Week 2: May 4 & 7
-Kale: Winterbor or Red Russian
-Red Janice Garlic
-Herbs: Cilantro, Oregano, or Basil
Wilted Greens? Never!
Since it's going to be a greens-arific time of year for the next few weeks, I thought maybe I'd impart a few words of wisdom on how to keep your greens fresh and perky all week long. The best method is to wrap them in a damp kitchen towel and then seal them in a plastic bag. Air is the enemy. Keep them damp and sealed, even if that means just tying the grocery sack tight and wrapping it shut well. If your greens do get a bit wilted, you can give them a lift by soaking them in cold water for a while. Good luck, and good greens!
And Speaking of Greens . . . Tat soi!
Tat soi, also called "spoon mustard" for its cup-shaped leaves, can be considered much like bok choy and used interchangeably. The stems are somewhat smaller, as are the leaves, but the flavor is quite similar. The leaves are still soft, crunchy, bitter, and sweet all at the same time. Tat soi can be used in salads, stir-fries, soups, noodle dishes, egg rolls, sandwiches, and more! I've got several recipes for you, and I also hear that you can use this veggie in any dish calling for cabbage. Let me know how that works for you if you try it . . . I tend to use many of my greens interchangeably in dishes, so I wouldn't be surprised if it works quite well.
Fresh Onions & Garlic
So we gave you fresh onions last week and we're adding fresh garlic this one. Garlic already? Well, some of our earliest varieties seem ready, so they're coming your way. Welcome Red Janice. She's a hardneck Turban variety of garlic, beautifully red-striped and delightfully fragrant. She'll peel easily and slice quite nice. Since this garlic is fresh from the ground and not cured, it won't keep well. I recommend using it soon or cutting off the greens and storing it in the fridge. I recommend the same for the onions. You can use the onion greens like chives, but if you don't use them soon, you should cut them off and store them separately from the roots. I find that the onion greens keep really well on the counter in a glass of water, kinda like mint. Or you could bag them and keep them in the fridge.
Athens Farmers Market Opens THIS SATURDAY!
The Farmers Market at Bishop Park is re-opening for the season and opening day is THIS SATURDAY! I recommend getting there early when they open at 8am to see the widest selection of farm-fresh goodies Athens has to offer. I'm sure there will be some veggies there that we don't offer or don't have ready yet, so go on and check it out! Plus, there's live music and amazing prepared food goodies! Not to mention crafts, friends, farmers, and more . . .
May Saturday Workday -- May 8 -- Canceled
Since the grand opening of the Farmers Market is this Saturday, we've decided to send all our forces there to celebrate and help out, and we want to encourage you to do the same. With that in mind, we've canceled our May Saturday Workday. Join us in June to get your farm-working fix, or come out mid-week for harvesting and planting. There's always an opportunity to pitch in at Roots!
Stir-Fried Bok Choy with Cashew Sauce
1/2 cup raw cashews
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp fresh ginger, minced
pinch of red pepper flakes
1 1/2 lbs bok choy
1/4 cup peanut oil
Toast cashews in a dry skillet, tossing frequently, until light brown and fragrant. Combine cashews, vinegar, sugar, soy sauce, ginger, red pepper flakes, and 2-4 Tbsp water in a blender or food processor; puree until smooth. Set aside. Wash bok choy stems and leaves well, making sure to rinse away dirt in the ribs. Separate the bok choy leaves from the stalks. Cut stalks into 1-inch pieces and roughly chop the leaves. Heat peanut oil in a large skillet over high heat until hot but not smoking. Add bok choy stems and cook, stirring often, until crisp-tender, 2-3 minutes. Add the leaves and cook until they wilt and turn bright green, another minute or so. Remove to a platter and cover with cashew sauce, or serve sauce on the side. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Spicy Bok Choy with Sesame Noodles
1 package (8-9oz) fresh sesame- or garlic-flavored linguine
1 Tbsp peanut oil
1 Tbsp sesame oil
1 Tbsp minced ginger
2 tsp minced garlic
1/2 tsp hot red pepper flakes
4 heads baby bok choy, bottoms trimmed
8-12 brown mushrooms, thick-sliced
1 cup sake (rice wine)
2 Tbsp soy sauce
Boil noodles in lots of salted water until barely tender. Drain and keep warm. Meanwhile, heat a wok or very large, heavy skillet over highest flame. Add oils, swirl the pan to coat its bottom, and add the ginger, garlic, and hot pepper flakes. Stir-fry for 30 seconds or less, then add the bok choy and mushrooms and continue to stir-fry another 2-3 minutes. Add the sake and soy sauce, cover the wok, and let steam until everything is tender, 5-8 more minutes. Divide the noodles among 4 bowls. Portion the bok choy mixture over the noodles. Serve immediately. Makes 4 servings. From the From Asparagus to Zucchini cookbook.
Crunchy Bok Choy Ginger Salad
1 medium bunch bok choy
1 cup shredded daikon radish
1 Tbsp salt
1/2 cup slivered sweet peppers (red, yellow, or orange)
1/4 cup finely chopped green onions
1-inch knob of ginger root, grated
2 Tbsp chopped mint
2 Tbsp chopped cilantro
3 Tbsp rice vinegar
2 tsp honey
pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from the mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. From the From Asparagus to Zucchini cookbook.
For more recipes for tat soi and bok choy, click here. Happy cooking!
Please let us know what you think of these tasty treats, or share your own recipes with us! I always love hearing of a new way to make amazing veggie dishes. Yay!