What You’re Getting:
Standard Shares:
2 heads Pac Choi (Bok Choy)
2 bunches radishes
1 small head broccoli
1 small head broccoli
1 small bunch carrots
Family Shares:
3 heads Pac Choi (Bok Choy)
2 bunches radishes
1 small head broccoli
1 bunch kale
2 small bunches carrots
Farm News:
It’s
that wonderful time of the year again…. CSA season!
We are
so glad you’ve joined us this season, and we hope you enjoy every bit of the
veggies you receive in your CSA bags. If you ever need some ideas on how to
prepare anything, don’t hesitate to check out our blog at bahnerfarm.blogspot.com
for a list of hundreds of recipes by
vegetable.
So
far our spring is going well here – The frost we got a few weeks ago didn’t
kill the tomato plants, and everything is recovering from the cold April and
May temps. We are a few weeks behind, but if the weather stays this warm we’ll
be catching up fast!
Enjoy!
Christa, Mike, and Lizzy
Recipes:
Roasted Radishes with their 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
Pac Choi and Garlic Sausage Stir Fry
Pac choi, 2 heads
1 medium onion
1-2 inches hot pepper
½ cup vegetable oil
1/2 lb garlic sausage
Ginger (a piece about as big
as your thumb)
Soy sauce
Heat the oil in a large
skillet or wok. Dice the onion and add to hot oil. Add minced ginger, minced
hot pepper, and sausage. Sautee, stirring every few minutes, until sausage is
cooked through. In the meantime, chop pac choi into large chunks and rinse in
cool water. Shake off water, and add to dish with 2 tablespoons of soy sauce.
Cook for about one minute, or until leafy portions are wilted and lightly
cooked, while the stem portions remain juicy.
If you’re not a sausage fan,
this recipe also works well with crispy fried tofu.
Serve over rice.
Mmmmmmmmmmmm.
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