Micro Greens are lush and varied. Packed with nutrition these baby plants are versitile. They can be put on sandwiches, added to salads (or make them a salad by themselves), used in smoothies, stir fried, added as garnish to dishes and the list goes on. Thanks to Joby and Ricky at What’s Up Farm for getting us started on these fun additions to our farmers market display.
Spring time is time for fava beans. But what do I do with them? There are many ways you can use favas. Grill them whole until charred and sprinkle with fresh herbs, lemon juice, olive oil, salt and pepper. http://www.marthastewart.com/349105/grilled-fava-beans
As many of you have discovered we are now featuring fall produce from both my sister’s farm in the foothills, Burgeson Family Farm, and from our farm. My sister, Dayna, and her husband, Adrian, grow wonderful Satsuma mandarins which will be here before Thanksgiving but they also grow a variety of citrus and unusual fruits. This week we have; Kaffir limes, Bearss limes, key limes, quince, Fuyu persimmons and pomegranates from their farm.
We have tomatoes, tomatillos, melons, butternut squash, spaghetti squash, potimarron squash, sucrine du berry squash, golden and green acorn squash, baby blue hubbard squash, New England pie pumpkins, Jack-o-lantern pumpkins, Tuscan (dinosaur) kale, Winterbor kale, Portugese Trochunda kale, Swiss chard, Marvielle de 4 seasons lettuce, Gentelina lettuce, a small amount of summer squash including Trombetta de Albenga and eggs from our small flock of pasture raised, organically fed chickens.
So what do you do with…Quince
Leave it to Martha Stewart to come up with a seasonal produce guide with not only quince recipes but recipes for persimmons, pomegranates, pumpkins and more. Here is the link: http://www.marthastewart.com/274208/quince-recipes/@center/276955/seasonal-produce-recipe-guide