Weekly Farm Notes :: December 14th, 2016

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Hello,

Our fall CSA has ended (unless you received a text from us with details on an extension) – however, we will still be at market and will have a weekly share available for only $25/week! This will make your market shopping fast and easy! Contact us by Tuesday morning to reserve your share.

Still looking for the perfect gift? Give the gift of health with a CSA share! Stop by our booth or call us at 423-637-9793 to purchase.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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December 14th Produce

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

  • Awesome Asian & Lettuce Mix {M/CSA}: if you haven’t tried our Cumin Roasted Sweet Potatoes & Avocado Salad, now is the time while you can still find sweet potatoes at the market! It is one of my favorite salads as of late – I hope you try it!
  • Variety of Kale {M/CSA}: the combination of eggs, greens and cheese is one I fall back on time and time again. Combine those three ingredients and you have a satisfying main meal in no time. This Kale & Goat Cheese Frittata looks like a great place to start if you want to play around with these ingredients!
  • Swiss Chard {M/CSA}: while you can use just about any green in our latest recipe – Millet Pie with Greens & Feta – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these mild, tender greens would be a great addition to our Vegan Pho soup. Toss them in right at the end as they only take a minute or so to cook.
  • Bold & Peppery Arugula {M/CSA}: this arugula is great sauteed and could be paired with just about anything. If you are looking for a quick and healthy recipe, try this Arugula Wilted with Mushrooms & Onions.
  • Red Butter Lettuce {CSA}: I love to use butter lettuce for wraps. There are endless recipes you can find online but I love this Quinoa & Chickpea Lettuce Cup recipe. You can adjust the recipe in numerous ways and make a version you love.
  • Pak Choi Leaves {CSA}: have you checked out our Edamame & Pak Choi Salad yet? It is a great way to get a healthy dose of raw greens and protein along with lots of flavor. We hope you like it!
  • Dragon Tongue Spicy Asian Mustard Greens {M}: did you know mustard greens are linked to cancer prevention? They are also touted as cholesterol lowering machines, along with kale and collards, so be sure to get your daily dose of these greens!
  • Tender Collards {M}: you may not think of collards as a festive food, but it can be with our Collard Green Relish! Make a batch now to serve over the holidays.
  • Red Kitten Spinach {M}: if you need a quick breakfast you can take on the road, try our Greens & Cheese Frittata Muffins. Make a big batch to enjoy throughout the week!
  • Organic, Range Free, Soy Free Eggs {M}: here is another muffin-type meal that would be great with any number of our greens – Quinoa Kale Bites. A few eggs bind together quinoa, kale (or other greens) and cheese to make a healthy on-the-run meal.
  • Wasabi Arugula {M}: this arugula has a bite so I like to pair it with something sweet. Try our Wasabi Arugula Rice Bowl with Miso-Ginger Dressing or just simply toss the dressing with the greens for a yummy salad!

Edamame & Pak Choi Salad

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Hello,

This salad could take on many different names depending on the greens you have available: “Edamame & Kale Salad”, “Edamame & Swiss Chard Salad”, “Edamame & Arugula Salad”. I do like that you get the crunch from the stalks along with the tender greens when using pak choi, however. It is easy to toss together and can be altered in so many ways. If I had avocado on hand, I would have added it to the salad. I also think some shavings of Parmesan or other aged cheese would be great too.

We hope you enjoy it!

Edamame & Pak Choi Salad
makes 2 large or 4 small servings

Ingredients:

  • 1 cup shelled edamame, thawed if frozen
  • 1 small head of pak choi, thinly sliced, cleaned and drained well
  • 1 scarlet salad turnip, cut into quarters and thinly sliced
  • 1 medium scallion, thinly sliced
  • 1 tablespoon hemp seeds plus more for garnish
  • Splash of rice vinegar and vegetable oil
  • Salt & freshly ground pepper

Direction:

  • Toss together the edamame, pak choi, salad turnip, scallion and hemp seeds. Dress with a little rice vinegar and oil and salt and pepper to taste. Toss again and taste, adjusting seasoning as needed. Divide between plates and garnish with additional hemp seeds.

Weekly Farm Notes :: November 30th, 2016

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Hello,

We hope you all had a wonderful Thanksgiving!

Just a couple of announcements:

  1. We have a few more CSA shares available so let us know if you are interested
  2. Single shares are still available

Either of the options above would make a perfect gift of health for you or a loved one!

