Weekly Share May 17th – 23rd

Lettuce Mix
Hakurei Turnips
Spinach or Yu Choy
Red Leaf & Butterhead Lettuce
Dried Khmer Chilies

We hope you all enjoyed week one of the CSA and are still super excited for more leafy greens. This mild weather has been great for them. This week you will get either Spinach or Yu Choy in your share. Both are quick cooking greens that can be used in a lot of different preparations. Our spinach is large leaf, which can be used in a salad but really shines when cooked. Yu choy is closely related to bok choy but is bred to flower instead of create a large head. Use the stems, leaf, flower and all in a simple stir fry, sautéed with fresh garlic, or poached in a light soup.  The dried Khmer chilies come from last years crop. They are spicy, so be aware. Use them whole or crush/pulverize them into a powder/flake and use in cooking or for a spicy finishing touch. We love combining cilantro, scallions, and hot chilies for seasoning cooked greens or meat, using on tacos, or even a spicy salad. Check out the recipes below and enjoy the share…..Brian and Autumn

Roasted Turnip And Spinach Frittata

Slow-Cooked Scallions with Ginger and Chile

Yu Choy Sum

Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu

Shiro Miso Soba Noodles with Poached Eggs, Yu Choy, & Turnips

Peanut Chicken Lettuce Wraps With Cilantro Lime Rice

Young Scallions with Miso Japanese Farm Food by Nancy Singleton Hachisu
Very thin young scallions
Organic brown rice miso
Clean the scallions. Cut off the root bottoms and any brown tapering of the tops. Peel off the tough or discolored outer layers. Spoon out a dollop of miso onto a medium sized plate. To eat, dip the scallion into the miso, scooping up about the same volume of miso to scallion.  This simple dish makes a fresh before dinner appetizer and is especially good with mixed drinks or a beer.

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