CHINESE CABBAGE

Chinese cabbage—Also called Napa cabbage–can be cooked like any leafy green, but it works particularly well in Asian salads and spring rolls. Another way to use it is to roast it—tear it into large piece, toss with olive oil, salt, and pepper, and spread it in a pan or on a cookie sheet. Roast in 400 degree oven for about five minutes until it begins to brown; then remove from the oven—it will become browner and crisper as it rests. If you leave it in the oven longer, the ribs will become softer and tastier, but the leaves will burn (I know, I just tried it). If you want, you can separate the leaves and ribs and roast them separately. You can intensify the flavor by seasoning the olive oil before tossing with the cabbage; slowly sauté a few cloves of garlic or garlicscape, an onion, and your favorite herbs in the oil, letting the flavor develop over 10-15 minutes.
SPICY CHINESE CABBAGE STIR FRY
Adapted from Martha Rose Shulman, New Yotk Times
4 garlic cloves, minced
2 teaspoons minced ginger
½ teaspoon red pepper flakes
1 star anise, broken in half (optional)
2 teaspoons soy sauce (more to taste)
2 tablespoons rice wine vinegar or dry sherry
2 tablespoons peanut or canola oil
1 small Chinese cabbage, 1 to 1 1/2 pounds, shredded
1 medium carrot, cut into julienne
Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro
Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
SPRING ROLLS
Chinese cabbage is a favorite ingredient in spring rolls. Shred the cabbage and mix two cups of shredded cabbage with a cup of rice or cellophane noodles, a tablespoon or soy sauce, other vegetables such as sautéed mushrooms, strings beans, or squash. Add diced shrimp or other meat if you like. Mix in a tablespoon on Szechuan or Hoison sauce, or your favorite seasoning and mix until everything is blended and sticks together. Wrap in wonton wrappers (there are pictures on the package showing you how) and bake or fry per the package directions. Or—you can can use the cabbage leaves as a simpler wrapper. Save some large leaves; fold them in half lengthwise, so that the thick rib is in the center. Place the filling on the rib and fold the leafy part around the rib to make a little packet. I’ve found that some kids (not all of them) like these packets and will eat things inside them that they would not otherwise consider.
CHINESE CABBAGE SALADS
NAPA with NOODLES and ALMONDS
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
CHINESE CABBAGE AND TOFU SALAD WITH SESAME DRESSING
From: Deborah Madison
Dressing
1 tablespoon minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 tablespoon plus 1 teaspoon tahini (sesame paste)
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
Salad
Salt
1 pound soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Chinese or Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded (see Note)
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks

1 large carrot, shaved into thin curls with a vegetable peeler
Freshly ground pepper
1 tablespoon black sesame seeds or toasted white sesame seeds, for garnish
Combine all of the dressing ingredients in a mini food processor and puree until smooth. Transfer to a bowl. Season with salt and pepper.
Bring a medium saucepan of water to a gentle simmer. Add salt. Put half of the tofu in a small strainer and ease it into the water. Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain. Repeat with the remaining tofu.
On a large platter or individual plates, arrange the tofu, Napa cabbage, spinach, red cabbage, kohlrabi, radishes and carrot strips. Season with salt and pepper. Spoon the dressing over the tofu or pass it separately. Garnish with the sesame seeds and serve.
Make Ahead The dressing can be refrigerated for up to 2 days. Bring to room temperature before serving.
Notes To finely shred spinach leaves (make a chiffonade), simply stack and roll the leaves, then cut them crosswise into thin strips with a sharp knife.
Easy Kimchi Recipe
Another great recipe from Viveca! She says, “When we get more cabbage or daikon this summer, kimchi is also a great use of all three! This makes a ton, but is easily halved if you want less! I like using other vegetables, like brussels sprouts or bok choi too if you have them on hand.”
1 napa cabbage
1/2 cup kosher salt
About 12 cups cold water
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Gochugaru (This is a sweet/hot Korean chili powder; you can substitute crushed red pepper (use about half or mix it with smoked paprika; or other chili powder mixes, such as ancho and aleppo. Kalustyan, and other Asian markets, have gochugaru in stock.)
