Summer 2017 Week 6 (July 18th)

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Small: spinach, arugula, radishes, collard greens, leek, spring onions, swiss chard, miniature romain, broccolini, persian cucumbers, carrots, summer squash, green leaf lettuce.

Recipe ideas: Arugula Pesto on zucchini noodles,  quick one-pan dinner with salmon and swiss chard, I’m going to try these collard greens. Oh, and a couple of different spinach recipes. Soup and Ice Cream, both vegan.

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Medium Add: more spring onion, broccoli, baby bok choy, more arugula, sugar snap peas, zucchini, perilla leaves, garlic chives.

Recipe ideas: Spring roll with perilla leaves, garlic chives in a dipping sauce for fresh veggies (cucumber, carrot, broccoli, peas, radishes) will be great for picnic/road trip.

 

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.