Use Rainbow Chard Stems to make Salsa

What to make with Chard Stems - Fisher Hill Farm

It’s a common question. Rainbow Chard is a popular farmers market item but tossing those stems seems like a waste. People often ask what we do with them.

There’s a few things you can do. You can sautee them in a pan separate from the leaf and then add it together, or make a separate dish with them altogether with a little garlic. You can add them into a hash or into a quiche. But one of the most fun things to do is make salsa.

Chard salsa is super easy to make, is very sweet, can easily be made spicy, and goes really great with our eggs and chicken. You more than likely have everything you need in your kitchen to make it already, but we have a version straight from the farmers market that will kick your afternoon snack into high gear.

WHAT YOU’LL NEED:

One market bunch of Rainbow Chard stems (leaves removed)

3 or 4 Scapes

1 Spring onion

1 fresh lemon

Salt and pepper

(hot pepper optional)

WHAT YOU’LL DO:

Fine chop the Chard, Onion, and Scapes. Squeeze the fresh lemon over it. Add the salt and pepper (add a hot pepper to your liking or hot sauce). Mix well. Cover. Put it in the fridge for at least 2 hours. That’s it.

The lemon juice will break down the chard stem just enough to make it easier to eat. This might be done just as well with a lime. But lemon goes well with the flavor the chard stem gives and also helps keep everything from getting brown.

Here’s a super quick video that shows the process:

It’s so simple! Just make sure to cut everything pretty small so it has more surface area to react with the lemon and is easy to chew.

We have used this for a quick dip, to top our tacos, or to throw over some eggs. It tastes even better after a day in the fridge but isn’t necessary.

If you’ve been throwing your chard stems away, this is a quick way to make something new with what you didn’t use before. We want you to come away from the market with as much food to stock up your house as possible.

If you decide to try this recipe, we’d love to hear from you. If you know of another way to use chard stems or any of our other products, we’d love to hear from you! We’ve learned more from our customers over the years than we could ever learn in a lifetime on how our products are best used.

We don’t like to see waste! Compost what you don’t use or check out ways to use every last drop of what the earth gives us. If we share these recipes and ideas we can reduce waste and get some really cool recipes and ideas out there.

Thanks everyone. We can’t wait to see you at the next market.

What Else Can I Make with Turnips?

Fisher Hill Farm - Rochester New York

Turnip cakes have a fresh and spicy taste and goes well with everything.

Some of our customers have been asking about turnips lately. We have some fresh turnips that we have been bringing with us to the market and there’s a number of people who have never had them before. The easiest thing to do with them is cut them up and eat them with a pinch of salt!


They can be roasted, sautéed, or steamed just as easily too. But in the past, we have made turnip cakes with them, or maybe one giant turnip pancake and split it up with a pizza cutter. It’s not too much work and can be a side, a main dish, or an appetizer.

Fisher Hill Farm - Rochester New York
Fisher Hill Farm – Rochester New York

WHAT YOU’LL NEED:

A bunch of turnips (its usually between 3 and 6 depending on size)

Couple cloves of garlic

2 Eggs

1/2 cup of flour (maybe a little more)

Salt and pepper to your liking

Fisher Hill Farm - Rochester New York
Fisher Hill Farm – Rochester New York

WHAT YOU’LL DO:

Shred the turnips. We used a Cuisinart but you can do it by hand with a grater. After you’ve got them shredded up, squeeze out as much water as you can. Just using your hands should be good enough. Chop the garlic and throw it in there along with the shredded turnips. Add the 2 eggs and mix well with salt and pepper. Then add the flour (depending on how much water you were able to squeeze out you may need more) and mix well.

Fisher Hill Farm - Rochester New York
Fisher Hill Farm – Rochester New York

It shouldn’t stick together in a tight ball, but add just enough flour for the mixutre to stay together without completely coming apart. Grease a pan and flatten it into a pancake. We have a big non stick frying pan so we could fit all of ours in one pan to make one giant pancake. You can easily cook them in batches. Or really however you like. The thickness of a regular pancake you’d get at the diner is perfect.

