I found this recipe and thought it looked good..

Famous Foodies: chefs, bakers, foodies. They cook, you learn.

Orange glazed tempeh with sautéed bok choy, onion + daikon

1 tbsp coconut oil
2 cloves garlic
Tempeh, cut into triangles
1/4 cup tamari
1 cup freshly squeezed orange juice
1/4 cup maple syrup
3 tbsp mirin
Bok choy, chopped
1 daikon radish, sliced
½ cup of onion, diced
Mix tamari, orange juice, maple syrup and mirin in a small bowl. Set aside. Heat oil in a large skillet over medium heat. Add garlic, stirring for 2 minutes. Add in tempeh and sauté until browned on each side, about 3 minutes. Add orange sauce and simmer for about 15 minutes to allow the sauce to thicken. Remove tempeh and set side. Add in remaining veggies and sauté until veggies are cooked, about 5 minutes. Serve over brown rice.



Thank you to Adrienne, our local CSA member, for sending these recipes!

1 lb.
1 tbsp.
1 tsp.
1/2 tsp.
2 tbsp.
radishes, trimmed
unsalted butter
minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Gourmet, April 1991

Beet greens and kale would also work with or instead of the radish greens for this soup.
3 bunches
1 tbsp.
1 very lg.
3 cups
2/3 cup
onion, chopped
russet potatoes (about 1 1/2 pounds), peeled, chopped
milk (almond is great)
Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add radish leaves and saute until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.
Bon Appetit, May 1994
Roasted Radishes
1 bunch radishes
3 small potatoes (I used up the ones from last month’s distribution, we are getting more next week)
1 red onion
1 head of garlic
Red chile flake
Cut the tops and bottoms off the radishes and wash.  Cut potatoes into cubes about the size of the radishes.  Quarter the onion.  Cut the whole garlic head in half (with the skin and everything on).  Grease a baking dish and all all ingredients.  Add olive oil, kosher salt, pepper and chile flake.  Bake at 450 degrees for 30 minutes.  You will have light pink, sweet radishes!  Enjoy.

·         1 bunch radishes
·         2 Tbsp butter
·         Salt
·         Crusty bread
Slice the radishes into medium slices. I got about 4 slices per radish.
In a large skillet, melt the butter over medium heat.
Add the radishes and cook, seasoning with salt, for about 5-6 minutes.
Serve over crusty bread.
Chef’s Notes: This recipe is so simple, you can be eating yummy radishes within 10 minutes of walking into the kitchen. We tried the radishes plain (without the bread) and they were excellent, but pouring the buttery mess onto bread makes for a very decadent appetizer or side dish. Just make sure your bread slices are thick enough to stand up to the butter and radishes. Ours weren’t and so they were a little tricky to eat. We will definitely be making these again.


Southern Collard Greens and Kale

Our local CSA member Craig sent this recipe to me earlier this year...


Also here is a recipe from our member, Kay, in Tomball...

Kale and Potato Soup

¼ c. extra virgin olive oil
½ lb. smoked sausage (I left this out)
1 medium onion, chopped
1 lb potatoes, peeled, cut in 1 inch cubes
6 cups of broth
1 lb kale (stems and centers removed—I didn’t do this)
2 cloves garlic, smashed

I added:
2 jalapeño peppers, seeded and chopped
2 carrots, same size chop as the onion
1 parsnip, same size chop as the onion
2 oz of pancetta, chopped

Saute pancetta until crisp. Set aside.  Add onion, peppers, carrots, parsnip, and garlic and cook until the onion is wilted and beginning to brown.  Add potatoes and stir to coat; add broth.  Simmer gently until the potatoes are almost cooked.  Add chopped kale.  Simmer 5 minutes.  Return pancetta to pot. Simmer 2 minutes and serve.

I served it with a green salad and cornbread with the last of the corn in it and it was a perfect meal for this weather!


Arugula Tuna Wrap

What you need:

Fresh cut arugula
Cream cheese


Get out your tortilla and spread cream cheese on it.
Spread the tuna on the center of the tortilla on the cream cheese.
Put a handful of arugula on the tuna, and wrap it up.
If you want to heat it up, do not put the arugula in, put it in the oven,
then after it is hot put the arugula in. If you put the arugula in the wrap
while you are heating it up then it will wilt and will not taste as good.


From Brooke Stufflebeam, Brad and Jenny's daughter.

Peppers, Eggplant, and Okra

Here is an email I received from one of our members with a few links to recipes for Peppers, Eggplant, and Okra...

