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

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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

Chard Onion Cheese Frittata from the kitchen of Blackwell Smith

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  • 6 leaves of Ford Hook Swiss chard cut into 1/3 inch ribbons stems and all (you can use any greens for this recipe)
  • 1/4 medium red onion cut julienne
  • 3 tablespoons butter(split)
  • 15 pieces 1/2 squares slices of sharp cheese (Cheddar, Gruetli, Gruyere, Comte)
  • 4 farm fresh eggs beat and seasoned
  • Salt and pepper

Have all ingredients prepped.
Turn broiler on in oven.
Place 12 inch nonstick skillet over medium/ medium-high heat.

Add half of butter into skillet.
If it isn’t sizzling turn it up, if it’s burning turn it down, if it’s sizzling and browning slightly your ready to go.
Add onions. Saute until tender and sweet, season with salt and pepper.
Place chard in pan, turn it gently to wilt, don’t fully cook we want texture, season with salt and pepper.
Cover pan evenly with the vegetables.
Add rest of butter in little pinches around the pan.
Once butter is melted, pour in eggs over the vegetables and cover bottom of pan.
Don’t fiddle with it! Let eggs cook for about one and a half minutes.
Add cheese and place under broiler until cheese is melted and eggs are set.

You can serve hot or cold. Cut into squares or pie slices. Great for breakfast, lunch or dinner!

Weekly Farm Notes :: December 14th, 2016

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Hello,

Our fall CSA has ended (unless you received a text from us with details on an extension) – however, we will still be at market and will have a weekly share available for only $25/week! This will make your market shopping fast and easy! Contact us by Tuesday morning to reserve your share.

Still looking for the perfect gift? Give the gift of health with a CSA share! Stop by our booth or call us at 423-637-9793 to purchase.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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December 14th Produce

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

  • Awesome Asian & Lettuce Mix {M/CSA}: if you haven’t tried our Cumin Roasted Sweet Potatoes & Avocado Salad, now is the time while you can still find sweet potatoes at the market! It is one of my favorite salads as of late – I hope you try it!
  • Variety of Kale {M/CSA}: the combination of eggs, greens and cheese is one I fall back on time and time again. Combine those three ingredients and you have a satisfying main meal in no time. This Kale & Goat Cheese Frittata looks like a great place to start if you want to play around with these ingredients!
  • Swiss Chard {M/CSA}: while you can use just about any green in our latest recipe – Millet Pie with Greens & Feta – I like how quick Swiss chard cooks down. Thinly slicing the stems and cooking them with the onions is an added bonus!
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these mild, tender greens would be a great addition to our Vegan Pho soup. Toss them in right at the end as they only take a minute or so to cook.
  • Bold & Peppery Arugula {M/CSA}: this arugula is great sauteed and could be paired with just about anything. If you are looking for a quick and healthy recipe, try this Arugula Wilted with Mushrooms & Onions.
  • Red Butter Lettuce {CSA}: I love to use butter lettuce for wraps. There are endless recipes you can find online but I love this Quinoa & Chickpea Lettuce Cup recipe. You can adjust the recipe in numerous ways and make a version you love.
  • Pak Choi Leaves {CSA}: have you checked out our Edamame & Pak Choi Salad yet? It is a great way to get a healthy dose of raw greens and protein along with lots of flavor. We hope you like it!
  • Dragon Tongue Spicy Asian Mustard Greens {M}: 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!
  • Tender Collards {M}: you may not think of collards as a festive food, but it can be with our Collard Green Relish! Make a batch now to serve over the holidays.
  • Red Kitten Spinach {M}: if you need a quick breakfast you can take on the road, try our Greens & Cheese Frittata Muffins. Make a big batch to enjoy throughout the week!
  • Organic, Range Free, Soy Free Eggs {M}: here is another 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.
  • Wasabi Arugula {M}: this arugula has a bite so I like to pair it with something sweet. Try our Wasabi Arugula Rice Bowl with Miso-Ginger Dressing or just simply toss the dressing with the greens for a yummy salad!

Millet Pie with Greens & Feta

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Hello,

Here is a quick way to make a festive, vegetarian friendly meal with little more than greens and pantry staples. The recipe is based on one from Whole Grains Every Day, Every Way, which is a great resource for those who wish to incorporate more grains in your diet.

