Totally negligent…or perhaps busy. BUT, I will post none-the-less 🙂
There are all sorts of interesting Asian greens being harvested: Bekana – a mini Chinese Cabbage, light green ruffled leaves, perfect for salad or stir fry; Joi Choi – thick, white stemmed Pac Choi, Red Choi- greenish thick stems with reddish leaves; Hon Tsai Tai- long, thin purple stems, green leaves and little yellow flowers, mild mustard taste and versatile for salads, stir fry or soup; Vitamin Green- thinner stalked than the Pac Choi, very tender; Komatsuna- Japanese greens for salads and braising mixes, thin green stems with dark green rounded leaves. I have no idea which will appear in your box, or if they will only be offered as a choice, but, as always, feel free to open your box and see what’s in it so you have a chance to try different varieties.
The apples get better as the season progresses, though I always love my first apple of the season; we are picking a lot of Paula Reds and some Molly Delicious – the Cortlands and Macs will be ready soon. There are also a lot of beautiful peppers and my kids have been enjoying them simply cut into strips with baba ghanouj or herbed farmer’s cheese to dip. I made kohlrabi and blue potato pancakes this week – I’ll try to post it on the blog.
Farmer’s Wife stir fry
Wash and chop any bunch or head of your Asian greens. Heat 2 T of oil and a splash of toasted sesame oil in a skillet (yes, you can use your wok if you have one). If you have an onion to slice, or a couple cloves of garlic, a hot or sweet pepper, or ginger add them to your hot oil and sauté for a couple minutes. Add your chopped greens (please be careful of spattering when the water clinging to your greens hits the hot oil). Toss round and season with a little soy sauce and rice vinegar.
This is a fine side or full meal on some rice. It takes less time to make from start to finish than it takes to cook the rice.
The weather has cooled off, disturbingly so. When you hear news of frost, be sure to put lots of positive energy toward sparing your CSA crops September brings fears of hurricanes and early frost. WE LOVE TO MISS OUT ON BOTH! On a positive note, the apples are awesome and I am looking forward to making applesauce and lots of crisp and pies in the coming weeks. Glenn and I froze a bushel of corn the other day; we had Mirai left from market and hated to waste it. I’ve still got salsa to do, which is by far, the project I procrastinate most about starting because it takes a whole day to accomplish. Making applesauce is much more fun I hope many of you have had an opportunity to put a little food by to savor later in the winter – even a little sack of peppers to add to a pot of chile is a treat. Even frozen chunks of peaches are simple and make great smoothie!