Weekly Farm Notes :: February 10th, 2016

Hello,

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

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

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

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

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

See you tomorrow at market!

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

February 10th Produce

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

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

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

Recipe :: Rosemary Rolls

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

Ingredients:

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

Directions:

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

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

Alice O’Dea Article

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


Weekly Farm Notes :: January 20th, 2016

Hello,

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

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

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

January 20th Produce

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

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

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

Alice O’Dea Article

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


Weekly Farm Notes :: January 6th, 2016

Hello,

Happy New Year! We hope you had a wonderful holiday season filled with everything you love most.

We are looking forward to the start of the Deep Winter CSA session! The first pick-up will start either next week or the week after. Look for an email with more details soon.

Hope to see you at market tomorrow!

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

January 6th Produce

Here are the items you can expect at Market:

  • Tender Collards: I love these Collard Green Falafel. They don’t take long to throw together and are a unique way to use your greens. Serve with hummus, pita and olives for a tasty meal.
  • Rainbow & Ford Hook Swiss Chard: Callaloo is a Caribbean dish traditionally made with amaranth greens (which are also called callaloo). The stew is quick and flavorful and while we don’t have the greens, Swiss chard makes a great substitute. Here is a recipe worth trying.
  • Siberian, Red Russian & Toscano Kale: if you need a little detox in your life after the holidays (hand raised), give this Vegan Detox Smoothie a try!
  • Spicy Large Leaf Arugula: cooking tames the spiciness of these greens. Check out the recipe below for a super simple, yet satisfying pasta dish with sauteed arugula. There are many ways to make this dish your own – use different nuts or cheese and add any additional seasoning you like.
  • Spicy Asian Mustard Greens: I love 1) Indian food and 2) finding ways to use whatever greens are left over in my refrigerator. This Indian Mustard Green Sauce with Potatoes fulfills both of these loves. I hope you like it as much as I do!
  • Wasabi Arugula: if you are in the mood for a salad, don’t let this spicy arugula scare you away! The trick is to balance it with other flavors, like this recipe for Fresh Fig and Arugula Salad with Goat Cheese. The sweetness from the figs and the tangy, rich flavors from the cheese are a great compliment to the arugula. Check out The Essentials Elements to a Satisfying Salad post to come up with your own salad!
  • Chickweed: if you haven’t tried this nutrient dense, medicinal “weed” before, now is your chance! It can be eaten raw or cooked briefly, in which case it will be similar to spinach. Check out our Chickweed Power Salad recipe for a great way to make it into a meal!
  • Henbit: this edible “weed” is part of the mint family but it tastes more like raw kale. It is high in iron, vitamins and fiber and can be used in salads, smoothies or wraps.
  • Dead Nettle: another edible “weed”, is very similar to Henbit (see a comparison between the two on this link). It is called “dead” because it won’t sting you like the infamous stinging nettle! One blogger notes the fuzzy texture is not great for eating raw and prefers adding it to smoothies.
  • Parsley: use the parsley in the pasta recipe below!
  • Lemon Balm: shrubs are a fun way to preserve fruit and herbs. Here is a quick Lemon Balm Shrub recipe which can be enjoyed on its own or used in a cocktail.
  • Leaf Celery: gremolata is an Italian condiment usually consisting of chopped parsley, lemon zest and garlic. Swap out the parsley for leaf celery and you will have an easy, delicious topping for any number of meals (I sprinkled it on a mushroom pizza but it would also be great swirled into soups). Find the recipe here!
  • Mint: the cold weather has me craving tea all day long. When I need a caffeine-free version, I turn to herbs. Simply steep fresh mint leaves in hot water for 5-10 minutes, add honey and lemon juice to taste, and enjoy!

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

Recipe :: Whole-Wheat Spaghetti with Arugula, Walnuts and Ricotta Salata

This recipe is from Vegetarian Cooking for Everyone. Serves 4-6.

Ingredients:

  • 1 pound whole-wheat spaghetti
  • 4 tablespoons olive oil, plus extra virgin to finish
  • 3 garlic cloves, chopped
  • Several pinches of red pepper flakes
  • 6 or more cups of arugula leaves, large stems removed and leaves coarsely chopped
  • Salt
  • 3 tablespoons parsley
  • 1/2 cup toasted and chopped walnuts
  • Thin shavings of ricotta salata

Directions:

  • Cook the pasta according to the package instructions.
  • While the pasta is cooking, heat the oil in a 12″ non-stick skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the arugula, season with a few pinches of salt, and saute until wilted. Stir in the parsley and walnuts and turn off heat. When the pasta is done, drain and add to the skillet. Toss well and serve with cheese and extra virgin olive oil drizzled over the top.