Once they’re browned on both sides, they’re done, about 6 minutes on each side with medium high heat. You can serve them up immediately hot. We had ours with a bit of arugula, some sour cream, and some radish relish. But they’re really good cold too, dipped in a little ranch dressing!

Fisher Hill Farm - Rochester New York
Turnip Cakes with Sour Cream and Radish Relish – Fisher Hill Farm

Turnips are versatile veggies that don’t get enough attention. As great as this recipe is and as awesome as so many recipes can be, we still think that a fresh turnip with a pinch of salt is still the best way to eat them!

What to do with a lot of Fresh Strawberries

Fisher Hill Farm Fresh Local Strawberry Rochester New York

When strawberries are in season it’s time to think long term.

It’s a short burst of a season marking the true beginning of summer. When school is about to let out the fields are bursting with green and bright red. The aggregate fruit, that it technically not a berry, is one of the most popular crops we offer and usually has the most buzz about it. The season is here now and they are abundant. So how can we make the season last?

Can I freeze fresh strawberries?

Absolutely. You can slice them, crush them, liquefy them or keep them whole. They freeze well. If you do keep them whole, when they thaw they more than likely not act like a strawberry out of the field, but that doesn’t mean they don’t retain the fresh flavor of summer. Freeze them first individually on a sheet pan before transferring to a freezer bag (make sure they are actually freezer bags and not just plastic bags.) Once they are in the plastic bag, close the zip on the bag except for one tiny corner. Insert a straw and suck all the air out that you can before pulling the straw out and closing the bag. This will keep the freezer burn away.

How do you dehydrate a Strawberry?

The first step is to wash them up. Next you have to make sure the stem is removed completely. If you have a dehydrator you can cut them into strips and set it for 135 degrees for 10 hours. If you don’t have a dehydrator, no problem! Cut them into quarters and place them cut side up on a baking sheet. Put them in the oven on the lowest setting on the top shelf at 200 degrees. If the oven is running hot, crack the door open (but be careful!) This isn’t a perfect science so you may want to move the sheet around the oven a few times and watch how long they’ve been in.

Want to know if your strawberries have been completely dried? Place them in a glass jar about half full for a week, shaking the jar a couple times per day. If you notice condensation showing up the strawberries need a little more drying time.

Canning, Preserving, and Jellies

You can can strawberries but the water takes away from the flavor. There is a way to extract the juice from the strawberries to use as the preservation liquid, but we’ve never tried it and so can’t recommend that. Strawberry preserves and jam are great options and those can later be used in other dishes, like cookies! They keep well in the panty and make great gifts!

The season goes by quick. One of the best times of year is the first time you bite into a fresh local strawberry. The ones we get all winter at the grocery store can curb a craving, but there isn’t a substitute for a fresh local strawberry!

When Will We be at the Rochester Public Market on Thursdays Again?

Answers to the most popular questions we have gotten recently.

The market season is back and up and running. Fresh fruits and vegetables will be abundant as the days grow longer from early May straight through Thanksgiving. There’s always a lot of questions each and every year about what everyone should expect. Don’t be shy! Ask away! If we didn’t cover something in this post we’ll be happy to answer any questions left in the comments sections, in person at the markets, or on any of our social media.

When will you start Thursday’s at the Rochester Public Market again?

We can say for certain that the date is June 17th. We will be there through Thanksgiving. We’re usually in the same spot for both Saturday and Thursday. If they need to move us around for any reason we will certainly try and let you know in advance.

When will CSA shares no longer be available?

Officially this year is will be May 1st. We do have a few left and encourage anyone thinking about buying one to do so this year. If you are not familiar with ours, it’s one with choice. You don’t get a pre-filled box once a week, but rather get to choose your own every week when you get to the market. You choose where you want to pick up too!

