Another wonderful week. It sure is nice to say this.  I love it when we harvest a crop and within 24 hours something new moves in.  The Chinese Cabbage was harvested in the morning and by the next morning 200 kohlrabi starts took their place.  Same for the Radishes.  They were out-Scott does his magic, cleans everything up,  prepares the area and says “it’s ready for you” and I had Daikon Radish seeds planted by supper.  Things are running pretty smoothly around here.  We are staying ahead of the weeds and all crops seem to be settling in.  We laughed on the first day of Summer because we both said “Man, it’s over”…..if it isn’t planted or planned by now we are out of time….crazy to think this way.

A quick photo tour of the garden.

This nice lady greets me at the greenhouse.

Tomatoes ripening on the vine.

Beautiful Potato Flowers.

Broccoli Plants starting to head up.

One of us will soon be eating this little cucumber.

One of the cucumber rows.

Savoy Cabbage just starting to head.

The Garden offered up many options this week and  it was hard to winnow down the selection so we were certain the box lid would close (a common mid summer problem), and that we would not all be overwhelmed with leafy green overload.  Fodder!-In Scott’s words.   Over 3.5 inches of rain fell last week. Gratefully we have not had any flooding issues and even though it is wet and mucky in places we are thriving.

WHAT IS IN YOU BOX

Lettuce-A sweet, dark leafed head.  It glows under the row cover when the sun is just right.  A favorite, and makes a beautiful salad.  A second lime green lettuce is also included this week.  We were unimpressed with it’s performance but it is very tasty.  It’s called “prize head”-not in our book.  Anyway, an add on here it will make a pretty accent in the salad bowl.

Sugar Snap Peas-They are here!  Our first picking through a huge patch….this is just the beginning!  This variety is called Sugar Ann.  The earliest sugar snap pea to produce in our area.  Ripening few days ahead of the others.  You can eat the entire pea-pod and all.  Great for snacking.

Chinese Cabbage-WOW! These loved the cool Spring.  HUGE! heads.  Will hold well in the refrigerator for a looooooong time. We cut it in 1/2 soak it in the sink in cool water, rinse and store it in sealable plastic bags in the fridge ready for future use. Tastes great raw too in salads or on sandwiches.  A few interesting recipes at the end of this post too.

Salad Turnips- We are harvesting all 4 varieties this week.  Scarlets are the spicier ones-whites quite mild.  Remember the greens are edible too.  Sauté and serve as a side or atop  a bowl of your favorite pasta dish.

Fennel-Another crop that really loved the cool Spring….this is the first harvest of more to come.  Fennel fronds taste really delicious added to water with citrus wedges (lime, lemon, orange).  Very refreshing.

Radish-A small forgotten patch.  We seeded an area in and covered it with row cover and forgot about it until this week.  So, the last few gems until Fall.

Cilantro-A nice flavorful bunch.  A quick salad dressing is olive oil and lime with a bit of chopped cilantro mixed in.  Or added to a favorite mexican dish.

Strawberries-Baraboo Group only.  Delicious and Sweet.  We are thrilled that we are able to add this crop to our CSA weekly offering.

The “extra/trade” box  will have a few surprises…..snow peas (the delicious long skinny guys) have just started to produce-grab a handful if you wish.  A few smaller heads of broccoli and some monster heads of chinese cabbage too.

BEST GUESS FOR NEXT WEEK

lettuce, kale, garlic scapes, peas, broccoli

Coconut Cilantro Rice

This is a guest post from For the Love of Cooking.

After looking online for different Asian rice recipes, I decided to make my own version of coconut cilantro rice. In this recipe I used light coconut milk (because that’s what I had on hand) but if you want the rice to have a stronger coconut flavor and to be extra rich then you should definitely use regular coconut milk. I think the cilantro gave it an extra special flavor and it really paired perfectly with the Asian Salmon and the Garlic-Ginger Bok Choy Sauté.  It turned out really delicious and we all loved it, even my daughter, who usually doesn’t care for rice.

