Weekly Weed Archive

Week Eight

December 15, 2010

What’s In Your Basket This Week?

  • Pea sprouts
  • Buckwheat, micro green
  • Spinach
  • Turnips
  • Swiss Chard
  • Pac Choi
  • Mesclun Mix
  • Oak Leaf ,Red and Green mix just for Christmas
  • Carrots
  • Rosemary
  • Apples (local not organic)

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

Pea Sprouts, will continue to grow in the fridge in a container,rinse. 

Buckwheat,these are your first micro greens in your basket and you will see more of them in January.Micro greens  are a tiny form of edible greens produced from the seeds of vegetables, herbs or other plants. They range in size from one to two inches long, including the stem and leaves. Micro greens can have surprisingly intense  flavor.They are crops harvested at the seedling stage.The stem is cut leaving the root behind, and it is not produced in water, it is not a sprout. They are very popular with chefs, okay a trendy food item  and pricey little guys. Bulls Blood $64. Lb !

Spinach, The best tasting green in a smoothie. With pineapple juice even the picky ones will love it. Refrigerate in a plastic bag.

Turnips, Hakurei Turnips.Most people don’t associate the word “turnip” with  “sweet and buttery,” but Hakureis 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.

Swiss Chard, 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 too.
Store it in the fridge in a plastic bag.

Pac Choi ,a Chinese green.  You can eat both the white stems and the green leaves . Pac Choi is wonderful lightly steamed, braised in soy sauce or a sesame-soy glaze, stir-fried with cashews, or  add it to soup. Think garlic, ginger, sesame seeds, sesame oil, rice vinegar, soy sauce, peanut oil, a dash of sugar, some chicken or veggie stock, salt and pepper – some combo of all that in a pan with your choi, and you should be good.
Sore in a plastic bag  , it should keep in your fridge for up to a week.

Mesclun Mix, is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervilarugula, leafy lettuces and endive in equal proportions, but it now may include just about any kind of lettuce in the mix.The packet we planted said ”Mesclun” You will have to guess what the mix is. The name comes from Provençal(Southern France)—mescla, “to mix”—and literally means “mixture”. By definition you have been eating mesclun mix for weeks!

Thanks  to one of our favorite Share Holders  I feel inspired to write.I know someone really reads this news letter.Nur wrote an article  on us in the Spectrum ,entertainment section.Instead of a restaurant she reviewed Red Acre CSA. The article was so good we wanted to join.Thank You Nur, for supporting us and local,real organic,sustainable small farming.

We appreciate your patience  with filling your baskets in our tiny home. The plan was  to be in the green house weeks ago. We just need one warm day to pull the plastic on. So hopefully when you come back it will be done.Mark your calenders , we will not see you again until January 5th. We will miss you, but hope you miss our produce.

Wishing you all the best of the season.  Much happiness and good health  to you at this most wonderful time of the year.

Everyone at Red Acre Farm,

Lynn,Symbria,Sara and all the critters

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