September 12, 2021

From Our Farmers

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Fresher Together Chicago 

@ FresherTogether www.freshertogether.com 

Lunchbox Peppers, Pinkeye Purple Hull Peas, Okra, Celery, Garlic

Multiple Harvest Chicago 

@multipe_harvest

Honey, Beets, Kale

Shyler Harmony Farm Chicago 

Currently no social media

Basil

Hinata Farms Chicago

@hinatafarms  https://www.hinatafarms.com/

Bitter Melon, Shiso, Green Onions, Fushimi Peppers

Your Bountiful Harvest Chicago

@yourbountifulharvestfamilyfarm www.yourbountifulharvest.com

Heirloom Tomatoes, African Pepper Sauce

Sunflower Soule Farm  Chicago

@sunflowersoulefarm

Mint Bundle, Marigolds & Nasturtiums

Urban Eden Chicago

Website coming soon - Farm is located at @insidetheplant

Micro Greens, Salad Mix

Never hesitate to reach out if you’re unsure what to do with things in your bag! FresherTogether @ gmail.com or text 312-88-Fresh (3-7374)

I’m so excited about this week’s bag. It is loaded down with yummy goodies. I have to admit, I’ve been craving a really good ultimate salad, so there are lots of goodies in here to make a delicious one. I plan to use my lettuce and micro greens from Urban Eden, my tomatoes from Your Bountiful Harvest, my edible flowers from Sunflower Soule Farm, and my beets from Multiple Harvest to fulfill my salad dreams. I can’t wait to roast those beet bottoms! And I’m excited to use my Beet Green tops and stems! They look a little rough, but they are still delicious. Wash them up, chop them fine and make my version of a beet green patty. They are like crab cakes, but with beet greens instead of crab. I plan to load mine up with green onions and garlic. I might even put a spoon full of the African Pepper sauce in to give it more Flava! And I hear this week is suppose to be super hot, so I plan to combine my mint and honey and make a fresh brewed batch of ice mint tea. I’m still debating on whether I’m gonna use my basil for a pesto, throw in with my tomatoes to make a light sauce, or gather a few strawberries from the store and make a Basil Strawberry Lemonade. The lemonade is sounding like a win. I think I have some frozen strawberries in the freezer. The possibilities are abundant, so abundant. What are y’all making this week with your bag? If you get stuck never hesitate to holler, we’re a text or email away! Enjoy

(there a lots of recipe ideas below in the notes from the farmers. I have also included one for the beet green cakes/patties)

~Chef Fresh

The September 12 , 2021 Fresher Together BIPOC Harvest Bag Abundance! Enjoy!

A Note about Hinata Farms’ weekly produce from the Farmer, Rachel Kimura

Rachel shares a few words about the shiso included in this week’s bag.

- Bittermelon / Goya: Not only is this superfood very healthy for you, but it has become one of my favorite vegetables. It may take a few tries to get accustomed to the strong bitter flavor, but once you do, you'll be craving it. It is great as a pickle or as a stir-fry. The strong flavor adds a wonderful contrast to oily or meaty dishes. Here's a recipe for miso goya pork stir fry!. I've been loving eating pickled bittermelon! Most recently, I ate them topped on hot dogs! The acidity and bitterness pairs so well with the cured meat! Here is a recipe for pickles (Filipino or Vietnamese style brine)

-Fushimi Peppers: These peppers are longer, thinner, and milder than the manganji, but just as delicious! You can simply sear them in a pan and top with soy sauce, or you can tempura them along with your favorite veggies!

- Red Shiso / Akajiso: The red shiso is ready! Using this red shiso as a syrup for summer cocktails was a crowd favorite last year. The fruity and refreshing taste of the drink is perfect for this hot and humid weather!

- Green onions / Negi: Here's another idea for this staple vegetable: a negi miso sauce/dip! You can top your grilled eggplants or dip your fushimi peppers in this savory sauce!

Chef Mel of Sunflower Soule Farm

Thanks to Chef Mel, one of our favorite people for stopping by the farm this morning with freshly harvested mint and edible flowers. As she put it “It was mint to be”. We appreciate a good pun and we appreciate Chef Mel.

