Weekly Farm Notes June 12th, 2018

It’s the last week of Walking to Spring Week CSA! It’s week 2 of Session 1 Organic Egg Share pickup. Plus we’ll have veggies, plus tomato, herb, and zinnia plants for sale. Stop by and have some refreshing mint and oregano infused water!

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

  • Note that for best results storing all root vegetables, remove the tops as soon as you get home and store separately from the roots. Use the greens first; the roots will stay fresh longer.
  • Cucumbers {M/CSA} and Daikon Radish {M}: I want to try miso-fermented pickles. Laura Robinson talks about them on the website here.
  • Napa Cabbage {M}: This week on the Main St. Farmers Market blog I shared a recipe for Roasted Napa Cabbage.
  • Red Russian and Toscano Kale {M}, Tender Collard Greens {M}, and Swiss Chard {M}: I like a mix of greens sautéed, and parboiled if they are older/tougher. I had a mixed sautéed in homemade garlic olive oil this morning at breakfast and again at lunch. We are nearing the end of the greens as we move into summer. Preserve some for later: Preserving the Harvest: Freezing.
  • Young Escarole {CSA}: Are you ready to fire up the grill? Yes, you can grill escarole! This recipe also looks good, especially with the garlic oil. This week I roasted mine with ghee. Once it was mostly ready I topped with parmesan cheese and broiled it till brown. This is an especially good recipe if you’re trying escarole with kids or others who do not care for bitter flavors.
  • Just harvested fresh Elephant Garlic {CSA}: Use in this dip along with your favorite greens.
  • Gonzalez Cabbage {M}: This is just the right sized cabbage. Use in your favorite coleslaw recipe and add any carrots, shredded, that you have left over from last week. So pretty!
  • Yellow and zucchini squash {M/CSA}: I’m so excited that it’s time for summer squash! My favorite way to cook young summer squash is to saute it in butter, then top with basil or mix in a dollop of pesto. Tonight I’m going to spiralize my squash and combine with pesto.
  • This week’s new and different veggies are Lamb’s Quarters {M/CSA} and Nasturtium leaves {CSA}: Lamb’s quarters are a weed in some areas, and cultivated in place of spinach in others. Use it as you would spinach or chard, raw or cooked. Like chard and spinach, lambs quarters are high in oxalic acid, so the flavor should be familiar. Nasturtiums have a peppery flavor. The leaves would be pretty in any salad, or try Martha’s pesto recipe.
  • Mint and oregano {M}: I’ve been drinking mint tea everyday since the weather warmed up. Oregano is an important ingredient in Italian cooking, such as our favorite pasta sauce (use 2 tablespoons fresh, or to taste, in place of the dried). Rosemary {CSA} holds up well to roasting so it’s a good seasoning to use with vegetables you choose to cook that way. My dad likes to put a sprig in his tea each morning.

Organic Egg Shares available, 1 dozen a week for 12 weeks! Don’t wait to get signed up! You can come see us at market or go to Tant Hill Farm Egg Shares Call 423-637-9793 for more info!


Weekly Farm Notes June 5th, 2018

Walking to Spring Week 11 and Organic Egg Share pickup – the 1st Session egg share begins this week – and veggies for sale.

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

  • Note that for best results storing all root vegetables, remove the tops as soon as you get home and store separately from the roots. Use the greens first; the roots will stay fresh longer.
  • Cucumbers {M} and European and Pickling Cucumbers {CSA}: We just celebrated a birthday here, so I have cake on my mind. Cucumber cake is light and refreshing, perfect for a summer birthday.
  • Napa Cabbage {M/CSA}, Green Onions {CSA}, and Daikon radish {M}: Try Meghan O’Dea’s recipe for Kimchi, the Easy Way.
  • Red Russian {M/CSA} and Toscano Kale {M}, Tender Collard Greens {M/CSA}, and Ford Hook {CSA} Swiss Chard {M}: I like a mix of greens sautéed, and parboiled if they are older/tougher. I had a mixed sautéed in homemade garlic olive oil this morning at breakfast and again at lunch. We are nearing the end of the greens as we move into summer. Preserve some for later: how to freeze greens
  • Young Escarole {M/CSA}: Are you ready to fire up the grill? Yes, you can grill escarole! This recipe also looks good, especially with the garlic oil.
  • Carrots {CSA}: The birthday cake I made this week is the Ultimate Carrot Cake.
  • Gonzalez Cabbage {M}: This is just the right sized cabbage. Shred with Napa cabbage for a unique coleslaw or slice in circles and roast, topping with fennel seeds or caraway.
  • Yellow squash {CSA}: I’m so excited that it’s time for summer squash! My favorite way to cook young summer squash is to saute it in butter, then top with basil or mix in a dollop of pesto.
  • Mint and oregano {M}: I’ve been drinking mint tea everyday since the weather warmed up. Oregano is an important ingredient in Italian cooking, such as our favorite pasta sauce (use 2 tablespoons fresh, or to taste, in place of the dried).

