Farm Notes March 22nd: Walking to Spring CSA is Here!

Hello from Tant Hill Farm! We are so excited about the Spring season and all the surprises it has in store for us The weather has been a little strange but we just go with its flow! Our new baby Chicks are growing so quickly, by July we will have more Organic free range, soy and wheat free eggs to offer! Our Walking to Spring CSA session starts today, pick up at Main Street Farmers Market and Nutrition World Farmers Market.

We are at Nutrition World Farmers Market every Saturday from 11:30am-1pm.

See you at Main Street Farmers Market!

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March 22nd Produce

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

  • Toscano Kale {CSA} Red Russian and Siberian Kale {M}: check out this recipe from the Kitchen of Blackwell Smith. Don’t throw your stems away!! Kale Salad with Apples and Peanuts
  • Rainbow {M/CSA} and Giant Ford Hook Swiss Chard {M}: while you can use just about any green in our latest recipe – Chard Onion Cheese Frittata – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Dragon Tongue and Spicy Asian Mustard Greens {CSA}: did you know mustard greens are linked to cancer prevention? They are also touted as cholesterol lowering machines, along with kale and collards, so be sure to get your daily dose of these greens! The Spicy Asian Mustard has a Horseradish bite that is tamed when cooked. Mustard Greens are amazing with your scrambled eggs in the morning!
  • Tender Collards {CSA}: Collard Green and Pecan Pesto is a great recipe as the weather is starting to warm. Basil is not the only green you can use for pesto. You can also use your favorite nut if pecans are not your fancy!
  • Red Kitten Spinach {M/CSA}: this is the most beautiful spinach I have ever grown! The dense texture, the arrowhead shape and the stunning burgundy coloring is so vibrant! Check out Blackwell Smiths recipe for Warm Red Kitten Spinach Salad.
  • Organic, Range Free, Soy and Wheat Free Eggs {M}: here is a muffin-type meal that would be great with any number of our greens – Quinoa Kale Bites. A few eggs bind together quinoa, kale (or other greens) and cheese to make a healthy on-the-run meal.
  • Green Onions {CSA}: Add these beauties to any salad or meal.
  • Herbs: Parsley {M/CSA}, Rosemary, Garlic Chives, English Thyme and Sweet Mint {M} Here is a great site on how to store and prepare your herbs. Herbs. The herbs will store well in the bag they come in!
  • Edible Asian and Arugula Flowers {M}. Flowers make a great addition to your Kale salad. If you love presentation, this will take it to another level!
  • Medicinal and Nutrient Dense Chickweed for Smoothies, Teas or Tincture. See Chickweed is a Star for some great info on this amazing Herb!

“The doctor of the future will give no medicine, but will instruct his patient in the care of the human frame, in diet, and in the cause and prevention of disease.” Thomas Edison


Kale Salad with Apples and Peanuts from the Kitchen of Blackwell Smith

Hello from Tant Hill Farm! With the abundance of Nutrient dense greens this time of year our body screams out for them! Its part of the seasonal eating. With these greens are beautiful stems that are full of nutrition as well. Some may cut the stem out and use the tender leaves. but please don’t throw them away. There are multiple uses for these stems, check out This website for some great ideas. If you are unable to use the stems, an addition to a compost bin or pile will guarantee it goes back into the earth. Below is a recipe from Blackwell Smith. His recipes are quick and delicious. Have fun with your Greens and stems, your body will love you for it!

From Blackwell Smith:

Stems in greens. What do you do with these? Basically if you don’t simmer them in a pot, puree in a smoothie or slice them very small, you may end up with something undesirable, tough or stringy. We have a recipe that will help you get the most out of your produce. It’s simple, easy and quick. You can keep it in the cooler for few days or eat it right out of the mixing bowl.

