Weekly Farm Notes :: June 15th, 2016

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 :: June 8th, 2016

Hello,

Today is the last day of the CSA session. We hope you have enjoyed the bounty of the season!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you at market!

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June 8th Produce

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

  • Swiss Chard {M/CSA}: use both the chard and kale in this Lacto-fermented Kale & Swiss Chard Kimchi!
  • Young Romaine & Green Leaf Lettuce {M/CSA}: if you haven’t already, I encourage you to look over our Essentials for a Satisfying Salad post. We break down salad making to it’s basic elements, making it fun and easy to make a salad based on whatever you have on hand.
  • Siberian Kale {CSA}: here is something a bit different – check out this post for a history lesson on Russian and Siberian Kale!
  • Collard Greens {CSA}: the heat has toughened the collards up a bit but they would still be perfect as chips – give our “Cheesy” Collard Green Chips recipe a try!
  • Carrots {CSA}: the markets Summer Rolls with Spicy Peanut Sauce recipe would be perfect for a variety of our produce this week! Pack them full of carrots, green onions, kale or swiss chard and herbs!
  • Green Onions {CSA}: I love the simplicity of this Soba Noodles with Scallions and Fried Eggs recipe. We all need more weeknight meal options and this one looks perfect.
  • Cabbage {CSA}: once you learn the basics of lacto-fermenting, you can make much more than sauerkraut. I love our Curtido recipe, which is a Salvadorian version of sauerkraut, packed with carrots, onions and jalapenos. It’s a really tasty way to spice up any number of meals.
  • Pak Choi {M}: I come back to our Triple Sesame Noodles with Pak Choi recipe often. I love the quick and flavorful sauce and think it would be great on just about anything mixed in.
  • Herbs {M}: I make smoothies all the time but I don’t often include much, if any, herbs. Here is a great list of herbs that can be included in your next smoothie plus lots of tasty recipe ideas.

Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

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June 1st Produce

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

 


Weekly Farm Notes :: May 18th, 2016

Hello,

Nothing can brighten a day like fresh flowers. When you are picking up your veggies, grab a bunch of flowers from our pollinator habitat and brighten someone’s day!

Alice O’Dea is on a two-ingredient kick. This week she gives us Dairy-Free Ice Cream! I have made something similar with bananas and strawberries and I can attest to the creamy texture. Give it a try!

See you tomorrow at market!

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May 18th Produce

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

  • Rainbow Swiss Chard {M/CSA}: I read about (but don’t have an exact recipe) for a soup that sounded delicious: Swiss chard, potatoes, white beans, pesto and Parmesan. Baby potatoes are available this week at market and if you have any pesto on hand, this meal could come together in a flash.
  • Toscano Kale {M/CSA}: for those of us trying to eat more salads, here is a great way to get started: Anything Goes Kale Salad with Green Tahini Dressing. You can use a mix of kale and the red leaf lettuce from this week too.
  • Pak Choi {CSA}: I love pak choi in stir-fries as they provide such a great texture (quickly stir fry the stems so you don’t lose the crunch!). If you love stir-fry too but need some sauce inspiration, give our “My New Favorite” Stir-Fry Sauce a try!
  • Purple & White Kohlrabi {CSA}: last week I made Lemon-Garlic Kohlrabi Quick Pickles and they were really tasty. Here’s what you do: peel and cut about a pound of kohlrabi into matchstick sized pieces and pack into a quart canning jar. Heat 1 cup of distilled vinegar, 1 cup of water, 2 tablespoons of granulated sugar, 1/2 of a lemon’s worth of thinly sliced zest, 2-3 thinly sliced garlic cloves and a few crushed peppercorns in a medium saucepan over medium heat. Bring to a boil then pour over the kohlrabi. Cool to room temp and refrigerate.
  • Baby Beets {CSA}: I don’t often see fermented beet recipes so I was intrigued when I found this one. I then went looking for more and found this one, which contains more spices, all of which I really like with beets. Let us know if you try either one!
  • Green Escarole {CSA}: we posted two escarole recipes last week: Quick Sauteed Escarole with Flavorful Breadcrumbs and Escarola Strascinata. Both are quick and flavorful and can be used as a simple side dish or as a dish of their own when paired with polenta or pasta!
  • Red Leaf Lettuce {CSA}: I am always looking for ways to use lettuce that don’t involve a salad. Here is a list of 10 ways to eat it in other ways!
  • Green Onions {CSA}: have you tried our Green Onion Yogurt Flatbread? My 2-year-old loves to eat it as is but I think it would make a great wrap for sandwiches.
  • Edible Mild & Spicy Asian Flowers {M}: I have been preserving various items in sugar lately and I think these would be a good candidate. Roughly chop the flowers and toss them with a good amount of granulated sugar. Allow them to sit for a couple weeks at room temperature and you will have candied flowers!
  • Parsley {M}: wow, did you know this?! Buy it up and preserve it for later!
    • All parsley is extremely high in nutrients, particularly Vitamin C, folates and Potassium, as well as beta carotene. In fact, a quarter-cup of raw chopped parsley has about as much C as a quarter-cup of orange juice and double the folates (more that one and a half times those, even, of raw spinach).
  • Lemon Balm {M}: serve this recipe as a tea or a popsicle!
  • Peppermint {M}: um, why haven’t I thought of this mint booze infusion before?!


