Tag: Mizuna

  • Winter 2022 CSA – Week 10

    Our members will enjoy the following produce from our farm in their CSA shares this week:

    • Sweet Baby Carrots
    • Celery
    • Snow Peas
    • Mizuna
    • Panisse Lettuce
    • Scallions
    • Red Radishes
    • Parsley
    • Sweet Potato Fingerlings

    Feature Product: Green Mizuna

    If you have enjoyed our spring mix, you have tasted Mizuna. It is a nutritious Japanese green, cousin to arugula, although less peppery with a touch more mustard green-flavor. Mizuna has a good assortment of anti-oxidants and vitamins A, C and K, improving the strength and health of your immune system, bones and eyes (source: umami-insider.com). It is a great base for a salad, and is also very tasty sauteed! See recipes below for some Mizuna inspiration 🙂

    Simple Mizuna Salad – Dishing Up the Dirt

    Ingredients

    • 1 large bunch of mizuna
    • 2-3 radishes, very thinly sliced
    • 2-3 tablespoons extra virgin olive oil
    • 1 tablespoons fresh lemon juice + additional to taste
    • flakey sea salt
    • 2 Tablespoons sunflower seeds, lightly toasted on the stovetop for  a few minutes
    • a few thin slices of fresh Parmesan cheese (optional)
    • a few pinches of micro greens (optional)

    Instructions

    1. In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micor greens (if using). Serve immediately.

    Mizuna (Japanese Mustard Greens) with Bacon and Garlic – All Day I Eat

    Ingredients
    • one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
    • 2 cloves garlic crushed
    • 2 slices bacon (fried until crispy then chopped)
    • olive oil
    • 1/2 tsp chicken stock powder
    • black sesame seeds (toasted, to garnish)
    Instructions
    1. FIrst wash and cut the greens into 2 inch sections.
    2. Using a large skillet, on medium high heat, saute the bacon until crispy.
    3. When the bacon is done, remove and place on a paper towel lined plate.
    4. Immediately add the greens, garlic, and chicken stock powder.
    5. Saute for about 2-3 minutes until the greens appear soft and cooked.
    6. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
    7. Serve while hot!

    Farro Salad with Radishes, Snap Peas, Olives, and Pecorino – Food & Wine

    Ingredients

    DRESSING

    • 1/2 cup extra-virgin olive oil 
    • 3 tablespoons fresh Meyer lemon juice
    • 2 teaspoons apple cider vinegar
    • 1 1/4 teaspoons fine sea salt, plus more to taste
    • 1/2 teaspoon honey
    • 1/4 teaspoon crushed red pepper, plus more to taste

    SALAD

    • 4 cups water
    • 1 cup uncooked pearled farro
    • 3/4 teaspoon fine sea salt, plus more to taste
    • 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
    • 4 small carrots, thinly sliced
    • 1 cup fresh sugar snap peas, thinly sliced on an angle
    • 1/2 cup pitted Castelvetrano olives, roughly chopped
    • 1/4 cup chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh chives
    • 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)

    Instructions

    1. Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
    2. Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
    3. Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

    Snow Pea, Scallion & Radish Salad – The Kitchn

    Ingredients
    • 2 cups (about 8 ounces) snow peas, trimmed and rinsed
    • 1 tablespoon water
    • 2 scallions (green and white portions), thinly sliced
    • 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
    • 1/4 cup seasoned rice wine vinegar
    • 2 teaspoons sugar
    • 1 tablespoon walnut oil
    Instructions
    1. Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.
    2. In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.

  • Winter CSA 2022 – Week 2

    This week, our members will enjoy the following produce, all from our farm!

