- Arugula
- Bok choi
- Kale
- Shallots
- Spinach
- Leeks or Green Garlic
- Salad Mix
- Chinese Broccoli or raab
The combination of rain and sunshine has really helped our field crops get established. The fava beans are about 9 inches above ground, the kale looks like it is just a few weeks off. If the weather heats up like predicted this week we will be harvesting from outside the hoop houses in 2 weeks!
Inside the hoop houses the story is varied. Some of our precious Chinese Broccoli (an amazing variety where you eat the whole stock, leaves and all)is doing well, while other beds just next door are small and pinched looking. It will be trickling in for the next few weeks as it kicks into full gear. The normally abundant lettuce is sure taking it’s sweet time. We are harvesting the new Salanova lettuce, but having to pick leaves rather than heads. Our Bok Choi has taken off. See recipes below for how to use this quick growing and tasty Asian green.
We are giving the last of the overwintered leeks in combination with some of our green garlic. The green garlic is the stock of the garlic before it makes a head. It can be used in soup, sauté and roasted. We have been roasting leeks, shallots and green garlic and adding them to stews and pan sautéed chicken for a very rich flavor.
We managed to get 2/3 of the field planted over the course of the last 2 weeks. All of the aliums except the leeks and one flat of shallots are in the ground. That was 27 flats of onion family. Thanks to our friends Eric and Ruby who helped me put in some of the flats. The original garden is full of onions as well as 5 beds in the main garden.
I have been resisting planting the tomatoes outside as it promises to be very cold tonight. Hopefully, this week or next I will get them outside as they are exploding from their pots. We have 15 varieties of cherry tomatoes (so many new ones to try, and so many tried and true varieties like “sun gold” and “sweet million”). There are about 14 varieties of standard size tomatoes this year with many new heirlooms I could not resist. We are hoping for a better tomato year this year with better fertility.
Next weekend is very busy with the start of the Beaverton Farmers Market. I sell there with Polly under her farm’s name: Pumpkin Ridge Gardens. We sell all sorts of plant starts and fresh cut flowers, be sure to stop by and say “Hi” and pick up any plant starts you might need for your home garden. You can special order from us and I will have them ready for pick-up at the farm with your share in the first two weeks of May, the perfect time to get them in your garden.
Thanks to one of our founding members; Sue Kass, she put together this “greens primer”.
“I was thinking today how all the marvelous greens are somewhat a bit daunting for new CSA members, so I will offer a few recipe and a few tips:
Tip #1: Lots of the veggies–beets, radishes, broccoli, kohlarabi–come with “greens” that many might neglects. Cook ’em up like you would any other green
Tip #2: Most of those glorious greens can be used interchangeably and/or as you would spinach in things like soups, lasagne, spanokopita, etc
Tip # 3: when you are drowning in greens and the next batch is about to arrive, steam them until wilted in a large skilllet with a few tablespoons of water. Stuff the cooked greens and their
liquid into a ziploc and toss in the freezer. You’ve got quick cooked greens ready to go for a recipe or in the dark of winter when kale is $2.50 a sickly bunch
Tip #4: the more assertive greens, like mustards, bok choy, etc benefit from chopping rather finely if you plan to eat them raw in a salad. I usually dress those in a stronger flavored dressing
and let them marinate a bit more before serving (see dressings below)
Fresh Ginger-Sesame Dressing (for an “asian-style coleslaw but also tames mustard nicely)
1/2 c rice vinegar
1Tb dark sesame oil
1/8 c sugar
1 Tbs grated fresh ginger
2 tsp soy sauce
salt, pepper to taste
Thai-Style Lemon Dressing
4 Tbs lemon juice
4 tsp peanut oil
4 tsp brown sugar
2 tsp fish sauce
Toss with a mix of greens, mint, cilantro
Kass family Beans n Greens (we eat this about once a week, year round)
1-2 bunches fresh greens (or equivalent in frozen)
Small onion or large shallot, fnely chopped
2-3 cloves garlic, ” ”
1/4-1/2 tsp red pepper flakes
1-2 Tbs olive oil
1/4 c. white wine or sherry
1-2 c. cooked beans (I typically use canned drained caneloni or white kidney beans)
Wash greens, leave damp and cook in a large skillet with a few tbs water until just tender. Set aside, reserving liquid.
Wipe out pan and saute onions and garlic and pepper flakes in oil until soft, then add wine and boil until reduced and a bit syrupy.
Meanwhile chop greens.