Millet is a small, typically golden colored grain that you can usually find in the bulk section of the grocery store. It is known widely in the US as bird food but the cooking properties and health benefits make it great for us, too. Check out this site to learn more about the heart-protective benefits and more that make this a great grain to integrate into your meals.

You can switch this recipe up in any number of ways: use various types of greens, use a different type of cheese, add more spices or different herbs, or use roasted red peppers instead of sun-dried tomatoes. Play around and have fun!

Millet Pie with Greens & Feta
serves 4-6

Recipe notes: 1) you can use a different sized container depending on how thick you would like it to be; the end result is about an inch or so thick in a 9×13 baking dish. 2) use any type of green you have on hand but I would recommend pre-cooking sturdier greens as they may not cook down enough to be done when the millet is finished.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, cut into a small dice
  • 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 cup hulled millet, rinsed
  • 6 ounces Swiss chard (about 12 medium leaves), de-stemmed and chopped (see recipe note)
  • 4 ounces crumbled feta (about 1 cup)
  • 3 ounces sun-dried tomatoes, rinsed and dried if packed in oil, thinly sliced
  • 2 tablespoons chopped freshly parsley
  • Salt and freshly ground black pepper

Directions:

  • Lightly grease a 9×13 baking dish and set aside.
  • Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until spotty brown and soft, about 8-10 minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 1 minute. Add 3-1/2 cups of water and bring to a boil.
  • Stir in the millet, reduce heat to medium, cover and cook for 10 minutes. Uncover and boil the mixture, stirring occasionally, until most of the remaining water evaporates, 5-8 minutes.
  • Continue cooking over low heat until the millet becomes very soft and the mixture is thick and porridgy, about 5 minutes more. Add the Swiss chard and cook, stirring frequently, until the greens are wilted and soft, another couple of minutes. If the mixture becomes dry before the millet is tender, add 1/4 cup boiling water at a time.
  • Turn off the heat and stir in the feta, sun-dried tomatoes and parsley. Taste and adjust seasoning as needed. Pour mixture into the prepared baking dish and smooth surface. Set aside to cool until set, about 1 hour.
  • To serve, cut into squares and serve at room temperature. For a bit more flavor and texture, pan fry the squares in a little oil until browned and slightly crispy on each side. Enjoy.

Weekly Farm Notes :: December 7th, 2016

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Hello,

This is the last week of this season’s CSA. We will be in contact via email for those that need an extension. We have plenty of preservation recipes below if you want to extend your bounty for the weeks and months to come!

Still looking for the perfect gift? Give the gift of health with a CSA share! Stop by our booth or call us at 423-637-9796 to purchase. For other ideas, Alice O’Dea has a wonderful list you can find here.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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December 7th Produce

