Weekly Farm Notes :: February 17th, 2016

Hello,

We just added a few more “Walking to Spring” CSA shares so please let us know if you would like to sign up! Please contact us here for details.

Also, we have a farm-worker/apprentice position available. See below for more details and let us know if you, or anyone you know of, is interested!

  • Location: 40 miles south of Chattanooga, TN
  • Responsibilities: vary; candidate must be agile and able to move quickly about the land
  • Start date: ASAP
  • Length: short term; 6 months but may become a longer term opportunity for the right person
  • Compensation: mostly from trade of lodging and meals with a stipend depending on experience
  • Please send a statement of interest, experience or inquires to food@tanthillfarm.com

See you tomorrow at market!

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February 17th Produce

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

  • Food Hook Swiss Chard {M/CSA}: if you can’t use your greens fresh, don’t forget how easy it is to freeze them! Check out the “Veggie Cubes” section of our Preserving the Harvest :: Freezing guide to learn more!
  • Red Russian & Siberian Kale {M/CSA}: this Mango Ginger Kale Green Smoothie just showed up in my inbox so it must be fate! I mean, how can this combination be bad?!
  • Spigarello Broccoli Rabe Leaves {CSA}: the name “broccoli” rabe in a bit confusing here as this variety is grown for the leaves and does not produce a floret like other types. You can use it in place of other greens or try it in our Savory Quick Bread with Broccoli Rabe and Sun-dried Tomatoes recipe!
  • Tender Collards {CSA}: you may be sick of hearing this…but don’t throw away your stems! Last week, I made a really tasty veggie stock using sliced stems. See the recipe below!
  • Asian Mix with Spinach, Mustard and More {CSA}: the Main Street Farmers Market just posted two salad dressings that I think would work really well with these greens – Lemon & Thyme and Ginger Miso. If you don’t want to eat them raw, they would also be great added to any number of soups – like this Tofu Mushroom Soup!
  • Spicy Asian Mustard Greens {M}: doesn’t this Savory Steel Cut Oatmeal recipe look so comforting? While we don’t have arugula this week, I think our spicy mustard greens would be a great substitute. The bold flavor would really help cut through the starchiness from the oats and the fatty/creaminess from the egg.

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Recipe :: Veggie Scrap Stock

You can vary this recipe is so many ways but here are a couple of tips: 1) Use fresh stems as opposed to those you have thrown in the freezer. I have tried freezing stems for use later and they turn soggy when thawed; 2) I would avoid using any stems that have a strong flavor when raw – possibly some mustard green stems. You might end up with an overly vegetal flavored stock.

Ingredients:

  • 2 tablespoons vegetable oil
  • 2-1/2 cups sliced stems (from collards, kale or Swiss chard)
  • 1 cup onion trimmings
  • A couple parsley stems (I keep a big bag full in the freezer)
  • 1 bay leaf
  • A couple of garlic cloves, peeled and smashed
  • A teaspoon or two of peppercorns

Directions:

  • Heat vegetable stock in a large stock pot over medium heat until shimmering. Add the sliced stems and cook, stirring frequently, until browned, about 8-10 minutes. Add the remaining ingredients plus 6-8 cups of water (depending on the size of your pot) and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Remove from heat and strain. Store in the refrigerator and use within a few days or store in the freezer for up to 6 months.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you haven’t made a tahini sauce before, you will want to after reading this!


Weekly Farm Notes :: February 10th, 2016

Hello,

This week we are sharing some farm news. Check out the highlights below!

  • Big news – we are starting a mushroom growing operation! The first shiitake and oyster varieties hopefully available by the end of the spring CSA session.

  • Tomatoes and peppers are growing and we hope to have them available first to shareholders.

  • First spring plant order of 2000 plants coming in next week.

  • The first of two hightunnels is under construction with 2nd one completed by end of April.

See you tomorrow at market!

