Spring 2017 Week 6 (May 9th)

New this week is the Chinese snow broccoli, David said the stems are the best part, so don’t discard. Here’s some good info on how to cook many greens that we have and will be getting, Chinese style.  A couple of spinach recipes I’ve tried lately are India saag and greek rice.  Here’s a recipe that’s a little more work, I just sauteed onion/shallot and spinach, tossed with leftover cooked rice, sprinkle of feta and squeeze of lemon juice. This Saag Paneer used up two bags of spinach and I used chickpeas instead of the cheese.

 

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Small: Chinese Snow broccoli (left), onion, beets, romain, spinach, honey comb, red cabbage, arugula (additional red cabbage pictured though), broccoli, swiss chard.

 

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Large Add: Collard greens, extra spinach, red leaf lettuce, extra broccoli, green cabbage.

Spring 2017 Week 1 (April 4th)

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Small: Mustard greens, arugula, spinach, salad mix, swiss chard, asparagus, garlic, shallot, red onion, miniature romain, carrots, turnip, baby potatoes, and honeycomb.

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Medium add: extra salad mix, pea shoots, arugula, spinach, butternut squash.

 

Welcome to this first week of our Spring shares!  Lots of greens.  This soup is my go-to for spinach.  Arugula is great tossed with olive oil, lemon juice, and a little salt. Luckily a knowledgeable member helped us with how to tame mustard greens.  Potatoes, asparagus, and chard would make a fancy Easter a frittata.  Spread the honey on crackers and eat with cheese and fruit to help with the honey comb. I love to add it to these granola bites.  For those of you with mediums the pea shoots can be treated like sprouts on salads and sandwiches, I’ll try this Chinese stir fry recipe.  Happy eating this week and share anything that worked well.

Winter 2016-17 Week 8 (Jan 24)

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Mustard greens, miniature romain, brussels sprouts, carrots, spinach, broccolini, butternut squash, cabbage, red onion, garlic, fuji apples, daikon radish, pea shoots.

 

Beans and Greens would be a good way to use spinach or the mustard greens, traditionally you would add slices of sausage too.  This springy salad topped with salmon, lentils, and our pea shoots looks amazing. You could roast brussels on a sheet pan along with peeled, chopped butternut squash or shave for a salad with apple too.  And I think stir fried cabbage will work well for Chinese New Year on Saturday.

Next week is the last share for the winter season. Thanks for joining us! Sign up for Extended Winter starting February here.

Spinach, flowers and all

Quick note:  We’ve all become so accustomed to baby spinach in giant clamshells, we probably don’t recognize it when it gets to be full-grown.  I had to taste mine because I thought it was Chinese broccoli, and I neglected to pass on David’s notes to you all on Tuesday.  Those big, stemmy, flowering greens we received this week are spinach.  The entire thing is edible, flowers and all, and David says it is much more common to see it that way in Asia (where he grew up).  He’s also quite excited that the spinach is producing large roots this year.  After another week of harvesting tender leaves, we might see something pretty unique — edible spinach roots.  I will be sure to have David give us at least one recipe for how his mother prepares them.

Quick Asian spinach

Hey all,

I updated the pictures finally for this week.  Sorry for the delay.  Also, here’s a quick way to use the bunches of spinach as a side dish (or for lunch, like I did today).

Microwave Asian spinach

Tear one bunch of spinach roughly into a microwave safe container with a loose-fitting lid.  Add a couple tablespoons of water and microwave on high for one minute.  Remove, stir, drain if it is too wet, and toss with dressing of your choice.  I used a mix of equal parts soy sauce, sesame oil, and rice vinegar, with tons of sesame seeds mixed in.  It becomes fancy if you add slivered almonds, and it becomes lunch if you add a lot of said almonds.

Have you eaten it all yet?

This week’s share start tomorrow! Have you used up last week’s yet? Don’t worry, neither have I. So, what can we do with all that leftover produce? Some things keep well until more of them show up. Parsnips, collards, radishes, kohlrabi.  Time to get the rest used up!

Here are a few ways I cooked with my share this week:

– Salad greens and microgreens — the first half of the week was a salad a day for lunch. But that one is easy.

– Spinach — I stuck it into soups, omelets, and salads.

– Asparagus — We ate all of it in one meal. Sauteed with bacon and garlic, served with a béchamel sauce (brown a little flour in a stick of butter, then slowly stir in two cups of milk until a thick sauce forms). Not the healthiest meal this week, but tasty!

– Mustard greens and chard — I have eaten easy sauteed or braised greens almost every day this week. Sometimes I use bacon or sausage for flavor, but last night was just greens with ginger and garlic, splashed with lemon juice.

– Kohlrabi — It tastes like a cross between turnips and cabbage, but milder and quite pleasant. Try peeling it, slicing it, and sautéing with a sliced apple in butter (with a pinch of salt). Makes a slightly sweet side to more strongly flavored greens.

– Radishes and turnips — Eaten raw, as snacks with cheese and olives.

– Kale — This kale is crunchy, but it gets tender if you let it rest tossed with some olive oil and salt. Salad for tomorrow lunch.

Greens

Greens — There will be a lot of them for the next month or more.  Below is the recipe that I included in a recent Edible Wasatch article (page 47).

“Any CSA member can be easily overwhelmed by the spring greens.  Spinach, chard, a plethora of choys, lettuce, braising greens, arugula, overwintered kales. The bunches come fast and furious, and for many newcomers, they seem pretty foreign. They can all be handled the same way, with a bit of adjustment on cooking time based on how thick they are, and a simple approach is best to appreciate their fresh flavors.

Braise ’em — Braising greens requires a quick saute in oil followed by a short simmer in a small volume of water, wine, or broth. Wash and shred the greens, toss them in a skillet with hot oil for a minute or two, then add 1/2-1 cup of liquid and reduce heat. Stir occasionally, covered or uncovered, until tender. Serve immediately.

Blanch ’em — Drop the greens briefly (a minute for spinach, three for a sturdier bok choy) into boiling, salted water. Drain, rinse with cold water, and toss with a sauce. Vinegar comple- ments bitter greens. A ground up mix of sesame seeds, sesame oil, and soy sauce compliments spinach and chard. Toasted pine nuts and a splash of balsamic gives it a Mediterranean flare.

Blast ’em — This is my go-to recipe for greens. Start browning a clove or three of garlic (sliced or crushed) and a minced shallot over medium heat in olive oil. Add chopped greens with a pinch of salt and pepper, turn up the heat and stir until al dente. Serve. Less than ten minutes, start to finish.

You’ll find that most spring greens can store for over a week in the crisper if you wrap them in paper towels and then loosely in a plastic bag. If they start to get a little too soft and wilty, throw them in a soup instead.”

And a little tip that didn’t make the article:  stronger or bitter greens can easily be tamed with a bit of oil, salt, and/or acid.  Kale, when rubbed liberally with oil and salt, makes a lovely raw salad (try with garlic, apples, avocado, and dates).  Collards and mustard greens benefit from a splash of vinegar, and even sweet chard improves with a squeeze of lemon.  But if in doubt, make soup.  I added a handful of chard, sliced into ribbons, to a chunky sweet potato soup last night (stems for about five minutes, leaves for the last minute).