Add greens back into pan with their juices and with beans; you may need to add a bit of water to make mixture “loose”
Cook for 5-10 minutes more to allow flavors to marry, add salt/black pepper to taste. Serve over rice, quinoa, bulgar or
grain of your choice, sprinkle with parmesan
Empanadas with Greens & Olives–great lunch/picnic way to eat your greens!
Yeasted olive oil dough (see below)
10 c. mixed greens, cleaned/stemmed
2 Tbs olive oil
1 small onion, diced
2 cloves garlic, chopped
1/4 c. chopped parsley
red pepper flakes
1/2 c. pitted kalamata oiives, coarsely chopped
1/2 c grated cheese (I’ve done provolone, fontina, jack, parmesan, mozzarella, or mixed)
1 beaten egg.
Make dough and while it is risng, prepare the greens.
Wash greens, don’t dry. Heat oil in a large wide skillet, saute the garlic, onions, pepper, parsley until onions are tender, then add the greens and cook until tender. Gently squeeze the mixture to drain off excess moisture and chop finely. Mix the seasoned greens with olives, cheese, egg. Season to taste w/salt and pepper.
Divide dough into 12 pieces and roll each piece into a 4″ circle. Place 1 1/2 Tb of filling in center of the circle and fold over or fold up edges, pinch well to seal. Place on ungreased sheet and bake 20-30 miutes at 375 until golden brown. Serve hot or at room temperature. Freeze well for later consumption.
Yeasted dough:2 tsp dry yeast, 1/2 tsp sugar, 1/2 c warm water–> Blend and allow to sit 10 minutes or until foamy. Mix in 3 Tbs olive oil, 1 beaten egg and pinch slt. Work in 1 3/4 c. flour (or a little more) until you have a smooth, elastic kneadable dough. Knead briefly, then place in lightly oiled bowl and let rise 45 minutes or more until doubles in bulk. This is a very sturdy and forgiving dough.
Bittman curry creamed spinach w/potato crust. (4-6 svgs)
3 Lbs spinach or other greens, trimmed
2 tbs butter
2 tsp garam masala or curry powder
1/4 tsp nutmeg
2 c coconut milk
1/2 c yogurt
(1 brick extra firm tofu cut into 1/2″ cubes- I didn’t do this)
1 large russet potato, thinly sliced
2 tbs olive oil
Salt, pepper
1. Preheat oven to 425. blanch greens by dropping in salted boiling water x 1 minute, then plunge into a bowl of ice water to stop cooking, drain and squeeze out excess moisture. roughly chop.
2.melt butter and garam masalas and nutmeg in large skillet until fragrant, then add coconut milk, yogurt, spinach, tofu, and tsp salt. Bring to a oil, stirring at times until bulk of the liquid is absorbed. Transfer to oven proof dish.
3. Toss the potato slices with oil, salt, pepper, then lay over the spinach in a single layer. Bake until the potatoes are golden and crisp.
STIR-FRIED CHINESE BROCCOLI
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar
Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.
Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.
Gourmet
May 2004
Bok Choy:
from a CSA member:
Bok Choy: (the bok choy in the box was amazingly good!)
1 T oil
1.5 lbs bok choy
1 T light soy sauce
2 T chicken stock or water
Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4
minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.
Continue to stir fry for a few more minutes, until the bok choy is done until still slightly
crisp.
Very easy, very good.
Source: Ken Hom’s Chinese Cookery
(very good recipes, clear instructions, and excellent taste)
Raw Green Garlic Uses: mince and add to salads, pound into a paste to make green garlic aioli, use in salad dressings, sprinkle onto any creation using bread or noodles with cheese
Cooked Green Garlic Uses: Poach the last 4″ of the tips and dress with a mustard vinaigrette, dice and saute the tender portions and add to an omelet or frittata, chop and add to stir frys, chop and add to soup.
Green Garlic Soup Au Gratin
8 Stalks Green Garlic
1 Tablespoon Olive Oil
1 Tablespoon Butter
2 Tablespoons Butter, plus 2 teaspoons Butter
8 sl Day-old Bread
1 1/4 c chicken or vegetable Broth
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 c Parmesan Cheese, grated
Remove and discard upper third of garlic stalks; (green leaf ends) thinly slice bulb. Heat olive oil and 1 T butter until beginning to foam. Add garlic; saute 1-2 minutes. Reduce heat, cover tightly, and cook 15-20 minutes, stirring occasionally. Spread bread with 2 T butter; oven toast until lightly golden. Add broth to garlic, season with salt and pepper and bring to a boil. Ladle into 2 oven-proof serving bowls; cover with toasted bread and top with cheese. Dot each with a teaspoon of butter. Bake at 450F for 10 minutes, until cheese has melted and begun to turn golden.