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February 10th Produce

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

  • Rainbow Swiss Chard {CSA}: kale isn’t the only green that can be turned into chips. Check out our Preserving the Harvest :: Dehydrated Greens post to learn more!
  • Red Kale Blend & Toscano Kale {CSA}: I think our Toscano kale makes the BEST kale salads. The trick is to massage them with a bit of dressing for a few minutes to soften slightly. You could even mix the kale with some of the other greens, like arugula, and toss it all with our new Hemp Seed “Ranch” Dressing! Check out our Essentials to a Satisfying Salad post if you want to turn it into a meal.
  • Dragon Tongue Mild Mustard Greens {CSA}: I love sauces. They are relatively quick to put together and can turn a few refrigerator ingredients into a meal. If you are wondering how to use your mustard greens this week, check out this tasty recipe for Mustard Green Harissa.
  • Kohlrabi {CSA}: there are many ways to prepare kohlrabi but my favorite has to be Home Fries. Cut them about 1/2″ thick and they have the perfect texture – soft but with a nice bite.
  • Homemade Rosemary Rolls {CSA}: Stephanie Everett from Everett Heritage Farm made these for us. She used local eggs, honey and flour from Sonrisa Farm! The recipe is below if you wish to make some for yourself!
  • Fresh Rosemary {CSA}: having infused olive oils in a fun way to add extra flavor to your favorite dishes. Homemade Rosemary Infused Olive Oil couldn’t be easier – simply steep about half the rosemary in warm oil for about 10 minutes and then pour over fresh rosemary in the jar of your choice. Drizzle this on pasta and toss with a little garlic, lemon and cheese – yum!
  • Tender Collards {M}: if you are looking for a way to preserve your collards, check out our Collard Greens Relish recipe! It is great served with crackers and cheese!
  • Wasabi Arugula with Spicy Flowers {M}: wondering about edible flowers? Here is a list of common flowers you may not have known you could eat (I had no idea you could eat clover flowers!). This is good to keep in mind as Spring is just around the corner 🙂
  • Bold and Peppery Arugula {M}: are you familiar with the Vietnamese soup called pho? It is based on an intensely flavored broth and served along with noodles and various garnishes. I love to make a vegan variation (similar to this one) and add my own veggies, including arugula. The bold flavor stands up really nicely to the broth. Give it a try and make your own version!
  • Spicy Asian Mustard Greens {M}: Mustard Greens Soup with Almonds and Poblanos may seem like a strange combination but it is delicious! We hope you enjoy it!
  • Chickweed, Henbit & Dead Nettle {M}: here is yet another sauce – it couldn’t be easier and can be used on so many things – Henbit & Dead Nettle Pistou.

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Recipe :: Rosemary Rolls

The recipe Stephanie used can be found here but she added dried rosemary. If you want to use fresh rosemary in place of the dried, you typically use about 3 times as much (so about 2-1/4 teaspoons). To store, keep in a dish towel on the counter for a few days or in a ziplock bag in the refrigerator for a week. They also freeze well and will keep for a few months in a ziplock bag.

Ingredients:

  • 2 Tb. active dry yeast (instant works, too)
  • ½ c. warm water
  • ½ c. butter, softened
  • ¼ c. honey
  • 3 eggs
  • 1 cup lukewarm buttermilk or milk
  • 4-1/2 – 5 cups whole wheat flour
  • 1-1/2 tsp. salt
  • 3/4 tsp. dried rosemary

Directions:

  • Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
  • Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
  • Add 4-1/2 cups of flour, salt and rosemary, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
  • Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
  • Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
  • Let rise, covered for 1 hour.
  • Preheat oven to 350 degrees.
  • Bake for 20-25 minutes until golden brown.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week she touches on the importance of eating out…something I could use more of in my life!


Hemp Seed “Ranch” Dressing

Hey!

I have noted before that I am not much of a salad person as I rarely find them satisfying. So when I do make one, it has to be packed full of different textures and tastes and usually includes a rich dressing. You don’t have to turn to oil, mayonnaise or sour cream to get a rich dressing, however. The ground up hemp seeds in this recipe provide a wonderful, creamy base with which you can add any number of flavorings. If you aren’t familiar with hemp seeds, check out this link for more information (they are a powerhouse of nutrition!).

The “cobb” salad in the picture includes grated carrots, roasted chickpeas, hard-boiled eggs, sliced apples and pickled radishes on a bed of kale. You can of course use this as a dressing for salads but with a little less water, it also makes a great dip for fresh veggies or chips.

Enjoy!

Hemp Seed “Ranch” Dressing (adapted from here)
makes enough for about 4-6 servings

Recipe notes: 1) if you want to serve this as a dip, use 1/4 cup water, but if you want more of a pourable dressing for a salad, use 1/3 cup water; 2) dill, chives, celery leaves, cayenne, Worcestershire sauce, and Tabasco are all optional add-ins, that I am sure would be great, I just didn’t have them on hand or want to make it spicy so my 2-year-old would eat it.

