Posts filed under ‘Snapshots’
This week at Atherton Market, JW’s Farm and Harmony Gardens combined forces to bring you a great selection of delicious, sustainably grown, chemical-free, winter produce!
Being the time of year where neither of our garden’s are producing at full tilt, (c’mon, it got down to 24 degrees in Charlotte last night!) JW & dhijana have worked out a partnership to sell both of our offerings from one booth on Saturdays from 9:00 am – 2:00 pm. We’ll be taking turns “minding the store”… so that you’ll still have access to BOTH farmers’ goods each week!
When we first planted the seeds for this <new to us> variety of Chinese Cabbage, we were expecting small, oval ‘bok choy’ sized heads… but we soon realized we were in for a BIG surprise!
This tall Asian green has coarse, dense, narrow leaves with a deeper green outer color and lighter green interior with wide, flat white ribs. A quick internet search revealed that it can be used for fresh, raw salads or braised/stir fried as a cooking green.
It was very good stir fried , with a little olive oil, some onion, and soy sauce to taste. Quick, healthy & delicious… BUT we still had quite a bit more in the fridge & began looking for a way to use this gigantic veggie at least a pound at a time… so, with the change in weather, we started thinking SOUP!
The recipe below can easily be adjusted down, using 2-3 leaves of michihili cabbage (or a smaller head of cabbage, such as bok choy or napa cabbage) and 1/2 the amount of the rest of the ingredients, incase you don’t have a large enough soup pot. When we made it, we used ground turkey for the “meat”, but next time we are going to try some ground pork or pork sausage, which we expect will have even more flavor. If you are vegetarian, you can leave the meat out and add an egg or two, if you are not vegan.
CHINESE CABBAGE SOUP
In a pot, pour some cooking oil, (use whatever you normally use – we use olive oil and it doesn’t affect the taste) and saute the onion until golden brown. Add the ground meat and brown.
Add the sake and the water. Bring it to a boil and then add the chicken stock and soy sauce. Add the chopped Chinese cabbage, sesame oil and finally, the white pepper. Simmer until cabbage is done.
Onced served, you may find it needs a little bit of salt or more soy sauce, (but taste first, because most chicken stock and soy sauce have a pretty high sodium content.) Season to taste and enjoy!
PS. We should have LOTS of Michihili all through the fall, on Saturdays at the Atherton Market. We hope you’ll get some & give this recipe a try!
Just got a Valley Oak Wheel Hoe in late August & it is awesome. Weeded between all of the newly planted row crops in less than an hour!! Why didn’t we know about this amazing tool before now??!!
First harvest… crisp & tender!!
It’s Labor Day weekend… and you know what that means!! The kids are back in school, Summer is coming to an end, and great Fall produce is just around the corner!
But wait! Lucky you!!! You don’t have to wait for Sept. 22 (the autumnal equinox) to enjoy a crisp & tender Garden Blend Salad… because we’ve just had our first harvest of the new season of a great mix of delicious, chemical-free lettuces…
Bibb, Black Seeded Simpson, Butter Crunch,
Grand Rapids Leaf, Parris Island Romaine, & Oakleaf!!!
Come see us on Saturday at Atherton Market and you’ll also find peppery baby arugula, ‘Rosa Bianca’ eggplant, okra & green peppers, Chinese cabbage (bok choy) greens, heirloom ‘Sugar Baby’ (personal sized) watermelons, and of course, our awesome sweet ‘Genovese’ basil!
We look forward to seeing you between 9:00 am & 2:00 pm!
When your freezer is already full of pesto and you’re just not in the mood for another tomato-basil-mozzarella salad, but the garden keeps producing, it’s time to get creative!
When I first saw this recipe in Southern Living magazine, I really wasn’t convinced – I mean c’mon… ice cream made from leaves? But everyone who tastes it agrees… it is such a treat (especially if you manage to stash a small container of it in the very back of your freezer & pull it out ’round about January for a culinary flashback to the warm, wonderful days of August!) So, with out further ado…
Basil Ice Cream
- 2 cups milk, divided
- 1 cup loosely packed fresh basil leaves
- 2 cups whipping cream
- 1 cup sugar, divided
- 7 egg yolks
- 1 teaspoon mint liqueur (optional)
- Garnish: fresh basil sprigs
- COOK 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes.
- PROCESS basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside.
- COOK remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat.
- BEAT egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours.
- POUR chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions.
- Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.
And just incase you have even MORE basil than you know what to do with, check out this link for additional basil recipe ideas!