Weekly Farm Notes :: Nov 11th, 2015

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Hello!

Thanksgiving is my favorite of all holidays and it is only 2 weeks away! You will see below that I have quite a few turkey day side dish suggestions using our beautiful farm fresh bounty. It’s not to early to start planning!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

See you at market!

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November 11th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Kale {M/CSA}: Thanksgiving isn’t complete without stuffing so why not try a Kale and Caramelized Onion Stuffing this year! Maybe gratins are more your thing – this vegan Kale and Mushroom Gratin looks tasty too!
  • Tender Collards {M/CSA}: I recently tried cooking collards in my pressure cooker and they are the best I have ever tasted! I just cooked them with onion, apple cider vinegar and a little sugar. If you own a pressure cooker, I highly suggest you try this technique. Here is a vegetarian recipe for Pressure Cooker Balsamic Collard Greens that sounds amazing.
  • Rainbow Swiss Chard {M/CSA}: I am working on a recipe for Orange & Swiss Chard Oat Muffins that I will publish later this week. You could make and freeze a batch this week, then pull them out for breakfast the day after Thanksgiving when you can’t imagine ever cooking again.
  • Cabbage {CSA}: I think a lovely winter slaw would be a great addition to Thanksgiving dinner!
  • Green Onions {CSA}: I have been dying to try this Shredded Tofu and Mushroom Stir-Fry recipe. It would be perfect this week as you can use our green onions and cilantro and then pick up mushrooms from Land Before Time Farm. For something quite different, check out our Green Onion Yogurt Flatbread recipe!
  • Lettuce Mix {CSA}: winter salads take on a whole different personality from those we consume during the warmer months. I love the heartier textures and tastes in salads during this time of year (although it still doesn’t even feel like autumn yet!). Here is a great list of colorful salads to help inspire.
  • Pak Choi {CSA}: here is another way to incorporate the lovely mushrooms you can find locally with our pak choi and green onions. Don’t forget about our Raw Spicy Pak Choi Salad also!
  • Spicy Large Leaf Arugula {M}: I am not a football fan but I would definitely come to your house to watch a game if you made the Feta and Arugula Guacamole recipe below!
  • Spicy Asian Mustard Greens {M}: have you ever eaten Sag Aloo? It is an Indian spinach sauce mixed with chunks of potatoes but I made it recently with kale and mustard greens. It is wonderfully satisfying and delicious but not something many people make at home. It really doesn’t take much time and the sauce can be made ahead and frozen. I will publish a recipe in just a couple of days so keep an eye out!
  • Parsley {M}: here is a completely different type of salad – Parsley and Onion Salad on Grilled Bread. I think this would be a lovely Thanksgiving day appetizer 🙂
  • Cilantro {M}: from hummus to pesto to compound butter, you can surely find inspiration here!

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Recipe :: Feta and Arugula Guacamole

This recipe is from Cook’s Country. It makes 2-1/2 to 3 cups and serves 4 to 6 people.

Ingredients:

  • 3 ripe avocados
  • 1/2 cup chopped baby arugula
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon ground cumin
  • 4 ounces feta cheese, crumbled (1 cup)

Directions:

  • Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add arugula, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
  • Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add feta and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It looks like I am not the only one deep into Thanksgiving preparations!

 

