Good morning
The smell of the wood stove has been a welcomed treat this week. The smell, the ambiance and the heat are so comforting! We all love it, right down to the dog and cat! It's definitely pumpkin pie and sweater time... speaking of which i'll need to find myself some pumpkins as i grew no winter squash of any kind this year.
In your baskets this week:
Potatoes
Napa (Green and Purple)
Mustard Mix
Shallots
A bag containing tomatillos, jalapeño and or Anaheim peppers, garlic slivers ( these accumulate right now as we get our garlic ready to plant)
Extra Greens: Flower Sprout Tops, Bok Choy
I absolutely hate to bring this up here, but thought i should make you all aware. That we have needed to re-activate and update our security on the store. We have needed to contact the police a few times recently due to theft of produce. In order to keep the store going, we need to have this in place. Thank you to all the amazing customers which over the years that allowed us to operate based on honesty and appreciation for what we do. We know, you are, by far, the majority!
Here's my usual mustard green speech...for those who've been around for a while! Mustard Greens can be intimidating when you first start using them. Once you figure it out they are the best! An interesting things about them is you can adjust their flavour to your liking by blanching. Mustards have bite or flavour if you want, but they can also be tamed right down and seem like any other green. To blanch just prepare and pan steam or drop in boiling water to wilt. Check greens if they are at a good flavour level and then just go on with your recipe.
I enjoy Mustards cooked in brown butter and served along with whatever i'm eating. To do this, i put a nice big piece of organic pastured butter in a pan and cook till it gets a nutty aroma and brown color then i drop in my prepared greens, cover and cook till nice and wilted. I don't blanch unless i'm adding them to a recipe my kids will be eating. I love the flavour!
Here is a recipe for mustard manicotti that i like.
http://www.squashblossomkitchens.com/2014/03/13/mustard-green-manicotti-fontina-bechamel/
My pinterest recipes for mustards: https://www.pinterest.com/Cheznousfarms/csa-recipes-mustard-greens/
Below are the Napa leaves. These are mild and very versatile. Great in salad or just about any dish!
As for the tomatillos and peppers, a quick way to use is to make a dressing such as this one:
https://www.pinterest.com/pin/373728469052698021/
Another quick sauce to pour over chicken: http://www.joyfulhealthyeats.com/grilled-chicken-with-tomatillo-roasted-poblano-cream-sauce/#comment-65955
They can quickly be chopped up and added to a salsa
Two more baskets! I hope you embrace this cooler weather with some loved ones, cozy surroundings and great food!
Have a great week!
The smell of the wood stove has been a welcomed treat this week. The smell, the ambiance and the heat are so comforting! We all love it, right down to the dog and cat! It's definitely pumpkin pie and sweater time... speaking of which i'll need to find myself some pumpkins as i grew no winter squash of any kind this year.
In your baskets this week:
Potatoes
Napa (Green and Purple)
Mustard Mix
Shallots
A bag containing tomatillos, jalapeño and or Anaheim peppers, garlic slivers ( these accumulate right now as we get our garlic ready to plant)
Extra Greens: Flower Sprout Tops, Bok Choy
I absolutely hate to bring this up here, but thought i should make you all aware. That we have needed to re-activate and update our security on the store. We have needed to contact the police a few times recently due to theft of produce. In order to keep the store going, we need to have this in place. Thank you to all the amazing customers which over the years that allowed us to operate based on honesty and appreciation for what we do. We know, you are, by far, the majority!
Here's my usual mustard green speech...for those who've been around for a while! Mustard Greens can be intimidating when you first start using them. Once you figure it out they are the best! An interesting things about them is you can adjust their flavour to your liking by blanching. Mustards have bite or flavour if you want, but they can also be tamed right down and seem like any other green. To blanch just prepare and pan steam or drop in boiling water to wilt. Check greens if they are at a good flavour level and then just go on with your recipe.
I enjoy Mustards cooked in brown butter and served along with whatever i'm eating. To do this, i put a nice big piece of organic pastured butter in a pan and cook till it gets a nutty aroma and brown color then i drop in my prepared greens, cover and cook till nice and wilted. I don't blanch unless i'm adding them to a recipe my kids will be eating. I love the flavour!
Here is a recipe for mustard manicotti that i like.
http://www.squashblossomkitchens.com/2014/03/13/mustard-green-manicotti-fontina-bechamel/
My pinterest recipes for mustards: https://www.pinterest.com/Cheznousfarms/csa-recipes-mustard-greens/
Below are the Napa leaves. These are mild and very versatile. Great in salad or just about any dish!
As for the tomatillos and peppers, a quick way to use is to make a dressing such as this one:
https://www.pinterest.com/pin/373728469052698021/
Another quick sauce to pour over chicken: http://www.joyfulhealthyeats.com/grilled-chicken-with-tomatillo-roasted-poblano-cream-sauce/#comment-65955
They can quickly be chopped up and added to a salsa
Two more baskets! I hope you embrace this cooler weather with some loved ones, cozy surroundings and great food!
Have a great week!
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