Weekly Farm Notes :: May 11th, 2016

Hello,

We have a couple new items at market this week: carrots, escarole and beet greens! See below for more information and tasty ways to use these items.

Alice O’Dea is following up her post on 2 ingredients cookies with 2 ingredient pizza crust! Making homemade pizza is delicious but I am often dissuaded by making the crust. Now I don’t have any excuses.

See you tomorrow at market!

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May 11th Produce

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

  • Sweet Baby Carrots {M/CSA}: if you are interested in lacto-fermenting but aren’t sure where to start, read through our recent post with tips and tricks to help you get started. Once you have the basics down, give these recipes a try: Carrot, Radish & Apple Ferment and Purslane & Carrot Ferment.
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: since you are saving so much time on the crust, why not spend a little extra and make caramelized onions for this Pizza with Caramelized Onions, Ricotta and Chard recipe.
  • Siberian & Red Kale Mix {M/CSA}: I love this Easy White Bean and Kale Hummus. It’s a fun change from chickpea based hummus and a recipe I come back to over and over.
  • Tender Collards {M/CSA}: have you ever put collard greens in a smoothie? I haven’t tried it as I always think they need to be cooked to death. Why not try it with this Banana Orange Collard Green Smoothie?
  • Natacha Escarole {M/CSA}: aren’t familiar with escarole? Not to worry – it is versatile and can be used both raw and in cooked applications. Here is a good place to start.
  • Red Leaf Lettuce {M/CSA}: a salad is something I think one should be able to put together without a recipe. Check out our post on The Essential Elements to a Satisfying Salad to find out where to start.
  • Scarlet Salad Turnips {CSA}: I rarely using canning as a preservation method as I find so many other options that are easier. I think this recipe for Lemon-Pickled Turnips would work just as well as a quick pickle.
  • Red Kitten Spinach {M}: unless you have been hiding under a rock, you know that spinach is good for you food. But did you know it is this good for you? Seriously, we all need to eat more!
  • Beet Greens {M}: these greens can be used in so many ways, but I love the suggestions on this post: barley salad with lemon, goat cheese and scallions; mixed with ricotta to make a beet green crostini; and stir-fried and served with rice and a fried egg.
  • Edible Mild & Spicy Asian Flowers {M}: one of our loyal patrons, Jerri, posted a picture of lettuce cups topped with our edible flowers. She filled Bibb lettuce with kamut, edamame, corn, fresh herbs & the flowers and topped it with a kale tahini lime sauce. Yum!
  • Peppermint {M}: lemon and mint seem like a natural pairing, not to mention perfect flavors for spring and summer. Why not turn your mint into a Lemon-Mint Vinaigrette to use with all of the salad greens?


Weekly Farm Notes :: May 4th, 2016

Hello,

Mother’s Day is this Sunday! If you are celebrating your own mother or any other mother in your life, be sure to pick up some of our beautiful cut flowers. They’ll be a hit!

I am featuring Alice O’Dea’s weekly article up top this week: check out her 2-ingredient cookie recipe. I am sure my 2-year-old will love them (and who am I kidding…so will I)!

We will have lemon balm and mint infused water available in the booth for your enjoyment. See you tomorrow at market!

