1 bunch swiss chard
1 head lettuce
1 head napa cabbage
1 bunch garlic scapes
1 bunch Hakurei summer turnip
1 bunch fresh mint
Farm News:
Happy July 4th!
Peas and potatoes are sizing up, beets are on the horizon, tomatoes are laden with green fruit, and the zucchini and summer squash will be here any day now…. Yowza! We can’t wait for all the summer veggies. I couldn’t restrain myself to two recipes today, so don’t forget to scroll down to the second page today.
Things on the farm are going great, getting very hectic! Today we went over to Sand Hill Farm in Somerville to pick some strawberries and to daydream about the ¼ acre of strawberries we’d like to put in next year. So hopefully there will be strawberries in the CSA in the next few years! For now, you’ll have to be content with blueberries. Not long now for those, either! Can’t wait!
Thanks so much!
Christa, Mike, and little Lizzy
Recipes of the Week:
Mojito!
- 10 fresh mint leaves
- 1/2 lime, cut into 4 wedges
- 2 tablespoons white sugar, or to taste
- 1 cup ice cubes
- 1 1/2 fluid ounces white rum
- 1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Napa Cabbage-Hakurei Slaw with Honey Lime Dressing
- 1 1/2 lbs Napa Cabbage,
- 1 bunch Hakurei turnips,
- 3 spring onions (or 8 scallions),
- 1/4 cup cilantro
Honey Lime Dressing
1 tbsp rice wine vinegar, juice and zest of 1 lime, 1 tbsp honey, 1 clove garlic, minced, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup extra virgin olive oil
Prep the vegetables: Core the cabbage, and cut it into 1/4" to 1/2" thick slices, then slice as thin as possible. Remove the greens from the turnips and grate the turnips. Trim the leaves and roots from the onions, halve, and cut into 1/4" slices. Mince the cilantro. Put all the ingredients in a salad spinner, rinse thoroughly, then spin dry. Make the dressing: Put the vinegar, lime, honey, garlic, salt and pepper in a large bowl, and whisk until the honey and salt have dissolved in the vinegar. Add the olive oil in a thin stream, whisking constantly to emulsify the oil. Toss the slaw: Add the vegetables to the bowl with the dressing, and toss until the vegetables are thoroughly coated with dressing. (To make ahead, save this step until just before it is time to serve the slaw.)
Sautéed Swiss Chard with Parmesan
1/2 cup dry white wine
3 tablespoons olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon minced garlic
2 tablespoons freshly grated Parmesan cheese
1/2 small red onion, diced
salt to taste (optional)
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
Heat olive oil in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
No comments:
Post a Comment