Organic Egg Shares available, 1 dozen a week for 12 weeks! Don’t wait to get signed up! You can come see us at market or go to Tant Hill Farm Egg Shares Call 423-637-9793 for more info!


Weekly Farm Notes May 29th, 2018

Walking to Spring and Organic Egg Share pickup and veggies for sale. Next week: green onions, carrots, and – we hope – squash.

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

  • Note that for best results storing all root vegetables, remove the tops as soon as you get home and store separately from the roots. Use the greens first; the roots will stay fresh longer.
  • First cucumbers! {CSA} Personally, I prefer the first cucumbers of the year simply, with salt.
  • Napa Cabbage {M/CSA} and White salad turnips {M/CSA}: Try Meghan O’Dea’s recipe for Kimchi, the Easy Way.
  • Red Russian {M/CSA} and Toscano Kale {M}, Red Mustard {M/CSA}, Tender Collard Greens {M}, Rainbow and Ford Hook Swiss Chard {M/CSA}, and Spicy Asian Mustard {M}: You have probably noticed the veggies have more holes and are not quite as clean as usual! The bad bugs are in full force and the rain splashes soil up on the plants outside! We prefer not to wash the plants and place them in bags, but sometimes they are harvested wet due to the weather. Recently Olivia and I (our amazing Farm Help with harvesting, packing up and identifying native medicinal plants), harvested greens that had thick morning dew on them and we have harvested in the rain. We always have to go with the weather and situation! Heat, Freeze, Rain, Weeds, Bugs, Disease! We are nearing the end of the greens as we move into summer. Preserve some for later: how to freeze greens
  • Green leaf lettuce {CSA}: If you are tired of salad (such as Caesar Salad with baby romaine or a hearty one), try lettuce soup. Yes, lettuce soup! I first learned of it in A Severed Wasp by Madeleine L’Engle. The main character describes it as “A French way of using up lettuce when it starts to bolt. Lettuce and chicken stock, basically…” I’ve made it with shredded lettuce wilted in a homemade chicken stock, but there are many different recipes on the internet, including three in this article.
  • Daikon Radish with greens {M/CSA}: Use the greens along with your Asian greens, collards, mustard, and/or kale. Daikons are especially yummy roasted with ghee until caramelized.
  • Gonzalez Cabbage {M}: This is just the right sized cabbage. Shred with Napa cabbage for a unique coleslaw or slice in circles and roast, topping with fennel seeds or caraway.
  • Beets {CSA}: Roasted beets are fabulous on a salad and provide a nice visual contrast to the green leaf lettuce. Purée roasted beets and stir into mashed potatoes for fun color.
  • Kale flowers {M}: Use these to top your salads, as garnishes other dishes, or in drinks .

Organic Egg Shares available, 1 dozen a week for 12 weeks! Don’t wait to get signed up! You can come see us at market or go to Tant Hill Farm Egg Shares Call 423-637-9793 for more info!

