Pie for breakfast? Sign me up! Okay, technically this isn’t pie, but it sure looks like it. And it doesn’t necessarily have to be for breakfast either. It can really be used for any meal. Make it your own by adding or substituting other veggies […]
Great news for all the microgreen fans out there! Starting in late July, all three Hy-vees in Ottumwa will start stocking Tenco’s microgreens on a weekly basis. I don’t have all the details yet, but I’ll update when we do. For now, keep your eyes open in the refrigerated produce section and support your local growers!
If microgreens are new to you, here’s what you need to know. These miniature greens are absolutely packed with nutrients, up to 40 times the amount of their mature plant. They can also pack an astonishing amount of flavor too. They are easy to use (no prep work needed) and versatile. You can use them somehow in just about any meal, however you’ll get the most crunch and flavor by eating them uncooked. Check out our list below for ways to incorporate them into your diet. You can also look back to our earlier post with our first delivery of 2018 for even MORE ways to use micros. Enjoy!
- Fold into tuna or chicken salad
- Knead micros into pizza crust before baking
- Chop micros and sprinkle on bruschetta for an appetizer
- Mix into a raita (cool, yogurt-based dip)
- Sprinkle on any green salad
- Blend with oil, greens, basil and walnuts for a pesto
- Mince and stir into pasta salad
- Fold micros into any cooked ground meat and use as directed in recipe
- Cook into the filing of a quiche
- Add chopped radish micros to radish salsa for double the flavor
- Roll micros in a tortilla with leaf lettuce, veggies, shredded chicken and dressing
- Garnish a plate of nachos
- Blend into a green smoothie for extra nutrients
- Layer an herb cracker with cream cheese, thin radish slice, and a sprinkle of micros
- Eat raw!
All-too-common scenario: Shoppers swing by the farmers’ market or produce section to buy their favorite root vegetables (carrots, beets, turnips, radishes, etc.). They carefully pick out the roots that look the best. They drive the vegetables home. They lay them out on the counter. Then, […]
A quick way to use up bell peppers is to stuff them. Fill them up with any combination of meat, rice, beans, veggies, and cheese that you like.
For Southwestern stuffed peppers, use ground beef, black beans, corn and taco seasoning.
For Italian stuffed peppers, use ground beef, tomatoes, garlic, basil and mozzerella.
For Breakfast stuffed peppers, use ground pork, eggs, veggies, onion, and top with crumbled bacon and cheese. You can even prep these the night before and throw them in the oven in the morning.
If you find your stuffing is getting too dry, try using a mixture of half ground beef and half ground pork.
Ree Drummond's Stuffed Bell Peppers
- 6 bell peppers, any color
- 4 Tbsp olive oil, more for drizzling
- 8 oz lean ground beef
- salt and pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 tomatoes roma or similar size
- red pepper flakes optional
- 1 cup cooked rice
- 1-1/2 cups grated cheese
Preheat the oven to 350F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Yesterday was our second food box delivery of the season, and it went even more smoothly than the first! Our produce was grown between 4 and 50 miles away. It came from 5 different producers who live in 4 different counties, which you can check out […]
Watermelons are one of the biggest, roundest, stripe-iest signs that summer has arrived! As much as we all love watermelon, I think we all underestimate the shear volume a single melon can provide. If you find yourself with more melon than you were expecting, try […]
Still serving iced tea and lemonade at your summer picnics? It’s time to mix up your routine by mixing up this drink! Light and refreshing, this is perfect for pool parties and family reunions during the hot weather months.
For a reduced-sugar option, replace the lemonade concentrate with 1 cup lemon juice (or the juice from 5-6 lemons).
Don’t forget to grab a few extra lemons or cukes for garnishing. Serve glasses of punch with lemon wedges or cucumber slices. Cut length-wise for a cucumber ribbon. Get creative!
This is a light, refreshing, surprising summer drink! Great for parties or a picnic, this drink is a fun way to serve something a little bit different!
- 1 cucumber medium-sized
- 1-1/2 cups water
- 1 can frozen lemonade concentrate
- 1 liter ginger ale chilled
- 1 can citrus soda
With a zester or fork, score cucumbers lengthwise, then cut widthwise into thin slices
In a large pitcher, combine water and lemonade concentrate
Add cucumber and stir. Cover and let sit overnight in the refrigerator
Just before serving, pour the cucumber mixture into a punch bowl and add the ginger ale and soda
Serve cold over ice
Yesterday was our first food box delivery of the season, and we had a blast prepping everyone’s “share” of produce! Our produce was grown between 4 and 50 miles away. It came from 6 different producers who live in 5 different counties, which you can check […]
Microgreens are the “in” thing right now…though many people have no idea what they are or how to use them. Luckily for you, we have 18 great ideas for using microgreens. But first, you may be wondering…
What are Microgreens?
