Author Archives: dianna

Too Many Veggies – Not Enough Ideas?

So when I have an abundance of veggies  I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.  

You will never make the same salad twice!!  So there’s no chance to get bored.

 

Adam’s Heirlooms Cous Cous Salad

Basic ingredients:

Cous cous   –   1 1/2 cup Cous Cous

Veggies of your choice –  I like to choose them based on color, flavor & what’s in my fridge.  So select a few off the list, or as many as you like

  • 1  Cucumber, diced
  • 1 cup onion, diced
  • 1 Heirloom tomato, seeded and diced
  • 1 Beet, roasted & cubed
  • Radishes, sliced or cubed
  • Sweet Peppers, sliced thin
  • Green onions, diced
  • Handful of Greens – spinach, chard, kale – sliced in ribbons
  • Carrots, grated or very thinly sliced
  • String Beans, cut in small pieces
  • Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck

Dressing

  • 1-2 Clove Raw Garlic, minced  or 1/4 c Roasted Garlic
  • 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
  • 4 tbsp Olive oil ( add more or less as desired)
  • 2-3 tbsp  Vinegar, lime, or lemon juice
  • Salt & Black pepper to taste
  • Honey, to taste (optional)

Optional Add Ins

  • Feta Cheese
  • Sunflower seeds
  • Pumpkin Seeds
  • Cooked Beans – black, white, Lima, chick peas, etc.
  • Diced cooked chicken

In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl.  Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.

You know it’s spring when the Rhubarb is ready to pick!

strawberry-rhubarb-cobbler-Rhubarb is one of my favorite fruits.  I love the sweet tangy flavors and  that you can do so much with it. Rhubarb is great for breakfast, dinner and of course dessert.

Here are a few new Rhubarb recipes I’m trying this spring.  I hope you enjoy!

For more great Rhubarb recipes, check out our Rhubarb Recipe Page!

Growing concerns about disappearing Farm Lands in Utah

Utahns concerned about agriculture

amid quick growth, study shows

By Nadine Wimmer

(quoted from ksl.com)

SALT LAKE CITY — Most Utahns know the state is growing, but few realize by how much. New research from Envision Utah shows that growth is sparking fear over food security.  It’s easy for consumers to find what they want at the grocery store. But few of the fruits and vegetables in the produce section are grown in Utah. That’s just one finding of the research.

“All of a sudden these businesses and houses are popping up,” noted Utah resident Missy Webb. Another resident, Clyde Ormond, said, “It seems like we are becoming L.A. over again, with a large sprawl.”

Utah adds about 70,000 new homes — nearly equivalent to the city of Ogden — every year. At that rate, Utah will reach 4 million residents in 15 years, the research shows.

“This was a quiet street when I was growing up,” said resident Luke Petersen, who is a farmer. He sees development moving in on his family farm and a Sprouts grocery store going in next door.

Envision Utah found that, for the first time, Utahns’ confidence in leadership is wavering. Now nearly 1 in 5 aren’t sure who can best deal with growth.   Robert Grow, president and CEO of Envision Utah, said, “It’s gone to the, ‘I don’t know who can help us grow right.’ And that’s really a critical concern.   We’ve seen a dramatic shift in how Utahns feel about agriculture and the importance of it. We’re losing our farmlands and we’re losing them rapidly.”

Utahns identified clear concerns with growth, mostly clean air, water and education. Additionally, there is a concern about growth that’s brand-new on people’s radar.  “We’ve seen a dramatic shift in how Utahns feel about agriculture and the importance of it,” he said. “We’re losing our farmlands and we’re losing them rapidly.”

The areas with the highest growth are the only places that grow fruits and vegetables.

“Fruits and vegetables are going to become much more difficult to grow, maybe impossible,” he said.

Right now, Utah produces 579 percent of the state’s meat needs, 2 percent of its vegetables and 7 percent of its fruit. For the latter, Utah relies on California, a state facing its worst drought in a century.

