Weekly Farm Notes :: Sep 23rd, 2015


We are in the process of adding more information to our website that we think you will find useful. First, we have added a tab with produce pictures and detailed information, including storage tips, nutrition and recipe links. Second, we added a tab that will allow you to easily search our recipes. Both tabs are a work in process so please check back weekly for updated information. Please let us know if you are looking for additional information and we would be happy to include it!

See you at market!


September 23rd Produce

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

  • Summerfest Komatsuna {CSA}: I simply chopped this up last week and added it to a basic miso soup recipe (along with some brown rice to make it a complete meal). This recipe takes just 15 minutes!
  • Swiss Chard {CSA}: this is my kind of recipe – protein, veggies and cheese in one bowl makes my heart happy.
  • Snap Green Beans {CSA}: do you ever have left over cornbread that gets a bit dry? I had some last week that I crumbled and sauteed in butter until brown and crispy. I sprinkled the cornbread crumbles over steamed green beans for a tasty side dish.
  • Hakurei Salad Turnips {CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Collard Greens {M/CSA}: I am thinking ahead to cooler weather and the holidays and this Collard Green Gratin sounds like something I should try soon.
  • Royal Radishes and Greens {M/CSA}: we roasted our salad turnips and radishes last week and added them to a simple barley salad. Check out our recipe here!
  • Siberian Kale {M/CSA}: we are big smoothie fans here at Tant Hill! We love adding greens to our smoothies and kale is the perfect option. Check out our Pinterest page where we have gathered some recipes from around the web.
  • Pak Choi {M/CSA}: check out our quick, delicious recipe for Raw Spicy Pak Choi Salad. Serve this along side one of my favorite weeknight dinners of rice topped with a fried egg. It’s the best type of fast food.
  • Okra {M}: we have a couple okra recipes on the website for you to try – Quick Pickled Okra and Fresh Okra Cakes. I am also experimenting with dehydrating okra this week and will report back!
  • Arugula {M}: umm, why haven’t I made this salad before?! It’s a great use for your radishes too.
  • Spicy Asian Greens {M}: these greens deserve a great dressing. Check out the dressing section of our Essential Elements to a Satisfying Salad post and easily make your own!
  • Yukina Savoy {M}: this green looks like tatsoi but actually belongs to the Brassica family along with cabbage, broccoli and kale. You can use it any way that you would use spinach but here is a simple recipe for Mushrooms and Yukina Savoy if you need some inspiration.


Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? This week she discusses making a roux – an essential element for many sauces and stews. Learn this now and use it all Fall and Winter long!

Fresh Okra Cakes


We are in a lull right now as the summer produce is dwindling and we are preparing for the “Fall into Greens” CSA session. To prepare for the CSA, we will release a series of blog posts featuring produce we expect to include. We are planning to have okra at the beginning of the session so I thought I would share my all time favorite way to use it. These little cakes are quick to put together and oh so delicious. You may think the okra would be raw tasting but it gives the cakes such a great texture.

Contact us here to sign up for the CSA so you can enjoy these cakes soon!

Fresh Okra Cakes (adapted slightly from Cooking with Les Dames d’Escoffier)
25 appetizer cakes or 10 side dish cakes

Recipe notes: 1) I have successfully substituted the all-purpose flour with garbanzo bean flour for a gluten-free version.


  • 1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
  • 1 cup minced onion (about 1/2 of a large onion)
  • 2 large cloves of garlic, minced
  • 1 jalapeno, minced
  • 1/2 cup cooked medium-grain rice or 1/2 cup fresh corn kernels
  • 3 tablespoons all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon Tabasco
  • Salt and pepper to taste
  • 6 tablespoons vegetable oil


  • Combine the okra, onion, garlic, jalapeno, rice, flour, eggs and Tabasco in a large mixing bowl.
  • Just before serving, preheat the oven to 200 degrees and heat a 12-inch nonstick skillet over medium-high heat. Add the oil, and when it shimmers and sizzles when a bit of batter hits it, drop spoonfuls of the mixture into the pan. Do not crowd the pan. You can make the cakes any size, from 1 tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until the cake is nicely browned. Turn and cook the other side for 2 minutes. Remove the cakes as they are done to absorbent paper towels and keep them warm in the preheated oven until all are cooked. The cakes are best served piping hot – consume them within 30 minutes of frying.

Quick Pickled Okra


A quick note about market tomorrow – Mark and Gina won’t be setting up but are looking forward to seeing you soon!


Gina and I were fortunate enough to attend a Quick Pickle workshop at Crabtree Farms a few weeks ago. It was led by Caroline Thompson from The Farmer’s Daughter and was co-sponsored by Harvested Here (we are one of their customers!). We had a great time, sampling lots of quick pickles and then making a batch of our own to take home. I made quick pickled whole okra with fresh mint, cumin, hot peppers and garlic and loved it! You get very little “slime” with this technique and it is really quick to put together. They are great for snacking and really satisfy the need for something crunchy and tangy.

It just so happens that we will have okra in our upcoming CSA session! Have you signed up yet? Well get to it – the “Fall into Greens” session starts in just a few weeks!

The recipe below is from the workshop handout. Thanks again to Caroline for providing us with this great information!

Quick Pickled Okra
1 packed pint jar

Recipe notes: 1) you can use almost any vinegar but I prefer white, apple cider or rice vinegar; 2) I have only used tap water but Caroline mentioned that filtered water is ideal; 3) I typically use raw granulated sugar but you can use honey, sorghum or maple syrup too; 4) pickling salt is recommended because it does not contain anit-caking agents that can discolor your pickles; 5) the spicing is where you get to have a lot of fun! I made another version at home with coriander, cumin, black peppercorns, garlic, ginger and hot peppers. Play around and be creative!


  • 3/4 cup vinegar
  • 3/4 cup water
  • 2 tablespoons sugar
  • 1-1/2 teaspoons pickling salt
  • Up to a 1 tablespoon of whole spices, herbs or flavorings
  • Washed and sliced (if desired) vegetables and fruits


  • Heat vinegar, water, sugar and salt in a small saucepot until sugar and salt have dissolved. Meanwhile, pack a clean pint jar with your spices and flavorings, and then pack tightly with the vegetables or fruit. Pour hot brine over produce into the jar. Using a skewer or straw, unleash any large air bubbles you may see. Allow to cool before putting in the fridge. Store in the fridge for up to 2 months, if they last that long!