Weekly Farm Notes :: Dec 9th, 2015

Hello!

The recent fall CSA session ended last week (unless you received an extension email from Mark & Gina). We will still have plenty of goodies at market, though! And don’t forget, if you have already signed up for a Winter or Spring CSA session, you get 10% off anything else you purchase!

See you at market tomorrow!

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

December 9th Produce

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

  • Tender Collards {M/CSA}: check out the markets latest recipe for Sicilian Greens with Pine Nuts and Golden Raisins. Try a different combination of greens, nuts and dried fruit – like Swiss chard, almonds and apricots or kale, pecans and cherries. Experiment and have fun!
  • Swiss Chard {M/CSA}: check out the easy Egg Gratin with Swiss Chard and Cherry Tomatoes recipe below. I have also made it with broccoli rabe and spicy peppers so play around with the ingredients and make it using whatever you have on hand.
  • Siberian, Red Russian & Toscano Kale {M/CSA}: check out our most recent post for Kohlrabi Greens Furikake – it would be just as good with kale!
  • Mild Mustard Greens {M/CSA}: have you checked out our Indian Mustard Green Sauce with Potatoes recipe yet? It is great comfort food for chilly nights!
  • Pak Choi {M/CSA}: I developed this Quick Kimchi recipe for the market using Napa cabbage. However, I think you could use pak choi and get great results too! While this version won’t last quite as long as the traditional, fermented style, I don’t think it would stick around in your refrigerator long enough anyways!
  • Awesome Asian Salad Mix {M/CSA}: this mix includes a variety of 5 greens but does not lettuce, making it great raw or sauteed. I think this Udon with Tofu and Asian Greens soup looks like a great way to use these greens.
  • Red & Green Baby Butterhead Lettuce {CSA}: now THIS is what salads should look like! I, too, hate wimpy salads and think they need lots of variety in flavor and texture to satisfy.
  • Spicy Large Leaf Arugula {M}: I love using arugula in veggie wraps. They are really simple and can be varied in so many ways. All you need are 10″ or larger tortillas, hummus or other spread, and your favorite fixings – I usually use olives, feta, sauteed or roasted veggies, and arugula or other fresh greens. This is fast food you want to eat!
  • Spicy Asian Mustard Greens {M}: I think these greens would be great in our Quinoa & Kale Bites recipe!
  • Wasabi Arugula {M}: wasabi arugula has an extra kick! Here is a list of recipes that work well with spicy arugula.
  • Cilantro {M}: I don’t own a juicer but I am sure some of you do out there. Here is a great Lesson on Juicing post from one of my favorite bloggers. She juiced cilantro with some serrano chiles tossed in and suggests mixing it with yogurt and serving with tomato soup – yum!

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

Recipe :: Egg Gratin with Swiss Chard & Cherry Tomatoes

This recipe is from The Complete Vegetarian Cookbook by America’s Test Kitchen – it’s an everyday go-to cookbook for me. It serves 4-6.

Recipe notes: 1) I used Parmesan in place of Manchego and also cut the amount in half and I still think it turned out great; 2) I also used about 8 spicy pickled peppers in place of the tomatoes – it both saved time and added an extra kick to the dish; 3) I used an 8 x 8 glass baking dish and it worked well.

Ingredients:

  • 3 tablespoons unsalted butter, plus extra for dish
  • 2-1/2 ounces Manchego cheese, grated (1-1/4 cups)
  • 8 ounces cherry tomatoes
  • Salt and pepper
  • 2 garlic cloves, minced
  • 8 ounces Swiss chard, stemmed and cut into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1-1/4 cups half-and-half
  • 4 large eggs

Directions:

  • Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease bottom and sides of broiler-safe 2 quart gratin dish with butter and sprinkle with 1/4 cup Manchego evenly over bottom and sides of dish. Melt 1 tablespoon butter in 10-inch non-stick skillet over medium-low heat. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until tomatoes begin to break down and release their liquid, 3-5 minutes; transfer tomatoes to prepared dish.
  • Wipe out now empty skillet with paper towels and melt remaining 2 tablespoons butter over medium-low heat. Add garlic and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 1 minute. Transfer chard to gratin dish and spread evenly over tomatoes.
  • Whisk cornstarch and 1/2 teaspoon salt together in medium bowl. Whisk in half-and-half, eggs, and 3/4 cup Manchego until thoroughly combined. Pour egg mixture over tomatoes and greens. Sprinkle with remaining 1/4 cup Manchego. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30-40 minutes, rotating dish halfway through baking. Remove gratin from oven.
  • Heat broiler. Broil gratin on top rack until cheese is golden brown, about 2 minutes. Let gratin cool until custard has set up, about 5 minutes. Serve.

