What fantastic weather we have been having! Your produce is looking amazing and it's shaping up to be a great and bountiful season. This week our focus has been on weeding! All that rain has given them a good start on us but that's nothing new. We're hardened weeders. Gonna bust a hoe on some weeds! We will also be mulching our longer term crops in the next week or so. We held off since it was such a wet spring and are happy in that decision since we did not lose any crops to rot. We'll have a ton of great head lettuce for you over the next few weeks as well as snap peas, kohlrabi, zucchini, and green beans.
We have also been busy working on building our new garden shed... well shed is probably not the right word for it! It is going to be amazing. We have the base built and all of the walls up and are hoping to get the roof and siding on this weekend. Pics to follow soon!
WHAT'S IN YOUR BOX THIS WEEK:
Lovelock Head Lettuce
Rainbow Swiss Chard
Some thoughts regarding your produce this week: The spinach is still beautiful but is getting big. It can be eaten raw or cooked but the larger leaves are probably more suitable as a cooking green. Garlic scapes are the tender, immature flower clusters that form on hardneck garlic plants. We need to break them off each plant so that the nutrients and energy is focused on bulb development rather than the flower. They are one of our favorite spring treats! The scapes can be used just like a clove of garlic in cooking, eaten raw in salads, sauteed or grilled. One of our favorite things to do with them is to baste with olive oil, salt and pepper and grill for 2 min on each side. Don't fear the scape! Pea shoots can also be cooked or eaten raw. They are a great addition to salads or stir fries. Take a bite and decide where they might fit into your meal!
RECIPES WE THOUGHT YOU'D ENJOY:
The Mrs' Swiss Chard and Feta Pie:
Mr. Wilkinson's Vegetables
1/3 cup olive oil
1 bunch swiss chard or spinach, washed and roughly chopped
1/2 tsp nutmeg
sea salt and freshly ground black pepper
1 red onion, finely diced
2 cups feta cheese, crumbled
1 tablespoons of pine nuts
4 eggs, beaten
5 1/2 tablespoons butter, melted
10 sheets of phyllo pastry
2 tsp sesame seeds
Preheat oven to 350 degrees.
Heat a large skillet over medium heat, add the olive oil, swiss chard and nutmeg. Season with salt and pepper and cook for 2-3 minutes or until wilted. You may have to do this process in two batches. Remove from heat and strain to drain the moisture.
Place the onion, feta and pine nuts in a large bowl and mix well. Add the swiss chard and mix well to distribute the ingredient evenly. Add the beaten egg and stir to combine.
Take a 2 quart casserole dish and brush all over with melted butter. Layer two sheets of phyllo lengthways in the pie dish and brush with the butter. Then, layer another two sheets of phyllo along the width and brush with butter. Repeat this process so you have four double layers and two sheets of phyllo remaining.
Spoon the swiss chard mixture into the casserole dish and spread evenly. Fold the overhanging phyllo over the filling to enclose, alternating between sides, brushing the top of the phyllo with butter. Place the last two sheets on top, tucking in the corners for a smooth finish, brush with butter and sprinkle with the sesame seeds. Using a fork prick the top of the pie several times and bake for 50-60 minutes or until golden. Take out of the oven and leave to rest for 10 minutes before serving.
Spring Salad with Asian Dressing
1/4 cup rice wine vinegar
1 tablespoon grated ginger
1 tablespoon soy sauce
1 teaspoon honey
3 tablespoons sunflower or vegetable oil
6 cups of torn lettuce leaves
1 cup of spinach
In a small bowl whisk together first 4 ingredients, then whisk in the oil. Dress and toss the greens and serve them right away.
Radish Leaf Soup
Forgotten Skills of Cooking
3 tablespoons butter
5 oz potatoes, peeled and chopped
3/4 cup onion, peeled and chopped
salt and freshly ground black pepper
3 cups of water or stock of your choice
1 cup whole milk
5 oz radish leaves, chopped
Melt the butter in a heavy bottomed sauce pan. When it foams, add the potatoes and onions, and toss until well coated. Season with salt and pepper. Stir well, cover and sweat on a gentle heat for 10 minutes. When the vegetables are almost soft, but not colored add the stock and milk. Bring to a boil and simmer until the potatoes and onions are fully cooked. Add the radish leaves and boil with the lid off for 4-5 minutes, until the radish leaves are cooked. Do not overcook or the soup will lost its fresh green color. Puree in a blender. Taste and adjust seasoning.
Savoring the Seasons
2 cups mixed spring vegetables (radish, peas, pea vines, spinach, kale, chard, arugula, scallions, etc)
2 tablespoons butter or oil
2 tablespoons fresh lemon juice, balsamic vinegar or dry white wine
salt and freshly ground pepper to taste
Chopped fresh chives for garnish
Rinse the vegetables and pat them dry and cut into uniform size, about 1 inch pieces. Heat the butter or oil in a medium skillet over medium high heat and quickly saute the vegetables for about 30 seconds to 1 minute. Squirt with lemon juice, vinegar or wine, cover and continue cooking for another 30 seconds-2 minutes, or until the vegetables are tender-crisp. Add salt and pepper to taste and serve. Garnish with chives.