|Arugula||1 bunch||1 bunch|
|Broccoli||1 pound||1 pound|
|Hakurei Turnips||1 bunch||1 bunch|
|Joi Choi||2 heads||1 head|
|Lettuce||2 heads||1 head|
|Scallions (Green Onions)||1 bunch||———|
|Sungold Cherry Tomato Plant||1 plant||———|
- Broccoli: This first distribution of broccoli is just a little to get you going. There will be more to come in the next few weeks.
- Hakurei (Japanese Salad) Turnips: These are great to snack on fresh or sliced up in salads, but they also lend themselves well to many cooked dishes. Don’t forget to use the greens, they are tasty too.
- Sungold Cherry Tomato Plant: This week each Family Share will receive a cherry tomato plant.
Cherry tomatoes are wonderful snacks and great in salads. They are easy to grow and fun to pick in small quantities. However, they are very labor intensive to pick on a larger scale. For this reason we are giving you your own plant to enjoy. We concentrate on growing many different varieties of slicing, saucing and heirloom tomatoes, which you will see in your shares starting at the end of July.
Tomatoes appreciate full sun, and plenty of space to climb. Bury the plants deep so that only a little stem and the newest leaves are showing. Water them deeply. This will help to encourage a strong root system. They like a trellis to keep their leaves and fruit off the ground. Once established, tomatoes do not need to be watered more then once a week. Use about 5 gallons of water per plant. Tomatoes don’t like wet leaves so try to keep the leaves dry when you water.
If you do not have room to plant the tomato outside you can plant it in a five-gallon bucket with a drain hole. Keep it in a sunny space and remember to water frequently as container plants tend to dry out quickly.
Chef’s Corner: June
In addition to the crops SIO grows for our CSA program, we also grown and sell produce to 30-40 Portland area restaurants and kitchens, and this season at SIO we are partnering with some of those restaurants for some culinary inspiration. We have been picking the brains of some of the areas most talented chefs and restaurant owners, and have asked them to provide us with recipes and general cooking techniques based on the crops that you receive in your shares. Out at the farm we crop plan separately for both our CSA program and restaurant sales, so you don’t have to worry that part of your share may be going to the restaurant down the street. The recipes that the chefs will feature include a variety of vegetables that you will see in your shares throughout the month, so remember to look back at the Chef’s Corner weekly. For the month of June our featured restaurant is Artemis Foods, located in inner southeast Ladd’s Addition neighborhood. This year we’ve also partnered with Artemis Cafe as a CSA Pick-up site.
Grace Pae, Executive Chef and Owner at Artemis Foods
Founded by Grace Pae in 2001, Artemis Foods Catering is Portland’s premier local, organic and sustainable caterer. In 2008, Grace opened the Artemis Café in Inner SE Portland, adjacent to her catering kitchen, where you can enjoy a casual ambience and the same delicious food that is offered through her off-site catering. The meats are local and natural and the beans, grains, flours, nuts, dairy, sugar and spices are either local, organic, sustainably grown or all of the above! The produce is mostly delivered to her kitchen directly from like minded local farmers, including Sauvie Island Organics! The café serves local beverages, beer and wine and the catering business is fully licensed and insured for full bar service at your location of choice or one of the many wonderful venues that Artemis Foods Catering is on the preferred list for.
Grace trained in a formal chef’s apprenticeship in San Francisco and worked in some of the best restaurants in the Bay Area before relocating to Portland in 1990. She then worked from 1992 – 1999 with the Nature’s Fresh Northwest group as executive chef of their award winning restaurant Sante. She continued with Nature’s as their corporate chef, developing their central kitchen, menus and products sold in their stores and also assisted in the development and teaching of cooking classes in their 3 cooking schools.
From a childhood of natural foods, backyard gardening, foraging, canning and preserving foods with her family, Grace has always been an advocate of local, organic eating. She has proven with Artemis Foods to be a vibrant and passionate match with the local Portland food culture.
