Weekly Weed Archive

Week Two

May 23, 2012

What’s In Your Basket This Week?

  • Swiss Chard
  • Cocarde Lettuce
  • Arugula
  • Curly Endive
  • Chives
  • Celery
  • Tokyo Turnips
  • Radishes

Fruit Share:

Feeling blessed to live in Southern Utah.Just the beginning …. 

  • Strawberries from Baker Farm in Santa Clara
  • Cherries  from Alis Organics in La Verikin
  • Mulberries from Overton Nevada

Cheese Share: Tomme this week and our Share Holders are the only ones getting it . Nice for melting.

Ideas for Eating, Cutting, Cooking, and Keeping:

Are you ready for almost all new veggies this week? Swiss Chard is the only repeat. At least 3 of the greens last week are gone for the season. Mache,Miners lettuce,Endive/Escarole are usually around for several more weeks but not with this unseasonably hot spring.

To keep  greens their best:Wash and dry thoroughly in a salad spinner.Spread the leaves on a paper towel.Roll loosely,place the roll  inside an open plastic bag and refrigerate.

Cocrade Lettuce,A stunning red oak leaf French heirloom. Its smooth, almost waxy-looking, red oak like leaves start out an earthy bronze-brown, then turn green at the center, while tips and edges remain a soft bronze. Sweet and delicate, melt-in-your-mouth texture.

Arugula,  IT IS HOT do to high temperatures.A story about my favorite green,

“A wonderful specialty green that is a staple in Italy. When I was 9, we flew over to Italy for 5 weeks to stay with a friend who had rented a house near Bologna. It was a sprawling estate with an ancient vineyard and a castle built into a stone cliff – the kind of place that captivates the imagination of a little kid! We stayed in the villa below the castle and every day we were visited by an old woman named Maria who was the resident gardener. She would always bring us something from the garden in her wicker basket, and usually it was a weedy-looking spicy green. She was invariably enthusiastic about it and would holler it’s name at us – something that sounded like “Rucola, rucola!” We had no idea what it was. “Como?” And she would repeat, louder, a bit exasperated, “Rucola!”

Like, duh, you stupid Americans. Rucola. The stuff was nasty. Most of it ended up discreetly tucked into the compost.

After a few weeks at the villa, we traveled south to the Adriatic and got to explore the five little villages of Cinque Terra clinging to the cliffs above the sea. We ordered pizza for lunch, and it came out covered in that gross weed, wilted all over our pizza. Damn! The stuff was everywhere in Italy, and the locals loved it! “When in Rome”….well, we tried, but it was hard to gag their beloved green down day after day.

Back home in the U.S. – well, sure enough, a few years later arugula (“rucola!”) became all the rage on restaurant menus. It’s also known by the French term roquette. We soon discovered that there are other varieties – a wee bit less weedy, bitter and spicy that what we encountered in Italy – that are well worth growing and eating.”

Abby

It has a wonderful spicy nip to it, as well as a nutty sweetness.
There is an arugula pesto recipe on the exchange or you can eat the arugula as it’s own salad (wonderful with goat cheese,strawberries, and a light vinaigrette), under a slab of fish, or mixed into grain (rice, quinoa, orzo, pasta, etc.) salads,stir fried,sauteed or my favorite ,fresh on top of a pizza.

Curly Endive, and in the chicory family the same family as escarole that you had last week.Curly endive consists of many stems on which grow little curly leaves .  It has a bitter flavor and not always appreciated if served alone. Mix with other greens,served as a side salad for meat or fish, blend with other vegetables , nuts or even fruits such as oranges, apples or pears.
Once cooked, curly endive loses some of its bitterness.Steam it, drizzle it with olive oil and lemon juice and season it with cinnamon.  Boil it for 5 to 10 minutes  drain , you can cook it in a pan with sliced garlic cloves, olive oil, salt and fresh ground pepper. Coat it carefully with butter eat with crusty bread or as a side dish.
One more idea to ease the bitterness of curly endive, soak it in cold water for about 10 minutes.  Curly endive can be stored at most one week in a perforated plastic bag, inside the refrigerator, as it must breathe or it will rot.