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger
1 tablespoon minced garlic cloves
2 teaspoons dried shrimp (optional)
1 1/2 teaspoons granulated sugar
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is mostly submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. (Highly recommended to use gloves for this portion!)
Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight-fitting lid and seal the jar.

MONTH: JUNE 2017
POSTED ONJUNE 13, 2017
BEAT THE HEAT: Recipes with zero to ten minutes of cooking time
BEAT-THE-HEAT RECIPES
It’s going to be too hot to cook for the next few days, and probably for many other days over the summer. Luckily, the vegetables we’re getting from CSA this week need very little cooking. Here’s a batch of recipes that create main dishes or full meals and require 10 minutes of less of cooking heat.
GREENS, FRUIT, NUTS, AND CHEESE, WITH MISO-HONEY DRESSING
Makes 2 servings as a main-dish salad
The greens: 6-8 cups of greens; lettuce, spinach, mizuna, arugula, bok choy, washed and torn into small pieces
The fruit: 2 cups of 2 or more varieties of sliced fruit: berries, peaches, cherries, apples, mangos, bananas, etc.
The nuts: ½ cup of pecans, almonds, walnuts, or any other. They are even better if you toast them by tossing with a few drops of oil in a frying pan over low heat until they are brown (watch them, they burn easily). Even better: spice them by tossing with 1 tablespoon of vegetable oil and your favorite spice mix (curry; chinese five-spice blend; pepper; smoked paprika)
The cheese: Any firm cheese, highly-flavored cheese; ricotta salata works very well, so does cheddar; about 2 ounced, cut into chunks.
Miso-honey or tahini-honey dressing
1 teaspoons crushed peppercorn (mixed pink, green, black and white work well; or use ½ teaspoon red pepper flakes.
1/4 cup miso or ¼ cup tahini
1 tablespoons honey
1 tablespoons rice wine vinegar
1 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
Whirl all the ingredients in a blender until combined
Arrange the greens, fruit, nuts, and cheese in mounds on individual plates. Drizzle the dressing over it.
LETTUCE SOUP
Longtime member Dick Sandhaus has given us many wonderful recipes over the years. He is the author of one of the best, most useful blogs on the web, full of simple, healthy recipes, exercise ideas, travel tips:
Better, Cheaper, Slower blog; if you don’t know it,http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html
As you may have noticed, I rely on it a lot. Dick has put this link in front of the paywall on the blog in case you want to check out the blog:
https://www.bettercheaperslower.com/cgi-bin/iowa/today/1920.html
It was 80 degrees and humid when I made this. This perfect cool, light meal. Better. Cheaper. Chilled.
No oven, no stove, no sweat. I used a food processor and got it done in three minutes. You could use a mortar and pestle like M.F.K. Fisher during the last Depression. That Way, you get the added benefit of a 10-minute upper body workout. Pound vigorously while standing and burn 30 calories. Twenty percent of your soup serving.
This is really a salad cross-dressing as a soup. Lettuce and herbs with milk. Amazing how flavorful it is. It really tastes like lettuce. Very good lettuce.
I made it with great lettuce I get from my CSA farm share. If you don’t do that, go to the the Farmers Market. You’ll be pleasantly shocked by the difference that fresh and well-grown make. If you think of lettuce as nothing but a platform for salad dressing, this’ll change your mind. It’s prime greens season in a lot of places, so lettuce is peaking in ripeness and supply. And plunging in price. Demand the good stuff. Better and Cheaper.
To serve 4 or more
1 head of lettuce, chopped. I used red leaf.
6 stems of parsley
12 sage leaves
1 sprig of rosemary
6 sprigs thyme
20 basil leaves
12 arugula leaves
1 small Kirby cucumber
1 scallion
3 cups of whole milk (or more to serve more)
Put everything but the milk in your food processor. Press play and wait 30 seconds. You’ll have 3 – 4 cups of deep green pesto. Add 1 cup of the milk and blend for 10 more seconds. Now transfer the mix to a serving bowl and stir in two more cups of milk. Use more if you want to serve more. There’s plenty of flavor and substance in the greens to stand up to more milk. Salt and pepper to taste. Or not. Cover and put it in the fridge for 30 minutes. Or a day.