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

Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love the sound of this avocado pasta and plan on trying it ASAP!


Weekly Farm Notes :: June 30th, 2015

Hello!

Salsa is the perfect dish to bring to a July 4th cookout. It’s fresh, easy and works for just about any dietary restriction. Luckily, we are having a sale on salsa ingredients! For only $6, you get 1 pound of tomatoes, 1 head of garlic, 1 jalapeno and 1 bag of papalo. Wondering how to integrate papalo, also called summer cilantro, into your salsa? Look no further than our most recent recipe!

We will also have July 4th flower arrangements to make this weekend festive. We hope to see you at market!

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

July 1st Produce

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

  • Red, Yellow and Heirloom Tomatoes: give these beauties a try in our salsa recipe. You won’t be sorry.
  • Cherry Tomatoes: did you try the cherry tomatoes last week?! They were so incredibly sweet, I just ate they straight. How do you use your cherry tomatoes?
  • Diva Cucumbers: tomatoes and cucumbers call for gazpacho! There are a million recipes out there but this one is my favorite.
  • Japanese Eggplant: these eggplant have the cutest varietal names: Hansel, Gretel and Fairytale 🙂 Ok, names aside, you need to know that these are the long, skinny variety. They typically have firm, somewhat dry flesh that is best used for sauteing, stewing or stir-frying. See below for Miso-Sesame Glazed Eggplant recipe!
  • Red & Green Cabbage: I made the Venetian Cabbage Soup tonight for dinner and it was oh so tasty. I topped mine with a little Parmesan and a drizzle of extra-virgin olive oil. Simplicity at its best.
  • Tomatillos: salsa verde immediately comes to mind when I hear tomatillos. This bright, tart salsa can be made with raw or roasted tomatillos. I think this recipe for a roasted version sounds wonderful!
  • Jalapenos: buy lots of these now and make pickled jalapenos to enjoy for months to come!
  • Garlic: we are currently testing a batch of fermented garlic cloves. The only downside is the wait – 3 to 4 weeks at room temperature and then another month or so in the refrigerator (if they last that long!). Buy 5 or more heads and test this along with us!
  • Papalo: although papalo has a unique taste all its own, it is a good substitute after cilantro bolts in the heat of the summer. Try it with our salsa recipe or use it in place of cilantro in guacamole.
  • Mint: I made a citrus-mint-ginger syrup recently to drink with iced green tea. Be on the lookout for that recipe coming soon!

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

Recipe :: Miso-Sesame Glazed Eggplant

This recipe is from My New Roots: Inspired Plant Based Recipes for Every Season. This serves 2 but it can easily be doubled. I made a couple substitution suggestions below in parentheses.

Ingredients:

  • 2 medium Japanese eggplants
  • Knob of coconut oil or ghee melted (or vegetable oil)
  • 2 tablespoons white miso
  • 1 tablespoon brown rice vinegar
  • 1 teaspoon pure maple syrup
  • 1 tablespoon tahini
  • 2 tablespoons sesame seeds
  • 3 tablespoons minced fresh chives (try some mint or papalo in place of the chives)
  • Steamed rice for serving

Directions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Slice eggplant in half lengthwise. Score the flesh on the diagonal and rub with a tiny bit of melted oil. Put the eggplant, cut side up, on the prepared baking sheet and roast until slightly golden and soft, 20-25 minutes.
  • Whisk the miso, vinegar, maple syrup and tahini together in a small bowl.
  • In a dry skillet over medium heat, toast the sesame seeds until fragrant and popping, 5-7 minutes. Remove from the heat and transfer to a plate to cool.
  • Remove eggplant from the oven and turn on the broiler. Using a knife or spatula, spread the miso glaze evenly over the cut side of the eggplants. Sprinkle with the toasted sesame seeds. Cook under the broiler for 2 to 4 minutes, until just beginning to brown.
  • Put 1 eggplant (both halves) on each plate, sprinkle with chives and serve with a side of steamed rice.

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

Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She discusses my favorite way to cook – finding ways to use what you have on hand.


