From time to time, the Small and Large Vegetable Shares have the option to receive one or more “Choice” vegetables. These are items that are in addition to the selection of items everyone gets in the weekly take. This week, a variety of Choice vegetables are on offer for both Small and Large Shares where Small receive one Choice item and Large receive two Choice items. Once you’ve selected your items this week, check out these tips on how to best store them for longevity.
If you don’t have a go-to Strawberry Arugula Salad recipe already, a quick google search will turn up limitless results. Or, you can skip the searching and go straight for this beauty by Minimalist Baker. Dana, the minimalist baker, describes this recipe as a flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette! That pretty much sums it up. Visiting the link will also present you with incredibly gorgeous photos of her creation. Enjoy!
One of several benefits to joining the Farm Direct Coop is the opportunity to experience a wide variety of local fruits and vegetables. When I first joined the coop three years ago, I never ate turnips, had never even heard of Hakurei Turnips for that matter!
Fast forward to today and it’s one of many new favorites I look forward to each Spring. As you prepare your first bounty of the season, here’s a quick take on what to do with those lovely white turnips.
1 bunch hakurei turnips with greens
1 bunch arugula or lettuce of choice
Clean and chop greens, minus stems. Cut top and bottom of turnips off, then slice up the rest of the turnips as thick or thin as you prefer. I like mine with some ultra thin slice mixed in with some bigger chunks.
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
1 tbsp olive oil (or 2tbsp of the same if you only have 1 on hand)
1 tbsp local honey
1 1/2 tbsp dijon mustard
2 tbsp sunflower or pumpkin seeds
*optional 2 tbsp nut of choice such as walnuts
In a saucepan, heat olive oil just until warm. Add seeds and nuts, if using. Toast gently. Add remaining wet ingredients and whisk to combine. Warm through and reduce to desired thickness. Remove from heat and toss with salad. Greens should wilt gently, bringing out the flavors and creating a unified salad. Top with croutons, if using, and enjoy immediately. *Note* If your dressing is boiling vigorously, let cool for one minute before tossing with salad.
- 1 bunch spinach or other “light” green – chard and arugula work well.
- 1 tbsp butter or other cooking oil
- salt and pepper to taste
- 2 or more cloves of garlic, finely chopped
- 2 to 3 tablespoons lemon juice
Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.
Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.