June 13 - What's In The Box
Peas, Escarole, Artisan Lettuce, Kale, Fresh Carrots/Spinach/Pac Choi, Radish, Dill, Garlic Scapes, Potatoes, Onions, Shallots, HERBS. Local Hudson Valley Farms (IPM/Not organic) Apples and Greenhouse Tomatoes
Many thanks for participating in our Farm Share program! Welcome back if you have been connecting with us, and welcome new members if this is your first time. As you may know, the contents in the share will change from week to week. We had planned to pick fresh carrots and Poc Choi but demand exceeded our first patch. Don’t worry we have lots of plantings in front of us. You might get spinach instead. If you find that any of your greens have wilted, don’t worry, they can be revived by after washing them in cold water, put them in the fridge.
Escarole: Your green this week is escarole. It has a slightly bitter taste and can be enjoyed chopped fine in your salad, or it can be grilled, sautéed or braised. Always a treat with white beans and garlic. If you parboil the escarole before sautéing the flavor is smoother and less bitter. Traditional Italian preparation would be to sauté with garlic and red pepper flakes in EVO. Last night, I sautéed with garlic scape and dill and I enjoyed it so much we decided to include the garlic scape and dill in this share.
Sugar Snap Peas: Enjoy the peas in the pod of this spring delicacy. Hint: Do not overcook. Simply, heat the olive oil in a sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Snap peas have a pleasing sweet flavor that also pairs well with Asian seasoning (ginger, soy sauce). I love to eat them raw!
Poc Choi: I’m a fan of fresh Poc Choi cut into small pieces added to your base seasoning (Oil [EVO, coconut, or sesame], ginger, garlic, onion, fresh herb) and then sauté till warm, not even wilted, still crunchy. Don’t overcook. It pairs well with Asian seasoning and also the sugar snap peas.
Kale: I recently read “Stop throwing out your Kale stems” and found it informative. My trick for tender kale: after washing, message seasoned EVO on leaves and put in fridge until you are ready to prepare (fresh in salad, sauté, chips, soups, etc.)
Bunched Carrots – We picked our yellow carrots for you today. Please remember that your Carrot greens are edible. They have a sweet earthy flavor that is reminiscent carrots, with a fresh parsley finish. They make excellent pesto. Sprinkle them in your salad, soup or smoothie. We might run out of yellow carrots and you will get baby sweet orange ones.
Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. Lots of other ingredients to brighten your salad. I find simple dressing seasoned EVO, Lemon and Herb of choice is best.
Radish: Although traditionally enjoyed raw, if you are not a big fan of radish, please try cooking (steam, sautéed, grilled, roasted) them with lemon/dill (or cilantro). We also us the greens of the radish, mixed in with other greens or with your cooked radish.
HUDSON VALLEY GROWN: Our local selection that is from nearby farms (they are NOT organic, they are grown with IPM practices with trusted farmers) are: EMPIRE Apples are from our cousin Mark’s farm (from the 2019season); and we are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with.
Seasonings: DILL: As an herb it pairs well with seafood and fish, especially salmon. It can also be used to flavor eggs, salads, potatoes, white sauces, meats, and veggies (escarole, carrots, peas, etc.) Garlic Scapes: They might be something of a mystery to many, but garlic scapes are worth getting to know. They're twisty, curly, bright green stems that shoot up from garlic bulbs this time of year and can be substituted for garlic in recipes and much more! If you cook with garlic, having garlic scapes is a perfect substitute with a slightly different flavor. Garlic scapes last a long time in the fridge. Mint not sure whether you will get Peppermint or Spearmint, both can be used to make hot or cold tea.and can be used to brighten your salad or of course in a refreshing mojito cocktail. Thyme is my go to herb. It pairs well with onion/scallion/garlic chives/ garlic/garlic chives/tomato/hot and sweet pepper as a “base” seasoning for just about any veggie or stewed meat dish. Oregano is the Italian herb of choice and pairs well with tomato-centric recipes, as well as olive oil-based dishes. The Garlic Chives aka Chinese Leeks really is the ingredient in a good stir fry. It also can be used with or instead of onions in dishes. Have fun with your herbs. Having fresh herbs will turn most veggie dish into a tasty treat. Of course, pairing and understanding how much to use is a life-long culinary exploration. What you don’t use, you can always freeze.