CSA News: Week 1- May 31 to June 6

This Week’s Share

Share Notes

• Green Garlic: This is a wonderful spring treat. Green garlic is tender young garlic harvested before the bulb is formed. Perfect either fresh or cooked, use the entire stem.

• Lettuce: These small spring lettuce heads will make a wonderful salad. As the weeks go on the lettuce heads will get bigger and bigger.

Welcome to the 2011 CSA Season

The tractor is growling, irrigation water is flowing, and the first CSA harvest of the season is upon us. We want to thank you for your support and what is sure to be another exciting and delicious season of growing and eating. Each Tuesday morning we post the updated blog for the week with the share photo and share list, farm news and updates, and of course several tasty recipes for your cooking pleasure. Always feel free to email or call us with any of your vegetable quandaries, it’s our pleasure to help you better enjoy your share.

Recipes

Joi Choi Recipe

Sesame Noodles with Joi Choi and Roast Chicken
From Eating Local by Janet Fletcher

1 head Joi Choi
1/3 cup peanut oil
Kosher or sea salt
1 pound Fresh Chinese Egg Noodles or dried udon (Japanese wheat noodles)
2 tablespoons fish sauce
2 teaspoons Chinese chile oil, or to taste
1/2 to 1 cup thinly sliced green garlic and/or green onions (optional)
1 cup coarsely chopped cilantro (optional)
1/2 cup dry roasted peanuts
1 tablespoon toasted sesame oil
2 cups hand-shredded roasted chicken

Separate the leaves Joi Choi leave with their ribs in tact. Then separate leaves from the ribs, tearing large leaves in half lengthwise. Cut the ribs into 1-inch pieces. Pat the leaves dry.

Bring a large pot of salted water to boil over high heat. Heat the peanut oil in a large skillet over moderate heat. Add the Joi Choi, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes. Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together the fish sauce and the chile oil.

Drain the noodles in a colander/sieve and return them to the hot pot. Add the Joi Choi, green  garlic and/or green onions, cilantro, peanuts, sesame oil, chicken, and fish sauce-chile oil mixture. Toss well with tongs and serve immediately.

Kale Recipes

Kale Calzone
From Serving up the Harvest by Andrea Chesman

For Basic Pizza Dough (while dough is rising, prepare the filling as instructed below):

4 cups unbleached all-purpose flour
1 tablespoon salt
1 1/2 cup warm water (110° to 115°F)
1 packet (1/4 ounce) or 1 tablespoon active dry yeast
3 tablespoons olive oil

In a food processor fitted with a dough hood, or in a large bowl, combine 3 3/4 cups of the flour and the salt. Measure the warm water into a glass bowl, add the yeast, and stir until foamy. Stir in the olive oil.

With the motor running, pour the water mixture into the food processor and process until dough forms into a ball. Continue processing for 1 minute to knead the dough. Alternatively, add the yeast mixture to the bowl and stir until the dough comes together in a ball. Use the remaining 1/4 cup to lightly flour a work surface. Turn the dough onto the surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just sticky-not dry.

Grease a bowl with oil and place the dough ball in the bowl, turning the dough to coat with the oil. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. While the dough is rising make the filling for the calzones.

For the Kale Filling:

2 cups ricotta cheese
2 tablespoon olive oil
4 cups packed chopped kale
2-3 stems green garlic (or 4 bulbs garlic), minced
1 cup grated mozzarella
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
Heated seasoned tomato sauce, to serve (optional)

To begin, drain the ricotta in a fine mesh metal drainer/sieve. Heat the oil in a large skillet over medium-high heat. Saute the kale in the oil until well coated and slightly wilted, about 3 minutes. Stir in the garlic, cover, and let steam until completely tender, about 2 minutes longer. Remove the cover and sauté for about 30 seconds to evaporate any liquid. Transfer to a medium bowl. Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well. Season to taste with salt and pepper.

Preheat oven to 350°F. Divide the dough into two balls and brush two pizza pans with oil. Use 10 to 12-inch pizza stone if you have one, otherwise use a well floured baking sheet. Stretch dough to each stone or pan. The dough is now ready for filling. Spoon half of the filling on the middle of each dough round. Fold one end of the dough over onto the other to form a half-circle, and press closed with your finger tips. Bake for 30-40 minutes or until well browned, rotating the pans halfway through for even baking. Serve hot or warm, passing the warm tomato sauce at the table, if using. If you aren’t serving calzones soon after removing from the oven, lift onto wire racks so the bottom crust doesn’t become soggy.

Kale Cesar Salad
From Fine Cooking in Season

Thoroughly wash and trim a bunch of kale. Slice into 1/4 inch strips and dry in a salad spinner. Toss with a good Cesar or some other assertive, lemony dressing, and top with some croutons and shaves Parmesan.

Mizuna Recipe

Mizuna Salad with Green Goddess Dressing and Shaved Radish
Recipe from John Sundstrom, Chef/Owner Lark www.larkseattle.com

For Salad:

1 bunch mizuna, washed and spun dry
1-2 stems green garlic, washed and thinly sliced (or 2 bulbs garlic minced)
1 bunch radishes, washed and thinly sliced
1/2 cup sliced/slivered almonds
Kosher salt
Fresh ground black pepper

In a large salad bowl combine mizuna and green garlic. Dress with 4-6 oz. of green goddess dressing (try recipe below, or you can purchase it already made), toss gently, season with salt and pepper. Mound carefully on a large platter (or a number of individual plates), top with radishes and almonds and serve.

For Green Goddess Dressing:

1 oz. Tarragon leaves, chopped
1 oz. Chives, minced
1 oz. Parsley, chopped
1 ea. Shallot, minced
2 stems green garlic, minced (or 2-3 bulbs garlic, minced)
6 ea. Anchovy filets, chopped (optional, but adds strong robust flavor-could also add a couple tablespoons tahini paste for vegetarian option)
1/4 cup Champagne vinegar
1/4 cup Buttermilk
1/2 cup Créme fraiche (or sour cream)
1/2 cup Mayonnaise
Kosher salt
Fresh ground black pepper

Place herbs, shallot, green garlic, anchovy and vinegar in a blender or food processor, blend on high for 30 seconds, transfer to a mixing bowl, whisk in buttermilk, crème fraiche and mayonnaise. Adjust seasoning as desired, chill.

Radish Recipes

Radish Butter for Radish Sandwiches
From Local Flavors by Deborah Madison

A good radish sandwich can be nothing more than sweet butter on bread topped with sliced radishes and sea salt. This recipes gets right to business and brings your radishes and butter to your bread all in one step.

6 radishes
4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Sea salt

Wash and trim radishes. If the leaves are tender and fresh, set a dozen or so aside, stems removed. Slice the radishes into thin rounds, then crosswise into narrow strips. Each should be tipped with color. Chop the leaves. You should have about ½ cup. Mix the butter with the lemon zest until soft, then stir in the chopped radishes, radish leaves, and a pinch of salt. Spread on slices of crusty baguette and serve.

Radish Mango Salsa
From Fine Cooking in Season

Toss diced radishes with diced mango, red onion, minced fresh chile, lime juice, and cilantro. Serve with grilled meats and poultry

Mizuna Salad with Green Goddess Dressing and Shaved Radish
(see above in Mizuna Recipes)