Good Memorial Day morning to you all,
Welcome to Week 2 of the 2014 harvest season where the vegetables are FINALLY beginning to grow. Last week was relatively light, as harvests go, because of this cool spring we've had. Its hard to imagine that less than 50 days ago, we had snow and ice covering the ground.
Thank goodness for warm weather and ample sunshine!
The following vegetables are being harvested this week. There will be a ** next to crops going in the Small Share boxes. Full Shares get 6-8 different vegetables, and generally has more quantity of each vegetable, and the Small Share recieves 3-6 different vegetables each week.
Easter Egg Radish**
** Denotes Small Share contents
Kale Salad from Martha Stewart
- 1 tablespoon lemon zest
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- 8 cups coarsely chopped kale ribs removed
- 1/2 cup shaved Parmesan cheese
- 1/3 cup toasted blanched hazelnuts (or pine nuts/walnuts, unblanched) coarsely chopped
- Coarse salt and freshly ground black pepper
- 1.Step 1
In a large bowl, whisk together lemon zest, lemon juice, and olive oil until well combined. Add kale and toss to coat. Add Parmesan and nuts season with salt and pepper. Toss before serving.
Grilled Bok Choi (click this hot link to go directly to the recipe on your browser)
- 1/2 cup soy sauce
- 1 cup sake
- 1 cup sugar
- 1-inch knob ginger, roughly sliced
- 2 garlic cloves, roughly sliced
- 2 scallions, roughly chopped
- 2 pounds baby bok choy, rinsed, dried, and split in half lengthwise
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Combine the soy sauce, sake, sugar, ginger, garlic, and scallions in a small saucepan. Bring to a simmer over high heat stirring until the sugar dissolves. Reduce to a bare simmer and cook until sauce is syrupy and reduced to about 1/2 cup, about 20 minutes. Strain and discard solids. Reserve sauce.
Turn on grill and allow to preheat for 5 minutes. Turn off one side of grill.
Toss bok choy with olive oil and season with salt and pepper. Place on hot side of grill, cut side down and cook until lightly charred, about 45 seconds. Flip and cook until second side is charred, 45 seconds longer. Transfer to cooler side of grill, cover, and continue cooking until tender all the way through with a light crisp bite, 1 to 3 minutes longer. Transfer to a large plate, drizzle with sauce, and serve.
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 2 tablespoons lemon juice or 2 tablespoons rice vinegar or 2 tablespoons cider vinegar or 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 pinch salt and pepper
- In a small bowl, combine oil, water, garlic, mustard and salt and pepper.
- Mix well.
- Variations: Add ONE of the following to the dressing: 1 tsp sesame oil. 1/4 tsp cumin. 1 fresh Parmesan cheese, grated.
- Herb Dressing: Add 2 T chopped fresh herbs (basil, dill or parsley or a combination).
- Poppyseed Dressing: Omit mustard and garlic. Add 1 T poppy seeds and 1 tsp sugar.
- Ginger Garlic Dressing: use 1 T each of vegetable oil and sesame oil; add 1 tsp finely minced gingerroot, omit mustard.
The following recipe is super delicious. It's our family favorite for dandelion greens. We omit the pasta and use any kind of beef or chicken.
| Written by Jess Gorski
Soy Ginger Beef and Noodle Salad with Peanut Dressing
Here is the recipe Alison used for the dandelion greens. It calls for watercress, but the dandelion stepped up to the plate: http://www.epicurious.com/recipes/food/views/Soy-Ginger-Beef-and-Noodle-Salad-with-Peanut-Dressing-106946
- 1 1/4 cups boiling water
- 3 tea bags of Chinese black tea
- 2/3 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- 1 cup chopped dandelion greens
- 1/2 cup chopped fresh mint (I didn't have this, so omitted)
- 5 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon honey
- 1 teaspoon dried crushed red pepper
- 1 teaspoon ground cumin
- 1 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips
- 3/4 pound linguine
- 1 tablespoon oriental sesame oil
- 2 12-ounce cucumbers, peeled, halved lengthwise, seeded
- 8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
- 1 bunch fresh mint
- 1 bunch watercress
- 1/2 cup roasted salted peanuts, coarsely chopped
- Lime wedges
Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.