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-12pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 30th Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: have you tried our Cumin Roasted Sweet Potatoes & Arugula Salad yet? It is the perfect salad for this time of year – starchy yet fresh, savory yet bright. We hope you love it as much as we do.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens, and really any greens, make a great addition to stir-fries. This Hon Tsai Tai Stir Fry recipe can be adapted in any number of ways but be sure to include the greens!
  • Daikon Radish {M/CSA}: it is soup season and we have no shortage of soup recipes for you to try. We added daikon to our version of a Farmhouse Vegetable Soup along with potatoes, cabbage, carrots and more. It is hearty and loaded with tons of nutrition, perfect for fighting off those nasty bugs going around.
  • Tender Collards {M/CSA}: did you know that collards contain a large amount of vitamins A & K? Vitamin A is needed for growth and development, cell recognition, vision, immune function and reproduction. Vitamin K is is an essential nutrient necessary for responding to injuries – it regulates normal blood clotting. In addition, by assisting the transport of calcium throughout the body, Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. Both vitamins are fat-soluable so be sure to consume them with a healthy fat to reap the benefits!
  • Red Russian, Toscano & Siberian Kale {M/CSA}: here is another soup recipe for you – Vegan Pho. We make a meat-free yet intensely spiced broth that holds tofu, noodles and kale (or other hearty green of choice).
  • Pak Choi {CSA}: I keep meaning to make this recipe from Alice O’Dea for Egg Drop Soup. There isn’t much to it and it can be altered in any number of ways. I am always looking for ways to use up what is in my produce drawer and I think adding sauteed pak choi would be a tasty and healthy addition.
  • Scarlet Salad Turnips {CSA}: have you tried our Korean Lacto-fermented Salad Turnips yet? The flavors are similar to kimchi but I like the nice texture the salad turnips provide. Give it a try!
  • Organic, Range Free, Soy Free Eggs {M}: this Mustard Greens Spanish Tortilla is a common dinner in our house. It doesn’t involve tortillas at all – it’s more like a Italian frittata that can be filled with just about anything. I love the addition of greens and protein as it gives you everything you need in one dish.
  • Kohlrabi {M}: I love making a quick hash whenever I want to use up root vegetables. I usually start with potatoes, add in a similar amount of root vegetables along with some greens. Top it with a fried egg, sliced scallions and hot sauce, and you have a filling and delicious meal. While you don’t necessarily need a recipe, we have one here if you want to take a peek.
  • Spicy Asian & Giant Red Mustard Greens {M}: while this recipe isn’t fast, it definitely delivers big flavor – Indian Mustard Greens Sauce with Potatoes. It’s a great way to use up a lot of greens and convert those who aren’t so sure about greens in the process.
  • Rainbow Swiss Chard {M}: I love recipes that use large amounts of greens but don’t make you feel like you are eating too healthily. This recipe for Greens Cobbler with a Cornmeal Crust (also from Alice O’Dea) fits the bill exactly.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette is still one of my favorite recipes. Give it a try and let us know what you think!
  • Bold & Peppery Arugula {M}: these simple and delicious 9 Recipes Arugula Recipes will give you a good place to start if you aren’t quite sure how to use these tasty greens.
  • Wasabi Arugula with Flowers {M}: this arugula really does taste like wasabi! It’s kinda wild. We have a great recipe using these we think you will love – Wasabi Arugula Rice Salad with Miso-Ginger Vinaigrette.

Weekly Farm Notes :: November 22nd, 2016

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Hello,

Remember, market is on Tuesday this week to account for the Thanksgiving holiday. We hope you have a delicious and nutritious meal surrounded by those you love most.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 22nd Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: if you make cornbread for Thanksgiving every year and have lots of leftovers, I think this Corn Bread Salad would be a great way to use it up. Crispy cornbread is tossed with tomatoes, lettuce, bitter greens (of which we have plenty), onions (substitute green onions) and a buttermilk-lime dressing, I think it sounds divine.
  • Daikon Radish {M/CSA}: if you are planning to roast anything for the holidays, why not add daikon to your list? This recipe for Spicy Roasted Daikon “French Fries” are added to my list.
  • Green Tomatoes {M/CSA}: I tried a batch of fermented green tomatoes last week and they turned out just ok. I still want a pickled green tomato but think I will try my hand at something a bit simplier, like these Quick Pickled Green Tomatoes.
  • Pak Choi {CSA}: It’s kind of hard to find a way to incorporate pak choi into a Thanksgiving worthy meal, but what if you swap out the broccoli and replace it with sauteed pak choi in this Broccoli, Cheddar & Quinoa Gratin? Or, you could use half broccoli, half pak choi. I don’t think there is any way it could taste bad.
  • Green Onions {CSA}: I love these simple yet delicious Green Onion Yogurt Flatbreads. They could be an alternative to other types of bread on your holiday table.
  • Wheelers Orchard Winesap Apples {CSA}: this Heirloom Apple Salad sounds like such a wonderful item to include on your Thanksgiving table. Pick up some of our herbs and arugula to go with it!
  • Petite Cabbage {CSA}: our Farmhouse Vegetable Soup would be perfect for those days after Thanksgiving when you need light yet comforting meals. Pick up some daikon radish and herbs to add to it!
  • Spicy Asian Mustard Greens {M}: here is another post-Thanksgiving recipe – Vegan Meatballs! The base is chickpeas and carrots so I think it would be a great way to offset the spiciness of these greens. You could also pre-cook the greens and then add them if you want to tame them even further.
  • Sweet Potatoes {M}: I think I hit the jackpot when I made this Cumin Roasted Sweet Potato & Avocado Salad yesterday. It hits on all of the things I love about cold weather salad – roasty, creamy and crunchy and perfect with our Awesome Asian & Lettuce Mix.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette would be such a great salad for this weeks main meal. You can include our butter lettuce or torn chard, kale or arugula.
  • Rainbow Swiss Chard {M}: make a batch of these Swiss Chard & Orange Oat Muffins to enjoy with your family this weekend. They will thank you.
  • Variety of Kale {M}: Kale. Cheese. Lemon. Red Pepper Flakes. It comes together beautifully in this Raw Tuscan Kale Salad.
  • Bold & Peppery Arugula {M}: fennel is in season right now so enjoy it where you can (Crabtree will have it at market this week). Pairing these bold greens with the anise flavor is fennel has to be good – try this Arugula-Fennel Salad recipe.
  • Jalapenos & Habaneros {M}: there aren’t many dishes that don’t benefit from a little heat. Add this spicy goodness to just about any recipe, especially those that are rich, which we don’t have any shortage of this time of year!
  • Herbs {M}: you will most likely need all sorts of herbs for the coming week so be sure to stock up!