“They view it as critical for the future and they really want to see that they can be safe and secure and have food for their children and grandchildren,” Grow said.

Enlarge image
Photo: KSL

Resident Danielle Christianson said, “I understand it’s a growing area, so what are you going to do?”

Envision hopes more Utahns will get involved in setting state priorities. After all, contrary to what 75 percent of Utahns think, growth isn’t coming from Californians. Seventy percent of Utah’s growth comes from Utah.

“It’s our problem,” Grow said. “We’re creating it. We should deal with it and do it well.”

To get engaged with Utah’s growth, go to envisionutah.org. It includes tools to register how you think the state should move forward.

2014 “On the Farm” Apple Recipes

on the farmOur 2014  “On the Farm” Open House and Cider Pressing was so much fun.    You can’t go wrong with good friends, good food, and good old-fashioned Fresh Pressed Apple Cider!

The menu for the event featured – APPLES, of course!!!!

Here are the recipes Dianna used for the Apple-inspired Menu.

Spiced Apple Pie Dipapple dip

  • 8 oz. cream cheese, softened
  • 8 oz honey greek yogurt
  • 1/4 – 1/2  c brown sugar- to taste
  • 1 tablespoon vanilla
  • 1 t  ground cinnamon
  • 1 t nutmeg, fresh grated

Beat it all together and continue to beat until fluffy!!

Applesauce Cake with Caramel Glaze

Food52

By Merrill Stubbs

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon finely ground black pepper
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1 1/2 cups unsweetened (preferably homemade) applesauce
  • 2/3 cup vegetable oil
  • 1 teaspoon vanilla

For the caramel glaze:

  • 4 tablespoons butter, cut into chunks
  • 1/2 cup packed light brown sugar
  • 1/3 cup heavy cream
  • 1/4 teaspoon kosher salt
  • 3/4 to 1 cup sifted confectioners’ sugar

Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.   Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.

Put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.   Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving the cake.

Sweet, Salty, Crunchy, Zingy Apple and Celery Salad

By fiveandspiceAppleCelerySalad

Serves 4

  • 2 cups celery, thinly sliced (on a bit of a diagonal)
  • 1 sweet-tart apple, such as Braeburn or Pink Lady, cored and cut into smallish chunks
  • 2 tablespoons (heaping) golden raisins
  • 2 tablespoons capers
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon good olive oil
  • 2 tablespoons thinly sliced fresh mint
  • 3 tablespoons (generous Tbs.) crumbled ricotta salata (or other fresh, salty cheese)

If the raisins are dry, soak them for 10 minutes in a bit of apple juice or water. Then drain them.    Combine the celery, apple, raisins, and capers in a medium-large bowl. Drizzle with the lemon juice and olive oil and toss well to coat.  Throw in the sliced mint and the crumbled feta and toss again until everything is a lovely jumble. Serve! This salad also just grows better as it sits a little while and the flavors hang out and get to know each other a bit better (within reason, I’m talking a couple hours to a day here, more than that and the celery does start to lose its crunch).

 

Salad with Caramelized Apple VinaigretteFood52

By wanderash

Serves 4-6

  • 4 handfuls mixed greens
  • 1/4 celery root, peeled and very thinly sliced or cut into matchsticks
  • 1 fennel bulb, very thinly sliced
  • 3/4 cup pecans, toasted
  • 5 slices lardons or thick cut bacon, cut into lardons
  • 1tart apple, thinly sliced into half moons

In a heavy skillet cook lardons over moderate heat. Stir occasionally until crispy on all sides and reserve on a paper towel to drain fat.  Place all of the salad ingredients in a large bowl. Pour 1/4 of the dressing over the salad and toss well.  Taste a piece of lettuce and add more dressing depending on your preference.