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


Weekly Farm Notes May 15th, 2018

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

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

  • Note that for best results storing all root vegetables, remove the tops as soon as you get home and store separately from the roots. Use the greens quickly. The roots will store well and much longer.
  • Red Russian {M} and Toscano Kale {M/CSA}, Red Mustard {CSA}, Tender Collard Greens {M/CSA}, Spicy Asian Mustard, and Summerfest Asian Greens {CSA}: This week promises to be rainy and I feel like stews and soups will be welcome again. Try Greens Cobbler with a Cornbread Crust and use all your greens in one go in a hearty meal. Using a variety of greens gives a depth of flavor that a single variety does not. Note that mustard does not store as long as other greens so use it sooner than later!
  • Red Butter Lettuce {CSA}, Red and Green leaf lettuce {CSA/M}, and Baby Romaine lettuce {M/CSA}: If you are tired of salad (such as Caesar Salad with baby romaine or a hearty one), try lettuce soup. Yes, lettuce soup! I first learned of it in A Severed Wasp by Madeleine L’Engle. The main character describes it as “A French way of using up lettuce when it starts to bolt. Lettuce and chicken stock, basically…” I’ve made it with shredded lettuce wilted in a homemade chicken stock, but there are many different recipes on the internet, including three in this article.
  • Daikon Radish with greens {M/CSA}: Use the greens along with your Asian greens, collards, mustard, and/or kale. Daikons are especially yummy roasted with ghee until caramelized.
  • White {M} and Red {M/CSA} salad turnips. Red and white turnips together makes the prettiest lacto-fermented turnips.
  • Purple Kohlrabi {M}: Kohlrabi is the craziest-looking vegetable around. The taste reminds me of broccoli stems, which I loved as a kid. Shredded Kohlrabi with Butter and Parmesan is our family’s favorite way to eat it.
  • Pak Choi {CSA/M} and Rainbow and Ford Hook Swiss Chard {M}: I’m still eating Braised Bok Choy with Plenty of Garlic. This week I added my chard greens. I used my chard stems in quiche.
  • Collard and Kale Rabe{M}: I’ve been loving roasting the rabe I bring home. The leaves are like kale chips and the stems have a nice crunch, too. Trim your bunch and cut the stalks in half or to your desired size. Drizzle with a little oil, sprinkle with salt, and roast in the oven. Use a high heat like 450 if you can watch it closely, or go lower if your attention will be divided. I like to set a timer in 5-minute intervals, then 2 minutes when they’re nearly done. I like a bit of charred edges, but not too much. However, you can use rabe in a saute, in quiche, or any other way you like to use greens.
  • Spring Radishes {M}: Thinly slice radishes and use to top buttered bread for a French breakfast. Viola and Asian {M} flowers: Use these to top your salads, as garnishes other dishes, or in drinks .

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

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


Weekly Farm Notes May 8th, 2018

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

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

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

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

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


Tant Weekly Farm Notes May 1st, 2018

Be sure to make plans for Main St. Farmers Market’s Spring-a-Ma-Jig this week! In addition to the regular vendors there will be prepared foods by Bread & Butter, High Haute Foods, Syrup and Eggs, and Green Tambourine. Bill Scarborough will provide music. There will be special vendors and booths, including 2 Angels Mushroom Farm, The Wilderness Society, Scenic City Clay Arts, Compost House, Master Gardeners of Hamilton County, and Balance Studios (they’ll lead children’s yoga from 5:30-6:00). There is also a raffle of an assortment of prizes from vendors – including 1 weeks share from us. Find the list and more information on the Facebook event: https://www.facebook.com/events/2002823369759775/
Come by our booth and have a refreshing drink of Lemon Balm and Mint infused water!