Weekly Farm Notes :: May 4th, 2016

Hello,

Mother’s Day is this Sunday! If you are celebrating your own mother or any other mother in your life, be sure to pick up some of our beautiful cut flowers. They’ll be a hit!

I am featuring Alice O’Dea’s weekly article up top this week: check out her 2-ingredient cookie recipe. I am sure my 2-year-old will love them (and who am I kidding…so will I)!

We will have lemon balm and mint infused water available in the booth for your enjoyment. See you tomorrow at market!

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May 4th Produce

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

  • Red Kale Mix {CSA}: I have read that the longer you cook red kale, the sweeter it gets. Saute it in some olive oil over low heat for 30 minutes or so and add anything you like – olives, tomatoes, garlic, cheese or all of the above!
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: our Swiss Chard and Orange Oat Muffins are an elegant way to feature Swiss chard at your weekend brunch.
  • Purple Kohlrabi {M/CSA}: if fermenting foods seems a bit scary to you, read through the tips in our latest post on lacto-fermentation. We include a recipe for salad turnip and kohlrabi sauerruben, in which you grate the vegetables and toss them with salt and add a bay leaf. It’s an easy and delicious way to get started!
  • Tender Collards {M/CSA}: have you guys jumped on the “savory oatmeal” bandwagon? I haven’t yet myself but I am tempted. Recipes like this Savory Steel Cut Oatmeal would be a great addition to a Sunday brunch. Sauteed collards would be a great substitute for the arugula!
  • Lettuce Mix with Red Kitten Spinach & Edible Flowers {M/CSA}: the weather is warming up and that means I want to spend less time making anything that involves the stove or oven. Spring rolls are a go-to in my house when it’s too hot to cook. I love this Thai Spring Rolls with Cashew Sauce recipe but I add lots of fresh lettuce!
  • Edible Asian & Arugula Flowers {M/CSA}: these will make a great addition to the spring rolls above!
  • Baby Red Romaine Lettuce {M/CSA}: did you know romaine lettuce is good source of Vitamin A, Vitamin K and folate? Start your meal with a simply dressed salad for a nutritional boost to your meal!
  • Red Leaf Lettuce {M}: these greens have a strong flavor this week due to the heat so be sure to toss with a dressing that can balance it. I love anything with miso (Miso-Ginger Dressing) or avocado (Avocado Lemon Dressing).
  • Green Butter Lettuce {M}: these leaves are perfect for lettuce wraps. Here is a non-recipe recipe for lettuce wraps – saute a mix of vegetables and mushrooms until softened and toss with an Italian style vinaigrette. Add to lettuce wraps and top with buffalo mozzarella and a drizzle of balsamic vinegar. You won’t be sorry.
  • White Japanese Salad Turnips {M}: miso makes everything better. Try these easy Miso Glazed Turnips if you agree. PS – as an added bonus, you can use the greens in this recipe too!
  • Parsley {M}: here is a recipe you can use to incorporate all sorts of market goodies – Spring Tabbouleh. You can use our parsley, peppermint, salad turnips in place of radishes and kale or red leaf lettuce in place of arugula.
  • Peppermint {M}: this Roasted Lemon Chutney sounds like such a refreshing spread!
  • Lemon Balm {M}: here is a great roundup of fun things to do with this delicious herb – 12 Things to Do with Lemon Balm.


Weekly Farm Notes :: April 20th, 2016

Hello,

If you haven’t already, connect with us on Facebook and Instagram. We would love to see how you use your vegetables and herbs each week! Tag your photos with #tanthillfarm to share with others in our community!

