This week your basket contains: spinach, green garlic, kohlrabi, snap peas (full shares only),OR radish (half shares only), BOK CHOI, ZUCCHINI (half shares only) OR Asian broccoli or cauliflower (full shares only) and lettuce mix.
The lettuce 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. Included in your mix this week is DEER TONGUE lettuce. This heirloom variety is perhaps the most flavorful variety we grow. Its flavor is buttery and sweet. It is difficult to find in stores or at farmers markets because they do not travel well (they are very crisp). Look for pointed green leaves and let us know what you think!
The kohlrabi (those purple and/or green sputnik looking things) are tender, sweet and very similar to broccoli stems. They need to be peeled and can be used in stir-fries, sliced like carrot sticks or grated raw in green salads. If you’ve never tried them before, eat them raw and fresh for the best flavor. They can also be used in any recipe calling for turnip for a milder flavor. This is one of our favorite ways to serve kohlrabi.
AVOCADO AND KOHLRABI SALAD
1-2 medium kohlrabi, bulbs
2 ripe avocados
3 tablespoons lime juice
1 scallion, chopped
2 tablespoons balsamic vinegar
6 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder
fresh ground pepper
1/4 cup crumbled feta cheese
Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Cut into 1/4-inch-thick slices, then cut the slices into chunks. Place in a bowl. Cut avocados in half lengthwise. Tap the blade of a heavy knife in the pit, twist to remove, and discard. Quarter and peel avocados, then cut into chunks. Drizzle lime juice over avocados to prevent browning and to add flavor; set aside. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix to cover. Mix together the chunked avocados and the kohlrabi mixture. Make a bed of the salad on four plates, and sprinkle each with feta cheese.
Bok choi is a staple of Chinese cuisine. This is an excellent way to serve it.
SAUTÉED BOK CHOY WITH CASHEW SAUCE
1/2 cup cashews, roasted
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. ginger, minced
7 dashes Tabasco sauce
2 Tbsp. basil, finely chopped
2 Tbsp. mint, finely chopped
1 1/2 lb. bok choy, washed and dried
1/3 cup peanut oil
Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 – 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately. Serves 4
Zucchini is just starting to produce. These first tiny squashes would be a perfect addition to stir fry.
Green garlic is a wonderful spring treat that is milder than bulb garlic. Harvested before the garlic bulb forms, green garlic can be used like regular garlic or leeks or spring onions. Chop the stem all the way up to the point where the leaves flatten out from the stem.
STRAWBERRIES are a bit late this year (no surprise there!) but will be ripening soon. We can send along a pint for $3 or a flat of 12 pints for $30. Just email to order.
FLOWERS are ready! If you would like to receive one of Polly’s amazing bouquets (only $7) with approximately 20-25 stems just email to order.
EGGS: We are having difficulty with our hens and they are not laying much right now. We are working on resolving their issues and hope to have better production soon. We apologize for the inconvenience.