This week your basket contains: potatoes, radishes, leeks, TURNIP THINNINGS, AND PURPLE SPROUTING BROCCOLI
Slowly but surely, our overwintering crops are picking up. The turnip thinnings are the last thinning before harvest for full sized turnips which should be in a week or two (weather willing, of course). We are pleased that the purple sprouting broccoli produced enough for everyone today. It is just like regular broccoli, though you should use the leaves as well (it is for all intents and purposes kale). This salad recipe is just about as easy as you can get and very tasty.
GINGER DRESSED PURPLE BROCCOLI
½ inch chunk fresh ginger
1 clove garlic
3 Tbs. soy sauce
A squeeze of lemon
2 Tbs. Olive oil
½ Lb. Purple Sprouting Broccoli
Mince peeled ginger and garlic. Mix remaining ingredients with ginger and garlic, drizzle over steamed broccoli and toss.
ITALIAN SAUTÉED BROCCOLI WITH GARLIC
1Tbs. olive oil
1 large clove garlic, minced
1 bunch thin broccoli spears
½ cup chicken broth
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. crushed red pepper flakes
4 tsp. lemon juice or 2 lemon wedges
Heat oil in nonstick skillet, add garlic and sauté briefly (don’t let garlic brown). Add trimmed broccoli spears and sauté 2 minutes to coat with oil. Add chicken broth, salt, pepper and red pepper flakes; simmer over low heat until tender, about 20 minutes. Stir in lemon juice or serve with lemon wedges. From Foodday.
This soup works well with any green you may have on hand. I would use the turnips (roots and all) as well as the radish tops.
NONNA’S SNEAKY GREENS SOUP
Copyright 2004 Lynne Rossetto Kasper.
This was how my Tuscan grandmother got me to eat the greens I detested. They said I was a bright child, but I didn’t catch up to what she was doing until I was well into my teens.
8 cups chicken broth (homemade if possible)
1/2 cup dry white wine
1 cup whole canned tomatoes, crushed with your hands (do not use canned crushed tomatoes)
2 large cloves garlic, minced
1 medium to large onion, minced
1 15-ounce can chickpeas, rinsed and drained
2 large handfuls escarole or curly endive leaves, finely chopped
1/3 tight-packed cup fresh basil leaves, finely chopped
1 cup tiny pasta (anice, orzo, stars or alphabets)
Salt and fresh ground black pepper to taste
1 cup or more freshly grated Parmigiano-Reggiano cheese
Working Ahead: Soup can be done a day ahead up to point of adding the pasta. In a 6 quart pot combine the broth, wine and tomatoes. Simmer uncovered 5 minutes. Add the garlic, onion, chickpeas, greens and basil. Simmer partially covered 20 minutes. Stir in the pasta and simmer, partially covered, 8 minutes or until pasta is tender. Taste soup for seasoning. Serve hot, passing the cheese to be sprinkled on the soup as its final seasoning. Serves 6 to 8 as a first course; 4 to 6 as a light main dish.
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.
RHUBARB is just about ready. We can send along enough for a pie (approx. 1Lb.) for only $3. Email to order.