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

  • Red Butter Lettuce {M/CSA}: there aren’t many ways (that I know of, at least!) to preserve lettuce but here is a great soup that you can make and then freeze for later – Lettuce Soup with Fontina Gratin.
  • Jerusalem Artichokes {M/CSA}: if you aren’t familiar with these tubers (which are also called Sunchokes), check out all of the recipe ideas at this link. In addition, I have thinly sliced, dehydrated and then ground these up to make a powder. I then added it to mashed potatoes and other starchy dishes for an extra flavor boost.
  • Awesome Asian & Lettuce Mix {M/CSA}: back to preserving lettuce – some people actually freeze it raw and then use it later. The leaves will definitely loose their crunch when thawed but they can be used for soups or casseroles. To learn more, read this post: How to Freeze Lettuce Leaves.
  • Variety of Kale {M/CSA}: no food preservation list is complete without a pesto recipe. I particularly love our Super Greens & Sunflower Seed Pesto recipe. You can use just about any greens you have on hand or use a variety for a more complex flavor.
  • Rainbow & Giant Food Hook Swiss Chard {M/CSA}: while we don’t have pak choi this week, our Swiss chard would be a great substitute in our Edamame & Pak Choi Salad. You can thinly slice the stems and add them along with the greens. As an added bonus, you can toss in some of our green onions as well.
  • Dragon Tongue, Spicy Asian & Giant Red Mustard Greens {M/CSA}: have you ever tried Pickled Mustard Greens? We have a recipe for Quick Pickled Radish Leaves that you could try as well.
  • Kohlrabi {CSA}: I have two preservation thoughts for kohlrabi: 1) you could make a batch of our Sauerruben if you like to ferment or 2) you could try our Miso Pickles. You will get a very different end result depending on which you chose but you can’t go wrong.
  • Green Onions {CSA}: one way to preserve green onions is to use them in our Green Onion Yogurt Flatbread and then freeze the bread. Be sure to freeze each piece individually and then stack them in a ziplock bag to store.
  • Tender Collards {M}: these “Cheesy” Collard Green Chips don’t last longer than an hour in our house. Similar to store bought chips, these keep you coming back for more (but you don’t feel guilty in the process)!
  • Summerfest Asian Greens {M}: here is a fun post on Asian Greens in which the author provides a Garlic Buttermilk Dressing at the end that would go great with these or any number of our other greens.
  • Organic, Range Free, Soy Free Eggs {M}: I gotta admit, the sound of pickled eggs has never appealed to me. I can just find so many other ways to use farm fresh eggs! But…if you find yourself with an oversupply, this recipe might be a good one to try.
  • Bold & Peppery Arugula {M}: pureed soups are great for the freezer. I think this Creamy Vegan Arugula Soup sounds like a great way to preserve arugula!
  • Wasabi Arugula {M}: while this isn’t technically “pesto”, you can use the sauce in a similar fashion. I think you could substitute some of the herbs with our wasabi arugula and leave out one or both of the jalapenos (sine the greens will give it some spice). Yum!

Weekly Farm Notes :: November 30th, 2016

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Hello,

We hope you all had a wonderful Thanksgiving!

Just a couple of announcements:

  1. We have a few more CSA shares available so let us know if you are interested
  2. Single shares are still available

Either of the options above would make a perfect gift of health for you or a loved one!

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-12pm. Stop by and say hey!

See you at market!

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November 30th Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: have you tried our Cumin Roasted Sweet Potatoes & Arugula Salad yet? It is the perfect salad for this time of year – starchy yet fresh, savory yet bright. We hope you love it as much as we do.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens, and really any greens, make a great addition to stir-fries. This Hon Tsai Tai Stir Fry recipe can be adapted in any number of ways but be sure to include the greens!
  • Daikon Radish {M/CSA}: it is soup season and we have no shortage of soup recipes for you to try. We added daikon to our version of a Farmhouse Vegetable Soup along with potatoes, cabbage, carrots and more. It is hearty and loaded with tons of nutrition, perfect for fighting off those nasty bugs going around.
  • Tender Collards {M/CSA}: did you know that collards contain a large amount of vitamins A & K? Vitamin A is needed for growth and development, cell recognition, vision, immune function and reproduction. Vitamin K is is an essential nutrient necessary for responding to injuries – it regulates normal blood clotting. In addition, by assisting the transport of calcium throughout the body, Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures. Both vitamins are fat-soluable so be sure to consume them with a healthy fat to reap the benefits!
  • Red Russian, Toscano & Siberian Kale {M/CSA}: here is another soup recipe for you – Vegan Pho. We make a meat-free yet intensely spiced broth that holds tofu, noodles and kale (or other hearty green of choice).
  • Pak Choi {CSA}: I keep meaning to make this recipe from Alice O’Dea for Egg Drop Soup. There isn’t much to it and it can be altered in any number of ways. I am always looking for ways to use up what is in my produce drawer and I think adding sauteed pak choi would be a tasty and healthy addition.
  • Scarlet Salad Turnips {CSA}: have you tried our Korean Lacto-fermented Salad Turnips yet? The flavors are similar to kimchi but I like the nice texture the salad turnips provide. Give it a try!
  • Organic, Range Free, Soy Free Eggs {M}: this Mustard Greens Spanish Tortilla is a common dinner in our house. It doesn’t involve tortillas at all – it’s more like a Italian frittata that can be filled with just about anything. I love the addition of greens and protein as it gives you everything you need in one dish.
  • Kohlrabi {M}: I love making a quick hash whenever I want to use up root vegetables. I usually start with potatoes, add in a similar amount of root vegetables along with some greens. Top it with a fried egg, sliced scallions and hot sauce, and you have a filling and delicious meal. While you don’t necessarily need a recipe, we have one here if you want to take a peek.
  • Spicy Asian & Giant Red Mustard Greens {M}: while this recipe isn’t fast, it definitely delivers big flavor – Indian Mustard Greens Sauce with Potatoes. It’s a great way to use up a lot of greens and convert those who aren’t so sure about greens in the process.
  • Rainbow Swiss Chard {M}: I love recipes that use large amounts of greens but don’t make you feel like you are eating too healthily. This recipe for Greens Cobbler with a Cornmeal Crust (also from Alice O’Dea) fits the bill exactly.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette is still one of my favorite recipes. Give it a try and let us know what you think!
  • Bold & Peppery Arugula {M}: these simple and delicious 9 Recipes Arugula Recipes will give you a good place to start if you aren’t quite sure how to use these tasty greens.
  • Wasabi Arugula with Flowers {M}: this arugula really does taste like wasabi! It’s kinda wild. We have a great recipe using these we think you will love – Wasabi Arugula Rice Salad with Miso-Ginger Vinaigrette.