Microgreens are the immature or seedling versions of regular ol’ veggies. They are usually harvested within a few weeks of planting, and they pack quite the nutritional punch. Some microgreens can have up to 40 times the nutrients of their mature vegetable counterparts.
Microgreens differ from sprouts because they are planted in soil (rather than water) and only the stems and leaves are eaten (rather than the whole plant, including the seed coat). Due to these differences, microgreens do NOT carry the food safety risk that sprouts have become known for in recent years. Of course, you should wash microgreens prior to eating, like you would any fruit or vegetable.
Technically about anything could be grown as a microgreen, but the most common seeds grown as microgreens are radishes, mustard greens, kale, basil, beets, cilantro, peas, and sunflowers.
How to Use Microgreens
Now that you know what microgreens are, you may be wondering how to use them. “Micros”, as they’re known by the cool kids, are pretty versatile and can offer a complex flavor and texture to common dishes. However, they are best enjoyed fresh, not cooked, as they’re pretty delicate.
Here are 18 ways you could use microgreens:
- Top a grilled hamburgers with BBQ sauce, feta, and fresh micros
- Top a baked potato with butter, sour cream, bacon, and micros
- Fold micros into ground beef and make hamburgers for a fresh “pop”
- Roll micros with other veggies in rice paper, and eat as a “raw” spring roll
- Stuff micros into a pita pocket with cheese, and microwave for 10 to 15 second to melt into gooey goodness
- Rolls micros into a tortilla with peanut butter and sliced almonds
- Add to any fresh salsa for a crunchy surprise
- Stuff inside any deli sandwich for a nice crunch and extra flavor
- Blend into a pesto with other greens (like garlic scapes and basil) for extra flavor
- Throw into an omelet
- Top a pizza or flatbread with fresh microgreens after cooking
- Toss in a vinaigrette and use to garnish a steak
- Blend into hummus (like our garlic scape hummus)
- Throw into a stir fry right as it finishes cooking
- Mix into cooked rice
- Roll into sushi
- Top any salad with micros for extra flavor and texture
- Bake into savory breads
Or, if you’d like some extra guidance, try this Radish and Microgreen Salad recipe!
Radish and Microgreen Salad with Lime Vinaigrette
This spring salad is light and bright, and a great dish for a warm, sunny spring or summer day!
- 1 package microgreens
- 6 radishes sliced
- 2 tbsp lime juice
- 1/8 tsp dry mustard powder
- 1/4 tsp salt
- 4 tbsp olive oil
- 1 pinch pepper
Toss microgreens and radish slices together in a large serving bowl. Refrigerate until ready to serve.
Whisk together the lime juice, dry mustard powder, salt, olive oil, and pepper until well mixed, then store in the fridge until ready to serve.
Right before serving, whisk up the dressing again, then lightly dress the salad. Serve immediately and enjoy!
Now that you have plenty of ideas and a great recipe in hand, you might be wondering where you can find these little guys.
Where to Find Microgreens
Microgreens can be hard to find. However, they are easy to grow! Check out this publication from Penn State Extension for information on how to grow your own microgreens indoors in as little as two weeks.
If you’d rather not use your green thumb, you can find microgreens locally. Some grocery stores carry microgreens, though you may need to ask where they’re hiding. Tenco Greenhouse in Ottumwa produces microgreens on a regular basis. And if you’re part of our Produce with a Purpose Food Box program, you’ll find microgreens in your “share” throughout the summer, including in this week’s delivery!
Harvestville Farms just released their Farm to Table dinner dates for the 2018 season. Get your tickets now! “Grab some friends and reserve your seats for one of our Farm to Table dinners. If you haven’t attended one before, you are in for a treat. […]
If you adore garlic, make this pesto to use as a pizza sauce, topping for pasta, or just as a dip.
Spring Garlic Pesto
- 3-5 stalks spring garlic sliced
- 1/2 cup olive oil
- 1/3 cup parmesan cheese
- 1 tbsp lemon juice (about 1/2 of a lemon)
- 1/4 cup sunflower seeds or pine nuts
Add everything to a food processor and blend until smooth. Add more oil if necessary to achieve a smooth texture. Serve with crackers, bread, or in pasta.
“But I don’t like radishes”…
…give ’em another try with this unique, delicious recipe featuring radishes in a new way!
Thyme Roasted Radishes
- 1 bunch radishes
- 1 tbsp olive oil
- pinch of salt
- 2-3 springs fresh thyme finely chopped
Preheat oven to 450F.
Cut the root and stem off the radishes, then quarter.
In a bowl, toss radishes, thyme, and olive oil together until radishes are well-coated.
Spread radishes on a baking sheet in a single layer.
Roast radishes in the oven for 10-12 minutes, until they start to brown.
Enjoy the overall deliciousness of roasted radishes.
Variations: Use garlic, basil, rosemary, or any other fresh spices!