Weekly Farm Notes :: Nov 4th, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding more pictures and nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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November 4th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Purple Kohlrabi {CSA}: hey, don’t throw away those leaves! Use them like you would any other green – shred and toss into a salad or saute in a little oil with garlic and red pepper flakes. And if you need ideas for the bulb, check out our Kohlrabi Hash Browns or Raw Sesame Marinated Kohlrabi recipes!
  • Red & Green Mustard {CSA}: I am always looking for easy, vegetarian stews for the fall and winter. I think this Chickpea Stew with Orzo and Mustard Green recipe looks great!
  • Rainbow Swiss Chard {M/CSA}: however you choose to prepare your Swiss chard, I would highly recommend pairing it with a little cumin (we used this pairing in our recent Barley & Lentil Soup with Swiss Chard recipe). I think a some cumin scented Swiss chard would be great on a taco or added to a burrito.
  • Red Leaf Lettuce {M/CSA}: these large, tender leaves are perfect for lettuce wraps. Check out our Korean Lettuce Wraps recipe for some inspiration!
  • Awesome Asian Greens Mix {M/CSA}: the mix this week doesn’t include lettuce so it would be great raw or quickly sauteed, maybe with some ginger garlic sauce?
  • Tender Collards {M/CSA}: have you ever used your collards in a smoothie? I haven’t either but this recipe sounds like a great one to try!
  • Red Kale Mix {M/CSA}: this kale mix (which varies in color) includes Red Ruffled, Red Russian, Red Ursa and Scarlet. Don’t forget, you can always dehydrate your greens! Check out our Preserving the Harvest post on Dehydrating for more details plus a recipe.
  • Baby Romaine Lettuce {M/CSA}: anyone suffering from allergies will find this interesting:
    • All common lettuce varieties are considered hypoallergenic (unlikely to cause allergic reactions), but romaine lettuce may offer additional health benefits for people who suffer from allergies thanks to its high folate content (one ounce of romaine delivers 10% of the Daily Value for this B complex vitamin). A 2009 study examined the blood folate levels of more than 8,000 people with and without asthma and allergies and found that people with the lowest serum folate levels were 31% more likely to have allergies and 40% more likely to have wheeze than those with the highest levels of folate. The inverse association also appeared to be dose-dependent, meaning that the people with the highest levels of folate were least likely to suffer from allergies or wheezing. This study appeared in the June 2009 issue of the The Journal of Allergy and Clinical Immunology.
  • Spicy Large Leaf Arugula {M}: do you ever make homemade pizza? It’s fairly easy if you buy pre-made dough from the grocery store. One of my all time favorite pizzas is roasted red peppers and cheese topped with lightly dressed arugula after it comes out of the oven. Give it a try – I am sure you will love it too!
  • Spicy Asian Mustard Greens {M}: if you want to preserver your mustard greens for use down the road, try this Mustard Green Harissa. It’s spicy and flavorful and great in so many different applications.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I am sooo excited for Thanksgiving and look forward to, among many things, cranberry sauce!

 

Weekly Farm Notes :: Oct 28th, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Are you interested in fermenting? We love using this preservation technique, and given we will have lots of fermentable foods soon (cabbage!), we have started collecting our favorite sources and recipes on Pinterest. Do you have any favorite sites or recipes we should add?

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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October 28th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Mini Cabbage {CSA}: simply roast these mini cabbages just like you would Brussels sprouts for a delicious side dish you can enjoy with any meal.
  • Tatsoi {CSA}: you can use this Asian green just like spinach – so eat it raw or quickly saute it. For a quick meal, try this suggestion of adding it on top of egg and avocado toast. Yum!
  • Bitter Melon {CSA}: have you tried bitter melon before? It is completely new to us but we are excited to try it! This link gives details on how to prepare it and this link provides information and recipe ideas from different parts of the world. Also, did you realize the bitter melon is medicinal? From lowering blood sugar to providing an excellent source of folates, this edible pod is worth adding to your diet!
  • Red Leaf Lettuce {M/CSA}: these large leaves are perfect for vegetarian lettuce wraps! Try replacing the corn with our salad turnips for a truly seasonal meal.
  • Ford Hook Swiss Chard {M/CSA}: these rainy, cool days have me craving soup. Give our Barley and Lentil with Swiss Chard recipe a try!
  • Awesome Asian Lettuce Mix {M/CSA}: it’s almost citrus season so I am thinking about pairing citrus with just about everything. I think this recipe with mandarins, avocado, almonds and an Asian dressing would be perfect with these greens!
  • Tender Collards {M/CSA}: these tender collards are perfect for a quick saute. I love this combination with sesame seeds, sesame oil and mirin for an Asian twist on a Southern classic.
  • Red Russian Kale {M/CSA}: have you tried The Best Kale Salad yet? This week might be the perfect time to try it because you can use the cabbage from your CSA share as well.
  • Scarlet Salad Turnips {M}: shave some of these over a salad or include in the lettuce wraps mentioned above. You can also use these in our Roasted Radish and Salad Turnips with Barley Salad recipe!
  • Spicy Large Leaf Arugula {M}: I love mixing arugula with milder salad greens for a nice balance of flavor. Try our Sweetened Dressing for Spicy Greens recipe and enjoy the boldness of this delicious green!
  • Spicy Asian Mustard Greens {M}: everything gets turned into pesto these days but here is a fresh take. It uses sprouted nuts and eliminates cheese so it’s great for those of us who are dairy-free!
  • Baby Romaine Lettuce {M}: you can’t say romaine without thinking about Caesar salad. If you want to enjoy this classic without feeling guilty, try this tofu based dressing!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It’s time to start thinking about Thanksgiving! Get your local turkey now!

