Notes from the Farm
We have had quite a busy week. We finally weeded and mulched all the onions, planted the tomatoes in the hoop-houses, trellised the peas and made a few new pig pens, but mostly we have been chasing our cat away from the robin nest near the clothesline. They just fledged on Tuesday.
This Week’s Veggie Feast
Oregano, asparagus, pac choi, shallots, Swiss chard, lettuce mix.
New this Week
Pac choi, aka bok choi, bok choy ….is a type of mustard green related to Chinese cabbage. It is mild in flavor, and has a nice crunchy stem. It can be eaten raw, or cooked (for more info on this check out the British chefs). If you are short on time it can be easily incorporated into a quick egg dish, or added to some miso soup. If you are feeling adventuresome see recipe below.
Finely chop the fresh leaves for a great addition to pasta sauces, pizza, bean dishes, taco fillings, stuffing, or grilled veggies. Oregano’s strong flavor pairs well with grilled meats, marinades, soups and roasted vegetables. Some consider oregano’s soul mate to be lemon, making it perfect for Greek salads, baked fish and souvlaki. In Mexico, oregano flavors bean dishes, burritos and taco fillings.
These shallots are stored from last autumn and want you to eat them up. If they start sprouting, no problem, you can eat the sprouts too. At this point they are probably best stored in the fridge. Use as you would an onion.
Beautiful chard. A great leafy green! So tender right now you could eat it raw, or put it in a blender and add it to a smoothie, or make the Swiss chard crepe recipe below.
spicy miso ramen with chili roasted salmon (or tofu) & bok choy
Salmon and Shitaake Marinade
4-6 ounces salmon, thinly sliced, 3/4 inch thick – 3 to 4 slices per bowl. (or sub tofu, see notes)
4 ounces shitaake mushrooms, stems removed, sliced ( or use cremeni or button)
2 tablespoons soy sauce ( or Liquid Amino’s, or shoyu)
2 teaspoons sugar or honey or maple
1 tablespoon toasted sesame oil
1-3 teaspoons garlic chili paste ( 1= mild, 2= med, 3 = spicy) I like spicy. 🙂
4 cups chicken broth or stock ( or veggie broth)- I know having both chicken broth and miso seem redundant, but the combo really adds depth.
2 tablespoons miso paste
1/2 teaspoon hondashi granules, more to taste ( optional, but will greatly enhance the flavor and really elevate the dish, giving it a smoky depth- FYI it’s not vegan.)
2 baby bok choy – sliced thin, legnthwise
3 scallions – white part ( save the rest for garnish)
4 ounces fresh ramen noodles, cooked according to directions ( or two ounces dry noodles, cooked) Or sub zucchini noodles or kelp noodles or a low carb, paleo option.
Optional Garnishes: scallions, soft boiled egg, chili threads or flakes, chili paste, crispy shallots, sriracha
Preheat oven to broil or 400 F ( Broil is ideal if you have this)
Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
Garnish with fresh scallions, soft-boiled eggs, crispy shallots and chili threads.
Serve with chopsticks and a spoon. It’s ok to slurp. 😉
Source: Feasting at Home
or if you feel like some yummy Mexican food…..
Masa Crepes with Swiss Chard Filling
Serve these crêpes with black beans, a dollop of sour cream, and something fresh, such as slivered jícama and cucumbers with lime and chile.
- 3 eggs
- 1 1/2 cups milk
- 1/2 cup masa harina, roasted corn flour, or fine cornmeal
- 1/2 cup flour
- 1/2 teaspoon sea salt
- 3 tablespoons melted butter or oil
The Chard Filling
- 1 1/2 tablespoons light olive oil
- 1 large white onion, finely diced
- 1 or 2 jalapeno chiles, finely diced, seeds removed if you don’t want their heat
- 1 1/2 teaspoons dried Mexican oregano
- 2 garlic cloves, minced
- 1 heaping cup cilantro, chopped
- 2 or even 3 big bunches of chard, any color, stems removed, leaves roughly chopped
- Sea salt
- 1/3 cup sour cream, plus extra for serving
- 1 cup grated cheese, such as Oaxacan string cheese, queso blanco, Jack, or Muenster
- Put all the ingredients for the crêpes in a blender and blend until smooth, scraping down the sides once or twice as needed. Pour into a liquid measuring cup and set aside.
- Heat the oil in a large nonstick skillet. Add the onions, chiles, and oregano and cook over medium heat, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and cilantro and cook for a few minutes more, then add the chard and cook, turning the leaves occasionally until wilted. Season with salt to taste, and cook until the chard is tender, 4 to 5 minutes. Stir in the sour cream.
- Cook the crêpes in an 8-inch skillet, stacking them up on a plate as you go so that they hold their heat. You should end up with about 10 crêpes. With the prettier side facing down, spread half the crêpe with the chard, add a little cheese, then fold them in half and again into quarters.
- To reheat in a skillet, film it lightly with oil over medium-high heat and add the crêpes. Cook on both sides, the pan covered, until heated through, then serve.
Source: The Splendid Table