Weekly Farm Notes :: June 22nd, 2016

Hello,

This is the last week for the CSA extension. We will be taking a break from market for a while this summer while we gear up for an exciting Fall 2016 / Winter 2017 season! Shares will be offered soon so stay tuned and let us know if you are interested.

We will have the Kraut Source fermenting lid available today. Stop by our booth to learn more!

This week, Alice shares some of ideas for Summer Dinners. No one wants to cook much in this heat but there are some tasty options for dinner, whether it’s salads or bowls based on grains and veggies.

See you at market!

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June 22nd Produce

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

  • Ford Hook Swiss Chard {M/CSA}: if you add greens to your smoothies, check out this article on why you should rotate your greens.
  • Green Beans {M/CSA}: I am always looking for new ingredients to ferment and I think it’s time to try green beans. Here is an easy recipe for Lacto-Fermented Dilly Beans that I plan on trying this week.
  • Herbs {M/CSA}: the herbs this week include basil, mint, rosemary and tarragon. I want to experiment with tarragon a bit more and have been thinking about trying Fines Herbes, a classic French herb seasoning blend. It is usually made with dried herbs but why not try a version with fresh herbs?
  • White Kohlrabi {CSA}: the market has a yummy recipe for Kohlrabi and Broccoli Fried Rice this week. It is wonderful “root to leaf” recipe that uses the whole kohlrabi and broccoli by incorporating the kohlrabi greens and broccoli stems. Yah for limited food waste!
  • Young Pak Choi {CSA}: summer begs for simple meals. I love incorporating simple sauteed pak choi with noodles and a sesame dressing. As an added bonus, you can make a double batch of the sauce and freeze half to use later.
  • Round Summer Squash {CSA}: you can easily turn these into a meal by making squash “boats”. They can be filled with just about anything – I love incorporating grains, mushrooms and cheese. Here is a tasty looking recipe with an awesome avocado “cream” or try our lettuce cup filling!
  • Young Daikon Radish {CSA}: I love the daikon recipe ideas on this site – kimchee, Do Chua and radish cakes are all on my list!
  • Cherry Tomatoes {CSA}: I created a Cherry Tomato Miso Sauce that is posted on my personal blog. It is so yummy with sauteed eggplant and basil mixed in. I hope you like it too!

Weekly Farm Notes :: June 15th, 2016

Hello,

If you received a text message earlier, you can expect a share for the CSA extension this week. If not, stop by anyways to pick up some veggies and say hi!

This week, Alice shares some of her favorite resources for clean eating (thanks for including us in your article, Alice!). Check out the list and then let her know if you have anything to add!

See you at market!

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June 15th Produce

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

  • Swiss Chard {M/CSA}: the only way to eat soup in this heat is if it’s chilled. This Chilled Swiss Chard Soup was eye-opening the first time I made it and I continue to make it every summer.
  • Romaine & Green Leaf Lettuce {M/CSA}: I love bowl type meals, piled high with lots of different flavors and textures. This post, which includes a recipe for crunchy roasted chickpeas, breaks down the different elements that make a great vegan bowl meal.
  • Green Beans {CSA}: I saw a lovely recipe of green beans, bulgur, walnuts, mint all mixed with a tahini sauce. It is on my list of recipes to try but I encourage you to experiment if it sounds good to you too!
  • Carrots {CSA}: I have always loved pickles and carrots separately but luckily I know enough now to combine the two flavors. Try Lacto-Fermented Carrot Sticks for a sweet/sour treat!
  • Green Onions {CSA}: the newest market recipe – Zucchini & Herbed Ricotta Tartines – incorporates green onions into the ricotta mixture. If you don’t pick up a zucchini at market, you can use the same ricotta mixture with our cherry tomatoes for a quick and delicious meal!
  • Cabbage {CSA}: I haven’t tried this myself but I have charred cabbage in the skillet, and I can tell you the results were wonderful. If you already have the grill fired up, why not try this Grilled Cabbage recipe?
  • Red & Yellow Cherry Tomatoes {CSA}: it’s been quite a while since I linked to any tomato recipes on here, but here is one of my favorite – Cherry Tomato Gazpacho. We might not have enough to make this full recipe but supplement with some others from the market (and support other farms in the process!).
  • Herbs {M}: the herbs this week include basil, parsley, mint and lemon balm. I think all of these would be a great addition to these Seared Tofu Bahn Mi Sandwiches.

Weekly Farm Notes :: June 8th, 2016

Hello,

Today is the last day of the CSA session. We hope you have enjoyed the bounty of the season!