Kale salad with apples and peanuts
Ingredients
1 bunch of your favorite Tant Hill Farm kale
1 apple
1/3 cup peanuts
1 teaspoon fresh ginger fine chopped
1 teaspoon Sriracha
1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons apple cider vinegar
Directions
-hold kale in one bunch tightly slice stems no more than a 1/8th inch slowly moving up the leaves
-cut apple off of core, lay flat, cut thin strips
– pour all liquid ingredients and ginger into mixing bowl and stir together
– put kale, peanuts and apples into bowl and mix with dressing
– serve now or save for later
You could use almonds instead of peanuts. Oranges can substitute for apples. Summer fest or mustard would make excellent additions or substitutes.
Remember fresh food is the best food!!!

Quinoa & Chickpea Lettuce Cups

Hi!

Romaine lettuce is often associated with Caesar salad but we think it makes a great lettuce cup too. Unlike butter lettuce, which is very tender, it holds its shape well and you don’t have to worry about it crumbling underneath your filling. Also, our romaine is harvested when the outer leaves are only about 6 inches long, which makes it the perfect size for this application.

The filling variations are endless. Quinoa cooked in the way described below provides a good, sticky base for the other items but you can use millet, rice or any other grain you have on hand. Switch out the beans and use black, kidney, cannellini or even French lentils (or choose another protein source all together). You don’t have to use the olives or capers but I would include something with a bit of punch – chopped pickles, sun-dried tomatoes or some kind of chopped fermented vegetable. I like a little extra crunch from the celery but you can leave it out if desired. Choose whichever spices you like best and make it your own!

Quinoa & Chickpea Lettuce Cups
serves 4-6 as a main meal

Recipe note: below I suggest topping the lettuce cups with crumbled feta for ease but I think a feta or yogurt based sauce with fresh herbs would take this over the top. I am thinking of something like this recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, finely diced
  • 2 large garlic cloves, minced
  • 1 cup washed quinoa
  • 2 cups water
  • 1 (15 ounce) can chickpeas, rinsed
  • 1/4 cup sliced olives
  • 1 tablespoon drained and rinsed capers
  • 3 tablespoons thinly sliced celery (from about 3 small stalks)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • Salt and freshly ground pepper to taste
  • Romaine lettuce and feta to serve

Directions:

  •  Heat oil in a medium saucepan until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the quinoa and water and bring to a boil. Reduce heat to medium-low, cover and cook until all the water is absorbed, about 16 minutes. Remove from heat and allow to sit for 10 minutes. Transfer to a medium mixing bowl.
  • Add the chickpeas, olives, capers, celery, oregano, oil, vinegar and salt and pepper and stir well to combine. Taste and adjust seasoning as needed. Serve on romaine lettuce leaves topped with crumbled feta if desired.

Farm Tour Pictures + Spring Details

Hello!

Instead of my regular recipe post, this week I am going to share some farm photos from my recent visit. Gina was working her day job and Mark was busy with errands so it was mostly Cormac (my son), Henry (the small farm dog, aka, our tour guide!) and myself exploring. Being on the farm was a great reminder of how much work it takes to get produce from farm to plate. We owe Mark & Gina a world of gratitude!

Also, a couple items to know about for the upcoming months:

  • Walking to Spring CSA Session: here are some items you can expect during the upcoming session: turnips, beets, radishes, spinach and cabbage.
  • Mushrooms: we are starting to grow mushrooms! You can expect to see oyster mushrooms this spring and shiitake mushrooms closer to the fall.
  • Plant Starts: we will have plant starts available to purchase soon. We have tomatoes, peppers and herbs but please let us know if there is anything you would like us to start for you!

That’s it for now. We hope you enjoy the farm pictures below!

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Mya and Theo Henry Cat High Tunnel Outside fields High tunnel Henry in high tunnel Food Food 2 high tunnel Cormac exploring Cormac exploring Food 3 Food 4 Food 5 Food 6 Food 7 Mark watering Field Farm tools Donkey Goats and chicken Donkey and goat Donkey, goat and chicken Cormac and Henry View walking towards back of farm Pigeon Mountain plants Henry Looking back towards farm Cormac exploring Cormac and Henry Take time to smell the flowers Exploring the hay Hay and pitchfork Farm tools Sky Tractor Plant starts Plant starts Plant starts Plant starts Plant starts Mark watering plant starts Farm dogs Scale Rooster


Weekly Farm Notes :: June 2nd, 2015

Hello,

The Spring CSA ended last week but we will still have lots of goodies available tomorrow. See below for details on the produce you can expect. Also, I have included a recipe for Saffron Cauliflower and details on Yardlong Beans. Hope to see you at the market tomorrow!

