Forum Posts

Kaci Nidiffer
Sep 25, 2019
In Recipes & Ideas
We grow a mix of sweet Italian roasting peppers and sweet bell peppers. Storage Peppers like to be cool but not cold. Ripe peppers will keep for about five days in the a plastic bag in the refrigerator. Since they are ethylene sensitive, try to store them away from ethylene-producing fruit which will make them spoil faster. Once roasted, put them in a jar with olive oil and keep them in the refrigerator for weeks, if not longer. Roasted peppers also freeze well in ziploc bags. Cooking Tips Roasting peppers are delicious raw or cooked. You can stuff peppers with seasoned whole grains or meat; stew them as a topping for toast, tacos, or a grain bowl; or roast or grill them before making a Romesco sauce or homemade pimento cheese. They’re also delicious in Shakshuka or in an Italian egg & pepper sandwich. Recipes White Beans with Grilled Peppers, Rosemary and Oregano Stuffed Peppers Roasted Pepper Panzanella Stewed Sweet Peppers (Pepperonata) Romesco Sauce How to Roast Peppers Vegan Creamy Roasted Pepper Soup Homemade Pimento Cheese Shakshuka (North African Style Poached Eggs in Tomato Pepper Sauce) Italian Egg & Pepper Sandwich Fresh Salsa Burnt Eggplant with Pepper and Red Onion Ricotta & Roasted Pepper Tartine Farro & Roasted Pepper Salad Tahini Yogurt Sauce for Red Peppers & Eggplant Sweet Pepper & Onion Salad Marinated Pepper Salad with Capers & Pecorino How to store, prep, & make the most of pepper bounty Portuguese Sweet Red Pepper Paste
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Kaci Nidiffer
Jul 11, 2019
In Recipes & Ideas
America's favorite vegetable. (I mean, fruit?) Storage Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They should keep on the counter for up to 5 days. If you want to preserve some for the winter, slow roast them with plenty of olive oil, garlic, and herbs (see confit recipe below, for full size tomatoes, just let roast for longer) and put them in a ziploc bag or jar in the freezer. Or simply cut out the stem and freeze the tomatoes whole. When you need a tomato or two for sauce or soups in the winter, pull them out, run them under warm water and the skin will peel right off! Cooking Tips Most of our tomatoes wind up being eaten sliced with some coarse salt, maybe atop an open-faced tomato sandwich. But if you find yourself wanting to get more creative, the possibilities are endless. Add them into any salad, make gazpacho, fresh salsa, a simple pasta sauce or tomato pie. Recipes Tomato Confit Fattoush (Lebanese Tomato & Cucumber Salad) Tomato Pie Tomato Galette Quick, Fresh Tomato Sauce Pico de Gallo (Fresh Salsa) Rice Bowl with Fresh Tomatoes BLT Salad Real Greek Salad Gazpacho Green Beans & Tomatoes Baked Orzo with Eggplant & Tomatoes Herb Roasted Eggplant with Tomatoes & Feta Tomato Salad with Shallot Caper Vinaigrette Shakshuka (North African Poached Eggs in Tomato Pepper Sauce) Greek Grain Salad with Tomatoes, Herbs, & Cucumbers Build your own grain & vegetable salad
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Kaci Nidiffer
Jul 01, 2019
In Recipes & Ideas
Here's a few recipes for the summer vegetable that just keeps giving! Zucchini Garden Chowder Zucchini Brownies Lemon Rosemary Zucchini Bread
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Kaci Nidiffer
Jun 18, 2019
In Recipes & Ideas
All the kale varieties we grow are tender, deep-green, and ready for a kale salad or a quick saute. Storage Store kale in the fridge for a week, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for several minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Cooking Tips Kale is a versatile leafy green -- it's great blanched, sauteed, or dressed raw as a salad. Kale is also delicious in soups, on pizza, in whole-grain salads, or even roasted as ‘chips.' To prepare kale, pull the leaves off the stems, stack and roll the leaves, and chop into whatever sized pieces you like. If eating it raw, slice it very thinly, in a chiffonade. Recipes The Kale Salad that Started it All Garlicky Sauteed Kale Kale Chips Kale & Quinoa Salad with Ricotta Salata Paula Wolfert’s Knife & Fork Kale Beans & Greens Soup Ruth Reichl’s Spicy Tuscan Kale Suzanne Goin’s Slow Cooked Tuscan Kale Baked Chilaquiles with Black Beans & Kale Kale (and/or lettuce) Caesar Salad