It’s surprisingly satisfying. Almost shockingly flavorful. And it’s very, very cooling. When it’s too hot to bother making dinner, this is a wonderful dinner to make.
Note: This soup keeps well for about a week in a tightly covered container in the fridge. You can also freeze it and then bring out a little bit of spring on a winter night.
LETTUCE SANDWICHES
Another idea from member Dick Sandhaus’ Better, Cheaper, Slower blog.
Piled high between two slices of bread, slathered with dressing (on the bread and between the leaves), with sliced radishes for crunch—there’s no need for meat or tuna salad to make a great sandwich. The trick is get the lettuce completely dry, unless you like soggy. The dressing can be a simple vinaigrette, a strong bleu cheese, or anything in between. I prefer drier dressings (because I hate soggy), but there is something to be said for the dressing soaking into the bread.
FROM DICK:
You barely notice a leaf or two stuck between your BLT’s tomato and bacon. But pile the lettuce high and you get a whole different experience. Dress it up right for a big, fat lettuce sandwich that’s refreshing, crunchy and luscious. On a hot summer day, it’s cool. So are you. No oven, no stove, no sweat.
Use lots of lettuce, like a lettuce version of an overstuffed New York deli pastrami sandwich. Then compress it. Get very fresh, full-flavored lettuces. Go to the Farmers Market, not the supermarket. We just got a load of Tropicana Green Leaf, Red Tide Red Leaf, arugula, mizuna and mustard greens in our CSA farm share. I picked some basil from the kitchen windowsill for something aromatic. A ton of flavor from a few ounces of near-zero-calorie greens.
I dressed it all very lightly in olive oil, lemon and salt. Very little dressing – just toss thoroughly to spread it around. Then dress the bread. Rich garlic mayo you make in five minutes. On fresh brioche bread that takes a little longer to make. Lots of flavors in this sandwich, but the lettuce holds its own. Of course you can add a slice or two of tomato or cucumber. Or if you’re just not a believer yet, make a BLT with lots of extra lettuce and just a little bacon for flavor and fat. You’ll get the idea.
You decide what’s Better. The lettuce is definitely Cheaper. And completely satisfying. Eat Slower. This is a very tasty Way to get more leafy greens into your diet. Even if you’re not trying to lose 5 pounds this month. But if you are, be sure to read your BCS this Saturday.
CAESAR SALAD
When the romaine lettuce starts coming, I start making Caesar salad. There’s no reason why all our lettuces—and arugula and other greens—can’t be used in this salad, but romaine is traditional. I thought this was a difficult salad to make, until Dick Sandhaus provided a recipe in his Better, Cheaper, Slower blog. This recipe is based on his.
There’s a raw egg in this recipe; use only high-quality eggs and make sure they’re fresh. I don’t serve this to people who have health problems unless they know that they are eating raw eggs. And I don’t store it—if any is left over, I discard it.
1 clove garlic or about 6 inches of garlic scape
1 egg yolk (save the white for something else)
2 tablespoons olive oil (I use my best oil for this)
2 tablespoons grated parmesan cheese
2 anchovy fillets, more or less to taste
3 cups torn romaine or other lettuces or green
¼ cup (or more) toasted croutons, homemade or bought
freshly grated black pepper.
Rub the garlic or garlicscape or garlic all over the salad bowl for about 15 seconds; then chop it very fine and add to the bowl. Add the egg yolk, oil, and parmesan and whisk until well blended. Mash the anchovies to a paste, add to the bowl and whisk until combined. Add the lettuce, toss until it is coated with the dressing. Top with the croutons and add pepper to taste.
SPINACH AND MANGO SALAD
This one is from Viveca, a former member. You can use only the spinach we’re getting this week, or mix in lettuce, arugula, and mizuna. It’s a perfect example of a main dish salad—beans for protein, so much flavor, texture, and color.