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June 3rd Produce

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

  • Tomatoes!: since the tomato season is just kicking off, I am going to suggest simply slicing your tomatoes, dousing them in your favorite extra-virgin olive oil and sprinkling with balsamic vinegar, salt and pepper. There are many weeks ahead of tomato dishes, why not just enjoy them raw?
  • Kohlrabi: here is an easy, flavorful way to enjoy kohlrabi: mix together 3 tablespoons sesame oil, 4 teaspoons white vinegar, 4 teaspoons soy sauce, 2-3 tablespoons sugar, 4 teaspoons sesame seeds (I like the black seeds because they stand out more). Then peel and slice kohlrabi thinly and marinate in the mixture.
  • Flat Head Cabbage: I guess it’s about time for grilling recipes! Check out this recipe for grilled cabbage with yogurt and mint. It’s a great way to use mint from the market too!
  • Cheddar Cauliflower: this version of cauliflower was first discovered in Canada in 1970, although it took years of crossbreeding before it was widely available. The color comes from a genetic mutation that allows the plant to hold more beta carotene. It also contains about 25% more vitamin A than white cauliflower (information from The Kitchn). Check out the recipe below if you need some inspiration!
  • Rainbow Chard: summer weather calls for raw salads. This Creamy Maple Mustard Raw Chard Salad sounds great!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Red Russian Kale: kale is a great in these Greens & Cheese Frittata Muffins!
  • Lemon Balm: have you ever tried a shrub? It’s a sweetened vinegary drink and it tastes amazing steeped with lemon balm! Check out our recipe here.
  • Mint: use your mint in the grilled cabbage recipe above!

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Recipe :: Saffron Cauliflower

This recipe comes from one of my favorite cookbooks, Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. It serves 4 as a side dish.

Ingredients:

  • 1-1/2 teaspoons saffron
  • 1/3 cup boiling water
  • 1 medium head of cauliflower, divided into medium florets
  • 1 large red onion, sliced
  • 2/3 cup golden raisins
  • 1/2 cup green olives, pitted and cut lengthwise in half
  • 4 tablespoons olive oil
  • 2 bay leaves
  • Salt and black pepper
  • 4 tablespoons roughly chopped parsley

Directions:

  • Preheat oven to 400 degrees F. Put the saffron strands in a small bowl and pour over the boiling water. Leave to infuse for a minute, then pour the saffron and water into a large mixing bowl. Add the remaining ingredients, except the parsley, and mix well.
  • Transfer mixture to a medium ovenproof dish, cover with foil and place in the oven. Cook for 40-45 minutes, or until the cauliflower is tender but still a bit firm, not soft. Halfway through the cooking time remove the dish from the oven and stir well, then cover again and return to bake.
  • Once the cauliflower is cooked, take it out of the oven, remove the foil and allow to cool down slightly before stirring in the parsley. Taste and adjust seasoning, then serve warm or at room temperature.

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Summer Produce :: Yardlong Beans

Yardlong beans go by many names: bora, bodi, long-podded cowpea, asparagus bean, pea bean, snake bean, or Chinese long bean. Because it grows well is sub-tropical and tropical climates, it is typically found throughout Southeast Asian countries. Here are some interesting tidbits I discovered in my research:

  • Yardlong beans become waterlogged when cooked steamed or boiled so are best cooked with oil
  • Although the beans can grow to be 3 feet long, optimal picking is between 12-18″
  • They are a good source of protein, vitamin A, thiamin, riboflavin, iron, phosphorus, and potassium, and a very good source for vitamin C, folate, magnesium, and manganese
  • I have found references to canning and fermenting these beans so I plan on trying both this summer!

Weekly Farm Notes :: May 19th, 2015

Hello,

Now that we are close to the end of the Spring CSA, we wanted to give you a heads up on what to expect from us this summer. To start, we will have lots of beans! The list includes green beans, yard long beans, Crowder peas, Italian beans, October beans, and half white runners. To give you some insight into each variety, we will highlight a different bean each week. Up this week: Crowder peas! Check out the details below.