 

Weekly Farm Notes :: Oct 21st, 2015

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Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

A note on the Napa cabbage: when you farm without the use of harmful pesticides, sometimes you have to deal with what Mother Nature gives you. Right now, we are dealing with some worms in the cabbage but there is a simple way to get rid of them. Chop the cabbage roughly and soak in a large bowl (or sink full) of water that has been mixed with 1/4 cup of salt and 2 tablespoons of vinegar for 20 minutes to 1 hour. Rinse thoroughly then drain and use as desired.

See you at market!

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October 21st Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Napa Cabbage {CSA}: check out my Quick Kimchi recipe on the Main Street Farmers Market blog this week!
  • Carrots {CSA}: simple roasted carrots are a favorite of mine. I love Cook’s Illustrated recipe and have used it over and over again. It is included below so you can give it a try as well.
  • Rainbow Swiss Chard {CSA}: learn about the blood sugar control properties and more of this tasty green here!
  • Awesome Asian Lettuce Mix {M/CSA}: I have been on a buddha bowl kick this week. I think these Asian greens would be a great base for a recipe like this one.
  • Pak Choi {M/CSA}: for a super simple and tasty meal, give our Triple Sesame Noodles with Pak Choi recipe a try!
  • Spicy Red Mustard Greens {M/CSA}: check out this Quick Pickled Mustard Green recipe – I could find lots of ways to use greens preserved this way!
  • Siberian Kale {M/CSA}: Wheelers Orchard is selling “ugly” apples this week, which are perfect for processing (homemade applesauce, anyone?!). I was actually thinking of picking some up, cooking it down with kale, and making a fruit and vegetable leather (think homemade fruit roll-ups). We would love to hear if you have any experience in this area!
  • Tender Collards {M}: this recipe for Breakfast Tacos with Eggs, Onions and Collard Greens has me dreaming of weekend brunch.
  • Bold & Peppery Arugula {M/CSA}: these greens have a bite this week but the more bitter, the better, I say! Check out this article on why bitter greens are good for your health. This article provides lots of great ideas to tame the flavor. My favorite way to enjoy bitter greens is in a salad with a sweetened dressing.
  • Salad Turnips {M}: I haven’t tried this yet, but our salad turnips are mild enough that I think they would be great in our newest recipe for Kohlrabi Hash Browns. Swap the kohlrabi for salad turnips and you have a meal in minutes!
  • Mint {M}: if you love Indian food as much as I do, then I suggest whipping up a batch of Cilantro-Mint Chutney to serve along side your favorite dishes. This sauce would freeze well, too!
  • Lemon Balm {M}: shrubs, which are sweetened vinegar mixtures, typically use fruit for flavoring. I swapped the fruit for lemon balm in this recipe and it was delicious!
  • Eggs {M}: pick up collard greens too and make this Breakfast Tacos with Eggs, Onions and Collard Greens recipe!

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Roasted Carrots

As noted above, this recipe is from Cooks Illustrated. It serves 4-6.

Ingredients:

  • 1-1/2 pounds carrot, peeled, halved crosswise, and cut lengthwise if needed to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper

Directions:

  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
  • Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you cook, even just casually, you should know about mirepoix – Alice breaks it down for you.

 

Weekly Farm Notes :: Oct 14th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 14th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Awesome Asian Lettuce Mix {CSA/M}: check out this Turmeric Tahini Dressing – I think it would be great on these greens!
  • Daikon Radishes and Greens {CSA/M}: did you know that a 7″ long daikon radish has more Vitamin C than a small orange?! There are 74mg of Vitamin C in a daikon compared to 51mg in an orange.
  • Pak Choi {CSA/M}: have you tried our Raw Spicy Pak Choi Salad yet? Let us know what you think!
  • Napa Chinese Cabbage {CSA/M}: here is a link with lots of ideas of how to use your cabbage! I am definitely planning to make the quick kimchi (with the addition of daikon radishes) that is mentioned in this post.
  • Spicy Mustard Greens {CSA/M}: I love adding mustard greens to curried dishes (think chickpeas) or red lentils. The flavor really stands up well to intensely spiced dishes.
  • Kohlrabi {CSA}: I made these kohlrabi fries last season and loved them! It’s a fun, new way to enjoy kohlrabi.
  • Mild Mustard Greens {M}: these greens are mild enough to eat raw. Why not add some to your next salad?
  • Kale {CSA/M}: pick up some potatoes and eggs and make this easy, weeknight soup!
  • Tender Collards {M}: our Collard Green & Pecan Pesto recipe is one of my favorite pesto recipes. It can be frozen and is a great way to preserve your greens.
  • Arugula {M}: these greens are one of the best vegetable sources of Vitamin K, providing a boost for bone and brain health.
  • Salad Turnips {M}: these turnips are great raw but if you need a change of pace, try our Roasted Radish & Turnips with Barley Salad.
  • Red Leaf Lettuce {M}: check out our Essential Elements of a Satisfying Salad post and create a salad without a recipe.
  • Eggs {M}: my new go-to weeknight recipe is brown rice, a fried egg and vegetables (any of our veggies would be a great!) topped with a little soy sauce. Pick up some of our organic eggs and have a meal ready in minutes!

