Chickpea, Cashew & Collard Green Patties


It was so, so lovely to meet / see again those who attended the first CSA shareholders meeting! I loved spending time and sharing a meal with such an enthusiastic, dedicated group. I look forward to more meetings in the future!

This is the recipe for the patties I served at the meeting. You can use any type of greens or even other vegetables, you just want to squeeze out as much excess moisture from whatever you use. The patties won’t firm up if there is too much moisture. Also, I would suggest playing around with the size of the patties and adjust them to your liking. I thought mine were a bit thin and could have come out of the oven 5 minutes earlier. It’s all up to your personal preferences and how you plan to serve them.

The recipe is adapted from here. You will notice she adds hot peppers, which I would totally be on board with if I wasn’t sharing these with a 2 year old 🙂

Chickpea, Cashew & Collard Green Patties
makes about 14 patties

Recipe notes: I didn’t try this, but I assume these patties could be made ahead and frozen.


  • 1-1/3 cup raw chickpeas
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, finely diced
  • 10 ounces (about 10 large leaves) collard greens, de-stemmed and roughly chopped
  • 1 cup raw whole cashews
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Buns, avocado, sauerkraut and hot sauce to serve


  • Place chickpeas in a large bowl and cover with water by at least 2 inches. Set aside and allow to soak for at least 8 hours or preferably, overnight.
  • Line a rimmed baking sheet with aluminum foil and liberally coat with non-stick cooking spray and set aside. Adjust oven rack to the middle position and preheat to 375 degrees.
  • Heat oil in a 12″ skillet over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 5-7 minutes. Add the greens and cook, stirring often, until tender, about 5-10 minutes (depending on the type of greens you use). Set aside and allow to cool slightly.
  • While the greens are cooling, drain the chickpeas and add them to a large capacity food processor. Add the cashews, garlic, salt and pepper. Drain the greens and squeeze out any excess moisture (I find this easiest to do while the greens are in the colander – press them with the back of a large mixing spoon until most of the moisture is gone). Add them to the food processor and process with the other items for about 1-2 minutes, scraping down the bowl a few times, until the mixture is mostly broken down but you don’t want it to be completely mushy and without some texture.
  • Using a #16 scoop (or 1/4 cup measure) form mixture into patties, about 2-1/2 inches wide and 1/2″ thick. Place in the oven and cook about 30 minutes, flipping once half way through.
  • To serve, I like eating the patties topped with avocado, sauerkraut and Sriracha or hot sauce. You could also serve these on buns or in pita bread with your toppings of choice.


Weekly Farm Notes :: Oct 21st, 2015


“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.

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!

A note on the Napa cabbage: when you farm without the use of harmful pesticides, sometimes you have to deal with what Mother Nature gives you. Right now, we are dealing with some worms in the cabbage but there is a simple way to get rid of them. Chop the cabbage roughly and soak in a large bowl (or sink full) of water that has been mixed with 1/4 cup of salt and 2 tablespoons of vinegar for 20 minutes to 1 hour. Rinse thoroughly then drain and use as desired.

See you at market!


October 21st Produce

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

  • Napa Cabbage {CSA}: check out my Quick Kimchi recipe on the Main Street Farmers Market blog this week!
  • Carrots {CSA}: simple roasted carrots are a favorite of mine. I love Cook’s Illustrated recipe and have used it over and over again. It is included below so you can give it a try as well.
  • Rainbow Swiss Chard {CSA}: learn about the blood sugar control properties and more of this tasty green here!
  • Awesome Asian Lettuce Mix {M/CSA}: I have been on a buddha bowl kick this week. I think these Asian greens would be a great base for a recipe like this one.
  • Pak Choi {M/CSA}: for a super simple and tasty meal, give our Triple Sesame Noodles with Pak Choi recipe a try!
  • Spicy Red Mustard Greens {M/CSA}: check out this Quick Pickled Mustard Green recipe – I could find lots of ways to use greens preserved this way!
  • Siberian Kale {M/CSA}: Wheelers Orchard is selling “ugly” apples this week, which are perfect for processing (homemade applesauce, anyone?!). I was actually thinking of picking some up, cooking it down with kale, and making a fruit and vegetable leather (think homemade fruit roll-ups). We would love to hear if you have any experience in this area!
  • Tender Collards {M}: this recipe for Breakfast Tacos with Eggs, Onions and Collard Greens has me dreaming of weekend brunch.
  • Bold & Peppery Arugula {M/CSA}: these greens have a bite this week but the more bitter, the better, I say! Check out this article on why bitter greens are good for your health. This article provides lots of great ideas to tame the flavor. My favorite way to enjoy bitter greens is in a salad with a sweetened dressing.
  • Salad Turnips {M}: I haven’t tried this yet, but our salad turnips are mild enough that I think they would be great in our newest recipe for Kohlrabi Hash Browns. Swap the kohlrabi for salad turnips and you have a meal in minutes!
  • Mint {M}: if you love Indian food as much as I do, then I suggest whipping up a batch of Cilantro-Mint Chutney to serve along side your favorite dishes. This sauce would freeze well, too!
  • Lemon Balm {M}: shrubs, which are sweetened vinegar mixtures, typically use fruit for flavoring. I swapped the fruit for lemon balm in this recipe and it was delicious!
  • Eggs {M}: pick up collard greens too and make this Breakfast Tacos with Eggs, Onions and Collard Greens recipe!