Caramelized Apple Vinaigrette:

  • 8 ounces brown sugar
  • 12 ounces plus 4 ounce apple cider vinegar
  • 4 clove garlic, minced
  • 4 apple, peeled, cored and medium diced
  • 4 lemon
  • 16 ounces olive oil
  • 4 teaspoon fresh thyme
  • salt to taste
  • In a small skillet over medium heat add 3 ounces vinegar and the sugar. Let it reduce until the color turns a dark caramel color and begins to thicken. You will start to see big foamy bubbles on the surface.  Add the apples and garlic and sauté until the apples are cooked through, about 5 minutes. Stir occasionally.    Remove from heat and put in the blender with 1 ounce of vinegar, thyme, juice of ½ lemon and a pinch of salt. Woosh until blended, then slowly add the oil. Blend until the dressing is emulsified. Taste and season with salt and perhaps a splash more vinegar.

 

It’s Easy Eating Greens Cake  

The combination of kale with apple makes a delicious combination.  Adam says “If it wasn’t so green, it would be prefect!”  You can’t taste the kale but the color is like lime or pistachio.  This cake proved to be very kid friendly at our On the Farm Day.  A new way to eat your greens, in cake!

  • 2 c fresh kale leaves (could substitute chard leaves)
  • 3 eggs
  • 1/2 c  coconut oil
  • 1/2 c unsweetened applesauce
  • 3/4 c sugar
  • 2 t orange or almond or vanilla extract
  • 2 sweet apples, peeled and grated
  • 2 c whole wheat flour
  • 2 t baking powder
  • 1/2 teaspoon salt

Preheat oven to 350F. Grease and flour 9 x 13 pan.  Tear the center stalk/stem from each kale leaf. Then tear each leaf into smaller pieces. Boil or steam the kale for just a few minutes until tender. Rinse in cold water, drain and puree with blender. In a large bowl, beat the eggs, oil, applesauce, sugar and extract together well.  Add kale puree and grated apple. Sift in the dry ingredients, add to bowl and stir until just combined.  Do not over mix.  Pour the batter into cake pan and bake for 30 minutes. Test with toothpick. Allow the cake to cool completely before icing.

Apple Frosting:

  • 1 1/4 c powdered sugar
  • 2 T butter, softened
  • 4T applesauce
  • 1/2 t orange or almond or vanilla extract

Puree applesauce in a blender to get the texture of baby food.  You want it really smooth. You will only use 2T in the frosting, but the extra volume makes it puree better. (you can use the 2 extra T in the cake)  Put powdered sugar into a large bowl. Add butter, 2T baby food applesauce, & extract. With an electric mixer, beat until smooth. Frosting can be stored in the fridge until needed.

 

Pioneer Apple Candy

This is a recipe that dates back into the 1800s.  The results is very similar to Turkish Delight.

aplets

  • 2 tablespoons unflavored gelatin
  • 1 1/4 cups cold applesauce
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 1/2 c chopped nuts (optional)

Soak gelatin in 1/2 cup cold applesauce for 10 minutes. Combine remaining applesauce and sugar and gently  boil 10 minutes. Add gelatin and applesauce mixture and boil 5 minutes longer, stirring constantly. Remove from heat, add vanilla, and pour into well greased bread pan. Let set overnight in refrigerator. Then cut in squares and roll in powdered sugar.

Try Spring Rolls with Kale

Herby Kale Salad Rolls with Peanut SauceSalad-Rolls-2

Prep time:  
Cook time:  
Total time:  
Serves: 2-4
Making fresh salad rolls is easy. These Herby Kale Salad Rolls with Peanut Sauce are a fragrant, crunchy, and light addition to your usual lunch or dinner routine.

