This Week’s Share
Note: All CSA members will receive the same quantity of broccoli during the course of the season, although some pick-up sites may receive their first share of broccoli during Week 1 and some may receive their first share in Week 2. Throughout the season we distribute several of our crops on a rotation schedule because of how they mature for harvest.
Welcome to the first week of the CSA season. Each week we will post a CSA Newsletter to the blog that includes a photo and a list of the share, 3-5 recipes that correspond to the share for the week, and any farm news or community updates. We hope you use the blog as a tool for connecting with the farm, finding new and creative ways to use your share, and looking ahead to what vegetables you will be receiving for the week. If you have any favorite recipes you want to share please email them to firstname.lastname@example.org and we will include them in the blog when appropriate. In the share list for most items you can click on the name and it will show you a photo and give you general information, cooking and storage tips, history, and any interesting field notes for that vegetable. Thanks so much for joining us this season, we look forward to growing for you these next 30 weeks.
Hakurei Turnip Recipes
These little gems are enjoyed both fresh and cooked. Sliced and mixed in with a lettuce and mizuna salad is a quick and tasty way to use them.
Fresh Greens Salad with Hakurei Turnips
From the Sauvie Island Organics Crew
1 head lettuce (may increase or decrease quantity depending on needs)
1 bunch mizuna (may increase or decrease quantity depending on needs)
2-3 Hakurei turnips, sliced
2 tablespoons sunflower seeds, toasted and chopped nuts (optional)
2-3 tablespoons of Asian Salad Dressing (recipe below) or dressing of your choice
Wash lettuce, mizuna, and turnips. Leave the mizuna whole, and tear or chop lettuce into smaller pieces and place in salad bowl. After slicing the Hakurei turnips place them in the salad bowl as well. Add seeds or nuts as desired, dress, and toss.
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
1½ tablespoons soy sauce
1 tablespoon plus 1 teaspoon sugar
1½ sesame oil
½ teaspoon fresh ginger, grated
1 tablespoon cilantro, chopped
a few drops of hot pepper oil (optional for those with aversions to spiciness)
Place all ingredients in a container for mixing. You may use a blender or food processor to mix to your desired consistency or shake vigorously in a liquid tight container.
Curried Hakurei Turnips
Adapted from The Veggie Project: Cooking Family-Friendly Meals with Local Produce, http://veggieproject.blogspot.com/2008/07/curried-hakurei-turnips_01.html
2 stems green garlic, chopped
2 tablespoons oil
5-6 Hakurei turnips, sliced thin
2 teaspoons curry powder
1 teaspoon salt
one lemon, cut into wedges
Sauté the chopped green garlic in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender, about 10 minutes. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.
Joi Choi Recipe
Joi Choi, Radish, and Broccoli Stir-Fry
Adapted from Aspargus to Zucchini: A Guide to Farm Fresh Produce by the Madison Area Community Supported Agriculture Coalition
2 tablespoons peanut oil
¼ -½ teaspoon hot pepper oil (optional, but good addition if you like spiciness)
1 bunch radishes, topped and quartered
2 stems green garlic, chopped
2 cups broccoli florets and stems (chopped)
1 three-inch piece of ginger, grated
pinch of salt and pepper
2 heads joi choi, shredded
3 tablespoons rice wine vinegar (or 3 tablespoons dry sherry) with 1 teaspoon sugar mixed in
1-2 tablespoons soy sauce
1-2 cups rice, cooked (optional)
If you are serving this with rice get the rice started before making the stir-fry. Heat oil in wok or deep skillet. Stir-fry radishes, green garlic, broccoli, ginger, salt and pepper until radishes and broccoli softens slightly, 3-4 minutes. Add joi choi and rice wine vinegar mixture; cook 2 minutes. Sprinkle with soy sauce. Serve immediately over rice. Serves 4 if paired with rice.
Green Garlic Recipe
Note: Green garlic is featured in some of the other recipes above, but the recipe below calls for the entire 4 stems included in your share for this week.
Green Garlic Pesto
Adapted from www.culinate.com
4 stems green garlic, roots removed
1 cup raw walnuts, or other nuts you have available
1 to 2 oz. hard, salty cheese (romano, ricotta salata, parmesan, etc.)
2/3 cup extra virgin olive oil
½ teaspoon salt (sea salt and kosher have best flavor)
Cut root ends of green garlic and discard. Cut into 1-inch lengths, discarding the tougher green portions on top. In a saucepan over medium heat toast walnuts by cooking for several minutes, stirring constantly until they start browning. Place nuts and green garlic into a food processor or blender and pulse/process on low until roughly chopped. Cut cheese into chunks, add to blender/processor, and process. In a steady stream while blender/processor is running, add olive oil until desired consistency is reached. Salt to taste and keep in an airtight container in the refrigerator until ready to use. Use with pasta, served over fish, spread on bread, or in whatever way pleases your pallet. If you have to much to use for one meal you can keep in a covered container in the fridge for 7-1o days, or freeze for up 6 months (will freeze up to a year with no cheese added).