The Weblog

This page contains news, event information, and other items added by the market managers. This is where you will find old newsletters, plus info not included in your weekly newsletter, plus the past year’s weekly newsletters. 10 pages at a time are visible. You may choose to go back further at the bottom of this page.
Thank you for your interest.

“Thanks to all who make this possible!!” ~
DM, Greenville SC
“I’m really happy with everything I received. How juicy and tasty
I’m so thankful for reliable growers and market.” ~ MC, Greenville SC

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*Clemson Locally Grown *“Upstate Locally Grown”: http://upstatesc.locallygrown.net/admin Greenwood Locally Grown Here "Putney Farm AND FRIENDS Here
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Market Administrator
Donna Putney

Recipes

Nasturtium Recipes
The “How-To”
Flowers and leaf are excellent addition to any salad and make a beautiful garnish on your plates. Nasturtium and other cresses are considered interchangeable in the kitchen and are popular in Europe and North America where they are used for spreads (especially those based on cottage cheese) and salads. In Europe, cress leaves are not commonly combined with other fresh herbs but they are compatible with the fines herbes of French cuisine and may be used together with each of them. Leaves or flowers of nasturtium are commonly used to flavour herbal vinegar and cress is also very good for herb sauces.
NASTURTIUM BUTTER:
4 ounces unsalted butter (1/4 pound – 1 stick), softened
12-18 nasturtium flowers – rinsed and drained – chopped small
3-4 fresh chives (optional) – chopped small
2-4 fresh nasturtium leaves or a few sprigs fresh parsley – chopped small
Instructions:
Mix all ingredients until well blended. They can be rolled into logs and wrapped in plastic wrap. Can be frozen. Put a frozen pat/slice on roasted chicken, a freshly grilled steak, baked potato, etc.

NASTURTIUM GOAT OR CREAM CHEESE DIP / SPREAD
8 ounces (1/2 pound) cream cheese or soft goat cheese (chevre)
4 teaspoons tender nasturtium leaves, chopped
4-6 nasturtium flowers for garnish – or can be chopped and mixed in if you wish.
Mix all ingredients until well-blended. We serve the Chevre and Nasturtium Leaves Dip/Spread with crackers. If you desire a creamier consistency, add a add a little bit of milk, cream or sour cream.

little bit of milk, cream or sour cream.

NASTURTIUM PESTO

Ingredients:
?
2 cups nasturtium leaves?
1/2 cup thinly sliced nasturtium stems?
1/2 cup toasted pine nuts?
4 cloves garlic?
1 cup olive oil?
1/4 cup freshly grated Parmesan cheese

Directions

1.?
Step 1

Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.

?Step 2

Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.

Basil & Nasturtium Summer Salad
Ingredients
1 cup basil leaves
1 cup nasturtium (leaves)
7 cups salad greens (baby)
1/2 tsp. kosher salt
4 plums (ripe, seeded, and quartered)
1/2 cup toasted pecans
12 nasturtium (blossoms)
1/3 cup plus 2 TBS vinaigrette (Lemon)
Directions:
Place basil, nasturtium leaves, and salad greens in a large bowl. Sprinkle salt over salad mix. Pour 1/3 cup vinaigrette over salad, gently tossing.
2. Divide salad between 4 salad plates, top with plum quarters and pecans. Drizzle remaining vinaigrette over salads. Top each plate with 3 nasturtium blossoms.

Market News

WELCOME Locally Grown Members.
*YOU AND I ARE THE “US” IN USLG ~ WE CAN DO THIS TOGETHER.

THE MARKET IS OPEN FOR ORDERING!

Order today for pickup
Tuesday from 5-6 PM at Anderson Farmer’s Market, Putney Farm Booth, Thursday after 6 or Friday at Swamp Rabbit Café, and
Thursday 6-8PM or Friday 8-8 at Whole Foods Market, Greenville.
Any member from any of our Upstate Locally Grown sister sites may choose any drop-off any time, from the drop-down list of sites at check out. This will not affect your “Default” drop off site.
Email
Donna
Or text: 864-353-6096
Veggies are coming in very well now, and growing like gang-busters due to all this rain!
This week, we have concentrated mainly on recipes for the herbs and veggies that are in season now. Hope you will try some of these and add some different tastes to your diet. Give them a try; I know you will like them!
OCCASIONAL CSA: Every week we offer a grab-bag Occasional CSa for those of you who would like to share the bounty of our farms without formally committing to a CSA. What you will see in the occasional CSA this week: Expect to see seasonal veggies (like mixed squashes, potatoes, TOMATOES, peppers, and herbs) and proteins, with recipes for making life easy and healthier using _locally grown _foods on your dinner table





Nasturtium, one of our Edible Flowers

What’s new this week? , tomatoes The nasturtiums, are looking might pretty in yellow, orange, or red, so get some to add a peppery interest to your tossed salads. What?….You say you have never tried Nasturtiums? What are you waiting for? Just a few flowers or leaves added to a tossed salad add the gourmet touch and pretty colors too! Even the seeds are edible, when they are ripe, and some people use them as a capers substitute. (See recipes to the left)
Perilla are doing well, and we sure would love to share this wonderful basil relative with you. See recipes below
*WE HAVE POTATOES! Lots and lots of freshly dug potatoes! Want to grow some of your own? It is just about time to plant the fall crop, and Putney Farm has seed potatoes for you to order. Try them, they are fun!



