The 4th Harvest

• Lettuce
• Shallots
• Turnips and their greens (Hakerui)
• Radishes (make sure to see recipes for greens below)
• Spinach or Chinese collards
• Chard (Bright Lights and Argentata)
• Sorrel

This week has brought more of the same rain. Cold nights have scared us into covering tomatoes, peppers, eggplant and basil. It got down as low as 36 degrees, not cold enough to kill, just stress. Saturday night is supposed to be the coldest for the next week so hopefully things are looking up.

The aliums await. I did not get many planted before rain and mud pushed me back into the greenhouse to transplant lettuce. Hopefully today I will make a dent in the over 12 flats of onions, leeks and shallots that are waiting to put roots into fresh soil. The broccoli, cabbage and lettuce planted about one month ago is looking green. This must mean it is growing, right?

We are in farmers no mans land. Waiting for crops to grow, knowing that greens are the main vegetable to look forward to. Squash and peas are about a month off. Beets and Chinese broccoli may be another 2 weeks. This time really exemplifies the seasonal eating aspect of being a CSA member. Enjoy fresh soups, juicing greens and salads.

We start selling vegetable seedlings this weekend at Catlin Gable. They are having a spring festival and I will be there all day on Sunday from 12 – 4. The Beaverton Farmers market kicks off next weekend May 7^th from 8 – 1:30. I am there selling veggie and flower starts and fresh cut flowers. Stop by and visit me. I sell with Pumpkin Ridge Gardens. Feel free to send in your own order form if you want to get starts directly from us. I will put out starts the second week of May after danger of frost.

Next weekend is Mother’s day and Sunday May 8, the harvest will be done in the afternoon. If you want to pick up on Sunday you will need to stop by after 6:00 p.m.  We have not put out a farm harvest sign-up list as the harvest is still fairly manageable, but we will put one up in the next few weeks. Get ready to get your hands dirty we are going to need YOU.

Creamy Radish Green Soup

Makes 2 servings

2 T butter

2 – 3 cloves garlic, minced

2 green onions, trimmed and sliced ½ inch thick

1 heaping teaspoon, minced fresh ginger

1 bunch radish greens, chopped small (trim ends but use the rest of the stem)(use the turnip greens too!)

1 medium yam or sweet potato, peeled and sliced ½ inch thick

2 cups veggie broth

¼ cup half and half

Salt and freshly ground pepper

Heat the butter in deep pan over medium heat.  Add garlic, green onions and ginger and sauté for 2 minutes.  Add radish greens and yam and stir to combine.  Add broth and simmer covered for 10 to 15 minutes.  Remover g=from heat and let sit for 5 minutes.  Put soup in a blender and process for at least 30 seconds to make sure all the stems are pureed (otherwise the soup may be stringy).  Return to pan, add half and half and salt and pepper to taste.  Stir to combine and serve.

BIBB LETTUCE WITH BUTTER DRESSING
1/2 pound Bibb lettuce (about 4 heads) or Boston lettuce (about 1 head)
1 garlic clove
1/2 stick (1/4 cup) unsalted butter
4 teaspoons fresh lemon juice
Separate lettuce leaves and put in a large bowl. Halve garlic and in a small heavy skillet heat with butter over moderate heat, stirring occasionally, until garlic is golden and butter has a slight nutty aroma, about 3 minutes. Remove skillet from heat and discard garlic. Add lemon juice and salt and pepper to taste, swirling skillet to incorporate (butter will foam).

Pour warm dressing over lettuce and toss to coat. Serve salad immediately

Mixed Greens Curry

Kaeng Khiao Wan Ruam

The Asian Cookbook

2 T vegetable oil                                                       6 scallions, sliced

1 fresh green chile, seeded and chopped                   3 T Thai green curry paste

4 oz.  bok choy                                                         4 oz  Napa Cabbage

4 oz. spinach (use beet greens)                                   4 oz  asparagus (use zucchini or green beans)

3 celery stalks, diagonally sliced                                                3 T Thai soy sauce

1 tsp jaggery or soft, light brown sugar                       juice of one lime

boiled jasmine rice to serve

Heat the oil in a wok or large skillet and stir-fry the chili and scallions for 1-2 minutes.  Add the curry past and stir-fry for 2-3 minutes.  Add the bok choi, napa cabbage, spinach, asparagus, and celery and stir fry 3-4 minutes, or until just tender.  Add the soy sauce, jaggery, and lime juice and cook for 30 seconds to heat through.  Serve immediately with jasmine rice.

 

 

Lyn’s Salad Dressing

1 cup olive oil

1/3 cup white balsamic vinegar

Salt and pepper

1 teaspoon Dijon mustard

1 clove garlic pressed

Add all ingredients to a Mason jar and cover with lid.  Shake until creamy and well blended.

Radish Top Soup

Don’t throughout your radish greens.  Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.

6 tablespoons butter

1 cup chopped onions or white part of leek

8 cups loosely packed radish leaves

2 cups diced potatoes

6 cups liquid (water, chicken stock or combo)

salt

½ cup heavy cream (optional)

freshly ground pepper

Melt 4 T butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes.  Stir in radish tops cover pan and cook over low heat until wilted, 8-10 minutes.  Meanwhile cook potatoes until soft in liquid along with 1 teaspoon of salt.  Combine with the radish tops and cook covered, for 5 minutes to mingle flavors.  Puree finely in a food processor of food mill.  Ad the cream if desired and enrich with 2 T of butter.  Season to taste with salt and pepper.  Serve hot. (serves 4-6)

Sorrel Soup

1 pound sorrel leaves, washed and trimmed of stems
2 tablespoons olive oil
2 large shallots, chopped
6 cups chicken broth
3 tablespoons sugar
coarse sea salt
freshly ground black pepper
2 large eggs, beaten

Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until translucent, about 5 minutes. Add sorrel a little at a time, tossing; cook until leaves have wilted, about 10 minutes. Add broth, bring to a boil, and simmer about 15 minutes.

Using a hand-held blender, purée the soup. Add sugar and season with salt and pepper. Bring to a boil and add beaten eggs. Whisk vigorously until eggs have dispersed. Simmer for about 5 minutes. Serve hot or cold with a garnish of sour c

cream. Yield: 6 servings.