We got accepted to be a part of Farm Aid 2011 at Livestrong Sporting Park on August 13! We are so excited to be a part of advocating healthy food and sustainable agriculture as the weekend unfolds with performers such as Dave Matthew's Band, Willie Nelson, Jason Mraz, John Mellencamp, Neil Young, and more! We will have a booth set up alongside many other small KC metro farming communities with interactive activities and information to share on our program. If you are interested in attending the weekend's festivities, click the link above for more information on tickets and come out to support us!
Wednesday, July 27, 2011
Wednesday, July 13, 2011
Tomatoes are beginning to be harvested and taken to market, finally! Many of you have asked us about our tomatoes, the different kinds, and the use for each. We decided to post some facts and pictures of the different kinds we have at the farm in hopes of making your buys easier at markets.
sun cherry tomatoes, standard red-when-ripe tomatoes
sun gold tomatoes, golden orange color with sweet flavor
black cherry tomatoes, very dark red when ripe
Tip: Never refrigerate your tomatoes so it doesn't lose its flavor or texture.
This is a great summer treat to try out with tomatoes from our farm!
Baked Parmesan Tomatoes (4 servings)
4 tomatoes, halved horizontally
1/4 cup of freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
freshly ground pepper, to taste
4 teaspoons of extra-virgin olive oil
Preparation: Preheat the oven to 450 degrees Fahrenheit. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
Posted by Victoria Lynn at 10:53 AM
Wednesday, July 6, 2011
Our greens are almost gone, which means time to start experimenting with ways to put them to use! We have decided to provide you all with some recipes and nutritional facts that will motivate you to finish off your greens season strong. For those of you that enjoy experimenting with your foods, enjoy the recipes below. Here's the best part: most of the ingredients can be found at our markets. Enjoy!
Name: Swiss Chard
- contains 13 polyphenol antioxidants
- the second most nutritious vegetable next to spinach
- boiling chard rids acidic taste, makes its sweeter
- excellent source of vitamin K, C, & E
Lentil Soup with Chard & Lemon
1 1/2 cups lentil
2 1/2 lbs fresh swiss chard
1/2 cup olive oil
3/4 cup chopped onion
3 to 4 garlic cloves
1 stalk celery, chopped
3/4 cup lemon juice
1 teaspoon flour
chopped scallions for garnish
Wash and pick over the lentils. Cover then with fresh cold water, and cook, covered, until tender. Wash the Swiss chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil on a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetable are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning. Serve with chilled chopped scallions in soup bowls, and pass crusty French or Italian bread to sop up the juices.
Name: Collard Greens
- high cholesterol-lowering abilities
- has cancer preventative properties
- excellent source of vitamin C, E, and zinc
- lowers the risk of heart attack and other heart problems
- same family that produces cabbage and broccoli
Pasta w/ greens & Tomato sauce (4 servings)
1 pound collard greens (12 cups), stripped from thick stems, washed, dried and coarsely chopped
3/4 cup sliced pancetta, or bacon, finely diced
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 pint of cherry tomatoes cut in half
1/4 cup of water
3 cups medium pasta shells
1/4 teaspoon salt
freshly ground pepper, to taste
1/2 cup freshly grated Parmigiano- Reggiano cheese
Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain. rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minutes. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
- cholesterol lowering benefits
- provides comprehensive support for the body's detoxification system
- good source of vitamin K, regulating body's inflammatory process
Kale Chips (6 servings)
1 bunch kale
1 tablespoon olive oil
1 teaspoon of seasoned salt
Preheat oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stem and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Posted by Victoria Lynn at 11:51 AM