Remember that “new Potatoes” are freshly dug potatoes which have not been “cured”, or allowed for the skin to dry and toughen up for storage. These will not store for months like the ones in the store, but you won’t have to worry about that, because you will be eating every morsel and craving more! The skin is very thin, so, no peeling needed. If you want to remove the skin anyway (why?) just scrub them with a brush or scrubbie. Many of the mineral nutrients are concentrated in the skin, though, so, think about leaving skin on. With these potatoes, there is no worry, as they were grown in organic soil with nothing but compost added to the growing environment.

Herb-Roasted Oven Fries

Freshly dug potatoes have so much going for them in terms of taste and texture, it’s never easy to pinpoint only one attribute, but I especially like how beautifully they roast. they are so moist that after a short time in the oven, they are just perfect. I cut the potatoes into slices rather than wedges so that more of the surface comes into contact with the hot pan and the final result is crisp perfection. Be sure the pan is hot when adding the potatoes so that they sear immediately. I weave herb stems among the potatoes for optimal flavor and to reduce the labor (no pulling leaves from the stems or chopping).

Ingredients
6 medium-large Yukon Gold potatoes, cut into ½ inch thick slices
grapeseed or coconut oil
salt and freshly ground black pepper
6-8 fresh rosemary sprigs 3 inches long
6 fresh sage sprigs, each with 3 to 5 leaves
1 small yellow onion, finely diced

Procedure
1. Put a large cast-iron skillet (or any other large oven proof pan you have) in the oven and preheat the oven to 400 degrees

2. In a large bowl, lightly mist the potatoes with oil (or gently rub the potatoes with oil to coat), sprinkle with salt and pepper, and toss to mix. 3 Meanwhile, lightly spray (or put the oil on your hands and gently coat the herbs by rubbing) the rosemary and sage sprigs with oil and set aside. 4. Remove the hot skillet from the oven and lay the potatoes in the skillet, arranging them in as close to a single layer as possible. Roast for about 15 minutes, or until the potatoes are browned on one side. 5. Turn the potatoes over and sprinkle evenly with the onion. “Weave” the rosemary and sage sprigs between the potatoes and return the skillet to the oven. Cook, turning the potatoes and herbs occasionally, for about 15 minutes longer, or until the potatoes are browned and cooked through. 6. Season the potatoes to taste with salt and pepper. Stack the potato slices, with the herbs between them, on a warmed platter and serve. Serves 4. From Homegrown Pure and Simple, by Michel Nischan.

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Perrilla Recipe

PERILLA
(Beefsteak Plant, Shisho, Chinese Basil)
Perilla leaves can be used in both raw and cooked applications. Extremely popular in Korean cuisine the leaves are commonly used as a wrap for rice, barbecued meats and vegetables. They are also popularly used in Korea to make a kimchee of sorts by marinating the leaves for an extended period with soy sauce, herbs and spices. Add to salads or slice and incorporate into savory pancakes, breads and stir fries. Try using as a substitute for basil in caprice salad or pesto sauce. The flavor of perilla leaves pairs well with chili, garlic, soy sauce, grilled meats and soft cheeses.

Perilla Pesto

½ C. pine nuts (or pecans or walnuts)
3 cloves garlic
½ C. extra-virgin olive oil
1 t. kosher salt
¼ t. white pepper
2 C. perilla leaves
1 T. fresh lemon juice
zest of one lemon

Wash, dry, and roughly chop the perilla leaves.

If you have raw pine nuts, lightly toast them in a dry skillet on medium heat for no more than five minutes. (If you follow a raw food diet, omit this step.) Mine came dry-toasted from Trader Joe’s.

Place all the ingredients in a blender or food processor. Blend until it makes a fine paste. Taste and adjust seasonings.

Serving suggestions: Over pasta, fish, or chicken, or as a dip for vegetables
- See more at: http://reciperenovator.com/special-diets/vegan/healthy-recipes-gluten-free-perilla-pesto/#sthash.6X7Ck4Ra.dpuf

You are the US in USLG!


We thank you for joining us in the effort to bring Fresh, Local, Sustainable Food from Farm to Table in the most convenient way possible.