In your share this week will be:
Romaine Lettuce: The hardiest of our lettuces, crisp, semi-sweet Romaine hold very well and are amazingly mineral and vitamin rich, proteinaceous, and replete in Omega 3s. If you are a fan of green smoothies, our Green Romaine is an awesome candidate for getting all of that nutritional benefit without an overwhelming “green” or bitter flavor!
Mustard Greens: A southern staple vegetable. Don’t try to eat them raw unless you like the sensation of your sinuses becoming very clear. This curly variety is wonderful braised and seasoned with raisins, or try a dash of apple cider vinegar. Vinegar helps cut the spicy flavor.
Chestnuts: We recommend boiling these guys in a deep saucepan or pot (no specific amount of water, just adequately cover the chestnuts) for about 20-25 minutes until the inner flesh is cooked and begins to take on a “mashed potato” consistency. Remove from heat, allow chestnuts to sit in water for five or so minutes before draining and serving!Note: If you do plan on roasting, be sure to make an incision with a very sharp knife in each nut to allow built up steam to release. *Make sure to refrigerate your chestnuts and eat them within 2-3 weeks* If you want to save them for Thanksgiving, you can either freeze raw or cooked. More info on preserving chestnuts here.
Spicy Kim Chi: Kim Chi is a traditional fermented Korean side dish that has hundreds of different iterations and recipes of the main ingredients: radish, napa cabbage, scallion, carrot, etc. Our Kim Chi was made in-house in a certified kitchen space using only the ingredients we’ve grown ourselves (with the exception of seasonings). Traditional kim chi uses fish sauce, but our batches forgo that to accommodate our vegan and vegetarian customers. Serve as a side item to any main course meal, over a bed of rice or noodles. The fermentation process stimulates the probiotic capacity, making it a wonderful digestive aid, an inflammation regulator and antioxidant!
French Breakfast Radishes: Known for their oblong shape and vibrant fucshia coloration, these radishes tout a mild peppery kick and a crisp texture. Whether enjoyed raw or cooked, these French Breakfasts won’t hang in your fridge for very long. Here’s an awesome recipe for sauteed radishes.
Bok Choi: This Chinese cabbage is best friends with finely minced garlic and freshly grated ginger or turmeric. Combine with a cooking oil of choice (sesame oil or ghee butter work great) over medium-high heat and cook until stalks and leaves are tender.
Tri-Color Beans: We have some beautiful filled out bush beans coming in right now on the farm. These guys are so tender you can eat them raw right off the bush. Sauteed or steamed with some olive oil and garlic is a guaranteed winning meal. Here’s a great recipe for a delicious green bean fixture.