Wednesday, May 13, 2015

To Market, To Market...

"I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food."

~ Anthony Bourdain






Hello, folks!  We are swinging fully into market season and love seeing all your friendly faces at market.  May we say that you are beginning to look well fed by your local food already?  It simply brings a glow to the face. Summer CSA is underway and this week is a special one.  Not only do we have lots of vegetables for you, we are offering eggs from a close neighbor for an additional purchase.  They will be on a first come first served basis.

This week's haul will include:

Spinach
Green Garlic
Asparagus
Spring Mix
Bok Choi!
Radishes
Head Lettuce
Braise Mix (Cooking Greens)

Need some cooking inspiration?  Here is any idea from the farm.

Spinach and Bok Choi Braise

  • 3 Tbsp dark sesame oil
  • 1 Tbsp minced green garlic
  • Half pound fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
  • Half pound bok choi, leafed
  • 1 Tbsp sugar
  • 1 Tbsp soy sauce (I use Nama Shoyu... yum!)
  • Salt and Pepper to taste
  • 1 Tbsp toasted sesame seeds (toast yourself or purchase toasted ones)
1 If you haven't already toasted the sesame seeds, do that first. Heat a stick-free skillet on medium high. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted. Remove from pan into a separate bowl as soon as they are done.
2 Heat 2 tablespoons of the sesame oil in a large skillet over medium heat. Once the oil is hot, add the green garlic. As soon as the garlic begins to sizzle, add the spinach/choi and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
3 Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
I adapted this from an original recipe online, compliments of:

Happy cooking!
Echo Team











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