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

Print

Coconut Cilantro RiceYield: 4-5

Total Time: 30 min.

Ingredients:

• 1 tsp olive oil
• 1 clove of garlic
• 1 cup basmati rice
• 1 cup chicken broth
• 1 cup light coconut milk
• 1/2 cup fresh cilantro, chopped
• Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and coconut milk then season with sea salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped cilantro and mix until well combined. Taste & re-season if needed. Serve and enjoy.

Recipe and photos by For the Love of Cooking.net

 

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Recipe for Spicy Mexican Slaw with Lime and Cilantro

This Spicy Mexican Slaw is a salad I make over and over again!

Don’t you love it when you stumble on a recipe with such a perfect combination of ingredients that after one bite you know you’ll be making it over and over again? That’s just how I felt when I tasted this fabulous cabbage salad. I have in fact made it two more times in less than two weeks, and completely loved it each time. As soon as I read the recipe in Fine Cooking Annual 2008, with an ingredient list that included cabbage, cilantro, mayo, and lime I knew I’d be making it soon. I did adapt the recipe a little, and since I like my cabbage salads to stay crunchy, I completely ignored the recipe instructions to salt and drain the cabbage.

Spicy Mexican Slaw with Lime and Cilantro
(Makes about 4 servings, recipe can be easily doubled. Recipe adapted slightly fromFine Cooking Annual 2008.)

Ingredients:
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro (or more)
4 T mayo
3 T fresh lime juice (more or less to taste)
hot sauce to taste (I used about 1/2 tsp. green Tabasco sauce when I first made this, but lately I’ve been using Sriracha sauce)
salt to taste (I used Vege-Sal)

Instructions:

Thinly slice cabbage, using a mandoline or food processor if desired. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and hot sauce. (You may want to start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers!

Printer Friendly Recipe

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By: starvingchef

 

{mustard glazed chinese cabbage}[gluten-free]

Ingredients:

1 chinese cabbage, cut into quarters

Marinate:

1 ts honey

2 garlic cloves, pressed

1 ts olive oil

1 ts dijon mustard

Method:

Mix all ingredients for the marinate and glaze the cabbage with it. Place them onto a baking sheet and bake it until they are golden brown. Sprinkle it with chopped scallion when served.

Easy Chinese Cabbage Soup

Printable recipe
By Pig Pig’s Corner

Prep time: 5 mins
Cook time: 15 mins
Yield: serves 2-3

Ingredients:

• 1 head Chinese cabbage – cut into strips
• 1 1/2 cups low sodium chicken stock
• 3 tbs goji berries
•  Salt
•  White pepper powder

Directions:

• Place chicken stock into a pot and bring to boil.
• Add all the cabbage and leave to cook until they are wilted. This should take about 10 mins or less. [1 1/2 cups of liquid is not enough to cover all the cabbage, don’t worry, the cabbage leaves give out a lot of water.]
• When all the leaves are soft, add goji berries and leave to simmer for another 5 mins.
• Season to taste with salt and pepper.

Variations:

• Marmite works well too.
• If I run out of low sodium chicken stock, I use water + a bit of Knorr chicken powder.

  

Chinese Cabbage & Fennel Salad

This salad is crisp and tastes really refreshing!

Ingredients for 2 servings

-1 fennel bulb/1 φινόκιο
-1 Chinese cabbage/1 Κινέζικο λάχανο
-2 stalks spring garlic/2 πράσινα σκόρδα
-1 green apple/1 πράσινο μήλο
-1 lime/1 λαϊμ
-1 tsp mustard/ 1 κ.γ. μουστάρδα
-2 tbsp olive oil/2 κ.σ. ελαιόλαδο
-some leaves of the fennel/λίγο φρέσκο μάραθο (το πάνω μέρος από το φινόκιο)
-salt to taste/αλάτι
-3 tbsp raw pine nuts/ 3 κ.σ. ωμο κουκουνάρι

Finely chop the Chinese cabbage, the fennel bulb, some of the fennel leaves and the apple. Juice the lime and mix with olive oil, mustard and salt. In a bowl mix the salad, pour in the dressing and top with pine nuts.

