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.


Preserving the Harvest :: Lacto-Fermention + A Sauerruben Recipe!

Hello!

We love fermenting here at Tant Hill Farm so figured it was time to share our tips and tricks to help you lacto-ferment at home. Lacto-fermentation happens when food is submerged in a salty brine and left to sit at room temperature for days, weeks or even months. A specific species of bacteria, Lactobacillus, converts sugars to lactic acid. This process not only preserves food but it also makes it more nutritious and digestible.

There is a lot to learn and we know it can seem overwhelming but it really boils down to the crucial steps listed below. Of course there is more to this – which type of container to use, how to flavor it, etc, but you need to understand these steps first. After reviewing the crucial steps, you will have a greater understanding of the sauerruben recipe below. We hope you enjoy it!

Crucial Steps for Successful Lacto-Fermenting at Home

  • Salt: 
    • Salt is crucial because it both draws liquid from the vegetable, creating its own brine, and also creates an atmosphere where only healthy bacteria can thrive.
      • Amount: most resources recommend using 2% – 5% salt of the fermented vegetables weight. That means trim, peel and cut your vegetables before weighing them and THEN calculate the amount of salt you need. I typically use about 3.5% salt and have had great results (I use sea salt). I would highly suggest investing in a digital scale to make this step easy.
      • Type: do a quick online search and you will find different opinions on whether the type of salt you use makes a difference of not. It comes down to the amount of sodium in your salt, and luckily, it is printed in the nutrition section on the box. Table salt typically has 580mg in 1/4 teaspoon and sea salt has 440mg in 1/4 teaspoon. So, given that I typically measure my salt using a teaspoon or tablespoon, if you use table salt, it will result in a saltier (and sometimes too salty) end product. In the end, I recommend looking at the sodium content on your salt box and if you have a choice, use the salt with the lower amount.
  • Submerge:
    • Lacto-fermentation is an anaerobic process, meaning it happens in the absence of air. That is why it is so important to have all vegetables submerged under the brine and all air-pockets removed. You will often see recipes that state you should add the vegetables a little at a time, pounding them down between each addition. This helps to ensure there are no air pockets remaining. You can also tap the finished ferment on the counter lightly or use a long skewer to remove any trapped air bubbles. There are all sorts of gadgets on the market to help – we love using the Kraut Source but you can use just about anything. It can be as simple as filling a plastic bag with brine and setting it on top to keep the vegetables submerged.
  • Time & Temperature:
    • Time and temperature work hand in hand. You can ferment anywhere between 55°F and 80°F. The lower the temperature, the slower the fermentation and conversely, the higher the temperature, the faster the fermentation. This also affects the flavor – slow fermentations typically have more complex, nuanced flavor whereas fast fermentations can have more intense flavors with a higher chance for off-flavors. There is a useful rule of thumb that states for every 10°C rise in temperature, the rate of reaction doubles. As an example, if it is 10°C (or about 18°F) hotter in your kitchen, expect your fermentation to finish in half the time. In the end, tasting your fermentation every day is the only way to know how it is progressing.

Kohlrabi Sauerruben
makes about 1 cup

Recipe note: traditional sauerruben is made with turnips but I added kohlrabi for an interesting twist.

Ingredients:

  • 15 ounces combined salad turnips and kohlrabi
  • 1-1/2 teaspoons fine sea salt
  • 1 bay leaf

Directions:

  • Trim the salad turnips and peel the kohlrabi. Grate on the large holes of a box grater. I had 8 ounces of grated salad turnips and 4 ounces of grated kohlrabi. The breakdown isn’t as important as the total amount as this determines the amount of salt.
  • Add the grated vegetables and salt to a medium mixing bowl and mix well to combine. Allow to sit for 10 minutes or so to extract the water from the vegetables. You can use any type of fermenting vessel but a pint sized glass canning jar works great here. Add the vegetables a little at a time, pounding them down with the back of a spoon between each addition. There should be enough liquid to cover the vegetables. Add the bay leaf and submerge the vegetables below the brine. If you aren’t using a device that covers the top, cover with cheesecloth and secure with a rubber band. Allow to ferment as desired. I find that I like my ferments after a week or so. Once it is to your liking, cover with a lid and transfer to the refrigerator. I have kept ferments for months and months in the refrigerator but this probably won’t last that long.

Weekly Farm Notes :: April 27th, 2016

Hello,

This is the 5th week of the Spring CSA session and we hope you are enjoying the bounty of the season. We are always open to your questions, comments and feedback regarding each CSA session so don’t hesitate to contact us.

See you tomorrow at market!

