Farm Notes March 22nd: Walking to Spring CSA is Here!

Hello from Tant Hill Farm! We are so excited about the Spring season and all the surprises it has in store for us The weather has been a little strange but we just go with its flow! Our new baby Chicks are growing so quickly, by July we will have more Organic free range, soy and wheat free eggs to offer! Our Walking to Spring CSA session starts today, pick up at Main Street Farmers Market and Nutrition World Farmers Market.

We are at Nutrition World Farmers Market every Saturday from 11:30am-1pm.

See you at Main Street Farmers Market!


March 22nd Produce

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

  • Toscano Kale {CSA} Red Russian and Siberian Kale {M}: check out this recipe from the Kitchen of Blackwell Smith. Don’t throw your stems away!! Kale Salad with Apples and Peanuts
  • Rainbow {M/CSA} and Giant Ford Hook Swiss Chard {M}: while you can use just about any green in our latest recipe – Chard Onion Cheese Frittata – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Dragon Tongue and Spicy Asian Mustard Greens {CSA}: did you know mustard greens are linked to cancer prevention? They are also touted as cholesterol lowering machines, along with kale and collards, so be sure to get your daily dose of these greens! The Spicy Asian Mustard has a Horseradish bite that is tamed when cooked. Mustard Greens are amazing with your scrambled eggs in the morning!
  • Tender Collards {CSA}: Collard Green and Pecan Pesto is a great recipe as the weather is starting to warm. Basil is not the only green you can use for pesto. You can also use your favorite nut if pecans are not your fancy!
  • Red Kitten Spinach {M/CSA}: this is the most beautiful spinach I have ever grown! The dense texture, the arrowhead shape and the stunning burgundy coloring is so vibrant! Check out Blackwell Smiths recipe for Warm Red Kitten Spinach Salad.
  • Organic, Range Free, Soy and Wheat Free Eggs {M}: here is a muffin-type meal that would be great with any number of our greens – Quinoa Kale Bites. A few eggs bind together quinoa, kale (or other greens) and cheese to make a healthy on-the-run meal.
  • Green Onions {CSA}: Add these beauties to any salad or meal.
  • Herbs: Parsley {M/CSA}, Rosemary, Garlic Chives, English Thyme and Sweet Mint {M} Here is a great site on how to store and prepare your herbs. Herbs. The herbs will store well in the bag they come in!
  • Edible Asian and Arugula Flowers {M}. Flowers make a great addition to your Kale salad. If you love presentation, this will take it to another level!
  • Medicinal and Nutrient Dense Chickweed for Smoothies, Teas or Tincture. See Chickweed is a Star for some great info on this amazing Herb!

“The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet, and in the cause and prevention of disease.” Thomas Edison

Apple Goat Cheese Collard Wraps from the Kitchen of Blackwell Smith

So I got these delicious and tender collards the other day. I tasted one. Crisp, fresh and delicious. Perfect for some lettuce style wraps only greener. This is really simple with no cooking time.

4 collard leaves
1 oz goat cheese
4 dates pitted
1/2 apple cut in 8th inch thick slices
Shallot cut into rings 8 to 12 pieces
1 teaspoon apple cider vinegar
1 tablespoon olive oil
Sea salt and fresh cracked black peppercorns
Step one
Place collard on plate
Step two
Tear up each date placing one on each leaf
Step three
Place 5 apple slices over dates
Step four
Crumble goat cheese over apples
Step five
Place 2 or 3 shallot ring along the wrap

Step six

Drizzle olive oil and vinegar on wraps
Step seven
Sprinkle sea salt and pepper on wraps
This is a quick and delicious treat. Perfect for lunch, brunch or snack.
If you have other similar ingredients try those. Enjoy!

Weekly Farm Notes :: November 9th, 2016


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!


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 19th, 2016


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!


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!

“Cheesy” Collard Green Chips


I have gotten into a collard green rut lately. I always seem to turn to my pressure cooker – with just a little onion, sugar and vinegar, and just 8 minutes, it transforms collard greens into something delightful. It will always be my go-to way to prepare collards but I needed a different option.

I was intrigued by this recipe for Spicy Parmesan Collard Chips as I thought the flavors would go well together. However, I was out of Parmesan (which is almost punishable in my house!) so I had to find another option. That is when I turned to nutritional yeast. If you aren’t familiar, nutritional yeast is a vegan cheese substitute known for savory qualities. I use it on popcorn (so, so good) and mixed with soy sauce on fried tofu but this combination is just as good, if not better. I dare you not to eat them all in one sitting.


