This Week’s Share
Vegetable Stir Fry with Glass Noodles
Adapted from Vegetarian cooking for Everyone
2 ounces mung bean noodles
6 dried Chinese black or shiitake mushrooms
1 pound vegetables – ½ lb. broccoli and ½ lb. Hakurei turnips will work
3 tablespoons sesame or peanut oil
4 teaspoons each of chopped garlic and ginger – if using green garlic increase amount
1 onion chopped
1 or 2 heads Fuyu Shomi, sliced into strips
2 tablespoons soy sauce
¾ cup water from soaking mushrooms
2 teaspoons cornstarch diluted in 3 tablespoons stock or water
1 teaspoon dark sesame, chili, or roasted peanut oil
Soak noodles in warm water for 20 minutes or until soft. Soak the mushrooms in 1 cup warm water for 20 minutes. Reserve mushroom-soaking water and slice caps into strips. Thinly slice vegetables. Heat the wok and add 2 tablespoons of oil. When hot add garlic, onion, ginger, and mushrooms. Stir-fry for one minute, add vegetables. Salt lightly and stir-fry for 4-5 minutes until tender firm. Remove and set aside. Heat the third tablespoon of oil in the wok, add noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return vegetables to wok, add diluted cornstarch, and cook until the vegetables are glazed. Toss with dark sesame oil and serve.
Fuyu Shomi and Buckwheat Noodles in Seasoned Broth
Adapted from Feeding the Whole Family by Cynthia Lair
1 package soba or udon noodles
2 teaspoons toasted sesame oil
1 onion, cut in thin half moons
2-3 cloves garlic or equivalent of green garlic, minced
2-5 Hakurei Turnips cut into matchsticks
5 shiitake mushrooms, cut into bite-sized pieces
2 cups Fuyu Shomi, chopped
4 cups water
1/3 cup tamari, shoyu, or soy sauce
½ pound firm tofu, cut into ½” cubes
1 tablespoon freshly grated gingerroot
Prepare the noodles according to package directions. Drain and set aside.
Heat oil in a 4 quart soup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add turnip and mushroom pieces; sauté a few minutes more. Add Fuyu Shomi, water, tamari, tofu, and ginger. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Serves 4.
Adapted from Vegetarian Times Complete Cookbook
1 onion, chopped
2 tablespoons oil
3-5 Hakurei turnips, peeled and sliced thinly
2 teaspoons curry powder
1 teaspoon salt lemon wedges
Cook onion in oil for approximately 5 minutes over medium heat, stirring regularly, until it begins to brown. Stir in the turnips and cook 5 minutes more. Add curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges. Serves 4.
Lemon Tahini Dressing
Adapted from Vegan World Fusion
½ cup raw tahini
½ cup water
¾ tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon ground black pepper
1 teaspoon cumin, ground
Whisk together all ingredients until smooth and then let dressing sit for at least 15 minutes before serving. This dressing tastes wonderful on sauted lacinato kale. Makes 1 1/4 cups.
Yes, this has been a colder then usual spring. On Friday our night time low was 38 degrees. At this time of year we are usually looking at night time lows of about 50 degrees. We are seeing some cold stress on our more sensitive crops such as beans, basil and cucumbers but with the warmer weather in the forecast they should bounce back quickly. We are keeping the eggplants and peppers happy in the greenhouse until we see night time temperatures hit 50 degrees at which point we will plant them in the fields. We are hoping that summer will truly be here when the solstice hits on Saturday the 21st. As we await the warmth of summer we can truly enjoy the vegetables of a long Oregon spring. In the next few weeks the greens of your share will be brightened by the white of fennel, the orange of carrots and the red of beets.
CSA member Brandon S writes- Love the farm share. A highlight each week for the family. Any consideration of folks submitting the food they make from the share each week — at least a photo— to the blog each week?
For instance I have attached the family meal this Sunday:
“Salad share with roast chicken breast accompanied by mac n’ cheese with sautéed radishes and braised chard. chardonay too.
Any one else want to send in pictures and/or recipes….