Steak Bun
Steak Bun Adapted by Farmer Dave’s from Eating Well (and with meatless inspiration from the Vegan Homemade blog) Ingredients: 1 Tablespoon canola oil* 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed* 6 ounces wide rice noodles 1/2 cup rice vinegar 2 Tablespoons fish sauce* 2 Tablespoons sugar or to taste 4 cups shredded napa cabbage & baby asian greens like bok choy or tatsoi 1 1/2 cup shredded carrot 1 cup thinly sliced radishes 1 cup slivered fresh basil and/or mint 1/2 cup finely chopped unsalted, lightly roasted peanuts Preparation: Heat...
Read MoreButton Mushrooms and Greens
Button Mushrooms and Greens from Winter Foods by Brett Grohsgal & Julia Shanks Ingredients 1 gallon pre-washed greens: kale, collards, swiss chard, bok choi or tatsoi 1/2 onion, sliced 1 pint button mushrooms (portobello or crimini would also work well), sliced 1/4 inch thick. 1 teaspoon salt, plus salt & pepper to taste 2 teaspoons olive oil 2 cloves garlic 1/4 cup white wine 1 1/2 cup heavy cream Directions: Pre-blanch and shock greens: In a large pot of boiling salted water, cook greens until just wilted, approximately 1 minute and drain. Shock in an ice bath, and drain...
Read MoreNo Room In the Fridge Curried Greens Soup
If you have not met Bethany at the East Somerville CSA pick-up, chances are that you’ve spoken with her over the phone or over e-mail. Bethany is the CSA Manager at Farmer Dave’s and in addition to talking with CSA members about all things CSA, she is responsible for coordinating the pick-ups and staff, creating the weekly harvest lists and newsletters, and managing the logistics of the CSA. Last Friday night, she took home her CSA share and realized that she had no room in her refrigerator for all the greens. Soup to the rescue! Ingredients: 1 large onion, diced 1 bunch garlic...
Read MoreSauteed Fennel and Asian Greens with Ginger and Apricot
Adapted by Farmer Dave’s from Clean Food, by Terry Walters Ingredients: 2 tablespoons olive oil 2 tablespoons grated fresh ginger 1/2 fennel bulb, halved, cored and thinly sliced 8 cups sliced Asian greens (such as bok choy, tatsoi, napa cabbage, or Chinese broccoli) 3 tablespoons apricot all-fruit jam 1 tablespoon tamari or other soy sauce In a large skillet or Dutch oven over medium heat, saute ginger in oil 1 minute. Add fennel and saute 5 minutes or until fennel is soft and translucent. Stir in apricot jam and tamari, add greens and gently fold until greens are bright green....
Read MoreChilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
Many of our Spring Greens Share members have been experimenting with tatsoi for several weeks–eating it raw, sauteeing it, putting it in smoothies, etc. Here’s a creative use for this delicious leafy green, borrowed from Kalyn’s Kitchen. This chilled salad is ideal for the warmer temperatures that we’ve been enjoying. You can also use this recipe to prepare bok choy or any other leafy greens you find in your share this week. Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing (Makes about 2 servings, recipe adapted from Big Oven, who got it from the New...
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