Weekly Farm Notes :: Nov 18th, 2015

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Hello!

There are two important events coming up of note: first, Thanksgiving of course, but also the “Fall into Greens” CSA session is coming to an end in just a few short weeks. Start thinking about preserving part or all of your weekly share to hold you over before the “Deep Winter” session starts in January. We are providing information below to help you prepare for both!

For those who use Facebook and Instagram, we are asking that you use #tanthillfarm whenever you post something about the farm or your weekly CSA share. There are lots of us in the community but I am guessing we aren’t all connected on social media. This will give us an easy way to connect and see what others are doing each week with their produce. We will also tag any pictures of the farm so you can see what it takes to get your produce from the field to your table.

A few “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.

See you at market!

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November 18th Produce

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

  • Kale Mix {M/CSA}: this mix includes Toscano, Siberian & Red Ruffled varieties. For a fresh recipe, this seasonal Balsamic Butternut Kale Panzanella salad looks like a great way to incorporate fresh greens in a festive way! If you want to preserve your bounty, freezing is my favorite way to store kale for future use. It is fast and great at retaining the nutrient value. Check out this guide to make little kale bundles that can be used in various ways down the road.
  • Tender Collards {M/CSA}: I have never included Mac n’ Cheese in my Thanksgiving celebration but I know a lot of people who do. Why not toss in some of your collards into the dish this year, similar to this recipe? You can always prepare and freeze your greens this week to make the process easier.
  • Rainbow Swiss Chard {M/CSA}: don’t forget about your dehydrator when trying to find ways to preserve greens. While I don’t like the way raw greens turn out when dehydrated, I really enjoy those that are tossed with oil and spices. Check out our Dehydrated Greens post that includes a recipe for Swiss chard.
  • Mild Red Dragon Tongue & Green Amara Mustard Greens {CSA}: I always fall back on making sauces to preserve fresh ingredients. I especially loves sauces like this one because it can be transformed down the road. You could add cheese and toasted nuts and toss it with pasta or use it as a spread on a sandwich.
  • Cabbage {CSA}: I always think of sauerkraut when trying to find ways to preserve cabbage, but sometimes you need to spice things up. Our Curtido (Salvadorian Sauerkraut) recipe includes carrots, jalapenos and dried spices for a nice twist on an old classic.
  • Spigarello Broccoli Rabe Leaves {CSA}: everything gets turned into a pesto these days, for good reason. They are relatively easy to make, taste great and freeze well. Prepare the sauce for this Broccoli Rabe Walnut Pesto now and freeze to enjoy later!
  • Lettuce {CSA}: I love tahini based salad dressing for the flavor and richness it provides. Just so happens, the market published this Lemon-Tahini Dressing this week. Let’s all give it a try.
  • Tatsoi {CSA}: this green is similar to spinach but with more character. That’s why it works great in this Pasta with Tatsoi and Gingered Butter Sauce recipe.
  • Spicy Large Leaf Arugula {M}: I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Spicy Asian Mustard Greens {M}: really, anything with a fried egg and avocado is going to be great, but this egg sandwich looks pretty legit.

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Thanksgiving Prep

Here are the items that will possibly be in your CSA share next week. We hope this helps you plan your dinner!

  • Sunchokes / Jerusalem Artichokes: here is a list of possible sunchoke recipes. I think the sunchoke and potato gratin would be a great Thanksgiving side dish!
  • Carrots: I can imagine really enjoying this Roasted Carrot Turmeric Soup the day or two after Thanksgiving when a light meal is in order.
  • Awesome Asian Mix: I noticed that Alexzanna Farms has Japanese persimmons this week. I think it is worth asking if they will be available next week too. Substitute the chicories with our Asian mix and I think this salad would be lovely for Thanksgiving!
  • Garlic: if you need to have a dairy-free “creamy” option for Thanksgiving, I thought this Roasted Garlic Ricotta looked like a great option (anything is good when mixed with roasted garlic).
  • Spicy Arugula (same as suggested above): I love mixing fresh and cooked items together in a salad. I think this Arugula, Dried Cherry and Wild Rice Salad would make a great addition to Thanksgiving!
  • Pak Choi: this Glazed Shiitakes with Bok Choy recipe is a similar take to many other pak choi recipes out there but I love the focus on mushrooms. It almost reminds me of a fresher version of green bean casserole!
  • Lettuce: I love shaved fennel in salad and it just so happens that Crabtree Farm has some this week! Ask to see if it will be around next week and add it to your Thanksgiving meal.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I cannot wait to experience a Scenic City Supper Club dinner myself someday!

