAF LETTUCE (CSA)
  • HAKUREI JAPANESE SALAD TURNIPS (CSA)
  • TOSCANO KALE (CSA)
  • RED KITTEN SPINACH ( M,CSA)
  • BLACK SUMMER PAK CHOI (CSA)
  • MACHE [ CORN SALAD] (M,CSA), fresh, crisp, nutty flavor
  • HON TSAI TAI (CSA) flowering broccoli raab, all parts edible, sweet broccoli flavor with hints of mustard
  • VARIETIES OF KALE (M)
  • BOLD & PEPPERY ARUGULA (M)
  • THE AMAZING WASABI ARUGULA (M)
  • SPICY ASIAN MUSTARD GREENS (M)
  • AWESOME ASIAN AND LETTUCE SALAD MIX (M)
  • DRAGON TONGUE AND GIANT RED MUSTARD (M)
  • SUMMER FEST ASIAN GREENS (M)
  • TATSOI (M)
  • SWISS CHARD (M)
  • MEDICINAL AND NUTRIENT DENSE CHICKWEED (M)

TURNIP AND CARROT SALAD WITH MACHE AND HERB VINAIGRETTE

  • 2 turnips or kohlrabi
  • 1 medium carrot
  • 2 rosettes of MACHE or red kitten spinach
  1. Cut tops off of carrots and turnips
  2. Peel carrot
  3. Continue peeling carrots toward the top, after each peel, turn carrot to to create ribbons
  4. Slice turnip 1/4″ thick
  5. Stack slices and cut into sticks
  6. Trim base of MACHE rosette, releasing the leaves

HERB VINAIGRETTE

  • 2 T fresh lemon juice
  • 4 T olive oil
  • 1 T finely diced shallot
  • 1 T fresh tarragon, chopped
  • 2 T (heaping) pumpkin seeds and raisins
  • Mix all ingredients together, adding salt and pepper to taste

Serves 2 as a side, serves 1 as a main dish.

Enjoy this salad with your favorite dishes, pairs wonderfully with a crisp white wine such as an unoaked Chardonnay or a Sauvignon Blanc.

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Weekly Farm Notes :: December 7th, 2016

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!

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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!

Weekly Farm Notes :: November 30th, 2016

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!

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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.

Weekly Farm Notes :: November 22nd, 2016

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!

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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!

Weekly Farm Notes :: November 16th, 2016

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!

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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!

Weekly Farm Notes :: November 9th, 2016

Hello,

We are opening up a few more shares so let us know if you would like to sign up!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/8) by calling 423-637-9793.

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

See you at market!

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November 9th Produce

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

  • Chinese Napa Cabbage {M/CSA}: Napa cabbage is synonymous with kimchi but not all recipes are created equal. If you enjoy fermented foods but are sensitive to heat, check out this recipe for Kimchi with Apple. The sweetness from the apple helps to tame the heat from the red pepper flakes. As an added bonus, you can pick up apples at the market from Wheeler’s Orchard.
  • Daikon Radish {M/CSA}: daikon isn’t just for kimchi; in fact, you can ferment it on it’s own. Start simple with this easy recipe for Lacto-fermented Daikon Radish with Garlic. We recommend using our favorite fermenting lid from Kraut Source.
  • Black Summer Pak Choi {M/CSA}: grilling season is coming to an end so be sure to try this Grilled Baby Bok Choy with Miso Butter before it’s too late.
  • Toscano Kale {M/CSA}: this is my favorite variety of kale. I love making a big salad, dressing and all, and being able to eat it days later. Check out our Easy Kale Salad with Russian Dressing for a tasty and filling salad.
  • Green Leaf Lettuce {M/CSA}: who doesn’t love tacos?! Lettuce makes a great taco filling along with so many other items you can pick up at the market. Here are some tasty ideas for how to round out your taco dinner.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens are mild enough to use in just about any recipe but I have loved adding them to miso soup along with broccoli and rice. Try it with your favorite miso soup recipe.
  • Green Beans {CSA}: get in the mood for Thanksgiving and do a little trial run of this Vegan Green Bean Casserole. Unlike my family tradition growing up, I like to include new recipes every year and this sounds like something worth trying.
  • Green Kohlrabi {CSA}: did you know kohlrabi has more Vitamin C than oranges? One ounce contains 29% of your RDA while oranges have 25% (ok, so not much more, but still good to know!). Vitamin C helps keep your immune system healthy, making it a great thing to consume this time of year!
  • Awesome Asian & Lettuce Mix {M}: our newest recipe is for a Festive Holiday Salad with Champagne Vinaigrette and while I used this lettuce mix, you can use just about any greens you have available.
  • Tender Collard Greens {M}: our Collard Green & Pecan Pesto is a unique spin on an old classic. It’s a great way to get kids (and adults alike) to eat their greens!
  • Rainbow Swiss Chard {M}: if you are looking for a quick, tasty salad recipe, this Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs sounds great. Maybe a nice, simple side for a holiday meal?
  • Bold & Peppery Arugula {M}: I have been drawn to festive salads that can be served to lighten up rich holiday meals, and this one is no exception – Apple Pecan Arugula Salad. If you are looking for a heartier salad, my mother-in-law raves about this one – Charlie Bird’s Farro Salad.
  • Spicy Asian & Giant Red Mustard Greens {M}: I am cooking lots of soup lately but I often don’t find ways to incorporate mustard greens into soup. However, this recipe for Mustard Greens Soup with Poblanos and Almonds is one of my favorites. The greens are pureed and the other flavors balance out any spiciness.
  • Green Bell, Jalapeno & Habanero Peppers {M}: if you are a meat eater, check out the market’s newest recipe – Autumnal Chili. Not only can you make good use of the peppers but you can also add in a bunch of mustard greens.
  • Bitter Melon {M}: if you are into juicing, you might want to give this recipe a try for Green Bitter Melon Juice. I love sauteed bitter melon with Asian flavors but juicing it would be a fun experiment!
  • Variety of Herbs {M}: here are a few simple tricks for air drying herbs to enjoy all year long.

