Kohlrabi Greens Furikake

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Hello!

Furikake is a Japanese seasoning blend traditionally sprinkled on top of cooked rice, veggies or fish. It typically includes sesame seeds, dried seaweed, dried fish, salt and spices, however there are hundreds of variations. I found a simplified vegetarian version in Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions, a new cookbook that I am slightly obsessed with right now. The author uses dried radish tops however I had leftover kohlrabi greens, so I used those instead. You can just about any type of greens though so this is a great way to preserve the harvest!

This is really more of an idea than a recipe so I am including other recipes, too. This recipe is more traditional and includes dried seaweed and fish. This version is vegetarian so it omits the dried fish. This version swaps the greens altogether and uses carrots instead. As you can see, the options are endless so have fun experimenting and really make this recipe your own.

Of course you can use this in the traditional manner and sprinkle it over rice. If you want to get adventurous, however, here are a few fun ways to use your furikake:

Let us know how you use your version!

Kohlrabi Greens Furikake
makes about 1/4 cup

Recipe notes: you can also dry the greens in a dehydrator but I prefer the oven method for this small amount of greens. I think it preserves the flavor a bit better and doesn’t take as long.

Ingredients:

  • 2 ounces de-stemmed kohlrabi greens, torn into large pieces (from about 3 small kohlrabi)
  • 3-4 tablespoons toasted sesame seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated sugar

Directions:

  • Adjust oven rack to the middle position and heat to 200 degrees. Line a rimmed baking sheet with foil and set aside.
  • Fill a medium saucepan with water and bring to a boil over medium-high heat. Reduce to medium heat and add the kohlrabi greens. Simmer for 1 minute and remove from the water. Thoroughly dry and finely chop.
  • Spread the greens evenly on the baking sheet and cook for 20-25 minutes, stirring every 5-7 minutes, or until the greens are dry and crisp.
  • Transfer to a small mixing bowl and crumble between your fingers. Add the sesame seeds, salt and sugar and mix to combine. Taste and adjust seasoning as desired.

 

Preserving the Harvest :: Stem Preserves

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Hello,

We hope you all enjoyed a Thanksgiving filled with your favorite food and people.

We also hope you have been enjoying the wealth of greens in your CSA share each week. The kale, collards, Swiss chard, arugula, tatsoi, pak choi, mustard greens, and broccoli rabe have been plentiful lately! The only downside to so many greens is that you are left with a lot of stems, which are typically not included in recipes where you use the greens. You can always juice or add them to smoothies but we realize it’s nice to have other options. That is where this recipe comes in handy.

Sugar is the most recent category of foodstuffs to be vilified in the media, and for good reason. It’s not hard to find articles, like this one, this one and this one, that make you think twice about eating anything with a trace of sugar. But as with almost anything in life, moderation is key. Plus, sugar is a great preservative. The reason why is explained below:

“…sugar attracts water very well; the more sugar there is in any solution, the more water it tries to draw from its surroundings. This is bad news for any microbe that happens to be inside a jar of jam. High concentrations of sugar will suck the microbe’s vital water right through its cell wall, causing it to dehydrate. This process is called “osmosis,” and it can be deadly for bacteria and mold.”

So while I would never suggest adding a lot more sugar to your diet, I think preserving some items with the use of a simple, inexpensive ingredient can bring some simple joy to everyday life.

I originally developed this recipe as a way to use some beet stems that were way too pretty to toss into the compost heap. But why couldn’t it work for other stems as well? The stems are cooked down with sugar, bourbon and spices over a long enough period that any tough stems are sure to soften and take on the added flavors while imparting a little of their own too. And I think you can take the flavorings in all sorts of fun directions – play around with different types of booze, sugars and flavorings. I haven’t tested those below but really, how could they turn out bad?!

  • Gin, granulated sugar, rosemary, orange zest/juice
  • Gin, granulated sugar, Earl Grey tea, lemon zest/juice
  • Gin, pomegranate molasses, mint, lime zest/juice
  • Bourbon, honey, grapefruit zest/juice
  • Bourbon, granulated sugar, pineapple, ginger
  • Tequila, agave nectar, chile peppers, orange zest/juice
  • Vodka, honey, lemon zest/juice, lemon verbena
  • Vodka, honey, blackberries, rose

I used the stems from 4 beets in my original recipe and therefore only had about 1/2 cup of preserves in the end. Going forward, I plan to toss all of my unused stems into the freezer throughout the week. At the end of the week, I will thaw out the stems overnight and then thinly slice when ready to proceed with the recipe.

