In the share this week:
French Breakfast Radishes
Kale OR Swiss Chard
Tat soi OR Bok Choy
Oscarde Red oak leaf lettuce
Mizspoona Mustard with Tokyo Bekana Cabbage
I hope everyone enjoyed the first box last week. It was good to meet you all. Please remember to bring your boxes back! We’ve enjoyed seeing and hearing about all the recipe and cooking you have done, keep on sharing! If you haven’t been on the farm’s facebook page, check it out sometime. Members have been posting recipes and photos and we also post photos from the farm sometimes too! If you have a good recipe to share, please do, we’ll include it in a newsletter!
No peas this week even though I thought there might be, yield from the field was still a little low so hopefully in the next week or two we’ll see them as long as the peas keep flowering. All of our summer crops are in now except for our melons, winter squash, corn, and sweet potatoes. They are going to be planted on new ground so it takes time to prepare the new field for planting before we can put out all those transplants.
Since we had such a late winter this year it’s nice that the cooler weather and rain has been hanging around because it’s perfect weather for growing greens. They prefer cooler, wet weather and can only be grown in the spring and fall in Nebraska. Enjoy them while they last, summer will be here soon and we will all be swimming in tomatoes and peppers!
There is an incredible realm of flavor and texture within greens. Some people like to consume them raw, others cooked. The oscarde lettuce and mizuna would make for a striking and delicious cold salad, the tat soi/bok choy are delicious as a snack with peanut butter (think ants on a log), or cooked. There is a lot of debate in the food world over greens stems (kale, chard, asian greens) over eating the stems or not. I personally love the stems, and think they should be utilized. I do think it is a good idea to cook the stems first, as they take a longer cooking time to become tender while the soft parts of the leaves cook in very little time. Cooking from scratch with new things can be difficult, and takes time to learn, recipes can be helpful, but be creative with them! If you don’t have some of the ingredients, substitute something else! CSA farms are growing in this country, are one of the best sources for recipes. If you are stuck, you can google search a vegetable name you are unfamiliar with and you will most likely find a link to another farm’s CSA with a recipe you might like to try.
The two this week came from the Tucson community supported agriculture program. They have a large compilation of recipes, so check it out:
Here are two recipes for the asian greens this week (the bok/choy/tatsoi/mizspoona mustard/tokyo bekana).
A cooked recipe:
Asian greens with Soy and Sesame
Recipe courtesy Peter Berley’s The Modern Vegetarian Kitchen
2 tablespoons light sesame oil or olive oil
1 tablespoons white hulled sesame seeds
2 teaspoons peeled, minced gingerroot
1 garlic cloves, minced
1 pound Asian greens (works great with Tokyo Bekana)
1 tablespoons soy sauce
2 teaspoons rice vinegar
1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
3. Stir in more soy sauce and vinegar to taste, and serve immediately.
A raw recipe:
1 head Tokyo Bekana (or other asian greens), shredded , 1/2 bunch radish tops, shredded
1/2 bunch carrots, shredded
scallion to taste
1 tablespoon rice wine vinegar
1 teaspoon freshly grated ginger
1 teaspoon honey
1 teaspoon toasted sesame oil
2 teaspoons olive oil
2 teaspoons soy sauce
Toss together vegetables. Mix liquid ingredients in
separate bowl, then pour over vegetables. Toss, then let
marinate in refrigerator for at least one hour before
If you are interested, Will and I will be giving a talk at Hastings Public Library about our farm on Thursday at 7:00.
See you tonight!
Hannah and Will