    • Rainbow Chard, bunch
    • Green Mizuna, bunch
    • Baby Lettuce Mix
    • Scallions, bunch
    • Watermelon Radishes, bunch
    • Oranges
    • Green Tomatoes
    • Fresh Turmeric
    • Sweet Potato Fingerlings

    Watermelon Radish Salad with Orange and Goat Cheese – Rhubarbarians

    Ingredients
    • 2 medium navel oranges
    • 3 medium watermelon radishes, washed and thinly sliced
    • 1 Tbsp white vinegar
    • 1 Tbsp honey
    • salt and pepper
    • 6 Tbsp crumbled goat cheese
    • ½ cup roasted pistachios
    • 4 Tbsp chopped green onion

    Instructions

    1. Start by segmenting your oranges over a small bowl. Place segmented pieces aside and reserve 2 Tbsp of the orange juice.
    2. Toss the radish slices with the orange juice, vinegar, and honey. Season with salt and pepper and refrigerate for 30 minutes
    3. When radish slices have softened and mellowed to your liking, mix with the orange segments. Top with the goat cheese, pistachios, and green onion. Enjoy!

    Turmeric Orange Vinaigrette

    Ingredients
    • 2 tablespoons minced shallot
    • 1 teaspoon orange zest plus 2 tablespoons juice
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons maple syrup
    • 2- inch section fresh turmeric, peeled and finely grated
    • 1/4 teaspoon sea salt, plus more to taste
    • 1/4 teaspoon ground cayenne pepper
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons extra virgin olive oil
    Instructions
    1. To make vinaigrette, whisk to combine shallot, orange zest and juice, apple cider vinegar, maple syrup, grated turmeric, sea salt, and spices. Whisking constantly, slowly add olive oil until mixture is pale and emulsified.

    Easy Fried Green Tomatoes Recipe – Pinch and Swirl

    I make these all the time as an appetizer or addition to sandwiches, yum! *Added for vegans how I would modify this recipe*

    Ingredients

    • 3 medium green tomatoes about 12 ounces
    • 1 large egg (*vegans can sub a flax egg – 1 tbsp ground flax seed to 3 tbsp water, let coagulate)
    • ½ cup buttermilk (*vegans make buttermilk by adding a splash of apple cider vinegar to plant milk, let sit)
    • ½ cup all-purpose flour divided
    • ½ cup cornmeal
    • 2 teaspoons kosher salt or 1 teaspoon fine salt
    • ½ teaspoon freshly ground black pepper
    • pinch ground cayenne pepper
    • avocado oil or other high vegetable heat oil, for frying
    • flaky sea salt such as Maldon, for finishing

    Instructions

    1. Slice tomatoes into ¼-inch thick rounds.
    1. Whisk egg and buttermilk together in a shallow bowl.
    2. Scoop ¼ cup flour onto a medium plate. 
    3. To a second medium plate add remaining flour, cornmeal, salt, pepper and cayenne; combine thoroughly with fork or small whisk.
    4. Dredge a tomato slice in plain flour, shaking off any excess; dip in egg mixture; dredge in cornmeal mixture until evenly coated and transfer to plate. Repeat with remaining tomato slices.
    5. Line a plate with paper towels; set aside.
    6. In a heavy skillet (ideally a cast iron skillet) heat ¼-inch of high heat oil to 375°. (It’s important for the oil to be very hot to keep tomatoes from absorbing it. Be sure to reheat between batches!) Carefully place tomatoes into hot oil and cook 1 ½ to 2 minutes per side, until golden brown. Transfer to paper towel lined plate (keeping tomatoes in a single layer so they don’t get soggy) and sprinkle with flaky sea salt. Repeat with remaining tomatoes. Serve hot. 

  • Winter CSA – Week 3

    This week, we plan to include the following items in the farm share:

    Kohlrabi Slaw with Sesame Vinaigrette
    I love making slaw with kohlrabi and carrots – it’s so crisp and fresh. Peel the outer purple skin with a potato peeler or paring knife to prepare this Kohlrabi Slaw with Sesame Vinaigrette. Don’t forget about the greens! The kohlrabi leaves can also be sautéed with other greens (treat it like kale) for a boost of anti-oxidants.