PEANUT SAUCE

  • ¾ cup organic peanut butter (I prefer crunchy, but go with what you like)
  • 1 19oz can coconut milk
  • 2 tbsp cup tamari
  • 2 tsp Sriracha sauce
  • 2 tbsp coconut sugar
  • Juice of 1-2 fresh-squeezed limes. *Try one first, simmer, then add the other if necessary
  • Sea salt to taste
  • ¼ chopped cilantro

HERBY KALE SALAD ROLLS

  • 1# of cooked chicken or ½ block firm tofu
  • 1.5 tbsp grape seed oil
  • Kosher salt
  • 4 cups mixed kale and arugula, just kale, or other Asian-style mixed greens (e.g., mizuna, mustard leaf, etc.)
  • 4 spring onions, sliced into thin rings
  • A generous handful each of basil, mint, and cilantro
  • Approximately 10 pieces of pickled ginger, or to taste – This is a matter of preference
  • 10-12 large rice paper wrappers

PEANUT SAUCE

  1. Combine all in a saucepan over medium heat. Simmer for approximately 10-15 minutes, whisking occasionally, until desired consistency is reached. Add water, a little at a time, to thin it out if necessary. *I find that my taste for this can change on the day. Sometimes I like it a little saltier, sometimes I like it a little sweeter, and sometimes I like it a little more on the sour side. Taste to adjust with tamari and/or salt. coconut sugar, and lime to your liking.
  2. This makes a lot of sauce. Feel free to use it as a veggie dip, thin it out as a salad dressing, top grilled chicken or tofu with it, or freeze it for later use.

HERBY KALE SALAD ROLLS

  1. If using tofu, wrap the block of tofu on several layers of paper towels and place a weighted object on top (e.g., bowl, large can, or cast iron skillet, etc.).  Let it sit for 15 minutes to draw out the moisture, then cut the block of tofu horizontally into ½ inch slabs.  Heat up a pan (preferably cast iron, or other non-stick) over medium heat. Meanwhile, sprinkle the tofu generously with kosher salt on both sides.  When pan is heated add the grapeseed oil. Swirl to coat and place the tofu in the pan (do not overcrowd). Cook for about 5 minutes on each side, or until a crisp golden crust forms. Set aside to cool. Once cool, cut into length-wise strips, approximately a ½ wide.
  2. If using chicken, cut into thin strips.
  3. Toss the greens, spring onion, ginger, and herbs together in a large bowl.
  4. Fill a pie plate or round cake pan halfway with warm-hot water. Immerse the wrapper in the water for approximately 30 seconds, or until it is softened. Pull it up out of the water with both hands, being careful not to let it collapse on itself. Immediately spread it out flatly on a cutting board or counter.
  5. Put a handful of the mixed salad filling toward one side of the wrapper and top it with a slice of tofu. Fold that edge over. Tuck in the sides of the wrapper and continue to roll the filled wrapper, holding the sides in, until it’s closed and snug.
  6. Continue this process with each wrapper, changing your hot water halfway through. Place each finished roll on a plate and cover with a damp towel.
  7. To serve, slice each roll in half with a sharp knife. Serve the peanut sauce on the side.

recipe from : 80Twenty

Local Superfoods #1- The Radish

Hopefully this post will convince you that superfoods don’t need to come from the amazon rain forest, they can grow right in your own backyard or be grown by your favorite local farmer!

radish - early scarlet globeRadishes are one of the first cool weather vegetables to appear in gardens across the northern hemispere, but too often they are underappreciated.  It must have been in the 1970′s that radishes started to fall from grace.   They went from a farm crop that nobody in North America really knew what to do with, into that ubiquitous bolt of color in a steakhouse chopped salad that you try to pick out our eat around.radish - cincinnati marketRadishes are a part of the Brassica family, along with other vegetables that have been given a bit more attention, like kale and broccoli. Radishes have too long been used as garnishes, but deserve superfood status and to take center stage. There are many different types of radishes, and can be found throughout the growing season in a range of colors, shapes and sizes.

 

White Icicle Radish

White Icicle Radish

Full of vitamin A carotenoids, vitamin C, folic acid, manganese, vitamin K and fibre, radishes are also a great source of glucosinolates, a phytochemical which may decrease the risk of certain cancers. The sulpher based chemicals found in radishes may promote bile production, helping to maintain a healthy liver and gallbladder, and improve digestion.

Purple_Plum_RadishTry these Quick Marinated Radishes on a sandwich or over a salad.

