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Category: Kitchen Tips

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Head Lettuce

July 4, 2017Holly RodricksBlog Post, Head Lettuce, Kitchen Tips, Spring Foods, Summer Food, Vegetable GuideNo CommentsHead Lettuce
Lettuce is a leafy vegetable that is traditionally eaten raw in salads or sandwiches but can also be cooked in soups or even grilled! It is a rich source of vitamins K and A and a moderate source of folate and iron. Storage Tips Storing Fresh Head Lettuce: Store fresh head lettuce in a plastic bag that is not completely sealed in the crisper drawer of your refrigerator. Alternatively, if you prefer to wash and prepare your lettuce in advance, make sure the leaves are completely dry. Excess moisture will cause them to wilt quickly. Place them inside a container lined with a single layer of paper towels (or a tea towel), seal the container, and refrigerate. Quick Prep TipsTo be ready to eat, lettuce simply needs to be washed with any wilted leaves removed and excess water dried or spun off before serving. It doesn’t get any easier than that!   Further Prep Tips Head Lettuce Preparation: Preparing head lettuce is a breeze, if you have one important tool—a salad spinner. Begin by trimming off the tough base and lower portion of the stems, so that it is easy to separate the leaves. Fill up your kitchen sink with cold water and plunge the leaves, rubbing them gently between your fingers to remove any dirt. Once the lettuce leaves are clean, place them in your salad spinner and spin any excess water off. If you don’t have a spinner, lay the leaves out in a single layer on a tea towel and pat dry. From here, your lettuce can be chopped or torn and used in salads, eaten whole in sandwiches, or even cooked or grilled! Recipes Vegetable Niçoise Salad with Dijon Dressing and Eggs June 19, 2017info@mainstreetfarms.com Picnic Beets with Baguette and Creamy Cheese July 5, 2017info@mainstreetfarms.com Mexican Style Chopped Salad July 5, 2017info@mainstreetfarms.com
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brusselssprouts

What to do with Brussels sprouts…

December 15, 2016Holly RodricksKitchen Tips, Recipes, Winter FoodsNo CommentsApple Cider, Bacon Grease, Brussels Sprouts, Gluten Free, Shallots

I think I fall into that unusual category of people who are crazy about Brussels sprouts. You could put a giant bowl of them in front of me and every last one would be gone within minutes. I hear that this is not the norm, though. If you find yourself with some Brussels sprouts on your hands and aren’t quite sure what to do with them, here are a few tips to help you through the preparation process: Storage: If you’re in possession of a stalk or 2 of Brussels sprouts but know you won’t be cooking them for a little while, leave them on the stalk and refrigerate them. If space is an issue, trim them off the stalk and store them, uncovered, in a bowl in the fridge until you’re ready to eat them. The outer layer will shrivel, and you’ll need to peel it off and discard it before preparing the sprouts, but they will still be crisp and yummy! Sprouts keep in the fridge for several weeks, if handled properly. Preparation: Trim Brussels sprouts off stalk, and cut off stem flush at base of each sprout. Before going any further, soak Brussels sprouts in warm water for 10 minutes. This will release any dirt and little unwanted critters that might be lurking around the top layers. Once soaking is complete, drain and rinse as usual. Discard any withered layers and trim off damaged areas before cooking. If cooking Brussels sprouts whole, cut a small X in the top (not the stem side). This will help the sprouts to cook through more evenly. Alternatively, cut sprouts in half, or in quarters if larger, to allow for quicker cooking while still keeping the layers of the sprout intact. Recipe Inspiration: My favorite way to cook Brussels Sprouts is actually to shred them by slicing them thinly with a knife. I caramelize some minced Shallots in a skillet with Bacon Grease, add the shredded Sprouts, a splash of Apple Cider to round out the flavor, and Salt and Pepper to taste. Sauté until they’re just wilted and voila! Simple, flavorful, and delicious! *Image courtesy of: http://www.taylorfarms.com/products/classic-vegetables/brussels-sprouts/.