    Eight ways to use Pandan
    The use of pandan in Southeast Asian cooking flavors both sweet and savory dishes. The leaves themselves are not edible because they are very fibrous, but when it is cooked, the naturally sweet taste and grassy aroma transforms a dish. The flavor has hints of rose, almond, and vanilla, it pairs very well with coconut milk. The most common use for pandan leaves is to add them to rice before cooking : take a leaf or two, tie them into a knot and drop it into the pot of rice. The rice will absorb the aroma and flavor of the pandan leaves during cooking. Discard the pandan leaves before serving the rice. Similarly, the aroma infuses into meat when wrapped in leaves and cooked. It is also common to extract the pandan juice : chop leaves, then pulse in food processor. Add hot water, let cool and strain. The extract is then used in many desert dishes. To help manage blood pressure and blood sugar, the leaves are steeped in boiling water, and the tea is consumed twice per day.

    This quick recipe for hearty Sweet Potato and Ham Soup is perfect for a chilly night’s dinner and a great way to use leftover ham and veggies!

    Feeling like salad? Mix your arugula and mizuna for a zesty salad base and top with sliced radishes.

    You can roast or steam Bonita White Sweet Potatoes just like other sweet potatoes.

  • CSA Share: Week 5, April 3-6

    Welcome to April. We are on our 5th week of the season and excited to bring you this colorful and bountiful harvest of: Rainbow Chard, Tokyo Turnips, Mizuna, Sweet Onions, Baby Fennel, Napa Cabbage, Sweet Baby Carrots, Red Leaf Lettuce and Loquats from our friend Jenny, down the road at High Springs Orchard.

    Love the Loquats? Join us this weekend, April 5,6 and 7th in High Springs- for a Loquat U-Pick: Fri, Sat and Sun from 10-5 or until they are all gone $3/lb. More info on our Facebook Page.

    The Loquat or “Japanese Plum” originates from China and thrives in north Florida’s temperate climate. It’s flavor is described as a mixture of peach, citrus and mild mango and is most popular used in jams, preserves and makes a deliciously sweet light wine.

    The orange Loquat fruits grow in clusters of 5 to 10 and are harvested in early spring. These fruits have a light edible skin (altho most recipes tell you to remove the skin, you really don’t need to) and contain two to four large smooth seeds. The seeds can be saved to make Nespolino- an Italian liqueur and the large, evergreen leaves hold medicinal benefits and can be brewed into a tea. The tree is propagated through seed and usually starts to produce fruit 8 to 10 years after planted. Save your seeds they grow very well here in full sun and well drained soils, they are also very hearty, wind and drought resistant.

    As rare of a fruit as these may be, they are quite common up here in the Gainesville area. I have several on my property. Like everything else, they have good years and bad years. Last year there were none. This year the trees are covered in bright orange clusters and the squirrels and birds are kind enough to share. We have so much that we are considering making some Loquat wine this weekend. I will let you know how it goes.

    They are simple to eat, just pop them in your mouth and spit out the seed, bake them in crumbles, or they make a great topping on ice cream. They are very similar to apricots so use them as a apricot substitute in your favorite recipe.

    Loquat Vinegarette Dressing –https://www.paleoscaleo.com/loquat-vinaigrette-dressing/

    The Florida Crumble- Loquat & Strawberry Crumble

    Ingredients

    • 1.5 cups loquats, peeled, seeded and roughly halved or quartered
    • 1.0 cups fresh strawberries quartered
    • 1 cup sugar, divided
    • 2 Tablespoons finely chopped crystallized ginger
    • ¾ cup all purpose flour
    • ½ cup chopped macadamia nuts
    • pinch salt
    • ½ cup salted butter

    Instructions

    1. Preheat oven to 350 degrees.
    2. Toss the loquats with the ginger and ¼ cup of the sugar. Pile into a pie plate.
    3. Combine the remaining ¾ cup sugar with the flour and salt and macadamia nuts. Cut in the butter using a pastry blender (or a food processor on pulse), until the mixture resembles wet sand.
    4. Sprinkle over the fruit, and bake 35 minutes.

    Rainbow Chard is just colorful varieties of swiss chard, which is a relative of the beet, but unlike traditional beets – which put their energy into producing colorful roots – chard instead produces big, tender leaves and colorful crunchy stalks. Chard is cooked similar to spinach, sauteing and adding to casseroles and quiches.

