Weekly Farm Notes :: October 26th, 2016

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Hello,

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

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

See you at market!

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October 26th Produce

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

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

Weekly Farm Notes :: October 19th, 2016

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Hello,

The notes below are a repeat from last week but still apply. We have LOTS of wonderful veggies available this week so check out our offerings listed below!

  1. The Awesome Asian & Lettuce Mix is back! If you aren’t familiar, it is a fresh, ready to eat mix with lots of different textures and flavors. It will become a new favorite if it isn’t already!
  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!

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October 12th Produce

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

  • Napa Chinese Cabbage {M/CSA}: this is the perfect week to start a batch of kimchi! Not only can you get cabbage and radishes, but you can also pick up some hot peppers to use in place of the traditional Korean chile powder. Check out this recipe for more details!
  • Daikon Radish – 502 {M/CSA}: if you are looking for something a bit less involved than kimchi, why not try Do Chua, the traditional Vietnamese pickle? They are quick, easy and will add a great flavor boost to whatever you serve it with!
  • Green Leaf & Red Butter Lettuce {M/CSA}: since it still feels like summer, we might as well eat like it is too. Check out these Spicy Tofu Lettuce Wraps for a yummy way to hold on to summer eating.
  • Collard Greens & Kale – 1000 {M/CSA}: Alice O’Dea (one of our shareholders) posted a recipe for Greens Cobbler with a Cornbread Crust and it looks like a wonderful way to use up all these greens!
  • Rosemary & Variety of Herbs {M/CSA}: I love fresh rosemary but hate buying it the store when I only need one stem (those boxes always get buried in my produce drawers!). Instead, I have found that I can simply toss the stems in a ziplock bag and throw them right into the freezer. Pull them out when you need some and preserve the rest!
  • Bell (371), Jalapeno & Habanero Peppers {M/CSA}: from freezing to making Italian pickled peppers, hot pepper jelly, and decorative ristras, this blog post on preserving hot peppers has a little something for everyone!
  • Swiss Chard – 1000 {CSA}: smoothie bowls seem like something we will all make fun of 10 years down the road. I mean, if I want a smoothie, I will just drink it, thank you very much. But, if you want to jump on the bandwagon, this Immune Boosting Green Smoothie Bowl seems like a great way to use Swiss chard or any number of other greens.
  • Awesome Asian & Lettuce Salad Mix {M}: have you checked out our latest recipe, Fall Fattoush Salad with Awesome Asian & Lettuce Salad Mix? It is crunchy from the pita and kohlrabi, a bit sweet from the squash with lots of lovely flavor from greens.
  • Japanese Salad Turnips – 473 {M}: these simply cooked Japanese Turnips with Miso is a great recipe that uses both the bulb and the greens.
  • Baby Red & Green Romaine Lettuce – 510 {M}: yum, how good does this Mega Crunchy Romaine Salad look?! So fresh and great as a light meal or as a side dish to any number of items.
  • Spicy Asian Mustard Greens – 1000 {M}: cooking these greens will tame the heat, however, there are other ways to offset their affect if you want to consume them raw. You could try our A Sweetened Dressing for Spicy Greens recipe for starters. You could also add fruit or shredded coconut to the mix to help balance it as well.
  • Black Summer Pak Choi – 865 {M}: I love to stir fry pak choi; the stems stay crunchy and the greens wilt down in a minute or so. Simply toss it with rice and a fried egg and dinner is ready. If you are looking for a go-to stir-fry sauce, my favorite can be found here.
  • Bitter Melon {M}: did you know bitter melon is very medicinal for diabetes? It contains a chemical that acts like insulin to help reduce blood sugar levels. Not sure how to prepare it? Check out our recipe for Korean Lettuce Wraps with Bitter Melon (it’s one of my all time favorites!).
  • Summerfest Asian Greens {M}: have you tried our Green Coconut Soup Base yet? The color is beautiful and the flavor is even more amazing. It is easy peasy and can be altered in any number of ways. We hope you give it a try!

Weekly Farm Notes :: Oct 12th, 2016

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Hello,

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!

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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!).

Weekly Farm Notes :: October 5th, 2016

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Hello,

We are offering new ways to pay starting this week – Apple pay, Android and chip! We hope you find this added convenience beneficial.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. It starts this coming Saturday so stop by and say hello!

See you at market!

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October 5th Produce

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

  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: the Hon Tsai Tai is new this week so you may not be familiar with this green. It is from the mustard family but this chef describes it as a less bitter broccoli rabe (the link includes a couple of recipes). You can use the entire plant, flowers, buds, leaves and stems, so be sure to give it a try and let us know what you think!
  • Young Red Leaf Lettuce {M/CSA}: our Hemp Seed “Ranch” Dressing is still one of my all time favorite dressings. You really don’t need much else to make a satisfying salad – maybe just add some thinly sliced radishes and a hard boiled egg if you are feeling adventurous.
  • Pak Choi {M/CSA}: I hadn’t thought of using this vegetable in a soup before but I am not sure why. Take a look at this Chinese Pak Choi and Noodles Soup for an easy way to build a meal around this nutritious vegetable.
  • Kohlrabi {CSA}: I often turn to fritters when I need a quick, delicious weeknight meal. They can be made from so many different types of vegetables. This recipe for Indian Spiced Fritters is a great example – it calls for kohlrabi (along with the greens) and another root vegetable (you could definitely use the salad turnips here). You can alter the spices and the sauce to suit your needs.
  • Japanese Salad Turnips {CSA}: if you can’t find a use for your salad turnips, they can make a great pickle! This Lacto-fermented Turnip Pickle recipe, which adds mint, sounds like a yummy way to make use of this root vegetable.
  • Tender Collards & Kale {M}: Alice shares her 10-minute Pasta and Pesto Dinner ideas this week and we think adding collards or kale (or any of our other greens) to the pesto is a wonderful idea! We have a recipe for Super Greens & Sunflower Seed Pesto that you could use as a starting point.
  • Jalapenos & Habaneros {M}: I just saw someone mention adding hot peppers and lots of cheese to a bowl of grits and I think it sounds delicious! Luckily for us, Riverview Farms sells grits and Sequatchie Cove Creamery sells cheese at our market 🙂
  • Parsley {M}: here is an interesting way to consume the health benefits of this herb – Parsley Tea!

