Backyard Gardens CSA: Week 2 — June 12, 2014

Welcome to week two of this year’s CSA! There’s not too much to report at the moment, though the crew have been keeping things rolling on the farm by finishing up some new hoop houses, which are now home to plenty of peppers and basil. Also, at our toasty Imnaha garden last week, we planted tomatoes alongside some eggplant and squash. This week’s recipes for beet greens and bok choy are on the simple side, but that means that they are quick and easy to prepare with wonderful flavor. Enjoy!

WHAT’S IN YOUR BIN?

Full Share

Scallion – 1 bunch
Bok choy – 1 head
Lettuce – 2 head
Beet greens – 1 bunch
Spinach – ½ pound
Napa cabbage – 1 head

Half Share

Scallion – 1 bunch
Bok choy – 1 head
Lettuce – 1 head
Beet greens – 1 bunch
Spinach – ½ pound

 

RECIPES

Lemon & Butter Braised Beet Greens

Serves 4

Ingredients:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 garlic clove, thinly sliced
  • 2 pounds baby beet leaves, washed
  • 1 -2 teaspoon fresh lemon juice
  • sea salt & freshly ground black pepper
Directions:
  1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic.
  2. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.
  3. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.
  4. Remove the cover; if there’s any excess liquid, cook until it evaporates.
  5. Toss the greens with the lemon juice, salt, and pepper, and serve hot.

Note: Consider adding goat cheese or bacon to the mix for something a little more savory.

recipe courtesy of Chef Gruyère

Super simple bok choy with miso dressing

Serves 2

Ingredients:
  • 1 bunch bok choy
  • 1 scant tablespoon white miso paste
  • 1 tablespoon balsamic vinegar
Directions:
  1. Heat a large frying pan (preferably with a lid) on your highest heat for 3-4 minutes.
  2. Rinse bok choy well and slice the stems about 1inch across.
  3. Add a little oil to the hot pan, drop in your bok choy and jam the lid on (or cover with a baking tray). Cook for 2 minutes.
  4. Stir, add a splash more water. Cook for a further 2 minutes with the lid on. Taste, if it needs more time, leave it for another minute or so.
  5. While the bok choy is cooking whisk together miso, balsamic, 1 tablespoon water and 2 tablespoons extra virgin olive oil. Taste and season if needed, but usually the miso is salty enough.
  6. When the bok choy is done place on a serving plate and drizzle with the dressing.

recipe courtesy of The Stonesoup