June 9 - What's in the Box
Peas, Artisan Lettuce, Lambsquarters, Turnips, Fresh Carrots, Arugula, Radish, Cilantro, Potatoes, Onions, Shallots, HERBS. Local Hudson Valley Farms (IPM/Not organic) Apples and Greenhouse Tomatoes
Greetings from the Hudson Valley! Today is our first day picking peas, a springtime delicacy. We also included a special wild green called Lambsquarter. 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.
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. To remove the “string” use the tips of your fingers, snap off the stem end of the pea toward the top seam, pull the disconnected stem end to remove the string,
much as you would unzip a zipper.
Lambquarters: This wild weed is a seasonal treat here! We are happy to pick them young and tender as your special green for your Farm Share today. If you find your lambsquarters have wilted, please don’t worry, they are fine. Please eat them sooner than later (mostly because they are packed with nutrition). There are lots of recipes available on the internet. You can substitute in any recipe calling for spinach or chard (without the oxalic bite). I like them simply sautéed with thyme (or tarragon if you have it), onions or chives, salt and pepper. I saw a Lambsquarter Breakfast Ramekin that looked really good, although simply prepared in an omelet is a delicious quick breakfast.
Bunched Carrots – In addition to all that you can do with your fresh pulled carrots, please consider that the carrot greens are edible, delicious and loaded with nutrients! Carrot greens 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.
Japanese Turnips: we love Hakurei Turnips. This Japanese variety is referred to as a salad turnip. It has a crisp delicious raw flavor and will brighten your salad. It also has a great sweet nutty flavor when sautéed with the greens.
RADISHES: We are picking radish again. Enjoy them raw seasoned with cilantro and a dash of salt. While eating radishes raw is our traditional way, grilling or oven roasting will bring out the subtly sweet and nutty flavor. Also, sautéing with their greens and mix with the chopped radish root (cooked or raw) is a delightful side dish.
Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. You should be getting one green and one red variety.
ARUGULA will add some peppery spice flavor to your salad. Arugula also makes a nice pesto. A simple arugula salad with EVO, lemon, and shave parmesan is the way to start a dinner. Incorporated into your artisan salad with crumbly blue cheese (or feta) with walnuts or other nuts and dried or fresh fruit is also simple tasty side salad.
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 2019 season); and we are providing tomatoes from Chris’s Greenhouse, a young farmer who Amy works with.
Seasonings: Lavender, cilantro, mint or peppermint, oregano, Chinese Leeks/Garlic chives. Lavender: the fragrance of this fine herb is soothing (put the bunch under your pillow). Long known to have medicinal qualities, it is also pleasant in desserts. Blended with other herbs (mint, oregano, chives) will make a marinade for salad dressing or meats. Cilantro is a versatile herb, essential in many Mexican (in salsa), Middle Eastern, Moroccan (Chermoula Sauce!) Indian and Asian recipes. I am not sure whether you will get Peppermint or Spearmint, both can be used to make hot or cold tea. Mint can be used to brighten your salad or of course in a refreshing mojito cocktail. 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.
Sometimes we will have to make last minute substitutions so the list may not be 100% correct – but close. We look forward to growing for you and thank you for supporting local Hudson Valley farms!