Weekly Weed Archive

Week Four

June 22, 2011

What’s In Your Harvest Basket This Week:

  • Cherries (local from Alis Organics in La Verikin)
  • Onion/Garlic Scapes
  • Peas, Sugar Snap
  • Tokyo Bekana
  • Red Komatsuna
  • Tatsoi
  • Broccoli Raab
  • Sorrel
  • Rainbow Swiss Chard
  • Mixed Lettuce
  • Butter Crunch
  • Rainbow Carrots

Fruit Share:

  • Cherries (from Alis Organics in La Verikin)
  • Apricots (from Alis Organics in La Verikn)
  • Peaches (From Leeds)

Unless noted all fruit is organic.

Sorry, you were left again on your own to figure out what was in your basket and what to do with it! Not this week! If you do not yet know this , you can search on our website from past letters to get hints as to know what to do with your produce,look on the recipe exchange or google it.

However having a day at the farm was worth living without the news letter, again! We just so enjoyed getting to know all of you a little better.It warms my heart to see you all talking and hear some of the discussions that come up about a subject I am sooo passionate about and think every one else should be too. That which you put into your mouth and body, FOOD!

Loved,loved seeing all the children playing and having a good time. They have a chance thanks to you to eat excellent food and actually know that food is not made in the back of Wall Mart!

Our gratitude for a long list of things.I am sure being human I am forgetting someone or something.Share holders who help:Weeding, putting up fencing,we have a share holder that dug holes an entire day just for a glass of goats milk!Doing Farmers Markets so we could be here Saturday, and just plain getting in there and doing what needs to be done. We so appreciate you just coming and spreading the word.Again and again thanks for believing in local,sustainable,organic small family farms.

Ideas for Eating,Cutting,Cooking and Keeping:

Garlic and Onion Scapes, They are beautiful in a vase displayed as flowers and the best way to keep them fresh. Saute and eat those little blossoms.Fresh and raw on a salad is good too.The entire stalk is excellent . We went to a Chinese restaurant ordered the “seasonal dish” These stalks were cut whole in 3 inch lengths stir fried or sautéed with chicken. It was the best dish we ordered.

Peas, There are 3 types of peas: Shelling peas are meant to be shelled, since their pods are too fibrous to eat. Snow peas or sugar peas, on the other hand, barely have any peas at all inside. Eat them when their pods are still flat and tender. This is the kind found in Chinese stir-fry meals. Snap peas also have edible pods and they snap like green beans when ready to eat. The pod grows tight around the peas and should be picked when young and tender. Be sure to check for strings along the center vein, as some cultivars need to have the strings pulled before eating.

Having these for the third time now you probably came up with great ways to use the Asian items, all excellent ,raw,wilted,cooked especially stir fried or in a recipe.Use your carrots,peas, scapes and if any Hakurei Turnips left use those.

Tokyo Bekana, you get two different vegetables (leaf and stem) for the effort of one. Tokyo Bekana is a Japanese version of Small Chinese Cabbage. It does taste like cabbage, however, and lacks the strong earthiness of other greens such as chard, spinach, or beets. The crunchy stalks are smooth and flat and bear a vague resemblance to celery minus grooves or strings, and they have a mild, juicy sweetness that suggests romaine lettuce.We use it as a wrap and fill with rice and vegies.Although you can eat Tokyo Bekana raw, cooking enhances it considerably, and it is excellent for stir-fry and soup. It takes just a few minutes to cook to a crisp-tender texture. For stir-fries, there is nothing better its stems turn almost creamy after cooking. Substitute Tokyo Bekana in any recipe that calls for pac choi .

Tatsoi, Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It’s a member of the brassica family which includes broccoli, Brussels sprouts, collards, and kale. Tat soi is most often eaten raw in salads. It’s delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.We like to use it as a wilted green pouring a hot dressing over it or as a “spoon” for an appetizer.

Red Komatsuna, Komatsuna can eaten raw in salads or stir fried, braised, added to soups, etc. There are not a lot of recipes for komatsuna out there in Internetland. Komatsuna is popular in Japan, Taiwan and Korea, so look to those cuisines for inspiration, or use it as a substitute for spinach in a recipe .

Here’s what I did turn up:

Sauteed Komatsuna with Basil

Tahini-Soy Sauce Greens

Japanese Spinach with Miso Dressing

Komatsuna Greens in Ginger Almond Miso Sauce

Sweet and Spicy Stir Fry (from the A Good Appetite blog)

And last but not least, for the truly adventurous, there’s: Komatsuna Smoothie from a blog called Ellen’s Tokyo Kitchen. This recipe has komatsuna, celery, skim milk, soy milk, yogurt, lemon juice and honey.

Broccoli Raab, From Italy and not meant to get a head, just shoots and leaves.Store and use as you would broccoli.

Sorrel, It has a bright lemon flavor. Use it like spinach. Use sparingly in salads and generously in soups and sauces.One of my favorite soups and I will put the recipe on the exchange. Excellent in smoothies,wrap fish or chicken in it. Like all greens wash,dry and store in a bag in the fridge.

Swiss Chard Technicolor bouquet of rainbow chard (aka “Bright Lights”).
 Sometimes half the pleasure in food is the beauty of it.
Not a WEED! 
As for eating it, chard – no matter the color – is a nutritious and versatile leafy green. It is high in vitamins A, E, and C, and minerals like iron and calcium. It is completely interchangeable with spinach in any recipe – lasagna, spanikopita, etc. – and in fact is more nutritious because it lacks oxalic acid, an element present in spinach that inhibits the body’s ability to absorb minerals.
Chard is the parent plant of beets; you can see the close resemblance in the leaves of beets and chard. It evolved in the Mediterranean, but is called “Swiss” due to its initial description by a Swiss botanist in the 16th century.
 
Great steamed or sautéed, chopped into soups, baked into quiche or scrambled with eggs, added to casseroles, steam it, drizzle it with a little vinegar, salt and olive oil and serve with black-eyed peas or baked beans and cornbread. Don’t be afraid to chop up the stems and eat them to; they add wonderful color to any meal!
 
Store it in the fridge in a plastic bag.

Enjoy the season, it just keeps getting better!

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