No 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...
Read MorePasta with Tatsoi and Brown Butter
When it is a little too cold for a salad, try this pasta recipe for something a little different. You can prepare this recipe with any of the baby greens in your spring greens share. Recipe serves 2-4 (Adapted from AppetiteforChina.com) Ingredients 8-16 ounces pasta, preferably curved or with ridges 1/2 stick unsalted butter 4 – 8 ounces baby tatsoi, braising mix, bok choy, or other greens 1/2 cup chopped sage Freshly grated parmesan Lemon wedges Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At...
Read MoreKaren’s Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette
Recipe courtesy of Karen, Farmstand Crew Member Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!): - 8oz of lentils (cooked but still whole and firm) - bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped - red onion - leeks - garlic - jalapeno or poblano peppers (optional, to taste) - chopped pears (try it with apples, if you’d like!) - salt and pepper - Canola or peanut oil for searing the greens - Cilantro-Mint Vinaigrette (see below for recipe) Heat a bit of oil in a very hot pan and sear bok...
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