2011 Share #2, June 14th

1 bunch radishes            2 head pac choi

1 bunch fresh sage         1 kohlrabi

¼ lb salad mix                       

Farm News:

What a drizzly Sunday! Luckily, we have a lot more planting to do this week, and plants love to be plated in damp, cool weather – it’s much less stressful to them. Last week we planted eggplant, cucumbers, zucchini, summer squash, winter squash, peppers, more scallions, parsley, chard, head lettuce, and much more – this week: celery, celeriac, flowers, more head lettuce, Brussels sprouts….

The baby is crying and bed is calling, so this will be short this week. Hope you’re all doing well out there, and enjoying the fresh veggies!

Thanks so much!

Christa, Mike, and little Lizzy

Recipes of the Week:

Tempura Spring Veggies with Sweet and Sour Sauce

While at Hannaford a few weeks ago, I found a Tempura mix in the Asian section. Tempura is an Asian-style batter-frying technique, and is very easy to do, especially with the boxed mix. We sliced radishes and cut the pac choi into big chunks, and basically followed the directions on the box to make the tempura. It was delicious! We served it with this sweet-and-sour sauce from allrecipes.com:

• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup water
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

    Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Grilled Pac Choi

In case you were wondering….Pac Choi is Bok Choy (Just like Beijing is Peking)

• 2 head of bok choy
• 1/4 cup melted butter
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1 teaspoon seasoned
• 1 teaspoon ground black pepper

    Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

    In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of pac choi, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.

    Lay the pac choi stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the pac choi stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the pac choi, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Buttered Noodles with Fresh Sage

(From www.food.com)

• 16 ounces egg noodles
• 1/2 cup butter
• 1/4 cup chopped onion
• 6 fresh sage leaves, chopped
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1/4-1/2 cup fresh grated parmesan cheese

Cook noodles according to package directions; drain. Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper. Toss with noodles. Top with parmesan cheese just before serving.

How to eat Kohlrabi:

Kohlrabi is a delicious member of the cabbage family. Crisp and sweet, it is delicious in salads and slaws, or dipped in sauces. Peel the tough outer skin with a sharp knife or vegetable peeler to get at the yummy insides!