Hope to see you at the market tomorrow!

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May 20th Produce

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

  • Kohlrabi: I have been daydreaming of kohlrabi fritters lately. You too? This recipe looks like a great place to start.
  • Beets: you HAVE to try roasting beets and combining them with kalamata olives, orange and goat cheese. It is one of the best flavor combinations I have ever tried. It’s great on a sandwich or as a salad. I wrote about it here – give it a try and let us know what you think!
  • Green Leaf Lettuce: the lettuce this week has turned a little bitter so we wanted to provide a salad dressing recipe that would stand up to it. See below!
  • Salad Turnips: I have loved adding these raw to my sandwiches this week. Today I sliced these thinly and added them to a sandwich with hard boiled eggs, avocado and Sriracha. Talk about good food, fast!
  • Tender Collards: don’t forget, you can dehydrate your greens! Check out more here.
  • Toscano & Beira Kale: I really love these little baked quinoa and kale bites. I have a feeling you will too.
  • Napa Chinese Cabbage: I posted this recipe last week for spicy raw pak choi but I think it would be equally as good with this cabbage. I served it along side a ramen noodle soup and it was perfect.

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Recipe :: Sesame-Miso Dressing

This recipe is from Cook’s Illustrated and will coat 10 cups of washed and dried salad greens.

Ingredients:

  • 2 tablespoons white miso
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 tablespoons water
  • 2 tablespoons peanut oil
  • 2 tablespoons sesame seeds, toasted and crushed
  • 1 scallion, sliced thin

Directions:

  • Whisk together miso, honey, soy sauce, and water in medium bowl; gradually whisk in peanut oil, then stir in sesame seeds and scallion.

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Summer Produce :: Crowder Peas

I had never heard of crowder peas so thought we would start here. Below are a few interesting tidbits I found on this site. I am really looking forward to trying these this summer!

  • The crowder pea variety gets its name from the way its peas crowd themselves in the pod.
  • Blackeye peas, crowder peas, field peas, and Lady Cream peas are varieties of the same species commonly called “cowpeas” or “Southern peas”.
  • It has a rich, hearty flavor and creates a dark pot liquor when cooked.
  • 1 cup (172 grams) of cooked crowder peas has only 200 calories, very little fat and 45% RDA of fiber.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on shrubs (which featured our recipe!).


Weekly Farm Notes :: May 13, 2015

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.


Weekly Farm Notes :: May 5th, 2015

Hello! Happy Cinco de Mayo! I have no personal affiliation with this celebration but I sure do look forward to enjoying a margarita tonight 🙂 Hope to see you at the market tomorrow.

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May 6th Produce

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

  • Purple Kohlrabi: I am sooo excited for kohlrabi! You may not be familiar with this funky looking vegetable but now is the time to get acquainted. Kohlrabi is part of the Brassica family, along with Brussels sprouts, broccoli, cabbage, kale and collards, so you know it is good for you. It takes a little effort to peel but you are rewarded with crunchy goodness that has a mild broccoli flavor. For those that love little health statistics – kohlrabi has more Vitamin C than oranges or red cabbage. I love to eat it raw but it can be steamed, roasted, pickled, or turned into a number of salads, fritters or soups. Here is a good place to start for inspiration.
  • Pak Choi: I broiled my pak choi last week and really liked the results! It takes a little prep but heres what you do – slice the entire head in half and carefully clean out each section under cold running water. Lay on clean kitchen towels and pat dry. Toss with a little vegetable oil and broil for a few minutes on each side. Remove from oven and trim leaves away (which should now be quite brown), slicing thinly once cool enough to handle. Place the lower section back under the broiler until browned, a few minutes longer. Allow to cool slightly and then slice thinly. Toss with rice and protein of choice for a great meal.
  • Romaine & Red Leaf Lettuce: if you need a go-to dressing for all your greens, look no further! Check out the recipe below and toss it with your lettuce, chard and Asian greens.
  • Rainbow Swiss Chard: don’t forget, you can dehydrate your greens if desired. Check out our recipe here.
  • Tender Collards: can you really ever have enough pesto in your life? I don’t think so. Add this recipe to your collection.
  • Summerfest Asian Greens: I still haven’t done anything fun with these greens yet – tell us how you use them!