Weekly Farm Notes :: June 16th, 2015

Hello,

Just a quick note with items to expect at market tomorrow. Along with the produce listed below, we will also have cut flowers available – zinnia, coneflowers and gladiolus. We hope to see there!

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

June 17th Produce

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

  • Tomatoes: You simply can’t go wrong with caprese – that delicious combination of tomatoes, basil and mozzarella. Check out the recent recipe posted by Main Street Farmers Market.
  • Blackberries: I found a really interesting recipe for Cold Brined Pickled Blackberries in Root to Leaf: A Southern Chef Cooks Through the Seasons. See below for the details. I love trying new techniques and look forward to trying this one soon.
  • Snap Green Beans: you gotta watch this video on how to quickly snap green beans. Good stuff!
  • Cabbage: we will have lots of cabbage options for you this week! Flathead, Cone, Savoy and Napa cabbage. Interested in fermenting some of that cabbage? Check out our recipe for Curtido, also know as Salvadorian Sauerkraut!
  • Red Russian, Toscano & Biera Kale: mix kale, delicious cheese from Sequatchie Cove and top it with an egg and you have dinner! Check out this recipe from our friends at Signal Mountain Farm.
  • Mint: looking for ways to use your mint? Check out this delicious recipe list from The Kitchn.
  • Papalo: I have never even heard of this herb! Can’t wait to experiment with it this week. Let us know how you use it!

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

Recipe :: Cold Brined Pickled Blackberries

As mentioned above, this is a recipe from Root to Leaf: A Southern Chef Cooks Through the Seasons. I really recommend you check it out!

Ingredients:

  • 4 cups blackberries
  • 6 juniper berries or a shot of London dry-style gin
  • 8 black peppercorns
  • 1 small bay leaf
  • 1/2 ” piece fresh ginger, sliced
  • 3 allspice berries
  • 2 cups red wine vinegar
  • 6 tablespoons sugar
  • 3 tablespoons kosher salt
  • 1 sprig fresh thyme
  • 1 shallot, quartered

Directions:

  • Fill a 1-quart jar with blackberries and place in the refrigerator. Lightly crush juniper, peppercorns, bay leaf, ginger and allspice. In a medium saucepan over high heat, combine vinegar, sugar, salt and 2 cups water and stir to dissolve sugar. Add crushed spices, thyme and shallot. When mixture comes to a boil, reduce heat and simmer for 10 minutes. Remove from heat and cool to room temp then chill for 1 hour. Pour brine over berries and refrigerate for up to 4 weeks.


Weekly Farm Notes :: June 2nd, 2015

Hello,

The Spring CSA ended last week but we will still have lots of goodies available tomorrow. See below for details on the produce you can expect. Also, I have included a recipe for Saffron Cauliflower and details on Yardlong Beans. Hope to see you at the market tomorrow!

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

June 3rd Produce

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

  • Tomatoes!: since the tomato season is just kicking off, I am going to suggest simply slicing your tomatoes, dousing them in your favorite extra-virgin olive oil and sprinkling with balsamic vinegar, salt and pepper. There are many weeks ahead of tomato dishes, why not just enjoy them raw?
  • Kohlrabi: here is an easy, flavorful way to enjoy kohlrabi: mix together 3 tablespoons sesame oil, 4 teaspoons white vinegar, 4 teaspoons soy sauce, 2-3 tablespoons sugar, 4 teaspoons sesame seeds (I like the black seeds because they stand out more). Then peel and slice kohlrabi thinly and marinate in the mixture.
  • Flat Head Cabbage: I guess it’s about time for grilling recipes! Check out this recipe for grilled cabbage with yogurt and mint. It’s a great way to use mint from the market too!
  • Cheddar Cauliflower: this version of cauliflower was first discovered in Canada in 1970, although it took years of crossbreeding before it was widely available. The color comes from a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower (information from The Kitchn). Check out the recipe below if you need some inspiration!
  • Rainbow Chard: summer weather calls for raw salads. This Creamy Maple Mustard Raw Chard Salad sounds great!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Red Russian Kale: kale is a great in these Greens & Cheese Frittata Muffins!
  • Lemon Balm: have you ever tried a shrub? It’s a sweetened vinegary drink and it tastes amazing steeped with lemon balm! Check out our recipe here.
  • Mint: use your mint in the grilled cabbage recipe above!

