This Weeks Share: Head Lettuce, Arugula, Bok Choi, Green Garlic, Swiss Chard/Spinach mix, (Broccoli Raab) Rapini or Radish bunch.
Lettuce: Again we have nice full heads of lettuce in the share. The hot-house in the field has helped with growing some nice beauties that we can continue to pass on to you… flavors are mild and salad delicious!
Arugula: This week we have more zesty little leaves….Arugula has a spice to it, which some describe as bitter and others characterize as a “peppery-mustardy” flavor. It is worth noting that the older the leaves, the more intense the flavor. Younger, tender leaves have a milder taste and therefore are best for salads, while mid to large leaves are more appropriate for sautéing or steaming. This recipe for fresh pesto (long before basil is ready!) combines your arugula, chard/spinach and green garlic all in one…Enjoy!
Arugula “Pesto” adapted from Recipes from America’s Small Farms
- 2 cups loosely packed Arugula (leaves, stems or flowers)
- 1/4 cup walnuts
- ‘small handful’ of Swiss Chard leaves (remove large stems)
- Green garlic to taste
- 1/4 cup Parmesan or Romano cheese
- 1/4 cup olive oil
- Salt and freshly milled pepper
- Combine the arugula, walnuts, Swiss chard, green garlic, cheese and salt and pepper (to taste) in a food processor and process until finely chopped.
- Gradually add the oil through the top hole, processing until the mixture is a smooth sauce.
- Serve immediately with pasta or eat on crusty bread or any way your heart desires.
Bok Choy: If you missed out on bok choi (choy) last week, now is the time….each of you will have a nice amount or full head to take home. Bok choy, often called Chinese cabbage, is largely associated with Chinese cooking and Kim-chee. And while its name suggests classification as a cabbage, it bears little resemblance to the western cabbage we in America have come to know so well. Comparatively, the flavor of this is mild. The plant has dark green (or mild buttery-green), crisp leaves and crunchy white stems and a mildly spicy flavor that hints at the relationship to mustards. The white stalks and the flowers are wonderful raw! You will find bok choy is quite adaptable in the sense that it can be boiled, stir-fried and steamed. When cooking bok choy, separate the leaves from the stalk as the stalk takes longer to cook. However, for smaller baby size heads you can cook it intact.
Green Garlic: Hope you enjoyed your green garlic enough to eat it all up….because now you have more! Chop it all (discarding the yellow tippy-tops) and add it raw to salads or simmer in your stir-fry, or make a fabulous pesto with your mild leafy greens (this weeks Chard/Spinach. Best after a quick braise). You can certainly tell it’s garlic, but the flavor is soft and mild garlic, as opposed to the heat of a classic cured bulb. I love lemon and it with garlic is a taste delight. Below is my lemony green garlic goddess dressing:
Love’s Lemony Green Garlic Goddess Dressing
- 1 1/2 cups whole yogurt
- 2 tsp Dijon mustard
- 1 tsp honey
- 3 Tbsp extra-virgin Olive Oil
- 3-5 bulbs + 4-6″ of the stalks of green garlic chopped
- 1/2 tsp salt
- 6 turns of fresh pepper from a mill
- the juice and the zest 0f 1 lemon (remove seeds)
- Combine everything in a blender and liquefy. Serve immediately over salad greens or with rice/quinoa veggies dishes. Makes a great dip for your artichokes too!