- Lettuce
- Arugula or Mizuna
- Braising mix (chard, kale, mustard, Chinese collards, arugula)
- Spinach
- Turnips
- Radishes
- Chinese broccoli or Raab or watercress
- Shallots
Happy Mother’s Day! We just spent a glorious ½ day with friends in Eugene. A delicious dinner awaited on arrival last evening. This morning we awoke and the men fixed all the Mothers an amazing breakfast complete with greens, fruit salad, bacon and eggs. We helped plant their home garden with starts from our farm and toured their menagerie (see photos in the slide show). Thanks to Anna, Martin, Finn and Diego for being such great hosts. Thanks to Dee and Dan and Chloe and Patrick we are done with the 5th harvest. Catherine, Marianne and Eldon made the Wednesday harvest go smoothly and quickly.
We realize that some of you are tiring of turnips and radishes and maybe even some of the greens. Hang in there, Chinese broccoli and beets are on their way! We have attached a great recipe for the turnips and their greens for you to try this week. We made it on Friday night and just loved it. Our friends Polly and James recommended it and let us know that their subscribers look forward to this time of year with plentiful turnips and the opportunity to make the turnip and chicken stew.
This week in between the blustery spring showers and sun breaks we managed to get the onions planted. No small feat with 2 beds over 150 feet long and 10 flats of 5 varieties of onions. We got in the Walla Walla, Copra, Varsity , Redwing and Rossa Linguia varieties. We also put in the first bush beans and summer squash outside the green house. We also got in some bunching onions and scallions. The season is slow but seems to be shaping up.
We can still use brown paper shopping bags, plastic containers with lids 8 ounces and larger and strawberry boxes. Please drop these items off in the barn. All of the meat is spoken for except for lamb. If you are interested in a lamb please contact us by email as soon as possible. Each lamb ends up weighing between 24- 45 #. Our sheep just moved to a new pasture with the company of the 2 female llamas (Gypsy and Ruffles that used to live with the goats). The grass is so high you can just see their heads peaking out over top when they come up to chew their cud. The six piglets will arrive this week to dine on grass, corn and Schoch milk.
Please notice the sign-up sheet for harvest help. The time has arrived to lend a hand. We ask that each member plan to help with 2 harvests over the course of the season. The harvests begin at 0800 until we get that killer hot days then we start at 0700. It usually takes 3-4 hours to complete the harvest. Kids are welcome to help and can play on the trampoline if attention spans wane.
If for some reason you cannot make it on the day you have signed up please call us on our cell phones (Juve 503-830-0342 or Lyn 503-568-5760).
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
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.
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.
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.
Gourmet
May 2004
May 2004
Indian Spiced Kale and Chickpeas
1 tablespoon extra virgin olive oil 3 cloves garlic, minced
1 11/2 pounds kale, ribs removed, coarsely chopped 1 cup reduced sodium chicken broth
1 teaspoon ground coriander ½ teaspoon ground cumin
¼ teaspoon garam masala ¼ teaspoon salt
1 can (15 oz.) chick peas, rinsed
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, spices and salt. Cover and cook for about 8-10 minutes. Stir in chickpeas; cover and cook until chickpeas are heated through, about 1-2 minutes.
Spinach Soup
Chez Pansies Vegetables, Alice Waters
(When I make this I never have all the ingredients and I’ve never used the crème fraise and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft and translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6
Asian Style Grilled Tofu with Greens
Use tatsoi, mizuna, pea shoots, spinach or bok choi for the greens
Dressing:
1 small carrot, chopped
½ cup prepared carrot juice
2 tablespoons white or yellow miso
2 tablespoons rice-wine vinegar
1 tablespoon canola oil (I would use olive oil)
1 tablespoon coarsely chopped ginger
½ teaspoon chopped garlic
Tofu and Greens
2 boxes of 14 ounce firm tofu
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons low sodium soy sauce
1 tablespoon black bean past
2 teaspoons minced garlic
10 ounces Asian greens or baby spinach
- To prepare dressing: combine carrot, carrot juice, miso, vinegar, oil ginger and garlic in a blender or food processor; blend until smooth. Transfer to a small bowl and set aside.
- preheat grill to medium
- To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy, black bean paste, garlic in a small bowl. Spread half the marinade in a large baking dish and top with tofu slices. Spread the remaining marinade over the tofu to cover completely.
- Oil the grill rack. Grill the tofu until heated through, 2 to 3 minutes per side. To serve toss greens with the dressing. Divide among 6 plates and top with tofu.
BRAISED MUSTARD GREENS WITH GARLIC
1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.
Gourmet
December 2004
December 2004
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
3 medium Portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 medium Portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3x1-inch strips
1 10-ounce bag fresh spinach leaves
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
1 10-ounce bag fresh spinach leaves
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
Spoon polenta onto plates. Top with greens and Portobello mushrooms.
MORROCAN TURNIP AND CHICKEN STEW (we made this recicpe and it was great)
2 cups cooked chickpeas
2 small (2 1/2 lb) chickens
3 Tb butter
1 Tb oil
2 onions
5 cups chicken stock
1/2 tsp white pepper
1/4 tsp ground ginger
1/8 tsp powdered saffron
1/2 tsp turmeric
1 lb small turnips
2 cups chopped turnip leaves and stems
1/4 cup lemon juice
Salt and freshly ground pepper
Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.
Serves 6 to 8.
From The Victory Garden Cookbook.