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Kaci Nidiffer
Jun 18, 2019
In Recipes & Ideas
Storage Important: never put tomatoes in the fridge. They’ll keep their flavor and texture best if you leave them out on your kitchen counter. They should keep on the counter for up to 5 days. If you want to preserve some for the winter, slowly roast them with plenty of olive oil, garlic, and herbs and put them in a ziploc bag or jar in the freezer. Cooking Tips If you don’t eat them all on your way home, slice them in half, salt them, and make a little salad with basil, or add them to kale salad or potato salad or just about anything else. Recipes Cherry Tomato Confit Cherry Tomato & Cucumber Couscous Fattoush (Lebanese Tomato & Cucumber Salad) Tomato Galette Fresh Cherry Tomato Salsa Rice Bowl with Fresh Tomatoes BLT Salad Real Greek Salad Gazpacho Green Beans & Tomatoes Baked Orzo with Eggplant & Tomatoes Herb Roasted Eggplant with Tomatoes & Feta Skillet Charred Cherry Tomatoes Pasta with 15-minute Cherry Tomato Sauce Greek Grain Salad with Tomatoes, Herbs, & Cucumbers Build your own grain & vegetable salad Late Summer Abundance Bowl
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Kaci Nidiffer
Jun 12, 2019
In Recipes & Ideas
Here are some ideas of what to do with these delicious early summer specialties! https://www.bonappetit.com/test-kitchen/ingredients/article/garlic-scapes
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Kaci Nidiffer
Jun 03, 2019
In Recipes & Ideas
Also known as "green onions" or "bunching onions," scallions have a mild onion flavor and are delicious raw or cooked. Storage Store scallions in the fridge for a week or more. Cooking Tips When cooking with scallions, try to use the whole plant. Slice the green & white parts thinly for ginger scallion sauce, curries, grain bowls, or vegetable fried rice (see recipes below). Macerate the white part in vinegar or lemon juice before making a buttermilk dressing. Use the green part in place of chives. Or cook scallions whole: cut off the roots, toss with olive oil or butter and salt, and grill, saute or roast on high heat until tender and beginning to brown. We call these “skillet scallions,” and typically eat a whole pan-full! Recipes Ginger Scallion Sauce Grain Bowl with Scallions & Egg Sour Cream & Scallion Drop Biscuits Vegetable Fried Rice Scallion and Coconut Rice with Pork Buttermilk Dressing Cucumbers with Scallions & Chile Oil Grilled Scallions and Romesco Sauce Scallion Mayo (with Baked Salmon, but delicious on anything) Scallion Pancakes & Dipping Sauce Charred Scallion Dressing (with Rotisserie Chicken Salad, but again, good on any salad) Quick Miso Soup Broiled Mackerel with Scallions & Lemon Buttermilk Cabbage Slaw with Scallion Tops Marinated Lentils with Crunchy Vegetables
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Kaci Nidiffer
Jun 03, 2019
In Recipes & Ideas
Summer Squash Summer squash is one of our favorite summer vegetables because of how versatile it is in the kitchen. Storage Store summer squash in a well ventilated/not sealed bag in the refrigerator for up to one week. Cooking Tips Storage At the very beginning of summer squash season, we like to eat squash raw, shaved in a salad, to taste it in all its squashy glory. But most often, we eat summer squash roasted or grilled at a high temperature with garlic. Cooking it this way is the best way to preserve its tender, almost silky texture. We also like to make squash into quick pickles for the winter, or seared and marinated on the stovetop. Recipes Garlic Roasted Summer Squash Zuni Cafe Zucchini Pickles (little jars of these make great gifts and are incredible on a burger) Canal House’s Marinated Zucchini Deborah Madison’s Sauteed Zucchini with Basil & Walnuts Shaved Raw Summer Squash Salad with fresh herbs Soupe au Pistou Alice Waters’ Summer Squash Fritters Andrea Reusing’s Squash “noodles” with Ricotta Summer Squash Gratin Shaved Fennel & Zucchini Salad with Dill & Feta Pasta Primavera with Summer Squash Braised Zucchini with Lemon & Mint Summer Squash Soup with Coconut Milk Summer Squash & Fennel Salad with Dill & Goat Cheese
