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!

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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 :: April 20th, 2016

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Hello,

If you haven’t already, connect with us on Facebook and Instagram. We would love to see how you use your vegetables and herbs each week! Tag your photos with #tanthillfarm to share with others in our community!

See you tomorrow at market!

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April 20th Produce

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

  • Tender Collards {M/CSA}: do you ever eat collards raw? I haven’t tried it myself but if massaging kale can lead to a great salad, why not collards too? Here is a raw salad idea with apple cider vinegar and sun-dried tomatoes.
  • Rainbow Swiss Chard {M/CSA}: if you are looking for a healthy breakfast alternative you can eat on the go, try our Swiss Chard & Orange Oat Muffins!
  • Toscano & Siberian Kale {M/CSA}: unless it’s in a smoothie, I typically don’t think of kale for breakfast. However, combining it with eggs (and basically anything else you want) in a breakfast wrap sounds like a great way to start the morning.
  • Awesome Asian & Lettuce Salad Mix {M/CSA}: if you are looking for salad dressing inspiration, here is a collection of 52 Healthy and Homemade Dressings.
  • Pak Choi {M/CSA}: cabbage isn’t the only thing that can be turned into kimchi – pak choi is also great! And if you don’t have the time or energy for a lacto-fermentation, my Quick Kimchi recipe gives you lots of flavor without the wait.
  • Spring Radishes {M/CSA}: these Taco Pickles make use of cilantro too so be sure to pick some up and make a batch!
  • Wild & Spicy Asian Mustard {M/CSA}: if you are interested in learning more about wild mustard, check out this video. They grow just about anywhere so maybe you can find some around your home!
  • Spinach {M}: Mujaddara with Spiced Yogurt is nothing more than lentils, rice and onions, and is great with spinach or any other green you have on hand.
  • Bold & Peppery Arugula {M}: I love mixing spicy greens with starchy grains and a bold dressing. Our Arugula Rice Salad with Miso-Ginger Dressing is a fresh way use arugula but you could also add cooked greens as well.
  • Delicious Collard Raab {M}: this can be cooked just like broccoli raab. I loved it simply chopped and sauted over medium until the stalks were crisp tender and the leaves were crispy. You could toss this with rice and a fried egg for a quick and delicious meal!
  • Mint & Peppermint {M}: I love anything in fritter form. They are easy and great for kids and adults alike. Check out these Pea-Millet-Mint Fritters for a spring-like version!
  • Cilantro {M}: since I have cojita, the cheese called for in this pesto, this Cilantro Pesto is on my list for this week!
  • Lemon Balm {M}: considered a calming herb, lemon balm has been shown to reduce anxiety and promote sleep when combined with other calming herbs. Add some to your chamomile tea tonight!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? She reminds us 1) to be conscience of those with food limitations when cooking for a large group and 2) to help those in need during an upcoming food drive.

Weekly Farm Notes :: March 30th, 2016

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Hello,

What a beautiful Spring week! We know you probably want to be outside as much as possible so below we have included lots of quick recipe ideas.

See you tomorrow at market!

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March 30th Produce

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

  • Toscano, Red Russian & Siberian Kale {M/CSA}: here is a really useful list of 50 Things to Do with Kale. I like how the author provides a list of ingredients that pair well with kale. Lots of options for you to consider this week!
  • Tender Collards {M/CSA}: have you tried our Chickpea, Cashew & Collard Green Patties yet? They come together in a flash and can be eaten as is or used as a veggie burger. I love them topped with avocado and hot sauce 🙂 As an added bonus, you can make a big batch and freeze them for later.
  • Food Hook Swiss Chard {M/CSA}: I generally look upon vegan variations of classic recipes with suspicion. They may turn ok but they never really stand up to the original. However, I am more than interested to give this Swiss Chard with Vegan Bechamel Sauce a try. Traditional bechamel (which is the base for many dishes, including mac & cheese) is made with butter, flour and milk and can be very heavy. This sounds like a nice twist on the classic.
  • Spring Radishes {M/CSA}: have you checked out our latest post on Miso Pickles? Miso cured vegetables is an incredibly easy and flavorful way to preserve produce. I have seen a lot of recipes using turnips but radishes work just as well!
  • Red Butter Lettuce {M/CSA}: I think our Hemp Seed “Ranch” Dressing along with hard-boiled eggs, thinly sliced radishes, green onions and edible flowers would make a lovely Spring salad!
  • Awesome Asian & Lettuce Mix {M/CSA}: The mix this week includes Asian greens, variety of lettuces, kale, arugula and edible flowers. If you don’t want to eat it fresh, try our Super Greens and Sunflower Seed Pesto recipe! As with all pestos, you can easily freeze it for use later.
  • Green Onions and Wild Spring Onions {CSA}: I have been eyeing a recipe for Quick Scallion Kimchee in one of my favorite cookbooks for a while. Check out the recipe below to preserve your green onions for the next month!
  • Pak Choi {M}: I return again and again to an old recipe for Triple Sesame Noodles with Pak Choi. The sauce is really yummy and so easy to make. You could easily top this dish with a fried egg to round out the meal.
  • Cilantro {M}: I am always looking for new salad dressings and this Cilantro-Lime Dressing sounds delicious. You can use it on greens or in a bean salad.
  • Edible Spicy Asian Flowers {M}: toss these on your salad or add them to a simple pasta dish. They say you eat with your eyes first so why not make your meal as pretty as possible?!