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

Recipe :: Saffron Cauliflower

This recipe comes from one of my favorite cookbooks, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. It serves 4 as a side dish.

Ingredients:

  • 1-1/2 teaspoons saffron
  • 1/3 cup boiling water
  • 1 medium head of cauliflower, divided into medium florets
  • 1 large red onion, sliced
  • 2/3 cup golden raisins
  • 1/2 cup green olives, pitted and cut lengthwise in half
  • 4 tablespoons olive oil
  • 2 bay leaves
  • Salt and black pepper
  • 4 tablespoons roughly chopped parsley

Directions:

  • Preheat oven to 400 degrees F. Put the saffron strands in a small bowl and pour over the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl. Add the remaining ingredients, except the parsley, and mix well.
  • Transfer mixture to a medium ovenproof dish, cover with foil and place in the oven. Cook for 40-45 minutes, or until the cauliflower is tender but still a bit firm, not soft. Halfway through the cooking time remove the dish from the oven and stir well, then cover again and return to bake.
  • Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley. Taste and adjust seasoning, then serve warm or at room temperature.

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

Summer Produce :: Yardlong Beans

Yardlong beans go by many names: bora, bodi, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean. Because it grows well is sub-tropical and tropical climates, it is typically found throughout Southeast Asian countries. Here are some interesting tidbits I discovered in my research:

  • Yardlong beans become waterlogged when cooked steamed or boiled so are best cooked with oil
  • Although the beans can grow to be 3 feet long, optimal picking is between 12-18″
  • They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese
  • I have found references to canning and fermenting these beans so I plan on trying both this summer!

Weekly Farm Notes :: May 19th, 2015

Hello,

Now that we are close to the end of the Spring CSA, we wanted to give you a heads up on what to expect from us this summer. To start, we will have lots of beans! The list includes green beans, yard long beans, Crowder peas, Italian beans, October beans, and half white runners. To give you some insight into each variety, we will highlight a different bean each week. Up this week: Crowder peas! Check out the details below.

Hope to see you at the market tomorrow!

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

May 20th Produce

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

  • Kohlrabi: I have been daydreaming of kohlrabi fritters lately. You too? This recipe looks like a great place to start.
  • Beets: you HAVE to try roasting beets and combining them with kalamata olives, orange and goat cheese. It is one of the best flavor combinations I have ever tried. It’s great on a sandwich or as a salad. I wrote about it here – give it a try and let us know what you think!
  • Green Leaf Lettuce: the lettuce this week has turned a little bitter so we wanted to provide a salad dressing recipe that would stand up to it. See below!
  • Salad Turnips: I have loved adding these raw to my sandwiches this week. Today I sliced these thinly and added them to a sandwich with hard boiled eggs, avocado and Sriracha. Talk about good food, fast!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Beira Kale: I really love these little baked quinoa and kale bites. I have a feeling you will too.
  • Napa Chinese Cabbage: I posted this recipe last week for spicy raw pak choi but I think it would be equally as good with this cabbage. I served it along side a ramen noodle soup and it was perfect.

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

Recipe :: Sesame-Miso Dressing

This recipe is from Cook’s Illustrated and will coat 10 cups of washed and dried salad greens.

Ingredients:

  • 2 tablespoons white miso
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 tablespoons sesame seeds, toasted and crushed
  • 1 scallion, sliced thin

Directions:

  • Whisk together miso, honey, soy sauce, and water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion.

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

Summer Produce :: Crowder Peas

I had never heard of crowder peas so thought we would start here. Below are a few interesting tidbits I found on this site. I am really looking forward to trying these this summer!

  • The crowder pea variety gets its name from the way its peas crowd themselves in the pod.
  • Blackeye peas, crowder peas, field peas, and Lady Cream peas are varieties of the same species commonly called “cowpeas” or “Southern peas”.
  • It has a rich, hearty flavor and creates a dark pot liquor when cooked.
  • 1 cup (172 grams) of cooked crowder peas has only 200 calories, very little fat and 45% RDA of fiber.

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

Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on shrubs (which featured our recipe!).


Weekly Farm Notes :: May 13, 2015

Hello! I am late writing this and short on time but hope it helps. Hope to see you at the market tonight!