    To saute- Roughly chop the leaves and finely chop the thicker stalks; this helps the two parts cook in about the same time. Generally, any flavor that works well with spinach will partner with chard, including butter, lemon, cream, garlic, shallots and vinaigrette. If you do nothing more than briefly steam or saute the chopped chard, and toss it with any of those, you’ll have a great side dish.

     

    Rainbow Chard, Bacon and Brie Quiche

    Start to finish: 40 minutes (20 minutes active)

    Servings: 6

    1 prepared uncooked pie crust

    8 ounces bacon, cut into small chunks

    1 small yellow onion, diced

    6 cups chopped rainbow chard (about ½ bunch)

    5 ounces brie, cut into small chunks

    8 eggs

    ⅓ cup milk or fat-free half-and-half

    2 teaspoon chopped fresh thyme

    ½ teaspoon salt

    ¼ teaspoon ground black pepper

    Heat the oven to 450 degrees F.

    Unroll the pie crust and set into a pie pan, crimping and trimming as needed to form an even edge. Set aside.

    In a large skillet over medium-high heat, combine the bacon, onion and chard. Cook until the chard has wilted and released water, about 6 minutes.

    Let the bacon mixture cool slightly, then use a slotted spoon to transfer it to the crust, arranging it in an even layer. Scatter the brie evenly over it.

    In a large bowl, whisk together the eggs, milk, thyme, salt and pepper.

    Pour the egg mixture into the tart shell, then bake for 25 minutes or until puffed and set at the center and lightly browned at the edges.

    If the crust browns too quickly, use strips of foil to cover the edges.

    Purple Mizuna- Mizuna is an Asian green that is commonly found in baby lettuce mixes. This mild tasting green can be enjoyed raw or cooked. Give it a good wash and spin it dry and toss it in with the red leaf lettuce from your share for a colorful spring salad or saute it (for just a few minutes) with the rainbow chard, garlic and olive oil for a tasty, simple and vibrant side dish.

    Fennel has a crunchy texture and mildly sweet, licorice-like flavor, making it a pleasant addition to any dish, whether eaten raw or cooked. You can eat all parts of the fennel however the bulb is most commonly used in recipes while the fronds make beautiful garnishes and edible arrangements. Fennel will stay fresh in the refrigerator for about a week however, it loses its flavor over time. If its been in your fridge for quite some time not to worry, it makes a great soup or soup stock. Here’s just a few things you can do with your fennel.

    • using the stalks as a soup base or stock
    • sauté the leaves and stalks with onions for a quick and easy side
    • mix sliced fennel with a variety of your favorite fresh vegetables for a light, crisp salad
    • serve roasted fennel bulbs as an entrée

    Carrot-Fennel Bisque

    Ingredients

     

    • 1 tablespoon butter
    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic, peeled
    • 1 small onion, peeled and diced
    • 1 rib celery, diced
    • 1 bulb fennel, chopped (fronds reserved)
    • 1 ½ pounds carrots, peeled and coarsely chopped
    • 1 tablespoon fresh ginger, peeled and chopped
    • 4 cups chicken or vegetable stock
    • ½ teaspoon ground coriander
    • ½ teaspoon ground ginger
    • ¼ cup honey
    • ¾ cup half & half or coconut milk
    • Kosher salt
    • Freshly ground pepper
    • pinches crushed red pepper

     

    Directions

     

    • Heat butter and olive oil in a large heavy-bottomed soup pot.
    • Add garlic, onion, celery, fennel, carrots and ginger. Saute for 10 minutes, stirring frequently.
    • Add stock, bring to a boil, then cover and lower heat to a gentle simmer. Let simmer for 30 minutes, until all vegetables are soft and tender.
    • Remove from the heat. Add coriander, ginger, crushed red pepper and honey. Let cool slightly.
    • Puree soup in batches in a regular blender until very smooth. Return to pot.
    • Add half & half, and season to taste with freshly ground black pepper and kosher salt.
    • Serve in bowls or mugs with a garnish of chopped fennel frond.

