Growing the good stuff in Athens, GA since 2006

Wednesday, April 20, 2011

CSA Pickups --- Week 2 --- Braising Mix

Roots Farm CSA Week 2: April 19

This Week:
-Sweet Charlie & Chandler Strawberries
-Sweet Onions (“Vidalia-type Yellow Granex)

-Swiss Chard or Kale
-Braising Mix
-Hakurei Turnips
-Easter Egg Radishes
-Lettuce Mix
-Herbs: Dill, Rosemary

On the Farm . . .
Things are really growing out here. We’re excited to have turnips or radishes in the basket this week. If you don’t like turnips, still gives these little white ones a try--they’re different. Sweet, tender, and delicious, I eat them raw in salads and love them . . . and I don’t really love turnips all that much, but these . . . Also, the young, tender Braising Mix is coming out--a delightful, mildly spicy medley. I recommend adding some to your salad mix to give it some kick. Or lightly saute them, as in some of the recipes below. Either way, your greens are good for you, so try them out!

Simple Greens Soup
2 Tbsp butter or oil
1 small yellow onion, medium-diced
1 lb root vegetables, medium-diced
4 cups water or vegetable broth
1 bunch greens (1/2-1 lb) washed and chopped
½ cup heavy cream (optional)

Heat butter or oil in saucepan over medium heat. Add onions; cook slowly, stirring occasionally, until they are translucent (don’t let them brown). Add the root vegetables and water or broth. Bring to a boil, then reduce to a simmer and cook until the vegetables are soft when pierced with a fork, approximately 15 minutes. Add the greens and cook them until they wilt, about 3 minutes. Puree the soup with an immersion blender (or in batches in a blender or food processor) until smooth. Season to taste with salt and pepper. For a creamy version, add heavy cream at the end and heat through. Makes 4 servings. From the From Asparagus to Zucchini cookbook.

Asian-Style Green Sautee
2 Tbsp sesame oil
3-4 cloves garlic, chopped
½ lb mixed greens, coarsely chopped
1 Tbsp vinegar
2 Tbsp tamari
freshly ground black pepper

Heat oil in wok or large skillet to moderate heat. Add garlic and sautee 2 minutes. Remove garlic and set aside. Sautee the greens until just wilted. Remove from heat, and stir in vinegar, tamari, pepper, and garlic. Serve immediately. Great as a side dish or with rice. Makes 2-4 servings. From the From Asparagus to Zucchini cookbook.

Greens & Taters Fry-Up
1Tbsp butter
1 tsp chili oil or vegetable oil with some crushed red pepper
1 baking potato or 3-4 small red potatoes, thin-sliced
1 leek or small onion, finely chopped
salt and pepper
½ lb greens, washed
½ tsp dried ground thyme
¾ cup cooked sweet corn
3 sprigs fresh oregano, torn up (or other fresh herbs except mint)
½ tsp paprika
grated Parmesan (optional)

Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than ¼ cup water, cover the pan, and raise to high heat. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. From the From Asparagus to Zucchini cookbook.

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