Summer CSA – Week #2

Farmer Kohei with his first CSA delivery drop-off and our excited customers!

Farmer Kohei with his first CSA delivery drop-off and our excited customers!

The FIRST CSA DELIVERY = SUCCESS!!

It took some adjusting and volunteers helping to plan a route for Farmer Kohei’s first week of CSA deliveries, as it was a little tricky with a few different sites miles apart and, currently, only one person to deliver… BUT it was SUCCESSFUL!  The above picture was to document a milestone in MGF’s journey, and as proof of the excitement our customers have to support the farm’s Mission while receiving conscientious, healthful, and fresh produce & eggs.

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Now a look into what you’re receiving for Week #2 of the Summer season… but as a reminder about the CSA’s reusable box:

Before you open your boxes, keep in mind that these will be our reusable packaging for the season so please plan to return them the following week and treat them gently.  The lid with “Perishable” written on it slides out (it will bend, do not pull) and this will open the box top and reveal your edible goods.

Here’s what Week #2 Small Summer shares will include:
bok choy (though our variety is slightly different than in the link)
komatsuna (or Japanese mustard spinach)
Japanese red mustard green (similar to komatsuna but can be bolder in its mustard-y bite)
– Chinese broccoli (aka gai lan; has a thick, edible stem and broad leaves; very different from the western broccoli)
– and rainbow swiss chard
– plus 1/2 a dozen eggs* from our hens (“best by” date written on the box, labeled washed or unwashed)

Here’s what Week #2 Large Summer shares will include:
– the above vegetables in larger quantities
– maybe a surprise vegetable from last week
– plus 1 dozen eggs* from our hens (“best by” date written on the box, labeled washed or unwashed)

( *Typically, we will collect our eggs freshly laid from the hens a couple times a day and leave it unwashed [unless it’s particularly dirty]. Leaving it unwashed means that a natural membrane around the shell is intact. Left this way it can be kept unrefrigerated at room temperature for a while, and can last up to two months in the fridge. Once eggs are washed, it no longer has that natural membrane and will make it more susceptible to spoilage, so it needs to be refrigerated; washed eggs are good up to one month.

Directions for washing eggs before use:  Use warm, running water. “Cold water will cause the contents of the egg to shrink, creating a vacuum that will pull bacteria and other nasties into the egg through the porous egg shell. Warm water, on the other hand, will cause the contents to expand against the shell, preventing bacteria from entering. …After washing, store them in…the fridge and use them before any unwashed eggs.”)

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Featured Vegetable:

The Japanese Red Mustard Green
6.21.15 - Japanese mustard“The variety is part of the Brassica juncea sub-types, and this is commonly known as the Japanese red mustard.  When the plants first sprout and begin to develop, they are completely green but, as they mature, the veins in the leaves start to redden until almost the entire leaf has a deep, slightly purple-red color.

As for the flavor and usage, the leaves and stems have a pungent mustard taste with a peppery quality and just a hint of horseradish.  But with some cooking, the pungency will begin to decrease depending on cooking time.  I’ve tested a couple of leaves by wrapping them around some ground beef and grilling them after basting with a little oil and the result was very nice, though the leaves had almost lost all the sharpness and could have been almost any mild green vegetable such as lettuce.” (quoted text here is from this linked blog, Sybaritica)

“Japanese red mustard is a common salad green, pot herb, braising and pickling green used in a number of cuisines from Asia to Europe to South America. Red mustard pairs well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces and fresh cheeses…” (quoted text here is from this linked site, also see for more recipe ideas)

“Many mustard greens, in general, contain a good amount of fiber, antioxidants, and vitamins A, C, & K.” (quoted text here is from Wikipedia)

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Farmer Kohei’s Notes:

A BULK ORDER SPECIAL!
6.21.15 - bulk order special
As some of the farm’s crops thrive, we are realizing there is surplus of some items that are doing really well right now but most likely won’t last very much longer… But that means we can offer some savings and pass onto our customers a special pricing for bulk extras!

Contact us at 617-863-SOIL or MovementGroundFarm(at)gmail.com by noon 6/22, if you’re interested.  Just let us know how much of which bulk order special you’d like (please have money ready when your CSA is dropped off on Tuesday, 6/23/15).

  • The Kale “Chip” Special
    Try a bag of our Siberian kale (three small share sized bundles, about 1.5-2.5 lbs) for $5.  Make kale “chips”, power juices or smoothies, or even stomach satisfying soups.
  • The “Pickling” Special
    Try a large mixed bag of our Hakurei turnips and Red Rover radish, a 5 lb bag for only $5, or 10 lb bag for $10!  Throw it in salad, roast it, or make lots of pickles with it.  (Some people love it dipped in a little butter and a sprinkle of salt… though I haven’t tried it myself.)

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Recipe Ideas:

1. Try bok choy on pizza!  Add sliced bok choy to frozen pizza and cook per the instructions on the box.  For a more DIY version, buy/make your own pizza dough, roll & stretch it out, add sauce (tomato, BBQ, hoisin, etc.), add bok choy and any other toppings, a light sprinkling of cheese, a drizzle of extra virgin olive oil (or infused oil of your choosing), and bake in a pre-heated, hot oven (about 425º F or higher) until medium brown along edges.  Here’s more cooking ideas for use in salad, roasted with chicken, and more via this link here.

2. Cook komatsuna (or Japanese mustard spinach) in this recipe with tofu in a miso sauce.  Feel free to leave out the almond and onions and it’ll still be tasty.  If you’re looking for something with meat, substitute a meat instead of tofu, or just add it early on in the cooking process before you add your greens.  Add a teaspoon or two of sugar to taste to even out some of the salt in the recipe.  Or add it to a salad mix you like for extra bite, or dress up some ramen when pressed for time.

3. For the Japanese red mustard green, you can combine it with komatsuna and treat it similarly.  Here’s this simple and quick, sautéed side dish recipe only calling for oil, garlic, your mustard green, chicken stock, salt & ground pepper to taste, and mustard.  Any extras?  Add it raw to a sandwich to increase flavor and nutrition factor.

4. When cooking with your Chinese broccoli (or gai lan), trim the very end of the stem or peel it like you would with asparagus.  The end of the stem can be very tough and fibrous.  Cook it simply by blanching it first in boiling water, then sautéing quickly before serving with oyster sauce similar to this recipe (fried garlic optional).  OR for the more adventurous cook, try it in a beef chow foon (beef with wide rice noodles).  For a slight Cambodian flair on this dish, leave out the ginger and onion, make a little more sauce, and crack an egg or two into the pan during the last step of the same recipe.

5. Use your colorful, rainbow swiss chard chopped in a salad (try it in the salad recipe linked under bok choy) or with your favorite dressing and toppings (still have some radish from last week? use it fresh or roast it and add to this salad).  Use it in as a colorful replacement of lettuce when making lettuce wraps or in sandwiches.  Or here is a simple and quick, sautéed side dish recipe that calls for butter, your chard, salt & pepper to taste, and a drizzle of lemon juice or vinegar.

ENJOY!

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Let us know how you eat and cook your CSA goodies!  Share your cooking stories and pictures on our Facebook page or leave a comment here.  We’d love to feature and keep your recipes to share in the future as part of our community posts.

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