Hey! Can you believe we are already in Week 5 of our Summer CSA!
Farm Update: Coming Soon!
Here’s your Week 5 list!
- Chinese Broccoli
- Large, sweet hakurei
- Kale (Siberian for Rhode Island, Laccinato for MA)
RECIPES for this week’s new items:
- Corn, Tomato and Zucchini Soup with Basil
- Roasted Eggplant, Tomato, and Mozzarella Salad
- Garden Fresh Bruschetta
- Fresh Tomato and Basil Pasta
- Chicken Stuffed wit Mozzarella, Tomato and Basil
- Or just eat raw!
Chinese Broccoli: This extremely versatile vegetable pairs well if grilled fish and rice. Like most Asian vegetables, it is a great addition to any stir fry. For a simple side dish, steam in boiling water for about 4 minutes.
This green is one of the world’s most nutritious vegetables, with one of the highest calcium contents of any food–move over milk! It’s also rich in iron, vitamin A and vitamin C.
Clean Chinese broccoli as you would other greens, removing the bottom portion of the stems if they appear tough and washing thoroughly.
Chinese Broccoli will usually last 3-5 days stored in a plastic bag in a drawer of your fridge.
- Stir Fried Chinese Broccoli
- Chinese Broccoli Beef Noodle Stir Fry
- Ginger-Chicken Meatballs with Chinese Broccoli
- Szechuan Shrimp and Broccoli
Kale: This green is another versatile vegetable. Kale can be eaten by itself, pairs well with other veggies, mixes into salads, blends into a green smoothie for an extra healthy kick, and can even be baked into a tasty snack.
Kale has a variety of health benefits. One cup has more than one day’s worth of vitamin A–which helps protect eye health and the immune system. It’s also chocked full of vitamin K, C and B6, manganese, copper, calcium, and magnesium. It’s easy to see why kale is known as a “super-food.”
Kale should be washed thoroughly by submerging into a deep bowl of cold water and stirring to release dirt trapped in any curls of the leaves. Kale lasts up to about one week if wrapped in a damp towel or plastic bag in the refrigerator.
- Kale Dip with Snap or Snow Peas
- Sea Salt and Garlic Kale Chips
- Slow Cooker Tomato, Kale and Quinoa Soup
- Parmesan Kale Grilled Cheese
- Spicy Kale and Quinoa Black Bean Salad
Mizuna: The taste of mizuna has been described as mildly peppery or slightly spicy–but less so than arugula. Mizuna keeps well in the refrigerator for approximately 5 days. Rinse and dry the leaves before storing. Wrap in a paper towel and seal in a plastic bag.
To prepare: trim a few inches off the base of the plant. The plant is best cooked with steamed, boiled, stir-fried, or included in soups or casseroles.
In dirt, feathers, and hope,
~The Movement Ground Farm Team