This week your basket contains: SNAP PEAS, turnips, green elephant garlic scapes (full shares), cilantro, lettuce, NEW POTATOES, CARROTS, CHRYSANTHEMUM CHOY, and cooking greens (Swiss chard, beet greens, and spinach).
THIS IS THE FINAL WEEK OF THE 2012-13 SUBSCRIPTION YEAR. We want to thank everyone for supporting us through our 23rd year of subscription farming. It is a pleasure to be growing food for all of you.
Edible chrysanthemum can be eaten raw (we sometimes add it to our salad mixes). Its perfume-y flavor is mellowed when cooked as in this recipe. Any of your greens this week can be used (including the turnip tops).
SUKIYAKI WITH RED SNAPPER
4 cups dashi*
1/2 cup mirin (sweet Japanese rice wine)**
1/2 cup soy sauce
2 pounds red snapper fillets, halved lengthwise, cut crosswise into 1/2-inch-wide strips
1 pound firm tofu (bean curd), drained, cut into 1/2-inch cubes
9 ounces fresh shiitake mushrooms, stemmed, caps quartered (about 4 cups)
1 bunch garland chrysanthemum, large stems removed, and/or fresh spinach leaves, coarsely chopped (about 3 cups)
Combine dashi, mirin, and soy sauce in large pot over high heat. Bring to boil; add red snapper, cubed tofu, and shiitake mushrooms. Cook until red snapper is almost opaque in center and shiitake mushrooms are tender, stirring occasionally and reducing heat if liquid begins to boil, about 6 minutes. Add chopped garland chrysanthemum and cook just until wilted, stirring occasionally, about 1 minute. Ladle sukiyaki into bowls and serve. Makes 6 servings.
*Japanese fish broth made with bonito flakes and kombu. Powdered dashi concentrate is available at Japanese markets.
**Mirin is available at Japanese markets and in the Asian foods section of many supermarkets.
It is always a red letter day when we have new potatoes. These are the tastiest potatoes available as they are harvested while they are still growing and the skin is still very thin, tender and not set tight to the tuber. While the easiest way to enjoy them is to steam them and dress with butter, salt, and pepper, this is another easy preparation. Cilantro would also make a great addition to any way you prepare them.
EASY ROASTED NEW POTATOES
Recently, Polly roasted new potatoes in a very simple way. While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil. She poured in 2 –3 Tbs. of olive oil then placed halved new potatoes face down on the improvised tray. She sprinkled them with salt, pepper, chopped scallions (green garlic tops would work well, too), and dill. We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking. When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center. Yum!
This recipe is infinitely adaptable. You can use your greens in place of the cabbage, add carrots, leave out kohlrabi and improvise as much as you wish.
3 new potatoes
1 c. snap peas
1 kohlrabi or peeled broccoli stems
small head of broccoli
2 Tbsp.vegetable oil
fresh lemon juice
1 15-ounce jar of Curry Simmer Sauce
Chop all the vegetables and saute in vegetable oil. Season with tamari and lemon juice. Add simmer sauce. Serve with fresh cilantro and cashews.