“Cheesy” Collard Green Chips
makes 2-4 servings 

Recipe note: if you like spicy food, add a few pinches of cayenne pepper.


  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1 pound collard greens, stems removed, leaves cut into rough 2″ pieces


  • Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 300°F. Line two rimmed baking sheets with aluminum foil and set aside.
  • In a medium mixing bowl, whisk together all ingredients except collard greens until well combined. Add collard greens and toss until well coated. Arrange on the baking sheets in one layer (slight overlap is ok). Bake for 15-20 minutes, rotating sheet pans half-way through baking, or until collards are crispy (start checking for doneness after 12 minutes and then every 2 or 3 minutes afterwards). Serve immediately.

Weekly Farm Notes :: June 1st, 2016


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!


June 1st Produce

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


Weekly Farm Notes :: March 30th, 2016


What a beautiful Spring week! We know you probably want to be outside as much as possible so below we have included lots of quick recipe ideas.

See you tomorrow at market!


March 30th Produce

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

  • Toscano, Red Russian & Siberian Kale {M/CSA}: here is a really useful list of 50 Things to Do with Kale. I like how the author provides a list of ingredients that pair well with kale. Lots of options for you to consider this week!
  • Tender Collards {M/CSA}: have you tried our Chickpea, Cashew & Collard Green Patties yet? They come together in a flash and can be eaten as is or used as a veggie burger. I love them topped with avocado and hot sauce 🙂 As an added bonus, you can make a big batch and freeze them for later.
  • Food Hook Swiss Chard {M/CSA}: I generally look upon vegan variations of classic recipes with suspicion. They may turn ok but they never really stand up to the original. However, I am more than interested to give this Swiss Chard with Vegan Bechamel Sauce a try. Traditional bechamel (which is the base for many dishes, including mac & cheese) is made with butter, flour and milk and can be very heavy. This sounds like a nice twist on the classic.
  • Spring Radishes {M/CSA}: have you checked out our latest post on Miso Pickles? Miso cured vegetables is an incredibly easy and flavorful way to preserve produce. I have seen a lot of recipes using turnips but radishes work just as well!
  • Red Butter Lettuce {M/CSA}: I think our Hemp Seed “Ranch” Dressing along with hard-boiled eggs, thinly sliced radishes, green onions and edible flowers would make a lovely Spring salad!
  • Awesome Asian & Lettuce Mix {M/CSA}: The mix this week includes Asian greens, variety of lettuces, kale, arugula and edible flowers. If you don’t want to eat it fresh, try our Super Greens and Sunflower Seed Pesto recipe! As with all pestos, you can easily freeze it for use later.
  • Green Onions and Wild Spring Onions {CSA}: I have been eyeing a recipe for Quick Scallion Kimchee in one of my favorite cookbooks for a while. Check out the recipe below to preserve your green onions for the next month!
  • Pak Choi {M}: I return again and again to an old recipe for Triple Sesame Noodles with Pak Choi. The sauce is really yummy and so easy to make. You could easily top this dish with a fried egg to round out the meal.
  • Cilantro {M}: I am always looking for new salad dressings and this Cilantro-Lime Dressing sounds delicious. You can use it on greens or in a bean salad.
  • Edible Spicy Asian Flowers {M}: toss these on your salad or add them to a simple pasta dish. They say you eat with your eyes first so why not make your meal as pretty as possible?!


Recipe :: Quick Scallion Kimchee

This recipe is from One Good Dish by David Tanis. It makes about 2 cups. It can be served with steamed rice or chopped and stirred into a bowl of brothy ramen-style noodles.

  • Ingredients:
    • 4 bunches scallions
    • 2 teaspoons salt
    • 4 garlic cloves, thinly sliced
    • 1 tablespoon raw sugar or dark brown sugar
    • 1 tablespoon grated ginger
    • 1/4 cup Korean red pepper flakes
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon fish sauce
    • 1 tablespoon rice vinegar
  • Directions:
    • Trim the scallions and cut into 3-inch lengths. Put them in a glass or ceramic bowl, sprinkle with salt, and let stand for 10 minutes.
    • Mix together the garlic, sugar, ginger, red pepper flakes, sesame oil, sesame seeds, fish sauce, and rice vinegar. Add to the scallions and toss to coat.
    • Lay a plate over the bowl and leave in a warm place (at least 70 degrees F) for 24 hours. Or, for a stronger-tasting kimchee, let ripen for up to 72 hours. It will keep for a month, refrigerated.


Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Delicious yet easy homemade bread is a hard thing to come by but this week Alice shares a version you can make in just about 2 hours!