Winter Greens Are In Season at Horny Toad Farm!

Winter Greens

There are so many great greens in season right now…

Have you tried mizuna yet? It is a mild Japanese mustard green that is less spicy than arugula. It is equally good in salads or sandwiches as it is sauteed or tossed in a bowl of soup. Mizuna is a member of the brassica family (like cabbage and broccoli) and one cup contains 33% of the vitamin A and 65% of the vitamin C you need for the day. It also contains iron, magnesium, and B-6… all this in only 15 calories!

Another interesting green is the common mallow. It is related to hibiscus, okra and marshmallow, whose roots were once used to make a marshmallow candy for soothing sore throats. Mallow is a wild edible and nutritional powerhouse containing vitamins A and C, calcium, magnesium, potassium, iron and selenium. Mallow has a really pleasant sweet flavor that makes it perfect for green juices and smoothies. Use the young leaves as you would lettuce or spinach, while the more mature leaves are better cooked or stuffed like grape leaves.

Looking for some more inspiration? Here is a great Cooked Wild Greens Salad from Saveur magazine. You may enjoy this “salad” spread on some nice crusty bread too. You could also try swapping out the spinach for a medley of greens in a Palak Paneer or Tofu like this one from Indian as Apple Pie.

In Season – lots of leafy greens (arugula, chard, collard greens, curly, red russian and lacinato kale, romaine, mizuna, mallow, spinach, spring mix, braising mix), grapefruit, oranges, lemons, radishes, broccoli, beets, acorn and butternut squash, potatoes, onions


Super duper easy kale salad

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! :)

Easy salad!!!

Easy salad!!!



Vegan Nori “Sushi” Rolls

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 ~

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.

Beet greens...

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..

Keeping the veggies on the inside :)

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)