Weekly Farm Notes :: November 22nd, 2016

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Hello,

Remember, market is on Tuesday this week to account for the Thanksgiving holiday. We hope you have a delicious and nutritious meal surrounded by those you love most.

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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November 22nd Produce

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

  • Green Leaf & Red Butter Lettuce {M/CSA}: if you make cornbread for Thanksgiving every year and have lots of leftovers, I think this Corn Bread Salad would be a great way to use it up. Crispy cornbread is tossed with tomatoes, lettuce, bitter greens (of which we have plenty), onions (substitute green onions) and a buttermilk-lime dressing, I think it sounds divine.
  • Daikon Radish {M/CSA}: if you are planning to roast anything for the holidays, why not add daikon to your list? This recipe for Spicy Roasted Daikon “French Fries” are added to my list.
  • Green Tomatoes {M/CSA}: I tried a batch of fermented green tomatoes last week and they turned out just ok. I still want a pickled green tomato but think I will try my hand at something a bit simplier, like these Quick Pickled Green Tomatoes.
  • Pak Choi {CSA}: It’s kind of hard to find a way to incorporate pak choi into a Thanksgiving worthy meal, but what if you swap out the broccoli and replace it with sauteed pak choi in this Broccoli, Cheddar & Quinoa Gratin? Or, you could use half broccoli, half pak choi. I don’t think there is any way it could taste bad.
  • Green Onions {CSA}: I love these simple yet delicious Green Onion Yogurt Flatbreads. They could be an alternative to other types of bread on your holiday table.
  • Wheelers Orchard Winesap Apples {CSA}: this Heirloom Apple Salad sounds like such a wonderful item to include on your Thanksgiving table. Pick up some of our herbs and arugula to go with it!
  • Petite Cabbage {CSA}: our Farmhouse Vegetable Soup would be perfect for those days after Thanksgiving when you need light yet comforting meals. Pick up some daikon radish and herbs to add to it!
  • Spicy Asian Mustard Greens {M}: here is another post-Thanksgiving recipe – Vegan Meatballs! The base is chickpeas and carrots so I think it would be a great way to offset the spiciness of these greens. You could also pre-cook the greens and then add them if you want to tame them even further.
  • Sweet Potatoes {M}: I think I hit the jackpot when I made this Cumin Roasted Sweet Potato & Avocado Salad yesterday. It hits on all of the things I love about cold weather salad – roasty, creamy and crunchy and perfect with our Awesome Asian & Lettuce Mix.
  • Awesome Asian & Lettuce Mix {M}: Our Festive Holiday Salad with Champagne Vinaigrette would be such a great salad for this weeks main meal. You can include our butter lettuce or torn chard, kale or arugula.
  • Rainbow Swiss Chard {M}: make a batch of these Swiss Chard & Orange Oat Muffins to enjoy with your family this weekend. They will thank you.
  • Variety of Kale {M}: Kale. Cheese. Lemon. Red Pepper Flakes. It comes together beautifully in this Raw Tuscan Kale Salad.
  • Bold & Peppery Arugula {M}: fennel is in season right now so enjoy it where you can (Crabtree will have it at market this week). Pairing these bold greens with the anise flavor is fennel has to be good – try this Arugula-Fennel Salad recipe.
  • Jalapenos & Habaneros {M}: there aren’t many dishes that don’t benefit from a little heat. Add this spicy goodness to just about any recipe, especially those that are rich, which we don’t have any shortage of this time of year!
  • Herbs {M}: you will most likely need all sorts of herbs for the coming week so be sure to stock up!