 

Weekly Farm Notes :: Nov 11th, 2015

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Hello!

Thanksgiving is my favorite of all holidays and it is only 2 weeks away! You will see below that I have quite a few turkey day side dish suggestions using our beautiful farm fresh bounty. It’s not to early to start planning!

“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.

See you at market!

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November 11th Produce

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

  • Kale {M/CSA}: Thanksgiving isn’t complete without stuffing so why not try a Kale and Caramelized Onion Stuffing this year! Maybe gratins are more your thing – this vegan Kale and Mushroom Gratin looks tasty too!
  • Tender Collards {M/CSA}: I recently tried cooking collards in my pressure cooker and they are the best I have ever tasted! I just cooked them with onion, apple cider vinegar and a little sugar. If you own a pressure cooker, I highly suggest you try this technique. Here is a vegetarian recipe for Pressure Cooker Balsamic Collard Greens that sounds amazing.
  • Rainbow Swiss Chard {M/CSA}: I am working on a recipe for Orange & Swiss Chard Oat Muffins that I will publish later this week. You could make and freeze a batch this week, then pull them out for breakfast the day after Thanksgiving when you can’t imagine ever cooking again.
  • Cabbage {CSA}: I think a lovely winter slaw would be a great addition to Thanksgiving dinner!
  • Green Onions {CSA}: I have been dying to try this Shredded Tofu and Mushroom Stir-Fry recipe. It would be perfect this week as you can use our green onions and cilantro and then pick up mushrooms from Land Before Time Farm. For something quite different, check out our Green Onion Yogurt Flatbread recipe!
  • Lettuce Mix {CSA}: winter salads take on a whole different personality from those we consume during the warmer months. I love the heartier textures and tastes in salads during this time of year (although it still doesn’t even feel like autumn yet!). Here is a great list of colorful salads to help inspire.
  • Pak Choi {CSA}: here is another way to incorporate the lovely mushrooms you can find locally with our pak choi and green onions. Don’t forget about our Raw Spicy Pak Choi Salad also!
  • Spicy Large Leaf Arugula {M}: I am not a football fan but I would definitely come to your house to watch a game if you made the Feta and Arugula Guacamole recipe below!
  • Spicy Asian Mustard Greens {M}: have you ever eaten Sag Aloo? It is an Indian spinach sauce mixed with chunks of potatoes but I made it recently with kale and mustard greens. It is wonderfully satisfying and delicious but not something many people make at home. It really doesn’t take much time and the sauce can be made ahead and frozen. I will publish a recipe in just a couple of days so keep an eye out!
  • Parsley {M}: here is a completely different type of salad – Parsley and Onion Salad on Grilled Bread. I think this would be a lovely Thanksgiving day appetizer 🙂
  • Cilantro {M}: from hummus to pesto to compound butter, you can surely find inspiration here!

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Recipe :: Feta and Arugula Guacamole

This recipe is from Cook’s Country. It makes 2-1/2 to 3 cups and serves 4 to 6 people.

Ingredients:

  • 3 ripe avocados
  • 1/2 cup chopped baby arugula
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon ground cumin
  • 4 ounces feta cheese, crumbled (1 cup)

Directions:

  • Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add arugula, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
  • Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add feta and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It looks like I am not the only one deep into Thanksgiving preparations!

 

Weekly Farm Notes :: Oct 21st, 2015

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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 :: Oct 14th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 14th Produce

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

  • Awesome Asian Lettuce Mix {CSA/M}: check out this Turmeric Tahini Dressing – I think it would be great on these greens!
  • Daikon Radishes and Greens {CSA/M}: did you know that a 7″ long daikon radish has more Vitamin C than a small orange?! There are 74mg of Vitamin C in a daikon compared to 51mg in an orange.
  • Pak Choi {CSA/M}: have you tried our Raw Spicy Pak Choi Salad yet? Let us know what you think!
  • Napa Chinese Cabbage {CSA/M}: here is a link with lots of ideas of how to use your cabbage! I am definitely planning to make the quick kimchi (with the addition of daikon radishes) that is mentioned in this post.
  • Spicy Mustard Greens {CSA/M}: I love adding mustard greens to curried dishes (think chickpeas) or red lentils. The flavor really stands up well to intensely spiced dishes.
  • Kohlrabi {CSA}: I made these kohlrabi fries last season and loved them! It’s a fun, new way to enjoy kohlrabi.
  • Mild Mustard Greens {M}: these greens are mild enough to eat raw. Why not add some to your next salad?
  • Kale {CSA/M}: pick up some potatoes and eggs and make this easy, weeknight soup!
  • Tender Collards {M}: our Collard Green & Pecan Pesto recipe is one of my favorite pesto recipes. It can be frozen and is a great way to preserve your greens.
  • Arugula {M}: these greens are one of the best vegetable sources of Vitamin K, providing a boost for bone and brain health.
  • Salad Turnips {M}: these turnips are great raw but if you need a change of pace, try our Roasted Radish & Turnips with Barley Salad.
  • Red Leaf Lettuce {M}: check out our Essential Elements of a Satisfying Salad post and create a salad without a recipe.
  • Eggs {M}: my new go-to weeknight recipe is brown rice, a fried egg and vegetables (any of our veggies would be a great!) topped with a little soy sauce. Pick up some of our organic eggs and have a meal ready in minutes!

