Weekly Farm Notes :: November 16th, 2016

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 :: Nov 11th, 2015

Hello!

Thanksgiving is my favorite of all holidays and it is only 2 weeks away! You will see below that I have quite a few turkey day side dish suggestions using our beautiful farm fresh bounty. It’s not to early to start planning!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

See you at market!

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November 11th Produce

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

  • Kale {M/CSA}: Thanksgiving isn’t complete without stuffing so why not try a Kale and Caramelized Onion Stuffing this year! Maybe gratins are more your thing – this vegan Kale and Mushroom Gratin looks tasty too!
  • Tender Collards {M/CSA}: I recently tried cooking collards in my pressure cooker and they are the best I have ever tasted! I just cooked them with onion, apple cider vinegar and a little sugar. If you own a pressure cooker, I highly suggest you try this technique. Here is a vegetarian recipe for Pressure Cooker Balsamic Collard Greens that sounds amazing.
  • Rainbow Swiss Chard {M/CSA}: I am working on a recipe for Orange & Swiss Chard Oat Muffins that I will publish later this week. You could make and freeze a batch this week, then pull them out for breakfast the day after Thanksgiving when you can’t imagine ever cooking again.
  • Cabbage {CSA}: I think a lovely winter slaw would be a great addition to Thanksgiving dinner!
  • Green Onions {CSA}: I have been dying to try this Shredded Tofu and Mushroom Stir-Fry recipe. It would be perfect this week as you can use our green onions and cilantro and then pick up mushrooms from Land Before Time Farm. For something quite different, check out our Green Onion Yogurt Flatbread recipe!
  • Lettuce Mix {CSA}: winter salads take on a whole different personality from those we consume during the warmer months. I love the heartier textures and tastes in salads during this time of year (although it still doesn’t even feel like autumn yet!). Here is a great list of colorful salads to help inspire.
  • Pak Choi {CSA}: here is another way to incorporate the lovely mushrooms you can find locally with our pak choi and green onions. Don’t forget about our Raw Spicy Pak Choi Salad also!
  • Spicy Large Leaf Arugula {M}: I am not a football fan but I would definitely come to your house to watch a game if you made the Feta and Arugula Guacamole recipe below!
  • Spicy Asian Mustard Greens {M}: have you ever eaten Sag Aloo? It is an Indian spinach sauce mixed with chunks of potatoes but I made it recently with kale and mustard greens. It is wonderfully satisfying and delicious but not something many people make at home. It really doesn’t take much time and the sauce can be made ahead and frozen. I will publish a recipe in just a couple of days so keep an eye out!
  • Parsley {M}: here is a completely different type of salad – Parsley and Onion Salad on Grilled Bread. I think this would be a lovely Thanksgiving day appetizer 🙂
  • Cilantro {M}: from hummus to pesto to compound butter, you can surely find inspiration here!

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Recipe :: Feta and Arugula Guacamole

This recipe is from Cook’s Country. It makes 2-1/2 to 3 cups and serves 4 to 6 people.

Ingredients:

  • 3 ripe avocados
  • 1/2 cup chopped baby arugula
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon ground cumin
  • 4 ounces feta cheese, crumbled (1 cup)

Directions:

  • Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Add arugula, jalapeño, onion, lime juice, garlic, ¾ teaspoon salt, and cumin and mash with potato masher (or fork) until mostly smooth.
  • Halve and pit remaining 2 avocados. Carefully make ½-inch crosshatch incisions in flesh with butter knife, cutting down to but not through skin. Insert spoon between skin and flesh, gently scoop out avocado cubes, and add to mashed mixture. Add feta and gently mash until mixture is well combined but still coarse. Season with salt to taste. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? It looks like I am not the only one deep into Thanksgiving preparations!

 


Weekly Farm Notes :: Nov 4th, 2015

Hello!

“Deep Winter” and “Walking to Spring” CSA shares are still available. Don’t miss out on powerhouse greens to get you through the dark and cold months ahead! Here is the link to our CSA information to find out more.

Also, we are in the process of adding more pictures and nutritional information to the Produce Information tab. Let us know what else we can add to make this useful for you!

See you at market!

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November 4th Produce

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

  • Purple Kohlrabi {CSA}: hey, don’t throw away those leaves! Use them like you would any other green – shred and toss into a salad or saute in a little oil with garlic and red pepper flakes. And if you need ideas for the bulb, check out our Kohlrabi Hash Browns or Raw Sesame Marinated Kohlrabi recipes!
  • Red & Green Mustard {CSA}: I am always looking for easy, vegetarian stews for the fall and winter. I think this Chickpea Stew with Orzo and Mustard Green recipe looks great!
  • Rainbow Swiss Chard {M/CSA}: however you choose to prepare your Swiss chard, I would highly recommend pairing it with a little cumin (we used this pairing in our recent Barley & Lentil Soup with Swiss Chard recipe). I think a some cumin scented Swiss chard would be great on a taco or added to a burrito.
  • Red Leaf Lettuce {M/CSA}: these large, tender leaves are perfect for lettuce wraps. Check out our Korean Lettuce Wraps recipe for some inspiration!
  • Awesome Asian Greens Mix {M/CSA}: the mix this week doesn’t include lettuce so it would be great raw or quickly sauteed, maybe with some ginger garlic sauce?
  • Tender Collards {M/CSA}: have you ever used your collards in a smoothie? I haven’t either but this recipe sounds like a great one to try!
  • Red Kale Mix {M/CSA}: this kale mix (which varies in color) includes Red Ruffled, Red Russian, Red Ursa and Scarlet. Don’t forget, you can always dehydrate your greens! Check out our Preserving the Harvest post on Dehydrating for more details plus a recipe.
  • Baby Romaine Lettuce {M/CSA}: anyone suffering from allergies will find this interesting:
    • All common lettuce varieties are considered hypoallergenic (unlikely to cause allergic reactions), but romaine lettuce may offer additional health benefits for people who suffer from allergies thanks to its high folate content (one ounce of romaine delivers 10% of the Daily Value for this B complex vitamin). A 2009 study examined the blood folate levels of more than 8,000 people with and without asthma and allergies and found that people with the lowest serum folate levels were 31% more likely to have allergies and 40% more likely to have wheeze than those with the highest levels of folate. The inverse association also appeared to be dose-dependent, meaning that the people with the highest levels of folate were least likely to suffer from allergies or wheezing. This study appeared in the June 2009 issue of the The Journal of Allergy and Clinical Immunology.
  • Spicy Large Leaf Arugula {M}: do you ever make homemade pizza? It’s fairly easy if you buy pre-made dough from the grocery store. One of my all time favorite pizzas is roasted red peppers and cheese topped with lightly dressed arugula after it comes out of the oven. Give it a try – I am sure you will love it too!
  • Spicy Asian Mustard Greens {M}: if you want to preserver your mustard greens for use down the road, try this Mustard Green Harissa. It’s spicy and flavorful and great in so many different applications.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I am sooo excited for Thanksgiving and look forward to, among many things, cranberry sauce!

 


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!).