Wednesday, May 27, 2009

Week 2 Delivery

We hope you all enjoyed your first box! We've got a lot of similar veggies this week, and some new recipes to try too.
In Your Box:
salad mix- our salad mix is always changing
bok choi-
one of our favorites-- great fresh or raw, in soups, salads or stir fries. Even try the leaves as chips! Try the bok choi miso~~~>
spinach- yuuuum! Spinach quiche, saag paneer, salads and more.
head lettuce- we grow many kinds of lettuce
swiss chard- red veined green, tender when steamed
asparagus- almost the last of our asparagus for this year.
spring garlic- chop up small and infuse into olive oil for drizzling on bread, salad greens & more radishes- crisp and tastey!
leeks- try leeks in an omelete, scrambled eggs, or soup~~~>
anise hyssop-
can be candied like violets-- these make great 'sprinkles' for special occasion cakes/sweets
spearmint-
another tastey tea, try infusing fresh spearmint in hot water, strain, then put this tea in the fridge for a refreshing drink. For longer storage- hang to dry.
Oregano-
use fresh or hang to dry and then store in a jar. Great in tomato sauces
dandelion greens-
bitter greens stimulate digestive enzymes-- eat a dandelion salad as your first course.
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Bok Choi Miso
1 onion
½ leek
1-2 spring garlic (you can use the whole stalk and leaves)
2 carrots
½ C chopped radish

*sautee onions, leek, garlic in a little sesame oil, until translucent, add carrots and radish, 4 C water, + ½ C coconut milk, cook until carrots are consistency that you like.
*add 1 bok choi chopped horizontally to wilt in the soup
*pull aside 1 C broth and dissolve 2 tablespoons miso paste to warm, not boiling, broth. (add a touch of honey now if you like too.) turn off heat and re-combine. Enjoy!

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Anise Marinade
1 C coarsly chopped anise hyssop leaves
¼ c water
¼ C apple cider vinegar
3 tablespoons tamari or soy sauce
6 tablespoons maple syrup, agave or honey

*combine and heat until anise is wilted. Marinade for tempeh, tofu, meats, etc

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