I did not realize that last weeks post only went to those that signed up for direct e-mail updates and not the general blog in time for the 3 pick up on Monday…..all fixed now.  Sorry for any confusion.

Another big week here in the garden.  We are pleased that all 200+ pepper plants are settling into their new home.  Lots of delicious and colorful sweet bells, bull horn varieties as well as a fun mini sweet called Lunchbox. 4 hot and medium hot varieties too for salsas and stuffing.  The eggplants are happy next to their neighbors the cauliflower and both crops enjoyed a few perfect rain showers.  We transplanted all the watermelon and muskmelon starts out on Thursday night.  3 of our favorite watermelon and a reliable and tasty muskmelon called Pride of WI.  It should be quite a bounty!  We finished the watermelon job with time to spare and quickly seeded in a long long row and then some of edamame.    Anytime we had a spare minute we would WEED and WEED and WEED.  This is the time of year that is so important to stay on top of all the weeds, they can quickly overtake a patch and choke out a crop.  The sweet potato slips I mentioned last week arrived and are beautiful.  Scott and I will get them transplanted in tomorrow as the last big deal crop  to get in the ground.

Maeve likes to play “train” when the boxes are lined up ready to be packed in the morning.

WHAT IS IN YOU BOX

Salad Turnips-We look forward to these every Spring and Fall.  A nice crop of  4 varieties-2 white and 2 scarlet.  We should have at least a few weeks harvest.  Not too spicy and NOT the big Fall turnips.  Delicious raw on salads or can be roasted or fried.

Radishes-The same tasty mix as last week.  This harvest finishes up the bed.

Garlic Scapes-The top cutting of the garlic plant.  Tastes just like the garlic bulb that we will be eating in the near future.  Use it in any way you would use garlic.  Stores well in the refrigerator sealed in an airtight bag or container.

garlic scapes in the garden.

Lettuce-Another very pretty head this week, an oak leaf variety.

Spinach-A 1/4 pound bag for everyone!  We are thinking that this will be the last week.  The patch is slowing down.  Leaves are not as juicy and sweet as when the temperatures are cool and a few plants are wanting to bolt.  Spinach will revisit in the Fall.

Swiss Chard-Beautiful!!!! Big bunches.  Swiss chard looks (and tastes!) fantastic this year.  Long tender stalks and delicious thick juicy leaves.  Maeve was eating it right out of the garden as I was harvesting.

Pea Shoots-A treat!  Just cut these little mini vines and add to your salads or sandwiches.  Packed full of wonderful pea flavor.  They are  “cut and come again”.  Just snip with a scissor what you would like for your meal and they will keep growing.  Store on a bright windowsill in a shallow plate or bowl.  Keep moist water when needed.

Strawberries- 1/2 pound+ pint. Erdman group this week.  Baraboo group next week.  This is the first year of our berry patch and it is still developing.  We liked the idea of splitting the group so everyone would get a nice basket with their box.

BEST GUESS FOR NEXT WEEK

Peas!!!, Chinese Cabbage, Fennel, Kale, Strawberries (Baraboo Group), Lettuce, Salad Turnips, Mint, Cilantro.  Here we go folks…..

Next weeks pea harvest!

Scott had to reinforce the trellis as the vines are so big and plentiful.

Broccoli, and storage cabbage seeded in for another round….

A Few recipes……..

Garlic Scape Aioli

Two egg yolks *
Juice of one lemon
1/2 to 3/4 cups olive oil (extra virgin preferable and use the good stuff, you will notice the difference)
Garlic scapes, about a handful
Salt & Pepper to taste (a pinch or two should do it)

METHOD:

First, roughly chop the garlic scapes then give them a few whirls in the food processor until nice and small (no one wants lumpy aioli!).