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May 4th Produce

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

  • Red Kale Mix {CSA}: I have read that the longer you cook red kale, the sweeter it gets. Saute it in some olive oil over low heat for 30 minutes or so and add anything you like – olives, tomatoes, garlic, cheese or all of the above!
  • Ford Hook & Rainbow Swiss Chard {M/CSA}: our Swiss Chard and Orange Oat Muffins are an elegant way to feature Swiss chard at your weekend brunch.
  • Purple Kohlrabi {M/CSA}: if fermenting foods seems a bit scary to you, read through the tips in our latest post on lacto-fermentation. We include a recipe for salad turnip and kohlrabi sauerruben, in which you grate the vegetables and toss them with salt and add a bay leaf. It’s an easy and delicious way to get started!
  • Tender Collards {M/CSA}: have you guys jumped on the “savory oatmeal” bandwagon? I haven’t yet myself but I am tempted. Recipes like this Savory Steel Cut Oatmeal would be a great addition to a Sunday brunch. Sauteed collards would be a great substitute for the arugula!
  • Lettuce Mix with Red Kitten Spinach & Edible Flowers {M/CSA}: the weather is warming up and that means I want to spend less time making anything that involves the stove or oven. Spring rolls are a go-to in my house when it’s too hot to cook. I love this Thai Spring Rolls with Cashew Sauce recipe but I add lots of fresh lettuce!
  • Edible Asian & Arugula Flowers {M/CSA}: these will make a great addition to the spring rolls above!
  • Baby Red Romaine Lettuce {M/CSA}: did you know romaine lettuce is good source of Vitamin A, Vitamin K and folate? Start your meal with a simply dressed salad for a nutritional boost to your meal!
  • Red Leaf Lettuce {M}: these greens have a strong flavor this week due to the heat so be sure to toss with a dressing that can balance it. I love anything with miso (Miso-Ginger Dressing) or avocado (Avocado Lemon Dressing).
  • Green Butter Lettuce {M}: these leaves are perfect for lettuce wraps. Here is a non-recipe recipe for lettuce wraps – saute a mix of vegetables and mushrooms until softened and toss with an Italian style vinaigrette. Add to lettuce wraps and top with buffalo mozzarella and a drizzle of balsamic vinegar. You won’t be sorry.
  • White Japanese Salad Turnips {M}: miso makes everything better. Try these easy Miso Glazed Turnips if you agree. PS – as an added bonus, you can use the greens in this recipe too!
  • Parsley {M}: here is a recipe you can use to incorporate all sorts of market goodies – Spring Tabbouleh. You can use our parsley, peppermint, salad turnips in place of radishes and kale or red leaf lettuce in place of arugula.
  • Peppermint {M}: this Roasted Lemon Chutney sounds like such a refreshing spread!
  • Lemon Balm {M}: here is a great roundup of fun things to do with this delicious herb – 12 Things to Do with Lemon Balm.


Preserving the Harvest :: Lacto-Fermention + A Sauerruben Recipe!

Hello!

We love fermenting here at Tant Hill Farm so figured it was time to share our tips and tricks to help you lacto-ferment at home. Lacto-fermentation happens when food is submerged in a salty brine and left to sit at room temperature for days, weeks or even months. A specific species of bacteria, Lactobacillus, converts sugars to lactic acid. This process not only preserves food but it also makes it more nutritious and digestible.

There is a lot to learn and we know it can seem overwhelming but it really boils down to the crucial steps listed below. Of course there is more to this – which type of container to use, how to flavor it, etc, but you need to understand these steps first. After reviewing the crucial steps, you will have a greater understanding of the sauerruben recipe below. We hope you enjoy it!

Crucial Steps for Successful Lacto-Fermenting at Home

  • Salt: 
    • Salt is crucial because it both draws liquid from the vegetable, creating its own brine, and also creates an atmosphere where only healthy bacteria can thrive.
      • Amount: most resources recommend using 2% – 5% salt of the fermented vegetables weight. That means trim, peel and cut your vegetables before weighing them and THEN calculate the amount of salt you need. I typically use about 3.5% salt and have had great results (I use sea salt). I would highly suggest investing in a digital scale to make this step easy.
      • Type: do a quick online search and you will find different opinions on whether the type of salt you use makes a difference of not. It comes down to the amount of sodium in your salt, and luckily, it is printed in the nutrition section on the box. Table salt typically has 580mg in 1/4 teaspoon and sea salt has 440mg in 1/4 teaspoon. So, given that I typically measure my salt using a teaspoon or tablespoon, if you use table salt, it will result in a saltier (and sometimes too salty) end product. In the end, I recommend looking at the sodium content on your salt box and if you have a choice, use the salt with the lower amount.
  • Submerge:
    • Lacto-fermentation is an anaerobic process, meaning it happens in the absence of air. That is why it is so important to have all vegetables submerged under the brine and all air-pockets removed. You will often see recipes that state you should add the vegetables a little at a time, pounding them down between each addition. This helps to ensure there are no air pockets remaining. You can also tap the finished ferment on the counter lightly or use a long skewer to remove any trapped air bubbles. There are all sorts of gadgets on the market to help – we love using the Kraut Source but you can use just about anything. It can be as simple as filling a plastic bag with brine and setting it on top to keep the vegetables submerged.
  • Time & Temperature:
    • Time and temperature work hand in hand. You can ferment anywhere between 55°F and 80°F. The lower the temperature, the slower the fermentation and conversely, the higher the temperature, the faster the fermentation. This also affects the flavor – slow fermentations typically have more complex, nuanced flavor whereas fast fermentations can have more intense flavors with a higher chance for off-flavors. There is a useful rule of thumb that states for every 10°C rise in temperature, the rate of reaction doubles. As an example, if it is 10°C (or about 18°F) hotter in your kitchen, expect your fermentation to finish in half the time. In the end, tasting your fermentation every day is the only way to know how it is progressing.

