Greetings!
We hope this finds you well. It has been another busy week of planting, so we'll keep the newsletter brief and get back out to the fields.
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Artichoke
 Artichokes are low in calories; they are a good source of fiber, vitamin C, folate and magnesium.
Cooking an artichoke: Take a kitchen scissors and cut off the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. Slice about 3/4 inch to an inch off the tip of the artichoke. You can pull off any smaller leaves towards the base and on the stem and removing any excess stem, leaving about an inch on the artichoke. Rinse the artichokes in running cold water. In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf. Place the artichoke in a steaming basket. Cover and bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. How to Eat an Artichoke:Artichokes may be eaten cold or hot, but we think they are much better hot. They can be served with a dip, either melted butter or mayonnaise are the most common but really anything you'd like would work. Pull off outer petals, one at a time. Dipping the white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, flesh side down, and pull through your teeth to remove the soft, pulpy, delicious portion of the petal. Discard remaining petal. Continue until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and enjoy. |
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Tangerines
 Like citrus fruits in general, tangerines are a great source of vitamin C, vitamin A, thiamin, vitamin B6, folate, potassium and magnesium.
Store them in your refrigerator if you don't eat them immediately. They will store for about 2 weeks.
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Grapefruit
Grapefruit is an excellent source of vitamin A and vitamin C. It is also a good source of dietary fiber, potassium, vitamin B1 and vitamin B5.
Since grapefruits are juicier when they're stored at room temperature. If you will not be using them within a few days, store them in the refrigerator crisper where they will keep fresh for about two weeks.
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Broccoli
Broccoli, a member of the cabbage family provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli is loaded with vitamins A and C, Calcium, Potassium, and Iron. Broccoli is best used within a few days. Store in a plastic bag in the hydrator drawer of the refrigerator. Prior to cooking soak the broccoli head upside down in cold, salted water to remove any hidden field pests. For long-term storage, broccoli freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes, rinse in cold water to stop the cooking process, drain, let dry, and place in an airtight container or zip-lock freezer bag. Broccoli Salad 2 crowns of broccoli 1 large carrot 1 apple, chopped 1/4 cup raisins, chopped 3 T pepitas 3 T sliced almonds juice of 1 lemon 4 tablespoons extra virgin olive oil salt & pepper In a food processor, pulse broccoli until finely chopped. Transfer to a medium bowl. Do the same with the carrot and transfer to the same bowl. Add chopped apple, raisins and pepitas and almonds and toss to combine. Season generously with salt and pepper. Whisk olive oil and lemon juice together in a separate bowl and pour over salad. Toss to combine. Flavors develop the longer this sits. Broccoli Quiche 4 large eggs 1 C half and half 2 garlic cloves, finely chopped 1/4 t ground nutmeg 5 drops hot pepper sauce 1 (9-inch) pie crust, unbaked 1-1/2 C broccoli, chopped 1-1/2 C Cheddar cheese, coarsely grated 1/4 C grated Parmigiano-Reggiano Preheat oven to 375�F., with rack in middle. Whisk together, eggs, half and half, garlic, nutmeg, and hot sauce in a large bowl until smooth. Pour filling into 9-inch pie crust. Distribute broccoli evenly over egg mixture. Sprinkle with cheeses and bake for 30-35 minutes or until it is set. Cool at least 20 minutes. Serve quiche warm or at room temperature. |
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Green Chard
 Swiss Chard is very low in calories and fats. Like spinach, chard, is a storehouse of many phytonutrients that have health promoting and disease prevention properties. Chard is an excellent source of anti-oxidant vitamins C, K, and A. It is also rich in minerals like copper, calcium, potassium, iron and phosphorus. Indigenous to the Mediterranean, Chard is often referred to as Swiss Chard due to its initial description by a Swiss botanist in the 16th Century. Chard is extremely perishable. Wrap chard in a damp cloth and place them in plastic bag. Store in the refrigerator and preferably in the crisper drawer with a high humidity level. Chard will keep for 2-4 days, however, is best used fresh. Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking process, drain, squeeze lightly, and place in a airtight container or a freezer safe bag. Swiss chard with Japanese sesame dressing This dish is a take on the classic spinach and sesame salad. Normally we use the stems when we cook chard but in this case its better if you remove the tough ribs all together. 1 bunch swiss chard leaves-blanched in salted water, drained, chilled and squeezed dry. Classic Japanese sesame sauce
3 T toasted white sesame
1 T sugar
2 T seasoned rice vinegar
2 T mirin *
2 T soy
2 t minced ginger
1 t sesame oil
1 t black sesame seeds Put all ingredients (except black sesame seeds) in a small food processor, blender or mortar and pestle. Process until the sesame seeds are well ground. Divide the chard into 4 portions on 4 small plates. Top with a spoon of sesame sauce and garnish with black sesame seeds. Dressing is also great for cold noodles or grilled fish * Mirin is an essential condiment used in Japanese cuisine. Mirin is 40-50% sugar. It is a kind of rice wine similar to sake, but a lower alcohol content. You can find this at most Asian grocers or health food stores. |
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Strawberries
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Romaine Lettuce
Lettuce is a good source of vitamins A, C, and K, dietary fiber, potassium, and iron.
