Veggie Feast, May 30, 2018

Notes from the Farm

Welcome to the first week of veggie feast.  We are delighted to be able offer you some fine, fresh produce for the 2018 growing season.   We will start out with a variety of mustard greens, Swiss chard, lettuces, spring onions and gradually progress to peas, root veggies, broccoli, cherry tomatoes….We hope to have an abundant season with plenty of variety.  Please be mindful that we also have an abundance of animals on our farm, free range chickens, the occasional pig, lamb, or cow that is wandering around, three cats and one exceedingly friendly dog named Nolly.  Please drive carefully!

This Week’s Veggie Feast

May 30, 2018

Rhubarb

Bee-bop-a-ree-bop rhubarb pie?

Spinach

Spinach does not like the heat, so enjoy it while it lasts.  Perfect for eating raw in a salad.

Yellow Dock

Yellow dock is a tasty plant that conveniently grows in disturbed soils.  Many people view it as a weed not knowing that it has a highly medicinal taproot and edible and nutritious leaves, an excellent source of vitamins A and C, with a fair dose of potassium and iron.  Take care not to over-cook!  If you do you will have a slimy mess, which is not at all appetizing.  Lightly steam or saute for best results.  Use as you would spinach.

Tatsoi

Tatsoi leaves are dark green and spoon-shaped with a mild cabbage flavor.  A member of the Chinese cabbage family, tatsoi greens can be added to a salad mix or tossed with sesame oil and rice vinegar for a side salad.  The leaves can also be added to a stir fry, wonton filling, or soup.

Lettuce

Gather your salad dressings!

Asparagus

Yummy!

Green onions

Using green onions is fairly straightforward since the only inedible part is the very root end, which needs to be sliced off.  The white base can be cooked or added raw to salads, while the green tops are used as a raw garnish.

Dill weed

Use fresh.  For instructions on drying herbs click here.

Mustard Greens

Ruby streaks, golden frills and arugula are all mustard greens, varying in texture and taste, but can be used interchangeably.  They have a bit of a spicy bite, making them a wonderful addition to salads.  They can also be used in soups, sautes, pesto or in an egg dish (see recipe below).

Ruby streaks

Golden frills

Arugula

Recipes

Greens with Avocado and Egg

tatsoi-sandwhich-close-up(serves 1 )

From The Sweet Beet

This is classic comfort food — with a healthy twist. Use any bread you wish and toss on any green you might have one hand…

  • A handful of tatsoi, spinach, kale, mustard green ….)
  • One fried egg
  • Bread (I prefer a heavy rye bread for this combo)
  • Avocado
  • Salt and Pepper
  • Hot sauce (optional)

Lightly saute the greens with olive oil, cook the egg, toast the bread. Assemble.

Lemon Dill Vinaigrette

Ingredients

  • 1/4 C fresh lemon juice
  • 1/4 C Olive oil
  • Finely grated zest of one lemon, optional
  • 1 Tbsp chopped Dill weed
  • 1 tsp Dijon-style mustard
  • Salt and pepper to taste
  • sweetener to taste, optional

Place all ingredients in a jar, screw lid on tightly.  Shake and serve.  Great on salad!

Dill Sauce

A good way to eat your greens.

  • 1/2 cup water
  • 1/4 cup light olive oil
  • 2 ounces baby spinach ( two big handfuls)
  • 1 ounce dill ( tender stems ok)
  • 1 green onion, chopped
  • 1/4 teaspoon kosher salt
  • 1-2 teaspoons fresh lemon juice

Place water, olive oil and spinach in a blender and blend. Add dill, green onion, salt and pepper and blend until smooth. Taste, adjust salt, add more if you like and a squeeze of fresh lemon juice. Place in a small pot, set aside.

Use on fish, meats, eggs….

Source:  Feasting at Home

 

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