This Weeks Share: Braising Greens, Beets, Carrots, Garlic, A Brassica (Broccoli or Cauliflower or Cabbage), Squash, Cucumber, Peppers and Tomatoes.
This week the vegetables are so happy to go home with you! Literally they are screaming ‘pick me!’, ‘pick me!’ from the fields…..it’s pretty cute. tehe
Bag’o’greens: The greens are quite similar to last weeks bunch with plenty of baby kales and spinach along with the various Asian types of mustards. Below is a famous Seattle salad from Cynthia Lair.
Emerald City Salad from Feeding the Whole Family
- 2.5 cups water or vegetable stock or chicken stock
- 1 Tbsp butter
- 1 tsp sea salt
- 1 cup wild rice
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 cup chopped fennel bulb (without core)
- 1/2 red or yellow pepper, diced
- 1/2 cup chopped red cabbage
- 1/2 cup chopped Italian parsley
- 2 cups finely chopped, leafy greens (mustard’s, kale, chard or collards)
- Pecorino or Gorgonzola cheese to garnish
- Bring water to a boil. Add butter, 1/2 tsp salt, and the rice. Bring to a boil again and then cover, turn heat to low and let simmer for 1 hour. Make sure all the liquid is absorbed by tipping the pan to one side and looking for pooling liquid.
- Combine the lemon juice, olive oil, garlic and remaining 1/2 tsp salt in a large serving bowl. Add the fennel, red pepper, cabbage, parsley and greens and toss thoroughly.
- Once rice is fully cooked, cool until it ceases steaming but is still warm. Place it on top of dressed vegetables. When rice has fully cooled to room temperature, toss it with the vegetables.
- Taste salad to adjust seasonings. May need more salt or more lemon. Garnish with the cheese and serve.
Black Bean Tostados from Feeding the Whole Family
- 1 tsp extra-virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 2 cups dried black beans, soaked and drained
- 1 dried chipotle chile (smoked jalepeno made in Mexico)
- 4 cups water
- 2 tsp sea salt
- 1/4 cup fresh cilantro
- 1/2 cup chopped tomatoes
- 12-14 flat corn tortillas
- Heat oil in a 4-quart pot or pressure cooker. Saute’ onion, garlic, and cumin in oil until onions are soft. Add beans, chile, and water to the onions and spices; bring to a boil. Turn down to simmer and cook until beans are tender, about 50-55 minutes.
- When water is absorbed by the tender beans stir in salt, cilantro and tomatoes.
- Bake or heat the tortillas (according to instructions). Serve warm tortillas, beans, and your other garnishes in separate bowls. Let your family and friends make their own tostados.
Tomatoes: Yes, we are still bringing you bright, flavorful, delicious tomatoes. Hope you are loving them as much as we are.
FARM NEWS: It looks like we have a beautiful week ahead. Many days of sunshine are in the forecast with temperatures in the 70’s. Not bad for late September. Likely your children are getting settled in at school and the fall rhythm has swept you up by now, comfortably.
Please don’t forget to mark your calendars for the Annual Fall Work Gathering/Harvest Party Potluck! It’s on a Saturday, October 15th. Come early for the work or come later for the party! We look forward to seeing you out here!