See you tomorrow at market!

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April 20th Produce

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

  • Tender Collards {M/CSA}: do you ever eat collards raw? I haven’t tried it myself but if massaging kale can lead to a great salad, why not collards too? Here is a raw salad idea with apple cider vinegar and sun-dried tomatoes.
  • Rainbow Swiss Chard {M/CSA}: if you are looking for a healthy breakfast alternative you can eat on the go, try our Swiss Chard & Orange Oat Muffins!
  • Toscano & Siberian Kale {M/CSA}: unless it’s in a smoothie, I typically don’t think of kale for breakfast. However, combining it with eggs (and basically anything else you want) in a breakfast wrap sounds like a great way to start the morning.
  • Awesome Asian & Lettuce Salad Mix {M/CSA}: if you are looking for salad dressing inspiration, here is a collection of 52 Healthy and Homemade Dressings.
  • Pak Choi {M/CSA}: cabbage isn’t the only thing that can be turned into kimchi – pak choi is also great! And if you don’t have the time or energy for a lacto-fermentation, my Quick Kimchi recipe gives you lots of flavor without the wait.
  • Spring Radishes {M/CSA}: these Taco Pickles make use of cilantro too so be sure to pick some up and make a batch!
  • Wild & Spicy Asian Mustard {M/CSA}: if you are interested in learning more about wild mustard, check out this video. They grow just about anywhere so maybe you can find some around your home!
  • Spinach {M}: Mujaddara with Spiced Yogurt is nothing more than lentils, rice and onions, and is great with spinach or any other green you have on hand.
  • Bold & Peppery Arugula {M}: I love mixing spicy greens with starchy grains and a bold dressing. Our Arugula Rice Salad with Miso-Ginger Dressing is a fresh way use arugula but you could also add cooked greens as well.
  • Delicious Collard Raab {M}: this can be cooked just like broccoli raab. I loved it simply chopped and sauted over medium until the stalks were crisp tender and the leaves were crispy. You could toss this with rice and a fried egg for a quick and delicious meal!
  • Mint & Peppermint {M}: I love anything in fritter form. They are easy and great for kids and adults alike. Check out these Pea-Millet-Mint Fritters for a spring-like version!
  • Cilantro {M}: since I have cojita, the cheese called for in this pesto, this Cilantro Pesto is on my list for this week!
  • Lemon Balm {M}: considered a calming herb, lemon balm has been shown to reduce anxiety and promote sleep when combined with other calming herbs. Add some to your chamomile tea tonight!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She reminds us 1) to be conscience of those with food limitations when cooking for a large group and 2) to help those in need during an upcoming food drive.


Lavender Leaves :: Ideas and Recipes

Hello!

You will be receiving lavender leaves from Begin Again Farms in your CSA share this week. You may be familiar with lavender flowers but the leaves have a ton of flavor too! I find the flavor of the leaves to be a bit more mild than the flowers but I am sure it depends on the variety.

Lavender works well with many different flavors – cream/ice cream, honey, lemon, orange, rosemary, sugar, vinegar and walnuts to name a few. It can be used fresh or dried in ways similar to rosemary. If you cook with rosemary often, you already know that less is more and the same holds true for lavender. Add a little at a time!

I am focusing on culinary ideas for using lavender but the leaves can also be used for home and aromatherapy purposes. Experiment and have fun!

  • Vinegar
    • Steep in vinegar and use in vinaigrettes or as a cleaning product. Scroll about half way down this page for a handful of different recipes and lots of uses!
  • Simple Syrup
    • Simmer a couple stems in a simple syrup and add to lemonade, iced tea or cocktails. Recipe below!
  • Tea
    • Use fresh or dried leaves to make tea – substitute leaves for the flowers in this Lavender Mint Tea.
  • Mixed with Fresh Cheese
    • Great mixed with ricotta, goat cheese or feta. A broiled feta recipe is included below!
  • Scented Sugar
    • Add about 1 tablespoon of leaves to 1 cup of sugar and store in an air-tight container for 2 weeks. Remove leaves and add to anything where you want a sweet, floral scent.
  • Cookies
    • Add to cookies for a light floral flavor. A shortbread recipe is included below!
  • Cake
    • I think lavender leaves would be a delicious substitute for rosemary in this Rosemary Olive Oil Cake. Please, someone make this and give me a bite 🙂
  • Dried Herb Mixture
    • Include dried leaves in a homemade Herbs de Provence mixture. It’s great on just about anything grilled or roasted! Recipe below!

