We are at the end of this season’s ginger and turmeric harvest. The crop has been bountiful this year!
With the temperature dipping to the low 40’s tonight, I thought I would share my recipe for Golden Milk. Think of Golden Milk as an Indian Turmeric Latte. Curcumin, the active component in turmeric, has been used in Ayurvedic medicine for centuries due to its strong antioxidant and anti-inflammatory properties. Other ingredients are ginger, peppercorns, and cinnamon, also packed with antioxidants and anti-inflammatory agents.
Although delicious anytime, a cup full of golden milk in the evening can relax you into a restful sleep. Whether it helps you sleep or not, it’s a creamy, soothing bedtime snack for you to cradle as you relax at the end of the day.
Perfect for an evening drink just before bed, these ingredients that have been shown to promote a good night’s sleep.
Bring to a simmer and simmer covered for 10 minutes.
Strain and sweeten with honey to taste (if desired).
We have fresh baby turmeric and ginger available at Empire Market and Webb City Farmers Market every Saturday while the harvest lasts. If you’ve never tried baby ginger and turmeric, you’re in for a treat. No need to peel, it’s not tough and fibrous and contains the highest levels of antioxidants.
Pick some up this weekend and ask me about my favorite way to preserve the rhizomes to enjoy fresh all winter.
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.
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.
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.
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 →
•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 →
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!
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!
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 →
Our Shiitake mushroom logs are a year old now and finally starting to produce well. It’s amazing to watch how quickly they pop out after a soaking rain! This Shiitake strain is called “Miss Happiness”. We sure are enjoying them!
Here’s just one tasty way to prepare Shiitakes. This recipe is an adaptation of one from our spawn supplier, Field and Forest Products. It uses other ingredients in season at the market like kale and green onions. You could also substitute market pecans for the almonds. Enjoy!