Weekly Farm Notes :: December 7th, 2016

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

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.

Wasabi Arugula Rice Salad with Miso-Ginger Dressing

Hello!

If you didn’t pick up wasabi arugula last week, you are missing out! While it doesn’t have the sinus-clearing affects of wasabi paste, the intense horseradish-like flavor is unmistakable.

You can use this variety as you would regular arugula, in salads, sandwiches, pasta or pesto. I find these spicy greens work best in dishes that have a distinct sweet note. In the recipe below, the dressing provides both sweetness and fat that help to balance the arugula. I have seen multiple recipes, both in salad and sandwich form, that include blue cheese, pears and walnuts with arugula and the combination sounds delicious (again, the sweet / fatty combination).

Enjoy!

Wasabi Arugula Rice Salad with Miso-Ginger Dressing
makes 4-6 servings

Recipe notes: I left the salad portion rather vague as I think you can use just about any combination of items in different amounts. If you don’t have carrots, use whatever veggies you have on hand. Use white rice or another grain altogether in place of the brown rice. You could use tofu in place of the edamame. Experiment and make it your own.

Ingredients:

  • For the salad:
    • 1-1/2 cups raw or cooked finely diced carrots
    • 1 cup edamame, cooked according to package instructions
    • About 5 cups cooked brown rice (from 1-1/2 cups raw)
    • Wasabi arugula, torn into bite sized pieces
    • Optional: avocado, sliced scallions, toasted sesame seeds, nori flakes
  • For the dressing:
    • 3 tablespoons white miso
    • 1 tablespoon honey
    • 1-1/2 tablespoons soy sauce
    • 4-1/2 tablespoons vegetable oil
    • 1/3 teaspoon toasted sesame oil
    • 1-1/2 tablespoons grated fresh ginger

Directions:

  • Toss all salad ingredients together except for the arugula and set aside.
  • Vigorously whisk all dressing ingredients together in a medium mixing bowl until combined.
  • When ready to serve, mix your desired amount of arugula into the salad. Pass the dressing, allowing each person to add a spoonful or two of dressing to the salad.

Weekly Farm Notes :: January 6th, 2016

Hello,

Happy New Year! We hope you had a wonderful holiday season filled with everything you love most.

We are looking forward to the start of the Deep Winter CSA session! The first pick-up will start either next week or the week after. Look for an email with more details soon.

Hope to see you at market tomorrow!

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January 6th Produce

Here are the items you can expect at Market:

  • Tender Collards: I love these Collard Green Falafel. They don’t take long to throw together and are a unique way to use your greens. Serve with hummus, pita and olives for a tasty meal.
  • Rainbow & Ford Hook Swiss Chard: Callaloo is a Caribbean dish traditionally made with amaranth greens (which are also called callaloo). The stew is quick and flavorful and while we don’t have the greens, Swiss chard makes a great substitute. Here is a recipe worth trying.
  • Siberian, Red Russian & Toscano Kale: if you need a little detox in your life after the holidays (hand raised), give this Vegan Detox Smoothie a try!
  • Spicy Large Leaf Arugula: cooking tames the spiciness of these greens. Check out the recipe below for a super simple, yet satisfying pasta dish with sauteed arugula. There are many ways to make this dish your own – use different nuts or cheese and add any additional seasoning you like.
  • Spicy Asian Mustard Greens: I love 1) Indian food and 2) finding ways to use whatever greens are left over in my refrigerator. This Indian Mustard Green Sauce with Potatoes fulfills both of these loves. I hope you like it as much as I do!
  • Wasabi Arugula: if you are in the mood for a salad, don’t let this spicy arugula scare you away! The trick is to balance it with other flavors, like this recipe for Fresh Fig and Arugula Salad with Goat Cheese. The sweetness from the figs and the tangy, rich flavors from the cheese are a great compliment to the arugula. Check out The Essentials Elements to a Satisfying Salad post to come up with your own salad!
  • Chickweed: if you haven’t tried this nutrient dense, medicinal “weed” before, now is your chance! It can be eaten raw or cooked briefly, in which case it will be similar to spinach. Check out our Chickweed Power Salad recipe for a great way to make it into a meal!
  • Henbit: this edible “weed” is part of the mint family but it tastes more like raw kale. It is high in iron, vitamins and fiber and can be used in salads, smoothies or wraps.
  • Dead Nettle: another edible “weed”, is very similar to Henbit (see a comparison between the two on this link). It is called “dead” because it won’t sting you like the infamous stinging nettle! One blogger notes the fuzzy texture is not great for eating raw and prefers adding it to smoothies.
  • Parsley: use the parsley in the pasta recipe below!
  • Lemon Balm: shrubs are a fun way to preserve fruit and herbs. Here is a quick Lemon Balm Shrub recipe which can be enjoyed on its own or used in a cocktail.
  • Leaf Celery: gremolata is an Italian condiment usually consisting of chopped parsley, lemon zest and garlic. Swap out the parsley for leaf celery and you will have an easy, delicious topping for any number of meals (I sprinkled it on a mushroom pizza but it would also be great swirled into soups). Find the recipe here!
  • Mint: the cold weather has me craving tea all day long. When I need a caffeine-free version, I turn to herbs. Simply steep fresh mint leaves in hot water for 5-10 minutes, add honey and lemon juice to taste, and enjoy!

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Recipe :: Whole-Wheat Spaghetti with Arugula, Walnuts and Ricotta Salata

This recipe is from Vegetarian Cooking for Everyone. Serves 4-6.