Weekly Farm Notes :: Oct 7th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 6th Produce

The amount of crops available at market is still TBD this week due to rain. Those listed below are included in the CSA:

  • Hakurei and Scarlet Salad Turnips: I fermented thinly sliced radishes and salad turnips last week and they were nice and funky after 5 days. There are lots of variations out there but this is the one I used.
  • Daikon Radishes and Greens: looking for a way to use your radish greens? Here is a new recipe for Black Beans and Radish Greens Dip – it couldn’t be easier.
  • Pak Choi: check out our new recipe for Triple Sesame Noodles with Pak Choi!
  • Butter and Red Leaf Lettuce: if you haven’t done so yet, check out our Essential Elements to a Satisfying Salad post. Salad should never be boring.
  • Potatoes: when I saw both potatoes and garlic on the list this week, my mind immediately went to potato and garlic soup. There are so many variations, but why not try something like this and then incorporate your greens into it?
  • Garlic: I know there are so many ways to use garlic, but if you are looking for something new, try fermenting your garlic cloves. I roughly followed these instructions last spring and I am still using the garlic. It is SO good and the resulting brine is like pickle brine but with an intense garlic kick. Not sure how I will use the brine but it definitely won’t go down the drain.
  • Apples from Wheelers Organic Orchard: have you ever compared the flavor of local, organic apples to those you get at the supermarket? I bought some organic apples, grown in Washington, last week from a local organic grocer and they were so bland compared to what is available from Wheelers. Take advantage of the season and enjoy apples at their peak of freshness!

Weekly Farm Notes :: Sep 30th, 2015

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Hello!

Just to rehash from last week, we have new information on the website:

  • If you can’t remember what is what after you get home, check out our produce pictures and detailed information tab for pictures of each individual item in your CSA basket. We are still working to update this information so check back each week.
  • We added a tab that will allow you to easily search our recipes. Wondering what you can do with your greens? Check out this tab for constantly updated ideas!

See you at market!

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September 30th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Awesome Asian Mix {CSA}: wow, check out this mix – you get Yukina Savoy, Tokyo Bekana, Ruby Streaks, Red Komatsuna, and Suehihung Mustard! You can either eat it raw in a salad or saute it.
  • Broccoli Rabe {CSA}: I found a recipe for sauteed broccoli rabe, blue cheese and bacon pizzas that looked really interesting. Swap out the bacon for mushrooms for a vegetarian version.
  • Hakurei and Red Scarlet Salad Turnips {M/CSA}: why not combine the turnips AND the greens in the next salad you make? Here is a recipe for a turnip green salad with a sweeter dressing to help balance any spiciness or bitterness from the greens (check out our salad post for lots of great salad making tips!).
  • Radishes and Greens {M/CSA}: wondering what to do with all those lovely radish greens? Make a pesto of course!
  • Toscano and Siberian Kale {M/CSA}: this is one of my all time favorite fast foods. Try it with different greens and even different types of grains.
  • Pak Choi {M/CSA}: to prepare pak choi, separate the greens from the stems, slice and wash. I suggest sauteing the stems over medium-high heat for a couple minutes on one side or until browned. Flip and allow the other side to cook for a minute before adding the greens. They will cook very fast so just flip them around for a minute and serve. I served mine with sesame noodles – look for that recipe soon!
  • Spicy Mustard Greens {M/CSA}: I am planning to saute these greens and add them to a homemade hummus recipe. I will share the recipe with you if it turns out well!
  • Collard Greens {M}: there are lots of recipes for collard green and white bean soup so it must be good! Here is one such post but I bet you can make it or something similar by following our soup making tips.
  • Summerfest Komatsuna {M}: these greens work great in smoothies given their mild flavor profile. Try it in your favorite smoothie recipe and let us know what you think!
  • Daikon Radish and Greens {M}: did you know daikon radishes are one of the main ingredients to kimchi? If you don’t have the time or experience to start a fermentation, why not try quick pickling them? Follow our Quick Pickled Okra post and just swap out okra for daikon.

