This Week’s CSA
First salad mix of the season! Always super tender. A mix of five varieties.
Chinese rhubarb is prized for its medicinal qualities and at one time fetched high prices. Now that we can buy everything on Amazon this is probably no longer the case. Eventually Europeans, tired of paying out the nose for this herb cultivated it on European soil, although the medicinal value did not equal that of the Asian variety. As the abundance and affordability of sugar came into play (this is a crop with a sordid history) people began eating the stem, mostly using it as a fruit substitute in desserts.
A mild Asian green used in stir fries, soups. You could also eat it raw for the crunch value, dipping the tender stalks in a dressing.
One of our favorite herbs, spearmint is easy on the palate and easy on the body. It can be used as a mild medicinal tea during cold and flu season. If this appeals to you let it air dry in a cool room, away from direct sunlight. To use it fresh mince it and add to salads, sauces or make an iced tea.
They are getting hot. Last week for radishes.
Okay, you didn’t get nine poc choi in your box but you can fudge the quantities! The recipe below serves 6.
- 9 poc choi
- 2 tbsp groundnut oil
- 2 tbsp toasted sesame oil
- 1 large garlic clove, crushed and finely chopped
- 1 mild green chilli seeded and finely chopped
- 1 tbsp Thai fish sauce (optional)
- Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
- Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
- Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.