We have some great recipies to test your culinary skills this week. The chinese cabbage was a big hit last year, and we are happy to include it in the bag this week. We love to saute it, but if you love fermented foods it would make great kimchi. We included white beets which look a little rough on the exterior, but they have a smooth sweet interior. We also included what might be the last of the leeks for spring. Be sure to use the full greens of both the leeks and the red bunching onions. If you follow us on social media you know that some of our summer crops are ahead of schedule, and will be here before you know it. Dont forget to tag us when you are showing off your culinary skills on social media. We really enjoyed seeing and hearing about all the meals made from last week’s bags.
Sauteed Chinese Cabbage
Cut Chinese cabbage greens into 1 inch ribbons. Mince 1 inch cube of ginger, and 1 clove of garlic, and 1/2 white onion. In a large wok or skillet heat 2 tbsp of a high flash point oil, such as canola oil, peanut oil, or pork lard, over high heat. Add onion and ginger and saute for 30 seconds, then add ginger and saute for another 30 seconds. Add ribboned greens to wok as well as 3 tbsp soy sauce, 1 tbsp rice wine vinegar, adding more as necessary in the same 3:1 ratio, and a dash of red pepper flakes. Saute all ingredients for 2-3 minutes over high heat, then remove from the wok and serve immediately. Pairs well as a side to pork with rice.
Spinach Chive and Red Onion Stuffed Flatbread
To form dough combine 2 cup white flour and 1 cup wheat flour, a pinch of salt, 2 tbsp olive oil, and 1-1/2 cups warm water. Allow to rise for 30 minutes.
Boil 2-3 medium sized potatoes until tender. Mash potatoes (easiest by hand) and combine 1 cup finely chopped spinach, 1/2 cup chopped red onion, 1 tsp salt, and 1/2 pepper.
On a floured surface separate the dough into 8 equal balls, then roll each of the balls flat to 1/4 inch thickness. Place the filling in the center of each flattened dough ball, and then fold the dough in half and pinch along the edge. shove chives with blossoms and some of the red onion in the flatbread.
Heat 2 tbsp cooking over medium heat in a large skillet. Lightly fry each flatbread on each side until golden brown. Serve with sour cream.
Beet, Leek, and Potato Hash
Shred 1 bunch of beets, and 3 medium potatoes, chop the leek. Mix shredded vegetables together in a mixing bowl by hand.
Add 1/4 cup olive oil to a large skillet over medium high heat. Spoon about 1 cup of shredded vegetables into skillet, then flatten to form a patty. Fry until golden brown. Garnish with chive blossoms. Serve with sour cream.
Simple Salad with Creamy Vinaigrette
To make dressing combine 3 tbsp olive oil, 3 tbsp mayonnaise, 2 tbsp sherry (or white wine) vinegar, 1/2 tsp dijon mustard, 1 clove garlic (finely minced) or 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper. Add more mayonnaise if dressing is too tart, though once it's on the salad the flavors are more balanced.
Rinse and roughly chop green oakleaf heads. Add to a large serving bowl and combine with 1/2 cup sliced almonds. Dress with vinaigrette and serve.
Chicken Salad over Red Oakleaf
Roast, saute, or boil 2 chicken breasts. Shred and add 1 cup mayonnaise, 3/4 cup finely chopped celery, 1/4 cup finely chopped chives, 1/4 cup chopped walnuts 2 tsp honey, 2 Tbsp white vinegar.
Serve over a bend of red oakleaf lettuce or on a sandwich.
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
|Sauteed Chinese Cabbage
|Spinach Chive and Red Onion Stuffed Flatbread
|Beet, Leek, and Potato Hash
|Simple Salad with Creamy Vinaigrette
|Chicken Salad over Red Oakleaf
|rice wine vinegar
|red pepper flakes
|2 to 3
|sherry (or white wine) vinegar