Ingredients:

  • 1/2 cup shelled hemp seeds (also called hemp hearts)
  • 1/4 – 1/3 cup water (see recipe note)
  • 1 scallion, sliced
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1/4 teaspoon dried tarragon
  • Salt and pepper to taste
  • Other add-ins as desired (see recipe note)

Directions:

  • Add all ingredients to a blender or small food processor and puree until smooth. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for up to 7 days. Note: the dressing will thicken slightly after it has been chilled.

Weekly Farm Notes :: February 3rd, 2016

Hello,

Not much to report here this week. Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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February 3rd Produce

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

  • Tender Collards {M/CSA}: if you haven’t already, check out our new Collard Greens Relish recipe! I am planning to take the vegan cornmeal dough recipe below (which can be used for pizza!) and roll it thinly enough for crackers. I haven’t tried it yet but thought I would include the recipe if you want to play around and have something tasty to serve with the relish.
  • Ford Hood Swiss Chard {M/CSA}: this is a great substitute for spinach so here are some ideas of how to use it: Spinach Salad with Warm Brown Butter Dressing, Hot Spinach Dip, Spinach Quiche, and Spinach and Chickpeas. We also have lots of Swiss chard recipes on our Recipes page!
  • Red Russian & Toscano Kale {M/CSA}: I was looking for new smoothie ideas and came across one called Tastes Like Ice Cream Kale Smoothie. I guess the title worked because I clicked on the link and am including it here – it does sound good!
  • Spicy Asian Mustard Greens {M}: have you tried our Mustard Greens Soup with Poblanos and Almonds? It is straight forward in approach but complex in flavor. Give it a try and you won’t be sorry!
  • Salad or Saute Mix {CSA}: this mix includes young kale, Spigarello broccoli rabe leaves, mild and spicy mustard, spicy arugula, spinach, salad burnet and leaf celery! When you have an intense mix of greens, you need an equally flavorful salad dressing to match. Here are a few to consider: Avocado Lemon Dressing, Carrot Ginger Dressing, Lemon Tahini Dressing, or Vegan Caesar Dressing. Now you have no excuses to have a boring salad!
  • Pesto Base {CSA}: as we all know by now, pesto is an Italian sauce typically consisting of garlic, basil, pine nuts, Parmesan and olive oil. This week, you will receive a pesto “base” which means we have blended the garlic, our own greens (standing in for the basil) and olive oil and you can add whatever cheese and nuts your heart desires! There are so many combinations of nuts and cheese, you can really use just about anything, but here are some recipes to consider:

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Recipe :: Cornmeal Dough

This recipe is from The Homemade Vegan Pantry and was intended for pizza dough. I am planning to experiment and make it into crackers but I haven’t tested it yet, making it great for those adventurous souls out there 🙂

Ingredients:

  • 2 cups cornmeal
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons sea salt
  • 1/3 cup olive oil
  • 1 cup water

Directions:

  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder and sea salt. Drizzle in the olive oil and whisk together until the dry ingredients are moist and resemble sand. Whisk in the water and form into a cohesive dough. Divide into two even sections, form each section into a disk and wrap with plastic wrap. Let chill in the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 400 degrees.
  • Dust a large piece of parchment paper with a little flour (you will be transferring this piece of parchment to a rimmed baking sheet so size accordingly). Remove one piece of dough from the refrigerator and roll out thinly into an even cracker-like thickness. You can either leave it in one large piece and break it up after it has baked or cut it into the desired shape beforehand. Either way transfer the dough to the baking sheet and bake until slightly brown and crispy, about 10 minutes, making sure to check them a few times before for doneness. Allow to cool completely on the baking sheet. They can be stored in an air-tight container for up to a week.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Are you as jealous as I am that you didn’t get to attend the latest installment of the Scenic City Supper Club?!


Weekly Farm Notes :: January 27th, 2016

Hello,

Well, what a change in weather from last week! It is nice to have a little dose of winter but I don’t like it enough to cancel market!

Just a reminder – if you are on social media, please tag any pictures you post with #tanthillfarm so we can see what you create with our produce!

See you tomorrow at market!