Weekly Farm Notes :: Oct 7th, 2015

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Hello!

We had a few more CSA shares open up this week so please pass this onto anyone who is looking for nutritious, delicious food! Here is the link to our CSA information.

See you at market!

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October 6th Produce

The amount of crops available at market is still TBD this week due to rain. Those listed below are included in the CSA:

  • Hakurei and Scarlet Salad Turnips: I fermented thinly sliced radishes and salad turnips last week and they were nice and funky after 5 days. There are lots of variations out there but this is the one I used.
  • Daikon Radishes and Greens: looking for a way to use your radish greens? Here is a new recipe for Black Beans and Radish Greens Dip – it couldn’t be easier.
  • Pak Choi: check out our new recipe for Triple Sesame Noodles with Pak Choi!
  • Butter and Red Leaf Lettuce: if you haven’t done so yet, check out our Essential Elements to a Satisfying Salad post. Salad should never be boring.
  • Potatoes: when I saw both potatoes and garlic on the list this week, my mind immediately went to potato and garlic soup. There are so many variations, but why not try something like this and then incorporate your greens into it?
  • Garlic: I know there are so many ways to use garlic, but if you are looking for something new, try fermenting your garlic cloves. I roughly followed these instructions last spring and I am still using the garlic. It is SO good and the resulting brine is like pickle brine but with an intense garlic kick. Not sure how I will use the brine but it definitely won’t go down the drain.
  • Apples from Wheelers Organic Orchard: have you ever compared the flavor of local, organic apples to those you get at the supermarket? I bought some organic apples, grown in Washington, last week from a local organic grocer and they were so bland compared to what is available from Wheelers. Take advantage of the season and enjoy apples at their peak of freshness!

Triple Sesame Noodles with Pak Choi

4 Comments

Hey hey!

At a loss for how to use your pak choi? Give this easy, delicious recipe a try. I made it super simple by just using pak choi but you could beef it up with other veggies or protein (steamed carrots and cubed tofu come to mind). We hope you like it!

Triple Sesame Noodles with Pak Choi
makes 6-8 servings

Ingredients:

  • 1 pound spaghetti
  • 2 tablespoons toasted sesame seed oil
  • 1 large head of pak choi
  • 1 tablespoon vegetable oil
  • 2 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 2 teaspoons honey
  • 1 medium garlic clove, minced
  • Toasted sesame seeds for garnish

Directions:

  • Cook spaghetti according to package instructions. Drain, rinse with cold water, and drain again. Transfer to a large container, toss with sesame seed oil and set aside.
  • Slice off the root end of the pak choi and separate the leaves from the stalks. Slice both the leaves and the stalks about 1/2″ thick and clean thoroughly. Heat the vegetable oil over medium-high in a 12″ non-stick skillet until just smoking. Add the stalks and cook until the first side has started to brown, about 1-2 minutes. Stir and allow the other side to cook through and start to brown, another minute or two. Add the leaves and cook until wilted, about 30 seconds. Transfer to a colander if there appears to be some liquid in the pan. Then transfer to the bowl with the spaghetti.
  • Whisk the tahini, soy sauce, water, honey and garlic in a small mixing bowl until completely combined. Taste and adjust seasoning as needed. Pour over the noodles and pak choi and toss to combine. Transfer to individual serving bowls and top with the toasted sesame seeds.

 

Weekly Farm Notes :: Sep 30th, 2015

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Hello!

Just to rehash from last week, we have new information on the website:

  • If you can’t remember what is what after you get home, check out our produce pictures and detailed information tab for pictures of each individual item in your CSA basket. We are still working to update this information so check back each week.
  • We added a tab that will allow you to easily search our recipes. Wondering what you can do with your greens? Check out this tab for constantly updated ideas!

See you at market!