I have a recipe for your peppers, if you would like to share: http://gluten-free-foodie.net/2011/08/09/yucatan-inspired-ceviche/



Storage Tips

I was asked by one of our new members about storage tips for their veggies, so I set off to find the best information in one place.  I found this on a farm's website that looked great. ( One Drop Farm in Maine )
I hope this helps everyone keep their veggies fresh and nutritious!

Farmer’s Guidelines for Storing Fresh Produce
Please note that these are guidelines, not rules.
All fresh vegetables should be eaten as quickly as possible for best nutrition and flavor. We recommend only washing veggies when ready to use.
You’ll note the use of plastic bags. If your veggies didn’t come in one, it’s a good chance to re-use old, clean ones.
Store in a loose bag in the refrigerator, one week +.
Remove the tops to maintain moisture in beets. If the leaves stay on, the beets respire.  Leaves should be used within 3 days, roots will last for three weeks.
Bok Choy
Store in a loose plastic bag in the fridge up to one week.
Store in a loose plastic bag in the fridge up to one week.
Store in a loose bag in the fridge, may last a few to several weeks. Peel off outer leaves to maintain longer storage.
Store in a plastic bag in the fridge. Put a few holes in the bag for long term storage to increase air circulation.
Eat as soon as possible, or freeze. Sugars in corn turn to starch quickly.
Store in a loose bag or in crisper in fridge up to one week.
Store in a loose bag or in crisper in fridge, use as soon as possible for maximum texture, but storable up to one week.
Store in a loose bag in the fridge, may last up to a few weeks.
Fresh Herbs
Store in a loose bag in the fridge, remove rubber band to increase air flow. Soft-leaved herbs (basil, cilantro) should not be washed until ready to use. Use or dry within one week.
Wash, trim stems, and pat dry (leaves whole) for quick use. Store in a closed plastic bag in the fridge. One week +.  You can also dehydrate kale and use it in soups later (like dried herbs).
Store in a loose bag in the fridge, may last a few to several weeks. Peel off outer leaves to maintain longer storage. Leeks are great keepers.
Lettuce may be washed and gently spun dry, then kept in the fridge for quick access, but keep leaves whole until ready for use to minimize browning. Washed and spun dry, loose, 3-5 days. Whole head, unwashed, one week +. Softer lettuce will not last as long as Romaine types.
Leave out on counter until ready to use. Most melons ripen off the vine.
Fresh: Store loose in bag or in crisper in fridge, may last several weeks. Dry: Keep in a dry dark place to prevent molding and sprouting. May last up to several months with proper storage.  Sort frequently and use those with blemishes first.
Green Onion
Remove rubber band and store in the fridge, loose in a bag until ready, up to one week.
Store in a loose bag in the fridge. Gently pat dry if needed for longer storage.  May also be hung out of direct light and left to dry.
Store in a plastic bag in the fridge. Put a few holes in the bag for air flow.  Store like you would carrots.
Do not wash until ready to use. Store in a loose bag in the fridge up to one week.
Do not wash until ready to use. Store in loose bag in the fridge up to one week.
Do not wash until ready to use. Store in loose bag in the fridge, peel off leaves as needed. One week +.
Remove tops to maintain moisture in radishes, loose bag in the fridge, use within a week.
Salad Greens
See Lettuces. 3-5 days.
May be washed and gently spun dry, then in a closed bag in the fridge for quick use, but we recommend leaving leaves whole until ready for use. 3-5 days.
Summer Squash
Store in a loose bag in the fridge, one week.
Winter Squash
Store in a dark dry place to prevent molding and over ripening.  May store through December or longer. Sort frequently and used blemished ones first.
Swiss Chard
Store in a closed bag in fridge. Remove twist tie to increase air flow. May be washed and gently spun dry for quick use. One week.
Never put tomatoes in the fridge – it ruins flavor and texture. Just put them on the counter resting on their shoulders. If you put them near apples, it speeds up their ripening.