  • ½ lb radish, thinly sliced or quartered (you can try a combination of radishes, cucumber, carrot and peppers)
  • 2 teaspoons freshly grated ginger
  • 3 Tbsp rice vinegar
  • Sweetener, to taste (up to 1 Tbsp) – honey, sugar, agave, etc.
  • Salt, to taste (up to 1 teaspoon)
  • Minced Chives, to taste

Toss everything together and leave it to sit at room temperature for at least an hour before consumption. Or store in the fridge for up to several days (if it lasts that long).

This bright, crisp and peppery salad is glorious alongside simply grilled meats or fatty starches.

This is equally delectable in condiment form and served as a salsa.  Instead of quartering the radishes, give them a fine chop.  The sweet, bold, piquant salsa is well worth the effort of chopping a few radish.

Kale and Strawberry – the perfect combination!

Strawberry Kale Salad with Nutty Granola Croutonsstrawberry-kale-salad-with-nutty-granola-croutons-1

 
Prep time:  
Cook time:  
Total time:  
Serves: 2
Raw kale, chopped strawberries and radishes, and crumbled goat cheese tossed in a tangy lemon dressing. Top that with savory, nutty granola “crouton” clusters for a hearty and healthy meal in a bowl. The recipe below yields enough salad for two full-sized portions or four side salads, and plenty of leftover granola croutons for future salads.
INGREDIENTS
Kale salad
  • 8 ounces Tuscan kale or regular curly kale (one medium bunch)
  • ½ pound strawberries, hulled and sliced
  • 4 to 5 medium radishes, sliced thin and roughly chopped
  • 2 ounces chilled goat cheese (or about ⅓ cup cup goat cheese crumbles)
Lemon honey mustard dressing
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 1 tablespoon smooth Dijon mustard
  • 1½ teaspoons honey
  • Sea salt and freshly ground pepper, to taste
Nutty granola “croutons”
  • 1 cup old-fashioned oats
  • ½ cup raw shelled pistachios (or walnuts or pecans)
  • ½ cup whole almonds
  • ½ cup raw sunflower seeds
  • ¼ cup raw sesame seeds
  • 1 tablespoon fennel seeds
  • ½ teaspoon fine-grain sea salt
  • ¼ teaspoon cayenne pepper
  • 1 large egg white, beaten (optional, see note for vegans)
  • ¼ cup olive oil
  • 1 tablespoon honey or agave nectar
 
INSTRUCTIONS
  1. To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.
  2. To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
  3. To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  4. To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).
NOTES
Recipe adapted from Deb’s kale salad and Bon Appetit’s savory granola.

It’s Radish Season!!!

The many ways to enjoy Radish Season

Radishes are more versatile than most of us give them credit for. Granted, they are lovely in a fresh salad, but I think it’s time to give the radish a new image.  From radish dips, sandwiches and chips to curries, tarts and a pasta dish, there are lots of things to try.

Here are some different ways to enjoy Radishes!

Spring Radish Crostini with creamy Herb Butter

Spring Radish Crostini with creamy Herb Butter

Serves 4

  • 5 Radishes, sliced thin
  • 1 bunch Microgreens
  • 1 piece Garlic Herb Butter
  • 1 Baguette, sliced
  1. Rinse the radishes and slice very thin into rounds using a sharp knife or mandoline.
  2. Set aside and now slice your baguette into 1 inch thick slices.
  3. Slather each piece of bread with about 1/2 a tablespoon of the garlic-herb butter (I used Kerrygold) and top with 3-4 radish slices. Break or cut the microgreens so they fit the length of the bread and place over the radishes.

(Recipe modified from Food 52)

 

Quinoa Salad with Spring Radishes and Greens

Serves 4
  • 1 cup quinoa
  • 2 cup water
  • 6 tablespoons good, unsalted butter
  • 1 – 1 1/2 cups microgreens
  • 1 cup sliced French breakfast radishes
  • 2 tablespoons basil chiffonade
  • 2 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1/2 teaspoon fleur de sel or other flaky sea salt

Measure out quinoa, place it in a fine-mesh strainer, rinse thoroughly with cool water, and drain.   Place quinoa in a small saucepan with 1 cup water and butter. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed.  Remove from heat and let stand for 5 minutes. Fluff with a fork and let cool completely.  Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired.  Serve by itself or on a bed of lettuce.

