THIS WEEK YOUR BASKET CONTAINS: potatoes, leeks, winter squash, Swiss chard & beet greens, and bok choy.

When you are finished with the microgreens from the past few weeks, we would be happy to take back the pots for re-use!

TULIPS ARE ALMOST READY!  Polly can send along a gorgeous bouquet of 10- 12 blossoms plus filler for only $12.  You can order one time or as a standing order.  Just  email to order (with flowers as the subject) and we’ll add them to your veggie basket.

We are now into the time of year when our over-wintered crops (cabbage, squash, leeks, etc.) are running out, and the new things we’ve been planting since the end of January (radish, turnips, beets etc.) have yet to produce.  It is no wonder to me that periods of voluntary diet restrictions like Lent and Passover are timed for this point in the year.  One sign of bounty to come is that the raab (flowering tops of brassica crops) are starting!  These little broccoli-like sprouts are very tender and sweet.  You can use them in any way you would regular broccoli. They should be used buds, stems, and leaves all together. Right now, just the first few bunches were harvestable, and we will be rotating who gets them until the Purple Sprouting Broccoli kicks in and we will have enough for everyone. 

Early spring is greens time. The bunches this week are a combination of Swiss chard and beet greens.  These are essentially the same thing.  It has been said that chard is beets that don’t make big roots while beets are chard with swollen roots.  The recipe below is infinitely customizable and will work well with any greens you have on hand.

BAKED POLENTA WITH SWISS CHARD AND CHEESE

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 bunch Swiss chard, cut crosswise into 1/2-inch-wide strips

3 1/2 cups water
1 teaspoon salt
1 cup polenta  

1 cup part-skim ricotta cheese
2 large eggs
2 cups grated mozzarella cheese

Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.   Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.  Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

We’ve been making a lot of  our take on Pho (faux pho?) lately and using chopped bok choy as a topper (the hot broth wilts it nicely).  You can use any combination of veggies and noodles and broth you like.  For the recipe below, you can substitute cubed winter squash for the chicken.

HOT AND SOUR CHICKEN STEW

1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons light soy sauce
3 to 4 ounces fresh shiitake mushrooms
2 Tbs. peanut or vegetable oil
2 cloves garlic, minced
1/2 to 1 teaspoon crushed red pepper flakes, as desired
1 can (14 1/2 ounces) chicken broth
2 tablespoons rice wine vinegar
2 teaspoons Oriental sesame oil
1 1/2 tablespoons cornstarch
3 tablespoons cold water
2 cups sliced bok choy or Napa cabbage
1/4 cup thinly sliced green onions with tops

Sprinkle chicken with soy sauce and set aside. Discard stems from mushrooms. Slice caps in half and set aside.

Heat peanut oil in a large saucepan over medium-high heat. Add chicken mixture, garlic and pepper flakes. Cook, stirring constantly, for 2 minutes. Add broth, vinegar, sesame oil and reserved mushroom caps and bring to a boil. Simmer uncovered until chicken is cooked through, about 2 minutes.  In a small bowl, combine cornstarch with cold water and stir into stew. Cook, stirring frequently, until sauce has thickened. Stir in bok choy and green onions; heat through.  Makes 4 servings.  Reprinted from Twenty Minute Chicken Dishes Copyright 1991 by Karen A. Levin