Weekly Farm Notes :: November 16th, 2016

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Hello,

We are opening up a few more shares so give us a ring if you want to sign up: 423-637-9793. It is a great way to get fresh, nutrient dense produce every week!

Also, don’t forgot we will be attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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November 16th Produce

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

  • Sweet Potatoes {M/CSA}: expect VERY large sweet potatoes this week! We actually suggest cutting them the same way we do winter squash – with a sharp chef’s knife and a rubber mallet. Wash and dry the sweet potatoes and place them on a large cutting board. Wedge your knife into the flesh wherever you would like to cut it (down the middle lengthwise if you want to roast it). Then use the mallet to whack the knife until it cuts through. You can then place the cut sides down on a baking sheet and roast at 400 degrees until tender (about 45-60 minutes, depending on size). Once the flesh is cooked,  you can try either of these tasty recipes: Spicy Sweet Potato & Coconut Soup or Brown Butter Sweet Potato Cornbread. Both would be great for Thanksgiving!
  • Green Leaf Lettuce {M/CSA}: here is a very green juice recipe that would be a great way to use up lettuce if you don’t want to eat it raw: Kale Spinach Lettuce Apple Green Juice.
  • Awesome Asian & Lettuce Mix {M/CSA}: who doesn’t need a little freshness for the holidays? Give this salad a try: Festive Holiday Salad with Champagne Vinaigrette. You can prepare all the elements ahead of time and then simply toss it together when ready to eat.
  • Giant Ford Hook & Rainbow Swiss Chard {M/CSA}: looking for a gratin to include for Thanksgiving? While potato gratins get all the attention, why not use your greens instead – Creamy Swiss Chard with Crisp Breadcrumbs.
  • Dragon Tongue Mustard Greens {M/CSA}: if you don’t get through all of your greens each week, try this preservation technique. Simply blanch, drain, dry and freeze!
  • Herb Bundle {M/CSA}: this bundle includes rosemary, thyme, oregano and sage and is perfect for Thanksgiving! Add them to your turkey cavity, gravy or stuffing for the classic flavor combination of the season.
  • Scarlet Salad Turnips {CSA}: yum, check out this Scarlet Queen Red Turnip Salad with pistachios and feta! Add your favorite protein source and you have a complete meal.
  • Kale {M}: I know, I know, who needs another kale salad recipe. But have you tried one with a peanut butter based dressing? If not, you should definitely give this one a try!
  • Tender Collards {M}: if you, like me, try to sneak in greens any place you can, then you will appreciate this recipe for Chickpea, Cashew & Collard Green Patties. My 3-year-old will gobble these up!
  • Bold & Peppery Arugula {M}: while this recipe for Wasabi Arugula Rice Salad with Miso-Ginger Dressing calls for wasabi arugula, regular arugula would work too.
  • Summerfest Asian Greens {M}: this site has lots of great tips and tricks on preparing and storing Asian greens that is worth reading. There is a list of recipes at the bottom – I think the Hot, Garlicky Greens recipe sound especially tasty!
  • Daikon Radish {M}: pair daikon with other cool weather veggies for a fresh and fast salad: Daikon, Carrot and Broccoli Slaw.
  • Green Tomatoes {M}: get these while they last! Wondering how to prepare them? Check out this unusual combination – Green Tomato Cake!
  • Jalapenos & Habaneros {M}: this Jalapeno Cheddar Cornbread is a spicy twist on an old classic. If you make a very traditional Thanksgiving meal, this might be a fun way to change things up a bit!

Weekly Farm Notes :: November 9th, 2016

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Hello,

We are opening up a few more shares so let us know if you would like to sign up!