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

Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Detox tips are always welcome this time of year!


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 :: Nov 24th, 2015

Hello!

Is everyone ready for Thanksgiving? If you waiting until the last minute to figure out your meal, we hope you find some ideas below. Also, don’t forget that the end of the “Fall into Greens” CSA session is ending soon so preserve the bounty now!

A reminder: all of those stems from your greens are edible! Adding them to smoothies is always an option but I like the ideas on this post. Also, look for a “Stem Jam” recipe coming soon!

See you at market tomorrow (not Wednesday) and HAPPY THANKSGIVING!

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

November 24th Produce

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

  • Carrots {M/CSA}: check out our latest post – Carrot and Turmeric Soup! This would be an easy, make-ahead side dish if you are still planning your Thanksgiving meal. Also, don’t forget that you can eat the carrot tops!
  • Jerusalem Artichokes {M/CSA}: there is one important thing to know about the composition of Jerusalem artichokes – they are rich in a carbohydrate called inulin and very low in starch. This makes them great for those who wish to avoid starchy foods but they can also be difficult to digest in large quantities. Check out this, this and this for more information.
  • Siberian Kale Mix {M/CSA}: how genius is this “Salad Booster” – a combination of toasted nori, kale, sunflower seeds and lemon zest?! This is definitely on my list of things to try ASAP!
  • Red Leaf & Red Butter Lettuce {M/CSA}: how do you store your lettuce? This link tells you how to keep your greens fresher, longer!
  • Ford Hook Swiss Chard {M/CSA}: kale gets all the attention but Swiss chard deserves some of the lime light! Check out this link for lots of recipe ideas – I especially like the sound of Bread Soup with Onions, Chard and Mushrooms for Thanksgiving.
  • Awesome Asian Salad Mix {M/CSA}: there are LOTS of Asian salad recipes out there but I think this one looks the best (no crispy ramen topping included, which is a good thing in my book). Just substitute the salad mix for the kale.
  • Pak Choi {CSA}: if you need something on the lighter side post Thanksgiving, give our Triple Sesame Noodles with Pak Choi a try!
  • Garlic {CSA}: I just got The Joy of Pickling cookbook and wow, it’s fantastic. If you are a fan of pickling, I would suggest you pick up a copy (I got mine for $6 on Ebay). See the Chinese Pickled Garlic recipe below for a fast and flavorful way to preserve your garlic.
  • Tender Collards {M}: these Chickpea, Cashew and Collard Green Patties can be made ahead and frozen. No need for greasy carry out when you have these stashed away in the freezer!
  • Spicy Large Leaf Arugula {M}: I am fascinated by another cookbook I picked up this week – Preserving the Japanese Way. There is a recipe for Wild Arugula with Walnut Miso that I am dying to try. If it turns out well, I will definitely post it soon!
  • Spicy Asian Mustard Greens {M}: hot damn, this vegan Mustard Greens Soup with Poblanos and Almonds sounds delicious! I love how simple ingredients can come together to make a special meal.

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

Recipe :: Chinese Pickled Garlic

This recipe is from The Joy of Pickling and makes about 1 cup.

Ingredients:

  • 1 cup garlic cloves
  • 1/2 cup rice vinegar, white wine vinegar or distilled vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pickling salt

Directions:

  • Put the garlic into a half-pint jar. Stir together the vinegar, sugar and salt and pour the liquid over the garlic. Cap the jar and store it in the refrigerator or another cool, dark place for at least 1 month before using the garlic. It should keep well for 1 year or more. After opening the jar, store it in the refrigerator.

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

Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Take her advice and make a yummy soup from your Thanksgiving leftovers!

 


Weekly Farm Notes :: Nov 18th, 2015

Hello!

There are two important events coming up of note: first, Thanksgiving of course, but also the “Fall into Greens” CSA session is coming to an end in just a few short weeks. Start thinking about preserving part or all of your weekly share to hold you over before the “Deep Winter” session starts in January. We are providing information below to help you prepare for both!

