We have some lovely greens from our high tunnel that you can pre-order for pick-up on our farm stand porch Saturday, December 7th from 11am until 3pm! Ordering opens Tuesday, December 3rd at 6pm and closes Thursday, December 5th at noon. There will be no walk-up sales this Saturday, but we are planning another pop-up sale for Saturday December 14th with storage crops, fresh greens, mushrooms, hot sauce and more available for walk-up sales!
Available to pre-order (for pick up Saturday December 7th):
Salanova lettuce mix
Spinach
Mizuna
Baby kale mix
Kale bunches
Scallions
Please note that with the water shut off for the season, these fresh items will not have gotten a dunk in our wash sinks. We always recommend washing our produce at home anyway, but you may want to give these items a second rinse!
To place your order, visit our store on Open Food Network:
https://openfoodnetwork.net/barrett-s-mill-farm/shop#/shop_panel
15-Minute Miso Soup with Mizuna
from Yup, It’s Vegan
Ingredients
8 cups water
2 strips dried kombu (3.5" strips / about 7g total)
4 tbsp dried wakame seaweed (about 7g total)
8 oz mizuna cut into bite-sized pieces
14 oz silken tofu drained and crumbled or sliced into pieces
1 small bunch scallions chopped
4 tbsp miso
Instructions
Add the water and kombu to a pot and bring to a boil. Reduce the heat and simmer for 4 minutes. Remove the kombu and save it for another use, or discard it.
While the kombu is cooking, soak the dried wakame seaweed in a bowl with cold water for 5-10 minutes. (It will expand quite a bit, so use a large bowl.) Drain the wakame and squeeze it to remove excess liquid.
Add the rehydrated wakame, mizuna, silken tofu, and scallions to the pot. Simmer for about 5 minutes more, or until the mizuna becomes more tender and mild. Turn off the heat.
Scoop out a few tablespoons of the soup into a bowl, and stir the miso into the liquid until evenly combined. Transfer this mixture back into the soup pot and stir it in. Serve right away.