We’d like to introduce you to the Tetsukabuto Squash, commonly called a Japanese pumpkin. Although we are now out of butternut, we have PLENTY of Tetsukabuto to go around. The nearly round, dark green fruit has a deep yellow flesh that is so sweet and nutty and smooth and creamy, it’s like custard. It is well-suited for any pumpkin or winter squash recipe, but is especially delicious simply baked and served by itself.
Get your own Tetsukabuto at any of the farmers’ markets we attend, or call us to make a special order.
Parsley we often think of as a useless herb, aside from the hint of healthy green added to our plate. The reason parsley makes our food look so healthy is because parsley is actually very healthy for us. But you don’t get healthier by looking at parsley, now do you?
Parsley contains two major components that are particularly healthy for us: volatile oils and flavonoids. Volatile oils tend to inhibit tumor formation, and the flavonoids act as antioxidants. This dark green herb is also a great source of Vitamins A and C.
Throughout the year, our farm offers two varieties of parsley as well as parsley root. But what is the difference between parsley variants? Why would we choose one over the other?
The name parsley comes from the Greek work for “rock celery,” and it is in fact related to celery. Parsley hails from the Mediterranean and comes in over thirty varieties. Its main categories are flat-leaf (also called Italian) and curly. Here at GTF we grow both types: Italian parsley and Moss parsley (which is a type of curly parsley). The main difference between them is that the flat-leaf parsley usually has a more robust flavor. Curly parsley can be flavorless or more bitter, depending on the plant. Both types can be used for cooking. Simply taste the parsley first in order to get a feel for its flavor, then decide how you’d like to use it.
Instead of throwing out the stems, which have stronger flavor than the leaves, use them in a bouquet garni, add them to soup stocks, or add when cooking beans.
When buying parsley: Choose a bunch that has bright green leaves and shows no signs of wilting.
To store parsley: Wash fresh parsley, making sure to shake off excess moisture. Wrap it in paper towels, followed by wrapping it in a plastic bag. A fresh bunch of parsley can be refrigerated in this way for up to one week.
Tabbouleh or Quinoa Tabbouleh
Moroccan Potato Salad
11 Ways to Cook with Fresh Parsley
Defying its name, Swiss chard originated in Sicily and is a staple in the Mediterranean diet. Chard is chock-full of phytonutrients, including beta-carotene, and contains high amounts Vitamins C and E. This delightful green is beneficial for your eyes, immune system, heart, bones, and most notably, for regulating blood sugar in your body. Both the leaves and stems are edible and can be sauteed or steamed. Similar to beets and spinach, chard has a bitter, pungent, and slightly salty taste.
Here are a few tasty recipes to try:
Sauteed Swiss Chard with Onions
Mini Muffin Frittatas
Swiss Chard, Potato, and Chickpea Stew
Frisee is a bitter leafy green that is a member of the endive/chicory family. It has finely curled leaves. The center leaves have a distinctive yellow coloring as they have not been exposed to much sunlight.
After rinsing, frisee can be stored in a plastic bag or storage container in the refrigerator for up to 2-3 weeks. It is best served with an acidic dressing to balance out the bitterness.
- Low in calories, plus plenty of fiber.
- High inulin and fiber content help reduce glucose and LDL-cholesterol levels in diabetic and obese patients.
- Rich in Vitamin A and Beta-Carotene, which both have antioxidant properties. These vitamins are necessary for healthy mucus membranes, skin, and eyesight. They are also prophylactics against lung and oral cancers. Endive also contains Vitamin E and Calcium.
- High in Folic Acid and B-complex vitamins.
- Good source for the minerals manganese, copper, iron, and potassium.
- Helps cleanse the liver and gall bladder.
Classic Frisee Salad with Poached Egg and Bacon
– from The Kitchen Garden blog
- 1 head frisee
- 4 slices thick cut bacon, cut into small squares
- 4 fresh farm eggs
Wash the frisee in cold water, discarding the tough outer leaves. Soak the washed leaves in ice water for 10 minutes. (This causes the leaves to become extra crisp.) Drain and dry the leaves, and place in a salad bowl. Meanwhile, fry the bacon cubes in a hot skillet until crispy and drain on paper towels. Poach the eggs in very gently simmering boiling water until set but still liquid, about 4-5 minutes. It helps to break each egg into a tea cup and gently slide it in. It also helps to add a shot of vinegar to the water to help them stay cohesive.
Mustard Vinaigrette dressing
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp finely sliced shallot (optional)
- Salt & pepper to taste
- ¼ cup good quality extra virgin olive oil
Mix together all ingredients except oil in a small bowl. Whisk in olive oil until an emulsion forms. Toss the frisee, bacon, and dressing together until well-coated, and serve in 4 seperate bowls, garnished with a poached egg and a sprinkle of fresh pepper. Note: many versioins of this recipe call for croutons. See following recipe for crouton criteria.
Frisee and Endive Salad with Warm Brussels Sprouts and Toasted Pecans
Crique Ardechoise et Frisee
The Kitchen Garden
Nutrition and You
Health Benefits Times
The bees are floating from blossom to blossom on the boysenberry vines, pollinating just they way we expect and appreciate so greatly. The cucumber plants are regularly wound around their support twine, ensuring healthier fruits. Swiss chard, fava beans, and tomato plants are all reveling in the sunlight. Strawberries surreptitiously arrive, often hidden in the shadows of their leaves. And like little treasures, hundreds of potatoes are being unearthed from dark soil. The farm is humming along nicely, as you can see.
Margarita winds cucumber plants up around their support twine after they have grown taller.
Yellow Swiss Chard
Red Swiss Chard
Fields getting some much needed water on a hot, sunny day.