Week 1

From our farm to your table this week …
Strawberries
Bok Choy
Tatsoi
Mustard Greens
Lettuce

Kohlrabi
Tips for using and/or preserving your produce…

StrawberriesYou probably don’t need any help finding ways to enjoy strawberries.  They may not even last until you get home.  Finley cries for them when he’s near the strawberry patch, calling them “sha-bees.” 

Bok ChoyBok Choy (also known as Chinese Cabbage, Bok Choi, Pak Choy, & Pak Choi) is a staple in the spring and fall in our region.  You’ve probably seen it in the grocery store or enjoyed on your plate at an Asian restaurant.  Its mild, crunchy stems and flavorful, nutrient-rich, dark green leaves are delicious together or prepared or enjoyed alone.  The greens can be used however you like greens and the stems can be used like celery for snacking.  You’ll probably see this lovely veggie in a few more baskets, so don’t be shy, try something new!

Bok Choy is a delicious alternative to traditional cabbage in cold salads or steamed until the leaves become bright green.  Steamed Bok Choy (with a dash of salt, pepper & a splash of lemon juice or vinegar) pairs well with meat, tofu or eggs. 

If the above options don’t sound appealing to you, you may prefer to chop it finely then steam or boil until tender and use or freeze for lasagna, quiche or soup.  The green leaves combine nicely with mustard greens to mellow out the spiciness of the mustard.

Here’s how we’ve been enjoying Bok Choy this week…

Bok Choy Apple Slaw

                   1 large head bok choy, washed and finely chopped

                   2 large or 4 small apples (sweet & crunchy are best)

                   ½  cup sliced almonds

                   ½ cup raisins

                   ¼  cup olive oil

                   ¼  cup cider vinegar

                   1-2 tablespoons soy sauce

                  

        Rinse bok choy and separate stems.  (Clean thoroughly – dirt likes to hide out down at the bottom of those

        long white stems!  Thank goodness they’re grown organically! ) Layer the leaves in stems in one tall stack

        then chop off the stems and dice them into ¼ thick bits.  Roll the leaves up tightly into a log shape and slice

        into fine ribbons down the “log” of rolled leaves.  If you prefer tiny bits over ribbons, chop through the ribbons

        4-5 times in the opposite direction.

        Combine chopped bok choy with remaining dry ingredients.

        Combine wet ingredients and stir or shake vigorously.  Pour over salad, stir and enjoy!

        This will last 3-5 days in the fridge.  Give stored salad a stir before serving.

Tatsoi

Tatsoi is my all-time favorite spring/fall green.  It is mild, tender, and down-right delicious, reminiscent of spinach but surpassing spinach in versatility and taste.  My favorite way to enjoy tatsoi is in cold salad alone or mixed with lettuce and other tender greens.  It’s also wonderful in soups.   This veggie has,spoon-shaped leaves and minimal, slender stems.  The smaller leaves are more mild and some of the very large leaves are a bit spicey. It grows in a pretty rosette. Use it as you would spinach – hot or cold – you won’t be disappointed.

Mustard Greens
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                        You kept my grandma’s kitchen spicy,

                        Mixed with others, you boiled down nicely.

                        With vinegar, salt, and bacon grease,

                        If you were smothered in mashed potatoes, I kept my peace.
Mustard greens are a southern classic.  Their spicy punch is best when combined with other, more mild greens such as the green leaves of bok choy, tatsoi, kale, or turnip greens.  These are best with plenty of oil and/or bacon alongside soup beans, mashed potatoes or grits, cornbread, and green onions.

Lettuce

The tender heads of lettuce you receive this week form a delicious base for light salads of all varieties.  I highly recommend that you try combining this lettuce with tatsoi, sliced strawberries, toasted walnuts, thinly sliced onion, feta cheese and balsamic vinaigrette.  This has been our salad of choice for several weeks now.