Week 3 - Summer 2012
Thank you very much your emails and cards about how you are enjoying the CSA experience.
In case you haven't noticed the mosquitos beat the deer flies out this year by about a week. Some of the crew here feel that they are the local blood bank for our little Friends. The insect world must be feeling the budget crunch as well because they are only making withdrawals.
Note: We know that in the beginning of the season the boxes might seem a bit light, please know that in the weeks to come the vegetables will increase both in size and variety. There will also be the opportunity to harvest some of your own produce at one of our harvest events (dates TBD and more information to come).
This weeks share will contain:
Joi Choi-A smaller type of bok choy,Stir Fry, Sautee, Soups, Add to your fresh salad,
Grilled- Chop into large pieces drizzle with olive oil and grill directly on rack and season to taste.
|Joi Choi is a type of Chinese cabbage whose parent, pak choi, you may more easily recognize as bok choy. While you need to treat joi choi with care during cooking to preserve its nutritional value, you will not find a many vegetables that can match the nutrition of raw joi or bok choy. A 1-cup, 10-calorie serving of joi choi had no fat or cholesterol and is a good source of fiber. In addtion to its calcium and iron content, joi choi provides 60 percent of your daily vitamin A and 50 percent of your vitamin C requirements.|
Pepper Cress- Long thin green stem. Intense lemon flavor with a peppery finish. Sample before chopping it into your salad. Use in soups, salads both fresh and pasta type and sautee or stirfry
|Here is a great recipe for radish leaves:
Radish Leaf Pesto
- 2 large handfuls of good-looking radish leaves, stems removed
- 1/8 cup hard cheese, such as pecorino or parmesan, grated or finely shredded
- 1/4 cup nuts, such as pistachios, almonds, or pinenuts
- 1 clove garlic
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper, garlic salt to taste
Put all the ingredients in a mini-chopper, and process in short pulses until smooth. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
Can be used on pasta, to garnish sandwiches, or spread on grilling items (such as fish).
Recipe courtesy of : Sonja Weiber
Red, Yellow and White fresh green table onions - All members of the onion family are very good for the health of your blood. This benefit is more pronouced when used fresh instead of cooked.
Kale - Red Russian and Toscano also called Dinasaur Kale- Broccolli's Big Brother when it comes to warding off cancer. Packed full of vitamins and minerals. Sautee, Juice, Fresh in Salad or make kale chips: De-stem, Drizzle with olive oil and Bake at 350 for just a few minutes, remove from oven and salt to taste. If the leaves become dark in the oven it will become bitter tasting.
|Kale - Broccoli's big brother when it comes to nutrition and cancer prevention. Remove stem and serve in a salad.
Here is one of my favorite recipes for Red Russian Kale. This dish work great as a bed to serve grilled chicken or steak on, or it also makes a great side dish.
Red Russian Kale
Garlic or Onion
Seasoning (Salt, pepper and whatever else you might like)
1. Trim out the stem with a pair of scissors.
2. Cut across the leaf, making a 1" section or strips
3. Saute garlic and/or onion in olive oil on low heat, season with salt and pepper.
4. Add peppers and mushrooms (optional, but mushrooms are superb in this dish!)
5. When garlic/onions are done (translucent). Turn up heat and add 1/4c. of red wine and the kale.
6. Cover with a tight fitting lid, and let cook 10 - 15 minutes, stirring occasionally.
7. Remove from heat and serve.
Bread of the week:PARMESAN BELL PEPPER