While we have always used organic practices here at Dandelion Ridge Farm, we are proud to share that we have finally received our Organic Certification from the Kentucky Department of Agriculture (KDA)! We felt that it was important to go through the certification process to have official confirmation of these practices and demonstrate our commitment to sustainability.
The detailed process of organic certification includes not only verification that we don’t use harmful chemicals, but also documentation of our seed sources, conservation practices, water sources and use, weed and pest control strategies, buffer zones and road signage, and post-harvest handling practices, just to name a few. Lots of record-keeping details! An inspector came out to the farm over the summer and did a thorough assessment, as well. Farmers reapply for certification each year, keeping KDA up to date on our plans for the season and any other changes.
We’re thrilled to reach this exciting milestone, and look forward to sharing our Certified Organic produce with you this season!
Turmeric, a relative of ginger, is a key seasoning in Indian and other Asian cuisines, adding bright golden color and warm, earthy flavor to curries and more. In recent years, turmeric has been touted as a “superfood” with anti-inflammatory, antioxidant, and other purported health benefits (take it with black pepper to maximize absorption).
Turmeric is a tropical plant with a long growing season, so we harvest it when it is still young, before it has to face much winter weather. As with baby ginger, baby turmeric is more tender than the mature rhizome and lacks most of the outer cuticle, making it easy to use in a multitude of ways!
You’ve likely encountered turmeric mostly in its powdered form, but fresh baby turmeric is a treat! Fresh turmeric is a great addition to smoothies and juices. It’s an essential component of Thai curries, like the yellow curry in the recipe below. It is excellent pureed into soups, or even cut into pieces and added to a stir-fry. And you can use it pretty much anywhere you’d use powdered turmeric—substitute a tablespoon of grated fresh turmeric (about 1 inch of rhizome) for 1 teaspoon of powder. However you use it, be mindful that its vibrant color—sometimes used as a dye—readily turns hands, dish towels, cutting boards, and anything else into gold!
Store fresh turmeric wrapped in a towel in a bag in the fridge. You can also freeze it for long-term storage (to use, grate directly off of the frozen piece; it can turn mushy when thawed).
We’re enjoying playing with fresh turmeric, and we’d love to hear what you make with yours!
Thai Yellow Curry
This classic Thai curry is redolent with the flavors of turmeric, ginger, lemongrass, and chiles. Serves about 4. Recipe by Chef Kevin Archer.
Thai Yellow Curry Paste
This flavor-packed paste freezes well, so we like to make a big batch and freeze it in individual 1 ½ tablespoon portions for many meals to come. Recipe by Chef Kevin Archer. Yield: 1 1/2 cup
1 oz fresh turmeric, skinned and chopped
1 onion, chopped
1 1/2 oz ginger, chopped
1 oz coriander roots, chopped (optional)
4 cloves garlic, chopped
3/4 oz lemongrass, chopped
1/2 oz red chiles, chopped
3 tablespoons lime juice
1 tablespoon ground coriander
1 tablespoon ground cumin
1/2 teaspoon black peppercorns
1/2 teaspoon sea salt
2 tablespoons peanut oil
1. Place turmeric, onion, ginger, coriander roots, garlic, and lemongrass in blender. Also add chiles and lime juice.
2. Blend to a puree.
3. Add ground coriander, ground cumin, peppercorns, and sea salt. Blend again.
4. Heat peanut oil in heavy-bottomed sauce pan. Add mixture from blender.
5. Fry paste for 5 minutes or until fragrant.
6. Cool and place in a well-sealed jar. Keep in the refrigerator or freezer until needed.
It’s demolition week here at Dandelion Ridge Farm!
We’ve taken down our tomatillo, tomato, pepper, basil, parsley, and edible flower plants in the high tunnel to prepare for tilling and fall planting. It’s bittersweet to raze the veritable jungle that has been growing and producing abundantly. But the plants are now winding down and it’s time to move on to the tunnel’s next phase: extending our growing season into the fall and winter. It looks so empty in there now! Here is a “before, during, and after” montage of our work!
Now that we don’t have all the tomatoes, tomatillos, and green beans to harvest, this seems like a good time to talk about herbs! Folks often ask us what to do with the different types of mint we grow. We grow a classic spearmint, good in savory dishes like salad dressings or this delicious fresh pea soup. It is also tasty with berries and other sweets. We also grow Kentucky Colonel Mint, a versatile type of spearmint with large leaves, classically used in mint juleps and mojitos. It can be used interchangeably with standard spearmint.
Chocolate mint is a type of peppermint with an amazing soft chocolaty aroma and flavor. We use it to make a wonderful infused water: just lightly crush a handful of the herbs to release the oils, then place in a pitcher of water in the fridge. We refill our pitcher with water multiple times over several days before we have to replace the mint. It’s the perfect way to quench your thirst on a hot day! Chocolate mint is exceptional in desserts, as you might imagine! Stay tuned for some recipes on that front!
Mountain Mint is actually not a member of the mint family, but is a close relative that has minty flavor, but also some spicy undertones that some people compare to oregano. I find it to be best in savory dishes like tabbouleh. Or use it fresh or dried to make a tea.
Butterflies love mint as much as we do! (How many can you find?)