Roasted Carrots

As noted above, this recipe is from Cooks Illustrated. It serves 4-6.


  • 1-1/2 pounds carrot, peeled, halved crosswise, and cut lengthwise if needed to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper


  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ÂĽ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
  • Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.


Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you cook, even just casually, you should know about mirepoix – Alice breaks it down for you.


Weekly Farm Notes :: Oct 14th, 2015


We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!


October 14th Produce

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

  • Awesome Asian Lettuce Mix {CSA/M}: check out this Turmeric Tahini Dressing – I think it would be great on these greens!
  • Daikon Radishes and Greens {CSA/M}: did you know that a 7″ long daikon radish has more Vitamin C than a small orange?! There are 74mg of Vitamin C in a daikon compared to 51mg in an orange.
  • Pak Choi {CSA/M}: have you tried our Raw Spicy Pak Choi Salad yet? Let us know what you think!
  • Napa Chinese Cabbage {CSA/M}: here is a link with lots of ideas of how to use your cabbage! I am definitely planning to make the quick kimchi (with the addition of daikon radishes) that is mentioned in this post.
  • Spicy Mustard Greens {CSA/M}: I love adding mustard greens to curried dishes (think chickpeas) or red lentils. The flavor really stands up well to intensely spiced dishes.
  • Kohlrabi {CSA}: I made these kohlrabi fries last season and loved them! It’s a fun, new way to enjoy kohlrabi.
  • Mild Mustard Greens {M}: these greens are mild enough to eat raw. Why not add some to your next salad?
  • Kale {CSA/M}: pick up some potatoes and eggs and make this easy, weeknight soup!
  • Tender Collards {M}: our Collard Green & Pecan Pesto recipe is one of my favorite pesto recipes. It can be frozen and is a great way to preserve your greens.
  • Arugula {M}: these greens are one of the best vegetable sources of Vitamin K, providing a boost for bone and brain health.
  • Salad Turnips {M}: these turnips are great raw but if you need a change of pace, try our Roasted Radish & Turnips with Barley Salad.
  • Red Leaf Lettuce {M}: check out our Essential Elements of a Satisfying Salad post and create a salad without a recipe.
  • Eggs {M}: my new go-to weeknight recipe is brown rice, a fried egg and vegetables (any of our veggies would be a great!) topped with a little soy sauce. Pick up some of our organic eggs and have a meal ready in minutes!

Weekly Farm Notes :: Sep 30th, 2015


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!


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.

Weekly Farm Notes :: Sep 23rd, 2015


We are in the process of adding more information to our website that we think you will find useful. First, we have added a tab with produce pictures and detailed information, including storage tips, nutrition and recipe links. Second, we added a tab that will allow you to easily search our recipes. Both tabs are a work in process so please check back weekly for updated information. Please let us know if you are looking for additional information and we would be happy to include it!

See you at market!


September 23rd Produce

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

  • Summerfest Komatsuna {CSA}: I simply chopped this up last week and added it to a basic miso soup recipe (along with some brown rice to make it a complete meal). This recipe takes just 15 minutes!
  • Swiss Chard {CSA}: this is my kind of recipe – protein, veggies and cheese in one bowl makes my heart happy.
  • Snap Green Beans {CSA}: do you ever have left over cornbread that gets a bit dry? I had some last week that I crumbled and sauteed in butter until brown and crispy. I sprinkled the cornbread crumbles over steamed green beans for a tasty side dish.
  • Hakurei Salad Turnips {CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Collard Greens {M/CSA}: I am thinking ahead to cooler weather and the holidays and this Collard Green Gratin sounds like something I should try soon.
  • Royal Radishes and Greens {M/CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Siberian Kale {M/CSA}: we are big smoothie fans here at Tant Hill! We love adding greens to our smoothies and kale is the perfect option. Check out our Pinterest page where we have gathered some recipes from around the web.
  • Pak Choi {M/CSA}: check out our quick, delicious recipe for Raw Spicy Pak Choi Salad. Serve this along side one of my favorite weeknight dinners of rice topped with a fried egg. It’s the best type of fast food.
  • Okra {M}: we have a couple okra recipes on the website for you to try – Quick Pickled Okra and Fresh Okra Cakes. I am also experimenting with dehydrating okra this week and will report back!
  • Arugula {M}: umm, why haven’t I made this salad before?! It’s a great use for your radishes too.
  • Spicy Asian Greens {M}: these greens deserve a great dressing. Check out the dressing section of our Essential Elements to a Satisfying Salad post and easily make your own!
  • Yukina Savoy {M}: this green looks like tatsoi but actually belongs to the Brassica family along with cabbage, broccoli and kale. You can use it any way that you would use spinach but here is a simple recipe for Mushrooms and Yukina Savoy if you need some inspiration.


Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? This week she discusses making a roux – an essential element for many sauces and stews. Learn this now and use it all Fall and Winter long!

Collard Green and Pecan Pesto

Pesto needs no introduction. I bet almost everyone reading this has made one type or another. There are so many variations, based on anything from herbs (basil, cilantro, parsley, sage), greens (kale, arugula), mushrooms, tomatoes, olives, and roasted red peppers. This is my Southern take on the classic by using collard greens and pecans.

There are a couple tips for making a great pesto: first, roast the nuts and second, toast most of the garlic. Roasting the nuts brings out the flavor while toasting the garlic mellows the flavor so it doesn’t take over the dish (I do add a little raw garlic at the end, however).


Collard Greens & Pecan Pesto
makes enough for 1 pound pasta

Recipe note: 1) you can use the traditional Parmesan here but I liked mixing it up a bit by using cheddar; 2) use a traditional skillet (cast iron or aluminum) as opposed to a non-stick skillet to toast garlic as non-stick skillets can release harmful chemicals when heated without fat in the pan; 3) reserve a cup of the pasta cooking water to thin out the pesto if you plan on tossing it with pasta.


  • 1 cup (just under 4 ounces) pecan pieces
  • 5 large garlic cloves, unpeeled plus 1 small clove, minced
  • 4-1/2 ounces collard greens, stemmed and roughly chopped (about 2-1/2 cups)
  • 1/2 cup extra-virgin olive oil
  • 2-1/2 ounces extra aged cheddar, shredded on large holes of box grater (about 3/4 cup) (see recipe note)
  • Salt to taste (I used 1/2 teaspoon)
  • Freshly ground black pepper to taste (I used 5 to 10 grinds)
  • Apple cider vinegar to taste (I used 1-1/2 teaspoons)
  • 1 pound dry pasta of choice (fusilli, bowtie, shells)


  • Adjust oven rack to middle position and preheat to 350 degrees F. Place nuts on a rimmed baking sheet and roast for 5-8 minutes or until fragrant. Remove from oven and set aside to cool.
  • Heat unpeeled garlic cloves in a small skillet (see recipe note) over medium heat, turning every few minutes, until soft and skin is starting to darken and pull away. Set aside. Once cool enough to handle, remove skins and mince.
  • Add nuts, garlic, greens and oil to a large food processor and pulse until nuts and greens are broken down but still have a little texture. Transfer to a bowl and mix in cheese and raw garlic. Taste and add salt, pepper and vinegar as needed. Toss with pasta of choice and reserved cooking water (see recipe note), adding a little at a time until desired consistency is reached.

Egg Drop Soup (Alice O’Dea Article)

Hello! Here is the latest article from our very own (CSA member, that is) Alice O’Dea. This week she discusses egg drop soup and I cannot wait to try it for myself! I have pasted the text of the article below for your reference but click on the link and check out the pretty picture of the soup. Enjoy!

I was reading about spring soups this week, and when I saw an image of this egg drop soup with ginger, chiles and spring peas, I thought it looked pretty awesome. But I didn’t have any ginger, chiles or spring peas, nor did I have the chicken broth and radishes that are also included in the recipe. No matter—those were just minor details. I was suddenly in the mood for egg drop soup, so I made some with what I had on hand.

This is a great dish that can be made on a moment’s notice in a matter of minutes. It is a substantial and comforting soup that provides protein without a lot of fat, and it is fun to cook—pouring the beaten eggs into the swirling broth makes such pretty patterns in the pot! It also doesn’t require a recipe, as you can make just one serving or much more, using some basic proportions and your own embellishments.

Variations on egg drop soup go by many names, depending on where you are in the world. It is known as egg flower soup in China, stracciatella in Italy,le tourin in France and avgolemono in Greece. A version in Austria (eierflockensuppe) is made by mixing the egg with flour so that it forms little dumplings when poured into the broth.