Weekly Farm Notes :: November 2nd, 2016

Hello,

With all the greens rolling in lately, have you stopped to try them all raw? There is such a variety of flavors, from mild to spicy, and texture, that you may realize something new. Try it out and let us know what you think!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/1) by calling 423-637-9793.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. Stop by and say hey!

See you at market!

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November 2nd Produce

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

  • Spicy Asian Mustard Greens {M/CSA}: if you a bit leary of spicier greens, combining them with starch and a bit of fat will help tame the heat. That is just what we did in our Mustard Greens Spanish Tortilla recipe. If you aren’t familiar, a Spanish tortilla is similar to the Italian frittata. It’s a great thing for breakfast, lunch or dinner!
  • Black Summer Pak Choi {M/CSA}: the weather is finally cooling down (maybe for good?) so it is time to bust out the soup recipes! I think this Ginger Bok Choy soup with Noodles recipe looks perfect for a chilly fall day.
  • Red Russian Kale {M/CSA}: I have been thinking of kale salads for the holidays (and plan to post one of my own soon) as it’s so nice to have something fresh to serve with an otherwise rich and heavy spread. This Kale Salad with Apples & Pecans sounds like something everyone could enjoy.
  • Summerfest Asian Greens {M/CSA}: have you tried Alice’s Greens Cobbler with a Cornmeal Crust yet? It sounds like another great meal to make now that the weather is turning cooler.
  • Japanese Salad Turnips {M/CSA}: we just published a new recipe for Korean Lacto-fermented Salad Turnips that we think you will love. Don’t worry if you are new to fermenting, we provided a few tips, tricks and links to other sites to get you started.
  • Awesome Asian & Lettuce Mix {CSA}: I don’t know about you but I could eat this salad mix every day! It really doesn’t need much besides a simple dressing. But if you want to step up your salad game and make it a bit fancier, check out The Essential Elements to a Satisfying Salad post.
  • Collard Greens {CSA}: I am currently obsessed with nutritional yeast (sometimes called a vegan cheese substitute) and have been putting it on everything. It even made it’s way into the dehydrator on these yummy “Cheesy” Collard Green Chips. They would be a great alternative to potato chips on any upcoming game day!
  • Swiss Chard {CSA}: we have plenty of Swiss chard recipes on the blog if you need some inspiration: Swiss Chard & Orange Oat Muffins, Barley & Lentil Soup with Swiss Chard and Millet & Quinoa Patties with Curried Swiss Chard.
  • Chinese Napa Cabbage {M}: American version of coleslaw is usually a sad affair. Limp cabbage drowning in a mayo based dressing is not my idea of a yummy side dish. That is why I was excited to find this recipe for Thai Coleslaw with Mint and Cilantro. It sounds fresh and delicious and something I plan to try soon.
  • Daikon Radish {M}: if you are interested in the health benefits of the daikon radish, check out this link which provides information on the respiratory, digestive, immunity and bone health properties.
  • Bold & Peppery Arugula {M}: I usually think of preserving arugula in the form of pesto but I have thought about it differently after reading this post on freezing it in ice cube trays. Do you have a tried and true way of preserving arugula?
  • Young Green Leaf & Green & Red Romaine Lettuce {M}: looking for a great dressing for your salad? We have a couple on the blog you might like – Hemp Seed “Ranch” Dressing, Russian Dressing, A Sweetened Dressing for Spicy Greens and Miso-Ginger Dressing.
  • Green Bell, Jalapeno & Habanero Peppers {M}: it’s time to make chili! Whether you like it spicy or not, vegan or with meat, there is a version for everyone. Here is a bean based version that looks yummy and makes good use of bell peppers but you could always add hot peppers to spice it up a bit.
  • Bitter Melon {M}: I kind of forgot about our recipe for Bread & Butter Bitter Melon Pickles until I was reading through The National Bitter Melon Council‘s website (yep, there really is a council for bitter melon). I plan to make these this weekend.
  • Delicata Squash {M}: I have experimented with a preservation technique typically used in Italy called “Sott’olio” or “under oil”. I plan to experiment with that technique to preserve squash and hope to share a recipe soon!
  • Variety of Herbs {M}: the Pumpkin Chowder on the market’s website looks so tasty and it is a great way to use some lovely fall time herbs such as rosemary, thyme and oregano.