I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies. In our share this week:
- arugula
- mizuna
- spinach
- baby bok choy
- Toscano kale
- lettuce
- kohlrabi
- broccoli
- lots of garlic scapes
As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes. Here’s one quick and delicious recipe that I cooked up last night: Soy-Sesame Kale over at myrecipes.com. It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves. Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge; then just shake and pour for the next time. Also, I omitted the ginger and mirin and it was still super good. Next time I’ll try adding honey. Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach). As a finishing touch, try sprinkling sesame seeds or peanuts over the top. Mmmmm…
But, let’s get back to kale. After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer. It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD! 😉
My CSA Share 