Weekly Farm Notes :: November 9th, 2016

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Hello,

We are opening up a few more shares so let us know if you would like to sign up!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/8) by calling 423-637-9793.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

November 9th Produce

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

  • Chinese Napa Cabbage {M/CSA}: Napa cabbage is synonymous with kimchi but not all recipes are created equal. If you enjoy fermented foods but are sensitive to heat, check out this recipe for Kimchi with Apple. The sweetness from the apple helps to tame the heat from the red pepper flakes. As an added bonus, you can pick up apples at the market from Wheeler’s Orchard.
  • Daikon Radish {M/CSA}: daikon isn’t just for kimchi; in fact, you can ferment it on it’s own. Start simple with this easy recipe for Lacto-fermented Daikon Radish with Garlic. We recommend using our favorite fermenting lid from Kraut Source.
  • Black Summer Pak Choi {M/CSA}: grilling season is coming to an end so be sure to try this Grilled Baby Bok Choy with Miso Butter before it’s too late.
  • Toscano Kale {M/CSA}: this is my favorite variety of kale. I love making a big salad, dressing and all, and being able to eat it days later. Check out our Easy Kale Salad with Russian Dressing for a tasty and filling salad.
  • Green Leaf Lettuce {M/CSA}: who doesn’t love tacos?! Lettuce makes a great taco filling along with so many other items you can pick up at the market. Here are some tasty ideas for how to round out your taco dinner.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens are mild enough to use in just about any recipe but I have loved adding them to miso soup along with broccoli and rice. Try it with your favorite miso soup recipe.
  • Green Beans {CSA}: get in the mood for Thanksgiving and do a little trial run of this Vegan Green Bean Casserole. Unlike my family tradition growing up, I like to include new recipes every year and this sounds like something worth trying.
  • Green Kohlrabi {CSA}: did you know kohlrabi has more Vitamin C than oranges? One ounce contains 29% of your RDA while oranges have 25% (ok, so not much more, but still good to know!). Vitamin C helps keep your immune system healthy, making it a great thing to consume this time of year!
  • Awesome Asian & Lettuce Mix {M}: our newest recipe is for a Festive Holiday Salad with Champagne Vinaigrette and while I used this lettuce mix, you can use just about any greens you have available.
  • Tender Collard Greens {M}: our Collard Green & Pecan Pesto is a unique spin on an old classic. It’s a great way to get kids (and adults alike) to eat their greens!
  • Rainbow Swiss Chard {M}: if you are looking for a quick, tasty salad recipe, this Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs sounds great. Maybe a nice, simple side for a holiday meal?
  • Bold & Peppery Arugula {M}: I have been drawn to festive salads that can be served to lighten up rich holiday meals, and this one is no exception – Apple Pecan Arugula Salad. If you are looking for a heartier salad, my mother-in-law raves about this one – Charlie Bird’s Farro Salad.
  • Spicy Asian & Giant Red Mustard Greens {M}: I am cooking lots of soup lately but I often don’t find ways to incorporate mustard greens into soup. However, this recipe for Mustard Greens Soup with Poblanos and Almonds is one of my favorites. The greens are pureed and the other flavors balance out any spiciness.
  • Green Bell, Jalapeno & Habanero Peppers {M}: if you are a meat eater, check out the market’s newest recipe – Autumnal Chili. Not only can you make good use of the peppers but you can also add in a bunch of mustard greens.
  • Bitter Melon {M}: if you are into juicing, you might want to give this recipe a try for Green Bitter Melon Juice. I love sauteed bitter melon with Asian flavors but juicing it would be a fun experiment!
  • Variety of Herbs {M}: here are a few simple tricks for air drying herbs to enjoy all year long.

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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.