This week we are pleased to bring you:
Mustard Greens: This slightly spicy green leafy variety is wonderful braised, or sautee them with some olive oil and butter. For an extra little kick add some diced ginger.
Bok Choy: The stir fry king! This Chinese cabbage is best friends with finely minced garlic and freshly grated ginger or turmeric. Combine with a cooking oil of choice (sesame oil or ghee butter work great) over medium-high heat and cook until stalks and leaves are tender.
Roselle: Makes a great Hibiscus tea served hot or cold. Are you starting to accrue some roselle in your fridge?? You can store your roselle buds in the freezer for later use!! Freeze them whole, and use frozen for your next batch of tea. No need to peel or thaw. Break them out for a festive Sorrell Drink around the holidays with a cinnamon stick and splash of rum.
Sweet Potatoes: These finger sized sweet potatoes are great chopped up in a stir fry. The skin on these are thin enough where you won’t have to peel them. Try roasting them in the oven with a little cinnamon or nutmeg.
Tri Colored Green Beans: These colorful beans are magically delicious, enjoy them raw or cooked. Try a zesty lemon sautee with these tender beans: Sauté beans, lemon zest, salt, and pepper in olive oil or ghee (clarified butter) in a large skillet until beans are hot and cooked tender-crisp, 2 to 3 minutes. Squeeze lemon half over beans, and serve immediately.
Squash: First squash of the season. We don’t have a large squash crop being harvested at the moment but what we do have is on special reserve for our loyal csa members. These delicious, tender, young squash cook up quick. Try them stir fried, or grilled. They are even tender enough to be eaten raw. Our squash medley consists of zucchini, crookneck, and patty pan squash.
Tokyo Turnips: Tokyos carry a crunchy, juicy bitter-sweet flavor when eaten raw and a buttery-sweet delicate flavor when roasted or steamed. You can also cook them in vegetable or miso soups, or throw them in a stir fry! Note: Any root vegetable like turnips or carrots will store better if you remove the leaves/stalks from the roots. Once seperated, store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator.
Pomelo: No it’s not a Grapefruit, however it is related. The Pomelo is native to southeast Asia and is one of the four original 
citrus species from which the rest of cultivated citrus stems from. Typically, the fruit is pale green to yellow when ripe, with sweet white, pink or red flesh, and a very thick albedo (rind pith). The pomelo has none, or very little, of the common grapefruit’s bitterness, but the enveloping membranous material around the segments is bitter and is usually discarded. I found the easiest way to eat this particular variety is to cut it in segments and then peel the pulp out with a sharp spoon or knife