Next, add the egg yolks, lemon juice, salt and pepper but DON’T turn on the blender yet! Get your olive oil ready. When you are ready add the olive oil in a steady, thin stream while pulsing the food processor. As soon as all the olive oil has been added, stop pulsing. You are making an emulsion here, so over mixing can cause it to “break” and separate.

If you’d like to add fresh herbs, chop them finely and gently fold them in at this point.

That’s it! You just made mayonnaise! It really is SO easy and the possibilities are endless. I’m thinking basil (pesto aioli with fresh tomatoes??), fresh parsley or even thyme and sage for a tasty chicken salad?

Homemade aioli, unlike the big vats of mayo at the grocery store, is fresh and is best consumed within a couple of days. Be sure to store in a lidded container and keep refrigerated.

Garlic Scape Pesto

1/2 lb. organic scapes (chopped into 1″ sections)
1 c. organic olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand.

Garlicky Swiss Chard and Chickpeas

Yield: makes 6 servings

Ingredients

1 tablespoon olive oil, divided

2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped

2 cups low-sodium chicken broth (or vegetable broth)

2 medium shallots, finely chopped (about 1/2 cup)6 medium garlic cloves, minced

15.5 ounce can garbanzo beans (chickpeas), rinsed and drained

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground black pepper, to taste

1/2 cup crumbled feta cheese, optional

Instructions

1. In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
2. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired.

recipe from The Recipe Girl Cookbook

SWISS CHARD PANCAKES  recipe from Dorie Greenspan

Swiss Chard Lasagna
Serves 6 to 8

You can sub in 2 pounds of frozen spinach for the Swiss chard if you really need to make this a pantry/freezer dish. This is going to sound nuts, but you can also go really light on the pasta. Simply space the pasta sheets a bit further apart in the dish – you can get away with 2 sheets per layer and you won’t even be able to tell it’s a lower-carb lasagna.

Ingredients

For the sauce:
About 20 basil leaves
4 cloves garlic
1/2 teaspoon salt
One 28-ounce can tomatoes

For the greens:
3 tablespoons olive oil
4 cloves garlic, sliced
1/2 teaspoon red pepper flakes
2 bunches swiss chard, washed, stems trimmed, and cut into ribbons
Zest from half a lemon
1/4 cup white wine
3/4 teaspoon salt
juice from half a 1/2 lemon

For the cheese and lasagna:
One 15 or 16-ounce container of whole milk ricotta
1 1/3 cup grated parmesan (5 ounces)
8 ounces (1/2 pound) fresh mozzarella, finely chopped
8 ounces (1/2 pound) low moisture mozzarella, grated
2 eggs
Lots of freshly ground pepper
About 3/4 pound lasagna noodles

Preheat the oven to 375°F.

Make the sauce. Place the basil and garlic in the food process and pulse til finely chopped. Add the tomatoes and salt and blend until smooth.

For the greens: in a large saucepan with a lid, sauté the garlic in oil until golden over medium heat. Add the chard and lower the heat. Toss the chard with the garlic and oil, then cover for 4 minutes, until the leaves are wilted. Take off the lid and add the lemon zest, white wine and salt. Let most of the liquid cook off. Add the lemon juice. Stir, then set aside to cool slightly.

For the cheese filling: reserve 1 cup of the fresh mozzarella. In a small bowl, combine the ricotta, 1 cup parmesan, the rest of the mozz, the eggs, and lots of pepper. Mix well.

Now you’ve got to put the stuff in your lasagna pan, in this order:

• 1/2 cup sauce
• 1 layer noodles–enough to cover the sauce, leaving at least 1/2 inch in between each noodle
• Half of the cheese filling, spread evenly
• Half of the Swiss chard, scattered evenly
• 1 cup sauce
• 1 layer noodles
• The second half of the cheese
• Second half of the spinach
• 1 layer noodles
• 1 cup sauce
• Remaining 1 cup mozzarella
• Remaining 1/3 cup grated Parmesan

Bake, covered in foil, for 45 minutes. Place a baking sheet beneath to catch drippings. Remove the foil and let the lasagna cook for 20 more minutes.