Nasturtiums

Nasturtiums
Nasturtiums

Nasturtiums

One of the plants that we have recently planted are Nasturtiums. These beautiful flowers are great to have because they attract pollinators, as well as are totally edible. You can add the leaves and flowers to any salad. These are perfect additions to add bright color to your meal. They are also great for picking and displaying. Lots of people think it’s a great substitute for watercress. It has a light, peppery flavor. While researching for this blog post, I came across a recipe for pickling the seeds, and using them as a substitute for capers.

Another idea I found was to make nasturtium butter. All you have to do is mince nasturtiums, add them to softened butter, and mix it all together. Put the butter mixture into a mold, cover with plastic wrap, and then into the refrigerator to cool down. I haven’t done this yet, but they say it looks like confetti.

These are super easy to grow in North Carolina. We plant the seeds outside in early spring. They actually prefer poorer soils, so if you have a spot in your yard that isn’t the most fertile, maybe these can work for you. They prefer full sun, but will still grow in partial shade. The blooms won’t be as large when they are grown in partial shade.

Nasturtiums

Nasturtiums

 

Nasturtium Salad

Nasturtiums were added to jazz up a salad

I also found a lot of people who have stuffed nasturtiums. Here is a recipe I found, let us know how it turns out!

Stuffed Nasturtium Flowers
 
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This recipe was found at http://www.canadiangardening.com/food-and-entertaining/garden-to-table/edible-flower-recipes/a/1314 , sent to them from Forest Glen Herb Farm (www.forestglenherbfarm.com)
Author:
Recipe type: appetizer
Serves: 6-8
Ingredients
  • 1 8 oz. (230 g) package cream cheese, softened
  • 2 tbsp. (30 mL) unflavoured yogurt
  • ¼ to ½ cup (60 to 125 mL) mixed chopped fresh herbs, such as chives, parsley, dill and chervil
  • 18 to 24 nasturtium flowers
Instructions
  1. In a mixing bowl, combine all ingredients well except for nasturtium flowers; chill for 2 to 3 hours.
  2. Fill each nasturtium bloom with ½ to 1 tsp. (2 to 5 mL) of cheese mixture and arrange on a platter; serve immediately.

Categories: Appetizer, Common Produce, Recipes | Leave a comment

Swiss Chard

Swiss Chard
Swiss Chard

Swiss Chard

This happens to be one of my favorite vegetables to grow. It can be used in any recipe calling for spinach, and it’s also incredibly beautiful to look at.

In Thailand, they use Swiss Chard as an ornamental plant, not as something you eat. If you want something to brighten up your plate, or garden, then definitely check out Swiss Chard.

It’s a relative of the beet, and is a great source of Vitamin A, C, and K. It also contains magnesium, potassium, and iron.

Some people are really turned off by the taste of chard, saying it’s too tough and flavorless. It’s very important to make sure the chard you’re getting is fresh. Baby greens are great for salads, and the older (larger) leaves are great in sautees.

Swiss Chard seedlings

Swiss Chard seedlings 

Swiss Chard roots

Swiss Chard roots

We start growing Swiss Chard in the greenhouse, getting it nice and hardy before planting it into the ground. Here’s a plant nerd moment, I just learned this, but the roots are also the color of the stalks!

Here is a recipe we found from Martha Stewart (of course). Hope you have fun trying out different things you can cook with Swiss Chard.

Swiss Chard
 
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An easy pasta dish using the Swiss Chard from your CSA box. This was found at http://martha.ms/1gTDLkq
Author:
Serves: 4
Ingredients
  • Salt and pepper
  • ¾ pound orecchiette
  • 1 tablespoon olive oil
  • ¾ pound sweet Italian sausage, casings removed
  • 1 pound parsnips, peeled and cut into ¼-inch rounds (halved if large)
  • 1 bunch Swiss chard, tough stems and ribs removed, thinly sliced
  • ½ cup grated Parmesan (2 ounces), plus more for serving
Instructions
  1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
  2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper.
  3. Serve with additional Parmesan.

 

Categories: Common Produce, Recipes | Leave a comment

Can we BEET the rain?

We had a workday last Friday, March 28, where the entire time we were trying to beat the rain. After Check-in and announcements, everybody was off to get work done before the rain started.

Some farmers were busy preparing beds and planting beets.

Planting beets before the rain

Planting beets before the rain

 

 

 

 

 

 

Others also helped with constructing our next hoop house!

working on the hoop house

working on the hoop house

 

 

 

 

 

 

It was hard at first, but as soon as we got more people to come and help, construction started moving along nicely.

 

Bull’s Blood Beets

In honor of all the beets that were planted, here’s a little information about them:

 Not everyone is a big fan of beets. If some of you have been getting more than you like, or are able to use, why not store them for future use. I found this easy storage method on Martha Stewart’s food website. The site also has several recipes for beets and other seasonal produce- you might want to take a look.

“Cut the greens from the roots, leaving an inch of stem attached, and place the different parts in separate plastic bags and refrigerate. Beet roots will last at least a month, but you should use the greens within three or four days.”

