Weekly Farm Notes :: November 22nd, 2016

Hello,

Remember, market is on Tuesday this week to account for the Thanksgiving holiday. We hope you have a delicious and nutritious meal surrounded by those you love most.

Also, don’t forgot we will be 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 22nd Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: if you make cornbread for Thanksgiving every year and have lots of leftovers, I think this Corn Bread Salad would be a great way to use it up. Crispy cornbread is tossed with tomatoes, lettuce, bitter greens (of which we have plenty), onions (substitute green onions) and a buttermilk-lime dressing, I think it sounds divine.
  • Daikon Radish {M/CSA}: if you are planning to roast anything for the holidays, why not add daikon to your list? This recipe for Spicy Roasted Daikon “French Fries” are added to my list.
  • Green Tomatoes {M/CSA}: I tried a batch of fermented green tomatoes last week and they turned out just ok. I still want a pickled green tomato but think I will try my hand at something a bit simplier, like these Quick Pickled Green Tomatoes.
  • Pak Choi {CSA}: It’s kind of hard to find a way to incorporate pak choi into a Thanksgiving worthy meal, but what if you swap out the broccoli and replace it with sauteed pak choi in this Broccoli, Cheddar & Quinoa Gratin? Or, you could use half broccoli, half pak choi. I don’t think there is any way it could taste bad.
  • Green Onions {CSA}: I love these simple yet delicious Green Onion Yogurt Flatbreads. They could be an alternative to other types of bread on your holiday table.
  • Wheelers Orchard Winesap Apples {CSA}: this Heirloom Apple Salad sounds like such a wonderful item to include on your Thanksgiving table. Pick up some of our herbs and arugula to go with it!
  • Petite Cabbage {CSA}: our Farmhouse Vegetable Soup would be perfect for those days after Thanksgiving when you need light yet comforting meals. Pick up some daikon radish and herbs to add to it!
  • Spicy Asian Mustard Greens {M}: here is another post-Thanksgiving recipe – Vegan Meatballs! The base is chickpeas and carrots so I think it would be a great way to offset the spiciness of these greens. You could also pre-cook the greens and then add them if you want to tame them even further.
  • Sweet Potatoes {M}: I think I hit the jackpot when I made this Cumin Roasted Sweet Potato & Avocado Salad yesterday. It hits on all of the things I love about cold weather salad – roasty, creamy and crunchy and perfect with our Awesome Asian & Lettuce Mix.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette would be such a great salad for this weeks main meal. You can include our butter lettuce or torn chard, kale or arugula.
  • Rainbow Swiss Chard {M}: make a batch of these Swiss Chard & Orange Oat Muffins to enjoy with your family this weekend. They will thank you.
  • Variety of Kale {M}: Kale. Cheese. Lemon. Red Pepper Flakes. It comes together beautifully in this Raw Tuscan Kale Salad.
  • Bold & Peppery Arugula {M}: fennel is in season right now so enjoy it where you can (Crabtree will have it at market this week). Pairing these bold greens with the anise flavor is fennel has to be good – try this Arugula-Fennel Salad recipe.
  • Jalapenos & Habaneros {M}: there aren’t many dishes that don’t benefit from a little heat. Add this spicy goodness to just about any recipe, especially those that are rich, which we don’t have any shortage of this time of year!
  • Herbs {M}: you will most likely need all sorts of herbs for the coming week so be sure to stock up!

Farmhouse Vegetable Soup

Hello!

We all have those weeks when it is difficult to get through all of the wonderful produce we purchased at market (or received in our CSA baskets). This soup is a great way to use up various vegetables without seeming like a random, thrown together meal. The addition of mushroom powder and soy sauce give it a savory flavor and adding bulgur makes it hearty and filling.

The one obscure item called for below is mushroom powder. The powder I use came from Land Before Time Farms and it includes various types of mushrooms, herbs and salt. I am not sure when they will have it available again but look for it at the market! If you don’t have anything similar, you can grind up some dried mushrooms and herbs or just include fresh mushrooms.

This soup is especially tasty with the Roasted Garlic bread from Bread & Butter, also available at the market.