Single shares are now available! For just $30 / week, you get the same ingredients our shareholders receive. Reserve yours by 5pm TODAY (Tuesday, 11/8) by calling 423-637-9793.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 11am-1pm. Stop by and say hey!

See you at market!

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November 9th Produce

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

  • Chinese Napa Cabbage {M/CSA}: Napa cabbage is synonymous with kimchi but not all recipes are created equal. If you enjoy fermented foods but are sensitive to heat, check out this recipe for Kimchi with Apple. The sweetness from the apple helps to tame the heat from the red pepper flakes. As an added bonus, you can pick up apples at the market from Wheeler’s Orchard.
  • Daikon Radish {M/CSA}: daikon isn’t just for kimchi; in fact, you can ferment it on it’s own. Start simple with this easy recipe for Lacto-fermented Daikon Radish with Garlic. We recommend using our favorite fermenting lid from Kraut Source.
  • Black Summer Pak Choi {M/CSA}: grilling season is coming to an end so be sure to try this Grilled Baby Bok Choy with Miso Butter before it’s too late.
  • Toscano Kale {M/CSA}: this is my favorite variety of kale. I love making a big salad, dressing and all, and being able to eat it days later. Check out our Easy Kale Salad with Russian Dressing for a tasty and filling salad.
  • Green Leaf Lettuce {M/CSA}: who doesn’t love tacos?! Lettuce makes a great taco filling along with so many other items you can pick up at the market. Here are some tasty ideas for how to round out your taco dinner.
  • Summerfest & Hon Tsai Tai Asian Greens {M/CSA}: these greens are mild enough to use in just about any recipe but I have loved adding them to miso soup along with broccoli and rice. Try it with your favorite miso soup recipe.
  • Green Beans {CSA}: get in the mood for Thanksgiving and do a little trial run of this Vegan Green Bean Casserole. Unlike my family tradition growing up, I like to include new recipes every year and this sounds like something worth trying.
  • Green Kohlrabi {CSA}: did you know kohlrabi has more Vitamin C than oranges? One ounce contains 29% of your RDA while oranges have 25% (ok, so not much more, but still good to know!). Vitamin C helps keep your immune system healthy, making it a great thing to consume this time of year!
  • Awesome Asian & Lettuce Mix {M}: our newest recipe is for a Festive Holiday Salad with Champagne Vinaigrette and while I used this lettuce mix, you can use just about any greens you have available.
  • Tender Collard Greens {M}: our Collard Green & Pecan Pesto is a unique spin on an old classic. It’s a great way to get kids (and adults alike) to eat their greens!
  • Rainbow Swiss Chard {M}: if you are looking for a quick, tasty salad recipe, this Swiss Chard Salad with Lemon, Parmesan and Breadcrumbs sounds great. Maybe a nice, simple side for a holiday meal?
  • Bold & Peppery Arugula {M}: I have been drawn to festive salads that can be served to lighten up rich holiday meals, and this one is no exception – Apple Pecan Arugula Salad. If you are looking for a heartier salad, my mother-in-law raves about this one – Charlie Bird’s Farro Salad.
  • Spicy Asian & Giant Red Mustard Greens {M}: I am cooking lots of soup lately but I often don’t find ways to incorporate mustard greens into soup. However, this recipe for Mustard Greens Soup with Poblanos and Almonds is one of my favorites. The greens are pureed and the other flavors balance out any spiciness.
  • Green Bell, Jalapeno & Habanero Peppers {M}: if you are a meat eater, check out the market’s newest recipe – Autumnal Chili. Not only can you make good use of the peppers but you can also add in a bunch of mustard greens.
  • Bitter Melon {M}: if you are into juicing, you might want to give this recipe a try for Green Bitter Melon Juice. I love sauteed bitter melon with Asian flavors but juicing it would be a fun experiment!
  • Variety of Herbs {M}: here are a few simple tricks for air drying herbs to enjoy all year long.

Weekly Farm Notes :: October 19th, 2016

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Hello,

The notes below are a repeat from last week but still apply. We have LOTS of wonderful veggies available this week so check out our offerings listed below!

