Greens Galore!

Greens Galore!

This week's share: Salad Mix,  Boy Choy, Hakurei Turnips, Garlic Scapes, Mint or Cilantro, Cucumber, Sugar Snap Peas

Notes on this week's harvest:

The weather is DRY! We are irrigating all our fields and hoop houses while praying for rain! Many of the crops love the heat and controlled moisture like tomatoes, and summer squash. Which we will see in the CSA shares soon! 

This week we have a bounty of greens and our June friends garlic scapes! 

Salad Mix: Our basic vinaigrette is here. Too simple not to make your own! 

Hakurei Turnips: This batch is beautiful, with delicious greens that are perfect for adding into a quick saute.

Bok Choy: There are many varieties that fall under this category and this season we'll introduce you to several. These "baby" Bok Choy are the variety called Shangai Green Pac Choi. These cuties are perfect in a very quick stir fry with your Garlic Scapes. 

Garlic Scapes: The star of this week's harvest. These are the flower stalk and bud of  the garlic plant. Plants give lots of energy to their flowers. Before these blossom we pick them off so all that energy is redirected to the bulb. The best part is that they are delicious and we get an early dose of the fresh flavor of garlic before the bulbs are ready to harvest. Chop up small and substitute anywhere you would use garlic. Or try this: cut in 3 inch sections and saute or stir fry. The texture is a little bit like a green bean but with garlic flavor. 

Mint or Cilantro: We wish we could give you both of these but due to limited quantities in the field we can only give either. Both are great with the peas or the stir-fry recipe below. 

 

Stir-fry with Variations

This is a guide, not a recipe! 

Heat coconut oil to medium high add chopped garlic scapes, freshly grated ginger, quartered turnips, chopped boy choy, peas.  Cook quickly until greens are just wilted. Season with soy sauce or tamari. 

Other yummy seasoning options:

  • thai red curry paste, coconut milk, fish sauce
  • peanut butter mixed with lime juice, grated ginger, soy sauce, sambal olek and water to thin
  • black garlic, rice wine vinegar, honey

Serve over rice, rice noodles or as a side with some grilled fish or meat. Top with as many fresh herbs as you have - mint, cilantro, basil, scallions!