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Kaci Nidiffer
Jun 03, 2019
In Recipes & Ideas
Also known as coriander, cilantro is a versatile herb that’s widely used in many parts of the world. Storage Store cilantro in the fridge for up to one week. Cooking Tips Cilantro makes us think of foods from Southeast Asia, Latin America, and the Middle East. The whole plant is edible. When fresh and tender, feel free to chop both stems and leaves, or pull leaves off stems and reserve stems for cooking extra flavorful beans or for smoothies. Always chop fresh herbs with a sharp, dry knife, or simply tear them by hand. For full flavor, add cilantro at the end of cooking or sprinkle generously over a dish at the table.   Recipes Zhoug (Addictive Middle Eastern Cilantro Sauce) Alice Waters’ Green Rice Pilaf Sweet Potato Quesadilla with Fried Egg & Cumin Oil Green Soup Green Shakshuka Chilaquiles Verdes Cilantro Coconut Chutney Vegan Thai Red Curry with Vegetables Carrot Cabbage Slaw with Cilantro & Lime Mexican Green Goddess Dressing Herb Kuku (Persian Herb Frittata) Indian Coconut Chicken Curry in a Hurry Spiced Sweet Potato & Beet Sandwich with Feta
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Kaci Nidiffer
Jun 03, 2019
In Recipes & Ideas
We look forward to cucumbers all year and they’re a big part of our summer diet on the farm. They’re hydrating and cooling and good so many ways. Storage Store cucumbers dry in the refrigerator for up to a week. If you find yourself with too many, make pickles! Cooking Tips Cucumbers are an easy snack, sliced and sprinkled with a touch of sugar and a little salt. But they’re also great made into a salad with smashed ginger and garlic, added to couscous or chilled soups, or made into a tzatziki dip. Cucumbers also make great pickles, green juice, and cocktails. Recipes Green Goddess Crunch Sandwich Cucumber & Feta Salad Smashed Cucumber Salad with Garlic & Ginger Tzatziki (Cucumber Yogurt Dip) Fattoush (Lebanese Tomato, Cucumber, and Pita Salad) Samin’s Gazpacho Cherry Tomato & Cucumber Couscous Six Seasons Cucumber Salad Eggplant Tartine with Tomatoes, Olives, & Cucumbers Quick Pickled Cukes with Rice Vinegar Green Juice Cucumber Gin Cocktail Fermented Dill Pickles
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Kaci Nidiffer
May 14, 2019
In Recipes & Ideas
Japanese Turnips Hakurei or "Tokyo" Turnips are Japanese turnips that are especially crisp, juicy, and tender. Storage If your turnips have the greens on them, cut the greens off from the roots and store them separately in your fridge. The roots without their greens will last for weeks. Cooking Tips Japanese turnips are delicious raw, cooked or pickled. Slice them raw and eat them as a snack with salt, or add them to a salad. Roast them and toss with miso; braise them with a touch of butter or stock; make them into a curry; or saute them with a little honey. Feel free to cook the turnip greens and eat them separately or alongside their roots. Recipes Julie Samra’s Curried Turnips Andrea Reusing’s Pan Sauteed Turnips with Honey Orecchiette with Caramelized Turnips and Kale Alice Waters’ Turnips and Turnip Green Soup Braised Glazed Turnips Roasted Turnips with Miso Butter Momofuku’s Quick Vinegar Pickles (delicious with any root vegetable) Turnip Miso Ginger Soup Roasted Vegetable Agrodolce (delicious with any root vegetable)
