What You’re Getting:
Scallions, 1 bunch
Radishes, 1 bunch
Head lettuce, 1 head
Pac Choi, 2 heads
Summer Turnips, 1 bunch
Mint, 1 bunch
Farm News:
We’ve loved these warm,
sunshiny days that are helping dry the farm out after all that rain! Large
volumes of heavy rain wash fertility out of the soil and increase the chances
of soil borne diseases, so a wet May or June can be frustrating, but with the
sunshine things are starting to bounce back.
Mike and our three
apprentices, Kirsten, Thomas and Kenny, have been spending long days out in the
field to get caught up after the cool, wet weather, and this week will be our
last big planting week, although we will still be planting our successional
crops throughout the season. Lizzy and Christa have been helping out as much as
they can, running the greenhouse, the office, and keeping Lizzy out of trouble.
She’s a mover and a shaker these days!
Enjoy, see you next week!
Christa, Mike, and Lizzy
Recipe of the week:
Roasted Radishes with
Radish Greens
People seem to be on one side
of the fence or the other with radishes, but if you’ve never liked them, this
dish has changed many minds! The roasted radishes are juicy and slightly sweet…
not spicy!
- 2 bunches medium radishes
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Preheat oven to 450°F. Brush
large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch
of green radish tops; reserve trimmed tops and rinse them well, checking for
grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half
and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly
to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle
lightly with coarse salt. Roast until radishes are crisp-tender, stirring
occasionally, about 18 minutes. Season to taste with more coarse kosher salt,
if desired.
Heat a small skillet over
medium-high heat. Add pinch of coarse kosher salt to skillet and cook until
butter browns, swirling skillet frequently to keep butter solids from burning,
about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to
warmed shallow serving bowl and drizzle brown butter over. Sprinkle with
chopped radish tops and serve.
From Bon Appetit, April 2011
If you’ve never had them
before…
Hakurei Summer Turnips
If
you think you don’t like turnips, think again! These turnips are juicy, nutty
and a little sweet, excellent for raw eating. Slice into a salad or dip in a
sauce! Their tops are also great for sautéing.
Pac Choi (Also known as Bok
Choy)
These
crisp Asian veggies are our favorite springtime treats. Fantastic in a
stir-fry. Use the whole head – the juicy crunchy stems are the best part!
Remember, the shares start
out slightly smaller and get bigger as the season builds. Enjoy spring salads
now, and look forward to summer bounty!
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