Summer CSA 2014 Week 19 News

Thursday, October 23

An extra CSA week this year!

Cabbage!
Cabbage!

Baby broccoli

This week’s share:

Winter Squash – Your choice of Butternut, Spaghetti, Red Kuri or Long Island Cheese Pumpkins.

Cabbage – Try making cabbage burritos!

Baby Broccoli – This is the freshest, most delicious broccoli ever (ok, but I am a little biased). You can eat ALL of it – the tender stalks, the delicious green leaves AND the florets. Do not waste any of it please! You will note that unlike store bought broccoli, the stalks and leaves are quite delicious! Sometimes during the season I harvest just the leaves to add to a smoothie or to sautee.

Garlic

Onions

Kale

Swiss Chard

Mizuna – This is an Asian green with a slightly mustard taste, but more mild. It is great raw in salads, or added to pasta, or cooked as you would any green! It is mild enough to juice and add to smoothies too!

Mustard – Wonderful cooked with eggs, sauteed with shredded carrots and maple syrup, or used as an alternative topping to lettuce!

Arugula

I am loading you up with greens this week because this is the perfect weather for them and they are all so happy and growing so well! If it is too much for you to consume this week, consider freezing them to use during the winter. Here is how to freeze greens.

Recipes

Sauteed Green Cabbage with Carrots and Thyme
This cabbage is so fresh and sweet, you will not want to overcook it!
– In a large skillet, heat oil and add 2 carrots, julienned, 4 inches daikon radish, quartered lengthwise and cut into 1/3-inch slices, and 4 scallions, thinly sliced on the diagonal. Cook for one minute.
– Add 6 cups finely shredded cabbage and toss to coat with the oil. Stir-fry for 2 minutes. Then sprinkle with a pinch of sea salt and add a large pinch of dried thyme plus 2 Tbsp water. Cover and cook for 6-8 minutes until cabbage is tender but not overcooked.
– Optional: season with 1 tsp umeboshi vinegar. (Umeboshi is a pickled plum from Japan. You can find it in the Asian section of your grocery store. It is tart and delicious!)Cabbage Recipes
101 Cookbooks is a wonderful online recipe journal. And here are some recipes I am excited to try!
Okonomiyaki (Japanese Pizza) Recipe – the cabbage is the pizza crust. I want to make this tonight! http://www.101cookbooks.com/archives/japanese-pizza-recipe.html
Lime and Peanut Coleslaw – take an ancho pepper too for this recipe! http://www.101cookbooks.com/archives/lime-peanut-coleslaw-recipe.html
Chopped Miso Salad – are you familiar with miso? Miso is a fermented soybean paste from Japan that is awesome in salad dressings. (And good for you too! It adds all those healthy beneficial bacteria to your gut!) http://www.101cookbooks.com/archives/chopped-miso-salad-recipe.html

Braised Mustard Greens
Absolutely delicious as a side dish. If you want to cut the spiciness of the mustard greens, blanch them in boiling water for 2 minutes before sauteeing. If not, cut up 1 clove of garlic and sautee in olive oil. Then throw in the mustard greens washed and torn into bite size pieces and sautee for 3 minutes. (Water should still be clinging to the leaves, which will aid the cooking). Add sea salt to taste. Done! Enjoy!

Coconut-Flavored Sweet Potato with Mustard Greens
Simmering mustard greens in coconut milk takes away their spiciness. Serve over brown rice or quinoa. From Greens, Glrorious Greens
– Sautee 1 medium onion thinly sliced together with 1 teaspoon minced garlic and 1 tsp brown mustard seeds for 5 minutes.
– Add 1 1/2 cups coconut milk, 1 tsp ground coriander, 1/4 tsp cayenne powder, 1 cinnamon stick broken in half, and 3 cups cubed and peeled sweet potato. Cover and cook for 10 minutes over medium heat.
– Meanwhile wash and strip the mustard leaves from their stalks. Chop the greens into bite-sized pieces.
– Stir in mustard greens and simmer, covered, over medium-low heat for 15 minutes.
– Remove cinnamon stick. Squeeze in lime juice, and serve!

Martha Stewart recipe for Mustard Greens and Sweet Onion Saute

Three mizuna recipes from Misshomemade.com

Asian Greens with Miso Dressing
A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight. Enjoy this easy mizuna recipe.

Dressing:
1 (2-inch) piece fresh ginger, coarsely chopped
2 TBS white miso
3 TBS tahini (sesame paste)
1/2 cup water
3 TBS fresh lemon juice

Salad:
5 ounces baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped

For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.

Drizzle one to two tablespoons of dressing over each salad and serve. Delightful mizuna recipe.

Mizuna Mozzarella Salad
12 small balls of mozzarella cheese
1 large tomato, seeded and sliced
1 bunch mizuna, trimmed
1/3 cup extra virgin olive oil
1 cup fresh basil, chopped
kosher salt and freshly ground black pepper to taste
1 tsp lemon juice

In a large bowl, toss the mizuna and tomato slices with the fresh basil and olive oil. Serve on a salad plate with a few mozzarella balls and season with a few drops of lemon juice and salt/pepper to taste.

Grilled Mushroom Salad with Mizuna
Dressing:
2 TBS fresh lime juice
2 TBS fresh orange juice
2 TBS fresh grapefruit juice
1 tsp fresh lime zest
1 tsp fresh orange zest
1 tsp fresh grapefruit zest
3 TBS rice vinegar
1/4 cup soy sauce
1/8 tsp white sugar

Combine all ingredients and pour into a small saucepan. Bring to a boil and remove from heat. Cool to room temperature and then chill in the refrigerator for at least 1 hour.14 shiitake mushrooms, stems removed
5 cups mizuna leaves, trimmed
kosher salt and freshly ground black pepper to taste
canola oil

Heat your grill and brush the mushrooms with the canola oil. Grill for 4 minutes on each side, and tear or cut into bite-sized pieces.

In a large salad bowl, lightly toss the mizuna with the 1/2 of the salad dressing. Place on a salad plate and top with some grilled mushroom and drizzle with more dressing before serving.

Need new kale recipe ideas?
Shrimp-and-Potato Cakes with Kale Braised in Chile Broth
Kale and White Bean Stew
Kale and Apple Salad with Pancetta and Candied Pecans (potential Thanksgiving recipe?)

Eat well and have a great Halloween!
Tara

 

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