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September 30th Produce

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

  • Awesome Asian Mix {CSA}: wow, check out this mix – you get Yukina Savoy, Tokyo Bekana, Ruby Streaks, Red Komatsuna, and Suehihung Mustard! You can either eat it raw in a salad or saute it.
  • Broccoli Rabe {CSA}: I found a recipe for sauteed broccoli rabe, blue cheese and bacon pizzas that looked really interesting. Swap out the bacon for mushrooms for a vegetarian version.
  • Hakurei and Red Scarlet Salad Turnips {M/CSA}: why not combine the turnips AND the greens in the next salad you make? Here is a recipe for a turnip green salad with a sweeter dressing to help balance any spiciness or bitterness from the greens (check out our salad post for lots of great salad making tips!).
  • Radishes and Greens {M/CSA}: wondering what to do with all those lovely radish greens? Make a pesto of course!
  • Toscano and Siberian Kale {M/CSA}: this is one of my all time favorite fast foods. Try it with different greens and even different types of grains.
  • Pak Choi {M/CSA}: to prepare pak choi, separate the greens from the stems, slice and wash. I suggest sauteing the stems over medium-high heat for a couple minutes on one side or until browned. Flip and allow the other side to cook for a minute before adding the greens. They will cook very fast so just flip them around for a minute and serve. I served mine with sesame noodles – look for that recipe soon!
  • Spicy Mustard Greens {M/CSA}: I am planning to saute these greens and add them to a homemade hummus recipe. I will share the recipe with you if it turns out well!
  • Collard Greens {M}: there are lots of recipes for collard green and white bean soup so it must be good! Here is one such post but I bet you can make it or something similar by following our soup making tips.
  • Summerfest Komatsuna {M}: these greens work great in smoothies given their mild flavor profile. Try it in your favorite smoothie recipe and let us know what you think!
  • Daikon Radish and Greens {M}: did you know daikon radishes are one of the main ingredients to kimchi? If you don’t have the time or experience to start a fermentation, why not try quick pickling them? Follow our Quick Pickled Okra post and just swap out okra for daikon.

Weekly Farm Notes :: Sep 23rd, 2015

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Hello!

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!

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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.

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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!

Raw Spicy Pak Choi Salad

5 Comments

Hello!

If you haven’t used the pak choi from last weeks share yet, give this quick, flavorful recipe a try. I used two heads of pak choi because I had one left over from last week but you can easily cut the dressing ingredients in half if you just have one. I plan to serve this with a quick ramen soup but I think it would be great with salmon or tofu and served on rice. I would suggest serving it immediately after tossing the pak choi with the dressing as it will start to wilt and soften fairly quickly.

Have a great weekend!

Raw Spicy Pak Choi Salad
adapted from One Good Dish by David Tanis

Ingredients:

  • 4 medium garlic cloves, minced
  • 1 tablespoon sorghum syrup or brown sugar
  • 1 tablespoon grated ginger
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon toasted sesame seed oil
  • 1 tablespoon fish sauce or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 2 medium heads of pak choi, about 1-3/4 pounds total, trimmed, cleaned, and ribs and leaves thinly sliced (about 1/8″ thick)
  • Handful of shelled edamame (optional)

Directions:

  • Whisk all ingredients except pak choi together in a medium mixing bowl until well combined. Taste and adjust seasoning as needed. Toss with pak choi and edamame, if using, and serve.

 

Weekly Farm Notes :: May 13, 2015

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Hello! I am late writing this and short on time but hope it helps. Hope to see you at the market tonight!

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May 13th Produce

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

  • Purple & White Kohlrabi: see below for a tasty way to prepare your kohlrabi!
  • Pak Choi: let us know how you use your pak choi! I need some inspiration 🙂
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for your salad greens, check out this Balsamic-Mustard Vinaigrette!
  • Salad Turnips: aren’t familiar with salad turnips? They are much sweeter than your average turnip and I love them raw. I love this idea of just slicing them thin and making a sandwich!
  • Red & Green Mustard: I love mustard greens in Indian inspired sauces. I made a more labor intensive version of this recipe last weekend and it was great tossed with veggies and served along side brown rice and naan.
  • Toscano Kale: thank you to Signal Mountain farm for this delicious recipe for Kale and Potato Fritters!

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Recipe :: Kohlrabi Home Fries

This recipe is adapted from The New York Times and I love how simple and adaptable it is.

Ingredients:

  • 1-1/2  to 2 pounds kohlrabi
  • 2-3 tablespoons rice flour, chickpea flour, or semolina
  • Salt to taste
  • 2-4 tablespoons vegetable oil
  • Chili powder, ground cumin, curry powder or paprika to taste

Directions:

  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

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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.