Chef Mel also this year started Sunflower Soule Farm. When we asked Chef Mel if there were any updates or things she wanted included on the website for subscribers,

She wants us to make sure you know she

“likes to add a description to any beneficial and edible herbs or flowers. This way people will have an idea of how they can used them and what benefits that they have… Otherwise, I’m mapping out my plans for next season”

We’re excited to hear and we can’t wait to continue to supporting! I’ll add that the nasturtiums are delicious and I (chef Fresh) plan to add them to my salad, or make a really cute drink with the mint and candy a little flower for Garnish.

African Pepper Sauce from the maker Safia Rasheed of Your Bountiful Harvest

“Our African Pepper Sauce was made to be versatile. Meaning you can use it as a sauce, condiment, dip, or marinade.  One of our favorite ways to use the African Pepper Sauce is to cook it with eggplant or beans such as black-eyed peas It makes a delicious main dish. Enjoy discovering the multiple uses of this wonderful sauce. Please enjoy!”

Pinkeye Purple Hull Peas

These peas are in the shells! Simply break them open! Some ideas for use:

The pods are starting to be a little to dry to eat so definitely open them and take the peas out. Eat them like you would Black Eyed Peas!

Throw them in with rice

Saute them up with some herbs and a little olive oil and add them in with other veggies. They taste great with the okra, and some tomato! Maybe a perfect spot to try with you African Pepper Sauce and Okra.

make a mix with some of your favorite flavors and your favorite grain (rice, quinoa, corn) , then stuff them inside of the snacking pepper to make a meal.

fry them and add them to your salads as a crunchy topping

try pickling them or some other technique you would never think to do to a bean!

Add them to the method you use for your greens - Or just let us know what you decide to do

I’m excited to try to make them into little fritters, like Akara!

About our Urban Eden Farmer, Terrence Glenn

We’ve enjoyed his Spice Micro Greens in our Salads, on top of our Sandwiches multiple times this summer. Here’s who grows them!

Terrence Glenn is farmer and proprietor of Urban Eden Organic Produce. After twenty-five years as a creative in the advertising industry, Terrence discovered his passion for agriculture. He is a graduate of Farmers for Chicago, an agricultural grant program co-sponsored by Growing Power (now Urban Growers Collective) former Mayor Rahm Emanuel and the Chicago Park District.

Terrence has leveraged his skills and experience in both traditional and indoor hydroponic growing to become a purveyor of quality greens and herbs to local grocers, restaurants and consumers.

The primary goal is to provide quality, nutritious food to the local community year-round. Many communities in the Chicagoland area struggle for access to healthy food. Urban Eden embraces the social and agricultural role that farming can play in the urban setting. Part of its social responsibility is to ensure that food security is a reality for all.

Beatrice Kamau of Multiple Harvest Farm

We’ve introduced Beatrice before, but we’re super excited that we have finally gotten to receive some of her honey this season for the bags! Enjoy and check out this Farmer Highlight of Beatrice from NE Illinois Farm Link

Chef Fresh Beet Green Patties

My suggestion is find your favorite crab cake or salmon croquette recipe and instead of the seafood chop up the beet greens and stems and mix those in in the place of crab or salmon. Or feel free to try the recipe below.  I hold recipes very loosely. Please add your own flare to this one! This week it would be great to add some of the African Pepper sauce if you want! or fresh garlic instead of powder, or green onions too. I often put a spoon full of mayo or vegan mayo in mine to help hold it together.  Do you! and Enjoy!

INGREDIENTS
6+ fresh beet leaves
1 fresh eggs

¾ cup of panko bread crumbs
2 Tbsp  flour
garlic powder

Lemon Juice

Dill and other herbs of your choice

Old Bay Seasoning TT
salt

Chop finely beet leaves, add eggs, panko, flour.  Mix. Add garlic powder, dill, old bay and salt. Form into small burger like patties. Heat the pan Coat bottom of your frying pan. Place patties in a hot pan and sear on each side. Finish in the oven if needed. 

Don’t want to cook them on top of the stove? You can also bake them in the oven. Preheat oven to 375 degrees. Coat baking pan, or a cast iron skillet preferred, with a little oil. Lay down the the patties.  Bake for ~7 min on 1 side, then turn over and bake for an additional 3- 5 mins or until done. 

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