Sweet Peppers

Italian Pepper and Egg Sandwitch
from Almost Italian

1 or 2 Tbs. olive oil
1 Clove garlic, finely minced
1/2 tsp Crushed red pepper flakes
1 Medium onion, thinly sliced
1/2 Red bell pepper, thinly sliced
1/2 Green bell pepper, thinly sliced
3 eggs, beaten
Salt & freshly ground black pepper
1 Loaf Italian bread (such as a bastone or a ciabatta)

Heat a sauté pan over medium heat then add enough olive oil to cover the bottom. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers, regulating the heat so the onions don’t burn. Sauté until the peppers have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Serves 2 – 4


Austin Acres Creamy Eggplant Pie

1-2 potatoes, thinly sliced
4 Tbls. Butter
3 Tbls. Onion, diced
2 garlic cloves, minced
1 C. sweet red peppers, diced
1 C. green peppers, diced
5 C. eggplant, peeled & diced
¼ C. water
8 oz. cream cheese, cut into cubes
5 Tbls. parmesan, grated
1 Tbls. lemon juice
2 Tbls. fresh basil
salt & pepper
2 large tomatoes, sliced
½ C. oatmeal, coarsely ground
¼ C. nuts, coarsely ground

Preheat oven to 350.
In large sauté pan, melt 2 tblsp. butter and sauté the onion, garlic and peppers until onion is limp, about 5 minutes.  Add eggplant & water.  Cover and cook 5 minutes, stirring occasionally.  Add cream cheese, cook until cheese melts.  Stir in 2 tblsp. parmesan, lemon juice and basil.  Season to taste with salt & pepper.
Line bottom & sides of 10 inch pie plate with sliced potatoes to form a “crust”.  Spoon half of the eggplant mixture into the pan.  Cover with tomato slices.  Spoon in remaining eggplant mixture.
Mix oatmeal, nuts and the remaining butter and parmesan together.  Sprinkle topping over pie.  Bake 40 minutes, serve hot.


Pipian Squash

This week a few dropsites received pipian squash.  This is a 500+ year old heirloom from Costa Rica grown by our farmer friends at Finca Pura Vida near Fayetteville.  We enjoy peeling this squash and baking or sauteing it like any other summer squash recipe.  Its great also for soups or as a sauce.


Food Safety Reality

Farmer Brad at the 2011 Texas Food Safety Conference.  The lone voice of reason, this conference was hosted by the FDA, Texas Health Services and the Texas Dept. of Agriculture.


Raw Milk Bill in Texas

Check out this informative info put out by the Farm and Ranch Freedom Alliance on the Raw Milk Bill that will increase availability of raw milk in Texas.  Spread the word!  http://www.digitalnewsrelease.com/index.php?q=Raw_Milk


Radio show this Saturday, February 5th, 7-9 pm Central

Farmer Brad will be joining Judith McGeary on the Food Rights Hour to discuss local foods, GMO alfalfa, and agtivism.  Tune in to the Republic Broadcasting Network online to hear the live show.  The show will be open to callers, so call in at 1-800-313-9443.  Brought to you by the Farm-to-Consumer Legal Defense Fund


Cover Cropping Systems for the South

Farmer brad discusses his intensive cover cropping system for vegetable growers in the South. This was a presentation given at the Texas Organic Farmers & Gardeners Assoc. 2011 Conference. You can follow along with his power point presentation by clicking this link: http://www.homesweetfarm.com/CoverCroppingSystems.ppt

Permalink to this podcast:  http://homesweetfarm.podomatic.com/entry/2011-01-31T13_17_35-08_00


Chinese Eat Organic Out of Fear of Their Own Food Supply

Interesting article in USA Today points out that even the Chinese are afraid of eating their own mass produced food.  You know something is seriously wrong with this picture!  Definitely shows the need for increased food inspections on imported food.  Currently, the FDA inspects less than 1%!  READ THE ARTICLE >>


Farmer Brad on NaturalNews.tv

In case you missed it... a few weeks ago, we were visited by Mike Adams, The Health Ranger.  Mike had a camera and I had a soap box... you can imagine the result.  Given the opportunity, I sounded off about the potential impacts of the Food Safety Modernization Act on small local farmers.  We have had a great response from around the world.  To check it out... you can view the article and the video interview online at NaturalNews.tv... follow this link... http://bit.ly/hO4nAm

Yours in the local harvest,
Farmer Brad


Farm Scenes at HOMEsweetFARM

2011 CSA - Now accepting new members

Although we are Houston's first and largest Community Supported Agriculture (CSA) farm, we are NOT into being BIG.  In fact, we are currently downsizing, focusing on our committed member base by serving them the highest quality 100% local food available.  We are NOT here to feed ALL of Houston...  We are here to feed a small community who is committed with us in restoring our local food system, for the health of all involved.

Space is limited and many dropsites will fill-up quickly this season!  More info is available here...