Ingredients:

  • 1 pound whole-wheat spaghetti
  • 4 tablespoons olive oil, plus extra virgin to finish
  • 3 garlic cloves, chopped
  • Several pinches of red pepper flakes
  • 6 or more cups of arugula leaves, large stems removed and leaves coarsely chopped
  • Salt
  • 3 tablespoons parsley
  • 1/2 cup toasted and chopped walnuts
  • Thin shavings of ricotta salata

Directions:

  • Cook the pasta according to the package instructions.
  • While the pasta is cooking, heat the oil in a 12″ non-stick skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the arugula, season with a few pinches of salt, and saute until wilted. Stir in the parsley and walnuts and turn off heat. When the pasta is done, drain and add to the skillet. Toss well and serve with cheese and extra virgin olive oil drizzled over the top.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? Detox tips are always welcome this time of year!


Weekly Farm Notes :: Dec 9th, 2015

Hello!

The recent fall CSA session ended last week (unless you received an extension email from Mark & Gina). We will still have plenty of goodies at market, though! And don’t forget, if you have already signed up for a Winter or Spring CSA session, you get 10% off anything else you purchase!

See you at market tomorrow!

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December 9th Produce

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

  • Tender Collards {M/CSA}: check out the markets latest recipe for Sicilian Greens with Pine Nuts and Golden Raisins. Try a different combination of greens, nuts and dried fruit – like Swiss chard, almonds and apricots or kale, pecans and cherries. Experiment and have fun!
  • Swiss Chard {M/CSA}: check out the easy Egg Gratin with Swiss Chard and Cherry Tomatoes recipe below. I have also made it with broccoli rabe and spicy peppers so play around with the ingredients and make it using whatever you have on hand.
  • Siberian, Red Russian & Toscano Kale {M/CSA}: check out our most recent post for Kohlrabi Greens Furikake – it would be just as good with kale!
  • Mild Mustard Greens {M/CSA}: have you checked out our Indian Mustard Green Sauce with Potatoes recipe yet? It is great comfort food for chilly nights!
  • Pak Choi {M/CSA}: I developed this Quick Kimchi recipe for the market using Napa cabbage. However, I think you could use pak choi and get great results too! While this version won’t last quite as long as the traditional, fermented style, I don’t think it would stick around in your refrigerator long enough anyways!
  • Awesome Asian Salad Mix {M/CSA}: this mix includes a variety of 5 greens but does not lettuce, making it great raw or sauteed. I think this Udon with Tofu and Asian Greens soup looks like a great way to use these greens.
  • Red & Green Baby Butterhead Lettuce {CSA}: now THIS is what salads should look like! I, too, hate wimpy salads and think they need lots of variety in flavor and texture to satisfy.
  • Spicy Large Leaf Arugula {M}: I love using arugula in veggie wraps. They are really simple and can be varied in so many ways. All you need are 10″ or larger tortillas, hummus or other spread, and your favorite fixings – I usually use olives, feta, sauteed or roasted veggies, and arugula or other fresh greens. This is fast food you want to eat!
  • Spicy Asian Mustard Greens {M}: I think these greens would be great in our Quinoa & Kale Bites recipe!
  • Wasabi Arugula {M}: wasabi arugula has an extra kick! Here is a list of recipes that work well with spicy arugula.
  • Cilantro {M}: I don’t own a juicer but I am sure some of you do out there. Here is a great Lesson on Juicing post from one of my favorite bloggers. She juiced cilantro with some serrano chiles tossed in and suggests mixing it with yogurt and serving with tomato soup – yum!

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Recipe :: Egg Gratin with Swiss Chard & Cherry Tomatoes

This recipe is from The Complete Vegetarian Cookbook by America’s Test Kitchen – it’s an everyday go-to cookbook for me. It serves 4-6.

Recipe notes: 1) I used Parmesan in place of Manchego and also cut the amount in half and I still think it turned out great; 2) I also used about 8 spicy pickled peppers in place of the tomatoes – it both saved time and added an extra kick to the dish; 3) I used an 8 x 8 glass baking dish and it worked well.

Ingredients:

  • 3 tablespoons unsalted butter, plus extra for dish
  • 2-1/2 ounces Manchego cheese, grated (1-1/4 cups)
  • 8 ounces cherry tomatoes
  • Salt and pepper
  • 2 garlic cloves, minced
  • 8 ounces Swiss chard, stemmed and cut into 1/2-inch pieces
  • 2 tablespoons cornstarch
  • 1-1/4 cups half-and-half
  • 4 large eggs

Directions:

  • Adjust 1 oven rack to middle position and second rack 6 inches from broiler element. Heat oven to 350 degrees. Grease bottom and sides of broiler-safe 2 quart gratin dish with butter and sprinkle with 1/4 cup Manchego evenly over bottom and sides of dish. Melt 1 tablespoon butter in 10-inch non-stick skillet over medium-low heat. Add tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until tomatoes begin to break down and release their liquid, 3-5 minutes; transfer tomatoes to prepared dish.
  • Wipe out now empty skillet with paper towels and melt remaining 2 tablespoons butter over medium-low heat. Add garlic and cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in chard and increase heat to medium-high. Cover and cook until chard is wilted but still bright green, about 2 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 1 minute. Transfer chard to gratin dish and spread evenly over tomatoes.
  • Whisk cornstarch and 1/2 teaspoon salt together in medium bowl. Whisk in half-and-half, eggs, and 3/4 cup Manchego until thoroughly combined. Pour egg mixture over tomatoes and greens. Sprinkle with remaining 1/4 cup Manchego. Bake gratin on middle rack until toothpick inserted in center comes out clean, 30-40 minutes, rotating dish halfway through baking. Remove gratin from oven.
  • Heat broiler. Broil gratin on top rack until cheese is golden brown, about 2 minutes. Let gratin cool until custard has set up, about 5 minutes. Serve.

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Alice O’Dea Article

Have you read Alice O’Dea’s recent article? I love the sound of this avocado pasta and plan on trying it ASAP!