Wednesday, May 20, 2015

May 20 or May 23

This weeks' small share contains:  1 bunch of siberian kale, 1 bunch of scallions, 1 head of bok choi, 1 head of frisee, 1 head of lettuce, 2 pints of strawberries.
The regular shares contain:  1 bunch of siberian kale, 1 bunch of scallions, 1 head of bok choi, 1 head of frisee, 1 head of lettuce, 3 pints of strawberries, 1 pound of broccoli, 1/2 pound of spinach, 1 bunch of oregano.

The kale and scallions are together in one bag and the bok choi, frisee, and lettuce are together in another bag.  You either got little gem lettuce or romaine.  The little gem is a very compact, crisp lettuce that makes a great salad.  The frisee is the light green, very frilly head and is a mild endive that is great raw in salad.  The siberian kale makes good kale chips as well as steamed or sauteed greens.

Here are 2 salads we've been enjoying this week:
Frisee Salad:
1 head of frisee
1/2 head of lettuce
ume plum vinegar
extra virgin olive oil
balsamic vinegar
1 scallion
strawberries or raisins
salt and pepper
1.cut the frisee into individual leaves and wash
2.tear half a head of lettuce into individual leaves and wash
3.while waiting for the greens to dry, heat a cast iron skillet over medium heat and toast 1 to 2 cups of pecans until they start to brown and become fragrant.  while still in the warm skillet, sprinkle with salt and drizzle lightly with molasses, stirring to evenly coat.  remove from skillet and let cool.
4. make a dressing of equal parts extra virgin olive oil and balsamic vinegar, a dash of ume plum vinegar and 1 to 2 scallions, white part only, sliced thinly. (use the green part of the scallion with the greens in the salad)
5.combine all ingredients with 1 cup of raisins or a few strawberries sliced thinly and freshly ground black pepper and enjoy!

Bok Choi Salad
1.Cut 1 head of bok choi into individual leaves, wash, and shake off excess water.
2.Slice thinly across the grain all the white part and the leaves.
3.Place in a bowl along with 2 scallions white and green parts sliced thinly.
4.Chop 2 dried chiles de arbol or use crushed red pepper.  sprinkle over salad.
5.Drizzle 1 tablespoon of tamari, 1 teaspoon of honey and 1 tablespoon of white wine vinegar over the salad.
6.Toast 1/2 cup of sesame seeds in a skillet over medium heat until they start to pop and pour over salad while still hot.  Toss the salad and enjoy!

Winter Squash seed just germinating.  Notice how the seed casing still clings the edge of some leaves.

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