I think this would be an awesome addition to a cheese plate but there are so many other possibilities. Grown up peanut butter and jelly, anyone?!

Stem Preserves
makes about 1/2 cup

Ingredients:

  • 1 cup thinly sliced beet stems (from 4 medium beets)
  • 1 cup water
  • 1/4 cup bourbon (I used 1816 Cask from Chattanooga Whiskey)
  • 1/4 cup packed light brown sugar
  • 1-3″ cinnamon stick
  • Pinch of ground cloves
  • 3″ piece of lemon peel, white pith removed
  • 5 grinds fresh black pepper
  • 1-2 teaspoons freshly squeezed lemon juice

Direction:

  • Place all ingredients except the lemon juice in a medium saucepan and mix to combine. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated but with a small amount of syrupy liquid remaining. Transfer to a small, air-tight jar and cool to room temperature. Taste, adding lemon juice as needed to balance the sweetness. Store in the refrigerator for up to 2 weeks.

Weekly Farm Notes :: Nov 24th, 2015

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Hello!

Is everyone ready for Thanksgiving? If you waiting until the last minute to figure out your meal, we hope you find some ideas below. Also, don’t forget that the end of the “Fall into Greens” CSA session is ending soon so preserve the bounty now!

A reminder: all of those stems from your greens are edible! Adding them to smoothies is always an option but I like the ideas on this post. Also, look for a “Stem Jam” recipe coming soon!

See you at market tomorrow (not Wednesday) and HAPPY THANKSGIVING!

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November 24th Produce

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

  • Carrots {M/CSA}: check out our latest post – Carrot and Turmeric Soup! This would be an easy, make-ahead side dish if you are still planning your Thanksgiving meal. Also, don’t forget that you can eat the carrot tops!
  • Jerusalem Artichokes {M/CSA}: there is one important thing to know about the composition of Jerusalem artichokes – they are rich in a carbohydrate called inulin and very low in starch. This makes them great for those who wish to avoid starchy foods but they can also be difficult to digest in large quantities. Check out this, this and this for more information.
  • Siberian Kale Mix {M/CSA}: how genius is this “Salad Booster” – a combination of toasted nori, kale, sunflower seeds and lemon zest?! This is definitely on my list of things to try ASAP!
  • Red Leaf & Red Butter Lettuce {M/CSA}: how do you store your lettuce? This link tells you how to keep your greens fresher, longer!
  • Ford Hook Swiss Chard {M/CSA}: kale gets all the attention but Swiss chard deserves some of the lime light! Check out this link for lots of recipe ideas – I especially like the sound of Bread Soup with Onions, Chard and Mushrooms for Thanksgiving.
  • Awesome Asian Salad Mix {M/CSA}: there are LOTS of Asian salad recipes out there but I think this one looks the best (no crispy ramen topping included, which is a good thing in my book). Just substitute the salad mix for the kale.
  • Pak Choi {CSA}: if you need something on the lighter side post Thanksgiving, give our Triple Sesame Noodles with Pak Choi a try!
  • Garlic {CSA}: I just got The Joy of Pickling cookbook and wow, it’s fantastic. If you are a fan of pickling, I would suggest you pick up a copy (I got mine for $6 on Ebay). See the Chinese Pickled Garlic recipe below for a fast and flavorful way to preserve your garlic.
  • Tender Collards {M}: these Chickpea, Cashew and Collard Green Patties can be made ahead and frozen. No need for greasy carry out when you have these stashed away in the freezer!
  • Spicy Large Leaf Arugula {M}: I am fascinated by another cookbook I picked up this week – Preserving the Japanese Way. There is a recipe for Wild Arugula with Walnut Miso that I am dying to try. If it turns out well, I will definitely post it soon!
  • Spicy Asian Mustard Greens {M}: hot damn, this vegan Mustard Greens Soup with Poblanos and Almonds sounds delicious! I love how simple ingredients can come together to make a special meal.

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Recipe :: Chinese Pickled Garlic

This recipe is from The Joy of Pickling and makes about 1 cup.

Ingredients:

  • 1 cup garlic cloves
  • 1/2 cup rice vinegar, white wine vinegar or distilled vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pickling salt

Directions:

  • Put the garlic into a half-pint jar. Stir together the vinegar, sugar and salt and pour the liquid over the garlic. Cap the jar and store it in the refrigerator or another cool, dark place for at least 1 month before using the garlic. It should keep well for 1 year or more. After opening the jar, store it in the refrigerator.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Take her advice and make a yummy soup from your Thanksgiving leftovers!

 

Weekly Farm Notes :: Nov 18th, 2015

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Hello!

