What You’re Getting:
Standard Shares:
1 bunch swiss chard
1 head lettuce
1 bunch hakurei summer
turnips
½ lb salad mix
2 heads pac choi
1 kohlrabi
1 bunch garlic chives
Family Shares:
1 bunch swiss chard
1 bunch kale
2 heads lettuce
2 bunches hakurei summer
turnips
½ lb salad mix
2 heads pac choi
2 kohlrabi
1 bunch garlic chives
Farm News:
Happy
Solstice! Now that summer is officially here, harvests and markets are getting
busier and busier. Although many of our crops are still behind from the cold
spring, things have really picked up as the warm weather continues.
Our
major planting projects are done, and we are settling into our routines for the
summer season. We will continue to seed and plant our successional crops such
as salad and lettuce, and we will seed our fall crops of carrots, beets,
cabbage, broccoli and more over the next few weeks.
Enjoy!
See you next week!
Christa,
Mike, and Lizzy
Recipes:
How to eat: Garlic Chives
Also known as garlic leeks or chinese chives, these
flat leaved chives have a garlicky flavor that can add dimension to many of
your favorite dishes. Often used in Asian cooking, they can be used anywhere
you might usually use chives, or be stir-fried with other vegetables or meat.
One of our new favorites!
Stir-Fried Garlic Chives with Eggs
1 bunch garlic chives
1/4 cup cooking oil or fat
4 eggs
Salt and pepper to taste
Wash and dry the chives. Cut into sections 1
inch long and set aside.
Place a wok (Or other type of pan, if a wok is
unavailable) over high heat and heat until almost smoking. Swirl in 2
tablespoons of the oil. Crack the eggs into the wok and stir around with a
spatula. Add salt and pepper to taste. When the eggs are nearly cooked in
large, fluffy curds (about 30 seconds), remove from the heat.
Reheat the wok over high heat and heat until
almost smoking. Swirl in the remaining 2 tablespoons of the oil. Toss in the
chives and stir-fry for 20 seconds to a minute. Add salt and pepper to taste.
Place the eggs back into the wok and mix with the chives. Plate and serve
immediately.
From:
http://www.seriouseats.com/recipes/2010/04/seriously-asian-stir-fried-chinese-chives-with-eggs-recipe.html
Sauteed Swiss Chard with Lemon and Butter
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 pinch dry crushed red
pepper
1 bunch swiss chard, stems
and leaves cut into 1/2-inch-wide pieces
Juice of ½ lemon
Salt
Melt butter and oil in heavy
large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until
fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until
tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon
onto chard. Season to taste with salt.
Other recipes to try this week:
Here
are some recipes that look great, but I haven’t tested yet. If you try them let
me know how they are!
Lettuce Soup:
Stir-Fried Lettuce
Fresh Mozzarella and
Roasted Kohlrabi Crostini with Crispy Lemons and Shallots
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