Weekly Farm Notes :: June 1st, 2016

Hello,

The heat of the summer has set in so this week we are sharing lots of raw, fresh ways to enjoy our produce! Let us know how you like to prepare your veggies in the summer by tagging us on Facebook or Instagram – #tanthillfarm!

We are doing a Kraut Source demo to show you how easy it is to make sauerkraut. Stop by if you are interested in learning more! See you tomorrow at market!

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June 1st Produce

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

 


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.


Radish & Green Onion Tzatziki

Hello,

Do you love Greek yogurt as much as I do? Yes, it’s more expensive than regular yogurt but it is oh-so-creamy and delicious. If you can stop yourself from eating it straight out of the container (when drizzled with honey, watch out) then you will love this sauce.

Tzatziki is a Greek sauce traditionally made with shredded cucumbers but here I used radishes and green onions instead. I served it with falafel but you could use it as a dip for pita chips…or you can eat it with a spoon 🙂

Radish & Green Onion Tzatziki
makes about 1-1/2 cups

Ingredients:

  • 1 cup Greek yogurt (I use Fage brand)
  • 4-5 medium radishes, grated on the medium holes of a box grater (should be about 3 tablespoons)
  • 2 scallions, trimmed and thinly sliced
  • 1 tablespoon minced fresh dill
  • 1 medium garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 1-1/2 teaspoons white wine vinegar
  • Salt and freshly ground black pepper to taste

Directions:

  • Mix all ingredients together until well blended. If you are making this ahead, you may want to salt the radishes to draw out excess moisture. Otherwise, the sauce will be thinned out a bit by the liquid from the radishes.

 


Weekly Farm Notes :: March 23rd, 2016

Hello,

The “Walking to Spring” CSA starts tomorrow! We are transitioning from Winter crops to Spring crops so this week we are including double Toscano kale and double collard greens, along with the other items listed below. We have lots of recipe / preservations ideas included below and on the website!

If you have a share, you should have received an email from Mark with details on our get together tomorrow after market. We hope to see you there!

See you tomorrow at market!

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March 23rd Produce

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

  • Toscano, Red Russian & Siberian Kale {M/CSA}:
    • Salad: you can use all types of kale in salads but I particularly like Toscano. There is this one with currants, pine nuts (or sunflower seeds) and Parmesan or our Easy Kale Salad with Russian Dressing.
    • Super Greens Soup: check out the recipe below – it is a pureed soup using Swiss chard and kale but you could mix and match with any of your favorite greens. It can be easily frozen so make a big batch and save some for later!
    • Kale Chips: dehydrating is always a great option for all your greens! Check out this post for great tips plus a yummy recipe!
  • Tender Collards {M/CSA}:
    • Pot ‘O Greens: I am not a born Southerner but boy-o-boy do I love a mess of greens with beans and cornbread! While collards are traditionally made with meat products, there are plenty of vegetarian preparations. Check out this, this and this!
    • Relish: if you can’t get through all of your greens while fresh, check out our Collard Greens Relish recipe. I have had a batch in the refrigerator for a couple of months and it is still good!
  • Rainbow Swiss Chard {M/CSA}: you can add your chard to the Super Greens Soup below or any number of the recipes in our archives: Swiss Chard and Orange Muffins, Barley and Lentil Soup with Swiss Chard, or Millet & Quinoa Patties with Curried Swiss Chard.
  • Spring Radishes {M/CSA}: if you are planning an Easter dinner this weekend, you might like the Spring Dinner Menu posted on the Main Street Farmers Market blog. It includes an idea for pimento cheese toast with sliced radishes on top which is a tasty start to any meal!
  • Dragon Tongue Mustard Greens {CSA}: get to know your greens a bit more – check out this link for more information on this beautiful green!
  • Sweet Mint & Peppermint {M}: here is a great line-up of savory and sweet recipes that incorporate mint!
  • Edible Spicy Asian Flowers {M}: need some ideas on how to use edible flowers? Check out this post for lots of great ideas!
  • Organic Fed Pastured Hens {M}: there isn’t a shortage of ways to use eggs but here is a great way to make eggs into a meal that works great any time of day – Greens and Cheese Frittata Muffins!

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Recipe :: Super Greens Soup with Lemon-Tarragon Cream

This is a great way to use up a lot of greens at once. The base of the soup is pureed and can be easily frozen. You don’t have to make the lemon-tarragon cream but it makes it a little more special. This recipe is from The Complete Vegetarian Cookbook and serves 4-6.

  • Ingredients:
    • 1/4 cup heavy cream
    • 3 tablespoons sour cream
    • 2 tablespoons plus 1/2 teaspoon extra-virgin olive oil
    • 1/4 teaspoon finely grated lemon zest plust 1/2 teaspoon juice
    • 1/2 teaspoon minced fresh tarragon
    • Salt and pepper
    • 1 onion, halved through the root end and sliced thin
    • 3/4 teaspoon light brown sugar
    • 3 ounces white mushrooms, trimmed and sliced thin
    • 2 garlic cloves, minced
    • Pinch cayenne pepper
    • 3 cups water
    • 3 cups vegetable broth
    • 1/3 cup Arborio rice
    • 12 ounces Swiss chard, stemmed and chopped coarse
    • 9 ounces kale, stemmed and chopped coarse
    • 1/4 cup fresh parsley leaves
    • 2 ounces (2 cups) baby arugula
  • Directions:
    • Combine cream, sour cream, 1/2 teaspoon oil, lemon zest and juice, tarragon, and 1/4 teaspoon salt in bowl. Cover and refrigerate until ready to use.
    • Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Stir in onion, sugar, and 1 teaspoon salt and cook, stirring occasionally, until onion releases some moisture, about 5 minutes. Reduce heat to low and cook, stirring often and scraping up any browned bits, until onion is deeply browned and slightly sticky, about 30 minutes. (If onion is sizzling or scorching, reduce heat. If onion is not browning after 15-20 minutes, increase heat).
    • Stir in mushrooms and cook until they have released their moisture, about 5 minutes. Stir in garlic and cayenne and cook until fragrant, about 30 minutes. Stir in water, broth, and rice, scraping up any browned bits, and bring to boil. Reduce heat to low, cover and simmer for 15 minutes.
    • Stir in chard, kale and parsley, 1 handful at a time, until wilted and submerged in liquid. Return to simmer, cover, and cook until greens are tender, about 10 minutes.
    • Off heat, stir in arugula until wilted. Working in batches, process soup in blender until smooth, about 1 minute. Return pureed soup to clean pot and season with salt and pepper to taste. Drizzle individual portions with lemon-tarragon cream, and serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? This week she gives us an overview of Coconut Soup, a comforting dish for those with colds and allergies!