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April 27th Produce

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

  • White Japanese Salad Turnips {M/CSA}: Sauerruben is a German fermented turnip recipe – think of sauerkraut but with turnips instead of cabbage. I made a version with traditional turnips but salad turnips would be just as good (add a bay leaf for a little extra flavor!).
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: it’s easy to use your greens when they are pre-cooked and ready to go in the refrigerator. I will saute some greens at the beginning of the week and then toss them into various dishes. You can easily add these to a stir-fry at the end and top it with My New Favorite Stir-fry Sauce.
  • Toscano Kale {M/CSA}: I love coconut rice but I haven’t tried a quinoa version before. This Coconut Quinoa and Kale with Tropical Pesto recipe sounds like a great one to try.
  • Purple Kohlrabi {M/CSA}: if you aren’t sure how to use your kohlrabi greens, try dehydrating them for our Kohlrabi Greens Furikake recipe. It is super simple and the seasoning can be used any number of ways. I enjoyed it simply tossed with rice when I was short on fresh vegetables.
  • Tender Collards {M/CSA}: check out our Collard Greens Relish if you are looking for ways to preserve your greens!
  • Lettuce Mix with Red Kitten Spinach {M/CSA}: I usually think of kale when making a smoothie but lettuce can be a great addition too! Here is a Berry Lettuce Smoothie recipe is get you started.
  • Edible Asian Flowers {M/CSA}: use these beauties in dishes where they will be noticed – in a green or grain salad, as a garnish for smoothies or mixed into a compound butter.
  • Baby Red Romaine Lettuce {M/CSA}: romaine lettuce is classic in a Caesar salad as it doesn’t get soggy when tossed with the rich dressing. If you are looking for ways to enjoy this delicious salad without the guilt, try this 5-Minute Vegan Caesar Dressing.
  • Pak Choi {M}: oranges have been touted as the only way to get Vitamin C, however plenty of leafy greens contain close to or more than oranges. Pak Choi is high on that list – just another reason to love this ingredient!
  • Bold & Peppery Arugula {M}: tacos are a theme this week and this recipe serves double duty because it features radishes, too. Give these Vegetarian Arugula & Black Bean with Pickled Radish Tacos a try.
  • Beautiful Red Radish {M}: I always plan to ferment my radishes but end up using them in other ways. This week I am going to try this recipe.
  • Mint {M}: I love steeping mint in hot water, along with grated ginger and turmeric, for a wonderful tea. Add a little honey and lemon juice at the end to take it up a notch.
  • Garlic Chives {M}: Alice’s latest article on Breakfast Tacos is timely as I have corn tortillas in my freezer waiting to be used. I am not sure what the filling will be yet, but mixing minced garlic chives into an egg before cooking it sounds like a good start.
  • Lemon Balm {M}: I love mixing this herb with strawberries. You can make a simple syrup – 1 part water to 1 part sugar – and let the lemon balm steep in the syrup for about 10 minutes. Then pour a little syrup over fresh strawberries for a quick dessert.


Preserving the Harvest :: Miso Pickles

Hello!

The Walking to Spring CSA started this week and I couldn’t be happier to a refrigerator full of fresh produce. Let us know how your thoughts on this session – we would love to hear from you!

I wanted to share with you a preservation technique that you may find fun and useful. It is called Misozuke, which is a Japanese miso-cultured pickle. It is really easy and you only need a couple ingredients – miso and veggies. See below to learn more!

Basics
This is a pretty simple process but there are a few key steps to keep in mind:

  • Create a miso-doko: this is the miso pickling paste. You can use any type of miso you have on hand – white and red are the most common. You can use one type or mix together various types. You can add a little sake and/or mirin which will loosen it up and make it easier to submerge the vegetables (I think I will try this next time). Some recipes add other flavorings at this point, such as ginger and garlic.
  • Prepare your vegetables: you could probably use just about any vegetable but turnips, Daikon, kohlrabi and celery are the ones I have seen most often. I am sure broccoli, carrots, scallions and even the stems from your greens would work great. You can cut your vegetables any size but most are sliced about 1/2″ thick or cut into matchstick sized pieces. Whatever size you choose, be sure they are evenly sized so they ferment at the same rate.
  • Layer miso-doko and vegetables: you can do this in just about any kitchen vessel – a dinner plate, food storage container or even canning jars. You can spread a layer of miso in the bottom of the container, lay the prepared vegetables on top, and top them with more miso. If you loosened the miso, you may be able to just push the vegetables in the mixture. Some recipes I have found will place cheesecloth on either side of the vegetables to make it easier to get them out but I didn’t bother with that step.
  • Ferment: you have a choice to ferment on the counter at room temperature, in the refrigerator or a combination of the two. Some people will keep the mixture at room temperature for a day and then transfer to the refrigerator for the remaining time. If you decide to keep it in the refrigerator the whole time, as I did, it may take longer to reach a desired outcome.
  • Taste daily: this process is entirely new to me so I can’t provide a great guideline on how long it will take. Some recipes ferment for just a day while others leave it for two weeks. Taste a small piece everyday and simply remove them when they are to your liking.

Other Resources
I recommend checking out the links below to get an idea of the process others use to make these pickles. They are all a bit different but you can gleam a little from each one.

Leftover Miso
You can use the miso bed over and over as long as you like the flavor – some say up to 10 times. Once it loses flavor, however, there are plenty of ways to get use out of it.

