What's in the box?
Hakurei Turnip : A japanese salad turnip, white, crispy, mild sweet and some heat. thanks to a couple days in the high 90s last week. some of these turnips may have a radish like bite. These turnip tell the story of transition with their flavor. One day the weather is mild and warming, cloudy and moist, frosty at night to raise the sweetness in spring brassicas. The next day strong southerly gusts and full on sunshine to dry the fields, heat the earth, eggs, and seeds. Ushering in a new season, putting the pressure on. "Hey farmer, summer is almost here." Enjoy these rather egg shaped turnips either raw or cooked. I usually just snack on them in the field,
but if Im feeling civilized I will quarter and slice them thin for salad or leave them whole and roast with other roots like beets, carrot and onion (even fennel if you got it) for that cozy feeling. The greens are awesome over eggs in the morn or steamed or sauted in the afternoon.
Robuschka Beet : Red Beet. This is a new variety for us this year and I will say my new favourite beet!
Transplanted in April, these beets grew happily in compost and mineral rich clay soil with minimal irrigation. and boy does the flavor ring of earthy sweetness?! and dont forget to eat those greens!
These too I slice thin for salad, or roast in oil, and savory herbs. If you or someone you love does not love beets, try the roasting method. a chunky piece of beet baked at 350 to 400 covered in oil, garlic and herby goodness really warms the heart and the belly. At high heat the skin may crust but let the innards get soft and sugars caramelize and then you know its love
Greens Greens and more Greens
Red Russian Kale : Oak shaped leaf, Nutrient power house. Red Russian is probably the vegetable I take with me to the desert island where I only have one food choice. mmm...kale.
Pan braised and topped with ume-miso-tahini sauce (two parts tahini one part miso paste and one part ume paste, generous helping of minced ginger is nice too mixed thoroughly with braising water to desired consistency). This over rice is my default lunch, so simple and satisfying. For the extra adventurous enjoy a 8-12 oz mug of 'greens tea' the rest of the hopefully greenish braising water for the icing on the cake. I have found it cures sugar cravings after meals. Or try it in a quiche or fritatta dish. or cut thinly, salt and massage then top with sesame oil vinegar dressing for massaged kale salad. so many ways to enjoy kale!
SilverBeet Chard: I gave up on chard a long time ago. I had just discovered kale which was way more exciting, plus chard had that weird oxalic acid effect in my mouth, But one look at the seed catalog and the bright stems and metallic look of the leaves and I had to try it. Definitely a pleaser. Chard and I have rekindled a mutual fondness and are trying new things together. I used some in a coconut curry and it was deelish. A customer at the farmers market used it in a creamed chard soup and came back for seconds. mmm mmmmm.
Collards : these "ecologically grown" greens come from Irene Farm in Lower Lake Ca. Farmer Ken Bouche picked these for you himself. Ken was instrumental in the start up of this season- planning, sharing labor and friendship. He shares a love for raising vegetables in a thriving eco system and is an excellent chef as well. I will pick his brain for more recipes. Steamed, sauteed or used like a tortilla these greens will fortify your bones and blood.
Sugar Snap Peas and Snow Peas : These are another item from Irene Farm. totally snackable. I cant stop crunching them, pods and all, long enough to figure out how else to eat them. Honest. Used in salad, attempts at Chinese style stir fry or here with beets and walnut
Walnuts : Cracked by hand, the walnuts come from our farm, picked from the ground last november and dried in our greenhouse. *Warning* there may be small pieces of shell disguised as walnut meat, i have done my best to keep them clean but please be careful and check for shell*. Excellent source of Omega 3 oils. toast for extra flavour. Good brain food.
Lettuce-
Green Butter : Buttery soft and green. This seed comes to us from a Biodynamic school near Sacramento. Excellent flavour and unmatchable texture. It is even a favourite among the cucumber beetles right now. no one can resist the call of butter.
Batavian : Thick, robust and red/green. Batavian Lettuce is not usually seen here in the ol U S of A. Some of us prefer freedom over French lettuce, but not all of us. This is a delicious and hardy leaf that can stand up to the heaviest of dressings, even some heat. used like a tortilla for a wrap around grain and meat/veggies. Now how's that for freedom?!
Enjoy!
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