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15 June 2006
Welcome to our farm share program!
Our first delivery of the season includes organic strawberries (yum!), and an array of our early season greens and roots. The first few weeks will be lighter boxes, reflecting the best of the early season. Look forward to bigger and more varied boxes in the coming weeks, as well as our first flowers. I lurked, cajoled, and pleaded, and still couldn't quite convince them to be ready for today's delivery.
In this week's box you will find Shunkyo radishes, a hot pink Chinese variety with a hint of sweetness. Slice them up and use them in salad, or try the sautéed radish recipe below.
The two lettuces are our favorite mix for spring salad. Winter density is a bibb/romaine cross, giving all the flavor of a romaine, but a little more tenderness (what everyone hopes for!). Brunia is a mild red leaf, with exceptional flavor and gorgeous color. Add in the arugula (the bunched leafy green, with a toasty, spicy peanut flavor) for an added punch, or wilt it slightly and use it as a bed for sautéed chicken.
Joi Choi is a cousin of bok choy, a bit sweeter tasting with tender stems. I have included a simple recipe here, but it can be stir fried with mixed vegetables or used in soups as well. As for the beets, click for our favorite beet recipes. Try Harvard Beets or Roasted Beets with Walnut Gorgonzola Dressing.
Enjoy!
Heidi
Hi, it's Mike.
While Heidi is out loading the truck I couldn't help sneaking in to add my 2 cents to the notes. Ditto what she said about the flowers. These cool days have made for a real teaser, and while our lilies have looked like they will bloom tomorrow since the first of the month we have had to really hunt just for a bouquet for the table. The fields look fantastic! Our crew has been diligent in their duties and all the time and energy we put into our equipment is paying off with faster planting and longer straighter rows, which are easier to manage. Our strawberries are as nice a planting as I have ever seen, the peas are shaping up beautifully, and our carrots and broccoli are coming on strong. So much to say, so little room!!! Enjoy your first delivery and thank you.
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ingredients
- 4 bunches radishes with greens attached (2 lb)
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon salt (preferably sea salt)
- 1 garlic clove, minced
- 3 tablespoons chopped fresh chives
procedure |
total: 20 min
dish: side
season: spring, fall |
| Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
Return radish wedges to skillet and stir in chives.
Gourmet, July 2001 |
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ingredients
- 1 cup chicken broth
- 1-2 tablespoons unsalted butter
- 3/4 lb baby bok choy, trimmed
- 1/2 teaspoon Asian sesame oil
- *Add a little minced garlic or ginger if desired
procedure
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dish: side
season: summer |
| Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.
Gourmet, October 2000 (from Epicurious.com)
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