Weekly Farm Notes :: Oct 28th, 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.

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

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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October 28th Produce

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

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

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Alice O’Dea Article

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

 


Weekly Farm Notes :: Oct 21st, 2015

Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

A note on the Napa cabbage: when you farm without the use of harmful pesticides, sometimes you have to deal with what Mother Nature gives you. Right now, we are dealing with some worms in the cabbage but there is a simple way to get rid of them. Chop the cabbage roughly and soak in a large bowl (or sink full) of water that has been mixed with 1/4 cup of salt and 2 tablespoons of vinegar for 20 minutes to 1 hour. Rinse thoroughly then drain and use as desired.

See you at market!

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October 21st Produce

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

  • Napa Cabbage {CSA}: check out my Quick Kimchi recipe on the Main Street Farmers Market blog this week!
  • Carrots {CSA}: simple roasted carrots are a favorite of mine. I love Cook’s Illustrated recipe and have used it over and over again. It is included below so you can give it a try as well.
  • Rainbow Swiss Chard {CSA}: learn about the blood sugar control properties and more of this tasty green here!
  • Awesome Asian Lettuce Mix {M/CSA}: I have been on a buddha bowl kick this week. I think these Asian greens would be a great base for a recipe like this one.
  • Pak Choi {M/CSA}: for a super simple and tasty meal, give our Triple Sesame Noodles with Pak Choi recipe a try!
  • Spicy Red Mustard Greens {M/CSA}: check out this Quick Pickled Mustard Green recipe – I could find lots of ways to use greens preserved this way!
  • Siberian Kale {M/CSA}: Wheelers Orchard is selling “ugly” apples this week, which are perfect for processing (homemade applesauce, anyone?!). I was actually thinking of picking some up, cooking it down with kale, and making a fruit and vegetable leather (think homemade fruit roll-ups). We would love to hear if you have any experience in this area!
  • Tender Collards {M}: this recipe for Breakfast Tacos with Eggs, Onions and Collard Greens has me dreaming of weekend brunch.
  • Bold & Peppery Arugula {M/CSA}: these greens have a bite this week but the more bitter, the better, I say! Check out this article on why bitter greens are good for your health. This article provides lots of great ideas to tame the flavor. My favorite way to enjoy bitter greens is in a salad with a sweetened dressing.
  • Salad Turnips {M}: I haven’t tried this yet, but our salad turnips are mild enough that I think they would be great in our newest recipe for Kohlrabi Hash Browns. Swap the kohlrabi for salad turnips and you have a meal in minutes!
  • Mint {M}: if you love Indian food as much as I do, then I suggest whipping up a batch of Cilantro-Mint Chutney to serve along side your favorite dishes. This sauce would freeze well, too!
  • Lemon Balm {M}: shrubs, which are sweetened vinegar mixtures, typically use fruit for flavoring. I swapped the fruit for lemon balm in this recipe and it was delicious!
  • Eggs {M}: pick up collard greens too and make this Breakfast Tacos with Eggs, Onions and Collard Greens recipe!

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Roasted Carrots

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

Ingredients:

  • 1-1/2 pounds carrot, peeled, halved crosswise, and cut lengthwise if needed to create even pieces
  • 2 tablespoons unsalted butter, melted
  • Table salt and ground black pepper

Directions:

  • Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.
  • Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? If you cook, even just casually, you should know about mirepoix – Alice breaks it down for you.

 


Weekly Farm Notes :: May 19th, 2015

Hello,

Now that we are close to the end of the Spring CSA, we wanted to give you a heads up on what to expect from us this summer. To start, we will have lots of beans! The list includes green beans, yard long beans, Crowder peas, Italian beans, October beans, and half white runners. To give you some insight into each variety, we will highlight a different bean each week. Up this week: Crowder peas! Check out the details below.

Hope to see you at the market tomorrow!

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May 20th Produce

Here are some of the items you can expect this week:

  • Kohlrabi: I have been daydreaming of kohlrabi fritters lately. You too? This recipe looks like a great place to start.
  • Beets: you HAVE to try roasting beets and combining them with kalamata olives, orange and goat cheese. It is one of the best flavor combinations I have ever tried. It’s great on a sandwich or as a salad. I wrote about it here – give it a try and let us know what you think!
  • Green Leaf Lettuce: the lettuce this week has turned a little bitter so we wanted to provide a salad dressing recipe that would stand up to it. See below!
  • Salad Turnips: I have loved adding these raw to my sandwiches this week. Today I sliced these thinly and added them to a sandwich with hard boiled eggs, avocado and Sriracha. Talk about good food, fast!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Beira Kale: I really love these little baked quinoa and kale bites. I have a feeling you will too.
  • Napa Chinese Cabbage: I posted this recipe last week for spicy raw pak choi but I think it would be equally as good with this cabbage. I served it along side a ramen noodle soup and it was perfect.