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

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June 8th Produce

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

  • Swiss Chard {M/CSA}: use both the chard and kale in this Lacto-fermented Kale & Swiss Chard Kimchi!
  • Young Romaine & Green Leaf Lettuce {M/CSA}: if you haven’t already, I encourage you to look over our Essentials for a Satisfying Salad post. We break down salad making to it’s basic elements, making it fun and easy to make a salad based on whatever you have on hand.
  • Siberian Kale {CSA}: here is something a bit different – check out this post for a history lesson on Russian and Siberian Kale!
  • Collard Greens {CSA}: the heat has toughened the collards up a bit but they would still be perfect as chips – give our “Cheesy” Collard Green Chips recipe a try!
  • Carrots {CSA}: the markets Summer Rolls with Spicy Peanut Sauce recipe would be perfect for a variety of our produce this week! Pack them full of carrots, green onions, kale or swiss chard and herbs!
  • Green Onions {CSA}: I love the simplicity of this Soba Noodles with Scallions and Fried Eggs recipe. We all need more weeknight meal options and this one looks perfect.
  • Cabbage {CSA}: once you learn the basics of lacto-fermenting, you can make much more than sauerkraut. I love our Curtido recipe, which is a Salvadorian version of sauerkraut, packed with carrots, onions and jalapenos. It’s a really tasty way to spice up any number of meals.
  • Pak Choi {M}: I come back to our Triple Sesame Noodles with Pak Choi recipe often. I love the quick and flavorful sauce and think it would be great on just about anything mixed in.
  • Herbs {M}: I make smoothies all the time but I don’t often include much, if any, herbs. Here is a great list of herbs that can be included in your next smoothie plus lots of tasty recipe ideas.

Weekly Farm Notes :: June 1st, 2016

Hello,

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

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

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June 1st Produce

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

 


Weekly Farm Notes :: May 18th, 2016

Hello,

Nothing can brighten a day like fresh flowers. When you are picking up your veggies, grab a bunch of flowers from our pollinator habitat and brighten someone’s day!

Alice O’Dea is on a two-ingredient kick. This week she gives us Dairy-Free Ice Cream! I have made something similar with bananas and strawberries and I can attest to the creamy texture. Give it a try!

See you tomorrow at market!

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May 18th Produce

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

  • Rainbow Swiss Chard {M/CSA}: I read about (but don’t have an exact recipe) for a soup that sounded delicious: Swiss chard, potatoes, white beans, pesto and Parmesan. Baby potatoes are available this week at market and if you have any pesto on hand, this meal could come together in a flash.
  • Toscano Kale {M/CSA}: for those of us trying to eat more salads, here is a great way to get started: Anything Goes Kale Salad with Green Tahini Dressing. You can use a mix of kale and the red leaf lettuce from this week too.
  • Pak Choi {CSA}: I love pak choi in stir-fries as they provide such a great texture (quickly stir fry the stems so you don’t lose the crunch!). If you love stir-fry too but need some sauce inspiration, give our “My New Favorite” Stir-Fry Sauce a try!
  • Purple & White Kohlrabi {CSA}: last week I made Lemon-Garlic Kohlrabi Quick Pickles and they were really tasty. Here’s what you do: peel and cut about a pound of kohlrabi into matchstick sized pieces and pack into a quart canning jar. Heat 1 cup of distilled vinegar, 1 cup of water, 2 tablespoons of granulated sugar, 1/2 of a lemon’s worth of thinly sliced zest, 2-3 thinly sliced garlic cloves and a few crushed peppercorns in a medium saucepan over medium heat. Bring to a boil then pour over the kohlrabi. Cool to room temp and refrigerate.
  • Baby Beets {CSA}: I don’t often see fermented beet recipes so I was intrigued when I found this one. I then went looking for more and found this one, which contains more spices, all of which I really like with beets. Let us know if you try either one!
  • Green Escarole {CSA}: we posted two escarole recipes last week: Quick Sauteed Escarole with Flavorful Breadcrumbs and Escarola Strascinata. Both are quick and flavorful and can be used as a simple side dish or as a dish of their own when paired with polenta or pasta!
  • Red Leaf Lettuce {CSA}: I am always looking for ways to use lettuce that don’t involve a salad. Here is a list of 10 ways to eat it in other ways!
  • Green Onions {CSA}: have you tried our Green Onion Yogurt Flatbread? My 2-year-old loves to eat it as is but I think it would make a great wrap for sandwiches.
  • Edible Mild & Spicy Asian Flowers {M}: I have been preserving various items in sugar lately and I think these would be a good candidate. Roughly chop the flowers and toss them with a good amount of granulated sugar. Allow them to sit for a couple weeks at room temperature and you will have candied flowers!
  • Parsley {M}: wow, did you know this?! Buy it up and preserve it for later!
    • All parsley is extremely high in nutrients, particularly Vitamin C, folates and Potassium, as well as beta carotene. In fact, a quarter-cup of raw chopped parsley has about as much C as a quarter-cup of orange juice and double the folates (more that one and a half times those, even, of raw spinach).
  • Lemon Balm {M}: serve this recipe as a tea or a popsicle!
  • Peppermint {M}: um, why haven’t I thought of this mint booze infusion before?!


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.


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 :: April 20th, 2016

Hello,

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

See you tomorrow at market!

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April 20th Produce

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

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

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Alice O’Dea Article

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


Weekly Farm Notes :: March 30th, 2016

Hello,

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

See you tomorrow at market!

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March 30th Produce

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

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

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Recipe :: Quick Scallion Kimchee

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

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

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Alice O’Dea Article

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