In this week’s share:
- pink radishes
- head of red lettuce
- head of green lettuce
- vitamin green
First of all, a big thanks to the folks who came out yesterday to help with the big tomato and pepper transplanting at the farm. There were lots of little hands to help dig holes, sprinkle bone meal, fill watering cans, and pick every barely ripe strawberry in the patch. If you couldn’t make it out last night, don’t worry — there will be plenty of transplanting opportunities in the coming weeks: sweet corn, summer and winter squash, watermelon… Many hands make light work, though, and the picnic dinner we shared helped us forget our aching backs… at least until this morning.
Too Many Greens? Freeze ‘Em!
If any of you guys still have some kale or vitamin greens chilling in your veggie crisper from last week’s share, don’t throw it away. Whenever you find yourself with more greens than you can handle, think of your future self. He’s the one standing in the frozen food aisle buying a bag of spinach in December. Freezing your own greens is quick and easy and will save you money later.
- Boil a pot of water big enough to handle all the greens you want to freeze (if you have a ton, like we do from time to time, do it in batches)
- Rough chop the greens, removing the thickest part of the kale stem
- Set out a big mixing bowl filled with ice water
- Toss the greens in the boiling water and blanch for 30 seconds
- Remove blanched greens with a slotted spoon and drop directly into the ice water
- Transfer greens to a colander and squeeze out excess water
- Pack greens into a Ziploc freezer bag — don’t forget to label it!
When it’s time to use those greens, microwave them in a covered bowl for 1 minute, squeeze out excess liquid and drop them into sauces, stir-frys, soups, eggs, etc.
Radishes: The Raw and The Cooked
I am a recent convert to radishes. Initially I was put off by their spicy bite, but I’ve found a pink variety that’s sweeter and milder than the traditional bright red cherry bombs. I like them best sliced thinly in a tossed salad where they add some peppery edge to lettuce. But here are some slightly more adventurous radish recipe ideas:
- Pickled Radishes – these are very easy and super tasty on sandwiches, especially with hummus
- Sauteed radishes with bacon – you had me at bacon
- Radish and white bean salad – most reviewers recommend substituting lemon juice for vinegar
- Chicken tostadas with radish slaw – a simple slaw of sliced radishes with cilantro and lime juice cuts the spice of Mexican food
One of my many food fantasies is to one day eat at a legit Japanese ramen restaurant where they serve gigantic steaming bowls of homemade noodles seeped in a rich pork stock and garnished with pungent greens, sliced roast pork and a softboiled egg. This is a far cry from the cooked-in-its-own-styrofoam-cup version of Ramen most of us met in college. Recently we’ve been making our own dumbed down version of the real deal using those wonderful vitamin greens. Here’s my recipe.
- 1 lb package of udon noodles
- sesame oil
- 3 strips of good bacon
- 3-4 scallions, white and green parts separated and finely chopped
- 2 carrots, sliced thinly into discs
- 2 ribs of celery, thinly sliced
- 6-8 baby bella mushrooms, sliced thinly
- 2 cloves minced garlic
- 4 cups vegetable stock
- 2 cups mushroom stock
- generous pile of chopped vitamin greens
- cilantro and Sriracha to taste
- Boil the noodles according to package directions, careful not to overcook. Drain and rinse with cold water. Drizzle with a little sesame oil to prevent noodles from sticking together
- In a large heavy-bottom pot, cook bacon over medium-low heat until fully cooked. Remove and reserve bacon.
- In bacon drippings, sautee the white parts of the scallions, the carrots, the celery and the mushrooms
- When vegetables have softened (~3 mins), add the garlic and stir for an additional minute
- Pour in the stocks and bring to a boil
- Lower to a simmer and add vitamin green. Cook for another 5 minutes
- Divide noodles among bowls, ladle over the soup, and top with crumbled bacon, cilantro, scallion tops and Sriracha hot sauce. I imagine this would also be delicious with fried tofu, a seared piece of fish, chicken or other tasty protein on top.
I Need Your Recipes
We’re sick of eating the same old stuff all the time! Please share your recipe ideas with all of us in the “leave a reply” section below.