Weekly Farm Notes :: November 9th, 2016

Hello,

We are opening up a few more shares so let us know if you would like to sign up!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/8) by calling 423-637-9793.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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November 9th Produce

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

  • Chinese Napa Cabbage {M/CSA}: Napa cabbage is synonymous with kimchi but not all recipes are created equal. If you enjoy fermented foods but are sensitive to heat, check out this recipe for Kimchi with Apple. The sweetness from the apple helps to tame the heat from the red pepper flakes. As an added bonus, you can pick up apples at the market from Wheeler’s Orchard.
  • Daikon Radish {M/CSA}: daikon isn’t just for kimchi; in fact, you can ferment it on it’s own. Start simple with this easy recipe for Lacto-fermented Daikon Radish with Garlic. We recommend using our favorite fermenting lid from Kraut Source.
  • Black Summer Pak Choi {M/CSA}: grilling season is coming to an end so be sure to try this Grilled Baby Bok Choy with Miso Butter before it’s too late.
  • Toscano Kale {M/CSA}: this is my favorite variety of kale. I love making a big salad, dressing and all, and being able to eat it days later. Check out our Easy Kale Salad with Russian Dressing for a tasty and filling salad.
  • Green Leaf Lettuce {M/CSA}: who doesn’t love tacos?! Lettuce makes a great taco filling along with so many other items you can pick up at the market. Here are some tasty ideas for how to round out your taco dinner.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens are mild enough to use in just about any recipe but I have loved adding them to miso soup along with broccoli and rice. Try it with your favorite miso soup recipe.
  • Green Beans {CSA}: get in the mood for Thanksgiving and do a little trial run of this Vegan Green Bean Casserole. Unlike my family tradition growing up, I like to include new recipes every year and this sounds like something worth trying.
  • Green Kohlrabi {CSA}: did you know kohlrabi has more Vitamin C than oranges? One ounce contains 29% of your RDA while oranges have 25% (ok, so not much more, but still good to know!). Vitamin C helps keep your immune system healthy, making it a great thing to consume this time of year!
  • Awesome Asian & Lettuce Mix {M}: our newest recipe is for a Festive Holiday Salad with Champagne Vinaigrette and while I used this lettuce mix, you can use just about any greens you have available.
  • Tender Collard Greens {M}: our Collard Green & Pecan Pesto is a unique spin on an old classic. It’s a great way to get kids (and adults alike) to eat their greens!
  • Rainbow Swiss Chard {M}: if you are looking for a quick, tasty salad recipe, this Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs sounds great. Maybe a nice, simple side for a holiday meal?
  • Bold & Peppery Arugula {M}: I have been drawn to festive salads that can be served to lighten up rich holiday meals, and this one is no exception – Apple Pecan Arugula Salad. If you are looking for a heartier salad, my mother-in-law raves about this one – Charlie Bird’s Farro Salad.
  • Spicy Asian & Giant Red Mustard Greens {M}: I am cooking lots of soup lately but I often don’t find ways to incorporate mustard greens into soup. However, this recipe for Mustard Greens Soup with Poblanos and Almonds is one of my favorites. The greens are pureed and the other flavors balance out any spiciness.
  • Green Bell, Jalapeno & Habanero Peppers {M}: if you are a meat eater, check out the market’s newest recipe – Autumnal Chili. Not only can you make good use of the peppers but you can also add in a bunch of mustard greens.
  • Bitter Melon {M}: if you are into juicing, you might want to give this recipe a try for Green Bitter Melon Juice. I love sauteed bitter melon with Asian flavors but juicing it would be a fun experiment!
  • Variety of Herbs {M}: here are a few simple tricks for air drying herbs to enjoy all year long.

Weekly Farm Notes :: October 26th, 2016

Hello,

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 10/25) by calling 423-637-9793.

