Winter 2022 CSA – Week 10

Our members will enjoy the following produce from our farm in their CSA shares this week:

• Sweet Baby Carrots
• Celery
• Snow Peas
• Mizuna
• Panisse Lettuce
• Scallions
• Red Radishes
• Parsley
• 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

Ingredients

• 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)

Instructions

1. 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

Ingredients

• 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)

Instructions

1. FIrst wash and cut the greens into 2 inch sections.
2. Using a large skillet, on medium high heat, saute the bacon until crispy.
3. When the bacon is done, remove and place on a paper towel lined plate.
4. Immediately add the greens, garlic, and chicken stock powder.
5. Saute for about 2-3 minutes until the greens appear soft and cooked.
6. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
7. Serve while hot!

Farro Salad with Radishes, Snap Peas, Olives, and Pecorino – Food & Wine

Ingredients

DRESSING

• 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

SALAD

• 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)

Instructions

1. 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.
2. Add radishes, carrots, snap peas, olives, parsley, and chives to farro. Stir in 1/2 cup dressing. Let stand at room temperature 30 minutes.
3. Just before serving, stir remaining dressing into salad. Season with salt, sprinkle with cheese, and serve.

Snow Pea, Scallion & Radish Salad – The Kitchn

Ingredients

• 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

Instructions

1. 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.
2. 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.