Whew, what a week! We’re happy to report that Beth is back in town, in good spirits, and is on the mend with Leon, Larry, and Zuki’s support. The summer solstice is just around the corner, so of course the weather had to turn for a bout of cold, wet, farming. But not to fear, the plants are hardy and healthy as ever. For those of you who came out for our planting party, thank you for your help.
This week we bring you, for the first time this season, carrots as well as some astounding heads of lettuce that you’ll love. Below are some recipes that offer inspiration for this week’s bin. Be sure to make a batch of carrot top pesto in addition to some som tam thai salad. There’s also a traditional take on turnip greens, one that incorporates bacon and corn bread, just as Momma made.
Till next week,
The BYG Crew
WHAT’S IN YOUR BIN?
Bok choy – 1 head
Carrots – 1 bunch
Lettuce – 2 head
Spinach – 1 pound
Turnips – 1 bunch
Carrots – 1 bunch
Lettuce – 1 head
Spinach – ¾ pound
Turnips – 1 bunch
Bacon-braised Turnip Greens
- 1 pound turnip greens
- 2 slices thick-cut bacon or pancetta, roughly chopped
- 1 medium onion, chopped (1 cup)
- 1 tablespoon red wine vinegar
- 1 cup chicken stock
- 1 pinch of sugar
- Salt and freshly ground pepper
- Hot sauce, optional
- Chop the turnip greens roughly, transfer to a large bowl of cold water, and swirl leaves to loosen any dirt clinging to the leaves. Scoop the leaves out from water and place them in a colander, leaving some water clinging to the leaves.
- Cook the bacon over medium-high heat in a large saucepan or wok until crisp. Transfer the bacon to a small bowl with a slotted spoon and set aside.
- Add the onion to the pan and sauté until translucent, about 5 minutes.
- Remove all but 2 tablespoons of bacon fat from pan. Add the turnip greens to the onions and stir with tongs to wilt the leaves. Add the vinegar, stock, and sugar. Cover the pan and cook over medium heat, stirring occasionally, until the leaves are tender, about 5 minutes.
- Season the greens with salt and pepper, sprinkle the crisp bacon and hot sauce over them, and serve over cornbread.
recipe courtesy of Portland-based chef and food writer Ivy Manning
Thai Carrot Salad
- 2 cups shredded carrot
- 2 tablespoons fish sauce
- 1 tablespoon palm or regular sugar
- 3 tablespoons lime juice
- ½ cup tomato, wedged
- ½ cup dried shrimp
- ¼ cup peanuts
- 10 green chiles
- 5 cloves garlic
- Shred the carrots into a mixing bowl.
- Roast fresh peanuts in a pan over medium heat. Remove the skins and let cool.
- Mix the lime juice and palm sugar together to make a syrup.
- Pound the roasted peanuts until they are broken into halves or quarters. Take them out and set aside for later.
- Pound the garlic and then the chiles until completely broken down.
- Add the tomato wedges and pound slightly, just to release the juice.
- Add the sliced carrots and pound just enough to incorporate, but not so much that you break the carrot pieces.
- Add 2 Tablespoons of the lime juice/palm sugar syrup and 1 Tablespoon of the fish sauce and lightly pound everything together to mix.
- Add the shredded dried shrimp and mix.
- Taste and adjust the seasonings. You may want to add 1-2 more tablespoons of the lime juice/palm sugar syrup at this point.
- Scoop onto a plate and sprinkle with the chopped roasted peanuts. Enjoy!
recipe courtesy of Recipes of Asia
Carrot Top Pesto
Makes about ¾ cup
- 1 cup lightly packed carrot leaves (stems removed)
- 6 tablespoon extra-virgin olive oil
- 1 large garlic clove
- ¼ teaspoon kosher or fine sea salt
- 3 tablespoons pine nuts, toasted
- ¼ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
- In a food processor, combine the carrot leaves, oil, garlic, and salt and process until finely minced.
- Add the pine nuts and pulse until finely chopped.
- Add the Parmesan and pulse just until combined.
- Taste and adjust the seasoning.
Use immediately or cover and refrigerate for up to 2 days.
recipe courtesy of Diane Morgin