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January 27th Produce

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

  • Tender Collards {M/CSA}: I have been experimenting with a Collard Green Relish lately based on this recipe. I used the entire leaf and not just the stem, although you can certainly just use the stems if you are using the rest of the plant elsewhere. I am planning to post this recipe next week so keep an out for it!
  • Rainbow Swiss Chard {M/CSA}: A couple ideas: 1) chard may seem too “earthy” in flavor to include in a smoothie but when paired with berries, banana, ginger, and mint, it’s a great way to enjoy these greens raw! 2) Don’t throw away these beautiful stems! Check out this recipe for Picked Chard Stems for a wonderful condiment for rice and other grains!
  • Red Russian, Siberian & Toscano Kale {M/CSA}: if you feel like you are in a kale rut, check out these 10 Creative Recipes with Kale. They have everything from kale guacamole to kale brownies!
  • Spicy Asian Mustard Greens {M}: look no further than our newest recipe for Mustard Greens Soup with Poblanos and Almonds! It’s quick, flavorful and can work for just about any dietary restriction. We hope you give it a try!
  • Kohlrabi {CSA}: if you want to get your fermenting on this week, here are some options: Natural-Fermented Kohlrabi, Kohlrabi Kraut, and Dilly Kohlrabi Pickles. As always, don’t throw away the leaves! Check out our post on Kohlrabi Greens Furikake for a little inspiration!
  • Awesome Asian Salad Mix {CSA}: I am really excited to try the mix this week, which contains spinach, chickweed and curly green and red kale. Have you tried chickweed before? It is valued both as food and medicine (they are so intertwined, right?!). It is high in Vitamin C and calcium and has been used to treat diseases of inflammation such as dermatitis or gastritis. Check out more information here.
  • Thyme {CSA}: this recipe for Walnut-Thyme Honey sounds like an easy and flavorful way to use this herb. Imagine how great the walnuts taste after soaking in honey for a month…yum.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Don’t overlook tomato sauce – it can be so much more than spaghetti sauce!


Weekly Farm Notes :: January 20th, 2016

Hello,

The bad weather forecasted for tomorrow has delayed the start of our Deep Winter CSA until this Saturday. We will be at the Brainerd Market from 11am to noon so please let us know if that doesn’t work and we can find an alternate plan.

We aren’t sure yet if we will make it to the market tomorrow to sell other produce but wanted to send out the list below just in case. Let’s all cross our fingers that it isn’t as bad as predicted!

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January 20th Produce

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

  • Tender Collards {CSA}: if you don’t have time or energy to eat your greens fresh, check out this great idea for Super Green Veggie Powder! You dehydrate your greens along with onions, bell peppers, celery and parsley (or whatever you have on hand) and then process it into a powder. Use on eggs, with potatoes or add to a green smoothie!
  • Rainbow & Ford Hook Swiss Chard {CSA}: Swiss Chard Pancakes? I support anything in pancake form (especially when you make the batter in a blender!).
  • Red Russian & Toscano Kale {M/CSA}: I think kale plus this lovely Ginger Carrot Dressing would make an amazing salad. Bonus – you might be able to find fresh turmeric at market so you can swap it for the dried version.
  • Spigarello Broccoli Rabe {CSA}: the dark, cold days of winter lead me to bake more often than usual, and this Savory Quick Bread recipe is one I come back to again and again. It is fairly basic – flour, eggs, olive oil and yogurt – flavored with broccoli rabe and sun-dried tomatoes. Try our version or make your own!
  • Green Mild Mustard Greens {CSA}: prepare these Quick Pickled Mustard Greens to serve with any number of other items. This would be a great addition to rice and fried eggs!
  • Large Leaf Spicy Arugula {M}: my mother-in-law raves about this Farro Salad recipe, and for good reason. It sounds delicious! Ps – make sure to pick up some mint for the salad too!
  • Wasabi Arugula {M}: this White Bean, Potato and Arugula Soup sounds like a lovely warming soup to serve during these cold winter days. You can use your rosemary in this recipe too!
  • Mint & Peppermint {M}: use this in the farro salad mentioned above or simply freeze the mint leaves in an ice cube tray covered with water (maybe to use when its warm again!).
  • Rosemary {CSA}: use this in the white bean soup mentioned above or simply steep rosemary and lemon peel in white distilled vinegar for a fragrant household cleaner!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She discusses the new dietary guidelines and gives a quick recipe for tomato sauce (no reason to buy the stuff in jars when it’s this simple to make at home!).


