Weekly Farm Notes :: April 27th, 2015

Hello! Hope everyone is having a great start to the week. Below are this week’s farm notes. See you at the market on Wednesday!

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April 22nd Produce

Here are some of the items you may have picked up at market last week:

  • Black Summer Pok Choi: toss this Sesame Pak Choi with Asian noodles or rice and protein and you can have dinner on the table in no time.
  • Red Russian Kale: give this recipe a try for Garlicky Kale Salad with Crispy Chickpeas and use the green garlic in the dressing!
  • Rainbow Swiss Chard: don’t throw away those chard stems! See the recipe below for a little inspiration.
  • Tronchuda Beira Kale: I love fritters and these Potato, Scallion and Kale Cakes look like something I need to make very soon.
  • Butterhead Lettuce: we have grown this variety before called Adrianna. It has grown so strangely this year but is still very tender with a buttery texture. It is not washed because it is so delicate. Try this lettuce with some Red Russian Kale and the Summerfest Asian greens for a delicious salad.
  • Summerfest Komatsuma Asian Greens: wonderful rich flavor for salad, saute or soup.
  • Green Garlic: try this in the garlicky kale salad dressing listed above!

April 29th Produce

Below are some items that you can expect to see this week:

  • Red Dragon Mustard Greens: I thought this nutritional breakdown from Whole Foods was very interesting:
    • The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.
  • Garlic Chives: high in Vitamin C also rich in vitamins A & B, iron, calcium, sulfur and magnesium. Good tonic herb to take regularly.

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Recipe :: Chard Stem Relish

Looking for a fun way to use your Swiss chard stems? Here is a great recipe from Steven Satterfield’s Root to Leaf: A Southern Chef Cooks Through the Seasons. I made a batch this past weekend but haven’t used it on anything yet. I might drizzle a little over blue cheese on crackers. Let us know how you use it!

Ingredients:

  • 2 cups diced Swiss chard stems
  • 1 cup red wine (I used Cabernet Sauvignon)
  • 1/2 cup red wine vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Cook until stems are tender, 8-10 minutes. Remove stems with slotted spoon and reduce liquid by half. Let cool separately and combine. Store for 4 weeks.

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Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on the benefits of eating beans!


Weekly Farm Notes :: April 20th, 2015

Hello!

This is the first in a series I hope to publish each week to give you some insight into what you can do with items you picked up last week at market and also what produce to expect in the coming weeks. I will also provide you with recipes and any local food-related news and events of interest. Let’s jump right into it!

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April 15th Produce

Here are some of the items you have picked up at market last week:

  • Radishes: these are the Icicle variety. Gina suggests roasting them to calm the spiciness. Here is a great article and link to a recipe from The Kitchn. I plan on trying it tonight!
  • Black Summer Pok Choi: need a little inspiration? Check out the recipe below!
  • Red Russian Kale: have you tried our Green Tahini Sauce yet? If not, this kale would be great in it!
  • Rainbow Swiss Chard: now that it is getting warmer, a Chilled Swiss Chard Soup is in order.
  • Tronchuda Beira Kale: this unique specialty from Portugal is also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves are similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in soup.
  • Red and Green Romaine and Red Leaf Lettuce: the red leaf lettuce has some bronze colored edges and the red romaine has some hints of red. These aren’t as colorful as usual given the sun has not been out a lot recently and they were harvested a little early.
  • Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

April 22nd Produce

Below are some items that you can expect to see this week:

  • Red Dragon Mustard Greens: I developed a Mustard Green Harissa recipe last year when I was trying to figure out what to do with these greens. While I love mustard greens simply sauteed and eaten in any type of egg dish, this recipe will spice things up a bit more.
  • Garlic Chives: I love garlic chive pesto but here’s a thought if you don’t want to be too exact: make a deconstructed pesto. Toss pasta with minced garlic chives, Parmesan, toasted and chopped nuts of choice and a healthy dressing of olive oil. Couldn’t be easier!
  • Tronchuda Beira Kale: looking for healthy food you can eat on the run? This kale would work great in our Quinoa and Kale Bites!
  • Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

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Recipe

I just picked up a copy of America’s Test Kitchen The Complete Vegetarian Cookbook which features over 700 vegetarian recipes. There are plenty of vegan and gluten-free options and many of them are quick to put together. I haven’t tried it yet but the recipe below looks like a great option for your Pok Choi (or Bok Choy).

Ingredients:

  • 2 teaspoons vegetable oil
  • 2 heads bok choy (4 ounces each), stalks sliced 1/2 inch thick and greens chopped
  • 1 shallot, minced
  • 1-1/2 cups basmati rice, rinsed
  • 1-1/2 cups water
  • 3/4 cups coconut milk
  • 1 lemon grass stalk, trimmed to bottom 6 inches and smashed
  • Salt and pepper
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest plus 2 teaspoons juice

Directions:

  1. Heat oil in large saucepan over medium-high heat until shimmering. Add bok choy (pok choi) stalks and shallots and cook, stirring occasionally, until softened, about 2 minutes.
  2. Stir in rice, water, coconut milk, lemon grass and 2 teaspoons salt and bring to a boil. Reduce heat to low, cover and simmer gently until liquid is absorbed, 18-20 minutes.
  3. Fold in cilantro, lime zest and juice and bok choy greens, cover and cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste and serve.

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Events

Join us at the Main Street Farmers Market Spring-A-Ma-Jig this Wednesday, April 22nd from 4-6pm! There will be fresh smoked chicken and chicken tacos from Hoe Hop Valley Farm, some spring side dishes from The Farmers Daughter Cafe, live music, and kids activities. It’s sure to be a great time!

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Other News

Have you read Alice O’Dea’s latest article? Check out her Takeaways From the Scenic City Supper Club!