Know Your Farmer | Eco-Foodie Junkie

Saturday, November 10, 2012

Winter CSA: Week 2

And we are off!!!! This week is a bit similar to last week as we are harvesting many of our outside unprotected crops with some colder temperatures forecasted for later in the week. Also a reminder to bring your empty (purple & green) share bags back so we can swap you for a full one.



Salad mix



Mizuna



Arugula



Mustard Greens (red giant and green wave)


Kale



Carrots (scarlet nantes variety)



Purple top turnips (some recipes will be posted to the blog in the coming days)



Round black spanish radish (we'll be posting some recipes for this one too)



Hot peppers

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posted by shannon at Saturday, November 10, 2012

1 Comments:

  • I made the following recipe for dinner last week, and since we have several of the same ingredients again, thought I'd post it.

    Soba Mizuna Tofu Salad

    Ingredients:
    1/4 cup sesame seeds*
    8 oz Soba (Japanese buckwheat) noodles
    3 Tbs Tamari (or soy sauce, though soy can be saltier so you may use less)
    4 Tbs Sesame oil
    2 Tbs Brown rice vinegar (or plain rice vinegar will do)
    1 Tbs + 1/2 tsp fish sauce
    1-3 tsp hot chili oil or tobasco (or a slivered jalapeño or more to taste)
    1 bag mizuna (sorry - didn't weigh this but I used the full quantity of this Week 1's share)
    4 Spanish radishes*
    Small bunch of cilantro
    1 package firm or traditional hand-packed tofu
    1 lime, cut into wedges

    Toast the sesame seeds in a dry pan over med-hi heat till lightly browned; reserve.
    De-stem, wash and grate the radishes. Place in bowl and add 2 Tbs tamari, 3Tbs sesame oil, 2Tbs brown rice vinegar, 1 Tbs fish sauce, and 1-3 tsp hot chili oil or tobasco (to taste). Let marinate. Meanwhile, wash the mizuna and chop into roughly 2-inch pieces. Cook the soba according to the instructions (making sure to thoroughly rinse in cold water when done). Place the soba in a large bowl and cut with kitchen shears several times to make into smaller (a few inches long) pieces. Add 1 Tbs tamari, 1/2 tsp fish sauce, and 1 Tbs sesame oil to bowl of soba and stir to distribute. Blanche or briefly steam the mizuna and add to the bowl. Rinse and de-stem the cilantro, then chop. Sliver tofu into ~1/2 x 3" slices. Add tofu, radishes with marinade, cilantro and sesame seeds to bowl and stir till evenly distributed. Serve with a lime wedge to squeeze on top. Serves 5-6 as a main dish/meal and plenty more as a side.

    *Reserve a few slices from the center of a radish for a garnish and sprinkle with a some reserved sesame seeds.

    By Blogger Anna, At 11/10/2012 02:57:00 PM  

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