Weekly Farm Notes :: January 6th, 2016

Hello,

Happy New Year! We hope you had a wonderful holiday season filled with everything you love most.

We are looking forward to the start of the Deep Winter CSA session! The first pick-up will start either next week or the week after. Look for an email with more details soon.

Hope to see you at market tomorrow!

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January 6th Produce

Here are the items you can expect at Market:

  • Tender Collards: I love these Collard Green Falafel. They don’t take long to throw together and are a unique way to use your greens. Serve with hummus, pita and olives for a tasty meal.
  • Rainbow & Ford Hook Swiss Chard: Callaloo is a Caribbean dish traditionally made with amaranth greens (which are also called callaloo). The stew is quick and flavorful and while we don’t have the greens, Swiss chard makes a great substitute. Here is a recipe worth trying.
  • Siberian, Red Russian & Toscano Kale: if you need a little detox in your life after the holidays (hand raised), give this Vegan Detox Smoothie a try!
  • Spicy Large Leaf Arugula: cooking tames the spiciness of these greens. Check out the recipe below for a super simple, yet satisfying pasta dish with sauteed arugula. There are many ways to make this dish your own – use different nuts or cheese and add any additional seasoning you like.
  • Spicy Asian Mustard Greens: I love 1) Indian food and 2) finding ways to use whatever greens are left over in my refrigerator. This Indian Mustard Green Sauce with Potatoes fulfills both of these loves. I hope you like it as much as I do!
  • Wasabi Arugula: if you are in the mood for a salad, don’t let this spicy arugula scare you away! The trick is to balance it with other flavors, like this recipe for Fresh Fig and Arugula Salad with Goat Cheese. The sweetness from the figs and the tangy, rich flavors from the cheese are a great compliment to the arugula. Check out The Essentials Elements to a Satisfying Salad post to come up with your own salad!
  • Chickweed: if you haven’t tried this nutrient dense, medicinal “weed” before, now is your chance! It can be eaten raw or cooked briefly, in which case it will be similar to spinach. Check out our Chickweed Power Salad recipe for a great way to make it into a meal!
  • Henbit: this edible “weed” is part of the mint family but it tastes more like raw kale. It is high in iron, vitamins and fiber and can be used in salads, smoothies or wraps.
  • Dead Nettle: another edible “weed”, is very similar to Henbit (see a comparison between the two on this link). It is called “dead” because it won’t sting you like the infamous stinging nettle! One blogger notes the fuzzy texture is not great for eating raw and prefers adding it to smoothies.
  • Parsley: use the parsley in the pasta recipe below!
  • Lemon Balm: shrubs are a fun way to preserve fruit and herbs. Here is a quick Lemon Balm Shrub recipe which can be enjoyed on its own or used in a cocktail.
  • Leaf Celery: gremolata is an Italian condiment usually consisting of chopped parsley, lemon zest and garlic. Swap out the parsley for leaf celery and you will have an easy, delicious topping for any number of meals (I sprinkled it on a mushroom pizza but it would also be great swirled into soups). Find the recipe here!
  • Mint: the cold weather has me craving tea all day long. When I need a caffeine-free version, I turn to herbs. Simply steep fresh mint leaves in hot water for 5-10 minutes, add honey and lemon juice to taste, and enjoy!

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Recipe :: Whole-Wheat Spaghetti with Arugula, Walnuts and Ricotta Salata

This recipe is from Vegetarian Cooking for Everyone. Serves 4-6.

Ingredients:

  • 1 pound whole-wheat spaghetti
  • 4 tablespoons olive oil, plus extra virgin to finish
  • 3 garlic cloves, chopped
  • Several pinches of red pepper flakes
  • 6 or more cups of arugula leaves, large stems removed and leaves coarsely chopped
  • Salt
  • 3 tablespoons parsley
  • 1/2 cup toasted and chopped walnuts
  • Thin shavings of ricotta salata

Directions:

  • Cook the pasta according to the package instructions.
  • While the pasta is cooking, heat the oil in a 12″ non-stick skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the arugula, season with a few pinches of salt, and saute until wilted. Stir in the parsley and walnuts and turn off heat. When the pasta is done, drain and add to the skillet. Toss well and serve with cheese and extra virgin olive oil drizzled over the top.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Detox tips are always welcome this time of year!