     

    Napa Cabbage commonly known as Chinese cabbage is a sweet and crunchy cabbage with thin, tender leaves. It is popular addition to soups and stir fry’s but I favor it raw, it is so sweet and crisp.

    Tokyo Turnips, Hakurei or salad turnip- A sweet, small, mild tasting turnip tender enough to eat raw in salads. These dainty turnips are best described as a cross between a radish and a turnip. Eat them raw or give them a little heat- the buttery flavor of this turnip comes out when cooked or roasted.

    Miso Roasted Japanese Turnips- https://foolproofliving.com/miso-roasted-japanese-turnips/

    Napa Cabbage & Turnip salad in a Buttermilk Dressing

    The dressing is a simple blend of buttermilk, apple cider vinegar, a touch of mayo, shallots, sugar, salt and pepper but the flavor is anything but.

    Dressing:

    1/2 cup well-shaken buttermilk

    2 tablespoons mayonnaise

    2 tablespoons cider vinegar

    2 tablespoons minced shallot

    1 tablespoon sugar

    3 tablespoons finely chopped chives

    Salad:

    1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)

    6 radishes, diced

    2 celery ribs, thinly sliced diagonally

    Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

    Toss cabbage, radishes, and celery with dressing.

  • Weekly CSA Share December 12-15

    We are winding down the fall season with some tasty winter crops such as: Collards from our friends at Hammock Hollow, Murasaki Sweet Potatoes, New crop of Pigeon Peas, colorful purple stemmed Mizuna, crunchy Sunchokes, Baby French Breakfast Radishes, Turmeric, Chinese Honeys– a lovely citrus variety from our friend Jeff down the road at Melrose Organics.

    Chinese Honey: This is the week i’ve been anxiously waiting for since I started this job, the chance to showcase this wonderful citrus variety that I was raised on. The Ponkan Tangerine, or better known in these parts as the Chinese Honey is a citrus hybrid (Mandarin X Pomelo). This oriental variety first appeared in the US back in 1800’s when a medical missionary in China sent fruits to a man named Carlo Roman in Hawthorne, Florida. From those fruits little baby seedlings were grown and gave way to this beautiful citrus variety unique to this part of Florida. This citrus is distinguished by its medium thick, extremely aromatic, and oily rind. Each fruit contains 10 to 12 easily separable segments with a pale orange flesh, tender and juicy with a mild and pleasant flavor. Easy to peel and easy to share. My father planted three of these fruit trees about 45 years ago on the shores of Newnans lake where I call home. I grew up walking through the swamp eating these honeys and spitting out the seeds into that swampy, fertile ground. At one time we had about 30 fruiting trees scattered, under the cypress canopy, throughout our property. They are pretty self sustainable and easy to care for. We would occasionally fertilize with organic swamp matter that we scooped up from the lake with our old ford tractor. Unfortunately the citrus greening has slowly killed off our trees and we are lucky if 10% the fruits stay on to reach maturity. Luckily Jeff from nearby Melrose Organics grows this variety and has a viable crop this year. We are very excited and fortunate to be able to share this wonderful variety with you during this holiday season!

    Pigeon Pea: It’s often referred to as a pigeon pea or gandul. This plant arrived to the new world via India and Africa and the natives call it frijol de palo, which means the bean tree. This legume is low maintenance and we have been working with Eco- a seed saving non profit out of Fort Myers, to discover new varieties that will grow well in this area and be economically viable. Unfortunately, this pea did not work as well as we hoped so this will probably be the first and last time you receive it. The shell is not edible! You will have to shell the peas, and this is a little more difficult than we had hoped, alas inside that stubborn shell is a beautiful crimson-red pea. Cook this pea variety as you would any other pea- put the peas in a pot over the stovetop and cover with one or two inches of water (maybe a little less). Cover and cook the beans over medium heat for about 1 1/2 hours, until tender. Keep in mind this small amount will not yield a large portion, it’s more like a sample or a colorful addition to a rice dish, a pot of beans, or use it raw in your salad.

