Weekly Farm Notes :: February 17th, 2016

Hello,

We just added a few more “Walking to Spring” CSA shares so please let us know if you would like to sign up! Please contact us here for details.

Also, we have a farm-worker/apprentice position available. See below for more details and let us know if you, or anyone you know of, is interested!

  • Location: 40 miles south of Chattanooga, TN
  • Responsibilities: vary; candidate must be agile and able to move quickly about the land
  • Start date: ASAP
  • Length: short term; 6 months but may become a longer term opportunity for the right person
  • Compensation: mostly from trade of lodging and meals with a stipend depending on experience
  • Please send a statement of interest, experience or inquires to food@tanthillfarm.com

See you tomorrow at market!

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February 17th Produce

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

  • Food Hook Swiss Chard {M/CSA}: if you can’t use your greens fresh, don’t forget how easy it is to freeze them! Check out the “Veggie Cubes” section of our Preserving the Harvest :: Freezing guide to learn more!
  • Red Russian & Siberian Kale {M/CSA}: this Mango Ginger Kale Green Smoothie just showed up in my inbox so it must be fate! I mean, how can this combination be bad?!
  • Spigarello Broccoli Rabe Leaves {CSA}: the name “broccoli” rabe in a bit confusing here as this variety is grown for the leaves and does not produce a floret like other types. You can use it in place of other greens or try it in our Savory Quick Bread with Broccoli Rabe and Sun-dried Tomatoes recipe!
  • Tender Collards {CSA}: you may be sick of hearing this…but don’t throw away your stems! Last week, I made a really tasty veggie stock using sliced stems. See the recipe below!
  • Asian Mix with Spinach, Mustard and More {CSA}: the Main Street Farmers Market just posted two salad dressings that I think would work really well with these greens – Lemon & Thyme and Ginger Miso. If you don’t want to eat them raw, they would also be great added to any number of soups – like this Tofu Mushroom Soup!
  • Spicy Asian Mustard Greens {M}: doesn’t this Savory Steel Cut Oatmeal recipe look so comforting? While we don’t have arugula this week, I think our spicy mustard greens would be a great substitute. The bold flavor would really help cut through the starchiness from the oats and the fatty/creaminess from the egg.

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Recipe :: Veggie Scrap Stock

You can vary this recipe is so many ways but here are a couple of tips: 1) Use fresh stems as opposed to those you have thrown in the freezer. I have tried freezing stems for use later and they turn soggy when thawed; 2) I would avoid using any stems that have a strong flavor when raw – possibly some mustard green stems. You might end up with an overly vegetal flavored stock.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2-1/2 cups sliced stems (from collards, kale or Swiss chard)
  • 1 cup onion trimmings
  • A couple parsley stems (I keep a big bag full in the freezer)
  • 1 bay leaf
  • A couple of garlic cloves, peeled and smashed
  • A teaspoon or two of peppercorns

Directions:

  • Heat vegetable stock in a large stock pot over medium heat until shimmering. Add the sliced stems and cook, stirring frequently, until browned, about 8-10 minutes. Add the remaining ingredients plus 6-8 cups of water (depending on the size of your pot) and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Remove from heat and strain. Store in the refrigerator and use within a few days or store in the freezer for up to 6 months.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you haven’t made a tahini sauce before, you will want to after reading this!


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!

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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!

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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!).


Savory Quickbread with Broccoli Rabe & Sun-dried Tomatoes

Hello,

The Deep Winter CSA starts in just a few short days – yay! We are expecting broccoli rabe in this weeks share so wanted to provide one idea of what you can do with it. The recipe below is highly adaptable – the basics are flour, baking powder, salt, eggs, olive oil and yogurt along with up to 1-1/2 cups of add-ins. Lactose intolerant? Leave out the cheese. Only have collard greens on hand? Use those instead and add bacon and blue cheese. Craving something sweet? Use grated carrots, raisins and sweet spices for the add-ins. This is a recipe I come back to time and time again and hope you find it useful as well.

Did you know that broccoli rabe is not related to broccoli, but instead a close relative to the turnip? It makes sense then that the flavor is more pungent than regular broccoli, although cooking helps to tame the flavor. You may see broccoli-like buds in some varieties but the variety we grow, Spigarello, is grown just for the leaves. Check out this link for more information!

