Weekly Farm Notes :: Oct 12th, 2016

Hello,

We hope you are all enjoying this beautiful weather! A couple announcements to share:

  1. The Awesome Asian & Lettuce Mix is back! We know you love it ūüôā
  2. Single shares will be available soon! You will get the same Powerhouse greens and veggies as our shareholders but you don’t have to commit to the entire season. Let us know if you are interested!
  3. Are you familiar with the ANDI (aggregate nutrient density index) score? It’s a scoring system that ranks food from 1-1000 based on nutrient content. So the the higher the score, the more nutrient dense and therefore, healthier for you! We have included the ANDI score next to the veggies below (that we could find) for your reference.

Also, don’t forgot¬†we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. Stop by and say hey!

See you at market!

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October 12th Produce

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

  • Awesome Asian & Lettuce Salad Mix¬†{M/CSA}: the greens in this mix are so tasty you hardly need anything else to go with them; just a simple dressing will suffice. You really don’t need a recipe to make your own dressing as long as you know the ratio for oil to acid. It’s 1 part acid (lemon juice, red wine vinegar, etc) to 3 parts oil. Then simply add any of your favorite flavorings from there. I like to add a bit of honey and sometimes mustard, minced shallot and whatever herbs I have on hand. If you need more inspiration, check out our The Essentials Elements to a Satisfying Salad article.
  • Baby Red & Green Romaine Lettuce – 510 {M/CSA}: I love making making lettuce cups with romaine lettuce. There is no shortage of recipes out there but I really like using quinoa as a base. Check out our recipe for¬†Quinoa & Chickpea Lettuce Cups!
  • Giant Red Mustard Greens – 1000 {M/CSA}:¬†I need some new inspiration when it comes to cooking mustard greens and I think I found it with this recipe – Spicy Mustard Green Pesto!
  • Pak Choi – 865 {M/CSA}: I tried pak choi in a soup last week and was pleasantly surprised by how much I liked it. The ribs give nice texture (as long as you don’t cook them too long) and the greens soften and add another flavor element. I added them to an Asian inspired soup with shiitakes and rice noodles and a broth similar to this recipe: Easy Vegetarian Pho.
  • Kohlrabi – 352 {CSA}: if you are looking for a quick weeknight dinner, look no further than our Kohlrabi Hash! Topped with a fried egg, it makes a complete meal that is ready in a flash.
  • Summerfest Asian Greens {CSA}: these greens are a great substitute for spinach, so why not try it in this Spinach Smoothie with Avocado and Apple. You can pick up apples from Wheelers Orchard while you are at the market!
  • Delicata Squash – 137 {M}: I love this type of squash because you can eat the skin! It¬†is so easy to prepare and enjoy. Simply cut in half (remove the seeds if they are large, otherwise they should cook through well), cut into 1/2″ pieces and roast in the oven. Follow this recipe for more details.
  • Bell (371), Jalapeno & Habanero Peppers {M}: latkes (or shredded potato cakes) are an easy weeknight meal, but you need a little extra zing to cut through the carbs. I think this Potato Latkes with Jalapeno Dill Sauce sounds like a great combo!
  • Kale – 1000 {M}: how do you make this nutrient dense green even more healthy? Ferment it! Specifically, use this recipe for Kale, Cabbage and Fennel Ferment as cabbage and fennel are in season and can be found at the market!
  • Lemon Balm & Basil (475) {M}:¬†have you tried our Lemon Balm Shrub yet? It is a sweet / sour drink that is really refreshing and can be used in a number of ways (but they are really good in cocktails!).

Weekly Farm Notes :: September 21st, 2016

Hello,

Tomorrow is the first day of the “Fall into Greens” CSA pickup – yay! We have missed seeing you each week and look forward to the start of a great season.

Just a reminder: if you get your CSA box home but can’t remember what is what, take a look at our Produce Information tab. We have pictures along with attributes, nutrition, storage and recipe information! We are constantly updating to include new products to check back often.

See you at market!