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how-to-clean-leeks-vertical-a-1200

How to Clean Leeks

December 14, 2016Holly RodricksKitchen Tips, Winter FoodsNo CommentsLeeks

Leeks are often known as the “soup onion” because of their mildness. They provide a perfect for complement to the more complex flavors of many dishes, such as soups, quiches, and gratins, without being overpowering. If you’ve never prepared leeks before, we have a few suggestions to make the process fast and easy. Because leeks, by nature, are layered vegetables that grows in the ground, they tend to collect dirt and grit that needs to be removed before being consumed. Here are a few tips to get them squeaky clean and ready to be cooked: Begin by chopping off the darker green leaves of the leek. While these sections can be used to flavor stocks, they are too tough to eat. Set the white and pale green portions aside. If using a recipe that only calls for the leeks to be halved, slice them in half lengthwise and hold each half under cold running water. Use your fingers to move the layers around a bit, allowing the water to move through them and flush out any grit. If using a recipe that calls for chopped leeks, halve them lengthwise, and then slice them up. Dunk them in a large bowl of cold water and use your hands to agitate them in the water so that any grit is dislodged. Pour into a strainer or colander to drain, and then rinse once more under cold running water to flush out any last bits of grit. Cook according to your recipe of choice and enjoy! *Image courtesy of: http://www.simplyrecipes.com/recipes/how_to_clean_leeks/.

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Purple Kohlrabi

Kohlrabi: The Versatile Vegetable

November 7, 2016Holly RodricksFall Foods, Kitchen Tips, Summer FoodsNo CommentsKohlrabi

One of my favorite food blogs is The Kitchn because it consistently offers a great mix of accessible recipes and cooking hacks that make preparing food so much easier. On top of that, The Kitchn almost always tells you why instead of only telling you how so you understand the method behind the method. As kohlrabi has continued to stump many, I’ve turned to my trusty online resource, and, as always, it has not failed me. Below is an excerpt from a great article on various ways to prepare kohlrabi, that has me brimming with inspiration. To read the full piece, with links to additional recipes, click here. How Should I Eat Kohlrabi? Kohlrabi is found in a lot of Indian cooking, so it naturally does well with traditional Indian spices. Honestly, though, we feel that the mild flavor of kohlrabi gets lost if mixed with too many other vegetables or seasonings, so we tend toward simple preparations where the kohlrabi can take center stage: Raw When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt. In Soup While kohlrabi can be thrown into a basic chunky vegetable soup, we particularly like it in a creamy, pureed soup with mild spices so that sweet kohlrabi flavor can really shine through. Kohlrabi can also be added to recipes for Cream of Potato, Cream of Broccoli, and even Cream of Mushroom soup! In Fritters This is a great way to get kids to eat their kohlrabi! Shred it and mix with an egg and a few tablespoons of flour or breadcrumbs. Heat oil or butter in a flat skillet, drop on small mounds, and flatten slightly with the back of your spatula. Turn after a few minutes, and serve when both sides are crispy. Roasted Like most other vegetables, when roasted in the oven, the outside of the kohlrabi caramelizes, and the flavor sweetens and mellows. We like to toss it with other roasted veggies like eggplant and potatoes for a hearty side dish. Steamed This is kind of a cheat-suggestion because kohlrabi can be used in literally anything once steamed. We throw steamed kohlrabi into frittatas, stir-fries, and pasta dishes. We also like to puree it with a little cream and simple spices. There are even recipes for stuffing steamed kohlrabi into empanadas and calzones! *Image courtesy of http://www.thekitchn.com/what-is-kohlrabi-45055.

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fennel11

What to Do with Fennel Bulbs

October 3, 2016Holly RodricksFall Foods, Kitchen TipsNo CommentsFennel, Fennel Bulb

By this point in the CSA season, if the Fennel Bulb hasn’t already crossed your path, it’s about to, and there are a few things you should know as you delve into this delicious new territory: Fennel bulbs have a pronounced anise flavor, which is more potent when eaten raw and more mellow when cooked. To prepare a Fennel Bulb, remove the remaining parts of any stalks (which can be reserved for soups or vegetable stocks), quarter, and peel off any wilted outer layers. Cut the hard core out of the very bottom center, and you’re ready to go! To consume Fennel Bulbs raw, slice very thinly and serve mixed in with salad greens. (A mandoline is helpful here.) To consume cooked Fennel Bulbs, boil or steam a head for up to 20 minutes, or roast in wedges for 40-50 minutes.

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Main Street Farms is merging with Early Morning Farms

We bought Early Morning Farms and we will utilize their website this season. For 2020, we will operate under both farm names – Main Street Farms and Early Morning Farm. You can find more info about our 2020 CSA on www.earlymorningfarm.com

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