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Kaci Nidiffer
May 14, 2019
In Recipes & Ideas
Storage Store chard in the fridge for several days, if not longer. Unwashed greens last longer, so only wash right before you plan to cook. If you want to store greens in the fridge for longer, wrap them in a damp paper towel. Greens also freeze well. Blanch in salted boiling water for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Cooking Tips Cook chard much like you would spinach. Pull the leaves from the stems and chop the stems into small pieces. Put them in the pan several minutes ahead of the leaves to allow them to cook longer. Cook stem until tender but still with a touch of crunch and cook leaves until tender and buttery. Top pizzas with sliced, raw chard leaves and add cooked chard to frittatas, tarts, galettes, or rice casseroles. Recipes Alice Waters’ Chard Frittata Deborah Madison’s Chard & Saffron Tart How to Make a Savory Tart without a Recipe Swiss Chard with Raisins & Nuts Green Shakshuka Swiss Chard Gratin Chard & Rice Casserole (this recipe calls for spinach, but chard works beautifully) Chard Saag Paneer (we make this often, usually skipping the paneer; you can make a vegan version with coconut milk) Sweet Potato, Chard, & Black Bean Enchiladas Crispy Chard & Ricotta Pizza Swiss Chard Lasagna with Mushrooms & Ricotta Ribollita (Hearty Tuscan Bean & Vegetable Stew, substitute chard in for kale)
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Kaci Nidiffer
Apr 26, 2019
In Recipes & Ideas
SAVE THOSE GREENS!!!!!! They are nutritious and healthy too- just be sure to eat them cooked to get the best flavor and texture. Storage Store radishes, with their tops off, in the refrigerator. The roots will keep for a couple weeks, if not longer. Save the greens for soup or radish leaf pesto or simply sauté them with spinach for more vitamins in your greens! Cooking Tips Radishes are typically eaten raw -- sliced and added to salads for crunch and color; pickled; or simply salted and eaten with butter. If you don’t love radishes raw, try roasting them with olive oil, salt, and maybe even a drizzle of maple or sorghum syrup. You can also slice them thinly and sauté them with butter or olive oil, along with the greens. Recipes Quick Vinegar Radish Pickles Radish Leaf Pesto Green Salad with Radishes and Creamy Mustard Dressing Spring Abundance Bowl with Quick Pickled Radishes and Herb Yogurt Dressing Shaved Radish Salad with Herbs and Pepitas Chopped Vegetable Salad with Lemon Garlic Dressing Butter Glazed Roasted Radishes with Fresh Herbs Radish and Pecan Grain Salad with Fresh Herbs Momofuku’s Fermented Radish Kimchi Tahini Yogurt Sauce Roasted Vegetable Agrodolce (delicious with any root vegetable) Marinated Lentils with Crunchy Vegetables Potato, Leek, and Radish Green Vichyssoise
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Kaci Nidiffer
Apr 19, 2019
In Recipes & Ideas
Ingredients 25 oz. green cabbage 51⁄3 oz. butter 20 oz. ground pork or ground lamb 1 tsp salt 2 garlic cloves 1 tsp onion powder ¼ tsp ground black pepper 1 tbsp white wine vinegar 1 tbsp red curry paste ½ yellow onion, finely chopped ½ cup fresh cilantro 1 cup mayonnaise Instructions Shred the cabbage with a knife or in a food processor as finely as possible.Fry the cabbage in half of the butter in a large frying pan or wok on medium high heat until softened, about 5-6 minutes.Add spices and vinegar. Sauté until fragrant. Place the cabbage in a bowl, and reserve.Melt the rest of the butter in the same pan. Add garlic, onion, and curry paste. Sauté for 1 minute. Add ground meat and sauté until the meat is cooked through and most of the liquid has evaporated.Lower the heat a little and add the cabbage back to the pan. Stir until everything is warmed through.Finish seasoning with salt and pepper to taste. Garnish with fresh cilantro before serving with a dollop of mayonnaise or sour cream.
