GLAD TO SEE YOU ARE HERE!
We wish you a Happy Memorial Day!
Please, remember to honor our military heroes!
Let us point you to Farmer Phil's TOP 5 this week!
1. Bok Choy
5. Maple Sausage patties
There is some STUNNING Bok Choy and lots of it coming from our own hyper-local field.
If you have ever eaten Chinese food you have probably had Bok Choy before. I am also guessing you might have walked right past it in the grocery store and not known it.
PUT ON THE BRAKES and don't miss out on the Bok Choy this week. You may be surprised to know that one stalk of Bok Choy can have up to 100 milligrams of calcium.
Many people eat it raw like a piece of celery.
But if you have never tried it before we suggest sprinkling it with garlic powder and salt and a little bit of olive oil and roast in your oven or grill some on low for a wonderful side dish. Roast at 500 degrees for 5-10 minutes depending on the thickness and enjoy!
Go ahead and cook the whole head at one time!
Add any left overs to your Salad (or) Stir-fry.
Spinach is perfectly edible after a frost...
If you have been with us through the Winter CSA Market Box season, you already know that spinach is much sweeter in colder weather temperatures.
Mother nature provided a touch of unusually cold and sometimes frosty evenings this month of May bringing on the sweetness.
You might be able to tell ALL THE PLACES where she gave it a little kiss by the brown speckles.
I want to point out to you that Asparagus should be treated like a bouquet of roses...
As soon as you get home, place them in a glass or vase filled with ONLY ONE INCH of cold water.
Any container will do. Then place into the refrigerator (the door works great) until ready to use. The stalks will keep moist and you will be enthusiastic about them.
But don't wait until you get the asparagus home to start preparing. NOW IS THE TIME TO GET YOUR PASTRY DOUGH!! 'Cause you're gonna love our Asparagus Tart recipe.
pssst... "I found my pastry dough at Walmart in the freezer section by the cool whip."
Don't cut corners on the asparagus. We put the "full bunch" of asparagus into this asparagus recipe.
Just like eating leftover pizza this asparagus recipe is AWESOME the next day!
Get ready to introduce MUSTARD GREENS into your life too...
It's the peppery flavor, right?
Mustard greens have several health perks, from supporting your immune system to potentially warding off cancer.
Here are the SECRETS TO TAMING Mustard Greens...
Use a COMBINATION of HEAT, FAT, SALT, and ACID.
When these elements work in tandem, they mellow the greens and result in something TRULY TASTY!
- Heat: Heat mellows the greens’ pungent flavor.
- Fat: Coating the leaves in fat softens their bite: olive oil, coconut oil, butter, and ghee are all great options. Or if you’re the thrifty type who saves bacon fat, we don’t need to tell you it’s also a delicious choice.
- Salt: Speaking of bacon, it’s a classic ingredient in many Southern mustard green recipes because it lends both fat and salt. Other salty ingredients like soy sauce, pancetta, capers, and anchovies can be cooked with the mustard greens to balance their bitterness. Of course, you can also just season with a big pinch of kosher salt.
- Acid: After the greens have wilted and become tender, you’ll pull the pan off the heat and add a splash of acid. This could be your favorite vinegar, such as balsamic, sherry, red or white wine, apple cider, or a squeeze of citrus juice like lemon, lime, or orange.
Can we point you straight to the barn to see what else Farmer Phil has raised?!...
Some SWINE-tastic sausage!
Maple, Sage and Italian to be exact.
Now that we have talked about hyper-local you may ask WHAT? It just means that we can point you to the exact field, barn or place where it's produced and harvested. Getting you the tastiest foods possible!
Phil, John, & Diane Riehm
Riehm Produce Farm