(Recipe from The Kitchn)

Grilled Radishes with Rosemary Grilled Radishes with Rosemary Brown ButterBrown Butter

  • 1 stick unsalted butter, softened
  • 3 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped rosemary
  • Sea salt
  • 3 bunches of radishes (about 2 1/4 pounds), 2 cups of the greens reserved
  • 1 cup lightly packed mint
  • Grilled rustic bread, for serving
  1. In a small skillet, cook 4 tablespoons of the butter over moderate heat, swirling, until browned, 3 to 5 minutes; let cool completely.
  2. In a bowl, blend the cooled brown butter with the remaining 4 tablespoons of butter and the heavy cream, lemon juice and rosemary. Season with salt.
  3. Light a grill or preheat a grill pan. In a large bowl, toss the radishes with 2 tablespoons of the rosemary brown butter and season with salt. Grill on a perforated grill pan (if using a grill) over high heat, tossing occasionally, until lightly charred and crisp-tender, about 5 minutes. Return the radishes to the bowl. Add the 2 cups of radish greens and the mint; toss well. Pile the radishes and greens on a platter and serve with grilled bread, sea salt and the remaining brown butter.

(Recipe from Food & Wine)

 

Quick Radish Relish

Serves 8 “topping” servings

  • the juice of 1/2 a small lime
  • 1.5 tablespoon rice vinegar
  • 1.5 teaspoon honey
  • 1 teaspoon chili oil
  • 3 tablespoons olive oil
  • 1 small red onion
  • 1 small bunch of radishes
  • 1 small English cucumber
  • 1/2 cup chickpeas
  • a pinch of sea salt, a crack of black pepper
  1. Add the lime juice and the rice vinegar to a small bowl, giving them a quick whisk to combine. Add the honey, and then the oil. Whisk briskly until the oil and the vinegar come together.
  2. Peel the onion. Slice it in half lengthwise, and then cut each half into slices, as thin as possible. Move the slices to the dressing bowl. (I like to do this first, so the onion has a chance to mellow in the vinegary dressing while I prepare the rest of the ingredients.)
  3. Wash and cut the ends off of all the radishes. Slice them up crosswise, as thinly as possible. Set aside.
  4. Wash the cucumber. Slice this up crosswise too, again, as thinly as possible.
  5. In a large bowl, toss together the dressing, the onion, the radish, the cucumber and the chickpeas. Give it a taste. It almost certainly needs some sea salt. A swift crack of black pepper is a good idea too.
  6. You can eat this right away, while all the vegetables are still crisp, or you can let it sit for a bit. Letting it sit will make liquidy, more of a sauce.

(Recipe from Food 52)

Roasted Radishes with Radish GreensRoasted Radishes with Radish Greens

  • 3 bunches small radishes with greens attached
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
  2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
  3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

(Recipe from Food & Wine)

Radish, Argula, and Pecan Grain Salad

Serves 6 to 8 as a sideRadish and Pecan Grain Salad

  • 2 cups mixed grains (like farro, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
  • 1 cup arugula leaves
  • 1 cup parsley leaves, minced
  • 1/2 cup tarragon leaves, minced
  • 1/2 cup mint leaves, cut in a chiffonade
  • 1/2 cup pecans
  • 1/4 cup walnut oil
  • 1/4 cup apple cider vinegar
  • 1 cup heirloom radishes, cut into thin slices, preferably using a mandoline
  • 1/4 cup green onion, minced
  • 1/4 cup olive oil
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  1. Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).
  2. Drain the grains into a colander, then set aside until warm to the touch.
  3. Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

(Recipe inspired by Food 52)