Source: http://www.marthastewart.com/275750/summer-squash-and-zucchini-recipes/@center/276955/seasonal-produce-recipe-guide#274226

For the beet lovers, here is a recipe to try out with the beets that come in your CSA. CSA member Jennifer Peterson was kind enough to share this recipe with us, found at  http://thewaytomyfamilysheart.blogspot.com/2013/04/dark-chocolate-beet-brownies.html

Beet Brownies
 
A unique way to use beets in desserts
Author:
Recipe type: dessert
Cuisine: dessert
Serves: 16
Ingredients
  • 2 large beets, peeled
  • 3 large eggs
  • ⅔ cup brown sugar
  • ⅔ cup sugar
  • ½ cup oil
  • 2 tsp vanilla extract
  • 1¼ cup cocoa powder
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher or sea salt
  • 1 cup chocolate chips, at least 60% cocao
Instructions
  1. In a medium saucepan, cover the beets with water by an inch. Place the pot over medium high heat and bring the water to a boil. Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes. Drain the beets and puree them. You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need. Set the beet puree aside to cool.
  2. Preheat your oven to 350 degrees.
  3. In a large bowl whisk together the eggs, oil, and sugars. Add the vanilla extract and beet puree, and whisk to fully combine. Mix the flour, cocoa powder, baking powder and salt into the wet ingredients. Stir in the chocolate chips.
  4. Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray, or lined with foil or parchment. Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist. Cool the brownies completely before cutting. They will keep in an airtight container for 3 days.

Hope you enjoy! Let us know how you liked the recipe in the comments section below.

If you don’t like this recipe, but know of another, feel free to share that with us as well, maybe it can be a new post!

On Instagram, make sure to #showusyourbeets with @farmtraditions! We can’t wait to see what you come up with.

Categories: Common Produce, dessert, Recipes, Vegetarian | Leave a comment

Our First Friday Workday

mixed greens and onions

The weather in North Carolina has been crazy recently, preventing us from getting out to the farm to do some major maintenance.

March 14 was our lucky day! The weather was finally warm enough, and dry enough, to get out and get a lot done.

All of the fallen trees provided us with a ton of wood to start growing mushrooms.

Everybody was working very hard to try and get this task finished. Some people worked on scraping lichens off of the logs, others were in charge of drilling holes into the logs. The last group (pictured in the video) was in charge of putting the spores inside the holes, and covering the openings with wax. They piled all the logs into the truck, and off to the woods they went.

We also distributed seeds and plants to the farmers, so they can plant them out in the fields. We had started plants like Swiss Chard, lettuce, cabbage, collards, and broccoli in the greenhouse beforehand, and now they are going to the fields. I hope this latest batch of cold weather doesn’t get the best of them!

mixed greens and onions

mixed greens and onions

We were also able to distribute seeds for planting directly into the ground, like carrots, beets, haukeri turnips, peas, cilantro, onions, spinach, nasturtiums, and sorrel.

 

Rosie was all smiles today

Rosie was all smiles today

Rosie Stepping Up

Rosie Stepping Up

Little Rosie had a great time learning how to “step up” tomato plants, and mix up soil. “Stepping up” is moving plants from a smaller container to a larger one. She was a great help and had lots of fun on the farm!

It’s amazing what can be accomplished if we all work together.

Categories: Program Updates | Leave a comment

Cooking with Turnips

Paw Moo with turnips and carrots

Paw Moo with turnips and carrots

 

The days are getting longer and temperatures are (slowly) beginning to rise! That means it’s time to get back onto the farm. We have started planting our Spring crops, including Haukeri turnips.

Farmer Tri Sa has an AMAZING “turnip toss” that you have to try. If you are one of our CSA members, look out for turnips in your box and try this recipe. Let us know what you think in the comments!

Cooking with Turnips- Tri Sa's Terrific Turnip Toss
 
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Tri Sa knows how to farm and cook, here's one of her recipes!
Author:
Cuisine: Southeast Asian
Serves: 2
Ingredients
  • 3-4 radishes, thinly sliced
  • 1 tablespoon olive oil
  • ½ largeonion, or 1 small onion, chopped or thinly sliced
  • 3-4 Hakurei turnips, thinly sliced
  • 1 pinch brown sugar
  • 1 tablespoon lime juice
  • 1 pinch salt
  • 1 handful roasted peanuts, crushed
  • 1 tablespoon sesame seeds
  • cilantro chopped, to taste
Instructions
  1. Cut the turnips and radishes into thin slices.
  2. Heat the olive oil in a pan. Saute the onions.
  3. Mix all of the ingredients together.
  4. Serve and enjoy!

 

Categories: Asian Vegetables, Recipes | Leave a comment

Annual Report 2013

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NPR Story

Great new story by Emma Miller aired on

NPR today about Transplanting Traditions 

Take a listen here

 

 

CSA box from late Spring this year!

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Panciuto Fundraiser Dinner

The Panciuto Dinner is Sold Out!

 

Hello fellow food and farm enthusiasts!

We want to invite you to a four-course fundraiser dinner at the award winning Panciuto Restaurant in Hillsborough.  This farm to fork dinner will feature authentic Karen Burmese food cooked by farmers from the Transplanting Traditions Community Farm and esteemed chef Aaron Vandermark.  Dinner will be served “community style” at one long table  Proceeds will benefit aspiring refugee farmers from Burma.

When: Tuesday October 1st; seating begins at 7:00
Where: Panciuto Restaurant 110 S. Churton St. Hillsborough, NC
Cost: $90 per person; includes tax, tip and wine selection
Reservations:  Please call Panciuto at (919) 732-6261

Panciuto.Com

 

Panciuto dinner

 

 

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FALL CSA space still available!

Screen shot 2013-08-21 at 3.02.11 PM

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Farm Open House!

Open House for email

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