This recipe is adapted from David Lebovitz‘s Bacon and Blue Cheese Cake from The Sweet Life in Paris.

Savory Quickbread with Broccoli Rabe and Sun-dried Tomatoes
makes one 9″ loaf

Recipe notes: although I haven’t tried it, I would assume this recipe would freeze well tightly wrapped in plastic wrap and aluminum foil and stored in a zipper-lock bag.

Ingredients:

  • 1-1/2 cups spelt or all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 large eggs, room temp
  • 1/4 cup olive oil
  • 1/2 cup plain whole-milk or Greek yogurt
  • 2 tablespoons freshly minced parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lightly packed lemon zest
  • 1/2 packed cup cooked broccoli rabe (be sure to squeeze out excess liquid)
  • 1/4 packed cup (2 ounces) sun-dried tomatoes, rinsed, dried and finely chopped
  • 2/3 cups (2 ounces) grated aged cheese, such as Parmesan

Directions:

  • Adjust oven rack to the middle position and preheat to 350 degrees.
  • Grease a 9″ loaf pan with non-stick cooking spray or butter and line the bottom with parchment paper (it makes it so much easier to get out of the pan later!).
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. In a separate large mixing bowl, thoroughly whisk together the eggs, olive oil, yogurt, parsley, oregano and lemon zest. Pour the flour mixture into the wet ingredients and whisk until just combined. Fold in the broccoli rabe, sun-dried tomatoes and cheese. Pour batter into the prepared loaf pan and cook until a toothpick inserted in the center comes out mostly clean, about 35-40 minutes (if you have a thermometer, the internal temperature should be around 205 degrees).
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Remove from the pan and allow to cool completely before slicing. Store any leftovers in an airtight container in the refrigerator for up to 7 days.

 


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!

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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.

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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.

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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 :: Sep 30th, 2015

Hello!

Just to rehash from last week, we have new information on the website:

  • If you can’t remember what is what after you get home, check out our produce pictures and detailed information tab for pictures of each individual item in your CSA basket. We are still working to update this information so check back each week.
  • We added a tab that will allow you to easily search our recipes. Wondering what you can do with your greens? Check out this tab for constantly updated ideas!

See you at market!

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September 30th Produce

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

  • Awesome Asian Mix {CSA}: wow, check out this mix – you get Yukina Savoy, Tokyo Bekana, Ruby Streaks, Red Komatsuna, and Suehihung Mustard! You can either eat it raw in a salad or saute it.
  • Broccoli Rabe {CSA}: I found a recipe for sauteed broccoli rabe, blue cheese and bacon pizzas that looked really interesting. Swap out the bacon for mushrooms for a vegetarian version.
  • Hakurei and Red Scarlet Salad Turnips {M/CSA}: why not combine the turnips AND the greens in the next salad you make? Here is a recipe for a turnip green salad with a sweeter dressing to help balance any spiciness or bitterness from the greens (check out our salad post for lots of great salad making tips!).
  • Radishes and Greens {M/CSA}: wondering what to do with all those lovely radish greens? Make a pesto of course!
  • Toscano and Siberian Kale {M/CSA}: this is one of my all time favorite fast foods. Try it with different greens and even different types of grains.
  • Pak Choi {M/CSA}: to prepare pak choi, separate the greens from the stems, slice and wash. I suggest sauteing the stems over medium-high heat for a couple minutes on one side or until browned. Flip and allow the other side to cook for a minute before adding the greens. They will cook very fast so just flip them around for a minute and serve. I served mine with sesame noodles – look for that recipe soon!
  • Spicy Mustard Greens {M/CSA}: I am planning to saute these greens and add them to a homemade hummus recipe. I will share the recipe with you if it turns out well!
  • Collard Greens {M}: there are lots of recipes for collard green and white bean soup so it must be good! Here is one such post but I bet you can make it or something similar by following our soup making tips.
  • Summerfest Komatsuna {M}: these greens work great in smoothies given their mild flavor profile. Try it in your favorite smoothie recipe and let us know what you think!
  • Daikon Radish and Greens {M}: did you know daikon radishes are one of the main ingredients to kimchi? If you don’t have the time or experience to start a fermentation, why not try quick pickling them? Follow our Quick Pickled Okra post and just swap out okra for daikon.