Welcome to the 2012 CSA

June 7, 2012

Welcome to the first CSA distribution for the 2012 season!  Thank you for entrusting your growing to us here at Backyard Gardens.   We appreciate your support and are excited to provide you with healthy, scrumptious, and bountiful vegetables throughout the season.

‘Tis the season of greens, greens, and more greens! And a few other items to mix it up.  We’re harvesting both from the greenhouses and the field right now.  To start the season off, you’re eating spring mixed lettuces and stir fry mix from the Skovlin greenhouse.  This will now  make room for tomatoes that we’ll plant in their place.  Tender baby beet green thinnings from the field are yummy to cook up in their entirety, roots and all.  This leaves room for the remaining plants to grow into full-fledged beets early this summer.  The bok choys are beautifully sized now.  Due to the earlier heat, some have started to flower.  They are still sweet and tender, so we felt ok sharing those with you.  We have several varieties, so you’ll get to try them over the next couple of weeks.  All are great for stir frying or salads.

The mix of greens will vary in the next few weeks, but most are interchangeable for many of the recipes calling for cooking greens.  Stir frying bok choy or stir fry mix with garlic and ginger is a reliably delicious treatment.    Or try throwing some stir fry mix or beet greens in a morning smoothie for extra nourishment for the day .

You’ll note that the list of what’s in the bins will differ for half shares and full shares.  We decided this year to give the half shares more of each of the items that are in the bins, but fewer items than the full shares overall.  The idea is that you have enough of any one item to really make something with it.  Let us know what you think.  If you decide that you want to increase your bin size at any time during the season, let us know.  We should be able to accommodate your wishes

To a great season of growing and eating together…
– Beth  (on behalf of the Backyard Gardens’ crew)

What’s in Your Bin

Full Share:
Stir Fry Mix
Greenhouse Lettuce Mix
Dill
Bok Choy
Beet Greens
Radishes

Half Share:
Stir Fry Mix
Greenhouse Lettuce Mix
Dill
Bok Choy
Beet Greens

Here’s some ideas for what to do with all of your greens…

Beth’s Morning Green Smoothie
Serves 2

2 cups almond or coconut milk
1 apple, chopped
1 Tbs. almond butter
a handful of frozen berries (optional)
a handful of greens (spinach, kale, stir fry mix, or beet greens)
1 Tbs. protein powder
agave or honey to taste
Optional additions:  vanilla extract, grated coconut, fresh ginger root, bananas or other fruit.

Place all in a blender and process.   Drink up for a breakfast of champions!

 

From Lynne Curry’s PURE BEEF Cookbook.  If you haven’t seen a copy of Lynne’s new book, it’s a beautiful tribute to the beef producers in Wallowa County and the recipes that their product has inspired.  If you are a meat eater, this book is a must have addition to your cookbook collection!

Flying Greens with Beef in Oyster Sauce
The legend of flying greens in Thailand involves shooting flames, smoking
oil, and greens on fire. This recipe is not nearly as wild as that, but it
still involves quick cooking over high heat–two of the basic principles of
stir-frying. Bok choy is crisp and tender and the leaves and stems cook at
different times, so be sure keep them separate. Combined with lean round
steak and glossed with sauce, this easy stir-fry is one I enjoy with steamed
short- or long-grained brown rice.

Makes 4 servings
1 ounce dried shiitake mushrooms
2 teaspoons cornstarch
1 tablespoon soy sauce
1 3/4 teaspoons rice wine vinegar
1/4 cup oyster sauce
1 tablespoon peanut oil or vegetable oil
2 garlic cloves, minced
1-inch piece ginger, peeled and very finely chopped (1 tablespoon)
3/4 to 1 pound top round steak, sliced into 1/4 x 1/4-inch strips about 2
inches long
1 1/2 pounds bok choy, stems and leaves separated and chopped
(about 6 cups total)
2 dried whole red chile peppers, optional

Bring a teakettle of water to a boil. Put the dried mushrooms in a small
bowl, cover them with boiling water, and let them soak for 15 minutes. Drain
the mushrooms, reserving 1/4 cup of the soaking liquid. Discard the tough
stems from the mushrooms and slice the caps very thin, and set them aside.
Whisk the cornstarch with the soy sauce, vinegar, oyster sauce, and the reserved mushroom soaking liquid in a small bowl.

Heat the oil in a wok or large skillet over high heat. Add the garlic and
ginger and stir-fry for 30 seconds. Add the beef and stir-fry just until it
is no longer pink. Push it to the outer perimeters of the pan and add the
stems of the bok choy to the center where the heat is concentrated. Stir
continuously until the bok choy is crisp-tender, about 3 minutes. Add the
bok choy leaves, reserved mushroom caps, and chiles, if using, and stir for 1
minute. Add the soy sauce mixture and stir until the sauce is bubbling and
slicks the greens and beef well. Serve immediately.

More Choice Cuts:
Eye round is another good and economy-minded choice for this stir-fry.
Top sirloin steak is a standard for stir-fry.

 

More recipes to check out…

From Epicurious:
Barley Soup With Greens, Fennel,
Lemon, And Dill

NOTE:  You can substitute stir fry and beet greens to the kale, chard, and spinach in this recipe

Crunchy Bok Choy Slaw
From EatingWell:  August/September 2006

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.

 

 

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