Lettuce should be stored in a plastic bag or wrapped in a damp cloth in the refrigerator. Store lettuce unwashed and avoid storing it with apples, pears or bananas. These fruits release ethylene gas, a natural ripening agent that will cause the lettuce to develop brown spots and decay quickly. Toss lettuce that looks slimy or has brown spots. Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt.
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Chioggia Beets
Beets are very versatile and are a great source of folate, B Vitamin, which is essential for normal tissue growth and for a healthy cardiovascular system. Trace minerals lie just beneath the skins, no need to peel the roots, lightly scrub clean. Store beets, unwashed, in the refrigerator. Cut off the beet greens leaving about an inch of the stalk on the top of the root, this will help keep moisture in the root. Keep the roots in a plastic bag in the hydrator drawer. Store beet greens, unwashed, wrapped in a damp cloth or in a plastic bag. Roasted Beet and Arugula Salad with Walnuts and Feta Cheese
Salad:
1 pound cooked beets (roasted, steamed, or boiled)
About 1/3 cup Orange Walnut Vinaigrette (see recipe below)
5 ounces (about 6 cups) Arugula
1/2 cup crumbled feta cheese
1/2 cup candied or toasted walnuts
2 blood oranges (if available) or navel oranges, segmented
Orange-Walnut Vinaigrette:
Makes about 1-1/4 cups
1/2 cup good-quality roasted walnut oil
1/4 cup extra-virgin olive oil
1 TBS orange juice or blood orange juice
1 tsp finely grated orange zest
5 TBS sherry vinegar
2 tsp Dijon mustard
1 TBS finely minced shallots
1/4 tsp salt
1/4 tsp freshly ground pepper
To make the vinaigrette, place all the dressing ingredients in a glass jar and close the lid tightly. Shake vigorously to combine. Adjust the seasonings to taste. Allow the dressing to sit at room temperature for 1 hour to allow the flavors to develop before serving. (Store any leftover vinaigrette in the refrigerator, tightly covered)
Cut the beets in half or quarters (if you're using larger beets, cut into 1/2-inch dice) so they're bite-size. Place the beets in a small bowl, add 1 to 2 tablespoons of the vinaigrette, and toss until the beets are coated. (This step can be done a day in advance, if desired.)
Just before serving, place the arugula in a large salad bowl. Add about 3 tablespoons of the vinaigrette. Toss to coat the leaves lightly, then taste and add more vinaigrette if needed.
Transfer the arugula to a platter or individual salad plates. Arrange the beets and orange segments (if using) on the greens and sprinkle them with the feta and nuts. Serve immediately.
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Green Onions
Farro Salad
1 1/2 C semi-pearled farro
2-3 green onions, sliced thinly
1 C lima beans
1 C peas
1 C carrots, diced
1 red pepper, diced
12 ounces grape tomatoes, halved
1/2 C olive oil
1 7-ounce package feta cheese, crumbled
Roasted Garlic Vinaigrette (recipe below)
Cook lima beans and peas in a saucepan of boiling salted water until tender. Add to farro with tomatoes, onion. Season dressing with salt and pepper. Add dressing and feta to salad; toss to coat and serve.
Roasted Garlic Vinaigrette with Lemon Zest
1/3 cup firmly packed, peeled garlic cloves
2 tsp extra-virgin olive oil
1/4 cup white-wine vinegar
2 Tbsp water
1/2 tsp grated lemon zest
salt and pepper to taste
Preheat oven to 400. Place garlic cloves in a small roasting pan and toss with the olive oil. Roast in oven for 15 minutes, or until garlic cloves start to brown. Cover with foil and roast until garlic cloves are soft, about 10 minutes more. Remove garlic and let cool slightly. Place garlic in a food processor or blender. Add the vinegar, water, lemon zest and puree. If mixture seems too thick add a little more water. Season with salt and pepper to taste. Keep covered in the refrigerator for 1-2 days. |
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Have a great weekend,
Bob, Jen & The Harvest Moon Crew
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