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Recipe :: Quick Scallion Kimchee

This recipe is from One Good Dish by David Tanis. It makes about 2 cups. It can be served with steamed rice or chopped and stirred into a bowl of brothy ramen-style noodles.

  • Ingredients:
    • 4 bunches scallions
    • 2 teaspoons salt
    • 4 garlic cloves, thinly sliced
    • 1 tablespoon raw sugar or dark brown sugar
    • 1 tablespoon grated ginger
    • 1/4 cup Korean red pepper flakes
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon toasted sesame seeds
    • 1 tablespoon fish sauce
    • 1 tablespoon rice vinegar
  • Directions:
    • Trim the scallions and cut into 3-inch lengths. Put them in a glass or ceramic bowl, sprinkle with salt, and let stand for 10 minutes.
    • Mix together the garlic, sugar, ginger, red pepper flakes, sesame oil, sesame seeds, fish sauce, and rice vinegar. Add to the scallions and toss to coat.
    • Lay a plate over the bowl and leave in a warm place (at least 70 degrees F) for 24 hours. Or, for a stronger-tasting kimchee, let ripen for up to 72 hours. It will keep for a month, refrigerated.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Delicious yet easy homemade bread is a hard thing to come by but this week Alice shares a version you can make in just about 2 hours!

Preserving the Harvest :: Miso Pickles

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Hello!

The Walking to Spring CSA started this week and I couldn’t be happier to a refrigerator full of fresh produce. Let us know how your thoughts on this session – we would love to hear from you!

I wanted to share with you a preservation technique that you may find fun and useful. It is called Misozuke, which is a Japanese miso-cultured pickle. It is really easy and you only need a couple ingredients – miso and veggies. See below to learn more!

Basics
This is a pretty simple process but there are a few key steps to keep in mind:

  • Create a miso-doko: this is the miso pickling paste. You can use any type of miso you have on hand – white and red are the most common. You can use one type or mix together various types. You can add a little sake and/or mirin which will loosen it up and make it easier to submerge the vegetables (I think I will try this next time). Some recipes add other flavorings at this point, such as ginger and garlic.
  • Prepare your vegetables: you could probably use just about any vegetable but turnips, Daikon, kohlrabi and celery are the ones I have seen most often. I am sure broccoli, carrots, scallions and even the stems from your greens would work great. You can cut your vegetables any size but most are sliced about 1/2″ thick or cut into matchstick sized pieces. Whatever size you choose, be sure they are evenly sized so they ferment at the same rate.
  • Layer miso-doko and vegetables: you can do this in just about any kitchen vessel – a dinner plate, food storage container or even canning jars. You can spread a layer of miso in the bottom of the container, lay the prepared vegetables on top, and top them with more miso. If you loosened the miso, you may be able to just push the vegetables in the mixture. Some recipes I have found will place cheesecloth on either side of the vegetables to make it easier to get them out but I didn’t bother with that step.
  • Ferment: you have a choice to ferment on the counter at room temperature, in the refrigerator or a combination of the two. Some people will keep the mixture at room temperature for a day and then transfer to the refrigerator for the remaining time. If you decide to keep it in the refrigerator the whole time, as I did, it may take longer to reach a desired outcome.
  • Taste daily: this process is entirely new to me so I can’t provide a great guideline on how long it will take. Some recipes ferment for just a day while others leave it for two weeks. Taste a small piece everyday and simply remove them when they are to your liking.

Other Resources
I recommend checking out the links below to get an idea of the process others use to make these pickles. They are all a bit different but you can gleam a little from each one.

Leftover Miso
You can use the miso bed over and over as long as you like the flavor – some say up to 10 times. Once it loses flavor, however, there are plenty of ways to get use out of it.

