This week we included some massive heads of Chinese cabbage. We don’t spray any pesticides, so the small bites are from flea beetles, and the damage is only cosmetic. All the leaves are tasty, including the wrapper leaves, so you can chop up the whole head for soup or stir fry. We also included our first picking of Swiss chard, the large leaves with the red stems. We really enjoyed the risotto we made with the chard, and the stems are also really tasty when quick pickled. We had another busy week transplanting, seeding, and weeding. We nearly finished adding a swale to the lowest side of our southern growing area, so now we’re finally able to transplant our field tomatoes and potatoes. We have a lot summer vegetables that are just starting to size up. We hope you enjoy your share this week!
caesar salad with romaine
To make Caesar Dressing- combine 2 oz grated Parmesan, 1 tsp garlic minced, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
Rinse and chop lettuce top with croutons, turnips chopped and dressing.
swiss chard risotto
Heat 5 cups of stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.
Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add chard stems chopped, 1 small onion, chopped and cook until translucent. Add the 2 cloves garlic minced, and a tiny pinch of nutmeg and cook half a minute more.
Add 2 cups rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes. Add 1/2 cup white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.
Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.
When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.
Stir in 1 Tbs butter, 3/4 cups Parmesan, all of the swiss chard chopped, 1 tsp lemon zest and 1 tsp lemon juice.
The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy. Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste. Serve immediately.
garlic scape pizza Pizza with Caramelized Onion
To make quick pizza dough combine 2 1/2 cup bread flour, 1/2 tsp salt, 1 tsp sugar, 1 cup water, 2 Tbsp olive oil, 2 1/4 tsp active dry yeast. Mix dough and allow to rise for 30 minutes.
Chop all the garlic scapes. Chop all the red onions into strips. Add 1 Tbsp cooking oil to a skillet, then add onion and garlic scapes and saute until caramelized and fragrant, then set aside.
After the dough has risen, punch dough down, then form into a round or square pizza dough, and spread over an oiled cooking sheet or pizza stone. Top pizza crust with a thin layer of pizza sauce, then add a thin layer of mozzarella cheese. Add a thin sprinkling of Parmesan cheese along the perimeter of the crust. Arrange caramelized onions evenly across the pizza.
Bake in a 450F oven for 20 minutes, or until the crust becomes golden brown.
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.
cabbage egg drop soup
Sauté 1 onions diced and 3 cloves garlic minced. Heat 2 Tbsp olive oil in a large stockpot over medium-high heat. Sauté 1/2 of the onions diced for about 5 minutes. Add 3 cloves garlic minced, and cook for another 2 to 3 minutes until fragrant. Add all the cabbage chopped small (save flowers for garnish), 8 cups of chicken stock, all of the cabbage chopped, 1 tsp ground ginger,1/4 tsp pepper and stir to combine. Continue cooking until the mixture reaches a simmer.
Simmer. Reduce heat to medium, in order to maintain the simmer. Cover and simmer for 10 minutes, until the cabbage has completely softened.
Remove the lid. Then, while the soup is still simmering, use one hand to continuously stir the soup round and round, creating a “whirlpool”-type motion, while you use your other hand to slowly drizzle in the whisked eggs. The eggs will cook instantly in the hot broth, creating pretty egg ribbons. Add 3 to 4 eggs total
Stir in 2 tsp sesame oil until completely combined. Then give the soup a taste and season with salt, as needed.
Serve. Serve warm.
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.
|caesar salad with romaine
|swiss chard risotto
|garlic scape pizza Pizza with Caramelized Onion
|sauteed Chinese cabbage
|cabbage egg drop soup
|white wine vinegar,
|1 1/2 tsp
|2 1/2 cups
|active dry yeast
|2 1/4 tsp
|rice wine vinegar
|red pepper flakes