Upcoming Produce

Below are some items that you can expect to see in the coming weeks:

  • Beets: I always tend to roast beets but here is a tasty boiled salad idea from our friends at Riverview Farm.
  • Salad Turnips: if you haven’t had salad turnips before, you are in for a treat. They are sweet and tender and will totally change your opinion of turnips! I just slice them to eat raw in a salad. We would love to hear how you use them!
  • Baby Red Romaine: do you guys follow the Main Street Farmers Market blog? They post great recipes. This is more of an idea than a recipe, but I think adding these greens to the Ploughman’s Lunch would be great.
  • White Kohlrabi: the white version tastes just like the purple version (to me, at least). For a quick feast, just peel, slice into finger length pieces, and dip into hummus.
  • Chinese Napa Cabbage: this is the main ingredient used in the most common type of Korean kimchi. I think a southern take on kimchi is in order!

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Recipe :: Balsamic-Mustard Vinaigrette

I love this dressing because it is flavorful enough to stand up to the assertive greens we receive each week. The recipe below makes 1/4 cup but I would double or triple it to make sure there is plenty on hand.

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons minced shallot (I think green garlic would work great here too)
  • 1/2 teaspoon mayonnaise
  • 1/2 teaspoon fresh minced thyme
  • 1/8 teaspoon salt
  • Pinch pepper
  • 3 tablespoons extra-virgin olive oil

Directions:

  1. Whisk vinegar, mustard, shallot, mayo, thyme, salt and pepper together in a small bowl until smooth. Whisking constantly, slowly drizzle in oil until emulsified. Keeps refrigerated for 2 weeks.

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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.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on bean salads!


Weekly Farm Notes :: April 27th, 2015

Hello! Hope everyone is having a great start to the week. Below are this week’s farm notes. See you at the market on Wednesday!

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April 22nd Produce

Here are some of the items you may have picked up at market last week:

  • Black Summer Pok Choi: toss this Sesame Pak Choi with Asian noodles or rice and protein and you can have dinner on the table in no time.
  • Red Russian Kale: give this recipe a try for Garlicky Kale Salad with Crispy Chickpeas and use the green garlic in the dressing!
  • Rainbow Swiss Chard: don’t throw away those chard stems! See the recipe below for a little inspiration.
  • Tronchuda Beira Kale: I love fritters and these Potato, Scallion and Kale Cakes look like something I need to make very soon.
  • Butterhead Lettuce: we have grown this variety before called Adrianna. It has grown so strangely this year but is still very tender with a buttery texture. It is not washed because it is so delicate. Try this lettuce with some Red Russian Kale and the Summerfest Asian greens for a delicious salad.
  • Summerfest Komatsuma Asian Greens: wonderful rich flavor for salad, saute or soup.
  • Green Garlic: try this in the garlicky kale salad dressing listed above!

April 29th Produce

Below are some items that you can expect to see this week:

  • Red Dragon Mustard Greens: I thought this nutritional breakdown from Whole Foods was very interesting:
    • The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. When bile acid binding takes place, it is easier for the bile acids to be excreted from the body. Since bile acids are made from cholesterol, the net impact of this bile acid binding is a lowering of the body’s cholesterol level. It’s worth noting that steamed mustard greens (and all steamed forms of the cruciferous vegetables) show much greater bile acid binding ability than raw mustard greens.
  • Garlic Chives: high in Vitamin C also rich in vitamins A & B, iron, calcium, sulfur and magnesium. Good tonic herb to take regularly.

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Recipe :: Chard Stem Relish

Looking for a fun way to use your Swiss chard stems? Here is a great recipe from Steven Satterfield’s Root to Leaf: A Southern Chef Cooks Through the Seasons. I made a batch this past weekend but haven’t used it on anything yet. I might drizzle a little over blue cheese on crackers. Let us know how you use it!