For more information on our CSA click here.

Will Asparagus be ready soon?

The short answer is yes with an if and the long answer is no, with a but…. We fully expect asparagus to be widely available by Mother’s Day. The weather was cooperative, but then wasn’t and now looks like it’s going to stay warm as long as it doesn’t freeze at night on Fisher Hill. It might come up sooner and be ready, but the first weekend may be limited. Get there early on Saturday mornings!

Do you still have duck available?

It’s frozen, but, yes we do. It takes a few days to fully thaw out from the freeze so you may want to plan a week in advance of cooking it. It’s always best to let it thaw in the refrigerator according to safe food handling rules.

When will fresh chicken be ready?

It’s coming up fast! May 6th. We will do our best to keep fresh chicken available all summer.

Fresh chicken on the grill during the summer.

What else should I know?

Turkey is available. It is frozen. They can take a while to thaw so plan accordingly. We also are out of stewing hens until fall. If you are not familiar with us you can take a look here /https://fisherhillfarm.com/crop-list/ to see what we offer when it is in season. If you have a CSA with us already and have specific questions about your share please let us know so we can help.

Farm fresh eggs all year round

Brighton Market Opens This Weekend; What to expect on our tables and more

Greenhouse Fisher Hill Farm Rochester NY

Hopefully spring is here to stay for a while.

No more snow, now more cold windy days, and only light freezes that barely impact the crops. Its amazing how fast the mornings warm up and a sweatshirt is just right for chores versus just a few weeks ago when winter gear was still needed the whole day through. The wind is getting warmer at the top of the hill and that means spring is here to stay.

Winter season on the farm is wrapping up quick. We are tying up loose ends before the summer season gets into full swing. It won’t be long. We are working on the last of the egg laying house expansion this week. We have been adding on to each laying hen house so we can accommodate more birds to cover the egg needs in the main season. We have some tractor maintenance to get done too and then its time to get planting. 

On March 23rd we panted the first peas of the season. They are just starting to break through the soil. By the end of the week they should make nice straight lines down the field.

The garlic is growing really fast too. Only 14 days between the two photos!

The greenhouse is in full swing and half full. So far peppers, tomatoes, eggplant, and okra have been planted. Onions, leeks, shallots, scallions, lettuce, chard, kale, and beets have been started by other greenhouse for us. it is at first a slow process, but it goes quick. Once things break ground anyway.

Greenhouse Fisher Hill Farm Rochester NY
Greenhouse Fisher Hill Farm Rochester NY

Chickens have been started so we can have them fresh every week starting May 8th. We get chicks every other week all summer so we can have fresh chicken for the market. We raise extra each week that we freeze so we can sell them all throughout the winter. We make sure they have as much free reign as possible and they have a steady diet of 100% GMO free and locally milled feed that is to our specifications.

Locally Grown Chicken at Fisher Hill Farm Rochester New York
Chicks getting accustomed to the new barn.

The Brighton Market is starting early this year. This Sunday April 11th to be exact. It will be nice to see everyone again and to get back into the regular swing of the markets. We’ll have a full table this Sunday for you and a similar one for the next few until the new crops break and ripen. We will keep you informed as much as we can so you can plan your shopping.

This week expect:

Micro Greens (spicy, radish, pea, sunflower)

Carrots, Parsnips, Onions, Potatoes, Rutabaga, Kohlrabi, Beets, Celeriac

Frozen Chicken, Frozen Chicken Liver, hearts, and feet, Frozen Turkey, Frozen Duck

Eggs

You can expect something similar at the Rochester Public Market on Saturday.

Hang in there! The season is about to break wide open in the next couple weeks. Coming soon will be scapes, asparagus, rhubarb, fresh chicken, and so much more. It’s been a long winter, but the payoff is a beautiful spring and summer.

Brighton New York Farmers Market Tent Set Up