This week your basket contains: RADISHES, potatoes, raab or purple sprouting broccoli, cooking greens kale, collards, and salad mix (spinach, lettuce, watercress, and turnip thinnings)
T IS TIME TO LET US KNOW IF YOU WILL BE RENEWING FOR THE 2012-13 YEAR which starts the first week of June. We have included a renewal form and bills for deposits. If you paid in advance last year we have billed you for the full year and have included your renewal discount and pre-pay discount on the invoice. Because of the recent Oregonian article, we have a number of people anxiously waiting to see if we will have a space for them in the coming year. PLEASE RETURN THE FORM (or email us) WITH YOUR RENEWAL PLANS THIS WEEK so we don’t leave anyone hanging for too long before we have a final answer.
Radishes are so great to have. These are the very first thing we seeded in January and are a sign that new things will be filling the baskets soon. These crisp lovely radishes are great on their own, cooked in stir fry or as an addition to salad. ENJOY!
In addition to the Purple Sprouting broccoli, we have been harvesting some overwintering cauliflower. They are fantastic! Some people say they are a gambler’s crop (they froze out for the past three years) and all cauliflower is very finicky, but this first variety to produce is amazing. The only down side to the overwintering cauliflower is that it doesn’t mature consistently, so it is unlikely we will have enough for everyone in one week, but we are keeping track of who has gotten one and we will have some for everyone eventually. We like to cook cauliflower very simply; just sautéing it with a few onions and sprinkling with balsamic vinegar, but this is also one of my favorite cauliflower recipes.
CURRIED CAULIFLOWER AND POTATOES
2 green chiles, seeded and cut into long slivers
½ inch piece of ginger, julienned
1 tsp. cumin seeds
½ tsp. black mustard seed
4 Tbsp. ghee or a mixture of vegetable oil and butter
3 medium potatoes, peeled and cut into spears
1 medium cauliflower, cut into florets
2 medium red or green tomatoes, quartered
½ tsp. turmeric
2 tsp. ground coriander
½ tsp. garam masala
1 tsp.; brown sugar
1 ¼ tsp. salt
3 Tbsp. chopped cilantro or parsley
Lime or lemon wedges
Combine chiles, ginger, cumin seeds, and mustard seeds in a small bowl. Heat the ghee or oil-butter mixture in a large nonstick saucepan over moderate heat. When it is hot, but not smoking, pour in combined seasonings and fry until mustard seeds begin to pop. Drop in potatoes and cauliflower and stirfry for 4-5 minutes or until vegetables pick up a few brown spots. Add the tomatoes, turmeric, coriander, garam masala, brown sugar, salt and half of the fresh herb. Stir well, cover and gently cook over low heat, stirring occasionally, for 15-20 minutes or until vegetables are tender. You may want to sprinkle a few tablespoons of water over the vegetables if they begin to stick. Stir gently to avoid mashing or breaking them. Serve garnished with remaining fresh herb and lime or lemon. Serves 5 or 6. From The Best of Lord Krishna’s Cuisine by Yamuna Devi.
This recipe is a perfect compliment to the recipe above.
2 cups plain yogurt
6-8 radishes sliced
1Tbs. fresh lime juice
1 clove minced garlic
1 Tbs. minced green onion or shallot
½ tsp. cumin
In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together. Taste and salt to taste. Serve as a condiment for spicy meat dishes.
We have DAFFODIL AND TULIP BOUQUETS. As we have in the past, we will deliver bunches of 10-12 tulips or 15-20 daffodils for $6. Just email to order and we will send them along as they become available.
We will also have RHUBARB in the near future. We can add some to your basket for $3/bunch (approx. 1 Lb., enough for one pie).