Our members will enjoy the following produce from our farm in their CSA shares this week:
- Sweet Baby Carrots
- Snow Peas
- Panisse Lettuce
- Red Radishes
- Sweet Potato Fingerlings
Feature Product: Green Mizuna
If you have enjoyed our spring mix, you have tasted Mizuna. It is a nutritious Japanese green, cousin to arugula, although less peppery with a touch more mustard green-flavor. Mizuna has a good assortment of anti-oxidants and vitamins A, C and K, improving the strength and health of your immune system, bones and eyes (source: umami-insider.com). It is a great base for a salad, and is also very tasty sauteed! See recipes below for some Mizuna inspiration 🙂
Simple Mizuna Salad – Dishing Up the Dirt
- 1 large bunch of mizuna
- 2-3 radishes, very thinly sliced
- 2-3 tablespoons extra virgin olive oil
- 1 tablespoons fresh lemon juice + additional to taste
- flakey sea salt
- 2 Tablespoons sunflower seeds, lightly toasted on the stovetop for a few minutes
- a few thin slices of fresh Parmesan cheese (optional)
- a few pinches of micro greens (optional)
- In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micor greens (if using). Serve immediately.
Mizuna (Japanese Mustard Greens) with Bacon and Garlic – All Day I Eat
- one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
- 2 cloves garlic crushed
- 2 slices bacon (fried until crispy then chopped)
- olive oil
- 1/2 tsp chicken stock powder
- black sesame seeds (toasted, to garnish)
- FIrst wash and cut the greens into 2 inch sections.
- Using a large skillet, on medium high heat, saute the bacon until crispy.
- When the bacon is done, remove and place on a paper towel lined plate.
- Immediately add the greens, garlic, and chicken stock powder.
- Saute for about 2-3 minutes until the greens appear soft and cooked.
- Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
- Serve while hot!
Farro Salad with Radishes, Snap Peas, Olives, and Pecorino – Food & Wine
- 1/2 cup extra-virgin olive oil
- 3 tablespoons fresh Meyer lemon juice
- 2 teaspoons apple cider vinegar
- 1 1/4 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon honey
- 1/4 teaspoon crushed red pepper, plus more to taste
- 4 cups water
- 1 cup uncooked pearled farro
- 3/4 teaspoon fine sea salt, plus more to taste
- 1 medium bunch radishes, tops removed, radishes halved lengthwise and thinly sliced
- 4 small carrots, thinly sliced
- 1 cup fresh sugar snap peas, thinly sliced on an angle
- 1/2 cup pitted Castelvetrano olives, roughly chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1 ounce pecorino Romano cheese, shaved (about 1/2 cup)
- Bring 4 cups water to a boil in a medium pot over medium-high. Stir in farro and salt. Reduce heat to medium-low, and partially cover pot. Simmer until farro is just tender, 22 to 26 minutes. Drain and rinse under cold water; shake dry, and transfer to a large bowl. Let cool completely, about 30 minutes.
- Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
- Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.
Snow Pea, Scallion & Radish Salad – The Kitchn
- 2 cups (about 8 ounces) snow peas, trimmed and rinsed
- 1 tablespoon water
- 2 scallions (green and white portions), thinly sliced
- 4 radishes, trimmed and cut into julienne slices (about 1/2 cup)
- 1/4 cup seasoned rice wine vinegar
- 2 teaspoons sugar
- 1 tablespoon walnut oil
- Put the snow peas in a microwave-safe bowl with the water. Cover tightly and microwave for 1 minute. Drain and let cool. Cut the snow peas on the diagonal into 1/2-inch diamonds shapes, discarding the end pieces.
- In a medium serving bowl, combine the snow peas, scallions, and radishes. In a small bowl, whisk together vinegar, sugar, and oil until the sugar dissolves. Pour over the salad and serve.