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

  • Colorful Asian Mix for sauté {M}: My favorite way to sauté greens is the easiest. Use some olive oil and sauté onions and/or garlic until slightly softened. Add greens and stir, watching them wilt. Salt and pepper to taste. Add soy sauce if desired (use less salt). Even easier: use homemade garlic-infused olive oil and skip a step.
  • Red Russian {M/CSA} and Toscano Kale {M}: Do you have any kale left over from last week? Need an easy idea to use kale? Try bon appetit’s recipe for Spaghetti Aglio with Lots of Kale, but save your stems and saute with the garlic.
  • Bold and Peppery Arugula {M}: Arugula’s bold flavor comes through but is tamed somewhat in pesto. Try the pesto recipe from this week’s MSFM blog post.
  • Rainbow and Ford Hook Swiss Chard {M}: The other half of MSFM’s blog post this week is a chard and bean soup. It’s super yummy and all my family loved it.
  • Red and Green leaf lettuce {M} and Baby Romaine lettuce {M/CSA}: The news about lettuce lately is scary! There’s no better time to know your farmer and where your food comes from. Martha has a recipe for Caesar Salad with baby romaine.
  • Red Butter Lettuce {M}: This recipe for Salmon, Radish, and Bibb Salad With Herby Buttermilk Dressing looks easy and yummy. Use your CSA radishes and pick up some salmon from Wild Alaskan while you’re at the market.
  • White Japanese Salad Turnips with greens and Daikon Radish with greens {M}: For best results in storage remove the tops as soon as you get home and store separately from the roots. Use the greens along with your Asian greens, collards, mustard, and/or kale. Try both the radishes and turnips together in this salad recipe.
  • Purple Kohlrabi {M/CSA}: Kohlrabi is the craziest-looking vegetable around. Be sure to check out the photo of it on our Instagram page. The taste reminds me of broccoli stems, which I loved as a kid. This salad looks like a great way to prepare it on one of these warm days. Jalapenos are not in season so if you need some heat try topping it with spicy microgreens.
  • Black Summer {CSA} and Joi Choi {M} Pak Choi: I’m going to put in another plug for Braised Bok Choy with Plenty of Garlic. It’s so easy and, especially when you use one head of each kind of pak choi, it’s pretty, too.
  • Summerfest Asian Greens {CSA}, Spicy Asian Mustard {M}, and Tender Collard greens {M}: all three are brassicas and are tender. Use in your favorite stir fry or saute or in these frittata muffins. Cooking takes the bite out of the spicy mustard.
  • Collard Rabe {M}: I’ve been loving roasting the rabe I bring home. The leaves are like kale chips and the stems have a nice crunch, too. Trim your bunch and cut the stalks in half or to your desired size. Drizzle with a little oil, sprinkle with salt, and roast in the oven. Use a high heat like 450 if you can watch it closely, or go lower if your attention will be divided. I like to set a timer in 5-minute intervals, then 2 minutes when they’re nearly done. I like a bit of charred edges, but not too much.
  • Purple and Red Radish {CSA}: Thinly slice radishes and use to top buttered bread for a French breakfast.
  • Lemon Balm {M}: Feeling tense or have indigestion at the end of the day? Make some lemon balm tea!
  • Asparagus {CSA}: Pick up some mint while you’re getting your CSA share, stop by Crabtree Farm’s stand for a leek and make this quick pasta dish from Real Simple.
  • Mint {M}: if you have any mint left over from the asparagus and leek fettuccine, make some iced tea. It’s going to be warm Wednesday through Friday!
  • Pansy {CSA}, Viola and Asian {M} flowers: Use these to top your salads or as garnishes on other dishes. If you’re feeling ambitious you can use one of your egg share eggs and make candied flowers.

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

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


Market News April 24th

After some crazy rain it looks like the weather will clear up for market tomorrow. We look forward to seeing you there! Next week will be Spring-a-ma-jig with fantastic guest vendors, community partners, and a raffle to help support the market’s operational costs.

This week’s MSFM recipe uses pac choi in a simple but tasty side dish: http://www.mainstfarmersmarket.com/recipes/garlicky-bok-choy

CSA:

1. Joi Choi Pak Choi

2. Red and green leaf lettuce (last-minute change!)

3. Rosemary

4. Daikon Radish

5. Japanese Salad Turnips

6. Colorful Asian Mix for Sauté

7. Swiss Chard

8. Red Russian Kale

Kohlrabi and Tender Collards coming soon!

Market:

1. Colorful Asian Mix for saute

2. Red Russian and Toscano Kale

3. Tender Collard greens

4. Rainbow and Ford Hook Swiss Chard

5. Red and Green leaf lettuce

6. Baby Romaine lettuce

7. White Japanese Salad Turnips

8. Daikon Radish with delicious greens

9. Pak Choi

10. Collard Rabe

11. Red Mustard Greens

12. Spicy Asian Mustard

13. Rosemary and colorful edible Viola and Asian flowers to make you happy while you eat your salad!

Violas are not only pretty they are tasty and good for you, too! Violas, pansies, and the violets in your yard all belong to the Viola genus and have similar characteristics. The plant we commonly call simply viola is like a small pansy. Both violas and pansies come in many more colors than their wild purple and white cousins. Their flavor is sweet and often a bit minty. They also have an amazing list of nutrients that include antioxidants, flavonoids, mucilages, and salicylates. Enjoy these pretty nutrients in your salad, garnishing a refreshing drink, or, a favorite at our house, on a birthday cake. For specific ailments plenty of websites have instructions on making teas, poultices, and tinctures.

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