There are two important events coming up of note: first, Thanksgiving of course, but also the “Fall into Greens” CSA session is coming to an end in just a few short weeks. Start thinking about preserving part or all of your weekly share to hold you over before the “Deep Winter” session starts in January. We are providing information below to help you prepare for both!

For those who use Facebook and Instagram, we are asking that you use #tanthillfarm whenever you post something about the farm or your weekly CSA share. There are lots of us in the community but I am guessing we aren’t all connected on social media. This will give us an easy way to connect and see what others are doing each week with their produce. We will also tag any pictures of the farm so you can see what it takes to get your produce from the field to your table.

A few “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.

See you at market!

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November 18th Produce

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

  • Kale Mix {M/CSA}: this mix includes Toscano, Siberian & Red Ruffled varieties. For a fresh recipe, this seasonal Balsamic Butternut Kale Panzanella salad looks like a great way to incorporate fresh greens in a festive way! If you want to preserve your bounty, freezing is my favorite way to store kale for future use. It is fast and great at retaining the nutrient value. Check out this guide to make little kale bundles that can be used in various ways down the road.
  • Tender Collards {M/CSA}: I have never included Mac n’ Cheese in my Thanksgiving celebration but I know a lot of people who do. Why not toss in some of your collards into the dish this year, similar to this recipe? You can always prepare and freeze your greens this week to make the process easier.
  • Rainbow Swiss Chard {M/CSA}: don’t forget about your dehydrator when trying to find ways to preserve greens. While I don’t like the way raw greens turn out when dehydrated, I really enjoy those that are tossed with oil and spices. Check out our Dehydrated Greens post that includes a recipe for Swiss chard.
  • Mild Red Dragon Tongue & Green Amara Mustard Greens {CSA}: I always fall back on making sauces to preserve fresh ingredients. I especially loves sauces like this one because it can be transformed down the road. You could add cheese and toasted nuts and toss it with pasta or use it as a spread on a sandwich.
  • Cabbage {CSA}: I always think of sauerkraut when trying to find ways to preserve cabbage, but sometimes you need to spice things up. Our Curtido (Salvadorian Sauerkraut) recipe includes carrots, jalapenos and dried spices for a nice twist on an old classic.
  • Spigarello Broccoli Rabe Leaves {CSA}: everything gets turned into a pesto these days, for good reason. They are relatively easy to make, taste great and freeze well. Prepare the sauce for this Broccoli Rabe Walnut Pesto now and freeze to enjoy later!
  • Lettuce {CSA}: I love tahini based salad dressing for the flavor and richness it provides. Just so happens, the market published this Lemon-Tahini Dressing this week. Let’s all give it a try.
  • Tatsoi {CSA}: this green is similar to spinach but with more character. That’s why it works great in this Pasta with Tatsoi and Gingered Butter Sauce recipe.
  • Spicy Large Leaf Arugula {M}: I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Spicy Asian Mustard Greens {M}: really, anything with a fried egg and avocado is going to be great, but this egg sandwich looks pretty legit.

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Thanksgiving Prep

Here are the items that will possibly be in your CSA share next week. We hope this helps you plan your dinner!

  • Sunchokes / Jerusalem Artichokes: here is a list of possible sunchoke recipes. I think the sunchoke and potato gratin would be a great Thanksgiving side dish!
  • Carrots: I can imagine really enjoying this Roasted Carrot Turmeric Soup the day or two after Thanksgiving when a light meal is in order.
  • Awesome Asian Mix: I noticed that Alexzanna Farms has Japanese persimmons this week. I think it is worth asking if they will be available next week too. Substitute the chicories with our Asian mix and I think this salad would be lovely for Thanksgiving!
  • Garlic: if you need to have a dairy-free “creamy” option for Thanksgiving, I thought this Roasted Garlic Ricotta looked like a great option (anything is good when mixed with roasted garlic).
  • Spicy Arugula (same as suggested above): I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Pak Choi: this Glazed Shiitakes with Bok Choy recipe is a similar take to many other pak choi recipes out there but I love the focus on mushrooms. It almost reminds me of a fresher version of green bean casserole!
  • Lettuce: I love shaved fennel in salad and it just so happens that Crabtree Farm has some this week! Ask to see if it will be around next week and add it to your Thanksgiving meal.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I cannot wait to experience a Scenic City Supper Club dinner myself someday!

 

Weekly Farm Notes :: Nov 11th, 2015

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Hello!

Thanksgiving is my favorite of all holidays and it is only 2 weeks away! You will see below that I have quite a few turkey day side dish suggestions using our beautiful farm fresh bounty. It’s not to early to start planning!