There are really only two requirements for egg drop soup: a flavorful liquid and an egg. The liquid is usually chicken broth or stock, but you can also try beef or vegetable stock (if you make some from scraps, you’re essentially conjuring this soup from little more than an egg and water!). Figure on somewhere around a cup or two of stock and one egg per serving of soup. The rest you can just fill in using whatever you can dig out of your refrigerator, find in the pantry or have growing out in the yard.

Of course, the better your ingredients, the more satisfying your results will be. Use the best stock and eggs you can find. Bring the broth to a gentle simmer over medium-high heat. Some other flavors and textures you might want to add at this point are soy sauce, ginger, fish sauce, garlic, sliced chilies, grated cheese, bread crumbs, farina, asparagus, snow peas, snap peas, greens, bean sprouts, frozen peas or corn, mushrooms, meat, tofu, miso, lemongrass, shredded carrots or spices (such as nutmeg, star anise, cinnamon, cloves, cumin and bay leaf).

If you want pasta or rice in your soup and it needs time to simmer, add it at this point so that it can cook to the proper texture. You want the eggs to be one of the last ingredients you add to the soup, but you might want to hold off adding anything to the pot that is very tender (like fresh spinach or chives) until the broth is fully heated and the starches properly softened.

Some recipes call for a bit of cornstarch (up to a tablespoon per quart of liquid) to firm up the broth, but they also warn not to add it too soon or it won’t hold its thickness. Regardless, if you use it, combine the cornstarch with an equal amount of broth or water before adding it to the pot so that it doesn’t get lumpy.

While the broth mixture is heating up, beat one egg for each serving. Some recipes out there call for whole eggs, and others don’t use all the yolks. That’s entirely up to your tastes and nutritional needs. I tend to make small batches of this soup, as it’s best when fresh, so I usually use just an egg or two anyway.

Turn the heat under the pot to low, mix the broth lightly, and slowly pour the beaten eggs into the soup while still stirring. Keep swirling until the egg tendrils set into curds, about two or three minutes. While the soup finishes cooking, you can taste and add last-minute flavors such as salt, sesame oil, vinegar or a splash of lemon juice.

Once it’s all set, scoop the soup into bowls and garnish with some scallions, cilantro, fresh chives, thinly sliced radishes, a splash of hot sauce and/or Parmesan cheese. Season with freshly ground pepper and serve. Also, check your time, since it’s likely that you went from start to soup in as little as 15 minutes. Now that’s fast food!

Collard Green Falafel

I absolutely love falafel. I could eat it every day and be a very happy person. Especially when there’s hummus, pita and olives served along side. But to make authentic falafel, one needs to start with dried chickpeas (something I don’t always have on hand) and remember to soak them overnight (which I rarely remember to do). You don’t actually cook the beans when falafel are made this way which ensures a nice dense texture. While the recipe below yields falafel that are a little softer than the traditional version, they are a great, quick alternative.

The recipe below was adapted from The Minimalist Baker. They are all about simple recipes that can be made with 10 ingredients or less. Check out their blog if that type of cooking is up your alley!

Collard Green Falafel
makes about 25 1.5″ patties

Recipe note: I made a batch of these with almost twice the amount of collards (7.5 ounces/4 cups). I had to add more flour to keep them together and then cook them longer, but if you want to pack in more greens, it’s an option!

  • 4 ounces collard greens, stemmed and roughly chopped into 2″ pieces (about 2.5 cups) (see recipe note)
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 3 medium cloves garlic, minced (about a teaspoon), or more if desired
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon table salt
  • 5 grinds fresh black pepper
  • 3 to 4 tablespoons all-purpose flour
  • 1/4 cup olive or vegetable oil


  • Add all ingredients except the flour and oil to a large food processor and pulse to combine. I like to keep just a little texture in the beans if possible and not completely puree everything, so just keep pulsing, stopping to scrape down the bowl when needed, until you get the right consistency. Taste and add more seasoning (salt, cumin, garlic) if desired.
  • Transfer mixture to a medium mixing bowl and add 3 tablespoons of flour to start. Mix to combine and add the extra tablespoon of flour if the mixture doesn’t stay together when you clump a little up in your hand.
  • Portion out 1 heaping tablespoon of the mixture onto a rimmed baking sheet lined with aluminum foil. Form into a 1-1/2″ wide by 1/2″ tall disk. Continue until you have used up the remaining mixture. Set aside.
  • Heat 2 tablespoons oil in a 12″ skillet over medium heat until shimmering. Transfer roughly 12 disks to the oil, making sure not to crowd the pan. Cook until brown and crisp on the first side, about 5 minutes, then flip and cook another 5 minutes on the second side. You may need to add just a little more oil to the pan after flipping in order to get the second side crisp. Once cooked, transfer to a paper towel lined plate to drain. Repeat with remaining oil and mixture. The falafel will firm up a bit when allowed to cool. Serve and enjoy.