Week #46 4/12 & 15

This week your basket contains: potatoes, TURNIPS,  radishes, salad mix (mustard greens, lettuce, and spinach), ARUGULA, Swiss chard,  and purple sprouting broccoli or cauliflower.

We have included renewal forms and bills for the coming year.  Please fill out the form and return it to us as soon as possible so we can finalize our planning for the coming year.  If you paid in full last year we have billed you for the full year.  If you want to pay monthly this year, just send in the appropriate deposit ($170 for half shares; $250 for full shares) and we will make the change.  Deposits and full payments are due MAY 15TH.

We love these lovely Japanese turnips and their greens!  They are real sign of spring.  One subscriber told us that they celebrate the coming of spring with this delicious recipe:

MORROCAN TURNIP AND CHICKEN STEW

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small  turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

salt and freshly ground pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook.

ORANGE & RADISH SALAD

2 navel oranges

1/4 packed cup radishes, very finely sliced (use a mandoline, if you have one)

1/8 teaspoon salt

Freshly ground black pepper

1/8 teaspoon ground roasted cumin seeds

1/16 teaspoon chili powder

2 small sprigs of fresh cilantro or mint

For the radishes:

1/2 teaspoon lemon juice

Freshly ground black pepper

Generous pinch of salt, or to taste

1/8 teaspoon ground roasted cumin seeds

A few sprinkles of chili powder

Peel the oranges in such a way that you remove all the white pith. Slice off a good chunk of the top and bottom (I just eat these bits) and cut the remainder crosswise into circles 5 inch thick. Set aside in a single layer. Put the sliced radishes into a bowl and set aside. Half an hour before you eat, sprinkle the oranges with the salt, pepper, cumin, and chili powder as evenly as you can. Just before you eat, sprinkle the radishes with the lemon juice, pepper, salt, cumin, and chili powder. Toss lightly. Lay half the orange slices on a salad plate. Put half the sliced radishes to one side of them and garnish with a sprig of coriander or mint. Serve immediately.  From Vegetarian India by Madhur Jaffrey,

This is about the easiest way to use the arugula in your greens bag (other than adding it to your salad mix!)

ARUGULA PESTO SAUCE

3 cups packed arugula (about 3/4 pound), washed well and spun dry 1/3 cup pine nuts, toasted golden and cooled 1/2 cup freshly grated Parmesan cheese 1/2 teaspoon salt 1 large garlic clove, chopped 3 tablespoons olive oil 1/4 cup hot water plus additional if desired In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. With motor running add oil in a stream, blending mixture until smooth. Sauce may be made up to this point 1 week ahead and chilled, its surface covered with plastic wrap. Bring sauce to room temperature to continue. Stir in 1/4 cup hot water plus additional for thinner consistency if desired.

RHUBARB is ready! We can send you enough for a pie (approx.. 1 Lb.) for only $3.  Email your order now!

WE HAVE EXTRA SPAGHETTI SQUASH!  We can add one to your basket if you like (free, of course).  Just email us.

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