Please visit L-E-X3 Mercantile at 301 W. Roosevelt (3rd Ave.) to shop at Horny Toad Farm’s Indoor Farmers Market.
OPEN 7 DAYS A WEEK FROM 9am to 7pm.
Here is a list of some of the many freshly harvested items we carry:
- 3 Varieties of Kale – Dinasour/Lacinato, Red Russian and Curly
- Tomatoes – different varieties
- Fresh Herbs – Cilantro, Dill, Basil, and more
- Citrus – lemons, oranges, grapefruit and more!
- Zucchini and soon Cucumbers
- Potatoes – Red Creamer and Idaho
- Many Squash Varieties
- Sunflowers coming soon ..and lots more!
For this Kale recipe, I chose to use Red Russian kale because that is what I had around. You can use curly kale OR dinosaur kale also.
Also, this recipe is SUPER DUPER easily modifiable. I will list more suggestions at the bottom of the page.
You will need:
1 bunch of whatever kinda kale you would like grown by Horny Toad Farm
1/4 Red Cabbage Grown by Horny Toad Farm
1 Heirloom Carrot Grown by Horny Toad Farm
Sprouted Sunflower seeds Grown by Horny Toad Farm- (easier to get in bulk section)
Juice of One Lemon Grown by Horny Toad Farm
(TBS Braggs liquid aminos)
De-stem the kale.
Chop into fine “strips”
Place in bowl.
Next, Add the juice of one lemon.
This seems silly, but wash your hands first- then massage the kale- grabbing it moving it through your hands. You’ll see it get shiny.
Massage after adding lemon and BEFORE you add any other ingredients, unlike shown here
Add Chopped Carrot, Chopped cabbage, and Sprouted Seeds of your choice.
Cabbage and Heirloom Carrot
I like the touch of braggs.
You can add whatever you want to this. Sesame oil and toasted sesame seeds are wonderful also.
Avocado is another great suggestion.
Have fun! Add radishes (chopped fine) for a crunch!
Add Sunflower sprouts and shredded beets to the top!
Our last event was a success! Thanks to all those who came out! We offered farm tours, food demos, and it was a potluck. Here are some pictures from that event. (Thanks to Holly, and Kim, and Sheri for the pictures.)
Kendra and Kevin checkin' out our citrus and Cushaw Squash
Farm Tour with Stella
More of the farm tour.. Everyone's checkin' out the garden
In the field again....
Stella in the field. Beautiful shot.
The Farm Stand...
Torrie and Aesop putting on the final touches (sauce) on the Nori Rolls
New volunteer from Apache Junction!
Check out all the amazing food! Potluck style.. and No.. that is not what you think it is in the corner of the plate ;D
We can’t Thank everyone enough for their continued support…. Thanks again! We will announce our next event soon!
Please consider that you can make these ANY way you want! I just also wanted to show our CSA members how easy it is to use extra produce this way.
Before they are prepped.
Sacred Heart Radishes, aka watermelon radishes... before I cut them into "spears"
Beautiful chioggio beets..
Prepped veggies.. Ready to roll~ No pun intended
2 TBS Agave, 1/3 cup Rice Vinegar, 1 tsp. Himalayan Pink Salt, 2 cups Sushi Rice
It is important to dip your hands, or spoon in water before handling sticky rice so it doesn't stick to you.
Add a thin layer of rice over the Nori roll.
I add seeds, or nuts. Shown are Sesame and Golden Flax Seeds for crunch ~
Flip over the nori roll, this will ensure the rice is on the outside of the roll.
This shows the veggies in the middle, I would start with them a bit lower so it's easier to roll. Pictured are: Speared heirloom carrots, purple cabbage, fractal cauliflower, avocados... just to name a few...
This looks wonderful, but I would move the veggies down a bit so it's easier to roll up:)
Make sure you dip your knife in water before slicing your roll. Trust me on this one! Let the serration cut the roll, let your hand guide it gently so it doesn't tear....
Of course I forgot to take a picture of me rolling it up.. start with the bottom and gently hold all your vegetables in while rolling. Dip your knife in water, cut into pieces, and line up on a plate...
You can also not even flip the Nori over, and keep the rice on the inside... Add vegetables. Shown are raw heirloom carrots, scallion chives, cabbage, sweet potatoes..
Heirloom carrots, cabbage, sweet potato, avocado, ...
Rice on the inside~ This is easier then flipping it over, however, if my rice is sticky enough I LOVE the rice on the outside. it WOWS people.. beautiful, and EASY
- Finished Product…
The sauce is the best part. You can make miso sauces, lemon zingy sauces, but this day i used: veganaise, sriracha chili sauce, braggs, wasabi..... lemon.... (not pictured)