What a rainy week we’ve been having! It’s hard to tell what kind of season we will have this year, dry, hot, cool, rainy, or all of the above. We’ll just have to wait and see. One thing is for sure, everything is growing super fast right now. The days are fast approaching the summer Solstice (the longest day of the year) and all the dry weather we had forced the plants to grow deep root systems, a combination that is proving to be extremely green right now!
We hope you enjoy this week’s bounty. By request, here are some photos of certain items in the shares this week. I will try to post a photo gallery every week as a reference.
(Click on photos to enlarge.)
You can expect the following produce in your shares this week:
1 bunch kale
1 bunch spinach
1 bunch beets
1 bunch arugula
1 bok choy
1 bunch mixed Asian greens
1 bunch each chives, parsley, cilantro
I know there are a lot of greens, and trust me, it’s going to be like this for a few more weeks! The shares will slowly but surely change until soon they will be completely different from how they are now. We love the greens, and have some wonderful recipes this week in case you feel like you are in a rut.
Rice Bowls with Toppings
The following recipe is a fun way to use various greens throughout the season. When carrots are in season (soon!) they can be used as a topping as well. I love tempeh for dishes such as this, but you can really use any protein you like.
Generously serves four.
2 cups brown rice
2 TBS millet
2 TBS amaranth
2 TBS quinoa
4-1/2 cups water
1 tsp salt
1 pound tempeh
2-3 bunches different greens: kale, bok choy, tatsoi, spinach, mustard or ¼ Chinese cabbage (or even lettuce!)
2 sheets nori, or 3 pieces toasted laver
1 bunch chives, chopped
1 bunch cilantro, chopped
5-7 leaves basil, chopped
For Dressing (may double if you like a lot of dressing)
¼ cup olive oil
1/8 cup toasted sesame oil
½ cup rice vinegar
juice of ½ lemon
2 TBS soy sauce
1 TBS sugar
1-2” piece ginger, grated or juiced
sesame seeds (optional)
- Cook rice over low heat for 45 minutes. Check towards the end to make sure there is enough water, add more if rice seems dry. Turn heat off, remove from heat and leave covered. (This allows the rice to get fluffy and slightly sticky.)
- When rice has been removed from heat but is still covered, fry tempeh in ¼ in. of grapeseed oil over medium heat until toasted on both sides. Remove from oil and drain.
- Prepare the greens by lightly sautéing (wilting) them separately in a touch of oil and a splash water. (Keeping them separate allows diners to choose their own toppings.)
- Make the dressing by whisking the sugar and the ginger into the oils, then by whisking in the vinegar and the lemon juice, followed by the soy sauce. Taste and adjust as desired.
- Slice the avocado into thin slices.
- Slice the nori into thin strips by rolling it up and slicing the end.
- Arrange all “toppings” on a platter. Spoon the rice into bowls. Allow everyone to choose their own toppings. Dress with 2-3 TBS dressing and sprinkle with sesame seeds. Offer chopsticks!
*Any leftovers should be packed separately and assembled before eating. Delicious cold.
I heard from not one, not two, but three members last week that their kid’s favorite vegetable is kale! I also heard from all three members that the following is how they make it. You want the kale to became crispy, but take care that you do not “char” the kale, as the flavor is unpleasant.
1 bunch kale
1 TBS olive oil
apple cider vinegar
- Preheat oven to 325.
- Wash, de-stem and cut kale into 2 inch pieces. Pat dry.
- Toss kale with olive oil, a splash of vinegar and a sprinkling of salt.
- Place on a cookie sheet lined with parchment paper in a single layer, use two sheets if necessary.
- Roast in oven for 5 minutes. Remove from oven and turn over with tongs or a spatula. Roast for 5-10 minutes more until crispy. Serve rather hot or at room temperature.
The Best Salad Ever
(Okay, maybe that applies to last week only, but that’s what I kept saying while munching it down!) Marinating the chioggia beets allows them to become more palatable while maintaining their beautiful candy cane stripes.
1-2 chioggia beets, greens trimmed and washed well
1 head lettuce
½ bunch chives
2 TBS capers, roughly chopped
¼ cup or so roughly chopped herb: parsley, basil, or dill
juice from 1 lemon
1 tsp fine Dijon mustard
1 TBS maple syrup
¼ cup olive oil
salt and pepper
- Slice the beets paper thin. Place in bowl and cover with lemon juice and a sprinkling of salt. Let stand 15 minutes.
- Wash, dry and tear the lettuce into bite-size pieces. Place in serving bowl. Toss with chopped chives and herb.
- Add mustard, oil, maple syrup and pepper to beet/lemon mixture. Mix well.
- Add beet and dressing mixture to lettuce and toss well (I use my hands). Top with capers.
Distributions are going great but just a couple notes for you all:
Sign in please! And on that note, Please take care that you only take 1 bunch (if that’s what the sign says). Sometimes it is easy to grab two without noticing, but that also means you are taking someone else’s bunch.
And remember, if you don’t want something, place it in the extra bin! We had 4 bunches of leftover kale that I am sure someone would have taken!
Feel free to share recipes with us! We love trying out tried and true recipes from you too!