“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.

See you at market!

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November 11th Produce

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

  • Kale {M/CSA}: Thanksgiving isn’t complete without stuffing so why not try a Kale and Caramelized Onion Stuffing this year! Maybe gratins are more your thing – this vegan Kale and Mushroom Gratin looks tasty too!
  • Tender Collards {M/CSA}: I recently tried cooking collards in my pressure cooker and they are the best I have ever tasted! I just cooked them with onion, apple cider vinegar and a little sugar. If you own a pressure cooker, I highly suggest you try this technique. Here is a vegetarian recipe for Pressure Cooker Balsamic Collard Greens that sounds amazing.
  • Rainbow Swiss Chard {M/CSA}: I am working on a recipe for Orange & Swiss Chard Oat Muffins that I will publish later this week. You could make and freeze a batch this week, then pull them out for breakfast the day after Thanksgiving when you can’t imagine ever cooking again.
  • Cabbage {CSA}: I think a lovely winter slaw would be a great addition to Thanksgiving dinner!
  • Green Onions {CSA}: I have been dying to try this Shredded Tofu and Mushroom Stir-Fry recipe. It would be perfect this week as you can use our green onions and cilantro and then pick up mushrooms from Land Before Time Farm. For something quite different, check out our Green Onion Yogurt Flatbread recipe!
  • Lettuce Mix {CSA}: winter salads take on a whole different personality from those we consume during the warmer months. I love the heartier textures and tastes in salads during this time of year (although it still doesn’t even feel like autumn yet!). Here is a great list of colorful salads to help inspire.
  • Pak Choi {CSA}: here is another way to incorporate the lovely mushrooms you can find locally with our pak choi and green onions. Don’t forget about our Raw Spicy Pak Choi Salad also!
  • Spicy Large Leaf Arugula {M}: I am not a football fan but I would definitely come to your house to watch a game if you made the Feta and Arugula Guacamole recipe below!
  • Spicy Asian Mustard Greens {M}: have you ever eaten Sag Aloo? It is an Indian spinach sauce mixed with chunks of potatoes but I made it recently with kale and mustard greens. It is wonderfully satisfying and delicious but not something many people make at home. It really doesn’t take much time and the sauce can be made ahead and frozen. I will publish a recipe in just a couple of days so keep an eye out!
  • Parsley {M}: here is a completely different type of salad – Parsley and Onion Salad on Grilled Bread. I think this would be a lovely Thanksgiving day appetizer 🙂
  • Cilantro {M}: from hummus to pesto to compound butter, you can surely find inspiration here!

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Recipe :: Feta and Arugula Guacamole

This recipe is from Cook’s Country. It makes 2-1/2 to 3 cups and serves 4 to 6 people.

Ingredients:

  • 3 ripe avocados
  • 1/2 cup chopped baby arugula
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon ground cumin
  • 4 ounces feta cheese, crumbled (1 cup)

Directions:

  • Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add arugula, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
  • Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add feta and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It looks like I am not the only one deep into Thanksgiving preparations!

 

Chickpea, Cashew & Collard Green Patties

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Hello,

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.

Ingredients:

  • 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

Directions:

  • 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 :: Nov 4th, 2015

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Hello!

“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 more pictures and nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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November 4th Produce

