In the Standard Box:
Buckwheat Flour 2 lb
Tomatoes 3/4 lb
Walla Walla Variety Onion
Green Beans 3/4 lb
Red Mustard Greens 1 bu
Red Kale 1 bu
Cilantro 1 bu
Spinach 1 bu
Bunched Carrots 1 bu
Red Chard 1 bu
In the Small Box:
Buckwheat Flour 2 lb
Walla Walla Variety Onion
Green Beans 3/4 lb
Red Kale 1 bu
Cilantro 1 bu
Bunched Carrots 1 bu
How to use your red mustard greens
- Mustard greens are wonderful in curries and other spicy concoctions, especially if tempered a bit with cream or coconut milk.
- Sauté mustard greens and sprinkle with a little lemon juice, walnuts, or pine nuts.
- For traditional southern-style greens, slow-simmer with ham hocks or salt pork and season with hot peppers and vinegar.
- When you feel yourself coming down with a cold or flu, stir finely shredded mustard greens into steaming miso or chicken broth, along with mushrooms and plenty of garlic for a healthful, sinus-clearing alternative to chicken soup.
- Got leftover ham? Make a soup with chopped ham, potatoes, cream, and mustard greens.
- For Chinese-style greens, sauté with fresh ginger, garlic, soy sauce, or oyster sauce. Finish with a little sesame oil or chili paste. Or stir-fry with scallion, garlic, and fermented black beans.
- Larger mustard greens make a piquant, sharp-tasting wrap. Lightly steam or braise , and wrap around choice pieces of tuna, cod, or salmon.
- Chop raw or cooked mustard greens into pasta salads, rice, beans, and casseroles.
- Mix a few young mustard greens in a green salad to add a zesty kick.
Buckwheat Flour
Buckwheat is not a wheat. It is a seed of a flowering plant that contains no gluten. However, at present, we don’t have a dedicated combine, milling space, or mill/sifter for non-gluten flours like buckwheat or quinoa. Therefore, if you are cooking for a person with Celiac disease, please note that the buckwheat flour may contain trace amounts of gluten. If, however, you are preparing the flour for someone who is gluten-intolerant or gluten-sensitive, the amount of gluten may be so small as to be insignificant. If you don’t want to take the chance, swap your flour for an item of equal value from Nash’s farm.
The photo is of unprocessed buckwheat seeds.
Buckwheat Pancakes
We are always thrilled when the buckwheat has been harvested and buckwheat flour is available again. There’s nothing quite like buckwheat pancakes!
1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk, shaken
1 large egg
½ teaspoon pure vanilla extract
Butter for the skillet
In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Top your pancakes with fruit, yogurt, honey, maple syrup, or jam.
We thank cookieandkate.com for this recipe.