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September 21st Produce

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

  • Daikon Radish & Greens {M/CSA}: if you want to use multiple items in one recipe, this is it. Pao Cai are preserved (here, they are fermented) Chinese vegetables that include daikon, pak choi and hot peppers. Pick up some scallions and garlic while you are at the market and you’ll have most of what you need!
  • Hakurei Japanese Salad Turnips & Greens {M/CSA}: I tend to eat these salad turnips raw but I bet they would be great in a quick pickle. If you aren’t familiar with this process, check out Alice O’Dea’s article “Pickling All The Things“. She mentioned adding jalapenos to the mix to pick some up this week to make a spicy version!
  • Joi Choi Pak Choi {M/CSA}: it is really still in the 90’s? Until it cools down, I am trying to eat as much raw food as possible. Our Raw Spicy Pak Choi Salad is an easy side dish for whatever else you have planned.
  • Parsley {M/CSA}: parsley isn’t the first herb I would think to add to a smoothie, but when paired with the right ingredients, I bet it would be great. Check out “How to Use Parsley In A Green Smoothie” for nutritional information and smoothie ideas.
  • Green Bell & Spicy Peppers {M/CSA}: I still haven’t made stuffed peppers this summer but there is still time! I plan to try a vegetarian version, similar to this one: Quinoa Stuffed Peppers.
  • Summerfest Asian Greens¬†{CSA}: this Asian green is similar in flavor to spinach and you can use it interchangeably in recipes. I am assuming we all love spinach and artichoke dip but it isn’t something we should indulge in often. This Yoghurt & Spinach Dip, however, is still creamy but much more healthful.
  • Cherry Tomatoes {CSA}: the transition from one season into another is the perfect time to preserve your favorite ingredients before they are gone. Tomatoes are that ingredient for me. My favorite way to preserve the fresh tomato flavor is to make this¬†Cherry Tomato Miso Sauce and freeze it for later.
  • Basil {M}: speaking of preserving, what better way to preserve basil than in pesto? Traditional pesto can turn brown pretty quickly, but the addition of parsley can help slow that process without changing the flavor. Check our this Greener Pesto recipe on the MSFM blog.

Weekly Farm Notes :: Feb 24th, 2016

Hello,

This is the last week of the “Deep Winter” CSA! We hope you all have¬†found the session nourishing. The “Walking to Spring” CSA session is full but we might open more shares later in the season – check back with us if you are interested!

The greens mix includes basil this week, which may seem odd given the season. It comes to us from a special place – Ray McWhorter, a teacher from the aquaponics “SPLASH” lab at Gilbert Elementary! It sounds like an impressive learning technique!

See you tomorrow at market!

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February 24th Produce

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

  • Rainbow Swiss Chard {CSA/M}: this rainy weather has me craving soup, like this Barley & Lentil Soup with Swiss Chard, or an Asian noodle soup like the Market Udon Bowl (to which you can add any of our greens to) or maybe Egg Drop Soup, again with greens added.
  • Red Russian {CSA/M}, Curly {CSA}, Toscano {M} & Red Ruffled {M) Kale:¬†this Purple Kale, Cabbage and Fennel Ferment mixture sounds like a great way to preserve kale for the weeks and months to come!
  • Arugula, Spicy Asian Greens, Spigarello Broccoli Rabe Leaves and Basil Mix {CSA}: this mix of spicy and herby greens will make a great base for pesto! There are a million ways to make it, and while I don’t really think you need a recipe, you should at least read through this blog post on How to Make the Best Pesto. It all comes down to personal taste but the author does some interesting experiments that you might find valuable.
  • Tender Collards {CSA/M}: I am always looking for ways to get my toddler to happily eat greens. Sure, I can put them in smoothies or chop them finely to add to other dishes (which happens all.the.time), but something crunchy is always a hit. That is where Collard Green Chips come in. They couldn’t be easier and can be flavored in so many ways. Make them in the dehydrator or the oven and get your crunch on.
  • Lavender Leaves {CSA}:¬†did you know that you can use lavender leaves in addition to the flowers? Check out our latest post with LOTS of great ways to use your leaves!
  • Mild Red Mustard {M}: there are references to soup above but thought I would include one more – see the recipe below for an easy Potato and Mustard Green Soup!
  • Chickweed {M}: this nutritious herb can be used in salads or as a substitute for spinach. You can also make a tea from the fresh leaves – add 2 tablespoons of chickweed to 1 cup of boiling water and allow to steep for 10 minutes. Add lemon and/or honey to taste!

