Today is another food box delivery day, and we have 10 items going out in our shares this week! One of our items are beautiful cabbages, grown on the Iowa Prison Industries Farm #3, in Montrose, Iowa. This item happens to be the one that’s […]
The two summer vegetables highlighted in this recipe are both easy to find and quick to cook. Most people have gardens (or neighbor’s gardens) that are overflowing with squash and corn around mid-summer. It makes this a perfect side dish that will be on the […]
You really can’t mess this one up. The ingredients in the brine are an approximate ratio that you can use to make any quantity of solution to fill your jars. The ingredients that you want to pickle and the quantities are completely up to you! As long as you have enough brine to cover your vegetables, you’re good to go. Here are some combination ideas, but seriously, you can’t go wrong with any combination of vegetables/herbs/spices that you like.
Cucumbers + Dill + Garlic + Red Pepper Flakes
Carrots + Ginger + Turmeric + Thyme
Whole Cherry Tomatoes + Garlic + Whole Black Peppercorns
Peppers + Coriander + Onions + Peppercorns
Red Onion + Cumin + Oregano
**This recipe should not be used for actual canning and long-term storage of cucumbers or other vegetables. This recipe must be refrigerated, up to 2 months, but we recommend eating them within a week or two.
Quick Fridge Pickles
- 1 cup water
- 1/3 cup vinegar white, apple cider, white wine, rice wine (not malts or balsamic)
- 1 to 2 tsp salt
- sugar optional, up to 1/3 cup
- vegetables sliced or spears
- garlic smashed or sliced
- fresh or dried herbs
In a small bowl, mix the water, vinegar, salt and sugar (if using). This is the brine mixture. You may need more to cover your veggies. Make more using the same ratio of ingredients.
Place vegetables, spices, herbs, and/or garlic in a jar that has a tight fitting lid. Don't pack them too tightly.
Pour the brine mixture over the veggies and flavorings. If all vegetables are not submerged, make more brine to cover the veggies in the jars.
Put lids on the jar(s) and place in fridge until ready to eat. We recommend at least 24 hours, but the flavors will get better over time. The vegetables will get less crisp as time goes on, so try to eat them within a week.
You can reuse the brine a time or two, just keep adding more veggies to the jar!
How much water should you drink every day? There are dozens of answers floating around out there, from the 8×8 rule to “whenever you’re thirsty”. No matter which theory speaks to you, the reality is that we all probably need to be drinking MORE than we are! By learning how to make infused water, you can make your water taste great with flavors you choose so you’ll actually want to go refill your glass. Not only can this technique help you get your recommended daily fluid intake, it can also help you cut out some of those bad-for-you, sugary beverages like sodas or energy drinks.
Here are a few recipes we like to help you get an idea of how to infuse water. Take this template and start brainstorming your own combinations with your favorite fruits and herbs.
Watermelon Basil Water
- 1 cup watermelon cubed
- 2-3 sprigs basil
- 2 liters water
Add watermelon and basil to a pitcher and fill with water
Chill for 1 hour before serving
Cucumber, Mint and Lime Water
- 1/2 cucumber sliced
- 5-6 springs mint
- 4 slices lime
- 2 liters water
Add cucumber, mint and lime to a pitcher and pour water over to fill
Chill for at least 1 hour before serving
Strawberry, Lemon, Ginger Water
- 1 cup strawberries sliced
- 4 slices lemon
- 2 inch piece raw ginger sliced very thin
- 2 liters water
Add ingredients to the bottom of a pitcher and fill with water
Chill for at least 1 hour before serving
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, […]
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 […]
Measure, mix, eat. And a little secret- you don’t even have to measure if you don’t want to. This is an easy way to get more veggies into your meals. Try adding thinly sliced radishes too.
Although we are posting this as a stand-alone side dish, “raita” is traditionally a condiment from Indian cuisine. It is typically served along with spicy dishes, like curries, to provide a contrasting cooling effect. We think it also provides a cooling effect when served during a week-long heat advisory in May in southeastern Iowa.
Cucumber and Microgreen Raita
- 2 cucumbers thinly sliced
- 1-1/2 cups plain yogurt
- 1 tbsp lemon juice
- 1-1/2 tsp mustard seeds
- salt and pepper to taste
- microgreens (optional)
Add cucumbers, lemon juice, seeds, and yogurt to a bowl and combine well
Season with salt and pepper to taste
Top with microgreens, if desired
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 […]