Wow, the greenhouse is really producing now and it’s so nice to harvest in the warmth of it instead of the cold garden! Well we still did get kale from the field this week, but the other greens were inside and so lovely! In your bags this week you will find: Kale, Tatsoi, Mustard Greens, Butternut, Beets, Carrots and Napa Cabbage for the Full Shares. We used the asain greens in a stir fry this week when we were watching a friends children. We had 11 children between only two families! 7 of them were 5 and under so we needed a quick, easy, lunch that everyone would eat!
We made some rice in the instant pot(I use half water and half broth when cooking rice), browned some ground beef and pork sausage and just chopped the asian greens and sauteed them. Then on the side we whisked an awesome peanut sauce together, this one I actually measure! Most of you know I don’t usually cook with a recipe! Our sauce recipe is:
1 C Peanut Butter, 4 TBS liquid aminos, 4 TBS maple syrup, 4 TBS lime or lemon juice, 1/2 tsp garlic powder, 1 tsp sesame oil, about 1/2 C water to thin.
I love how easy it is to enjoy whole food! Ok, so the maple syrup surely helps the kids eat this meal, but it’s really not much and has some vitamins and minerals in it :) If you have any winter radishes hanging around in your fridge still, try making soup! RADISH SOUP!
2 tablespoons extra-virgin olive oil
2 cups sliced radishes (from 2 bunches), divided (Or some of the large winter radishes)
½ cup chopped onion
1 medium Gold potato, peeled and cut into 1-inch cubes
2 cups milk
½ teaspoon salt
1/4-1/2 teaspoon white or black pepper
¼ cup sour cream
1 tablespoon chopped fresh radish greens or parsley
Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more. Use an immersion blender and top with sour cream and chopped greens. Enjoy!
We can’t wait to start baking some pies again, butternut and sweet potato make a great pumpkin pie. Our pie pumpkins didn’t do well this year, but we can’t tell a difference between sweet potato pie and pumpkin pie. So when God gives you 4,400 pounds of sweet potatoes, you make SWEET POTATO PIE!
We do have some Christmas Turkeys available frozen for sale, please email if you want to know what sizes are available. We also have Lamb cuts from our friends farm so please email me if you want to know what they have available for your holiday table!
Have a lovely week and enjoy the food!
Blessings,
Your Farmers