On The Table June 6
What are you doing with your vegetables? Post recipes in the comments!
Surprise! This just in Thursday morning: Produce Change!!! From the farm:
Good morning!
Please note a change in the list of produce your sites will be receiving today. (This is slightly different from what is listed in our farm newsletter!)
GREEN BOSTON LETTUCE (1 HEAD)
RED BOSTON LETTUCE (1 HEAD)
BABY BOK CHOI (2 PCS)
PINK BEAUTY RADISHES
LETTUCE MIX (1/2 LB)
ARUGULA (1 BUNCH)
SUGAR SNAP PEAS (1/2 LB)
STRAWBERRIES (1 QUART)Bon appetit!
Maggie
June 7th, 2007 at 11:05 am
Since I notice we’re getting collard greens in this week’s share, here’s my recipe for them. In the South, where my family comes from, collard greens and black-eyed peas are a traditional New Year’s dish, but they’re good all year round. In addition to the collard greens recipe, I’ve also included one for my version of Hoppin’ John, which is the way black-eyed peas are usually made for the occasion.
Collard Greens
10 or so large collard leaves, chopped
2 tbp olive oil
1 ½ cups onion, chopped
3 cloves garlic (or more if you’d like), chopped
4 tbp red wine vinegar
hot sauce
salt/pepper
1. Wash collard leaves and remove the center stem.
2. Chop leaves.
3. Bring a large pot of water to a boil and drop chopped collards in. Boil for about 5 minutes, drain, and set aside.
4. Sauté onions and garlic in olive oil for 10 minutes over medium heat.
5. Add collard and vinegar to onions. Add salt, pepper, and hot sauce to taste. Sauté long enough to get the seasonings how you want (a few minutes), but don’t let them
get too soft. Serve warm.
Hoppin’ John
This is traditionally made with ham hocks, but since I don’t eat pork I’ve modified it to exclude them.
8 oz dried black-eyed peas
2 tbp olive oil
1 cup onion, chopped
3 cloves garlic (or more to taste – I use a whole bulb), chopped
1 tsp allspice
¼ teaspoon cayenne pepper, or more for a bigger kick
2 tbp soy sauce
salt/pepper
2 cups reserved cooking liquid
1. Cover beans with water and soak overnight. Strain beans and rinse.
2. Cover beans with water and bring to a boil. Simmer for about 1 hour or until beans are
tender.
3. Drain beans and set aside, reserving about 2 cups of the cooking liquid.
4. Sauté onions and garlic in olive oil for 10 minutes over medium heat.
5. Add allspice, cayenne pepper, soy sauce, beans, and reserved liquid to onions and
simmer for 20 minutes so the flavors marry.
6. Salt and pepper to taste. Serve over rice (white works better than brown).
If you want a smokier flavor, try adding a little Guinness to the final mixture as it simmers.
June 7th, 2007 at 11:08 am
And as I was posting this, I now see an update that we’re not getting collards after all! Oh well, I assume we’ll get them sometime in the season, so if the recipe sounds good to you you might want to print it out and save it.
June 7th, 2007 at 6:31 pm
BOK CHOI!!!
I just picked my share up and thought I would throw this up for others. It’s my own invention so if someone wants to add a few comments… I’m making it tonight with beef, but you could use chicken, tofu or pork just as well…
BEEF-BOK CHOI STIRFRY (or tofu, chicken, pork)
(serving size= 3-4)
1 lb boneless piece beef (tenderloin or strip) (or take the bone and use it for soup, or dog, later)
2 heads BABY BOK CHOI!!!!!!!!!!!!!
1/4 cup soy sauce
1 teaspoon fish sauce
2 teaspoon sesame oil
1 tsp fresh minced ginger
3 cloves minced garlic
juice of 1/2 lime + zest
1) Mix soy sauce, fish sauce, sesame oil, ginger, garlic, lime juice and zest in a shallow bowl. Reserve 1 tablespoon aside.
2) Slice beef into 1/4 inch slivers, marinate for 30 minutes.
3) Blanch Bok Choi until tender, drain and set aside.
4) Warm preferred oil in wok or large skillet (sunflower, corn, veggie). Carefully add beef to wok, discard marinade. Cook on high heat until beef is cooked through. Add bok choi and reserved 1 tablespoon of marinade. Incorporate just briefly and serve over rice.
Serve w/ rice!
June 7th, 2007 at 6:40 pm
PS- garnish with cilantro and a sprinkle of sesame seeds!
June 7th, 2007 at 7:00 pm
You’ll be receiving collards again this season, so don’t worry! We hope you’re not too disappointed to be getting strawberries and peas instead of the collards! We hope to see many of you for strawberry picking next weekend.
June 7th, 2007 at 8:56 pm
I certainly can’t complain, and I’m sure everyone else is happy as well, so thanks.