recipes

Are you craving big flavor in a tiny package?

Microgreens…

They are all the hot rage right now.

They first showed up in swanky eateries. (The kind of places where you get tiny little portions of food/art masterpieces for big bucks.)

But now they’re being used in everything from smoothies to salad and sandwich toppings, for juicing, pizza toppings, mixed in with eggs, subbed in for lettuce on burgers, and replacing parsley as the garnish of choice.

Why so popular?

Because these little greens pack a big nutritional punch on top of being deliciously tasty!

They can range anywhere from mild to spicy, tangy to peppery in flavor and host a high concentration of phytonutrients, antioxidents, vitamins, minerals, enzymes and polyphenols.

In short…

They’re good for you! Great for heart health and fighting chronic disease as well as just giving your body an overall shot of nutrition.

It doesn’t hurt that they are so dang cute too.

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But what, you ask, makes a microgreen a microgreen? Why isn’t it a sprout or a baby green? What gives?

  • A sprout by definition is grown in water and harvested after 2 or 3 days.

  • A microgreen is grown in soil and grown for 1 to 3 weeks until they are around 2 inches long.

  • Baby greens are also grown in soil but for longer periods of time until they are 3 to 4 inches big.

We grow a few different kinds of microgreens here at Fox & Glove Farmstead but our favorite way to serve them is in a mix; peas, sunflowers and radishes. It results in a palate pleasing array of Mild and nutty with a splash of pepper. Yummm!!!

Curious?

Try them out in this recipe…

Nasturtium & Microgreen Salad (Serves 2)

Ingredients:

  • 5 oz. microgreens

  • 8 nasturtium flowers

  • 1 avocado, chopped

  • 1 heirloom tomato, chopped

  • 1 Tbsp. olive oil

  • 1 Tbsp. lemon juice

  • 1/4 tsp. dijon mustard

  • salt and pepper to taste

Steps:

  • Wash greens, spin dry or gently pat between two layers of towel.

  • Blend olive oil, lemon juice and mustard together until smooth.

  • Season dressing with salt and pepper to taste.

  • Put greens in bowl, add in avocado and tomato.

  • Pour on dressing and toss thoroughly.

  • Top with nasturtium flowers and serve.

  • Recipe can be doubled or quadrupled for larger meals.

Once you try them you just won’t ever want to be without them again!

If you are interested in getting information on our upcoming microgreen CSA please sign up for our email list and you’ll be the first to know when we are accepting members. (Because of the perishable nature of microgreens we will only be selling these through pre-purchased CSA memberships.)

Sign up in the footer below this post. As a thank you for signing up you’ll also get a FREE gift.

I can’t wait to hear from you!

Bloom & Grow!

Cyndi

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You Can Make These "To Die For" Creme Pies!

I have a confession!

I don’t really love pumpkin pie.

I know, I know… it is the traditional Thanksgiving pie, and I don’t hate it…

But there are so many scrumptious pies to be made and eaten that I can’t waste a perfectly good feast day with just pumpkin pie.

Now, normally I follow a ketogenic diet.

But for feast days like Thanksgiving, Christmas and Easter I play loose with the diet and eat pie.

I hinted to my two faves over on my instagram account and I was inundated with requests for the recipes so I decided to share them here.

These will make great additions to your dessert table right beside the pumpkin pie.

Farmstead Coconut Creme Pie

Filling Ingredients:

  • 14 oz coconut milk

  • 1 cup heavy whipping cream

  • 1/2 cup sweetened shredded coconut

  • 2/3 cup of sugar

  • 1/4 tsp salt

  • 5 egg yolks from Fox & Glove Farmstead Eggs

  • 1/4 cup cornstarch

  • 2 Tbsp. butter

  • 1 1/2 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cup heavy whipping cream

  • 1 1/2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 Tbsp. sweetened shredded coconut, toasted

Crust Ingredients:

  • 8 graham crackers (entire length)

  • 5 Tbsp. butter

  • 3 Tbsp. sugar

Crust Directions:

  • Pre heat oven to 325 degrees.

  • Crush graham crackers into fine even crumbs.

  • Melt butter and mix with crackers and sugar.

  • Press mix into a 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer; coconut milk, heavy cream, shredded coconut, 1/3 cup of sugar and salt on medium-high heat, stirring occasionally.

  • In a separate bowl whisk egg yolks, cornstarch and remaining 1/3 cup sugar together.

  • Whisk 1 cup of simmering mixture into yolk mixture to temper. Pour slowly so as not to cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter and vanilla. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firm against filling.

  • Chill for 4 hours.

Topping Directions:

  • Toast coconut on broil in oven. Watch carefully and do not walk away! It doesn’t take long.

  • Mix cream, sugar and vanilla in blender until stiff.

  • Spoon or pipe whipped cream onto pie filling (don’t forget to remove the plastic wrap.)

  • Sprinkle with toasted coconut and serve.

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Farmstead Chocolate Creme Pie

Filling Ingredients:

  • 2 1/2 cups heavy whipping cream

  • 1/3 cup sugar

  • Pinch of salt

  • 6 egg yolks from Fox & Glove Farmstead eggs

  • 2 Tbsp. cornstarch

  • 6 Tbsp. butter

  • 6 oz chopped bittersweet chocolate

  • 1 oz unsweetened chocolate

  • 1 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cups heavy whipping cream

  • 2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 to 2 Tbsp. chopped chocolate

Crust Ingredients:

  • 16 chocolate sandwich cookies (do not use double stuffed)

  • 4 Tbsp. butter

Crust Directions:

  • Heat oven to 350 degrees.

  • Crush cookies and filling into fine even crumbs.

  • Melt butter and mix with cookies.

  • Press into 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer: heavy whipping cream, 3 Tbsp. of the sugar and salt on medium-high heat, stirring occasionally.

  • In separate bowl whisk together: egg yolks, remaining sugar, and cornstarch.

  • Whisk 1 cup simmering mixture into yolk mixture to temper. Pour slowly so as to not cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter, vanilla and chocolate. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firmly against the filling.

  • Chill for 4 hours.

Topping Directions:

  • In a blender mix heavy whipping cream, vanilla and sugar until stiff.

  • Pipe or spoon onto pie, making sure to remove plastic wrap from filling.

  • Sprinkle with chopped chocolate and serve.

There you go!

Scrumptious creme pies for your feast!

Drop me a note in the comment section below if you have questions or want to tell me how it goes.

And if you are looking for a keto dessert for your holiday feast drop me an email at cyndi@foxandglovefarmstead.com and I’ll send you a crustless pots de creme recipe that mimics a cream pie.

Bloom & Grow

Cyndi