Good morning and welcome to Week 5 of the CSA. The CSA harvest for this week is the following:
Squash (patty pan, yellow and/or zucchini)*
Members have been sending in recipes for Bok Choi, which I completely forgot to put in the newsletter last week. So, for those of you who have bok choi in your crisper from last week, here are a few recipes. Fennel is the only new recipe this week. The bulbs are baby and easily eaten in one meal. The overall farm favorite recommendation is to saute the squash and fennel (cut in matchsticks) until both are caramelized. YUM!
Asian Chicken Salad with Snap Peas and Bok Choy
has been sent to you from dd
dd wants you to know:
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/242110
Asian Chicken Salad with Snap Peas and Bok Choy
2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu*
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
* Available in the Asian foods section of some supermarkets and at Asian markets.
by The Bon Appétit Test Kitchen
Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/242110
Sign up for the Recipe Flash newsletter from Epicurious.com to get new recipes, menus, and cooking ideas delivered to your inbox each week: http://www.epicurious.com/services/newsletters
Steak and Bok Choi
Season the steak and make the dressing
- 1 1/4 lb. skirt steak, at room temperature
- 2 Tbs. plus 1/4 cup canola oil
- Salt, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- Juice from 2 limes
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 tsp. hot or spicy mustard
- 1 Tbs. soy sauce
- 2 Tbs. Asian fish sauce
- 5 oz. mixed baby greens
- 1/4 cup fresh mint leaves
- 2 heads baby bok choy, bases, tops and tough leaves trimmed and thinly sliced crosswise
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a grill pan over high heat.
Brush both sides of the steak with the 2 Tbs. oil and season generously with salt and pepper. In a large bowl, whisk together the lime juice, garlic, shallot, mustard, soy sauce, fish sauce and the 1/4 tsp. pepper. Gradually whisk in the 1/4 cup oil until smooth.
Grill the steak
Place the steak on the grill rack or in the grill pan and cook, turning once, 2 to 4 minutes per side for rare to medium-rare. Transfer to a cutting board and let stand for 5 to 10 minutes.
Assemble the salad
Add the mixed greens, mint and bok choy to the dressing and toss to coat evenly. Arrange on plates. Cut the steak on the diagonal across the grain into thin slices. Place the slices on the greens and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).
110 g/ 4 ounces (a small bunch) sorrel leaves, stemmed and chopped
450 g/ 1 pound potatoes, peeled and diced coarsely
45 g/3 tablespoons butter
½ tsp ground nutmeg
Crème fraîche, approx 1 tablespoon per serving
Sea-salt & freshly ground black pepper
In a large pot, melt the butter on a medium heat and add the sorrel leaves. Stir for a few minutes, until the leaves have melted, then add the diced potatoes. Continue to cook for 2 minutes. Season with salt and pepper, add the nutmeg. Pour 1.2 liters/ 5 cups of water into the pot and bring to a soft boil. Turn the heat to low and leave to cook for 30 minutes. Blend soup with a stick blender, season if necessary and serve into individual bowl, with a spoon of crème fraîche if desired. Serve with grilled parmesan tartines, with a drizzle of olive oil.
The farm is well. We've had a TON of rain and everything is growing very quickly, including the weeds. Not much desk/computer/planning time. We're all on tractors cultivating weeds. Here is a short clip from yesterday's rotary hoeing session in the soybean field. https://www.facebook.com/photo.php?v=683795738323173&;set=vb.112160742153345&type=2&theater
Off for another full day of weed control!