Weekly Weed Archive

Week Six

November 9, 2011

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You can have potatoes,spinach, and leeks this week or go Asian with everything to do raw and then an amazing cooked stir fry too.

What’s In Your Harvest Basket This Week:

  • Leeks
  • Potatoes,Red and Purple
  • Eggplant
  • Anaheim peppers
  • Radishes
  • Turnips, Tokyo F1
  • Komatsuna Stir Fry mix
  • Asian Stir Fry Braising mix
  • Tokyo Bekana
  • Spinach

Fruit Share:

All organic

  • Apples from New Harmony
  • Pears from New Harmony
  • Walnuts from California (not shelled)


Ideas for Eating,Cutting,Cooking and Keeping the new stuff:

Eggplant, more of the same varieties from before.

Anaheim Peppers,mil.You might be asking where are these from with below freezing temperatures each night and snow on the ground? No, we do not heat our green houses. Sara does grow with her Grandpa at his home in St George and these are still growing down south.

Radishes,if you plan on belonging to a CSA these show up often they grow fast and are easy to grow. Google them they really have lots of uses and recipes.If you try one post it on the exchange.(if it is good) We grow several varieties in different shapes and colors: rainbow , yellow ,white,and even black! We put them your basket because they go so well with all the Asian Greens this week.

Tokyo F1 Turnips,If you have been a Share Holder before you have eaten those wonderful white turnips, Hakureis.They are Hybrids and we can not save seed and get the same results. NO one had seed it is all on back order. This is the next best variety.

Most people don’t associate the word “turnip” with ”sweet and buttery,” but these are just that. These turnips are best eaten raw to savor their texture and flavor, but they also sautee up well with a little olive oil, salt and their own greens.Don’t toss those tops! They make great stir-fry greens. Give them a wash, chop them up, and cook them!

If you want your turnips to last longer in the fridge, cut the tops off and store the roots in a Ziploc in the crisper.There is a recipe on the exchange that uses the tops, bottoms, and apples.

Komatsuna Stir Fry Mix,this mix will be wonderful raw as it is still small.Besides that beautiful purple Komatsuna it has Mizuna,Mustard’s and Choi.Our favorite way to eat asian greens is to pour a hot dressing over them.Nancy, a Share Holder shared this excellent recipe for any green. http://www.epicurious.com/recipes/food/views/Wilted-Asian-Greens-108352

Braising Stir Fry Mix, because of the size we suggest you COOK this,stir fry, put in soup,steam or at the very least pour a hot dressing over this mix.

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 taste like cabbage and lacks the strong earthiness of other greens such as chard, spinach, or beets. The crunchy stalks are smooth and flat and bare a vague resemblance to celery minus grooves or strings, and they have a mild, juicy sweetness that suggests romaine lettuce. We make wraps with ours.Slice up,grate or chop your turnips and radishes.If you still have that Kohlrabi from last week cut it up too.We stir fry the greens ,eggplant,leeks, and peppers add sticky rice and ROLL it up in the Tokyo Bekana.Yum!

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.

Spinach , you probably do not need any ideas for this one.A good old stand by cooked or raw. If you have not done green smoothies yet this is the best one to start with and if you use Pineapple juice you will get even the most skeptical ones to take a sip.

If you wash all these greens and carefully put them in a Ziplock with a damp paper towel they will last for a least a week.

We commend you for eating healthier and trying something new that might not be so easy. Instead of making a menu and then going shopping we know you get all this stuff that your Mom did not use. You have to identify what’s in your basket. Then you have to figure out what to do with it, and how to feed your family for a week. We were right there with you having to make the same adjustments.Not only eating but growing new things and acting as if we knew and then telling you what to do with them. We have found it to be rewarding and challenging.Your body thanks you, your family and community are better because of your choice and we thank you.Loving eating local,organic, and sustainable with you.

Feeling blessed to know all of you and having such a beautiful basket of food this week.


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