Welcome to another vibrant week at the farm! As the brisk air of late autumn sets in, our fields are still bustling with an array of wholesome and unique produce. In addition to our new Farm Happening format, here is what's special about this week's farm shares!
From the Field This Week:
- 3 Board Farm Hamburger: We're so excited to partner with 3 Board Farms in Downsville, bringing you the highest quality, pasture-raised beef. This premium hamburger meat is perfect for hearty winter meals.
- Basil Microgreens: A fresh burst of flavor, these tiny greens pack a potent basil punch, ideal for garnishing and flavor enhancement.
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Seasonal Highlights:
- Red Russian Kale: Not your average kale, this variety boasts a sweeter taste and tender texture.
- Mustard Green Mix: These greens add a peppery kick to dishes, far more exciting than what you'd find in a regular grocery store.
- Sora Radishes: Crisp and with a mild spice, they're perfect raw in salads or as a crunchy snack.
- Persimmons: Our freshly harvested, sweet, and spiced persimmons are like autumn encapsulated in fruit form. Allow to ripen fully, just like tomatoes.
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Recipe Inspirations:
- Persimmon Tart: Combine ripe persimmons with a buttery crust for a delightful dessert.
- Kale and Mustard Greens Sauté: Stir-fry kale and mustard greens with honey, garlic and a splash of vinegar for a tangy, nutritious side dish.
- Chanterelle Mushroom Risotto: Use dried chanterelles and our mushroom stock for an earthy main course.
- Basil Microgreens Pesto: Blend basil microgreens with pine nuts, parmesan, garlic, and olive oil for a fresh take on classic pesto.
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Culinary Pairings:
- Braising Greens Mix: Pairs well with garlic, lemon, and rich meats like pork.
- Komatsuna (Japanese Spinach): Complements soy sauce, sesame oil, and ginger for an Asian-inspired dish.
- Arugula: Perfect with goat cheese, nuts, and balsamic dressing.
- Sunflower Microgreens: Great in sandwiches or as a garnish for soups.
- Pea Shoots: Delightful in salads or as a side, dressed lightly with lemon and olive oil.
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Farm Update: As we harvest the last of the season's persimmons, we're reminded of the simple joys of farming. The frosty mornings have us bundling up, but the sight of frost-kissed fields is a beautiful reminder of nature's cycles. Our partnership with 3 Board Farms marks a significant step in our journey towards building a farmer-owned food cooperative in North Louisiana. This collaboration isn't just about offering quality produce; it’s a testament to the strength and sustainability that comes from local farms working together.
Stay tuned for more updates and thank you for your unwavering support. Together, we're not just nurturing crops, but a strong, interconnected community.
Your Farmers, Conrad and Kaden
BONUS Recipe Section
Seared Beef with Arugula and Radish Salad
Ingredients:
- 1 lb pasture-raised beef steak
- 4 cups arugula
- 1 cup sliced purple daikon radishes
- 2 tablespoons balsamic reduction
- Salt and pepper
- Olive oil
Directions:
- Season beef with salt and pepper, sear in olive oil to desired doneness.
- Toss arugula and radishes, drizzle with balsamic reduction.
- Slice beef and serve atop the salad.
2. Komatsuna and Chanterelle Risotto
Ingredients:
- 1 cup Arborio rice
- 2 cups komatsuna, chopped
- 1 cup rehydrated ground chanterelle mushrooms
- 4 cups vegetable stock
- 1 onion, finely chopped
- 1 garlic clove, minced
- ½ cup white wine
- Parmesan cheese, grated
- Olive oil
- Salt and pepper
Directions:
- Sauté onion and garlic in olive oil. Add rice, toast slightly.
- Deglaze with wine, then add stock gradually, stirring constantly.
- Stir in mushrooms and komatsuna, cook until creamy. Finish with Parmesan.
3. Persimmon Jam Glazed Duck Breast
Ingredients:
- 2 duck breasts
- 4 tablespoons persimmon jam
- Salt and pepper
- Fresh thyme
Directions:
- Score duck skin, season with salt, pepper, and thyme.
- Cook skin-side down until crispy. Flip, brush with persimmon jam, and finish in the oven.
4. Elderflower Pear Jam Vinaigrette over Microgreen Mix
Ingredients:
- 4 cups microgreen mix
- 3 tablespoons elderflower pear jam
- 1 tablespoon apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper
Directions:
- Whisk together jam, vinegar, olive oil, salt, and pepper.
- Toss with microgreens and serve as a refreshing salad.
5. Bok Choy and Mushroom Stock Soup
Ingredients:
- 4 cups chopped bok choy
- 4 cups chanterelle mushroom stock
- 1 cup tofu, diced
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper
Directions:
- Bring mushroom stock to a simmer, add bok choy and tofu.
- Season with soy sauce, sesame oil, salt, and pepper.
- Serve hot, garnished with green onions.
6. Mayhaw Watermelon Jelly Glazed Salmon
Ingredients:
- 4 salmon fillets
- 4 tablespoons mayhaw watermelon jelly
- 1 tablespoon soy sauce
- 1 teaspoon grated ginger
- Salt and pepper
- Olive oil
Directions:
- Mix jelly, soy sauce, and ginger for the glaze.
- Season salmon, sear in olive oil, skin-side down.
- Brush with glaze, finish in the oven until cooked through.
7. Chanterelle Mushroom and Free-Range Egg Frittata
Ingredients:
- 6 free-range eggs
- 1 cup rehydrated ground chanterelle mushrooms
- 1 cup grated cheese
- ½ cup milk
- Salt and pepper
- Butter
Directions:
- Whisk eggs, milk, salt, and pepper. Stir in mushrooms and cheese.
- Pour into a buttered skillet, cook until set, then broil to brown the top.
8. Sweet Dill Pickle and Potato Salad
Ingredients:
- 2 cups diced boiled potatoes
- 1 cup chopped sweet dill pickles
- ½ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon pickle juice
- 2 green onions, chopped
- Salt and pepper
Directions:
- Mix mayonnaise, mustard, pickle juice, salt, and pepper.
- Combine potatoes, pickles, and green onions. Toss with dressing.
9. Pea Shoots and Prawn Pasta
Ingredients:
- 1 lb prawns, peeled and deveined
- 2 cups pea shoots
- 8 oz pasta, cooked al dente
- 2 garlic cloves, minced
- 1 lemon, juiced and zested
- Olive oil
- Chili flakes
- Salt and pepper
Directions:
- Sauté garlic and chili flakes in olive oil. Add prawns, cook until pink.
- Toss in pasta, pea shoots, lemon juice, zest, salt, and pepper.
10. Collard Greens and Bacon Risotto
Ingredients:
- 1 cup Arborio rice
- 4 cups chopped collard greens
- 4 slices bacon, chopped
- 1 onion, diced
- 4 cups chicken stock
- ½ cup white wine
- Parmesan cheese, grated
- Olive oil
- Salt and pepper
Directions:
- Cook bacon until crispy, set aside. Sauté onion in bacon fat.
- Add rice, toast slightly. Deglaze with wine, then add stock gradually.
- Stir in collard greens and bacon, cook until creamy. Finish with Parmesan.
