Wednesday’s Farm Share will most likely include:
Salad Mix, Little Gem Lettuce (mini heads), Radishes, Broccoli, Turnips, Hearty Greens Mix, Microgreens, Sweet red Carmen peppers, and Tomatoes.
We’ll keep saying it — that we exist to provide the very best food for our community, in the interest of the health of all. The most delicious food is the most nutritious food and we are here to help people eat as many vegetables as possible. In that vein, here are simple recipe ideas to help you get these veggies into the mouths of you and your household members:
Recipe Suggestions: see these and others cataloged on our Recipe Page
Radishes: These little babies are packed with flavor and nutrients! Dice them up and incorporate them wherever you can. This weekend we enjoyed them on slices of toast (or crackers) with a slather of goat cheese, diced radishes, diced tomatoes, a sprinkle of salt, and our parsley (preserved by food-processing them with garlic and salt to make a simple spice spread). We also keep serving radishes diced and mixed in cream cheese with some salt. It is a big hit! We served this to guests this weekend who were surprised to enjoy radishes! Try it! You will most likely like it, too!
Little Gem Lettuce: These mini lettuce heads, like tiny romaines, are especially tasty. Use them like usual lettuce, or serve them as a sort of wedge salad by slicing them lengthwise with toppings and a drizzling of dressing. They can also be grilled, as in this recipe for Grilled Little Gem Salad.
Turnips: We served them this weekend to a self-proclaimed non-turnip lover. We diced them, along with diced white potatoes, and simmered them in a cast iron skillet with water, cumin, salt, savory, garlic, and pepper. We served it with our Tomato Chutney and microgreens. We are really a single-trick-pony when it comes to cooking. Luckily it’s tasty and we won over our guest who left here with a bunch of our turnips.
Broccoli: We keep serving it roasted. It’s a hit with all ages. Chop. Spread on baking sheet. Drizzle olive oil on top. Sprinkle salt on top. Bake in oven at around 400. Fifteen minutes. Or so. Amaze your friends. It’s delicious.
Hearty Greens Mix and Microgreens are both great in smoothies, with scrambled eggs, mixed into any casserole, or massaged with olive oil, honey, salt, lemon juice, and garlic. Microgreens are super nutritious so we say you should eat them as an actual salad serving, not just as a garnish. After enjoying a particularly sugar-filled treat at the farmers market last Saturday, at least one of us, unnamed, restored balance by later consuming a just-microgreens salad: A huge bowl of just our microgreens and the dressing listed above. It does a body good. We’ll all be skipping that treat next week. Our Hearty Greens Mix featured nicely in a casserole that we made up a recipe for last week: Boil quinoa and diced sweet potatoes at the same time, in the same pot. Saute onion, garlic, and butter in a separate skillet (preferable cast iron). Turn off the heat on the skillet and add in a bag of our Hearty Greens mix, chopped. Add the cooked quinoa and sweet potato mixture. Stir. Crack a few eggs over top of the whole thing. Grate a 1/4 cup or so of Parmesan or Gouda cheese on top. Stir again until it is all mixed. Bake at 375 or so for ten or fifteen minutes. Serve! You could also incorporate diced sweet pepper and/or tomato into this casserole. Also mushrooms are fabulous.
(photo by Brandon Hambright.Thank you!)
Available for Market Share CSA members to reserve online:
Arugula, Bok Choy, Tokyo Bekana, Chard, Collards, Broccoli Greens, Cabbage, Chard, Chinese Cabbage, Escarole, Hearty Mix, Kale, Kohlrabi, Lettuce, Microgreens, Parsley, Green Peppers, Turnips…and our Organic, Naturally Leavened Bread.
2015 Market Share CSA Members: Reserve your selection online to pick up on Wednesday, Nov 11 at our farm, Good Health Herbs (New Location! Pick up hours are from 2:00 – 6:00), or in Church Hill.
Janet, Dan, and the rest of the Broadfork crew
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