Weekly Farm Notes :: Sep 23rd, 2015

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Hello!

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

See you at market!

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September 23rd Produce

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

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

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Other :: Alice O’Dea Article

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

Weekly Farm Notes :: Sep 16th, 2015

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Hello!

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

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

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

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

See you at market!

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September 16th Produce

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

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

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Other :: Alice O’Dea Article

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