June 4 - What's In The Box
Updated: Jun 15
Artisan Lettuce, Hon Tsai Tai, Turnips, Fresh Carrots, Arugula, Spinach, Radish, Cilantro, Jerusalem Artichokes, Potatoes, Onions, Shallots, HERBS. Local Hudson Valley Farms (IPM/Not organic) Apples and Greenhouse Tomatoes
Greetings from the Hudson Valley! June is here and three new items we just started picking our artisan lettuce, bunched carrots, and a lovely Asian Greens called Hon Tsai Tai. 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. For us it also means culinary 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. I bought frozen cauliflower last week and rubbed it in EVO and herbs with a little salt and it was so delicious.
Hon Tsai Tai is a Chinese specialty also known as Kailaan. The long red-purple pencil-thin stem and tasty yellow sweet and spicy flowers are a treat. The pleasing, mild mustard tasting greens can be use raw in salads or lightly cooked in stir-fries or soups. Pairs well with Asian seasoning (soy sauce, ginger, etc) If the shoots do not easily snap, they are overmatured but the flower tastes delicious.
Fresh Bunched Carrots – this is our first day of harvest! The carrots should be sweet. The carrot greens are edible, and they are super 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: Fresh radish eaten raw simply 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 (I like butter with this preparation, but EVO is fine) with the chopped radish root is a delightful side dish.
SPINACH: Most people have their favorite way to enjoy spinach. Good with eggs in the morning, great in the salad for lunch and sautéed with garlic and EVO (or butter) for dinner. After cleaning, put in a bowl and microwave for 1 ½ minuts with a little EVO or butter and pinch of salt. Fast and Yummy.
SALAD: Lots of items for fresh salad starting with our Artisan Lettuce: We grow 28 varieties of lettuce and they have been selected over many years looking for both tasty and colorful varieties. In addition to the turnips, radishes, spinach, and carrots, you have ARUGULA to spice up a salad with it’s peppery flavor. Arugula also makes a nice pesto. Salad dressing made with fresh herbs is always a treat. Try sprinkling the petals from the chive flower on top.
JERUSALEM ARTICHOKE: is also called sunroot and sunchoke. This is from the 2019 harvest. It should be used quickly. I put them in most soups, and they are great in a roasted veggie dish(***All of your roots in the share can be cut into cubes, mixed together and seasoned with olive oil, garlic, salt and herbs of your choice and roasted together. Serve plain or mix in with one of your sautéed greens or salad.) You can cook them as you would potato: baked fried or mashed. They have a mild, sweet and nutty flavor. Crispy Sunchokes are also a great addition to a salad and make great chips!
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: Pink Lady 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: Today you will find several fresh picked herbs. Cilantro, mint or peppermint, thyme, oregano, maybe some flowering sage Chinese Leeks/Garlic chives. Peppermint can be used to make hot or cold tea and can be used to brighten your salad or of course in a mojito cocktail. Thyme is my go-to herb. Oregano is the Italian herb of choice. Flowering Sage seasoned EVO is nice. The men picked just the flowers so next time we will have them pick more of the sage leaves. I have had great success mixing chives, sage, oregano and thyme in roasting veggies or marinating meats. Sometimes the herbs we include may vary from what I write here. Have fun with your herbs. 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!