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

May 13th Produce

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

  • Purple & White Kohlrabi: see below for a tasty way to prepare your kohlrabi!
  • Pak Choi: let us know how you use your pak choi! I need some inspiration 🙂
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for your salad greens, check out this Balsamic-Mustard Vinaigrette!
  • Salad Turnips: aren’t familiar with salad turnips? They are much sweeter than your average turnip and I love them raw. I love this idea of just slicing them thin and making a sandwich!
  • Red & Green Mustard: I love mustard greens in Indian inspired sauces. I made a more labor intensive version of this recipe last weekend and it was great tossed with veggies and served along side brown rice and naan.
  • Toscano Kale: thank you to Signal Mountain farm for this delicious recipe for Kale and Potato Fritters!

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

Recipe :: Kohlrabi Home Fries

This recipe is adapted from The New York Times and I love how simple and adaptable it is.

Ingredients:

  • 1-1/2  to 2 pounds kohlrabi
  • 2-3 tablespoons rice flour, chickpea flour, or semolina
  • Salt to taste
  • 2-4 tablespoons vegetable oil
  • Chili powder, ground cumin, curry powder or paprika to taste

Directions:

  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

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

Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.


Weekly Farm Notes :: May 5th, 2015

Hello! Happy Cinco de Mayo! I have no personal affiliation with this celebration but I sure do look forward to enjoying a margarita tonight 🙂 Hope to see you at the market tomorrow.

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

May 6th Produce

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

  • Purple Kohlrabi: I am sooo excited for kohlrabi! You may not be familiar with this funky looking vegetable but now is the time to get acquainted. Kohlrabi is part of the Brassica family, along with Brussels sprouts, broccoli, cabbage, kale and collards, so you know it is good for you. It takes a little effort to peel but you are rewarded with crunchy goodness that has a mild broccoli flavor. For those that love little health statistics – kohlrabi has more Vitamin C than oranges or red cabbage. I love to eat it raw but it can be steamed, roasted, pickled, or turned into a number of salads, fritters or soups. Here is a good place to start for inspiration.
  • Pak Choi: I broiled my pak choi last week and really liked the results! It takes a little prep but heres what you do – slice the entire head in half and carefully clean out each section under cold running water. Lay on clean kitchen towels and pat dry. Toss with a little vegetable oil and broil for a few minutes on each side. Remove from oven and trim leaves away (which should now be quite brown), slicing thinly once cool enough to handle. Place the lower section back under the broiler until browned, a few minutes longer. Allow to cool slightly and then slice thinly. Toss with rice and protein of choice for a great meal.
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for all your greens, look no further! Check out the recipe below and toss it with your lettuce, chard and Asian greens.
  • Rainbow Swiss Chard: don’t forget, you can dehydrate your greens if desired. Check out our recipe here.
  • Tender Collards: can you really ever have enough pesto in your life? I don’t think so. Add this recipe to your collection.
  • Summerfest Asian Greens: I still haven’t done anything fun with these greens yet – tell us how you use them!

Upcoming Produce

Below are some items that you can expect to see in the coming weeks:

  • Beets: I always tend to roast beets but here is a tasty boiled salad idea from our friends at Riverview Farm.
  • Salad Turnips: if you haven’t had salad turnips before, you are in for a treat. They are sweet and tender and will totally change your opinion of turnips! I just slice them to eat raw in a salad. We would love to hear how you use them!
  • Baby Red Romaine: do you guys follow the Main Street Farmers Market blog? They post great recipes. This is more of an idea than a recipe, but I think adding these greens to the Ploughman’s Lunch would be great.
  • White Kohlrabi: the white version tastes just like the purple version (to me, at least). For a quick feast, just peel, slice into finger length pieces, and dip into hummus.
  • Chinese Napa Cabbage: this is the main ingredient used in the most common type of Korean kimchi. I think a southern take on kimchi is in order!

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

Recipe :: Balsamic-Mustard Vinaigrette

I love this dressing because it is flavorful enough to stand up to the assertive greens we receive each week. The recipe below makes 1/4 cup but I would double or triple it to make sure there is plenty on hand.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced shallot (I think green garlic would work great here too)
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon fresh minced thyme
  • 1/8 teaspoon salt
  • Pinch pepper
  • 3 tablespoons extra-virgin olive oil

Directions:

  1. Whisk vinegar, mustard, shallot, mayo, thyme, salt and pepper together in a small bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Keeps refrigerated for 2 weeks.

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

Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

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

Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on bean salads!