We have had a few days of sun, and we are starting to feel like farmers again! The dreary, cold weather has been a struggle. Sunshine is needed so we can start moving our the little plants from the greenhouse to the field. We need to make some repairs to our big hoop houses. We have been putting that off.
It was a really hard few months on the farm. I am hoping lessons were learned. I lost my little bottle lamb Rose. I kept her alive for 23 days! Still so sad to see her go.
Our puppy Otto is growing like weed. He has doubled in size. He is so sweet but loves to bite his friends... His soccer ball is his favorite toy. I have never had a dog run and kick a ball before.
Frozen Tomatoes
A taste of summer! Great cooked. We make sauce of them. So good on pasta or pizza!
Prep/Storage
Thaw to use. Keep in freezer.
How to use
Sauces: Thaw the frozen tomatoes and use them as a base for pasta sauce, chili, or pizza sauce. Chris's Tomato Sauce is my fave.
Soups and stews: Frozen tomatoes can be added directly to soups and stews for added flavor and texture.
Tomato paste: Thaw the frozen tomatoes. Cook on the stove or in the oven on a low heat until most of the water has evaporated. Strain out skins and seeds. Store in fridge for short term use or freezer for longer.
Juice: Thaw the frozen tomatoes and blend them to make tomato juice. Strain out seeds and skins.
Bloody Mary: Blend the frozen tomatoes juice from above with vodka, hot sauce, Worcestershire sauce, and celery salt to make a delicious Bloody Mary mix. Leave out the vodka for a virgin Mary.
Tomato soup: Thaw the frozen tomatoes and blend them with vegetable stock, herbs, and cream for a delicious tomato soup.
Tomato jam: Cook thawed and chopped frozen tomatoes with sugar, vinegar, and spices for a sweet and tangy tomato jam.
Mung Bean Sprouts
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Pea tendrils, also known as pea shoots or pea sprouts, are young and tender tendrils that grow from the tops of pea plants. They are delicate, leafy greens with thin, curly stems and small, bright green leaves. The taste of pea tendrils is often described as mild and slightly sweet, with a subtle hint of the distinct flavor found in mature peas. The texture is tender and crisp, providing a pleasant crunch.
Prep
Rinse. The whole tendril is edible. Sometimes the stems get a little woody at the ends and can be removed. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salads: Add pea tendrils to your favorite salad greens for an extra layer of texture and flavor.
Stir-fries: Toss pea tendrils into stir-fries towards the end of cooking. Their tender texture and subtle flavor make them a perfect addition to stir-fried vegetables, meats, or noodles.
Sandwiches and Wraps: Layer pea tendrils in sandwiches or wraps to add a crisp and refreshing bite. They can provide a light and delicate crunch, along with a touch of sweetness.
Soups and Stews: Add pea tendrils to hot soups or stews just before serving. They will wilt slightly, adding a pop of green color and a burst of freshness to the dish.
Pasta Dishes: Mix cooked pea tendrils into pasta dishes like spaghetti or fettuccine. The tendrils will add a delicate and vibrant element to the pasta, complementing the other ingredients.
Pesto or Sauce: Blend pea tendrils with garlic, nuts, cheese, and olive oil to make a flavorful pesto or sauce. Use it as a spread, dip, or toss it with cooked pasta for a quick and vibrant meal.
Side Dish: Sauté pea tendrils with garlic and olive oil for a simple and nutritious side dish. The gentle cooking will help retain their delicate flavor and texture.
Leaf celery is way better than traditional rib celery. My favorite way to use it is in soup.
Prep
Rinse. Eat raw or cooked. Store in fridge.
How to use:
Add it to soups: Celery leaves have a slightly bitter taste that works well in soup, especially when combined with other vegetables like carrots, onions, and potatoes.
Use it as a garnish: Sprinkle chopped celery leaves on top of your favorite dishes to add color and flavor.
Make pesto: Use leafy celery instead of basil to make a unique and flavorful pesto. Combine with garlic, nuts, and parmesan cheese for a delicious sauce.
Mix into salads: Toss celery leaves into green salads or pasta salads for a fresh, herbaceous flavor.
Use in marinades: Chop up leaf celery and mix with olive oil, garlic, and lemon juice to make a flavorful marinade for meats or vegetables.
Blend into smoothies: Add a handful of celery leaves to your favorite fruit and vegetable smoothies for added nutrition.
Make a celery salt: Dry out celery leaves and then blend them with sea salt to make a homemade celery salt that can be used to season dishes.
Use in stir-fries: Add chopped celery leaves to stir-fries for a burst of fresh flavor.
Purple sprouting broccoli and kohlrabi florets can be used in the same way. The how to use sections are the same.
Purple Sprouting Broccoli
Purple sprouting broccoli is one of my favorite spring veggies! It is sweet because it wintered over and was kissed by frost. My favorite way to eat it is roasted and added to mac and cheese!
Prep
Rinse. Eat raw or cooked. Stems, leaves and florets are all edible.
How to use:
Pasta: Cook purple sprouting broccoli with garlic and red pepper flakes, then toss with pasta and Parmesan cheese for a simple and delicious meal.
Grilled: Toss purple sprouting broccoli with olive oil and grill it for a delicious side dish. It pairs well with grilled meats and fish.
Pizza: Add purple sprouting broccoli to pizza, along with other toppings like sausage and roasted red peppers, for a flavorful and satisfying meal.
Soup: Add chopped purple sprouting broccoli to soups like minestrone or vegetable soup for added nutrition and flavor.
Sandwiches: Use purple sprouting broccoli as a filling for sandwiches or paninis, along with other vegetables like roasted red peppers and caramelized onions.
Frittata: Add purple sprouting broccoli to a frittata, along with other ingredients like mushrooms and goat cheese, for a nutritious and flavorful breakfast or brunch.
Roasted purple sprouting broccoli with Lemon and Parmesan: Toss purple sprouting broccoli with olive oil, salt, pepper, and lemon zest. Roast in the oven at 400°F for 10-15 minutes until tender and lightly browned. Top with freshly grated Parmesan cheese and a squeeze of lemon juice.
These are the flowers of kohlrabi. They are like a cross between broccoli and asparagus. Similar to broccoli rabe or rapini.
Prep
Rinse. Eat raw or cooked. Stems, leaves and florets are all edible.
How to use:
Pasta: Cook kohlrabi florets with garlic and red pepper flakes, then toss with pasta and Parmesan cheese for a simple and delicious meal.
Grilled: Toss kohlrabi florets with olive oil and grill it for a delicious side dish. It pairs well with grilled meats and fish.
Pizza: Add kohlrabi florets to pizza, along with other toppings like sausage and roasted red peppers, for a flavorful and satisfying meal.
Soup: Add chopped kohlrabi florets to soups like minestrone or vegetable soup for added nutrition and flavor.
Sandwiches: Use kohlrabi florets as a filling for sandwiches or paninis, along with other vegetables like roasted red peppers and caramelized onions.
Frittata: Add kohlrabi florets to a frittata, along with other ingredients like mushrooms and goat cheese, for a nutritious and flavorful breakfast or brunch.
Roasted Broccolini with Lemon and Parmesan: Toss broccolini with olive oil, salt, pepper, and lemon zest. Roast in the oven at 400°F for 10-15 minutes until tender and lightly browned. Top with freshly grated Parmesan cheese and a squeeze of lemon juice.