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Kaci Nidiffer
Apr 16, 2019
In Recipes & Ideas
Beets We love beets! But we know some of you may not love them yet. If that's you, we say: beets are well worth reconsidering. They’re incredibly nutritious, sweet-as-candy, versatile, and stunningly beautiful. Storage The roots without their greens will last for weeks, if not months.   Cooking Tips We’ve found that the key to delicious beets is cooking them until fully tender and dressing them generously with lemon or vinegar while still warm. Though you can certainly eat beets raw in a smoothie or salad, or steam them, we like them best roasted. Roast a batch of beets ahead of time and use them throughout the week to make dips, soups, sandwiches, or salads. They are also good as quick vinegar pickles or made into a probiotic drink called kvass. Recipes Alice Waters’ Roasted Beets Spiced Sweet Potato & Beet Sandwich with Feta Raw Carrot & Beet Slaw with Pistachios & Raisins Roasted Beet & Walnut Dip Roasted Beets with their Greens, Carrots & Goat Cheese Citrus Beet Smoothie Beet Borscht Cider Vinegar Quick Beet Pickles Beets with a Creamy Yogurt Dill Sauce Watercress (or lettuce!), Beet & Egg Salad Beet Kvass Best Beet & Bean Veggie Burgers
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Kaci Nidiffer
Apr 16, 2019
In CSA Members
Hello CSA Members! Just a few notes: The Johnson City Farmers market starts next Saturday, April 27th! This week will be the last pickup at Boone St. Market- we will text you on Friday when we drop it off! Boone St. Market: Friday 12pm-5pm & Saturday 10am-5pm Base Camp BE: Friday 2pm-? Saturday & Sunday Trosly Farm: Friday 10am-6pm & Saturday 10am-6pm JC Deliveries will be Friday morning (leave a cooler!) Avery Co. Deliveries will be Saturday Our first CSA gathering will be Sunday April 28th at 4pm here at the Farm. We are hosting a potluck meal and will have spring activities for the kids! Please RSVP by April 21st. Thanks Amos & Kaci
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Kaci Nidiffer
Apr 09, 2019
In Recipes & Ideas
Ingredients 2 pounds potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white vinegar 1/4 cup sugar 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons minced chives, for garnish Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
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Kaci Nidiffer
Apr 09, 2019
In CSA Members
Hello Friends of Trosly Farm Just a few reminders about pickup places & times: Boone St. Market: Friday 12pm-5pm & Saturday 10am-5pm Base Camp BE: Friday 2pm-? Saturday & Sunday Trosly Farm: Friday 10am-6pm & Saturday 10am-6pm JC Deliveries will be Friday morning (leave a cooler!) Avery Co. Deliveries will be Saturday Save the Date! Our first CSA Gathering will be on Sunday April 28th at 4pm We will host a potluck meal and have spring activities for kiddos (and adults!) Please RSVP by April 21st. Reminder: Bring a bag to transport your food and leave our boxes at the pickup site :) Your farmers Amos & Kaci
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Kaci Nidiffer
Apr 04, 2019
In Recipes & Ideas
We harvest baby spinach when it's still young and at its most tender. Baby spinach is great in salads. Storage Store in a plastic bag, in the refrigerator. It's best eaten within a few days, but will keep for up to a week or more. Please note that we typically don’t wash the salad greens we pack for you unless they’re very dirty, because they store better unwashed. If you choose to wash your salad greens, invest in a salad spinner so you can be sure to get them truly dry. (A wet salad always disappoints.) Cooking Tips Baby spinach is ideal raw in salads, but is also wonderful wilted with a warm vinaigrette, folded into a hot omelet, or tossed into a grain salad or lentil salad. Recipes Baby Spinach Salad with Dates & Almonds Miso Dressing Warm Spinach Salad Spinach Omelet with Fresh Herbs How to make a simple dressing in a jar Citrus Vinaigrette Tahini Dressing Spring Greens Salad with Miso Buttermilk Dressing Creamy Lemon Mustard Vinaigrette Vegan Caesar Salad (Hold the anchovies) The Best Lentil Salad Ever Build your own grain & vegetable salad Thanks to Ten Mothers Farm for the resources!
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Kaci Nidiffer
Apr 01, 2019
In CSA Members
We are so excited to have a new season starting this week. Just a few reminders: Johnson City: pickups will be at Boone St. Market in Jonesboro on Friday after 12pm or on Saturday during their regular business hours (10am-5pm) Banner Elk: Boxes will be in the cooler at Base Camp after 2pm on Friday Farm Pickup: Stop by the farm on Friday from 11am-7pm for fresh bread! Pickup is also available on Saturday from 10am-7pm. Check out the forum recipe page for this week's recipes! Your farmers, Amos & Kaci
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Kaci Nidiffer

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