For those who use Facebook and Instagram, we are asking that you use #tanthillfarm whenever you post something about the farm or your weekly CSA share. There are lots of us in the community but I am guessing we aren’t all connected on social media. This will give us an easy way to connect and see what others are doing each week with their produce. We will also tag any pictures of the farm so you can see what it takes to get your produce from the field to your table.

A few “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!

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

November 18th Produce

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

  • Kale Mix {M/CSA}: this mix includes Toscano, Siberian & Red Ruffled varieties. For a fresh recipe, this seasonal Balsamic Butternut Kale Panzanella salad looks like a great way to incorporate fresh greens in a festive way! If you want to preserve your bounty, freezing is my favorite way to store kale for future use. It is fast and great at retaining the nutrient value. Check out this guide to make little kale bundles that can be used in various ways down the road.
  • Tender Collards {M/CSA}: I have never included Mac n’ Cheese in my Thanksgiving celebration but I know a lot of people who do. Why not toss in some of your collards into the dish this year, similar to this recipe? You can always prepare and freeze your greens this week to make the process easier.
  • Rainbow Swiss Chard {M/CSA}: don’t forget about your dehydrator when trying to find ways to preserve greens. While I don’t like the way raw greens turn out when dehydrated, I really enjoy those that are tossed with oil and spices. Check out our Dehydrated Greens post that includes a recipe for Swiss chard.
  • Mild Red Dragon Tongue & Green Amara Mustard Greens {CSA}: I always fall back on making sauces to preserve fresh ingredients. I especially loves sauces like this one because it can be transformed down the road. You could add cheese and toasted nuts and toss it with pasta or use it as a spread on a sandwich.
  • Cabbage {CSA}: I always think of sauerkraut when trying to find ways to preserve cabbage, but sometimes you need to spice things up. Our Curtido (Salvadorian Sauerkraut) recipe includes carrots, jalapenos and dried spices for a nice twist on an old classic.
  • Spigarello Broccoli Rabe Leaves {CSA}: everything gets turned into a pesto these days, for good reason. They are relatively easy to make, taste great and freeze well. Prepare the sauce for this Broccoli Rabe Walnut Pesto now and freeze to enjoy later!
  • Lettuce {CSA}: I love tahini based salad dressing for the flavor and richness it provides. Just so happens, the market published this Lemon-Tahini Dressing this week. Let’s all give it a try.
  • Tatsoi {CSA}: this green is similar to spinach but with more character. That’s why it works great in this Pasta with Tatsoi and Gingered Butter Sauce recipe.
  • Spicy Large Leaf Arugula {M}: I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Spicy Asian Mustard Greens {M}: really, anything with a fried egg and avocado is going to be great, but this egg sandwich looks pretty legit.

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

Thanksgiving Prep

Here are the items that will possibly be in your CSA share next week. We hope this helps you plan your dinner!

  • Sunchokes / Jerusalem Artichokes: here is a list of possible sunchoke recipes. I think the sunchoke and potato gratin would be a great Thanksgiving side dish!
  • Carrots: I can imagine really enjoying this Roasted Carrot Turmeric Soup the day or two after Thanksgiving when a light meal is in order.
  • Awesome Asian Mix: I noticed that Alexzanna Farms has Japanese persimmons this week. I think it is worth asking if they will be available next week too. Substitute the chicories with our Asian mix and I think this salad would be lovely for Thanksgiving!
  • Garlic: if you need to have a dairy-free “creamy” option for Thanksgiving, I thought this Roasted Garlic Ricotta looked like a great option (anything is good when mixed with roasted garlic).
  • Spicy Arugula (same as suggested above): I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Pak Choi: this Glazed Shiitakes with Bok Choy recipe is a similar take to many other pak choi recipes out there but I love the focus on mushrooms. It almost reminds me of a fresher version of green bean casserole!
  • Lettuce: I love shaved fennel in salad and it just so happens that Crabtree Farm has some this week! Ask to see if it will be around next week and add it to your Thanksgiving meal.

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

Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I cannot wait to experience a Scenic City Supper Club dinner myself someday!

 


Weekly Farm Notes :: Nov 11th, 2015

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!

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

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!

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

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.

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

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

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!

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

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.

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

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

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!

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

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!

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

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

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!

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

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!

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

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.

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

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.