    Sunchokes: You don’t need to peel them; the skin is edible. Simply scrub them clean under cold running water with a stiff brush. If you have large chunks make sure you break them apart to get that dirt hidden in the cracks. Cut them up into bite sized chunks and throw them in the crockpot with turnips, radishes, carrots or other root veggies. You can also slice them and toss them in your salad to give an added crunch, they have a similar texture to a water chestnut and is a good substitute. Try them roasted…

    1 pound organic cleaned Sunchokes

    ¾ cup extra virgin olive oil

    2 tablespoons dried thyme

    1 tablespoon minced garlic

    sea salt

    Cut tubers into 1-inch pieces. Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Sunchoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet. Roast in the preheated oven until Sunchokes are tender, 35 to 45 minutes.

    Mizuna–Mizuna is an Asian green that is commonly found in baby lettuce mixes, It’s a mild tasting green that can be enjoyed raw or cooked. Here’s some favorite quick and easy ways to use it from Early Morning Farm.

    Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach or arugula or even by itslef. 

    Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!

    Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.

    Stir-fry. Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice.

    Soup. Toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

    Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

    Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole or chop into bite-sized pieces.

    Turmeric– Famous for its compounds that have powerful anti-inflammatory, antioxidant and antibacterial properties. This member of the ginger family has been used in Indian Ayurvedic and Chinese medicines for centuries to heal wounds, treat skin conditions, inflammations and infections. For a healthy snack you can grate it into plain yogurt, with vanilla and a little honey, maybe some grated carrot too. Be careful, it will stain anything, especially your grater or cutting board, grating it will make your fingernails yellow for a day or two but you can wear gloves if that’s not the look you are going for.

    This seasonal juice recipe, contains winter root vegetables, citrus, and one very special healing ingredient. Fresh Turmeric Root.

    A New Year- Fresh Turmeric Tonic

    4 medium organic carrots
    1 small golden beet ( 2- 3 inches in diameter) scrubbed and cut in half (optional)
    1 orange, peeled &  1 apple, cored
    1 tablespoon sliced fresh turmeric root ( peels are OK) more to taste.     1-2 tablespoons fresh ginger

    Juice ingredients in juicer together to yield one 10 oz glass of juice

    Recipe from: https://www.feastingathome.com/a-new-year-fresh-turmeric-tonic

    French Breakfast Radishes– Pinky sized, tender radishes were pulled from the ground a bit earlier than usual due to the freeze on Tuesday night, nevertheless, they make for a delicious snack. Make sure to cut the tops off and give them a good wash before you throw them in your salad.

    Murasaki Sweet Potato- Crimson skin with a white flesh, these little fingerling potatoes are perfect for roasting. Don’t waste your time peeling them, give them a good wash and cut them up into bite size pieces or just enjoy them whole.

    Collards from farmer Charlie Andrews at Hammock Hollow Farms in Hawthorne, Florida. Charlie has supplied restaurant kitchens from Jacksonville to Orlando with fresh local produce since 1985. Collards pair excellently with smoky flavors, but there are many preparations beyond the Southern tradition of using a ham hock.  Collards are high in calcium, vitamin C, and fiber. The stems of collards are edible, but take longer to cook than the leaves so they are often removed.  Adding a acidic seasoning like vinegar or lemon helps reduce the bitterness and give collard greens a great flavor.You can store washed and/or chopped greens in a container in the refrigerator for quick use throughout the week.

    Slow Cooker Season

    This time of year we like to pull out the slow cooker for an easy, low maintenance, soup that can be enjoyed throughout the week. ‘Tis the season to purge your fridge from the abundance of root vegetables stock piling in your fridge from this season’s CSA shares, and there is nothing better than a soup or stew for this cold weather!

    Simply toss your washed and chopped greens (collards, kale, mizuna-(at the end)) into the slow cooker, add some stock (vegetable, chicken, beef), seasonings (spices, salt, pepper), vegetables- garlic, carrots, turnips, radishes etc.  Throw in some canned or cooked beans (kidney, white, black), or a premade canned soup (I was cleaning out my pantry) that contains some rice and other veggies. Cook on low for about 6-8 hours and serve warm with some biscuits!