Kohlrabi Sauerruben
makes about 1 cup

Recipe note: traditional sauerruben is made with turnips but I added kohlrabi for an interesting twist.

Ingredients:

  • 15 ounces combined salad turnips and kohlrabi
  • 1-1/2 teaspoons fine sea salt
  • 1 bay leaf

Directions:

  • Trim the salad turnips and peel the kohlrabi. Grate on the large holes of a box grater. I had 8 ounces of grated salad turnips and 4 ounces of grated kohlrabi. The breakdown isn’t as important as the total amount as this determines the amount of salt.
  • Add the grated vegetables and salt to a medium mixing bowl and mix well to combine. Allow to sit for 10 minutes or so to extract the water from the vegetables. You can use any type of fermenting vessel but a pint sized glass canning jar works great here. Add the vegetables a little at a time, pounding them down with the back of a spoon between each addition. There should be enough liquid to cover the vegetables. Add the bay leaf and submerge the vegetables below the brine. If you aren’t using a device that covers the top, cover with cheesecloth and secure with a rubber band. Allow to ferment as desired. I find that I like my ferments after a week or so. Once it is to your liking, cover with a lid and transfer to the refrigerator. I have kept ferments for months and months in the refrigerator but this probably won’t last that long.

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.


Weekly Farm Notes :: Oct 28th, 2015

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.

Are you interested in fermenting? We love using this preservation technique, and given we will have lots of fermentable foods soon (cabbage!), we have started collecting our favorite sources and recipes on Pinterest. Do you have any favorite sites or recipes we should add?

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!

See you at market!

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October 28th Produce

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

  • Mini Cabbage {CSA}: simply roast these mini cabbages just like you would Brussels sprouts for a delicious side dish you can enjoy with any meal.
  • Tatsoi {CSA}: you can use this Asian green just like spinach – so eat it raw or quickly saute it. For a quick meal, try this suggestion of adding it on top of egg and avocado toast. Yum!
  • Bitter Melon {CSA}: have you tried bitter melon before? It is completely new to us but we are excited to try it! This link gives details on how to prepare it and this link provides information and recipe ideas from different parts of the world. Also, did you realize the bitter melon is medicinal? From lowering blood sugar to providing an excellent source of folates, this edible pod is worth adding to your diet!
  • Red Leaf Lettuce {M/CSA}: these large leaves are perfect for vegetarian lettuce wraps! Try replacing the corn with our salad turnips for a truly seasonal meal.
  • Ford Hook Swiss Chard {M/CSA}: these rainy, cool days have me craving soup. Give our Barley and Lentil with Swiss Chard recipe a try!
  • Awesome Asian Lettuce Mix {M/CSA}: it’s almost citrus season so I am thinking about pairing citrus with just about everything. I think this recipe with mandarins, avocado, almonds and an Asian dressing would be perfect with these greens!
  • Tender Collards {M/CSA}: these tender collards are perfect for a quick saute. I love this combination with sesame seeds, sesame oil and mirin for an Asian twist on a Southern classic.
  • Red Russian Kale {M/CSA}: have you tried The Best Kale Salad yet? This week might be the perfect time to try it because you can use the cabbage from your CSA share as well.
  • Scarlet Salad Turnips {M}: shave some of these over a salad or include in the lettuce wraps mentioned above. You can also use these in our Roasted Radish and Salad Turnips with Barley Salad recipe!
  • Spicy Large Leaf Arugula {M}: I love mixing arugula with milder salad greens for a nice balance of flavor. Try our Sweetened Dressing for Spicy Greens recipe and enjoy the boldness of this delicious green!
  • Spicy Asian Mustard Greens {M}: everything gets turned into pesto these days but here is a fresh take. It uses sprouted nuts and eliminates cheese so it’s great for those of us who are dairy-free!
  • Baby Romaine Lettuce {M}: you can’t say romaine without thinking about Caesar salad. If you want to enjoy this classic without feeling guilty, try this tofu based dressing!

