May 30, 2017
Okay, 80 shares delivered to seven cities. A few bumps here and there, but I’m thinking and hoping that by next week, we will be heading for some smooth sailing!
Most important thing – if you did not receive a text message from me (I sent one this morning) but would appreciate text messages once or twice a week, please respond with your name and cell phone number! Conversely, if you received a text message, and do not wish to be a recipient, let me know.
- If you are going away or want your share held a certain week, you can schedule those holds as well as when to make up those shares, and even temporarily or permanently swop your pick-up locations. So please, bookmark this page: http://movementgroundfarm.csasignup.com/login and log-in with the same email you used to sign up for the CSA.
2. Not everyone gets the same things each week. But we make sure that in the end, everyone does get to experience everything we have to offer. If you didn’t receive strawberries this week, expect to receive EXTRA strawberries next week.
This Week’s Menu
others may have received garlic scapes, bok choy, and strawberries
Komatsuna: Japan-Inspired Mustard Greens
1 tablespoon sesame seeds (optional)
1 teaspoon Asian (toasted)
6 cups washed and chopped mustard greens
1/4 cup water
1 teaspoon minced garlic or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake (optional)
1 teaspoon white sugar
How to make
- Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
- Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
Garlic Scapes: Garlic scape pesto.
10 large garlic scapes
1 cup lightly packed basil leaves (optional)
½ cup pine nuts or walnuts
⅓ teaspoon salt
½ to 1 cup (depending on desired consistency of your pesto) of olive oil
½ to 1 cup grated parmesan cheese
How to make
- Combine garlic scapes, basil, and salt to food processor or blender.
- Start processing, adding oil slowly.
- Add nuts and cheese
- Add to pasta, pizza, toast, or whatever you want your pesto with.
Radish: Pesto, radish, and sea salt crostini.
thinly sliced baguette
Thinly sliced radishes
Flaky sea salt
How to make
- Brush baguette slices with olive oil and toast in oven at 400
- Spread your garlic scape pesto on the toasted baguette slices, top with radishes, and sprinkle with sea salt.
Arugula: Prosciutto and Arugula pizza
1 pound pizza dough
1 cup pizza sauce
3 cups shredded mozzarella
4 cups arugula
4 tablespoons olive oil
2 tsp lemon juice
How to make
- Divide dough into four equal parts, cover with plastic wrap, rest for 15 minutes
- On lightly floured surface, roll out dough into 8 inch round pies. Transfer to pizza piel covered with parchment paper or upside down baking sheet.
- Brush dough with olive oil and season with salt and pepper
- Add pizza sauce
- Add mozzarella and prosciutto
- Place on pizza stone or upside down baking tray in oven at highest setting for 5 to 8 minutes
- In a bowl add arugula, lemon juice, salt and pepper
- When pizza is cooked (golden brown crust and bubbling cheese) add the arugula and shaved parmesan
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