Weekly Farm Notes :: Oct 12th, 2016


We hope you are all enjoying this beautiful weather! A couple announcements to share:

  1. The Awesome Asian & Lettuce Mix is back! We know you love it 🙂
  2. Single shares will be available soon! You will get the same Powerhouse greens and veggies as our shareholders but you don’t have to commit to the entire season. Let us know if you are interested!
  3. Are you familiar with the ANDI (aggregate nutrient density index) score? It’s a scoring system that ranks food from 1-1000 based on nutrient content. So the the higher the score, the more nutrient dense and therefore, healthier for you! We have included the ANDI score next to the veggies below (that we could find) for your reference.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. Stop by and say hey!

See you at market!


October 12th Produce

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

  • Awesome Asian & Lettuce Salad Mix {M/CSA}: the greens in this mix are so tasty you hardly need anything else to go with them; just a simple dressing will suffice. You really don’t need a recipe to make your own dressing as long as you know the ratio for oil to acid. It’s 1 part acid (lemon juice, red wine vinegar, etc) to 3 parts oil. Then simply add any of your favorite flavorings from there. I like to add a bit of honey and sometimes mustard, minced shallot and whatever herbs I have on hand. If you need more inspiration, check out our The Essentials Elements to a Satisfying Salad article.
  • Baby Red & Green Romaine Lettuce – 510 {M/CSA}: I love making making lettuce cups with romaine lettuce. There is no shortage of recipes out there but I really like using quinoa as a base. Check out our recipe for Quinoa & Chickpea Lettuce Cups!
  • Giant Red Mustard Greens – 1000 {M/CSA}: I need some new inspiration when it comes to cooking mustard greens and I think I found it with this recipe – Spicy Mustard Green Pesto!
  • Pak Choi – 865 {M/CSA}: I tried pak choi in a soup last week and was pleasantly surprised by how much I liked it. The ribs give nice texture (as long as you don’t cook them too long) and the greens soften and add another flavor element. I added them to an Asian inspired soup with shiitakes and rice noodles and a broth similar to this recipe: Easy Vegetarian Pho.
  • Kohlrabi – 352 {CSA}: if you are looking for a quick weeknight dinner, look no further than our Kohlrabi Hash! Topped with a fried egg, it makes a complete meal that is ready in a flash.
  • Summerfest Asian Greens {CSA}: these greens are a great substitute for spinach, so why not try it in this Spinach Smoothie with Avocado and Apple. You can pick up apples from Wheelers Orchard while you are at the market!
  • Delicata Squash – 137 {M}: I love this type of squash because you can eat the skin! It is so easy to prepare and enjoy. Simply cut in half (remove the seeds if they are large, otherwise they should cook through well), cut into 1/2″ pieces and roast in the oven. Follow this recipe for more details.
  • Bell (371), Jalapeno & Habanero Peppers {M}: latkes (or shredded potato cakes) are an easy weeknight meal, but you need a little extra zing to cut through the carbs. I think this Potato Latkes with Jalapeno Dill Sauce sounds like a great combo!
  • Kale – 1000 {M}: how do you make this nutrient dense green even more healthy? Ferment it! Specifically, use this recipe for Kale, Cabbage and Fennel Ferment as cabbage and fennel are in season and can be found at the market!
  • Lemon Balm & Basil (475) {M}: have you tried our Lemon Balm Shrub yet? It is a sweet / sour drink that is really refreshing and can be used in a number of ways (but they are really good in cocktails!).

Roasted Tomatillo Salsa

Hi everyone!

This is just a quick post with a tasty recipe for roasted tomatillo salsa. My husband said it was the best tomatillo salsa he has every tried, so thought I should share it!

We hope you enjoy the 4th!

Roasted Tomatillo Salsa
makes about 1 cup

Recipe notes: 1) you can use cilantro in place of papalo, but I would add 3 or 4 times as much; 2) broilers vary widely, so keep a close eye on ingredients in the oven.


  • 12 ounces (about 20) tomatillos, husk removed, cleaned, and cut in half lengthwise
  • 2 small or 1 medium jalapeno, stem removed and cut in half lengthwise (remove seeds and ribs for a less spicy version)
  • 1/2 medium yellow onion (about 4 ounces), peeled and sliced 1/4″ thick
  • 1 large garlic clove, unpeeled
  • 1/2 teaspoon minced papalo
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 teaspoon freshly squeezed lime juice
  • 2 tablespoons water (more if you want a thinner salsa)


  • Adjust oven rack to the upper position and pre-heat the broiler to high.
  • Line a rimmed baking sheet with aluminum foil. Place the tomatillos and jalapeno cut side down on the baking sheet. Add the onion and garlic clove to the baking sheet and spread all ingredients evenly. Broil for about 5-7 minutes, or until most ingredients are blistered and blackened. You may need to remove the blackened items and return the rest to cook under the broiler for a few more minutes. Once cool enough to handle, peel the garlic clove.
  • Transfer all ingredients to a blender and blend on high until ingredients are fully broken down and incorporated, about 15 seconds. Taste and adjust seasoning if needed.