Weekly Farm Notes :: November 22nd, 2016

Hello,

Remember, market is on Tuesday this week to account for the Thanksgiving holiday. We hope you have a delicious and nutritious meal surrounded by those you love most.

Also, don’t forgot we will be 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 22nd Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: if you make cornbread for Thanksgiving every year and have lots of leftovers, I think this Corn Bread Salad would be a great way to use it up. Crispy cornbread is tossed with tomatoes, lettuce, bitter greens (of which we have plenty), onions (substitute green onions) and a buttermilk-lime dressing, I think it sounds divine.
  • Daikon Radish {M/CSA}: if you are planning to roast anything for the holidays, why not add daikon to your list? This recipe for Spicy Roasted Daikon “French Fries” are added to my list.
  • Green Tomatoes {M/CSA}: I tried a batch of fermented green tomatoes last week and they turned out just ok. I still want a pickled green tomato but think I will try my hand at something a bit simplier, like these Quick Pickled Green Tomatoes.
  • Pak Choi {CSA}: It’s kind of hard to find a way to incorporate pak choi into a Thanksgiving worthy meal, but what if you swap out the broccoli and replace it with sauteed pak choi in this Broccoli, Cheddar & Quinoa Gratin? Or, you could use half broccoli, half pak choi. I don’t think there is any way it could taste bad.
  • Green Onions {CSA}: I love these simple yet delicious Green Onion Yogurt Flatbreads. They could be an alternative to other types of bread on your holiday table.
  • Wheelers Orchard Winesap Apples {CSA}: this Heirloom Apple Salad sounds like such a wonderful item to include on your Thanksgiving table. Pick up some of our herbs and arugula to go with it!
  • Petite Cabbage {CSA}: our Farmhouse Vegetable Soup would be perfect for those days after Thanksgiving when you need light yet comforting meals. Pick up some daikon radish and herbs to add to it!
  • Spicy Asian Mustard Greens {M}: here is another post-Thanksgiving recipe – Vegan Meatballs! The base is chickpeas and carrots so I think it would be a great way to offset the spiciness of these greens. You could also pre-cook the greens and then add them if you want to tame them even further.
  • Sweet Potatoes {M}: I think I hit the jackpot when I made this Cumin Roasted Sweet Potato & Avocado Salad yesterday. It hits on all of the things I love about cold weather salad – roasty, creamy and crunchy and perfect with our Awesome Asian & Lettuce Mix.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette would be such a great salad for this weeks main meal. You can include our butter lettuce or torn chard, kale or arugula.
  • Rainbow Swiss Chard {M}: make a batch of these Swiss Chard & Orange Oat Muffins to enjoy with your family this weekend. They will thank you.
  • Variety of Kale {M}: Kale. Cheese. Lemon. Red Pepper Flakes. It comes together beautifully in this Raw Tuscan Kale Salad.
  • Bold & Peppery Arugula {M}: fennel is in season right now so enjoy it where you can (Crabtree will have it at market this week). Pairing these bold greens with the anise flavor is fennel has to be good – try this Arugula-Fennel Salad recipe.
  • Jalapenos & Habaneros {M}: there aren’t many dishes that don’t benefit from a little heat. Add this spicy goodness to just about any recipe, especially those that are rich, which we don’t have any shortage of this time of year!
  • Herbs {M}: you will most likely need all sorts of herbs for the coming week so be sure to stock up!

Weekly Farm Notes :: November 16th, 2016

Hello,

We are opening up a few more shares so give us a ring if you want to sign up: 423-637-9793. It is a great way to get fresh, nutrient dense produce every week!

Also, don’t forgot we will be 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 16th Produce