Farmhouse Vegetable Soup (adapted from here)
makes about 4-6 servings

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, cut into a small dice
  • 1 large celery stick, trimmed and cut into a small dice
  • 3 medium carrots, trimmed and cut into a small dice
  • 1-1/2 teaspoons mushroom powder (see note above)
  • 2 teaspoons soy sauce
  • 1/4 cup vermouth or white wine
  • 5 cups chicken/vegetable stock or water (I used 2-1/2 cups chicken stock and 2-1/2 cups water)
  • 1 large russet potato, peeled and cut into 1/2″ dice
  • 1 medium daikon radish (substitute salad turnips or kohlrabi if desired), trimmed and cut into 1/2″ dice
  • 2-1/2 cups thinly sliced cabbage
  • 1/2 cup bulgur
  • 1/2 cup frozen peas
  • Chopped fresh parsley

Directions:

  • In a large Dutch oven, heat oil over medium heat until shimmering. Add the onions, celery, carrots, mushroom powder, soy sauce and vermouth and stir to combine. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are beginning to brown, about 10 minutes.
  • Add the stock/water, potatoes, radish, cabbage and bulgur and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are tender and the bulgur is cooked through, about 20 minutes. Stir in the frozen peas and parsley, if using, and taste. Depending on the saltiness of your soy sauce, you may need to add salt.

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 :: June 15th, 2016

Hello,

If you received a text message earlier, you can expect a share for the CSA extension this week. If not, stop by anyways to pick up some veggies and say hi!

This week, Alice shares some of her favorite resources for clean eating (thanks for including us in your article, Alice!). Check out the list and then let her know if you have anything to add!

See you at market!

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June 15th Produce

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

  • Swiss Chard {M/CSA}: the only way to eat soup in this heat is if it’s chilled. This Chilled Swiss Chard Soup was eye-opening the first time I made it and I continue to make it every summer.
  • Romaine & Green Leaf Lettuce {M/CSA}: I love bowl type meals, piled high with lots of different flavors and textures. This post, which includes a recipe for crunchy roasted chickpeas, breaks down the different elements that make a great vegan bowl meal.
  • Green Beans {CSA}: I saw a lovely recipe of green beans, bulgur, walnuts, mint all mixed with a tahini sauce. It is on my list of recipes to try but I encourage you to experiment if it sounds good to you too!
  • Carrots {CSA}: I have always loved pickles and carrots separately but luckily I know enough now to combine the two flavors. Try Lacto-Fermented Carrot Sticks for a sweet/sour treat!
  • Green Onions {CSA}: the newest market recipe – Zucchini & Herbed Ricotta Tartines – incorporates green onions into the ricotta mixture. If you don’t pick up a zucchini at market, you can use the same ricotta mixture with our cherry tomatoes for a quick and delicious meal!
  • Cabbage {CSA}: I haven’t tried this myself but I have charred cabbage in the skillet, and I can tell you the results were wonderful. If you already have the grill fired up, why not try this Grilled Cabbage recipe?
  • Red & Yellow Cherry Tomatoes {CSA}: it’s been quite a while since I linked to any tomato recipes on here, but here is one of my favorite – Cherry Tomato Gazpacho. We might not have enough to make this full recipe but supplement with some others from the market (and support other farms in the process!).
  • Herbs {M}: the herbs this week include basil, parsley, mint and lemon balm. I think all of these would be a great addition to these Seared Tofu Bahn Mi Sandwiches.

Weekly Farm Notes :: June 8th, 2016

Hello,

Today is the last day of the CSA session. We hope you have enjoyed the bounty of the season!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you at market!

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June 8th Produce

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

  • Swiss Chard {M/CSA}: use both the chard and kale in this Lacto-fermented Kale & Swiss Chard Kimchi!
  • Young Romaine & Green Leaf Lettuce {M/CSA}: if you haven’t already, I encourage you to look over our Essentials for a Satisfying Salad post. We break down salad making to it’s basic elements, making it fun and easy to make a salad based on whatever you have on hand.
  • Siberian Kale {CSA}: here is something a bit different – check out this post for a history lesson on Russian and Siberian Kale!
  • Collard Greens {CSA}: the heat has toughened the collards up a bit but they would still be perfect as chips – give our “Cheesy” Collard Green Chips recipe a try!
  • Carrots {CSA}: the markets Summer Rolls with Spicy Peanut Sauce recipe would be perfect for a variety of our produce this week! Pack them full of carrots, green onions, kale or swiss chard and herbs!
  • Green Onions {CSA}: I love the simplicity of this Soba Noodles with Scallions and Fried Eggs recipe. We all need more weeknight meal options and this one looks perfect.
  • Cabbage {CSA}: once you learn the basics of lacto-fermenting, you can make much more than sauerkraut. I love our Curtido recipe, which is a Salvadorian version of sauerkraut, packed with carrots, onions and jalapenos. It’s a really tasty way to spice up any number of meals.
  • Pak Choi {M}: I come back to our Triple Sesame Noodles with Pak Choi recipe often. I love the quick and flavorful sauce and think it would be great on just about anything mixed in.
  • Herbs {M}: I make smoothies all the time but I don’t often include much, if any, herbs. Here is a great list of herbs that can be included in your next smoothie plus lots of tasty recipe ideas.

Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

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June 1st Produce

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

 


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!