Pick List:

spinach - green tomatoes - sweet peppers - hot peppers - onion - carrot -

horseradish- celery - parsley - fennel - cherry tomatoes

KITCHEN LIST:

Anadama bread & CARROT GINGER SOUP

TOO MANY OBSCURE VEGETABLES TO ALLOW ANY ROOM FOR FARM UPDATES… JUMPING RIGHT INTO RECIPES HERE PEOPLE!

TIPS - TRICKS - RECIPES

Herb Salad with Pistachios, Fennel, and Horseradish

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

2 tablespoons coarsely chopped pistachios
1 tablespoon fennel seeds
1 tablespoon plus ¼ cup olive oil
Kosher salt
1 small fennel bulb, thinly sliced lengthwise
4 cups torn butter lettuce, romaine hearts, or Little Gem
1½ cups fresh parsley leaves with tender stems
½ cup fresh tarragon leaves, torn if large
2 tablespoons chopped fresh chives
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon grated peeled horseradish or 2 Tbsp. prepared horseradish
Freshly ground black pepper

Toss pistachios, fennel seeds, and 1 Tbsp. oil in a small skillet over medium heat and cook, stirring occasionally, until fragrant, about 3 minutes. Season with salt. Transfer to a small bowl; let cool.
Toss fennel, lettuce, parsley, tarragon, chives, lemon zest, and horseradish in a large bowl. Add lemon juice; season with salt and pepper and toss to coat.
Add remaining ¼ cup oil and toss to coat, then add half of pistachio mixture and toss just to combine. Season with salt, pepper, and more lemon juice, if desired.
Serve salad topped with remaining pistachio mixture.
DO AHEAD: Pistachio mixture can be made 2 days ahead; store tightly wrapped at room temperature.

Rosemary Gladstar’s Fire Cider Recipe

½ cup grated fresh horseradish root
½ cup or more fresh chopped onions
¼ cup or more chopped garlic
¼ cup or more grated ginger
Chopped fresh or dried cayenne pepper ‘to taste’. Can be whole or powdered. ‘ To Taste’ means should be hot, but not so hot you can’t tolerate it. Better to make it a little milder than to hot; you can always add more pepper later if necessary.
Optional ingredients; Turmeric, Echinacea, cinnamon, etc.

Place herbs in a half-gallon canning jar and cover with enough raw unpasteurized apple cider vinegar to cover the herbs by at least three to four inches. Cover tightly with a tight fitting lid.
Place jar in a warm place and let for three to four weeks. Best to shake every day to help in the maceration process.
After three to four weeks, strain out the herbs, and reserve the liquid.
Add honey ‘to taste’. Warm the honey first so it mixes in well. “To Taste’ means your Fire Cider should taste hot, spicy, and sweet. “A little bit of honey helps the medicine go down……”
Rebottle and enjoy! Fire Cider will keep for several months unrefrigerated if stored in a cool pantry. But it’s better to store in the refrigerator if you’ve room.

A small shot glass daily serves as an excellent tonic Or take teaspoons if you feel a cold coming on.

Take it more frequently if necessary to help your immune system do battle.

Mirepoix

Mirepoix is a combination of aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, and braises.

To make mirepoix: Rinse, trim, and peel vegetables -- typically two parts onion to one part carrot and one part celery -- then chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor. To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Mirepoix, a French term, is only one of many possible variations. The Italian soffritto, like mirepoix, calls for onions, celery, and carrots, and sometimes pancetta and garlic. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables, and can be used in endless combinations.

The "holy trinity" includes onions, celery, and -- instead of carrot -- a bell pepper. This is used as a base of most soups and stews made in Louisiana, including gumbo. Green peppers were substituted because they're easier to grow in southern Louisiana.

RUGGED RADISH

Tools: onion goggles/snorkel mask (this will be intense for all of your senses, do your eyes a favor and cover up- you are about to go into battle and i swear you will come out the other side a total kitchen badass)

Chopped horseradish

Apple Cider Vinegar

Salt

Maple Syrup

Water

Using a cuisinart or other extreme grating machine (a box grater will absolutely work here but I have 0 patience) begin to process (grate) the horseradish. As the horseradish gets broken down add the rest of the ingredients until you get the desired taste/consistency that suits you. This stuff is unbelievably good on a pastrami sandwich or for flavoring in a creamy dish. Also the apple cider vinegar with the help of a cool fridge will keep it from going bad for an extremely long time and for those with seder plates in the Spring, this is a welcomed addition.

AHH! i have run out of room here to include my very favorite

RECIPE COURTESY OF FLYING BISCUIT CAFE

Fried Green Tomatoes

Yield: 4 to 8 servings

Ingredients

6 cups canola oil

4 green tomatoes, medium size

3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)

2 1/2 cups milk

2 large eggs

1/2 cup cornmeal

1 tablespoon kosher salt

1 tablespoon celery salt

1/2 tablespoon cayenne pepper

1 tablespoon ground black pepper

1 teaspoon onion powder

Pinch paprika

4 ounces goat cheese

2 cups The Flying Biscuit Cashew Relish, recipe follows

Cashew Relish:

1/3 cup fresh cilantro

2 large red jalapenos

1 1/2 cups cashews

3/4 cup honey

1/3 cup white vinegar

Directions

While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.
In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.

Cashew Relish:

Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.