This Week’s share will include: Bok Choy, Broccoli, Fennel, Kale, Romaine, Mizuna, Easter Egg Radish, Turmeric, Strawberries.
Bok Choy- A mild tasting yet super nutritious vegetable and an excellent source of Vitamin A and Vitamin C. 10 Minute Lemon Garlic Sauteed Bok Choy Recipe-Inspired Taste
Turmeric- This superfood can be used to add yellow color or orange and mild flavor to a broad range of dishes including smoothies, soups, rice dishes, omelettes, and more. To prepare it simply peel the skin off with a spoon, finely chop the turmeric (you can use a garlic press too). You can store it in a small jar in the fridge so it is easily accessible and ready to add to your meal or try some turmeric tea…Add 1-2 tablespoons of turmeric (depending on how much you like the taste), 1 tablespoon of honey, a squeeze of fresh lemon or 1 tablespoon of lemon juice to a coffee/tea mug of freshly boiled water.
Read more about the healing powers of Turmeric HERE
Fennel- Fennel has a similar taste to that of anise, and is one of the primary ingredients of absinthe. You can seperate the bulb from the fronds and use it pureed in soups or chop it up and put it in stir fry. The fennel fronds make for a great garnish or try them sprinkled in a salad or on top of a soup. Store in the produce drawer in your fridge.
Mizuna–Mizuna is an Asian green that is commonly found in baby lettuce mixes, It’s a sometimes spicey sometimes mild tasting green that can be enjoyed raw or cooked. Here’s some favorite quick and easy ways to use it from Early Morning Farm.
- Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach or arugula or even by its self.
- Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Serve with crushed red pepper and extra cheese!
- Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing with mushrooms for an earthy dish.
- Stir-fry. Pair with any vegetables in your share, lots of garlic and ginger, and your protein of choice.
- Soup. Toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.
- Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.
- Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole or chop into bite-sized pieces.
Sweet Red Kale-While kale is excellent in salads it is a little tough for some people in its raw form. Try sautéing the washed and trimmed leaves in a little butter or olive oil and garlic for a quick and tasty side dish. To make a more substantial dish, try adding bits of bacon, onion or spicy sausage.
Romaine Lettuce- Romaine is typically used in Caesar salads but is also delicious grilled. Simply cut in half, brush with a little olive oil and throw it on the grill. I like to add some crumbly cheese like blue cheese or feta, diced tomatoes, bacon and walnuts or candied pecans, and drizzle with a little balsamic vinaigrette.
Easter Egg Radish- Brightly colored purple, red, pink and white radishes. Make sure to take the tops off when you get home, the radishes will keep in your fridge without the tops for over a week.