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

  • Purple Kohlrabi {CSA}: hey, don’t throw away those leaves! Use them like you would any other green – shred and toss into a salad or saute in a little oil with garlic and red pepper flakes. And if you need ideas for the bulb, check out our Kohlrabi Hash Browns or Raw Sesame Marinated Kohlrabi recipes!
  • Red & Green Mustard {CSA}: I am always looking for easy, vegetarian stews for the fall and winter. I think this Chickpea Stew with Orzo and Mustard Green recipe looks great!
  • Rainbow Swiss Chard {M/CSA}: however you choose to prepare your Swiss chard, I would highly recommend pairing it with a little cumin (we used this pairing in our recent Barley & Lentil Soup with Swiss Chard recipe). I think a some cumin scented Swiss chard would be great on a taco or added to a burrito.
  • Red Leaf Lettuce {M/CSA}: these large, tender leaves are perfect for lettuce wraps. Check out our Korean Lettuce Wraps recipe for some inspiration!
  • Awesome Asian Greens Mix {M/CSA}: the mix this week doesn’t include lettuce so it would be great raw or quickly sauteed, maybe with some ginger garlic sauce?
  • Tender Collards {M/CSA}: have you ever used your collards in a smoothie? I haven’t either but this recipe sounds like a great one to try!
  • Red Kale Mix {M/CSA}: this kale mix (which varies in color) includes Red Ruffled, Red Russian, Red Ursa and Scarlet. Don’t forget, you can always dehydrate your greens! Check out our Preserving the Harvest post on Dehydrating for more details plus a recipe.
  • Baby Romaine Lettuce {M/CSA}: anyone suffering from allergies will find this interesting:
    • All common lettuce varieties are considered hypoallergenic (unlikely to cause allergic reactions), but romaine lettuce may offer additional health benefits for people who suffer from allergies thanks to its high folate content (one ounce of romaine delivers 10% of the Daily Value for this B complex vitamin). A 2009 study examined the blood folate levels of more than 8,000 people with and without asthma and allergies and found that people with the lowest serum folate levels were 31% more likely to have allergies and 40% more likely to have wheeze than those with the highest levels of folate. The inverse association also appeared to be dose-dependent, meaning that the people with the highest levels of folate were least likely to suffer from allergies or wheezing. This study appeared in the June 2009 issue of the The Journal of Allergy and Clinical Immunology.
  • Spicy Large Leaf Arugula {M}: do you ever make homemade pizza? It’s fairly easy if you buy pre-made dough from the grocery store. One of my all time favorite pizzas is roasted red peppers and cheese topped with lightly dressed arugula after it comes out of the oven. Give it a try – I am sure you will love it too!
  • Spicy Asian Mustard Greens {M}: if you want to preserver your mustard greens for use down the road, try this Mustard Green Harissa. It’s spicy and flavorful and great in so many different applications.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I am sooo excited for Thanksgiving and look forward to, among many things, cranberry sauce!

 

Weekly Farm Notes :: Oct 28th, 2015

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Hello!

“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.

Are you interested in fermenting? We love using this preservation technique, and given we will have lots of fermentable foods soon (cabbage!), we have started collecting our favorite sources and recipes on Pinterest. Do you have any favorite sites or recipes we should add?

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!

See you at market!

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October 28th Produce

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

  • Mini Cabbage {CSA}: simply roast these mini cabbages just like you would Brussels sprouts for a delicious side dish you can enjoy with any meal.
  • Tatsoi {CSA}: you can use this Asian green just like spinach – so eat it raw or quickly saute it. For a quick meal, try this suggestion of adding it on top of egg and avocado toast. Yum!
  • Bitter Melon {CSA}: have you tried bitter melon before? It is completely new to us but we are excited to try it! This link gives details on how to prepare it and this link provides information and recipe ideas from different parts of the world. Also, did you realize the bitter melon is medicinal? From lowering blood sugar to providing an excellent source of folates, this edible pod is worth adding to your diet!
  • Red Leaf Lettuce {M/CSA}: these large leaves are perfect for vegetarian lettuce wraps! Try replacing the corn with our salad turnips for a truly seasonal meal.
  • Ford Hook Swiss Chard {M/CSA}: these rainy, cool days have me craving soup. Give our Barley and Lentil with Swiss Chard recipe a try!
  • Awesome Asian Lettuce Mix {M/CSA}: it’s almost citrus season so I am thinking about pairing citrus with just about everything. I think this recipe with mandarins, avocado, almonds and an Asian dressing would be perfect with these greens!
  • Tender Collards {M/CSA}: these tender collards are perfect for a quick saute. I love this combination with sesame seeds, sesame oil and mirin for an Asian twist on a Southern classic.
  • Red Russian Kale {M/CSA}: have you tried The Best Kale Salad yet? This week might be the perfect time to try it because you can use the cabbage from your CSA share as well.
  • Scarlet Salad Turnips {M}: shave some of these over a salad or include in the lettuce wraps mentioned above. You can also use these in our Roasted Radish and Salad Turnips with Barley Salad recipe!
  • Spicy Large Leaf Arugula {M}: I love mixing arugula with milder salad greens for a nice balance of flavor. Try our Sweetened Dressing for Spicy Greens recipe and enjoy the boldness of this delicious green!
  • Spicy Asian Mustard Greens {M}: everything gets turned into pesto these days but here is a fresh take. It uses sprouted nuts and eliminates cheese so it’s great for those of us who are dairy-free!
  • Baby Romaine Lettuce {M}: you can’t say romaine without thinking about Caesar salad. If you want to enjoy this classic without feeling guilty, try this tofu based dressing!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It’s time to start thinking about Thanksgiving! Get your local turkey now!

 

Weekly Farm Notes :: Oct 21st, 2015

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Hello!

“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!

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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!

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Roasted Carrots

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

Ingredients:

  • 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

Directions:

  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ 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.

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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

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Hello!

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!

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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!