Notes From the Farm
We have been, um, enjoying?? all the erratic weather. Leon looked like a wet seal on Thursday; covering all the frost sensitive crops in the downpour. Luckily for Rye and I Leon has the best raingear 😉 We are thankful we did not get the forecasted frost, all the crops survived and they are growing like mad in this heat.
Currently we are working on weeding and mulching the fennel and brassicas. The mulch helps retain soil moisture, keeps the weeds down, and the soil microbes like the extra protection and added nutrients; win- win.
The oyster mushrooms are doing their thing. The medium shares got them last Saturday, so by this week or next everyone should have gotten a serving in their box/bag of veggies.
This Week’s Veggie Feast
Radishes, Spicy Mustad Greens, Mix of Mints, Spinach and Oyster Mushrooms
New This Week
Beautiful multi-colored radishes! Some of them are hot, some not, radish roulette.
Spicy Mustard Greens have a fun, frilly texture and have a little kick. They can be added to a sandwich, eaten like a salad, adorn a taco….anywhere you need a bit of fresh green flavor. Usually this time of year we like to eat our greens raw, but just in case you don’t I found a couple of ideas for cooked mustard greens and added those to the recipe section.
Mints can be used in a salad, made into a tea, or dried and saved for a later date.
Yummy perfection. Eat raw, or lightly braise.
Oyster Mushrooms are one of our newer crops. You can sautee these and add them to eggs, pasta, pizza etc.
Asian-Inspired Mustard Greens
- 1 tablespoon sesame seeds (Optional)
- 1 teaspoon Asian (toasted) sesame oil
- 6 cups washed and chopped mustard greens
- ¼ cup water
- 1 teaspoon minced garlic, or to taste
- 1 tablespoon soy sauce
- 2 teaspoons Japanese rice wine (mirin) vinegar
- 1 teaspoon sake (Optional)
- 1 teaspoon white sugar
Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
Drop Biscuits with Cheddar and Mustard Greens
- 3 cups whole grain flour (I used a combination of white whole wheat and whole wheat pastry)
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 2 cups grated sharp cheddar cheese (about 6 ounces)
- 2 cups cooked leafy greens, well-chopped
- 1 1/4 to 1 1/2 cups milk or buttermilk
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the grated cheese and combine with a fork.
- Stir in the cooked greens.
- Add 1 cup of milk and stir. Continue adding milk and mixing (switching to a hand at this juncture is good) until the dough just comes together and all the flour is incorporated.
- Using a large spoon, cookie scoop or a 1/2 cup measuring cup, portion the dough into a parchment or Silpat-lined baking sheet.
- Bake drop biscuits at 400 degrees F for 18-20 minutes, until they are golden brown on top and the visible cheese bubbles slightly.
- Remove pans from the oven. Serve hot.
- These biscuits freeze well, either prior to baking or after.
Source: Food in Jars