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 26th Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: salads should be an easy thing to throw together with items you have on hand but it doesn’t always work out so well. More often than not, they can seem boring or unbalanced (or both). Read through The Essential Elements to a Satisfying Salad post to learn how to best make a salad you are happy to eat.
  • Spicy Asian & Giant Red Mustard Greens – 1000 {M/CSA}: I thought this would be a good week to revisit Alice’s article on A Bean, A Green & A Grain. Mustard greens mellow when cooked so would be a great candidate for this type of recipe.
  • Black Summer Pak Choi – 865 {M/CSA}: pak choi is an antioxidant powerhouse and can be enjoyed in any of ways. I found this “Healthy Saute” recipe that replaces oil with broth to make it even more healthful.
  • Japanese Salad Turnips – 473 {M/CSA}: I love fritters as they are such an easy weeknight meal. I normally wouldn’t think of adding turnips to a fritter but why not! This recipe looks like a good starting point.
  • Garlic {CSA}: have you considered pickling garlic? I tried it last year and it was so good! It couldn’t be easier – check out this recipe to find out more!
  • Green Tomatoes {CSA}: The first recipe that came to mind when thinking of this ingredient is fried green tomatoes. They are delicious, no doubt, but there are other ways to enjoy these beauties. Have you tried Green Tomato Chutney? It can be spiced in any number of ways
  • Summerfest & Hon Tsai Asian Greens {CSA}: while you can definitely eat these greens raw, they are tender enough to cook down quickly too. Given their mellow flavor, similar to spinach, they would work great in this Spinach and Edamame Egg Drop Soup. It is on my list for the week!
  • Awesome Asian & Lettuce Mix {M}: have you tried our Fall Fattoush Salad yet? I think these greens are a great addition to the crunchy pita bread, veggies and lemony dressing. Give it a try and let us know what you think!
  • Napa Cabbage {M}: do you have a favorite cole slaw recipe? Try substituting the traditional cabbage with this for a fun twist. You could add in the salad turnips or green tomatoes for a truly seasonal side dish.
  • Bold & Peppery Arugula {M}: arugula makes a great addition to pesto! I love the how the spiciness balances with the nuts and cheese. I used our Super Greens & Sunflower Seed Pesto recipe but feel free to substitute it in your favorite version.
  • Kale – 1000 {M}: I whip up a batch of hummus for dinner a few times a month. When you add olives, cheese and pita bread, it can make a healthy and filling meal. I particularly like our White Bean Hummus with Kale recipe and I think you will too 🙂
  • Variety of Herbs {M}: if you need some ideas on how to add an herbal element to your smoothie, check out this list of 10 Herbs for Smoothies.
  • Jalapeno & Habanero Peppers {M}: while drying hot peppers indoors can irritate your eyes and lungs, they can be dried outside in the sun or hang dried (which looks pretty). This link will tell you how to get started.
  • Baby Red & Green Romaine Lettuce – 510 {M}: I enjoy Caesar salad but it doesn’t make for a complete meal. However, if you use it as a base to a wrap and add either tofu or chickpeas, it could be a great option. Here is a recipe you can reference and then make your own!
  • Bitter Melon {M}: bitter melon really isn’t as bitter as you might think! Simply sauteed, it has a slightly bitter finish that works well when combined with sweeter and/or richer ingredients. I think adding it to a stir fry along with our favorite stir fry sauce would be a great way to consume this healthful vegetable!

Weekly Farm Notes :: October 19th, 2016

Hello,

The notes below are a repeat from last week but still apply. We have LOTS of wonderful veggies available this week so check out our offerings listed below!

  1. The Awesome Asian & Lettuce Mix is back! If you aren’t familiar, it is a fresh, ready to eat mix with lots of different textures and flavors. It will become a new favorite if it isn’t already!
  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}:

  • Napa Chinese Cabbage {M/CSA}: this is the perfect week to start a batch of kimchi! Not only can you get cabbage and radishes, but you can also pick up some hot peppers to use in place of the traditional Korean chile powder. Check out this recipe for more details!
  • Daikon Radish – 502 {M/CSA}: if you are looking for something a bit less involved than kimchi, why not try Do Chua, the traditional Vietnamese pickle? They are quick, easy and will add a great flavor boost to whatever you serve it with!
  • Green Leaf & Red Butter Lettuce {M/CSA}: since it still feels like summer, we might as well eat like it is too. Check out these Spicy Tofu Lettuce Wraps for a yummy way to hold on to summer eating.
  • Collard Greens & Kale – 1000 {M/CSA}: Alice O’Dea (one of our shareholders) posted a recipe for Greens Cobbler with a Cornbread Crust and it looks like a wonderful way to use up all these greens!
  • Rosemary & Variety of Herbs {M/CSA}: I love fresh rosemary but hate buying it the store when I only need one stem (those boxes always get buried in my produce drawers!). Instead, I have found that I can simply toss the stems in a ziplock bag and throw them right into the freezer. Pull them out when you need some and preserve the rest!
  • Bell (371), Jalapeno & Habanero Peppers {M/CSA}: from freezing to making Italian pickled peppers, hot pepper jelly, and decorative ristras, this blog post on preserving hot peppers has a little something for everyone!
  • Swiss Chard – 1000 {CSA}: smoothie bowls seem like something we will all make fun of 10 years down the road. I mean, if I want a smoothie, I will just drink it, thank you very much. But, if you want to jump on the bandwagon, this Immune Boosting Green Smoothie Bowl seems like a great way to use Swiss chard or any number of other greens.
  • Awesome Asian & Lettuce Salad Mix {M}: have you checked out our latest recipe, Fall Fattoush Salad with Awesome Asian & Lettuce Salad Mix? It is crunchy from the pita and kohlrabi, a bit sweet from the squash with lots of lovely flavor from greens.
  • Japanese Salad Turnips – 473 {M}: these simply cooked Japanese Turnips with Miso is a great recipe that uses both the bulb and the greens.
  • Baby Red & Green Romaine Lettuce – 510 {M}: yum, how good does this Mega Crunchy Romaine Salad look?! So fresh and great as a light meal or as a side dish to any number of items.
  • Spicy Asian Mustard Greens – 1000 {M}: cooking these greens will tame the heat, however, there are other ways to offset their affect if you want to consume them raw. You could try our A Sweetened Dressing for Spicy Greens recipe for starters. You could also add fruit or shredded coconut to the mix to help balance it as well.
  • Black Summer Pak Choi – 865 {M}: I love to stir fry pak choi; the stems stay crunchy and the greens wilt down in a minute or so. Simply toss it with rice and a fried egg and dinner is ready. If you are looking for a go-to stir-fry sauce, my favorite can be found here.
  • Bitter Melon {M}: did you know bitter melon is very medicinal for diabetes? It contains a chemical that acts like insulin to help reduce blood sugar levels. Not sure how to prepare it? Check out our recipe for Korean Lettuce Wraps with Bitter Melon (it’s one of my all time favorites!).
  • Summerfest Asian Greens {M}: have you tried our Green Coconut Soup Base yet? The color is beautiful and the flavor is even more amazing. It is easy peasy and can be altered in any number of ways. We hope you give it a try!