  • Tekka: I am fascinated by this savory condiment made by cooking down miso and ground root vegetables. You can find a recipe and learn more about it here and here.
  • Miso-Sesame Dressing: this probably won’t be as full flavored as compared to using fresh miso but still a great option none-the-less.
    • Ingredients: 6 tablespoons water, 1/4 cup rice vinegar, 7 teaspoons red miso, 1 tablespoon soy sauce, 1-1/2 teaspoons honey, 1 (2-inch) piece ginger – peeled and chopped coarse, 1 small garlic clove – chopped coarse, 1/4 cup canola oil, 1 tablespoon toasted sesame oil
    • Direction: Process all ingredients except canola and sesame oil in a blender until finely chopped, about 15 seconds. With the blender running, add oils in steady stream until incorporated, then continue to process until smooth, about 15 seconds. Can be refrigerated for a week.
  • Simple Miso Soup: add a little of the miso paste to a cup and pour boiling water over, stirring to combine. Top with sliced scallions and enjoy.

Radish Miso Pickles
makes about 1/2 cup finished pickles

Ingredients:

  • 1/2 cup white miso
  • 4-5 French or globe radishes, sliced 1/2″ thick or cut into small wedges

Directions:

  • Place 1/4 cup of the miso in a thin layer on the bottom of a glass food storage container. Place the radishes in a single layer on top of the miso. Spread the remaining miso on top of the radishes. Cover and place in the refrigerator until done.

Weekly Farm Notes :: February 10th, 2016

Hello,

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

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

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

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

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

See you tomorrow at market!

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February 10th Produce

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

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

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Recipe :: Rosemary Rolls

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

Ingredients:

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

Directions:

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

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Alice O’Dea Article

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


Weekly Farm Notes :: January 27th, 2016

Hello,

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

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

See you tomorrow at market!

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January 27th Produce

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

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

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Alice O’Dea Article

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


Kohlrabi Greens Furikake

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.

 


Weekly Farm Notes :: Dec 2nd, 2015

Hello!

This is the last week of our “Falling into Greens” CSA session. We are offering three separate pickups this week – 1st at market tomorrow, 2nd at Brainard Market on Saturday and 3rd on Main Street on Saturday. Please make sure you have prearranged your pickup with Mark & Gina.

In case you missed it, we have a new preservation post this week on Stem Jam. We get a lot of greens and a lot of stems! Stash them away in the freezer and make this jam at the end of the week.

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December 2nd Produce

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

  • Tender Collards {M/CSA}: I have been interested in making West African Peanut Soup for a while, but it is definitely on my list now that I found a recipe with collard greens added in!
  • Rainbow Swiss Chard {M/CSA}: although the cold and rain makes us crave cooked, hearty food, don’t neglect getting a daily dose of raw greens! This article will give you lot of tips to make a Swiss chard smoothie taste great.
  • Red Russian & Toscano Kale {M/CSA}: noodles of any kind make for quick weeknight meals. Check out this Garlic Soba Noodles recipe and toss in any number of the greens suggested.
  • Spicy Large Leaf Arugula {M/CSA}: the spiciness of these greens is a great counterpoint to richer dishes. Add some to egg salad, pizza or mac’n’cheese!
  • Red & Green Mild Mustard {CSA}: check out our new Indian Inspired Green Sauce with Potatoes for a tasty way to use your mustard greens!
  • Beets {CSA}: have you tried beet kvass yet? I tried it for the first time a month ago and loved the results! I fermented mine a few days longer than is recommended in the link above so mine was probably a bit funkier. I used most of the juice and beets in smoothies but the juice is great straight, mixed with syrups or sparkling water or in a cocktail.
  • Daikon Radish {CSA}: although this Sweet Pickled Daikon Radish recipe was designed for canning, just store in the refrigerator to keep it easy.
  • Kohlrabi {CSA}: our Kohlrabi Hash Browns recipe is great for a quick weeknight meal or a lazy Sunday brunch.
  • Green Butterhead & Drunken Woman Frizzy Headed Lettuce {CSA}: looking for some salad inspiration? Take a look at The Essential Elements to a Satisfying Salad post and make a salad you’ll love.
  • Spicy Asian Mustard Greens {M}: check out our new Indian Inspired Green Sauce with Potatoes for a tasty way to use your mustard greens!
  • Jerusalem Artichokes {M}: have you tried these fried yet? I have made “chips” where they were thinly sliced and then fried but I haven’t tried them battered and fried. This recipe sounds great if you want to try your hand at it!
  • Awesome Asian Salad Mix {M}: sometimes, you just need to hard boil or fry and egg and call it dinner. Spice that idea up a bit and make this Mixed Green Salad with Egg, Avocado and Creamy Lemon-Dill Dressing.
  • Cilantro {M}: we all need quick, flavorful, make-ahead sauces that taste great on just about anything. Add this vegan Spicy Cilantro Sauce recipe to the list.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week, she explores the wonders of making a pan sauce…if you haven’t made one before, you need this information!


Weekly Farm Notes :: Nov 4th, 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 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!