Weekly Farm Notes :: Sep 23rd, 2015

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Hello!

We are in the process of adding more information to our website that we think you will find useful. First, we have added a tab with produce pictures and detailed information, including storage tips, nutrition and recipe links. Second, we added a tab that will allow you to easily search our recipes. Both tabs are a work in process so please check back weekly for updated information. Please let us know if you are looking for additional information and we would be happy to include it!

See you at market!

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September 23rd Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Summerfest Komatsuna {CSA}: I simply chopped this up last week and added it to a basic miso soup recipe (along with some brown rice to make it a complete meal). This recipe takes just 15 minutes!
  • Swiss Chard {CSA}: this is my kind of recipe – protein, veggies and cheese in one bowl makes my heart happy.
  • Snap Green Beans {CSA}: do you ever have left over cornbread that gets a bit dry? I had some last week that I crumbled and sauteed in butter until brown and crispy. I sprinkled the cornbread crumbles over steamed green beans for a tasty side dish.
  • Hakurei Salad Turnips {CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Collard Greens {M/CSA}: I am thinking ahead to cooler weather and the holidays and this Collard Green Gratin sounds like something I should try soon.
  • Royal Radishes and Greens {M/CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Siberian Kale {M/CSA}: we are big smoothie fans here at Tant Hill! We love adding greens to our smoothies and kale is the perfect option. Check out our Pinterest page where we have gathered some recipes from around the web.
  • Pak Choi {M/CSA}: check out our quick, delicious recipe for Raw Spicy Pak Choi Salad. Serve this along side one of my favorite weeknight dinners of rice topped with a fried egg. It’s the best type of fast food.
  • Okra {M}: we have a couple okra recipes on the website for you to try – Quick Pickled Okra and Fresh Okra Cakes. I am also experimenting with dehydrating okra this week and will report back!
  • Arugula {M}: umm, why haven’t I made this salad before?! It’s a great use for your radishes too.
  • Spicy Asian Greens {M}: these greens deserve a great dressing. Check out the dressing section of our Essential Elements to a Satisfying Salad post and easily make your own!
  • Yukina Savoy {M}: this green looks like tatsoi but actually belongs to the Brassica family along with cabbage, broccoli and kale. You can use it any way that you would use spinach but here is a simple recipe for Mushrooms and Yukina Savoy if you need some inspiration.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? This week she discusses making a roux – an essential element for many sauces and stews. Learn this now and use it all Fall and Winter long!

Weekly Farm Notes :: Sep 16th, 2015

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Hello!

The CSA starts tomorrow…are you as excited as I am?! So many tasty things to look forward to cooking over the next week. And if you haven’t signed up yet, there are a few spots left! Contact us here to find out more.

Although we haven’t had much at market the past few weeks, we have been busy on the farm and online in this space getting ready for this upcoming growing season. We have posted both an Essentials to Making Soup and an Essentials to Making Salad in hopes you can make both without a recipe. Check it out and let us know your thoughts!

Looking for something to do this weekend? It’s time again for the Tastebuds Farm Tour from 10am-5pm. Stop by our farm, and lots of other amazing farms, and see exactly where your food is grown! We look forward to seeing you soon.

For those with a CSA share – next week you can expect pak choi, awesome Asian salad mix, and tender collards. We will have recipe ideas for you next week!

See you at market!