Bread & Butter Bitter Melon Pickles

Hello,

One of our shareholders mentioned the idea of turning bitter melon into bread and butter pickles and I knew I had to make a version myself. I adapted this recipe from The America’s Test Kitchen Do-It-Yourself Cookbook (which I highly recommend!). You get the typical sweet-sour notes up front with bitterness from the melon on the back end. I have yet to use it with anything but here is a nice list of suggested uses. I think adding it to a German potato salad sounds pretty amazing!

I purchased fresh turmeric from Sequatchie Cove Farm at the Main Street Farmers Market last week. I used it here but feel free to use 1/4 teaspoon dried turmeric in its place. Enjoy!

Bread & Butter Bitter Melon Pickles
makes about 1 pint

Ingredients:

  • 1/2 pound bitter melon, cut in half lengthwise, seeds removed and sliced 1/8″ thick
  • 1 small onion, halved and sliced through root end into 1/8″ thick pieces
  • 1 tablespoon kosher salt
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon freshly grated turmeric
  • 1/8 teaspoon celery seeds
  • Pinch ground cloves

Directions:

  • Toss bitter melon, onion and salt together in a colander and set over the sink or a bowl. Set aside at room temperature for 1 hour. Rinse and drain vegetables well.
  • Bring vinegar, water, sugar, mustard seeds, turmeric, celery seeds and cloves to a boil in a medium saucepan over medium-high heat. Add vegetables, return to a boil, and cook for 1 minute. Remove from heat.
  • Using a slotted spoon, transfer pickles to a pint sized jar with a tight fitting lid. Pour hot brine over pickles and let cool to room temperature. Cover and refrigerate for 2 days before eating. Pickles can be refrigerated for up to 2 months.

Korean Lettuce Wraps with Bitter Melon

Hello!

Are you wondering how to use your bitter melon? Well, I think I found the perfect recipe for carnivores and vegetarians alike. I was searching for a ground beef lettuce wrap recipe and found this one. The sweetness and spices in the recipe are just want you need to balance the bitterness in the melon. I made the recipe with ground beef but I am sure it would be equally as tasty if you substituted tofu. You can also make use of your Red Leaf lettuce in this recipe. I found the large, crunchy leaves worked great as wraps. We hope you enjoy it!

Korean Lettuce Wraps with Bitter Melon
makes enough for about 4 small servings

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 bitter melon, sliced in half lengthwise, seeds removed, and sliced 1/2″ thick on the bias
  • Salt and freshly ground black pepper
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili powder
  • 1 teaspoon freshly grated ginger
  • 1 pound ground beef or firm tofu
  • 2 large garlic cloves, minced
  • Cooked white rice for serving
  • Lettuce for serving

Directions:

  • Heat the vegetable oil in a 12″ non-stick skillet over medium heat until shimmering. Add half of the bitter melon, season with salt and pepper and cook until first side is browned, 5-7 minutes. Flip and cook until the second side is brown and the melon is tender, another 5-7 minutes. Remove from heat and transfer to a serving bowl.
  • Prepare the sauce by mixing the soy sauce, sugar, sesame oil, chili power and ginger together in a small mixing bowl. Set aside.
  • Using the same non-stick pan, saute the beef over medium heat until cooked through. Alternatively, add a little oil to the pan, add the tofu, break it up into little pieces (follow this technique), and brown. Add the garlic, mix with beef/tofu to combine and cook for an additional minute. Add the sauce and simmer for a few minutes, or until the mixture has reduced slightly. Remove from heat and adjust seasoning as needed. Serve with rice and bitter melon in a large lettuce leaf.

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!

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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!

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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!