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

  • Sweet Potatoes {M/CSA}: expect VERY large sweet potatoes this week! We actually suggest cutting them the same way we do winter squash – with a sharp chef’s knife and a rubber mallet. Wash and dry the sweet potatoes and place them on a large cutting board. Wedge your knife into the flesh wherever you would like to cut it (down the middle lengthwise if you want to roast it). Then use the mallet to whack the knife until it cuts through. You can then place the cut sides down on a baking sheet and roast at 400 degrees until tender (about 45-60 minutes, depending on size). Once the flesh is cooked,  you can try either of these tasty recipes: Spicy Sweet Potato & Coconut Soup or Brown Butter Sweet Potato Cornbread. Both would be great for Thanksgiving!
  • Green Leaf Lettuce {M/CSA}: here is a very green juice recipe that would be a great way to use up lettuce if you don’t want to eat it raw: Kale Spinach Lettuce Apple Green Juice.
  • Awesome Asian & Lettuce Mix {M/CSA}: who doesn’t need a little freshness for the holidays? Give this salad a try: Festive Holiday Salad with Champagne Vinaigrette. You can prepare all the elements ahead of time and then simply toss it together when ready to eat.
  • Giant Ford Hook & Rainbow Swiss Chard {M/CSA}: looking for a gratin to include for Thanksgiving? While potato gratins get all the attention, why not use your greens instead – Creamy Swiss Chard with Crisp Breadcrumbs.
  • Dragon Tongue Mustard Greens {M/CSA}: if you don’t get through all of your greens each week, try this preservation technique. Simply blanch, drain, dry and freeze!
  • Herb Bundle {M/CSA}: this bundle includes rosemary, thyme, oregano and sage and is perfect for Thanksgiving! Add them to your turkey cavity, gravy or stuffing for the classic flavor combination of the season.
  • Scarlet Salad Turnips {CSA}: yum, check out this Scarlet Queen Red Turnip Salad with pistachios and feta! Add your favorite protein source and you have a complete meal.
  • Kale {M}: I know, I know, who needs another kale salad recipe. But have you tried one with a peanut butter based dressing? If not, you should definitely give this one a try!
  • Tender Collards {M}: if you, like me, try to sneak in greens any place you can, then you will appreciate this recipe for Chickpea, Cashew & Collard Green Patties. My 3-year-old will gobble these up!
  • Bold & Peppery Arugula {M}: while this recipe for Wasabi Arugula Rice Salad with Miso-Ginger Dressing calls for wasabi arugula, regular arugula would work too.
  • Summerfest Asian Greens {M}: this site has lots of great tips and tricks on preparing and storing Asian greens that is worth reading. There is a list of recipes at the bottom – I think the Hot, Garlicky Greens recipe sound especially tasty!
  • Daikon Radish {M}: pair daikon with other cool weather veggies for a fresh and fast salad: Daikon, Carrot and Broccoli Slaw.
  • Green Tomatoes {M}: get these while they last! Wondering how to prepare them? Check out this unusual combination – Green Tomato Cake!
  • Jalapenos & Habaneros {M}: this Jalapeno Cheddar Cornbread is a spicy twist on an old classic. If you make a very traditional Thanksgiving meal, this might be a fun way to change things up a bit!

Weekly Farm Notes :: October 26th, 2016

Hello,

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 10/25) by calling 423-637-9793.

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!

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October 26th Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: salads should be an easy thing to throw together with items you have on hand but it doesn’t always work out so well. More often than not, they can seem boring or unbalanced (or both). Read through The Essential Elements to a Satisfying Salad post to learn how to best make a salad you are happy to eat.
  • Spicy Asian & Giant Red Mustard Greens – 1000 {M/CSA}: I thought this would be a good week to revisit Alice’s article on A Bean, A Green & A Grain. Mustard greens mellow when cooked so would be a great candidate for this type of recipe.
  • Black Summer Pak Choi – 865 {M/CSA}: pak choi is an antioxidant powerhouse and can be enjoyed in any of ways. I found this “Healthy Saute” recipe that replaces oil with broth to make it even more healthful.
  • Japanese Salad Turnips – 473 {M/CSA}: I love fritters as they are such an easy weeknight meal. I normally wouldn’t think of adding turnips to a fritter but why not! This recipe looks like a good starting point.
  • Garlic {CSA}: have you considered pickling garlic? I tried it last year and it was so good! It couldn’t be easier – check out this recipe to find out more!
  • Green Tomatoes {CSA}: The first recipe that came to mind when thinking of this ingredient is fried green tomatoes. They are delicious, no doubt, but there are other ways to enjoy these beauties. Have you tried Green Tomato Chutney? It can be spiced in any number of ways
  • Summerfest & Hon Tsai Asian Greens {CSA}: while you can definitely eat these greens raw, they are tender enough to cook down quickly too. Given their mellow flavor, similar to spinach, they would work great in this Spinach and Edamame Egg Drop Soup. It is on my list for the week!
  • Awesome Asian & Lettuce Mix {M}: have you tried our Fall Fattoush Salad yet? I think these greens are a great addition to the crunchy pita bread, veggies and lemony dressing. Give it a try and let us know what you think!
  • Napa Cabbage {M}: do you have a favorite cole slaw recipe? Try substituting the traditional cabbage with this for a fun twist. You could add in the salad turnips or green tomatoes for a truly seasonal side dish.
  • Bold & Peppery Arugula {M}: arugula makes a great addition to pesto! I love the how the spiciness balances with the nuts and cheese. I used our Super Greens & Sunflower Seed Pesto recipe but feel free to substitute it in your favorite version.
  • Kale – 1000 {M}: I whip up a batch of hummus for dinner a few times a month. When you add olives, cheese and pita bread, it can make a healthy and filling meal. I particularly like our White Bean Hummus with Kale recipe and I think you will too 🙂
  • Variety of Herbs {M}: if you need some ideas on how to add an herbal element to your smoothie, check out this list of 10 Herbs for Smoothies.
  • Jalapeno & Habanero Peppers {M}: while drying hot peppers indoors can irritate your eyes and lungs, they can be dried outside in the sun or hang dried (which looks pretty). This link will tell you how to get started.
  • Baby Red & Green Romaine Lettuce – 510 {M}: I enjoy Caesar salad but it doesn’t make for a complete meal. However, if you use it as a base to a wrap and add either tofu or chickpeas, it could be a great option. Here is a recipe you can reference and then make your own!
  • Bitter Melon {M}: bitter melon really isn’t as bitter as you might think! Simply sauteed, it has a slightly bitter finish that works well when combined with sweeter and/or richer ingredients. I think adding it to a stir fry along with our favorite stir fry sauce would be a great way to consume this healthful vegetable!