Fall 2016 Week 2 (Oct. 11)


Small: shallot, onion, yellow wax and purple beans, daikon radish, watermelon, salad mix, spinach (x2) romain, swiss chard, black radishes, tomatoes, mustard greens, bok choi, carrots.




Medium: Broccoli and broccolini, green beans, salad mix, purple ornamental cabbage, bok choi.

Here’s a recipe you could use with bok choi and broccoli, I’ve always wanted to make those greens you can get at dim sum. Carrots and daikon ┬ácan be quickly pickled, and I’ll be making a Korean side dish.

Go-to Greens and a Simple Miso

I know I tend to overuse the Mark Bittmann / Minimalist recipes, but they’re generally so flexible, fast, and straightforward that it is hard not to do so.

This week’s Minimalist would go well with any of the greens we have been / will be receiving (broccoli rabe, spinach, choy, kale, collards, chard, the nicer beet greens).  Not that you can go wrong with parmesan and garlic.  Fry an egg, and you have dinner in 25 minutes.

I mention making simple soups out of the vegetables we receive pretty regularly.  If you keep miso paste in the fridge (you should), this is a fast, healthy dish that can be as simple or as complex as you’d like.

Here is Alissa’s go-to recipe soup.  Below is mine…

Twenty Minute Miso
dashi, vegetable, mushroom or chicken stock
   (the stock shouldn’t be too strong or salty)
1/2 to 1 block tofu, drained and cubed
2 carrots, cut into thin rounds
2 small daikon, cut into thin half rounds
1 small onion, halved and sliced thinly
1 pinch dried wakame seaweed per serving of soup
   (You can use a handful of sliced greens if seaweed doesn’t appeal)
miso paste to taste (roughly 1T per 2 cups soup volume)

thin sliced pork, browned, roughly 1/2 lb
1-2 burdock roots, peeled and sliced into rounds

Boil together everything but the miso paste.  When carrots are softish, turn off the heat and strain a bowlful of broth out.  Dissolve the miso into this broth and return to the pot.  Serve immediately.