Spring Greens: “Dino Kale”

We had a beautiful snowstorm yesterday and, overnight the temperature dipped to 25 degrees. We were a little worried about the tomato plants in the high tunnel but all is well this morning. Bright, beautiful sunshine is warming it up nicely.

The Lacinato kale did just fine too. Lacinato kale is also known as Tuscan kale, Italian kale, or dinosaur kale. It has dark blue-green leaves with a bit of texture; its taste is slightly sweeter, nuttier and more delicate than curly kale. Especially after a freeze.

It contains many nutritious benefits with tons of Vitamins A, C, and K. and is known for balancing blood sugar levels and reducing the risk of cardiovascular disease.

Kale Salad: Lacinato can be used like any other kale though my favorite is a very simple fresh salad. To prepare, slice it into ribbons. Toss the ribbons with lemon juice, olive oil and garlic paste. Top with sliced avocados, scallions and parmesan cheese. You can also add freshly toasted bread crumbs.

At market on Saturday, along with Dino kale, we will have more Swiss Chard for you. Plus our lettuce mix, curly petite kale, green leaf and romaine lettuce, spinach, cilantro, parsley and mint. All the microgreens and spring greens! Plus beautiful French Breakfast Radishes.

Come see us at Empire Market and Webb City Farmers Market.

You can pre-order from our store here or Empire’s Curbside Pickup here. Call or text me too, 970-980-9395.

Be well!
Karen

P.S. If you know people you think would be interested in news from our farm, please forward this to them and encourage them to sign up at Subscribe Here.

Spring Greens: Swiss Chard

What is it? It’s a beet, minus the root. But unlike regular beets, chard produces big, tender leaves and crunchy stalks. The leaves are a bit milder than spinach but with the same texture. They are mild, sweet, earthy and just slightly bitter. The stalks remind me of celery with a sweet taste similar to beets.

To prepare, I simply rough chop the leaves and finely chop the thicker stalks so that the two parts cook in about the same time. Steam or sauté and toss with butter or olive oil, lemon, garlic, salt and pepper. I like the contrast between the tender leaves and the crunchier stalks. Serve this as a side or toss with cooked pasta and Parmesan cheese. Yum!

We will have Swiss Chard at Empire Market and Webb City Farmers Market for you on Saturday. Plus our lettuce mix, market mix, kale, green leaf and romaine lettuce, spinach, mixed petite greens, cilantro, parsley and mint. All the microgreens and spring greens! Plus beautiful French Breakfast Radishes.

You can pre-order from our store here or Empire’s Curbside Pickup here. Call or text me too, 970-980-9395.

Be well!
Karen

P.S. If you know people you think would be interested in news from our farm, please forward this to them and encourage them to sign up at Subscribe Here.

Immune Boosting, Stress Relieving Ginger & Turmeric

Our farm still has fresh ginger and turmeric. You can pick up while it lasts, every Saturday at Webb City Farmers Market and Joplin Empire Market.

My friend Mary recently shared with me what she did with the ginger she received in her CSA share. She made Ginger, Turmeric & Lemon Honey Bombs! With the arrival of the hustle and bustle of the holidays, I found this to be a timely treat. Add a teaspoon or two to hot water, add it to tea or juice, or slather it on bread. This supercharged mix will nourish your body, mind and spirit.

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Chili Seasoning Mix Is Back

Just in time for cold weather and snow! Got a crowd to feed?  A batch of our chili is a warming meal. A gourmet blend of our farm’s own tomatoes, bell peppers, onions, garlic and blended peppers is sure to please. We have a mild and a hot chili mix. Simple and fast to prepare, it’s a great taco seasoning too.

Pick some up while it lasts every Saturday at Webb City Farmers Market and Joplin Empire Market. Or order from our store.
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Summer Time Zucchini

Summer is finally here! The longest day of the year was yesterday and everything is growing at a fast pace. Including the weeds, but that’s another story. The long days mean that the zucchini needs to be harvested every day. Here are some that we missed and we ended up with huge squash!

Never fear though because it can be prepared so many different ways. Baked, pickled, battered and fried, or a bowl of fresh zoodles dressed simply with onion, apple cider vinegar,olive oil, and salt and pepper.

We have zucchini available here at the farm or you can find it in abundance at area farmers markets. We are at Webb City Farmers Market and Joplin Empire Market every Saturday.

With a portion of my giant zucchini, I decided to make a spice cake. This is a super simple and fast snack cake to have handy for summer. The zucchini makes it dense and moist. I made two different sauces to top it. For Doug, I topped it with Caramel Pecan Sauce. For me, I made Lemon Sauce. Here’s the recipe. Enjoy! Continue reading

Homegrown, Small Batch, Handmade

•Webb City Farmers Market will be open this Wednesday 11-1 so come and pick up fresh fixings for your Thanksgiving holiday meal. We will be there with fresh herbs and a new item this year. Ginger Habanero Jelly. It’s a delicious glaze for roasted meats, especially pork. Or mix with cream cheese for a sweet and spicy spread. Continue reading

Shiitake Mushrooms at the Market on Saturday

The Shiitake mushrooms are loving the cooler weather and shorter days. We’re bringing the harvest to Webb City Farmers Market on Saturday. The mix of the strains that we grow are Miss Happiness, Bolachka and Native Harvest. A wonder to grow and a delight to eat!

Here’s another simple tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. Enjoy!

 

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Lettuce Risotto

I love to hear how people are preparing our fresh produce! One of my favorite sources to get ideas from is CSA member Mary Kaiser. She and Ron prepared this recipe from Lidia’s Italy with our “Every green we grow” and sunflower shoots. Looks delicious and uses every last morsel!

Lettuce Risotto Continue reading

It’s All About Spinach This Week

Traditionally, spinach has only been available fresh from local farms March through May. In our community, spinach has been available on the farm and at the Farmers Market all winter! It’s producing exceptionally well right now in the high tunnels. Here in SWMO the plants will start to bolt when day length reaches 14 hours on May 9th. So there is still plenty of time to enjoy fresh spinach, harvested just a few hours before reaching your table.

Here at our farm, we grow a blend or four different types selected for flavor, texture and visual appeal. If you know me, you know that our produce not only has to be tasty, it also has to be pretty.

Try spinach in Spanikopita (Greek Spinach Pie). This dish is a really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded in crispy, flaky phyllo dough. It takes a bit to prepare but it is well worth it! Excellent served for brunch. The garlic, onions, parsley and spinach are all available fresh and local at the Farmers Market. Sometimes goat feta cheese is available too! I hope to see you there this Saturday! Continue reading