I Spy, With My Little Eye……..Something GREEN!
Happy St. Patrick’s Day!
Friday, March 17th
This Weeks Share Will Include:
Bok Choi- A member of the cabbage family is a common staple in many Asian dishes. While bok choy can be eaten raw, steamed or boiled, one of the most common and flavorful ways to prepare the vegetable is to sauté it.
Carrots- Everyone knows how to eat carrots, but did you know The name “Carrot” comes from the Greek word “karoton.” The beta-carotene that is found in carrots was actually named for the carrot itself! Carrots can be eaten raw or cooked, but cooking carrots brings out their natural sweetness. For a twist on your everyday intake of carrots try them Juiced!
Orange Carrot Ginger Juice Recipe
1 lb. carrots, 3 oranges, 1-2 Tbsp. grated fresh ginger (add more/less to taste)
Juice all ingredients and then stir to combine.
Dill-The sweetly pungent and sharp tasting herb is used as a seasoning in the preparation of many dishes, the fresh dill leaves give a wonderful flavor to green salads and to fish dishes.
“Dill has been traditionally associated with superstitious beliefs in Europe, and hanging a bunch of dill herbs over the door was supposed to protect one against witches and sorcery in the olden days. While the herb is no longer associated with such superstitious beliefs these days, it is still used to a great degree in the manufacture of herbal medications and in culinary dishes around the world.”-Herbs200.com
Purple Kohlrabi- The word kohlrabi is German for “cabbage turnip.” Kohlrabi is a rather versatile vegetable when it comes to how to prepare. You can bake, grill, stir-fry or roast it, boil and mash with potatoes or other root vegetables. The leaves are also perfectly edible, and can be cooked up like kale.
Baby Lettuce Mix— Our baby lettuce mix is a mixture of 5 different red and green leafed varieties. Lightly dressed with any salad dressing or simply with oil and vinegar, it is the perfect addition to any meal.
Sweet Onion- These onions lack the sharp, astringent taste of other onions and really do taste sweet. The pearly white bulbs are fantastic thinly sliced and served in salads or on top of sandwiches. The green shoots are edible as well.
Sugar Snap Peas- These versatile little peas can be steamed, stir-fried, or eaten raw on a party platter with your favorite dip. The pod is edible as well, so just give them a quick wash and enjoy.
Daikon Radish- the white Daikon root is most commonly used in diced form as an ingredient in soups, salads, curries and rice dishes, while the leaves are often consumed as typical green salad. The impressive qualities of Daikon, including its low food energy levels and high nutrient content, are what make it such a highly sought after ingredient in many dishes.
Try this Fresh Daikon-Carrot Salad: http://www.foodnetwork.com/recipes/food-network-kitchen/daikon-carrot-salad-recipe
Green Cabbage- Just in time for St. Patty’s Day (Friday). Ever wonder why corned beef is so popular around St. Patty’s day? Brief History Lesson:
Despite being a major producer of beef in the mid-19th century, most of the Irish population consumed very little of the meat produced as it was exported to the growing industrialized areas of Great Britain. The majority of the Irish residents consumed dairy products, other meats such as pork and hearty vegetables like cabbage and of course the potato. Hence the traditional Irish Meal: Bacon and Cabbage, although the bacon they used was a thicker cut bacon much like what we know as Canadian style bacon. Corned Beef was used as a bacon substitute by Irish-American immigrants in the late 19th century. There ya have it, Corned Beef is the Irish-American variant of the traditional Irish dish: Bacon and Cabbage, which are you going to cook this St. Patty’s Day??
Take a look at the recipes below incorporating Carrots, Onion, and Cabbage from your share. Cheers.
…and for the Vegans