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Recipe :: Easy Potato and Mustard Greens Soup

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone. Serves 4-6.

Ingredients:

  • 2 tablespoons olive oil or butter
  • 2 onions, finely diced
  • 2 pounds potatoes, peeled
  • Salt and freshly ground pepper
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1 bunch mustard greens, de-stemmed, cooked and chopped
  • 2-3 pinches of red pepper flakes
  • Parmesan for serving

Directions:

  • Heat oil in a Dutch oven over medium heat until shimmering. Add onions and cook slowly. Meanwhile, quarter each potato lengthwise, then thinly slice. Irregular pieces are fine – the smaller ones will fall apart, giving body to the soup.
  • Add the potatoes, raise the heat, and saute, stirring frequently, until the onions begin to color and a glaze builds up on the bottom of the pan, about 10 minutes. Add 1-1/2 teaspoons salt, bay leaf and 1 cup water. Scrape the bottom of the pot to loosen the solids. Add 2 quarts water and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are soft, about 30 minutes. Remove the bay leaf, taste for salt, season with pepper and stir in the parsley, cooked mustard greens and red pepper flakes. For a soup with more body, pass 1 or 2 cups through a food mill.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She is taking a break from cooking to talk about starting the process of decluttering, specifically her kitchen.


Weekly Farm Notes :: Sep 16th, 2015

Hello!

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

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

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

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

See you at market!

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September 16th Produce

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

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

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Other :: Alice O’Dea Article

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


Weekly Farm Notes :: August 11th, 2015

Hello!

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

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

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

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

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

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August 12th Produce

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

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Recipe :: Benedictine

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

Ingredients:

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

Directions:

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

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Other :: Alice O’Dea Article

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


Weekly Farm Notes :: August 5th, 2015

Hello!

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

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

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

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

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August 5th Produce

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

  • Chinese Yard Long Beans: while these may taste similar to green beans, the texture can become waterlogged if cooked in water, making them best simply sauteed. Jazz up the cooking oil with a little spice or garlic if you desire. You can also easily ferment them – I followed this recipe. I plan on letting them ferment for at least a week and look forward to adding them to dishes soon!
  • Diva Cucumbers: these cucumbers are thin-skinned and crunchy, the perfect addition to our Millet Tabbouleh.
  • Basil: of course you can make the classic pesto or the even easier pistou, but lately I have been making basil infused drinks. I recently soaked basil in white whiskey (vodka would be great, too) for a day and then strained it. The recipe below for Cinnamon Basil Syrup is next on my list!
  • Pastured Eggs: here’s an easy meal idea: make some rice, chop and saute the Chinese yard long beans, and top with a fried egg and a little soy and/or sesame sauce. Dinner is served!
  • Beautiful Cut Flowers: brighten up your day with our beautiful cut flowers.

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Recipe :: Cinnamon Basil Syrup

This recipe is from The Herbal Kitchen: Cooking with Fragrance and Flavor cookbook and is something I reference often when I need herbal inspiration. This syrup is mixed with blueberries and watermelon but I think it would be great in a cocktail too. Experiment and have fun!

Ingredients:

  • 3/4 cup granulated sugar
  • 1/2 cup water
  • Two 3-inch cinnamon sticks
  • 1/2 cup cinnamon or sweet basil leaves
  • 1 tablespoon fresh lemon juice

Directions:

  • Bring the sugar, water, and cinnamon to a boil in a small saucepan. Reduce the heat and simmer the syrup for 3 minutes. Stir in the basil leaves and remove from heat. Let the syrup cool to room temperature. Strain and stir in the lemon juice. Transfer to an airtight container and store in the refrigerator.