This Week’s Share
- Green Garlic: This is a wonderful spring treat. Green garlic is tender young garlic harvested before the bulb is formed. Perfect either fresh or cooked, use the entire stem.
- Lettuce: These small spring lettuce heads will make a wonderful salad. As the weeks go on the lettuce heads will get bigger and bigger.
- Turnips, Hakurei: These little guys 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 as well.
Adapted from the Tassajara Recipe Book by Edward Espe Brown
Note: This teriyaki is simple to prepare and great as marinade for tofu, chicken or beef, then used to sauté with any combination of fresh vegetables: this week broccoli, joi choi, hakurei turnips and green garlic would all be great additions to the sauté.
1 cup soy sauce
½ cup sake or white wine
½ cup sugar (or part honey)
1 tablespoon fresh ginger, grated
3 stems green garlic, finely chopped
¼ cup sesame oil
1½ teaspoons dry mustard
For Teriyaki Dish:
1 ½ pounds tofu, chicken, or beef (marinated overnight)
5-6 cups chopped vegetables, try a combination of broccoli, joi choi, hakurei turnips, and green garlic
Combine all ingredients in a saucepan and heat to boiling, then simmer for 10 minutes. Marinate two blocks of drained and cubed tofu or 1 ½ pounds chicken or beef cut into ¾ inch pieces overnight. If using tofu pour the marinade over the tofu while still hot, let cool to room temperature and marinate in the refrigerator overnight. If using meat let the marinade cool some, then pour over uncooked chicken or beef and let marinate in the refrigerator overnight.
When ready to cook pour the marinated tofu/meat and all of the marinade into a large sauté pan or wok. Begin cooking over medium-high heat. When tofu/meat and marinade is completely heated and partially cooked add the vegetables (if using joi choi greens and/or turnip greens add those in the last 5-7 minutes of cooking so they don’t over cook). Cook in marinade for 10 minutes and check tenderness of vegetables. Add greens and cook for another 5 minutes or until all vegetables are tender and ready to eat. We suggest serving this dish over rice or soba noodles.
Cheese and Broccoli Soup
From Vegetables Soups by Deborah Madison
4-5 cups broccoli florets
1 cups chopped broccoli stems
Sea salt and freshly ground pepper
3 tablespoons butter or canola oil
1 onion, chopped
1 celery rib, diced and leaves chopped
½ pound yellow-fleshed potatoes (Yukon Gold or Yellow Finn work well), peeled if desired and diced
1 stem green garlic, chopped
1/8 teaspoon cayenne, or more to taste
1 teaspoon dried marjoram
1 bay leaf
1 pinch of dried thyme
1 tablespoon flour
½ cup light cream, milk, or reserved cooking water from broccoli
2 teaspoons Dijon-style mustard, or to taste
2 cups grated sharp Cheddar cheese
Rye or whole wheat bread, toasted
Separate the crowns from the broccoli stems (reserve stems for use), then separate the crowns into florets. Thickly peel the stems, quarter them, and chop into small pieces. Bring a quart of water to a boil and add 1 scant teaspoon salt and the broccoli florets. Cook for about 3 minutes, then scoop out the florets, reserving water. Rinse under cool water and set aside.
Melt the butter (or heat oil) in a soup pot and add onion, celery, potato, broccoli stems, garlic, cayenne, and herbs. Cook over medium-heat for about 5 minutes, stirring now and then. Add ½ teaspoon salt, stir in the flour, then pour in 3 cups of the reserved water from the broccoli, saving any remainder. Bring to a boil, lower heat, and simmer, covered, until the potato is tender, 10 to 12 minutes. Add the cream or additional broccoli water as needed to thin the soup. During the last few minutes, add the florets and allow them to heat through.
Remove the bay leaf, puree the soup (if desired), and return it to the pot. Stir in the mustard, then taste for salt and season with pepper. Just before serving, stir in the cheese, but don’t let the soup boil or the cheese will toughen. Serve with toast on the side or broken in the soup.
Green Garlic Recipes
Note: Green garlic is featured in some of the other recipes this week, but the recipes below calls for the entire 4 stems included in your share for this week.
Grilled Green Garlic
Recipe from Field of Greens by Annie Somerville
Note: The strong fresh flavor of green garlic hold up well on the grill.
4 stems green garlic, root and loose leaves removed
1 tablespoon olive oil
salt and pepper, to taste
Cut the loose leaves and roots of the green garlic (and save for making veggies stock if you wish). Brush green garlic with olive oil. Sprinkle with salt and pepper. When the grill is ready, brush with olive oil to prevent sticking. Grill until marks appear, then turn and grill the other side.
(see recipe above in Broccoli Recipes)
Mizuna Salad with Roasted Portobello Mushrooms and Gouda
From Gourmet Magazine, August 2009
6 oz. slice Portobello mushrooms
¼ cup olive oil (extra virgin olive oil is recommended)
1 tbsp. plus 2 teaspoons red-wine vinegar
½ teaspoon Dijon mustard
1 bunch mizuna
½ cup coarsely grated aged Gouda cheese
salt and pepper
Preheat oven to 425˚F with rack in middle. Toss mushrooms with 1-2 tablespoons olive oil and 1/8 teaspoon each salt and pepper in a bowl. Roast in 1 layer in 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/8 teaspoon salt, a dash of pepper, and remaining olive oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressting to coat.
Hakurei Turnip Recipes
Turnip and Turnip Green Soup
From Chez Panisse Vegetables by Alice Waters
½ yellow onion
1 stem green garlic
2 teaspoons olive oil
½ tablespoon unsalted butter
1 bunch hakurei turnips with greens (about 1¼ pounds)
1 bay leaf
¼ teaspoon chopped thyme leaves
1 small piece prosciutto or smoked bacon (leave out for vegetarian)
4 cups rich chicken or vegetable stock
salt and pepper
Peel and thinly slice the onion and green garlic. Put in a nonreactive pot with the olive oil and butter and 1 tablespoon of water and stew, covered, until they are soft and translucent. Trim off the stems and greens form the turnips and reserve the greens. There is no need to peel the turnips. Trim off their roots, slice he turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, proscuitto or bacon, stock, and salt and pepper. Cover and simmer over low heat form about ½ hour. Wash the turnip greens and cut them into ½ inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls of shaved Parmesan.
(see recipe above in Broccoli Recipes)