Posts Tagged ‘mizuna’

CSA Share for 2013 Week Twelve

SAMSUNG CAMERA PICTURES I tried a tasty new sweet pickle recipe today that has the pickles ready to eat in 24 hours (more below).  In our share this week:

  • tomatoes
  • string beans
  • garlic
  • eggplant
  • cucumbers
  • kale
  • mizuna
  • corn
  • turnips
  • peaches
  • apples

The pickle recipe I tried today can be found here.  It calls for tumeric which, according to the Mayo Clinic, is currently being studied to assess its benefits in the prevention and treatment of cancer.  It’s the tumeric that makes the pickling liquid yellowish.

I thought one cup of apple cider vinegar might be too strong, so I substituted with a half-cup apple cider vinegar and a half-cup white vinegar.  I like that they’re ready to eat the next day.

CSA Share for 2013 Week Eleven

1-ID-1007266Be sure to check out all the goodies in our farm’s freezer at pickup.  Our farmers work hard at taking care of those cows, including long hours in the hay fields, and in turn we get really good beef (and at reasonable prices).  In our share this week:

  • garlic
  • tomatoes
  • mizuna
  • kale
  • Tropea onions
  • cucumbers
  • cherry tomatoes

Love those Tropea onions!  I had never heard of them before joining the CSA.  They are incredible after they are cooked down for awhile…so, so sweet.  Read more about them in one of my previous posts.

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2013 Week Ten

Looks like the farm party is going to be a little bit earlier this year than past years (end of September versus beginning of October).  This is good because my son keeps asking me when the farm party is going to be!  In our share this week:

  • lettuce
  • kale
  • mizuna
  • basil
  • green beans
  • beets
  • cucumbers
  • zucchini/summer squash
  • tomatoes
  • nectarines

Anna’s mention of pot stickers got me thinking of a fun pot sticker lunch that I make with my kids when we do have a little time to spare.  We form an assembly line where one person fills the wrappers, one seals them up, and the last person fries them in the pan.  We use either the round or square Nasoya wonton wrappers; I think there’s about 50 to a package, and my family will devour every single one in one sitting.  They are seriously good.

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Homemade Pot Stickers

These pot stickers are best made with an assembly line of three people:  one to fill the wraps, one to seal the wraps, and one to fry the pot stickers.  This recipe calls for Chinese cabbage, but you could add or replace with any other chopped veggie from our share.

  • one package of Nasoya wonton wrappers, either round or square
  • 1/3 pound extra-firm tofu (or cooked pork, etc)
  • 1-1/2 cup shredded/chopped Chinese cabbage (fresh or frozen)
  • 1 tsp chopped garlic or garlic scapes
  • 1/4 cup shredded carrots
  • one small egg, lightly beaten
  • 2 tsp tamari or soy sauce
  • 1 tsp vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp fresh grated ginger
  • 1 Tbsp canola oil
  • fresh chopped chives, optional
  • sesame seeds, optional

Mix the tofu, cabbage, carrots, garlic, egg, soy sauce, vinegar, sesame oil, and ginger together in a bowl.  On a large cutting board, lay out the first batch of wraps.  Place 1 tsp of mixture into each wrap.  Dip finger in a bowl of water and rub one-half of the wrap, and then fold the other half over the mixture and seal by pressing the seams together.  Heat the canola oil over medium heat in a frying pan and add some of the pot stickers (as many as you can without them touching each other).  When the bottoms are browned, flip them over with a tongs and brown the other side.  Remove from pan, placing each pot sticker on a plate, and sprinkle with soy sauce, sesame seeds, and chives.  Add a little more oil to the frying pan and fry the next batch.

To stock up on pre-made pot stickers, you can prepare all the pot stickers but before frying, place on a cookie sheet, freeze, then place in a ziploc bag and return to freezer.  When you get the craving, just take a few out, fry them up, and enjoy!

