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 […]
“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. Experience 5 courses of freshly prepared food grown right here on the farm prepared by one of our many talented chefs. Many of our dinners only have a few seats left. To reserve space and see our list of dinners and chefs, please click on the following link: https://harvestvillefarm.eventbrite.com We hope to see you at the farm!”
Our 2018 Farm to Table Dinner Dates:
• Saturday April 21 at 6pm – Five Course Meal prepared by: Chris Grebner, Provender (Iowa City) – $50/person
• Friday April 27 at 6pm – An Evening in the Country: Wine and Beer Tasting Event featuring wines and beers from over a dozen regional wineries and breweries, along with musical talents of Whiskey Friends – and a vast array of appetizers and a dessert bar. – Appetizers/Desserts prepared by – Travis Long, Orange Ember – $25/person
• Sunday May 13 at 11am – Mother’s Day Brunch prepared by: Hitomi Wendorf, Simple Table, Ft Madison and Martha Wolf, Ivy Bake Shoppe, Burlington – $25/adult & $10/child (10 years and under)
• Saturday May 19 at 6pm – Five Course Meal prepared by: Shawn Foering, Private Chef and Former Owner of Bistro 322, Burlington – $50/person
• Saturday June 2 at 6pm – Five Course Meal prepared by: Shawn Foering, Private Chef and Former Owner of Bistro 322, Burlington – $50/person
• Wednesday June 13 at 6pm – Five Course Meal prepared by: Hitomi Wendorf, Simple Table, Ft Madison – $50/person
• Saturday June 23 at 6pm – Five Course Meal prepared by Kelly Basinger, Former Owner of 2thirty4, Quincy – $50/person
• Saturday July 14th at 6pm – Five Course Meal prepared by Chef Gaby, Private Chef, Columbia, MO – $50/person
• Saturday July 28 at 6pm – Five Course Meal prepared by Hitomi Wendorf, Simple Table, Ft Madison – $65/person – NOTE: this meal will take place on 7th Street in Historic Downtown Fort Madison (rain location will be at Harvestville Farm)
• August 11 at 6pm – Multi-Course Meal prepared by Kumar Wickramasingha, Elliot Test Kitchen, Fort Madison -$50/person
**Disclaimer: These events are not affiliated with ISU Extension and Outreach. We are only trying to help promote these amazing local food events.
Try using a Chinese Cabbage in a place of regular cabbage in this healthier version of cole slaw. Cilantro gives this slaw a nice Mexican kick.
Cilantro Lime Cole Slaw
- 1/2 cup plain Greek yogurt
- 2-3 tbsp mayonnaise
- 1/2 tbsp lime juice
- 1/2 tbsp granulated sugar or honey
- 1 tbsp garlic minced
- 1/4 tsp salt
- 3-4 cups cabbage chopped
- 1 cup carrots shredded
- 1 cup zucchini shredded
- 1/4 cup green onion minced
- 1/4 cup cilantro minced (optional)
In a small bowl, mix together dressed ingredients. Set aside.
In a large bowl, mix together cabbage, carrots, zucchini, green onion, and cilantro until well mixed.
Slowly pour 1/2 of the dressing ingredients over the slaw and mix. Add more dressing until desired consistency is reached. Reserve the rest of the dressing to use if needed.
Let sit overnight in the fridge. Add remaining dressing if needed, as the ingredients may soak up some moisture.
“But I don’t like radishes”… …give ’em another try with this unique, delicious recipe featuring radishes in a new way! Print Thyme Roasted Radishes Prep Time 10 minutes Cook Time 12 minutes Total Time 22 minutes Servings 2 servings Ingredients 1 bunch radishes 1 […]
Have extra kale? Use it to make this great sauce and top your pasta, sandwiches, flatbread, or pizza.
Because there are SO many ways to use kale!
- 5 oz kale any variety
- 3 cloves garlic or spring garlic
- 2-3 tbsp olive oil
- 1 tbsp lemon juice (about 1/2 of a lemon)
- 1/2 cup parmesan cheese
- 1/4 tsp salt
- basil to taste
- 1-2 tbsp water or plain Greek yogurt
Tear kale from stem/ribs, using only the green parts of the leaves. Peel garlic and mince.
Add all ingredients to a food processor and blend until smooth. If the pesto is dry, add a bit of water or Greek yogurt to moisten it.
Serve with crackers, pita, or flatbread, or use as a sauce for spaghetti noodles.
Quinoa (pronounced keen-wah) is a fantastic, filling grain that’s a great addition to any meal. And this dish is a great way to use fresh strawberries, which are abundant in the springtime. Print Strawberry Balsamic Quinoa Prep Time 10 minutes Cook Time 10 minutes […]
You can use kale, spinach, or swiss chard in this soup, and it’ll turn out deliciously! Don’t be afraid of the greens, because they add a pretty and tasty element to this already delicious concoction, without giving a strong flavor of greens. This is one […]
A delightfully unique soup that has the texture of potato soup, but with a distinctly radish taste to it. This is a great soup for those who love radishes, and might be a pleasant surprise for those who aren’t the biggest radish fan.
This recipe is pretty easy to make, much like a potato soup. But, with the addition of radishes, this soup has a different taste to it, and is a lovely, pale pink color. Topped with a little bit of sour cream, radish, and greens, this soup has great presentation!
The only specialty tools you need for this recipe is an immersion blender or food processor.
This is a perfect dish to make in early spring or summer, when radishes are everywhere!
Creamy Radish Soup
- 2 tbsp olive oil
- 2 cups radishes sliced thinly
- 1/2 cup onion diced
- 1 medium potato diced
- 2 cups milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup sour cream or plain Greek yogurt
- 1 tbsp radish greens or parsley minced
- 1 clove garlic minced
1. Heat oil in a large saucepan over medium-high heat. Add 1 3/4 cups radishes and onion and sauté, stirring frequently, until onions start to brown and the radishes turn translucent, or about 5-8 minutes.
2. Add the potato, milk, salt, and pepper and bring to a boil, stirring occasionally.
3. Reduce heat to a simmer and cover, cooking until potato is tender, about 5-10 minutes. Remove from heat.
4. Using an immersion blender, blend until smooth. Alternately, use a food process to blend until smooth, taking care with the hot liquid.
5. Slice the remaining radishes into matchsticks.
6. Dish up soup while hot and top with 1 tbsp. of sour cream, some radish matchsticks, and a sprinkling of radish greens or parsley.