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!


Roasted Chinese Long Beans with Miso-Butter

Hello!

I love recipes that deliver big flavor with minimal effort – and this is one of those. These beans are great simply sauteed but I wanted to dress mine up a bit. After they were roasted, I chopped them into bite sized pieces and served them with brown rice, cherry tomatoes and a fried egg (topped with a little soy sauce and hot sauce – yum!). We hope you enjoy!

Roasted Chinese Long Beans with Miso-Butter
4-6 servings

Recipe notes: 1) providing a recipe using a broiler is always tricky because broilers vary so much between ovens. When I used this technique, I found that the resulting beans still have a good amount of crunch. If you want your beans cooked through more, I would suggest adjusting the oven racks down an extra layer so you have time to cook the beans through without burning the butter mixture, 2) if you haven’t planned ahead and don’t have room temperature butter, you can soften it in the microwave on 20% power in 30 second increments.

Ingredients:

  • 1-1/4 pounds Chinese long beans, ends trimmed
  • 4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
  • 2 tablespoons white miso
  • 1 large garlic clove, minced
  • Freshly ground black pepper, to taste

Directions:

  • Adjust one oven rack to about 6″ inches away from the broiler with a second rack on a level just below that one. Preheat your broiler to high.
  • Line two baking sheets with aluminum foil and evenly distribute the beans between the two sheets.
  • Mix the butter, miso, garlic and black pepper together in a small bowl until uniform. Dollop the mixture over the beans (it doesn’t have to be even – they will be tossed again in a minute).
  • Place one tray of beans on the higher rack under the broiler for 1 minute. Remove from the oven and toss the beans to evenly coat with the now melted butter mixture. Return to the oven on the lower rack and cook for 8-10 minutes (mine needed 10 minutes), or until the beans have started to soften but still retain some texture. Remove from the oven and allow to cool slightly, then transfer to a serving or storage dish. Repeat with the remaining tray of beans.

 


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.