Hummus-Stuffed PitasHummus-Stuffed Pitas Recipe

  • 1 teaspoon grated lemon rind
  • 1 (8-ounce) container plain hummus
  • 4 (6-inch) whole-wheat pitas, halved
  • 4 leaf lettuce leaves, halved
  • 1 1/4 cups thinly sliced cucumber
  • 3/4 cup thinly sliced radishes
  • 1/3 cup thinly sliced red onion
  • 1/2 cup crumbled feta cheese
  • Freshly ground black pepper

Combine rind and hummus. Divide hummus mixture evenly among 8 pita halves (about 1 1/2 tablespoons each). Divide lettuce, cucumber, radishes, onion, and cheese evenly among pita halves. Sprinkle with pepper.

(Recipe from MyRecipes.com)

Bring A Friend Progam

BRING A FRIEND PROGRAM

We just wanted to take a few minutes to share with you one of the extra benefits of being an Adam’s Heirlooms CSA member. It’s our BRING A FRIEND PROGRAM

Everything is more fun with a friend, so we encourage you to invite your friends and family members to join Adam’s Heirlooms CSA along with you. Enjoy the all natural heirloom produce, recipes, & socials together. Or trade off on the pick responsibilities, you pick up one week for both of you and next your friend does.

The benefit to you is if your friend or family member joins the CSA, then you both receive a $25 credit to be used for Add-ons during the season. Add-ons may include locally produced jams, honey, fruits, extra veggies, etc.

No limits, the more friends you bring, the more you save!

Just email us with your friend’s name or have your friend let us know that you referred them when they sign up.

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Adam’s Heirlooms is awarded a Slow Food Utah Microgrant

We were excited and amazed today to receive notice that we have been chosen as recipients of a Slow Food Utah Microgrant!!!   This grant will completely fund our Raised Bed Expansion project and allow us to by add 12 new raised beds to two properties.   This will provide over 500 sq feet of new raised beds.     We want to thank Slow Food Utah for assisting us and believing in what Adam’s Heirlooms in doing in our community.

THANK YOU SLOW FOOD UTAH !!!

snailThe mission of Slow Food is good, clean, and fair food for everyone. Slow Food people are connoisseurs of taste, protectors of food heritage, and champions of local producers.

Slow Food Utah is a non–profit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Petrini to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. It is an idea, a way of living and a way of eating.  It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

For more information about Slow Food Utah click HERE

Adam’s Heirlooms in Edible Wasatch

Adam’s Heirlooms has been selling microgreens at the Downtown Salt Lake Winter Market all winter in the Rio Grande Depot, 300 S Rio Grande St, SLC.

Here Adam is caught in the act by Edible Wasatch!

edible wastach photo Feb 2014

 

You can click HERE to read the entire article in the online version of Edible Wasatch (page 7)

 

For more information on the Downtown Winter Market click HERE

Adam’s Heirlooms Micro Greens now at Wasatch Front Farmer’s Market Store

Craving those amazing

Adam’s Heirlooms Micro Greens???

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You can now find them Year Round at

The Urban Farm and Feed Market Store Store    

sponsered by Wasatch Front Farmer’s Market

5823 S. State, Murray

​​​​Mon-Friday   12pm – 5:00pm

Saturday   10am – 4:00pm

Sunday   10am – 2:00pm

The Farm & Feed Market Store offers locally grown fruits and vegetables all year long!  They also offer handcrafted, artisan packaged foods, farm-fresh eggs, honey, baked goods, and more!