Weekly Farm Notes :: Dec 16th, 2015

Hello!

As most of you know the “Falling into Greens” session is over but you can still get a single share each week between now and when the Deep Winter session begins mid-January. Starting tomorrow the 16th will be our first offering. The share will be $30 and this week will contain the items below. Check out our Recipes tab for some meal ideas!

  • Red Russian and Toscano Kale
  • Tender Collards
  • Pak Choi
  • Mustard Greens
  • Jar of our homemade sauerkraut. 

Harvesting will begin today and end in the morning so if you are interested please reply to this email so we can set  aside a share for you.

We also want you to know that we are making available to our CSA shareholders and the community the Kraut Source, Fermentation Made Simple. Kraut Source is a mason jar kitchenware for making fermented foods like sauerkraut, natural pickles, kimchi, kefir and more. Some of you already are using one and we think it is so useful we want to make it available to as many as possible. The MSRP is $30 + shipping but we are making it available until the end of the year for $26.

The startup company out of California is doing well and they have a lot of simple recipes with Videos to help with the process.   Fermenting food and its health benefits are getting a lot of attention these days and there is a lot of information out there to find out more.  We have a few extra right now so if you would like one let us know and we will bring it to market either Main Street or Brainerd. We think that either or both of these options would be a smart gift idea.  If you would like to buy a share or two for a loved one let us know and we will work out a gift certificate that can be given.

See you at market tomorrow!


Easy White Bean and Kale Hummus

Hello!

I love hummus (I haven’t met many that don’t) so I am always looking for ways to make a great version at home. I have made really wonderful hummus from dried beans but it takes forethought and time, which doesn’t lend itself well to a quick, pull together meal. So I was really intrigued to find this version which cooks canned chickpeas in their canning liquid in the microwave. I really didn’t understand the science behind it but tried it anyways – turns out you can make really good hummus from canned beans! Someone commented on the original post with details on why this works:

“Chickpeas are high in a starch called amylose that forms large crystals as it cools after cooking, leading to a grainy texture. But exposure to high heat will break the crystals down. There’s no risk of the grainy texture recurring once the hummus is refrigerated, as the oil it contains will coat the individual amylose molecules, inhibiting crystallization. If your goal is to make the smoothest possible dip, then give your chickpeas a quick zap before pureeing.”

I am not sure if this holds true for cannellini beans too but I still followed the same procedure. If nothing else, it cooks the garlic at the same time, and I prefer the tamed down, cooked garlic flavor. I adjusted some of the other seasonings from the original posting – less tahini and more olive oil, lemon juice and salt. If you aren’t sure what you will like, just start with less and add more to taste.

I hope you enjoy this hummus as much as I have!

Easy White Bean and Kale Hummus
makes 2-3 cups

Recipe notes: 1) this recipe is also great with canned chickpeas; 2) I used 8 ounces of kale and it was more than I wanted to add to the hummus – but you may find you want to load it up, so add to your hearts desire!

Ingredients:

  • 1 (15-ounce) can of cannellini beans, NOT drained
  • 2 to 4 peeled garlic cloves, depending on how garlicky you like it
  • 1/3 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon table salt
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • 4 to 8 ounces kale, de-stemmed and finely chopped
  • Roasted red peppers, sun-dried tomatoes or hot peppers for garnish

Directions:

  • Microwave undrained beans and whole garlic cloves in a mixing bowl for 4-5 minutes. Add to blender or food processor and process with lemon juice, salt and tahini. Stream in 1/4 cup olive oil while mixing. Process until smooth and creamy, scraping down sides as needed. Taste and adjust seasonings as needed. You can eat it directly but I like it best after it has been refrigerated. It thickens up and the flavors meld.
  • When ready to serve, heat remaining olive oil in a 12″ skillet over medium heat until shimmering. Add the kale and cook, stirring often, until just cooked through, about 2 minutes. Remove from heat and stir desired amount into the hummus. Serve with pita, crackers and/or cut up veggies.

 


Weekly Farm Notes :: Dec 9th, 2015

Hello!

The recent fall CSA session ended last week (unless you received an extension email from Mark & Gina). We will still have plenty of goodies at market, though! And don’t forget, if you have already signed up for a Winter or Spring CSA session, you get 10% off anything else you purchase!

See you at market tomorrow!