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Recipe :: Sesame-Miso Dressing

This recipe is from Cook’s Illustrated and will coat 10 cups of washed and dried salad greens.

Ingredients:

  • 2 tablespoons white miso
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 tablespoons sesame seeds, toasted and crushed
  • 1 scallion, sliced thin

Directions:

  • Whisk together miso, honey, soy sauce, and water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion.

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Summer Produce :: Crowder Peas

I had never heard of crowder peas so thought we would start here. Below are a few interesting tidbits I found on this site. I am really looking forward to trying these this summer!

  • The crowder pea variety gets its name from the way its peas crowd themselves in the pod.
  • Blackeye peas, crowder peas, field peas, and Lady Cream peas are varieties of the same species commonly called “cowpeas” or “Southern peas”.
  • It has a rich, hearty flavor and creates a dark pot liquor when cooked.
  • 1 cup (172 grams) of cooked crowder peas has only 200 calories, very little fat and 45% RDA of fiber.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on shrubs (which featured our recipe!).


Weekly Farm Notes :: May 5th, 2015

Hello! Happy Cinco de Mayo! I have no personal affiliation with this celebration but I sure do look forward to enjoying a margarita tonight 🙂 Hope to see you at the market tomorrow.

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May 6th Produce

Here are some of the items you can expect this week:

  • Purple Kohlrabi: I am sooo excited for kohlrabi! You may not be familiar with this funky looking vegetable but now is the time to get acquainted. Kohlrabi is part of the Brassica family, along with Brussels sprouts, broccoli, cabbage, kale and collards, so you know it is good for you. It takes a little effort to peel but you are rewarded with crunchy goodness that has a mild broccoli flavor. For those that love little health statistics – kohlrabi has more Vitamin C than oranges or red cabbage. I love to eat it raw but it can be steamed, roasted, pickled, or turned into a number of salads, fritters or soups. Here is a good place to start for inspiration.
  • Pak Choi: I broiled my pak choi last week and really liked the results! It takes a little prep but heres what you do – slice the entire head in half and carefully clean out each section under cold running water. Lay on clean kitchen towels and pat dry. Toss with a little vegetable oil and broil for a few minutes on each side. Remove from oven and trim leaves away (which should now be quite brown), slicing thinly once cool enough to handle. Place the lower section back under the broiler until browned, a few minutes longer. Allow to cool slightly and then slice thinly. Toss with rice and protein of choice for a great meal.
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for all your greens, look no further! Check out the recipe below and toss it with your lettuce, chard and Asian greens.
  • Rainbow Swiss Chard: don’t forget, you can dehydrate your greens if desired. Check out our recipe here.
  • Tender Collards: can you really ever have enough pesto in your life? I don’t think so. Add this recipe to your collection.
  • Summerfest Asian Greens: I still haven’t done anything fun with these greens yet – tell us how you use them!

Upcoming Produce

Below are some items that you can expect to see in the coming weeks:

  • Beets: I always tend to roast beets but here is a tasty boiled salad idea from our friends at Riverview Farm.
  • Salad Turnips: if you haven’t had salad turnips before, you are in for a treat. They are sweet and tender and will totally change your opinion of turnips! I just slice them to eat raw in a salad. We would love to hear how you use them!
  • Baby Red Romaine: do you guys follow the Main Street Farmers Market blog? They post great recipes. This is more of an idea than a recipe, but I think adding these greens to the Ploughman’s Lunch would be great.
  • White Kohlrabi: the white version tastes just like the purple version (to me, at least). For a quick feast, just peel, slice into finger length pieces, and dip into hummus.
  • Chinese Napa Cabbage: this is the main ingredient used in the most common type of Korean kimchi. I think a southern take on kimchi is in order!

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Recipe :: Balsamic-Mustard Vinaigrette

I love this dressing because it is flavorful enough to stand up to the assertive greens we receive each week. The recipe below makes 1/4 cup but I would double or triple it to make sure there is plenty on hand.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced shallot (I think green garlic would work great here too)
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon fresh minced thyme
  • 1/8 teaspoon salt
  • Pinch pepper
  • 3 tablespoons extra-virgin olive oil

Directions:

  1. Whisk vinegar, mustard, shallot, mayo, thyme, salt and pepper together in a small bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Keeps refrigerated for 2 weeks.

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Events

May 16th: Wildwood Harvest is having an open house from 10am-2pm. I plan on bringing a picnic to enjoy on the farm – hope to see you there!

May 22nd: Crabtree Farms is hosting a “Buying Local on a Budget” class from 6-7:30pm.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on bean salads!