CSA Share for 2013 Week Seven

I really loved the variety in our share this week, and we even got some delicious fruit!  In our share this week:

  • arugula
  • kale/swiss chard
  • mizuna
  • lettuce
  • green beans
  • cucumbers
  • zucchini/summer squash
  • cabbage
  • peaches
  • apples

How right Farmer Anne is when she says in our newsletter that some members are excited to see the arugula back this week.  I admit I was not a fan at all when I joined our CSA 15 years ago, but now it’s one of my favorites.  The turning point for me was when she wrote in a 2011 newsletter to cook some arugula and cherry tomatoes in olive oil, add hot penne pasta, cheese (I use feta), and lemon juice (see photo above).  I’ve been in love with arugula ever since.  Thanks, Anne!

I’m extra-psyched about the arugula this year because not long ago, I discovered my favorite pizza while eating out one night:  Prosciutto and Fig Pizza with Arugula.  I’ve found an online recipe here, but there are lots of variations out there, so take a look and give it a try.  (You could also make it simpler by adapting it to my Tortilla Pizza recipe.)

CSA Share for 2012 Week Seventeen

When our farmer mentioned squash pie in our newsletter this week, I knew I had to find a recipe and try it.  I’ve made pumpkin pie aplenty, but have never tried, nor even thought of, making squash pie.  Try it with me this week!

In our share this week:

  • kale
  • mizuna
  • onions
  • peppers
  • green beans
  • beets
  • acorn squash
  • buttercup squash

While searching for a delicious-sounding squash pie recipe, I came across the perfect one, Squash Pie, due to its recommendation to use buttercup squash which is in our share this week.  For my pie, I’ll probably use a combination of that recipe and a couple of others:  Winter Squash Pie and Acorn Squash Pie.

If you need ideas for your farm party dish, check out my Recipe Box page.  See you all at the party!

(Image courtesy of www.FreeDigitalPhotos.net)

CSA Share for 2012 Week Fifteen

As our farmer said in this week’s newsletter, our farm party that’s coming up in a couple of weeks truly is no-stress.  Make whatever dish you are inspired to make, show up anytime, and eat as much as you can!  The variety and amount of food is truly amazing.  Over the years, our favorite activities have been pumpkin carving and the giant bonfire, but we have really been blown away each year by the food that our farmers generously supply and cook up, and the food-creativity shown by our members.  It’s a very good time indeed. 🙂

In our share this week:

  • garlic
  • kale
  • mizuna
  • potatoes
  • green peppers
  • kohlrabi
  • cauliflower
  • onions
  • leeks
  • winter squash
  • apples

The cooler weather this week might motivate you to try a potato and leek soup.  In a previous post from last year, I link to an easy recipe.  The recipe calls for heavy cream, but I find I like it better when I replace the cream with plain milk (either whole or low-fat).

For new members, you might be stumped as to how to use mizuna.  It’s great in a salad, of course, but you could also try it with some of this week’s potatoes and garlic in this recipe over at Nourishing Words.  I’ve never tried mizuna in anything but salads, but I’m definitely going to check out this recipe.

CSA Share for 2012 Week Five

I was thinking yesterday that it sure seems easy for me to wander up our farm’s path and load up my veggie bags, but I do try and remember that our farmers combine their experience, expertise, good judgement, and a lot of hard work to produce our absolutely outstanding produce.  THANK YOU, guys!!  In our share this week:

  • lettuce
  • swiss chard
  • mizuna
  • red cabbage
  • summer squash/zucchini
  • cucumbers
  • golden beets
  • broccoli

Since there were extras of summer squash, it’s time to share with you my favorite way to enjoy zucchini:  Zucchini Brownies.  I posted over a year ago on these, in which I link to an old farm newsletter from 2007.   Also in the post is a link linking to another post which links to an old newsletter containing a member’s recipe for Chocolate Zucchini Muffins (it takes some clicking around, but it’ll be worth it!).  🙂

If you don’t feel you can get to your cabbage right away, try freezing it using these tips and see what you think.  Speaking of freezing things, I posted last year on freezing cucumbers and when I took them out months later, they were DELICIOUS.  And, if you have tons of garlic scapes still in your veggie drawer like I do, just mince them up, throw ’em in a bag, and freeze.

(Image courtesy of www.FreeDigitalPhotos.net)