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Simple Syrup
makes about 1-1/2 cups

Recipe notes: while I haven’t tried it, I think this syrup would be great in lemonade, iced tea or in any number of cocktails. I used this in a fizzy drink – I added a couple of tablespoons of syrup along with about 8 ounces of sparkling water, a good squeeze of lemon juice and lots of ice.

Ingredients:

  • 1 cup water
  • 1 cup granulated sugar
  • 2-2″ pieces of fresh lavender stems
  • 1-2″ piece of fresh rosemary
  • 2-3″ pieces of lemon zest

Directions:

  • Put all ingredients in a small saucepan and place over medium-high heat. Bring to a simmer, stirring occasionally, until sugar has dissolved. Remove from heat, remove the rosemary with a slotted spoon and leave the lavender and lemon zest to steep for 30 minutes. Remove the lavender and lemon zest and transfer to an air-tight container. Will keep in the refrigerator for a few weeks.

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Broiled Feta with Lavender-Balsamic Drizzle
serves 4-6

Recipe notes: 1) the broiled feta part of the recipe is from Cook’s Illustrated; 2) you can also mix the vinegar with extra virgin olive oil and use as a salad dressing; 3) serve the feta with crackers or warmed pita bread.

Ingredients:

  • 1/2 cup balsamic vinegar
  • 2-2″ pieces fresh lavender stems
  • 1 small shallot, peeled and thinly sliced
  • 8 ounces feta, sliced 1/2″ thick

Directions:

  • Place the vinegar, lavender and shallots in a small saucepan and heat over medium until simmering. Continue to cook until reduced by half and the vinegar is syrupy, about 5-10 minutes. Remove from heat and allow to cool. Transfer to an air-tight container and store in the refrigerator.
  • Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the lavender-balsamic reduction and serve immediately.

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Lavender-Lemon Shortbread Cookies
makes about 10-12 cookies

Ingredients:

  • 2 ounces (about 1/4 cup) granulated sugar
  • 4 ounces (1 stick) unsalted butter, room temperature
  • 1-1/2 teaspoons minced fresh lavender leaves
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 6 ounces (about 1 1/4 cups) all-purpose flour

Directions:

  • Using a hand or stand mixer, beat the sugar and butter together until fully incorporated and airy, about 1 minute. Add the lavender, lemon zest, vanilla and salt to the sugar and butter and mix until incorporated. With the mixer running, slowly add the flour over low speed until just incorporated, scraping down the sides of the bowl as needed.
  • At this point, the dough will look really crumbly but should hold together when squeezed. If the dough seems overly dry, add another tablespoon of butter. Transfer to a large piece of plastic wrap and form into a rough 1-1/2″ log. Cover with plastic and transfer to the refrigerator for 30 minutes.
  • Adjust oven rack to the middle position and heat to 375 degrees. Line a rimmed baking sheet with parchment paper and set aside. Remove dough from plastic wrap and carefully slice into 1/3″ rounds and evenly space on the baking sheet. Cook for 12-15 minutes or until very lightly browned. Transfer to a cooling rack and cool completely. Store in an air-tight container for up to 5 days.

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Skillet-Roasted Potatoes with Herbs de Provence
serves 4-6

Recipe notes: the cooking technique for the potatoes is from Cook’s Illustrated (and it’s my favorite way to cook red potatoes!); 2) there are a million ways to make Herbs de Provence – the recipe below is based off of what I had on hand. Many recipes include savory, marjoram and/or sage as well, so feel free to add those too if readily available.

Ingredients:

  • 1-1/2 pounds small red potatoes (about 1-1/2 inches in diameter), unpeeled, halved
  • 2 cups water
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, peeled
  • 1-1/2 teaspoons Herbs de Provence (recipe below)
  • 1 teaspoon sea salt
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon freshly ground pepper

Directions:

  • Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, Herbs de Provence, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.
  • Remove lid and use slotted spoon to transfer garlic to cutting board. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in mustard and pepper.
  • Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic/mustard mixture and toss to thoroughly coat. Serve immediately.

Herbs de Provence

  • Ingredients:
    • 1 tablespoon dried thyme
    • 1-1/2 teaspoons dried and minced lavender leaves
    • 1-1/2 teaspoons dried rosemary
    • 1 teaspoon dried oregano
  • Directions:
    • Mix all ingredients together and store in an air-tight container.

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 :: Oct 21st, 2015

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.