Anyway, it rained on us most of the day, but we enjoyed visiting with the members who stopped in, and tried to enjoy huddling just inside the drip line of our canopy. Is it time for all of us to move somewhere a bit drier? Maybe not. . . the Sun came out today and actually stayed for our entire harvest. My, how little it takes to make us hopeful. Let's cross our fingers and hope for a bit of Summer yet.
In the field, the peas have long pods that will soon fatten for harvest. Our beans are beginning to flower, and the sungold tomatoes have a few ripe fruits (we picked a whopping three pints on Friday, but more will come!) The first two varieties of potatoes are flowering, which means new potatoes in a couple of weeks. Garlic is nearly ready for harvest, tiny Summer squash is growing in the field, and carrots are about as long as my index finger. Everything is poised to mature soon, and we're so ready to bring it to you that we're inspecting it constantly.
As for today's delivery, cauliflower make a first appearance, along with the first sweet onions (planted last Autumn for early harvest). The cherries this week (another selection from Jones Farm in Zillah) are delicious, and the golden chard offers flavor and antioxidants galore. We just had a tiny taste of basil today, and hope for more for everyone soon.
The Red ribbed dandelion is one of Mike's Italian vegetable requirements, and he insists that we include it once each season, much as his father insisted he try it as a child. It really is pretty delicious, and the recipe we have included below makes it easy. Plus, it's exceptionally good for you. On raw dandelion greens (from Self magazine's website): ". . . a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and Manganese."
I won't lecture you about eating your greens anymore. Enjoy your day, do something nice for yourself. Maybe you will make tea from your apple mint and a bit of honey, sit out on the porch this evening, and wish for Summer with me.
Join us for the rest of the 2011 Summer Season!
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, thinly sliced lengthwise
- 1/3 cup sliced almonds (1 ounce)
- 1/2 cup golden raisins
- 2 tablespoons Sherry vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound tender young dandelion greens, any tough stems discarded
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
Gourmet, April 2007
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil, divided
- 2 teaspoons unseasoned rice vinegar, divided
- 1 small container extra-firm tofu, drained
- 1 Tablespoon peanut oil
- 2 green onions, chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, finely chopped
- 2 baby bok choy, leaves separated
- 6 cups loosely packed mizuna (about 8 ounces)
Whisk 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon vinegar in bowl.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
Wipe out any peanut oil from skillet. Add 1 teaspoon sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining soy sauce and 1 ½ teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna and toss occasionally until wilted 2 to 3 minutes. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
Adapted from Bon Appétit, January 2011, by Melissa Clark
- 3/4 pounds red beets, washed and trimmed
- 1 bunch Swiss chard
- 1/8 cup olive oil
- 1 onion, halved lengthwise, cut thinly crosswise
- 2 sliced green onions
- 3 garlic cloves, chopped
- 1 jalapeño chiles, thinly sliced crosswise with seeds (optional)
- 14 ounce can diced tomatoes, (look for low sodium content) drained
- 1/2 cup plus 1 Tablespoon golden raisins
- 1/8 cup fresh lime juice
- 3 oz soft fresh goat cheese, crumbled
- 1 Tablespoon pine nuts
Preheat oven to 400°F. Wrap beets individually in foil. Roast until beets are tender, about 1 hour. Cool. Peel beets, then cut into 1/2-inch cubes. Fold Swiss chard leaves in half lengthwise and cut stalks away from leaves. Cut leaves coarsely into 1-inch pieces. Slice stalks thinly crosswise. Reserve stalks and leaves separately. Cook chopped leaves in large pot of boiling salted water until just tender, about 1 minute. Drain and reserve.
Heat oil in heavy large pot over high heat. Add sliced stalks; sauté until starting to soften, about 8 minutes.
Add onion and next 3 ingredients; sauté 3 minutes. Add drained tomatoes and 1/2 cup raisins. Reduce heat to medium and simmer until vegetables are soft, stirring occasionally, about 15 minutes.
Add chard leaves to pot; stir to heat through. Remove from heat; add lime juice and stir to blend. Season to taste with salt and pepper. Transfer chard mixture to large platter. Sprinkle with beets, goat cheese, pine nuts, and remaining 2 tablespoons raisins. Serve warm or at room temperature.
Adapted from Bon Appétit, December 2005, by Roberto Santibañez