Seasonal Recipes by Grace Pae for Sauvie Island Organics CSA
Arugula Walnut Pesto
1 large bunch of arugula
1 cup toasted, skinned walnut pieces
4-6 fresh cloves garlic
1 1/2 cups extra virgin olive oil
Clean, rinse and dry arugula. Using a food processor, fit the blade into the bowl and the bowl onto the machine. Place the walnuts and garlic cloves into the bottom of the bowl, first. Next, place the arugula into the bowl and fit the lid on. Run the processor, adding the oil 1/2 cup at a time. Grind the ingredients until a paste forms, not too fine, leave it somewhat coarse. Remove the pesto from the bowl and place into a small mixing or serving bowl. Season to taste with sea salt. Can add more olive oil if desired, depending on how you want to use the pesto.
I like to use the pesto as a spread on sandwiches. Try it with soft goat cheese and sliced strawberries. Use it mixed in with a bit of cream cheese for a sandwich spread too. Try it thinned a bit with more olive oil and use it as a sauce with cooked pasta or drizzled over grilled vegetables or grilled meats.
Garlic Sauteed Kale with Cajun Spiced Candied Pecans
Go ahead and make the whole batch of kale, leftovers go great in scrambled eggs or as an addition to pizza, soups, or even as a topping on a zesty sandwich! Serves 4- 6
Garlic Sauteed Kale
1 bunch or half pound kale, chopped and washed (should be able to use most of stem)
2 TB olive oil
1-2 tsp. crushed or chopped garlic
Pinch crushed chile flake
Salt and pepper to taste
Heat oil over medium heat in a large sautÈ pan or braising pan. Add garlic and chile flake, stirring quickly, avoid browning garlic and quickly add prepped kale. Cook 2-4 minutes until kale is wilted and somewhat tender. Can place a lid on pan briefly to help soften. Season with salt and pepper to taste. Sprinkle liberally with Cajun spiced candied pecans (recipe below).
Cajun Spiced Candied Pecans
1 pound pecans
1/4 cup light agave syrup (might need to thin with a teaspoon or two of water)
1-3 tsp. Cajun spice (see recipe below!)
Preheat oven to 325F. Place pecans in a strainer basket over a bowl and pour agave syrup over. Shake and stir so pieces of nuts get evenly coated.
Next, place agave coated nuts into another bowl and sprinkle Cajun spice mix over, evenly distributing. Place seasoned nuts on a sheet pan and place in preheated oven. Bake 6-9 minutes, stirring once or twice, until nuts get toasted and start smelling aromatic. Remove nuts from oven, they will get crisp after cooling down. Cool completely and store well covered up to 2 weeks.
Cajun Spice Mix
Mix the following all together. Store in cool dry place and use wherever you like! Hint- take your own small bottles or containers to the health food store and buy your dry spices from the bulk department- get better quality spices, reduce packaging and
3 TB paprika
1.5 TB ground black pepper
1.5 TB ground cumin
1.5 TB mustard powder
3 TB fennel seed (crushed)
2-3 TB cayenne
3 TB dried thyme
3 TB dried oregano
1.5 TB salt
Sesame Garlic Sauteed Mizuna
This is a great and simple method of cooking any greens, but I really like the slight sharp bite of mizuna prepared this way and served with a piece of teriyaki style grilled fish.
Clean, rinse and dry mizuna. In a large pan or wok, heat a couple teaspoons of roasted sesame oil. Add the mizuna and very briefly stir fry, adding a teaspoon or two of chopped garlic. Remove from heat and add salt to taste. Can finish with a touch more of the roasted sesame oil.
Spaghetti with Big Leaf Arugula and Sheep’s Milk Ricotta
From Local Flavors by Deborah Madison
Sea salt and freshly ground pepper
1/2 pound whole wheat spaghetti
1 bunch mature arugula
3 tablespoons olive oil, plus a little extra to finish
1 plump clove garlic, chopped
Several pinches red pepper flakes
1/2 cup walnuts, toasted
1/2 cup sheep’s milk ricotta
Freshly grated pecorino, Parmesan or other hard salty cheese
Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do no dry.
