Week #50 (5/9 &12)

This week your basket contains: potatoes, turnips, salad mix (lettuce, spinach, and mustard greens), Swiss chard, Arugula, bok choi, green elephant garlic, and cauliflower or purple sprouting broccoli or Asian broccoli

IF YOU HAVE NOT LET US KNOW YOUR RENEWAL PLANS YET, PLEASE DO SO THIS WEEK.  We are holding deposits from new people who really need to know if they will have a space with us next month.

IF YOU HAVE ORDERED PLANTS, they will be ready next week (with perhaps a few exceptions).  If it does not work for you to get your starts then, please let us know.

FLOWERS will be ready soon!  If you would like to receive one of Polly’s amazing bouquets (only $7) with approximately 20-25 stems just email to order.

Asian broccoli is an amazing crop for us.  Like purple sprouting broccoli we can harvest on a cut-and-come-again basis for 6 weeks or more.  The stems, leaves and flowers (open as well as buds) are all edible and quite tasty.  This is perhaps the most tender and sweet form of broccoli we grow.  Use it just like purple sprouting broccoli and in stir fry or simply sautéed alone.  We think you’ll love it.

PAN-SEARED SEA BASS WITH BOK CHOY AND ORIENTAL NOODLES

1 tablespoon Oriental sesame oil
1 tablespoon all-purpose flour
1 teaspoon ground ginger
4 (5 ounce) skinless sea bass or orange roughy fish fillets, no more than 1/2-inch thick
1 tablespoon soy sauce
2 (14-1/2 ounce) cans Oriental broth or chicken broth
1/2 teaspoon hot chili oil (optional)
1 (5 ounce) package curly Chinese noodles
1 small head bok choy
1 (6 ounce) can or 8-ounce jar straw mushrooms, drained (optional)

Preheat oven to 200 degrees. Heat sesame oil in a large deep nonstick skillet over medium-high heat. Meanwhile, combine the flour and ginger on a plate. Dip fish into flour mixture, turning to coat lightly. Cook in hot oil for 3 minutes per side or until fish is opaque. Transfer fish to four dinner plates with raised rims. Drizzle soy sauce over fish and place plates in the oven to keep warm while preparing noodles.   Add broth and, if desired, chili oil to the same skillet. Add noodles, cover, and bring to a boil over high heat. Uncover and stir the noodles to separate them. Reduce heat, cover, and continue to simmer for 3 minutes. Meanwhile, cut bok choy crosswise through stems and leaves into 1/4-inch slices. Stir into noodle mixture and increase heat to high. Stir in mushrooms, if desired. Cook, uncovered, for about 2 minutes or until noodles are tender (bok choy will be crisp-tender). Using a pot holder, remove plates from oven. Spoon noodle mixture alongside fish. Serve with additional soy sauce, if desired.   Makes 4 servings.  Adapted and reprinted from Twenty-Minute Chicken Dishes by Karen A. Levin.

With all the greens in your basket this week (including the turnip greens)  this recipe came to mind immediately.

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.

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