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It’s time to start thinking about Thanksgiving! Get your local turkey now!

 


Weekly Farm Notes :: Oct 21st, 2015

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

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

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!

Weekly Farm Notes :: Sep 30th, 2015

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 16th, 2015

Hello!

The CSA starts tomorrow…are you as excited as I am?! So many tasty things to look forward to cooking over the next week. And if you haven’t signed up yet, there are a few spots left! Contact us here to find out more.

Although we haven’t had much at market the past few weeks, we have been busy on the farm and online in this space getting ready for this upcoming growing season. We have posted both an Essentials to Making Soup and an Essentials to Making Salad in hopes you can make both without a recipe. Check it out and let us know your thoughts!

Looking for something to do this weekend? It’s time again for the Tastebuds Farm Tour from 10am-5pm. Stop by our farm, and lots of other amazing farms, and see exactly where your food is grown! We look forward to seeing you soon.

For those with a CSA share – next week you can expect pak choi, awesome Asian salad mix, and tender collards. We will have recipe ideas for you next week!

See you at market!

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September 16th Produce

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

  • Summerfest Komatsuna {CSA}: this Asian green is a cousin of the turnip but with a more mild flavor. It is sometimes called Japanese Mustard Spinach. Cook these greens similar to other Asian greens – stir-fry, steam or add to soups. I think they would be a great addition to a miso soup (look for a recipe soon)!
  • Royal Radishes and Greens {M/CSA}: I made this recipe for Radish & Black Bean Salsa years ago when I first started volunteering for a farm in Cincinnati, OH. I was handing out samples at a CSA pickup and after one little boy tried it, he asked his mom to make it so he could eat it for lunch the next day! It was pretty wonderful, and so is the salsa.
  • Siberian Kale Mix {CSA}: you may be looking for something hearty now that there is a chill in the air. If so, give this Coconut Curried Kale and Sweet Potato dish a try.
  • Amara Mustard Greens {M/CSA}: Also called African Kale, these mustard greens are on the mild side. I think they would be great in our Greens & Cheese Frittata Muffins or in our Millet & Quinoa Patties!
  • India Mustard Greens {M/CSA}: these mustard greens are spicy and I think they would be great in a sauce. Try our Green Tahini Sauce or my recipe for Mustard Green Harissa.
  • Arugula {M}: so many wonderful ways to enjoy arugula – check out this post from The Kitchn for a little inspiration.
  • Hakurei Salad Turnips and Greens {M/CSA}: here is a simple farro salad recipe to use both your turnips and the greens. Simply add white beans or your favorite protein and dinner is ready!
  • Green Tomatoes and Red Cooking Tomatoes {CSA}: I know what I am doing with my green tomatoes – frying them! There are a million recipes for fried green tomatoes but this one is served with basil mayonnaise, so pick up some basil tomorrow too! And for the red cooking tomatoes, add them to Main Street Farmers Market recipe for West African Soup – yum!
  • Snap Green Beans {CSA}: you might as well enjoy basil now before it is gone – Green Bean Salad with Basil, Balsamic and Parmesan.
  • Basil {M}: I learned a great new technique last week to preserve basil. Take a stack of 10 or so leaves, place them in a pint sized canning jar, sprinkle with salt and olive oil, and repeat until jar is full. Drizzle stack with additional olive oil until basil is mostly covered (it will continue to compress – check it every day or so for a few days to make sure it is fully covered). They should keep in the refrigerator for months!
  • Eggs {M}: did you know unwashed, farm fresh eggs can last up to 3 months in the refrigerator?! Pick some up tomorrow and you will always have a meal options waiting for you.

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Other :: Alice O’Dea Article

Have you read Alice O’Dea’s latest article? She is opening the door on one of my favorite things to make in the kitchen – sauces! So much to learn, so let’s do it together.