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September 16th Produce

Here are the items you can expect at Market (denoted by M) and/or in the CSA (denoted by CSA):

  • Summerfest Komatsuna {CSA}: this Asian green is a cousin of the turnip but with a more mild flavor. It is sometimes called Japanese Mustard Spinach. Cook these greens similar to other Asian greens – stir-fry, steam or add to soups. I think they would be a great addition to a miso soup (look for a recipe soon)!
  • Royal Radishes and Greens {M/CSA}: I made this recipe for Radish & Black Bean Salsa years ago when I first started volunteering for a farm in Cincinnati, OH. I was handing out samples at a CSA pickup and after one little boy tried it, he asked his mom to make it so he could eat it for lunch the next day! It was pretty wonderful, and so is the salsa.
  • Siberian Kale Mix {CSA}: you may be looking for something hearty now that there is a chill in the air. If so, give this Coconut Curried Kale and Sweet Potato dish a try.
  • Amara Mustard Greens {M/CSA}: Also called African Kale, these mustard greens are on the mild side. I think they would be great in our Greens & Cheese Frittata Muffins or in our Millet & Quinoa Patties!
  • India Mustard Greens {M/CSA}: these mustard greens are spicy and I think they would be great in a sauce. Try our Green Tahini Sauce or my recipe for Mustard Green Harissa.
  • Arugula {M}: so many wonderful ways to enjoy arugula – check out this post from The Kitchn for a little inspiration.
  • Hakurei Salad Turnips and Greens {M/CSA}: here is a simple farro salad recipe to use both your turnips and the greens. Simply add white beans or your favorite protein and dinner is ready!
  • Green Tomatoes and Red Cooking Tomatoes {CSA}: I know what I am doing with my green tomatoes – frying them! There are a million recipes for fried green tomatoes but this one is served with basil mayonnaise, so pick up some basil tomorrow too! And for the red cooking tomatoes, add them to Main Street Farmers Market recipe for West African Soup – yum!
  • Snap Green Beans {CSA}: you might as well enjoy basil now before it is gone – Green Bean Salad with Basil, Balsamic and Parmesan.
  • Basil {M}: I learned a great new technique last week to preserve basil. Take a stack of 10 or so leaves, place them in a pint sized canning jar, sprinkle with salt and olive oil, and repeat until jar is full. Drizzle stack with additional olive oil until basil is mostly covered (it will continue to compress – check it every day or so for a few days to make sure it is fully covered). They should keep in the refrigerator for months!
  • Eggs {M}: did you know unwashed, farm fresh eggs can last up to 3 months in the refrigerator?! Pick some up tomorrow and you will always have a meal options waiting for you.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She is opening the door on one of my favorite things to make in the kitchen – sauces! So much to learn, so let’s do it together.

Weekly Farm Notes :: August 11th, 2015

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Hello!

I am including the same CSA information as I sent last week. Spots are filling up fast so please sign up soon if you are interested!

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We may be in the midst of summer heat but this is the BEST time to think about your Fall, Winter and Spring CSA! Not only can you secure your spot in, what is shaping up to be, our best season ever, but you can also help support our farm as we ramp up to provide you with healthy, delicious food.

You may be wondering how much variety there can be during the cooler months. While Mother Nature will partially dictate which of these products will make it to market, here is a list of seasonal produce you may see in your CSA share and at market: variety of cabbage, Chinese napa cabbage, bitter melon (NEW), variety of Pak choi, variety of kohlrabi, green onions, garlic, salad turnips, carrots, beets, variety of radish, salsify (NEW), rutabaga, arugula, spinach, variety of kale, Swiss chard, collard greens, broccoli raab, mustard greens, Asian greens, lettuce mix, variety of lettuce, pie pumpkin, winter squash, rampicante squash (NEW), potatoes, sweet potatoes, herbs, Jerusalem artichokes, chestnuts, and apples.

You can sign up by emailing us at food@tanthillfarm.com or stop by our booth at market tomorrow!

Let’s not lose sight of the current growing season, however. The list below includes items we will have available tomorrow. We hope to see you at market!

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August 12th Produce

Here are some of the items you can expect this week:

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Recipe :: Benedictine

I have only lived in the South since last November but I instantly fell in love with the food culture. I love reading about traditional Southern recipes and wanted to share this one which I just found in The Southern Foodways Alliance Community Cookbook. This spread, which would be great with our Diva cucumbers, is usually served in the form of finger sandwiches.

Ingredients:

  • 1 large cucumber, peeled, seeded and grated
  • 10 ounces cream cheese, at room temperature
  • 2 tablespoons grated onion
  • Coarse sea salt
  • Ground black pepper

Directions:

  • Place the cucumber in a fine mesh sieve set over a bowl. Place in the refrigerator to drain for 2 hours. Transfer the cucumber into the bowl of a food processor and discard the collected liquid. Add the cream cheese and onion; pulse to combine. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving lightly chilled.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? I always appreciate an introduction to topics and dishes I have never heard of before. Thanks, Alice!