Veggie Feast June 21, 2017

Happy Solstice!

This Week’s Veggie Feast

More greens coming at you.

Cilantro

The first few years of our newsletter our dear friend and chef extraordinaire Katie wrote the blog.  She wrote storage tips, usage and history of every vegetable we put in the boxes.  To reference any of that go to our website and look under the herbs or vegetables tabs.  Here is her storage tip for cilantro: Cut the ends off the bunch of cilantro and store upright in a glass with a small amount of water. Covered loosely with a plastic bag and stored in the refrigerator, cilantro will last for several days.

Use cilantro fresh in salsas, pestos, on top of salads, etc.  Great in Thai and Mexican cuisine.

If you want to know why cilantro tastes like soap to some people watch this video!

Napa Cabbage

Pale and crinkled, Napa cabbage resembles a vegetable football that is lighter in flavor than a green or red cabbage.  With its mild flavor, napa cabbage is perfect for an Asian style coleslaw, stir fries, or use the whole leaves for stuffing.  For those of you who love fermenting vegetable projects, napa cabbage will make some excellent kimchi.  Searching saveur.com for ‘kimchi, will give you several ideas on how to make and use kimchi. Napa cabbage does well stored in plastic bags in the refrigerator.  Cabbage can last for some time in the fridge but its nutritional value will decrease with time.

Red Russian Kale

You will see plenty of kale this summer.  Everyone got bundles of Red Russian kale and Dinosaur kale.  They have slightly different flavors and textures and differ in appearance.  You can use them raw in salads, slightly cooked in sautees or lightly stemmed as a side dish.  More info and recipes for kale here!

Asparagus

Last week of asparagus.

Garlic scapes

These scapes can be used in place of a regular clove of garlic.  I made pesto out of them for lunch.

Oregano

Once again!  You can use this fresh in a variety of dishes or dry it for later.

Deer Tongue Lettuce

The heads of lettuce were so beautiful this week that I couldn’t tear them up into salad mix.  Leon thought I was a bit crazy harvesting all I did, but they are at the peak of perfection right now.  All small shares received two types of head lettuce, large shares three.  So I predict salad is in your future!  If you have a container that allows water to drain out, such as a salad spinner the lettuce will keep better.  If not you may want to poke a few holes in the bag in which it came so excess water can drain out.

Recipes

Cilantro Chutney

Cilantro Chutney

(Photo: Jennifer Russell)

Ingredients

  • 1 large bunch cilantro, washed and roughly chopped (about 2 ounces)
  • 6 scallions, coarsely chopped
  • 2 hot green chile peppers (such as Serrano or Thai), roughly chopped
  • 1 teaspoon sugar
  • 2 tablespoons peeled, chopped fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
Procedure
Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days.
Comments on this recipe noted that Indian cooking does not traditionally use olive oil, but grated coconut.

Stir-Fried Slaw

Ingredients

Serves 4 to 6

  • 2 tablespoons vegetable oil
  • 11/2 tablespoons minced fresh ginger
  • 2 large cloves garlic, minced
  • 1 medium red onion, thinly sliced
  • 2 bunches watercress, washed, dried and coarse stems removed
  • 1/4 tightly-packed cup fresh basil leaves, coarse chopped
  • Salt and freshly ground black pepper
  • generous pinch sugar
  • 1/2 head Napa cabbage, shredded
  • 4 whole scallions, thinly sliced
  • 2 tablespoons vinegar (or to taste)

1. Heat oil in a 12-inch wok over high heat. Swirl in ginger and garlic for a second or 2. Add onion, watercress, basil, salt, pepper, and sugar. Stir-fry until watercress wilts.

2. Turn into a bowl and toss with the cabbage and scallions. Serve at room temperature, adding vinegar to taste just before serving.

Source: The Splendid Table

Napa Cabbage Salad

Ingredients

  • 1/3 cup slivered almonds
  • 4 cups (1/2 lb) coarsely shredded napa cabbage
  • 6 ounces snow peas, sliced into half-inch slices on the diagonal
  • 2/3 cup thinly sliced radishes
  • 2/3 cup thinly sliced green onions (including greens)
  • 2/3 cup lightly packed chopped cilantro

Dressing ingredients

  • 1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1/2 clove peeled and minced garlic (about 1/2 teaspoon)
  • 1/4 teaspoon toasted sesame oil
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne powder
  • 1/2 cup mayonnaise

Method

1 Toast the almond slivers in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.

2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.

3 In a separate bowl, whisk together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Source: Simply Recipes

 

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