  1. The Awesome Asian & Lettuce Mix is back! If you aren’t familiar, it is a fresh, ready to eat mix with lots of different textures and flavors. It will become a new favorite if it isn’t already!
  2. Single shares will be available soon! You will get the same Powerhouse greens and veggies as our shareholders but you don’t have to commit to the entire season. Let us know if you are interested!
  3. Are you familiar with the ANDI (aggregate nutrient density index) score? It’s a scoring system that ranks food from 1-1000 based on nutrient content. So the the higher the score, the more nutrient dense and therefore, healthier for you! We have included the ANDI score next to the veggies below (that we could find) for your reference.

Also, don’t forgot we will attending the Nutrition World Farmers Market every Saturday from 10am-noon. Stop by and say hey!

See you at market!

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October 12th Produce

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

  • Napa Chinese Cabbage {M/CSA}: this is the perfect week to start a batch of kimchi! Not only can you get cabbage and radishes, but you can also pick up some hot peppers to use in place of the traditional Korean chile powder. Check out this recipe for more details!
  • Daikon Radish – 502 {M/CSA}: if you are looking for something a bit less involved than kimchi, why not try Do Chua, the traditional Vietnamese pickle? They are quick, easy and will add a great flavor boost to whatever you serve it with!
  • Green Leaf & Red Butter Lettuce {M/CSA}: since it still feels like summer, we might as well eat like it is too. Check out these Spicy Tofu Lettuce Wraps for a yummy way to hold on to summer eating.
  • Collard Greens & Kale – 1000 {M/CSA}: Alice O’Dea (one of our shareholders) posted a recipe for Greens Cobbler with a Cornbread Crust and it looks like a wonderful way to use up all these greens!
  • Rosemary & Variety of Herbs {M/CSA}: I love fresh rosemary but hate buying it the store when I only need one stem (those boxes always get buried in my produce drawers!). Instead, I have found that I can simply toss the stems in a ziplock bag and throw them right into the freezer. Pull them out when you need some and preserve the rest!
  • Bell (371), Jalapeno & Habanero Peppers {M/CSA}: from freezing to making Italian pickled peppers, hot pepper jelly, and decorative ristras, this blog post on preserving hot peppers has a little something for everyone!
  • Swiss Chard – 1000 {CSA}: smoothie bowls seem like something we will all make fun of 10 years down the road. I mean, if I want a smoothie, I will just drink it, thank you very much. But, if you want to jump on the bandwagon, this Immune Boosting Green Smoothie Bowl seems like a great way to use Swiss chard or any number of other greens.
  • Awesome Asian & Lettuce Salad Mix {M}: have you checked out our latest recipe, Fall Fattoush Salad with Awesome Asian & Lettuce Salad Mix? It is crunchy from the pita and kohlrabi, a bit sweet from the squash with lots of lovely flavor from greens.
  • Japanese Salad Turnips – 473 {M}: these simply cooked Japanese Turnips with Miso is a great recipe that uses both the bulb and the greens.
  • Baby Red & Green Romaine Lettuce – 510 {M}: yum, how good does this Mega Crunchy Romaine Salad look?! So fresh and great as a light meal or as a side dish to any number of items.
  • Spicy Asian Mustard Greens – 1000 {M}: cooking these greens will tame the heat, however, there are other ways to offset their affect if you want to consume them raw. You could try our A Sweetened Dressing for Spicy Greens recipe for starters. You could also add fruit or shredded coconut to the mix to help balance it as well.
  • Black Summer Pak Choi – 865 {M}: I love to stir fry pak choi; the stems stay crunchy and the greens wilt down in a minute or so. Simply toss it with rice and a fried egg and dinner is ready. If you are looking for a go-to stir-fry sauce, my favorite can be found here.
  • Bitter Melon {M}: did you know bitter melon is very medicinal for diabetes? It contains a chemical that acts like insulin to help reduce blood sugar levels. Not sure how to prepare it? Check out our recipe for Korean Lettuce Wraps with Bitter Melon (it’s one of my all time favorites!).
  • Summerfest Asian Greens {M}: have you tried our Green Coconut Soup Base yet? The color is beautiful and the flavor is even more amazing. It is easy peasy and can be altered in any number of ways. We hope you give it a try!