Chives, mellow onion flavor.Snip these on every and anything

Celery, This is not as perfect as last year due to the heat regardless of texture it has an excellent flavor.

Cocarde Celery Salad  

  • 1 cup water
  • 1/2 cup chopped onion
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon caraway seeds, toasted
  • 1 teaspoon sugar
  • 3/4 teaspoon dry mustard
  • 1/3 cup olive oil
  • 1 head of red-leaf lettuce, torn into bite-size pieces
  • 3 large (outer) celery ribs, very thinly sliced on a long diagonal (about 3 cups)
  • 1 cup tender inner celery leaves, coarsely chopped

Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes. Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt. With motor running, add oil in a slow stream and blend until dressing is emulsified.
Combine lettuce, celery, and celery leaves in a large bowl and toss with just enough dressing to coat.

Sweet and Sour Celery

  • 3/4 cup water
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons mild honey
  • 2 bunches of celery, cut into 2-inch pieces, reserving about 1 cup inner celery leaves
  • 1/4 cup finely chopped flat-leaf parsley

Cut a round of parchment paper to fit just inside a wide heavy 6-to 8-quarts pot, then set round aside.
Simmer water, lemon juice, oil, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper in pot, stirring, until honey has dissolved. Stir in celery (but not leaves) and cover with parchment round. Simmer until tender and liquid is reduced to about 1/4 cup, 35 to 40 minutes.
Meanwhile, coarsely chop reserved leaves.
Serve celery sprinkled with celery leaves and parsley.

Tokyo turnips, a version of Hakurei that share holders loved last year.White, sweet, and creamy  without a trace of that spicy turnip taste. We like to eat them raw – like apples!But they’re also great cut up into salads (matchsticked or julienned is my favorite way) or lightly sautéed with other veggies. They store best without tops in a plastic bag. In fact, I kept a topless bag of hakureis in the fridge from October until May last year  and they were still good until the bitter end. But don’t toss the tops  they are great stir-fried like mustard greens.

Radishes, We have come to love and eat allot of radishes .Something just as simple as good salt and whipped butter to dip them in is excellent.

Radishes and Arugula

  • 1 tablespoon unsalted butter
  • 2 tsp. olive oil
  • 1 bunch radishes, greens discarded and radishes halved lengthwise, then sliced crosswise 1/4 inch thick
  • salt and pepper to taste
  • 1/2 cup water
  • 1 bunches arugula, coarse stems discarded and cut into 2-inch lengths

Heat butter with oil in an 8-inch heavy skillet over moderately high heat until foam subsides, then sauté radishes with salt and pepper, stirring occasionally, 6 minutes. Add water and cook, covered, until crisp-tender, about 2 minutes, then cook, uncovered, stirring occasionally, until liquid is evaporated, 1 to 4 minutes. Add arugula and sauté, stirring, until wilted, about 1 minute.

Baked Radishes
1/2 lb. radishes, trimmed and halved
1 Tbsp  honey
1 Tbsp. butter
1 tsp. cinnamon

1.  Steam radishes 5 minutes
2.  Drain and arrange in a shallow baking dish.
3.  Combine honey, butter, and cinnamon in a small saucepan.  Warm and stir until butter is melted.
4.  Pour over radishes.  Bake uncovered at 350 degrees until tender, about 30 minutes.

Farm News

Excited for this Summer season. Get ready for wonderful peas next week. We are planting  all the transplants that Sara has so lovingly started from seed, 2 varieties of sweet corn went in yesterday and potatoes will be finished today.The need to weed is starting early this year because of  the heat. We love and appreciate help.
Hope the recipes help.
Bon Apetit

Wordpress Theme Design by Abe Fawson - GoodFront.com