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December 9th Produce

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

  • Tender Collards {M/CSA}: check out the markets latest recipe for Sicilian Greens with Pine Nuts and Golden Raisins. Try a different combination of greens, nuts and dried fruit – like Swiss chard, almonds and apricots or kale, pecans and cherries. Experiment and have fun!
  • Swiss Chard {M/CSA}: check out the easy Egg Gratin with Swiss Chard and Cherry Tomatoes recipe below. I have also made it with broccoli rabe and spicy peppers so play around with the ingredients and make it using whatever you have on hand.
  • Siberian, Red Russian & Toscano Kale {M/CSA}: check out our most recent post for Kohlrabi Greens Furikake – it would be just as good with kale!
  • Mild Mustard Greens {M/CSA}: have you checked out our Indian Mustard Green Sauce with Potatoes recipe yet? It is great comfort food for chilly nights!
  • Pak Choi {M/CSA}: I developed this Quick Kimchi recipe for the market using Napa cabbage. However, I think you could use pak choi and get great results too! While this version won’t last quite as long as the traditional, fermented style, I don’t think it would stick around in your refrigerator long enough anyways!
  • Awesome Asian Salad Mix {M/CSA}: this mix includes a variety of 5 greens but does not lettuce, making it great raw or sauteed. I think this Udon with Tofu and Asian Greens soup looks like a great way to use these greens.
  • Red & Green Baby Butterhead Lettuce {CSA}: now THIS is what salads should look like! I, too, hate wimpy salads and think they need lots of variety in flavor and texture to satisfy.
  • Spicy Large Leaf Arugula {M}: I love using arugula in veggie wraps. They are really simple and can be varied in so many ways. All you need are 10″ or larger tortillas, hummus or other spread, and your favorite fixings – I usually use olives, feta, sauteed or roasted veggies, and arugula or other fresh greens. This is fast food you want to eat!
  • Spicy Asian Mustard Greens {M}: I think these greens would be great in our Quinoa & Kale Bites recipe!
  • Wasabi Arugula {M}: wasabi arugula has an extra kick! Here is a list of recipes that work well with spicy arugula.
  • Cilantro {M}: I don’t own a juicer but I am sure some of you do out there. Here is a great Lesson on Juicing post from one of my favorite bloggers. She juiced cilantro with some serrano chiles tossed in and suggests mixing it with yogurt and serving with tomato soup – yum!

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Recipe :: Egg Gratin with Swiss Chard & Cherry Tomatoes

This recipe is from The Complete Vegetarian Cookbook by America’s Test Kitchen – it’s an everyday go-to cookbook for me. It serves 4-6.

Recipe notes: 1) I used Parmesan in place of Manchego and also cut the amount in half and I still think it turned out great; 2) I also used about 8 spicy pickled peppers in place of the tomatoes – it both saved time and added an extra kick to the dish; 3) I used an 8 x 8 glass baking dish and it worked well.

Ingredients:

  • 3 tablespoons unsalted butter, plus extra for dish
  • 2-1/2 ounces Manchego cheese, grated (1-1/4 cups)
  • 8 ounces cherry tomatoes
  • Salt and pepper
  • 2 garlic cloves, minced
  • 8 ounces Swiss chard, stemmed and cut into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1-1/4 cups half-and-half
  • 4 large eggs

Directions:

  • Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease bottom and sides of broiler-safe 2 quart gratin dish with butter and sprinkle with 1/4 cup Manchego evenly over bottom and sides of dish. Melt 1 tablespoon butter in 10-inch non-stick skillet over medium-low heat. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until tomatoes begin to break down and release their liquid, 3-5 minutes; transfer tomatoes to prepared dish.
  • Wipe out now empty skillet with paper towels and melt remaining 2 tablespoons butter over medium-low heat. Add garlic and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 1 minute. Transfer chard to gratin dish and spread evenly over tomatoes.
  • Whisk cornstarch and 1/2 teaspoon salt together in medium bowl. Whisk in half-and-half, eggs, and 3/4 cup Manchego until thoroughly combined. Pour egg mixture over tomatoes and greens. Sprinkle with remaining 1/4 cup Manchego. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30-40 minutes, rotating dish halfway through baking. Remove gratin from oven.
  • Heat broiler. Broil gratin on top rack until cheese is golden brown, about 2 minutes. Let gratin cool until custard has set up, about 5 minutes. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love the sound of this avocado pasta and plan on trying it ASAP!