This Weeks Share Includes:
Arugula/Mizuna Mix: Mizuna is a Japanese mustard green, it has a mild peppery flavor, slightly spicy, but less so than arugula. This fiery mixture of the two is sure to wake up your taste buds. Try it with Bacon!!
Warm Mizuna, Arugula, & Spinach with Bacon
1 Bunch Arugula
1 Bunch Mizuna
1/2 bunch of spinach
8 strips of bacon
3 Tablespoons warm Bacon Fat reserved from frying bacon
2 – 3 Tablespoons Sherry or Red Wine vinegar
½ teaspoon Dijon Mustard
½ teaspoon maple syrup
Wash greens, Fry the bacon- Reserve 3 tablespoons of the fat, & Make the vinaigrette-Whisk ingredients. Toss greens with warm dressing, add bacon, and serve.
Baby Bok Choi- Is a special variety of Chinese Cabbage, popular in southeast Asia and China. Bok Choi is most popular sauteed with other vegetables, but is equally delicious roasted on the grill with garlic.
Carrots- I know you have been receiving your healthy share of carrots from the last few weeks and you have probably had your fill of beta carotene, but make sure you start or continue stockpiling your carrots for next week’s featured recipe: Cardamom-Spiced Carrot Cake with Whipped Cream-Cheese Frosting, an Easter tradition.
Rainbow Chard- Generally, any flavor that works well with spinach will partner with chard, including butter, lemon, cream, garlic, shallots and vinaigrette. I like to roughly chop the leaves and finely chop the thicker stalks; this helps the two parts cook in about the same time, enjoying the contrast between the more tender leaves and the crunchier stalks.
Red Leaf Lettuce- A fluffy and tender red leaf lettuce variety. Red Leaf Lettuce with Shallot Vinaigrette:
Sweet Onion- Onions can be enjoyed in a variety of ways, one of my favorite ways to use them is in Dips. Try this one, it’s sure to be a hit at any gathering…
“Sweet onion and Parmesan dip recipe from the Brown eyed baker is
an incredibly simple dip recipe that highlights sweet onions and fresh Parmesan cheese.”
8 ounces cream cheese, at room temperature
1 cup mayonnaise
1 cup small diced sweet onion
1 cup freshly grated Parmesan cheese
1 tablespoon freshly ground black pepper
Baguette, crackers or chips, for serving
DIRECTIONS:Preheat oven to 350 degrees F. Stir together the cream cheese, mayonnaise, onion, Parmesan cheese and black pepper until completely combined. Transfer to a small baking dish and bake until the top is golden brown, 45 to 55 minutes. Serve hot with baguette slices, crackers, pretzels or tortilla chips.
Purple Daikon Radish- The word ‘daikon’ is Japanese for “great root”. Daikon type radishes are native to Asia where they have been cultivated for thousands of years. When grown in a cool climate the purple daikon will be mild, but when grown in warm to hot climates (florida) the radishes will develop a more intense heat. Radishes are primarily eaten raw, however if you prefer to cook them and need some ideas take a look at 5 tasty ways to cook radishes..
Strawberries- Strawberries for Breakfast? Sure, the possibilities are endless.. Blend them in a smoothie, chop them up for a fruit salad, mix them in your pancakes or slice them up and make a delicious strawberry filling for Strawberry Crepes.
Combining This week’s Carrots, Daikon radish, Onion.
Collards (from last week if you have some left)