Week #47 (4/18 & 21)

This week your basket contains: potatoes, radishes, salad mix (lettuce, arugula, endive, and Golden Frills and red mustards), cooking greens (collards, red mustard and green mustard) and purple sprouting broccoli

 

RENEWAL FORMS AND INVOICES ARE IN YOUR BASKET TODAY.  Please take a moment to return the form to us next week to help us finalize our planning for next year.  Deposits or payments in full are due May 15th.  If you want to increase (or decrease) your share size, just indicate that on your form and send in the appropriate deposit ($250 for a full share; $170 for half shares)

STEAMED FRESH VEGETABLES AND TOFU WITH SOBA NOODLES

1 bunch purple broccoli

2 large carrots (optional)

1 medium onion

12-15 large mushrooms

¾ lb. firm tofu

8 oz. uncooked soba noodles

4 Tbsp. yellow, Hatcho or barley miso

6 Tbsp. almond butter

1 1/1 cup boiling water

To make the miso-almond sauce, place miso and almond butter in a medium-sized bowl.  Add a small amount of hot water (about ½ cup) and mash with a spoon until it becomes a uniform paste.  Add remaining water and mix until well combined.  Cut broccoli into 2-inch spears.  Slice optional carrots into ¼ inch thick slices.  Cut onion or leek into 1 inch cubes.  Quarter the mushrooms.  Cut tofu into 1-inch cubes.  Get two pans of water boiling.  Steam vegetables over one while boiling soba noodles in the other.  Both soba and vegetables should be ready in 6-8 minutes, depending on your taste.  Drain noodles, transfer to a bowl, add about ½ cup of miso-almond sauce and mix well.  Serve vegetables on top od lightly sauced noodles.  Ladle additional sauce over vegetables and top with toasted cashews or almonds if desired.  Serves 4. From Still Life with Menu Cookbook by Mollie Katzen.

BRAISED LENTILS WITH GREENS AND BACON

1 ½ lb. greens

1 bay leaf

4 c. low-sodium chicken broth

1 ½ c. French lentils

5-6 slices bacon

1 large onion, chopped

1 large carrot, chopped

salt

6 cloves garlic, thinly sliced

1 Tbsp. paprika

½ c. dry red or white wine

1 ½ Tbsp. fresh thyme leaves

sugar to taste

black pepper

sherry vinegar or lemon juice to taste

Bring 4 quarts of salted water to a boil. Remove greens from thick stems. Coarsely chop greens and finer stems. Finely chop the coarse stems and set aside. After rinsing leaves, add them to boiling water and cook until tender, about 4 minutes. Immediately drain greens and transfer to a bowl of cold water. Once greens have cooled, squeeze firmly to remove excess liquid. Set aside. Meanwhile, add bay leaf to chicken stock and bring to a boil in a medium saucepan. Add lentils and simmer until tender, 30-40 minutes, stirring occasionally. Remove from heat.

Cut bacon crosswise into 1/3-inch-wide pieces. Brown the bacon in large Dutch oven over medium heat. Transfer pieces to paper towel-lined plate and set aside. Discard all but 2-3 Tbsp. rendered fat; add stems, onion, carrot and large pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Add garlic and continue to cook until vegetables begin to brown and stick to pan. Add paprika and cook, stirring constantly, until aromatic and toasted, about 1 minute. Add wine, thyme and large pinch of sugar; cook until liquid has evaporated, 1-2 minutes. Stir in lentils and bring to a simmer. Reduce heat to low, cover pot, and cook until flavors have blended, about 20 minutes. Stir in cooked greens, adjust seasonings with salt, pepper, sugar and sherry vinegar or lemon juice to taste. Serve immediately, garnished with reserved bacon.  From FOODAY.

The salad mix is NOT table ready.  While we do wash and rinse the greens before we put them in the bags, we are not able to guarantee that all the soil and/or bugs are out of all the leaves.  The best way to rinse your greens to insure that no stowaway slugs remain is to dissolve 2 tsp. of salt in a little warm water in the bottom of your sink.  Fill the sink about half full with the coldest water and add the greens.  It is best if there is enough water to float all of the greens.  Swish the greens gently and let them sit in the water for five minutes or so.  Gently lift the greens from the water so as not to disturb any soil that has settled to the bottom of the sink and either pat them dry with a towel or spin them dry in a salad spinner.

Rhubarb is ready!  Just email to order a bunch (approx.. 1 lb) for $3

We’ve included a plant start order form for you.  Order your garden starts now, and we’ll deliver them as they are ready.

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