THE BEET : VOLUME 13, ISSUE 1
In this week’s BEET:
- Bring Plastic Bags!
- This week's share
- Windflower Farm News -- Letter from Farmer Ted
- Caring for potted cilantro (in this week’s share)
- Storage Tips
CSA Pickup Today 5-7:30pm
PS 56 at Gates and Downing (enter on Downing)
Bring Plastic Bags!
If you're like most of us, you have a giant pile of plastic bags in your kitchen that you're never going to use. Please bring them to the CSA pickup to add to our store of bags for your fellow CSA members, who from time to time forget to bring their own bags to the pickup.
This Week's Share
- Potted Herbs (Choose from Basil, Parsley and Thyme)
- Radishes or Mini Brocoli
- Romaine Lettuce
- Bok Choy
- Red Russian or Dinosaur Kale
- Swiss Chard
- Quarts of strawberries (Fruit Share)
News from Windflower Farm
Kale Market Salad (from 101 Cookbooks blog)
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon honey, or to taste fresh pepper to taste
1/2 bunch kale, destemmed, torn into pieces 1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole) 4-5 farmers' market carrots, very thinly sliced 1 small bulb of fennel, transparently sliced 1 avocado, cut into small cubes a big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
To prep the fennel and carrots, it's worth using a mandolin if you have one. If not, no problem, just use a knife an slice very thinly. If you do too crude a cut the salad loses a bit of its finesse.
Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.
Bok Choy - 10 Ways
The Asian vegetable mainstay (also called pak choi or Chinese cabbage) has a mild, sweet flavor that lends itself to stir-fries, soups, salads, pasta dishes, and everything in between. And while there are numerous bok choy cultivars, the bouquets of crunchy green or white stems topped with tender, spinach-like leaves are interchangeable in most recipes, so you can just grab a bunch and go.
1. Serve with dips 2. Layer in sandwiches 3. Chop and add to bean or grain salads 4. Use large leaves as wraps 5. Steam whole bunches 6. Sear halves in a skillet 7. Throw bunches on the grill 8. Add to quiche instead of spinach (no need to cook first) 9. Add to green salads 10. Fill large stems with nut butter for an afternoon snack
The Basics: Sautéed Bok Choy Recipe
2 tablespoons vegetable oil; 2 medium garlic cloves, minced; 1 teaspoon freshly grated ginger (from 1/2-inch piece); 1/4 teaspoon red pepper flakes; 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces; 1 tablespoon soy sauce; 1 tablespoon water; 1/4 teaspoon toasted sesame oil; salt (optional).
1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat, stir in the sesame oil, and season with salt if desired.
Caring for Potted Cilantro
(from Balcony Container Gardening)
Cilantro grows to 20 inches tall and has tiny white flower clusters at the ends of stalks. Cilantro can be difficult to grow in kitchen gardens, especially in hotter areas. The trick is to plant cilantro in the balcony garden in the spring or fall when the weather is cooler.
Zone: Keep cilantro in cooler weather. If temperatures rise over 75 degrees, the cilantro will "bolt," meaning it will go to seed. Give it shade or bring it into an indoor garden on warm days to prevent bolting.
Misc. Info: You can harvest the cilantro leaves about three times before it starts going to seed. Young leaves are best, but wait until it has grown at least 6 inches all and harvest the outer leaves. To keep cilantro leaves fresh for several days, place them in a jar of water (just as you would place flowers in a vase) and put them in the fridge. All parts of this container plant, even the roots, are edible.
STORAGE TIPS FOR GREENS
THE ROLL-UP TOWEL METHOD
Pull off all the leaves of your lettuce, kale, chard, whatever your greens on hand. Wash well, and then dry off with salad spinner. Lay each leaf out on a bath or kitchen towel, and let sit for a 15 more minutes or so to dry off any additional water left on the leaves. Then, roll up the towel with the leaves inside, and store in your vegetable drawer. This will keep greens fresher longer, and help protect them from rot.