Warm the oil in a large skillet with garlic and pepper flakes. Cook then add the arugula with the water clinging to its leaves. Season with a few pinches of salt and cook until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper and serve with olive oil drizzled over the top.
Arugula Walnut Pesto
(see above in Chef’s Corner section)
Spicy-Broccoli Vegetable Saute
From Chez Panisse Vegetables by Alice Waters
1 pound broccoli
1 head Joi Choi
3-5 Hakurei Turnips, sliced (keep greens for sauté if desired)
1/2 bunch scallions, chopped
2 carrots (optional), sliced thin
1 small knob of ginger, peeled and minced
1 serrano pepper (optional), minced
4 cloves garlic, peeled and minced
3 tablespoons clarified butter (or peanut oil)
2 small dried chili peppers
4 curry leaves (optional)
Salt and pepper
1/2 teaspoon cumin seed
1 1/2 teaspoons mustard seed
1 teaspoon black onions seed
If serving with rice or quinoa get that started first, then make the sauté while the rice/quinoa is cooking. Break the broccoli into bite-sized pieces. Separate the Joi Choi leaves with their stems in tact. Then separate leaves from the stems, tearing large leaves in half lengthwise. Keep leaves and ribs separate. Cut the ribs into 1-inch pieces. Pat the leaves dry. Trim and slice the turnips. Add the turnips greens to the Joi Choi greens, and add the sliced turnips to the sliced Joi Choi stems. Chop the scallions. Mince the the serrano pepper, ginger and garlic.
Heat the clarified butter in large sauté pan. When it is hot, add the carrots and sauté until browned slightly. Add the dried chili peppers and curry leaves if you have them. Continue to sauté over medium heat, adding in succession the turnip and Joi Choi stem slices, broccoli florets, scallions, tossing regularly so everything cooks evenly. Salt and pepper the vegetables and add the cumin seed, mustard seed, and black onion seed. Keep tossing, letting the seeds pop; this removes their bitterness and releases more flavor. Add minced ginger, Serrano pepper and garlic. Taste and adjust the seasoning; the dish should be spicy. Serve with rice, quinoa, or other grain of your choice. Serves 4.
Joi Choi Recipe
Spicy-Broccoli Vegetable Saute
(see above in Broccoli Recipes)
Hakurei Turnips Recipe
Salad With Hakurei Turnips
By Francesca Benedetti (SIO CSA Coordinator)
1 head lettuce, chopped or torn into pieces
6-10 Hakurei Turnips, trimmed and sliced (chop and throw green in if you please, or save them for sautéing with another meal)
3-5 scallions, chopped
1/2 cup broccoli florets, chopped of broken into bite-sized pieces
Place all ingredients in a salad bowl and dress with dressing of your choice. Below are a couple homemade dressing recipes to try if you please.
All-purpose Asian Salad Dressing/ Marinade
Adapted from Astray Recipes, www.astray.com
This dressing is great with fresh greens, sautéed greens, steamed vegetables, and cold meats as well as any other applications you may create for it.
2 tablespoons white vinegar
1 1/2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons sesame oil
1/2 teaspoon fresh ginger, grated
1 tablespoon cilantro, chopped
A few drops of hot pepper oil (optional for those with aversions to spiciness)
Whisk vinegar, soy sauce, sugar, sesame oil, ginger, cilantro and hot pepper oil in a small bowl until smooth.
From EatingWell, www.eatingwell.com
Spoon this tangy dressing over cooked broccoli, green beans, salad or poached fish.
3 tablespoons lemon juice
2 tablespoons water
2 tablespoons tahini
1 small clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Whisk lemon juice, water, tahini, garlic, salt and cayenne in a small bowl until smooth. Makes about 1/3 cup.
From EatingWell, www.eatingwell.com
You can make this dressing ahead and cover and refrigerate for up to 3 days.
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
Freshly ground pepper, to taste
Combine lemon juice, oil, tahini, honey and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper. Makes approximately 1 1/4 cups.