Ingredients:

  • 2 cups diced Swiss chard stems
  • 1 cup red wine (I used Cabernet Sauvignon)
  • 1/2 cup red wine vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions:

  1. Combine all ingredients in a medium saucepan and bring to a simmer over medium heat. Cook until stems are tender, 8-10 minutes. Remove stems with slotted spoon and reduce liquid by half. Let cool separately and combine. Store for 4 weeks.

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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.

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Other News

Have you read Alice O’Dea’s latest article? Check out her latest article on the benefits of eating beans!


Weekly Farm Notes :: April 20th, 2015

Hello!

This is the first in a series I hope to publish each week to give you some insight into what you can do with items you picked up last week at market and also what produce to expect in the coming weeks. I will also provide you with recipes and any local food-related news and events of interest. Let’s jump right into it!

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April 15th Produce

Here are some of the items you have picked up at market last week:

  • Radishes: these are the Icicle variety. Gina suggests roasting them to calm the spiciness. Here is a great article and link to a recipe from The Kitchn. I plan on trying it tonight!
  • Black Summer Pok Choi: need a little inspiration? Check out the recipe below!
  • Red Russian Kale: have you tried our Green Tahini Sauce yet? If not, this kale would be great in it!
  • Rainbow Swiss Chard: now that it is getting warmer, a Chilled Swiss Chard Soup is in order.
  • Tronchuda Beira Kale: this unique specialty from Portugal is also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves are similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in soup.
  • Red and Green Romaine and Red Leaf Lettuce: the red leaf lettuce has some bronze colored edges and the red romaine has some hints of red. These aren’t as colorful as usual given the sun has not been out a lot recently and they were harvested a little early.
  • Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

April 22nd Produce

Below are some items that you can expect to see this week:

  • Red Dragon Mustard Greens: I developed a Mustard Green Harissa recipe last year when I was trying to figure out what to do with these greens. While I love mustard greens simply sauteed and eaten in any type of egg dish, this recipe will spice things up a bit more.
  • Garlic Chives: I love garlic chive pesto but here’s a thought if you don’t want to be too exact: make a deconstructed pesto. Toss pasta with minced garlic chives, Parmesan, toasted and chopped nuts of choice and a healthy dressing of olive oil. Couldn’t be easier!
  • Tronchuda Beira Kale: looking for healthy food you can eat on the run? This kale would work great in our Quinoa and Kale Bites!
  • Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

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Recipe

I just picked up a copy of America’s Test Kitchen The Complete Vegetarian Cookbook which features over 700 vegetarian recipes. There are plenty of vegan and gluten-free options and many of them are quick to put together. I haven’t tried it yet but the recipe below looks like a great option for your Pok Choi (or Bok Choy).

Ingredients:

  • 2 teaspoons vegetable oil
  • 2 heads bok choy (4 ounces each), stalks sliced 1/2 inch thick and greens chopped
  • 1 shallot, minced
  • 1-1/2 cups basmati rice, rinsed
  • 1-1/2 cups water
  • 3/4 cups coconut milk
  • 1 lemon grass stalk, trimmed to bottom 6 inches and smashed
  • Salt and pepper
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon grated lime zest plus 2 teaspoons juice

Directions:

  1. Heat oil in large saucepan over medium-high heat until shimmering. Add bok choy (pok choi) stalks and shallots and cook, stirring occasionally, until softened, about 2 minutes.
  2. Stir in rice, water, coconut milk, lemon grass and 2 teaspoons salt and bring to a boil. Reduce heat to low, cover and simmer gently until liquid is absorbed, 18-20 minutes.
  3. Fold in cilantro, lime zest and juice and bok choy greens, cover and cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste and serve.

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Events

Join us at the Main Street Farmers Market Spring-A-Ma-Jig this Wednesday, April 22nd from 4-6pm! There will be fresh smoked chicken and chicken tacos from Hoe Hop Valley Farm, some spring side dishes from The Farmers Daughter Cafe, live music, and kids activities. It’s sure to be a great time!

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Other News

Have you read Alice O’Dea’s latest article? Check out her Takeaways From the Scenic City Supper Club!