The Market Store is more than just a store! We offer an experience! From FarmSchool classes to baby chicks, we want you to come in and be part of your food! We are even creating a Backyard Urban Farm in our very own store backyard! The farm will host chickens, goats, a beehive, rabbits, and raised bed gardens! Coming in Spring 2014!

http://www.wasatchfrontfarmersmarket.org

Standard Examiner Article about “A Changing Harvest” Film

Northern Utah farmers featured on PBS’

‘Changing Harvest’ film

By Standard-Examiner staff,   Sun, 10/20/2013 – 8:28am 

Standard-Examiner file photo

“A handful of Utah farmers, some of them in the Top of Utah, share their stories of how they are adapting to the changing world of agriculture in a new film, “A Changing Harvest” by Utah filmmaker Frank Feldman, airing on KUED on Monday, Oct. 21. ”

“As suburban development encroaches on the limited amount of farmable land on the Wasatch Front, many family farms are closing, according to a news release. “A Changing Harvest” looks at this phenomenon and what it means to Utahns.”

Adam Diehl, of Midvale, has carved out a unique niche for himself. He farms the backyards of five friends and neighbors, and then invites consumers to buy a share of his produce for the season. Any excess is sold at the Tuesday night Farmer’s Market in Pioneer Park, Salt Lake City.”

 

For the Complete Article ….. CLICK HERE

A Changing Harvest

Adam’s Heirlooms Featured is A Changing Harvest

by Utah filmmaker Frank Feldman

KUED looks at the disappearance of local family farms and what that means to Utahns in a new film, A Changing Harvest.   The 30-minute film aired Monday, October 21st.   
You can watch the video HERE.

The film explores why some hold onto the family farm and the implications of selling.  “Our farmable land is along the Wasatch Front. When we lose that land, we aren’t going to have any agriculture left. It’s conceivable that this area of land could be completely developed.  We’re pushing these farmers out by making their land so valuable they can’t afford it anymore.”  

Adam & I felt it a privilege to participate in and support this film.  Creating awareness of the current state and future of Local Food is important to us.  We hope you will take the time to watch and enjoy with your family. 

For more information about the film  Click HERE

Getting Tired of the Same Veggies?

Just hold on, the season is still in swing for about 4 more weeks.  Let’s not wish away the great veggies of the season because all too soon they will be gone until next year.     

So when I have an abundance of veggies  I always like to have a few recipes that work with whatever veggies I have on hand and I thought you might like some too. This recipe works for anytime of the year and every season.  

You will never make the same salad twice!!  So there’s no chance to get bored.

 

Adam’s Heirlooms Cous Cous Salad

Basic ingredients:

Cous cous   –   1 1/2 cup Cous Cous

Veggies of your choice –  I like to choose them based on color, flavor & what’s in my fridge.  So select a few off the list, or as many as you like

  • 1  Cucumber, diced
  • 1 cup onion, diced
  • 1 Heirloom tomato, seeded and diced
  • 1 Beet, roasted & cubed
  • Radishes, sliced or cubed
  • Sweet Peppers, sliced thin
  • Green onions, diced
  • Handful of Greens – spinach, chard, kale – sliced in ribbons
  • Carrots, grated or very thinly sliced
  • String Beans, cut in small pieces
  • Summer Squash, diced – zuchinni, white scallop squash, cocozelle, yellow croockneck

Dressing

  • 1-2 Clove Raw Garlic, minced  or 1/4 c Roasted Garlic
  • 1/4 c Fresh herbs, fine chop (basil, chives, thyme, marjarom, mint)
  • 4 tbsp Olive oil ( add more or less as desired)
  • 2-3 tbsp  Vinegar, lime, or lemon juice
  • Salt & Black pepper to taste
  • Honey, to taste (optional)

Optional Add Ins

  • Feta Cheese
  • Sunflower seeds
  • Pumpkin Seeds
  • Cooked Beans – black, white, Lima, chick peas, etc.
  • Diced cooked chicken

In a saucepan, bring 2 1/4 c of water to a boil. Stir in the couscous and butter. Remove the pan from the heat and cover tightly. Set aside for 5 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl.  Let cool. Finely chop or slice vegetables you have in your fridge. Finely chop herbs, again, any that you have in your refrigerator. Mix cous cous, vegetables and herbs. Sprinkle with salt and fresh ground pepper to taste. Drizzle with olive oil for a very light coating. Add lemon juice or vinegar and mix. Refrigerate and serve.