Weekly Farm Notes :: November 9th, 2016

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Hello,

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!

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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 :: June 22nd, 2016

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Hello,

This is the last week for the CSA extension. We will be taking a break from market for a while this summer while we gear up for an exciting Fall 2016 / Winter 2017 season! Shares will be offered soon so stay tuned and let us know if you are interested.

We will have the Kraut Source fermenting lid available today. Stop by our booth to learn more!

This week, Alice shares some of ideas for Summer Dinners. No one wants to cook much in this heat but there are some tasty options for dinner, whether it’s salads or bowls based on grains and veggies.

See you at market!

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June 22nd Produce

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

  • Ford Hook Swiss Chard {M/CSA}: if you add greens to your smoothies, check out this article on why you should rotate your greens.
  • Green Beans {M/CSA}: I am always looking for new ingredients to ferment and I think it’s time to try green beans. Here is an easy recipe for Lacto-Fermented Dilly Beans that I plan on trying this week.
  • Herbs {M/CSA}: the herbs this week include basil, mint, rosemary and tarragon. I want to experiment with tarragon a bit more and have been thinking about trying Fines Herbes, a classic French herb seasoning blend. It is usually made with dried herbs but why not try a version with fresh herbs?
  • White Kohlrabi {CSA}: the market has a yummy recipe for Kohlrabi and Broccoli Fried Rice this week. It is wonderful “root to leaf” recipe that uses the whole kohlrabi and broccoli by incorporating the kohlrabi greens and broccoli stems. Yah for limited food waste!
  • Young Pak Choi {CSA}: summer begs for simple meals. I love incorporating simple sauteed pak choi with noodles and a sesame dressing. As an added bonus, you can make a double batch of the sauce and freeze half to use later.
  • Round Summer Squash {CSA}: you can easily turn these into a meal by making squash “boats”. They can be filled with just about anything – I love incorporating grains, mushrooms and cheese. Here is a tasty looking recipe with an awesome avocado “cream” or try our lettuce cup filling!
  • Young Daikon Radish {CSA}: I love the daikon recipe ideas on this site – kimchee, Do Chua and radish cakes are all on my list!
  • Cherry Tomatoes {CSA}: I created a Cherry Tomato Miso Sauce that is posted on my personal blog. It is so yummy with sauteed eggplant and basil mixed in. I hope you like it too!

Weekly Farm Notes :: June 15th, 2016

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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 :: Sep 23rd, 2015

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Hello!

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!

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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.

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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!

Weekly Farm Notes :: Sep 16th, 2015

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Hello!

The CSA starts tomorrow…are you as excited as I am?! So many tasty things to look forward to cooking over the next week. And if you haven’t signed up yet, there are a few spots left! Contact us here to find out more.

Although we haven’t had much at market the past few weeks, we have been busy on the farm and online in this space getting ready for this upcoming growing season. We have posted both an Essentials to Making Soup and an Essentials to Making Salad in hopes you can make both without a recipe. Check it out and let us know your thoughts!

Looking for something to do this weekend? It’s time again for the Tastebuds Farm Tour from 10am-5pm. Stop by our farm, and lots of other amazing farms, and see exactly where your food is grown! We look forward to seeing you soon.

For those with a CSA share – next week you can expect pak choi, awesome Asian salad mix, and tender collards. We will have recipe ideas for you next week!

See you at market!

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September 16th Produce

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

  • Summerfest Komatsuna {CSA}: this Asian green is a cousin of the turnip but with a more mild flavor. It is sometimes called Japanese Mustard Spinach. Cook these greens similar to other Asian greens – stir-fry, steam or add to soups. I think they would be a great addition to a miso soup (look for a recipe soon)!
  • Royal Radishes and Greens {M/CSA}: I made this recipe for Radish & Black Bean Salsa years ago when I first started volunteering for a farm in Cincinnati, OH. I was handing out samples at a CSA pickup and after one little boy tried it, he asked his mom to make it so he could eat it for lunch the next day! It was pretty wonderful, and so is the salsa.
  • Siberian Kale Mix {CSA}: you may be looking for something hearty now that there is a chill in the air. If so, give this Coconut Curried Kale and Sweet Potato dish a try.
  • Amara Mustard Greens {M/CSA}: Also called African Kale, these mustard greens are on the mild side. I think they would be great in our Greens & Cheese Frittata Muffins or in our Millet & Quinoa Patties!
  • India Mustard Greens {M/CSA}: these mustard greens are spicy and I think they would be great in a sauce. Try our Green Tahini Sauce or my recipe for Mustard Green Harissa.
  • Arugula {M}: so many wonderful ways to enjoy arugula – check out this post from The Kitchn for a little inspiration.
  • Hakurei Salad Turnips and Greens {M/CSA}: here is a simple farro salad recipe to use both your turnips and the greens. Simply add white beans or your favorite protein and dinner is ready!
  • Green Tomatoes and Red Cooking Tomatoes {CSA}: I know what I am doing with my green tomatoes – frying them! There are a million recipes for fried green tomatoes but this one is served with basil mayonnaise, so pick up some basil tomorrow too! And for the red cooking tomatoes, add them to Main Street Farmers Market recipe for West African Soup – yum!
  • Snap Green Beans {CSA}: you might as well enjoy basil now before it is gone – Green Bean Salad with Basil, Balsamic and Parmesan.
  • Basil {M}: I learned a great new technique last week to preserve basil. Take a stack of 10 or so leaves, place them in a pint sized canning jar, sprinkle with salt and olive oil, and repeat until jar is full. Drizzle stack with additional olive oil until basil is mostly covered (it will continue to compress – check it every day or so for a few days to make sure it is fully covered). They should keep in the refrigerator for months!
  • Eggs {M}: did you know unwashed, farm fresh eggs can last up to 3 months in the refrigerator?! Pick some up tomorrow and you will always have a meal options waiting for you.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She is opening the door on one of my favorite things to make in the kitchen – sauces! So much to learn, so let’s do it together.