Week 9 | Spring 3 Sneak Peek Tu-Th | Apr 30/May 2
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Sean demystifies greens
Every year, we grow a variety of different Asian greens to increase variety in your boxes. It would be easier to just grow a whole bunch of bok choi, but it's much more fun and interesting to have some diversity week to week. Telling
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Yukina Savoy
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the greens apart isn't the most important thing, as they're mostly interchangeable in recipes, but it's fun to taste each one and notice some of the differences. I've done a quick taste-test to give you a guide to eating these greens raw.
Yukina Savoy: Mouthwatering taste and complex, slightly bitter aftertaste. Nutty, earthy, most similar to
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Tatsoi
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arugula of the bunch, as far as flavor goes. "Savoy"means dense, wrinkled leaves.
Tatsoi: Similar in appearance to the Yukina, but a smoother leaf wih a different basic blend of
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Tokyo Bekana
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flavors. This one is good for stir-fries, with a pleasantly pungent flavor. Tokyo Bekana: Another complex, earthy
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Bok Choi
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flavor, with a really sweet/bitter flavor that makes me freak out about how good it is.
Bok Choi: With the thickest stems of the bunch, bok choi is best cooked, though tender, young leaves are good to eat raw. Bok choi works best in stir-fry dishes or
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Red Rain
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with the stems simmered in a tasty sauce, with the greens added at the last minute.
Red Rain: A spicy, complexly flavorful mustard green. Holds up well in cooked dishes, but should also be used in salads to spice things up.
Summerfest Komatsuna and Vitamin Green are nearly identical visually, but have some notable differences in flavor. On the left (with the light green stem), Summerfest Komatsuna: More complex flavor, especially in the stem. More mustardy, thinner leaf, this is the one that is used on the Tumblr entry linked below. On the right (with the white stem), Vitamin Green: Sweet, juicy, with a notable lack of bitterness. Simple flavor, thicker leaf; its shiny texture alludes to its chewier texture when munched. Take a look at our Tumblr post for an incredibly simple way to enjoy these greens, and check out some simple recipes on our website, keeping in mind that these greens are interchangeable in most recipes.
-- Sean
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Questions?
Call Robin (in Chicago), 708-370-8017 | Chris (farmer/owner), 608-712-1585
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Click links below for info
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WHAT'S COOKIN'
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A whole different kind of turnip joins your box this week--sweet and crunchy Hakureis can be eaten raw in salads, with a dip, or like an apple. But with the added treat of the greens attached this week, consider an easy side dish like Glazed Hakurei Turnips. |
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Extra Produce | Maple Syrup | Sunflower Oil Raw Honey | Pastured Chickens | Organic Eggs
Stone-Ground Flours & Pancake Mix | Blue Corn Tortilla Chips | Our Salsas, Soups, Preserves & More Seasonal Cookbooks
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