  • Tekka: I am fascinated by this savory condiment made by cooking down miso and ground root vegetables. You can find a recipe and learn more about it here and here.
  • Miso-Sesame Dressing: this probably won’t be as full flavored as compared to using fresh miso but still a great option none-the-less.
    • Ingredients: 6 tablespoons water, 1/4 cup rice vinegar, 7 teaspoons red miso, 1 tablespoon soy sauce, 1-1/2 teaspoons honey, 1 (2-inch) piece ginger – peeled and chopped coarse, 1 small garlic clove – chopped coarse, 1/4 cup canola oil, 1 tablespoon toasted sesame oil
    • Direction: Process all ingredients except canola and sesame oil in a blender until finely chopped, about 15 seconds. With the blender running, add oils in steady stream until incorporated, then continue to process until smooth, about 15 seconds. Can be refrigerated for a week.
  • Simple Miso Soup: add a little of the miso paste to a cup and pour boiling water over, stirring to combine. Top with sliced scallions and enjoy.

Radish Miso Pickles
makes about 1/2 cup finished pickles

Ingredients:

  • 1/2 cup white miso
  • 4-5 French or globe radishes, sliced 1/2″ thick or cut into small wedges

Directions:

  • Place 1/4 cup of the miso in a thin layer on the bottom of a glass food storage container. Place the radishes in a single layer on top of the miso. Spread the remaining miso on top of the radishes. Cover and place in the refrigerator until done.

Weekly Farm Notes :: March 9th, 2016

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Hello,

We are in between CSA sessions currently with the “Walking to Spring” session starting March 16th or 23rd. It is currently full but we may open more shares so please check back with us if interested!

See you tomorrow at market!

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March 9th Produce

Here are the items you can expect at Market:

  • Toscano & Red Russian Kale: I am always trying to get my 2-year-old son to eat more vegetables. He is a good eater but plain sauteed greens are a bit much to ask. Smoothies are a great option but so is anything in bread form. Last week I made Vegetable Packed Pancakes and they were a big hit! They aren’t sweet so you can eat them as is, with a yogurt sauce or on the side of any number of main dishes.
  • Swiss Chard: if you are in a chard rut, check out this list of tasty recipes (Swiss chard taco wraps?! Yah, that’s happening). Remember, don’t throw away the stems!
  • Tender Collards: I love preserving seasonal produce but collards always seemed like a tough option. You could add them to soup or sauce but I wanted something a bit different. If this sounds familiar, you may like our Collard Green Relish recipe. It’s a great balance of sweet, tangy and spicy. It’s delicious with crackers a cheese!
  • Radishes: there is a great new recipe on the Main Street Farmers Market blog for Grains and Greens Salad. These are the type of recipes I love – a good base but with plenty of room for experimenting.
  • Peppery Arugula & Spicy Wasabi Arugula Flowers: with Spring right around the corner, it feels fitting to add edible flowers to our meals. If you aren’t sure how to use them, check out this link for more information.
  • Peppermint: basil isn’t the only herb that works well in pesto – mint is a great option, too! Check out the Mint & Pistachio Pesto recipe below.
  • Chickweed: there are lots of chickweed pesto and salad recipes out there but if you want something a bit different, try this Chickweed Pakoras recipe. It’s on my list for the week!
  • Dead Nettle & Henbit: if you look down as you walk around, I bet you will see a ton of Dead Nettle and Henbit growing (check out this link to identify both). I wouldn’t suggest picking any if you don’t know if it has been sprayed or not. You can feel rest assured ours is chemical free so pick some up and try this Dead Nettle and Henbit Pistou!

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Recipe :: Mint & Pistachio Pesto

  • Ingredients
    • 3 medium garlic cloves, skin left on
    • 1 cup (1 ounce) packed mint leaves
    • 2-1/2 ounces feta cheese, crumbled
    • 1/2 cup (2 ounces) pistachios
    • Juice of one medium lime (2 tablespoons / 1 ounce)
    • 1/3 cup neutral oil (I used grapeseed oil)
    • 2 tablespoons of water (if needed)
    • Salt and freshly ground black pepper
  • Directions
    • Heat a small traditional skillet over medium heat.  Add the garlic cloves and cook, turning occasionally, until they are softened and the skins are charred, about 8-10 minutes.  Remove from heat and when cool enough to handle, remove the skins.  Mince and add to a food processor.
    • Add the remaining ingredients except the water and process until mostly broken down but still slightly chunky, about 10-15 one-second pulses, scraping down the sides of the bowl when needed.  Thin with a little water or additional oil if needed.  Taste and season with salt and pepper if needed.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love learning about new dishes, so was excited to read all about an Indian soup called rasam.

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!