Weekly Farm Notes :: September 28th, 2016

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Hello,

TasteBuds is holding it’s 4th Annual Farm Tour this weekend and we are participating! We will have our gates open so stop by to see what we are growing and enjoy the clean country air. For more information and to purchase tickets, check out this link. We hope to see you there!

See you at market!

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September 28th Produce

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

  • Daikon Radish & Greens {M/CSA}: did you realize daikon radishes are a good source of Vitamin C? Just one cup (sliced) provides about 30% of your RDA of this very important vitamin.
  • Green Bell, Jalapenos & Habaneros {M/CSA}: why purchase hot sauce when you can make your own! Check out this post on making Aged, Fermented Hot Pepper Sauce and pick up some of our peppers now to get started! The holidays are only a few months away – wouldn’t homemade hot sauce make an awesome gift for your spice-loving friends?!
  • Basil, Lemon Balm, Parsley & Rosemary {M/CSA}: the MSFM blog has a great article on preserving fresh herbs. Heather talks specifically about freezing herbs as-is and also turning them into pesto and then freezing the sauce.
  • Pak Choi {CSA}: kimchi, the spicy Korean condiment, is traditionally made with cabbage but here, bok choy (or pak choi) is the main component. If you like spicy food, this is definitely a recipe to try.
  • Giant Red Mustard Greens {CSA}: With a hint of fall in the air (finally!), soup season is here. Give our Mustard Greens Soup with Almonds and Poblanos recipe a try. If you want to kick it up a notch, substitute the milder poblanos for jalapenos or habaneros we have available this week.
  • Collards, Red Russian Kale & Toscano Kale {CSA}: We just posted a new recipe – Green Coconut Soup Base. In it, I call for Summerfest Asian greens but you can definitely use kale or collards in it’s place. This is also a great way to use the garlic and hot peppers!
  • Garlic {CSA}: put this recipe in your back pocket for when cold and flu season hits: Immunity Soup. It includes lots of garlic and pepper and can be garnished with whatever is in season (sliced salad turnips and wilted greens sound like a great addition!).
  • Japanese Salad Turnips & Greens {M}: if you aren’t sure how to use your greens, check out our Yogurt & Greens Dip recipe. It’s an easy and delicious way to make sure they don’t go to waste.

Weekly Farm Notes :: June 8th, 2016

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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

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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

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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 11th, 2016

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Hello,

We have a couple new items at market this week: carrots, escarole and beet greens! See below for more information and tasty ways to use these items.

Alice O’Dea is following up her post on 2 ingredients cookies with 2 ingredient pizza crust! Making homemade pizza is delicious but I am often dissuaded by making the crust. Now I don’t have any excuses.

See you tomorrow at market!

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May 11th Produce

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

  • Sweet Baby Carrots {M/CSA}: if you are interested in lacto-fermenting but aren’t sure where to start, read through our recent post with tips and tricks to help you get started. Once you have the basics down, give these recipes a try: Carrot, Radish & Apple Ferment and Purslane & Carrot Ferment.
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: since you are saving so much time on the crust, why not spend a little extra and make caramelized onions for this Pizza with Caramelized Onions, Ricotta and Chard recipe.
  • Siberian & Red Kale Mix {M/CSA}: I love this Easy White Bean and Kale Hummus. It’s a fun change from chickpea based hummus and a recipe I come back to over and over.
  • Tender Collards {M/CSA}: have you ever put collard greens in a smoothie? I haven’t tried it as I always think they need to be cooked to death. Why not try it with this Banana Orange Collard Green Smoothie?
  • Natacha Escarole {M/CSA}: aren’t familiar with escarole? Not to worry – it is versatile and can be used both raw and in cooked applications. Here is a good place to start.
  • Red Leaf Lettuce {M/CSA}: a salad is something I think one should be able to put together without a recipe. Check out our post on The Essential Elements to a Satisfying Salad to find out where to start.
  • Scarlet Salad Turnips {CSA}: I rarely using canning as a preservation method as I find so many other options that are easier. I think this recipe for Lemon-Pickled Turnips would work just as well as a quick pickle.
  • Red Kitten Spinach {M}: unless you have been hiding under a rock, you know that spinach is good for you food. But did you know it is this good for you? Seriously, we all need to eat more!
  • Beet Greens {M}: these greens can be used in so many ways, but I love the suggestions on this post: barley salad with lemon, goat cheese and scallions; mixed with ricotta to make a beet green crostini; and stir-fried and served with rice and a fried egg.
  • Edible Mild & Spicy Asian Flowers {M}: one of our loyal patrons, Jerri, posted a picture of lettuce cups topped with our edible flowers. She filled Bibb lettuce with kamut, edamame, corn, fresh herbs & the flowers and topped it with a kale tahini lime sauce. Yum!
  • Peppermint {M}: lemon and mint seem like a natural pairing, not to mention perfect flavors for spring and summer. Why not turn your mint into a Lemon-Mint Vinaigrette to use with all of the salad greens?

Weekly Farm Notes :: May 4th, 2016

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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.