Viveca writes: I’m originally from a suburb of Cleveland, and this my homemade version of a salad that they serve at one of my favorite restaurants there! If I’m being honest, I usually just use Olde Cape Cod Light Champagne Vinaigrette dressing for this, but I’ve included a recipe I’ve also made before below.
4 cups baby spinach
1 can sliced hearts of palm
1 fresh mango, diced
1 avocado, diced
1 pint cherry tomatoes, cut in half
1 can black beans, drained
10 tortilla chips, broken into large pieces
For the dressing:
1 garlic clove, minced
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
Salt, pepper
1/2 cup extra virgin olive oil
Make the dressing: Combine all dressing ingredients together in food processor or blender.
Mix spinach, hearts of palm, mango, avocado, cherry tomatoes, and black beans. Toss with dressing and top with crushed tortilla chips.
STEAMED WILD SALMON WITH MIZUNA, SPINACH, SOY SAUCE AND GINGER
Serves 2, adapted from In the Kitchen with A Good Appetite
FROM JOANNE EATS WELL WITH OTHERS BLOG
http://joanne-eatswellwithothers.com
If you haven’t visited this blog yet—you’re missing a great recipe source
This recipe give you more than just a salad—but still requires only ten minutes of cooking time.
1 tbsp peanut oil
1 tsp toasted sesame oil, plus additional for drizzling
3 cloves garlic, minced
1-inch thick slice peeled fresh ginger, minced
1 bunch spinach
1 bunch mizuna (or another bunch mustard greens)
1 tbsp soy sauce, plus additional for drizzling
2 wild salmon fillets, 6-8 oz each
Kosher salt and freshly ground black pepper

  1. Heat the oils in a very large skillet. Add the ginger and garlic and saute until fragrant and translucent, about 2 minutes. Add the mustard greens, mizuna, soy sauce and 3 tbsp water, and saute until the greens start to wilt, 2 minutes longer.
  2. Spread the greens out in the bottom of the pan. Season the salmon with salt and pepper. Place on top of the greens. Cover the pan, reduce the heat to medium, and let the fish steam until just cooked through, about 6 minutes. If the pan dries out before the fish is cooked, add a little more water, a tsp at a time.
  3. Uncover the pan and transfer the fish to serving plates. If the greens seem wet, turn the heat to high to cook off any excess moisture. Serve with rice, drizzled with a little more sesame oil and soy sauce, if desired.
    STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
    adapted from a recipe Bon Appétit | January 2011 by Melissa Clark
    3 1/2 tablespoons soy sauce, divided
    4 teaspoons Asian sesame oil, divided
    3 1/2 teaspoons unseasoned rice vinegar, divided
    1 14- to 16-ounce container extra-firm tofu, drained
    2 tablespoons peanut oil
    4 green onions, chopped
    1 tablespoon finely chopped peeled fresh ginger
    2 garlic cloves, finely chopped-or use Garlic Scapes, finely chopped
    4 bok choy, leaves separated (or use spinach)
    12 cups loosely packed mizuna (about 8 ounces)-or one bunch from your CSA share
    Directions:
    Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
    Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
    Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
    Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.
    TURKEY-MIZUNA SALAD
    Martha Rose Shulman, NYT
    Note: The only cooking called for in his recipe is 4-5 minutes for steaming the broccoli; you can, instead, microwave the broccoli for 2 minutes
    FOR THE SALAD
    2 cups mizuna, spinach or arugula (or a combination)
    3 cups shredded or diced cooked turkey
    Salt
    freshly ground pepper
    1 serrano chili, seeded if desired and chopped optional
    1 bunch scallions, white part and green, thinly sliced
    1 small cucumber, seeded, diced and peeled if waxy
    ¼ cup chopped cilantro
    1 small red bell pepper, cut in thin strips
    2 tablespoons coarsely chopped walnuts
    2 broccoli crowns, cut or broken into small florets, steamed four to five minutes, refreshed with cold water and drained on paper towels optional
    FOR THE DRESSING
    2 tablespoons fresh lime juice
    1 tablespoon seasoned rice wine vinegar
    1 garlic clove, minced or put through a press
    2 teaspoons finely minced fresh ginger
    1 tablespoon soy sauce
    2 tablespoons dark Chinese sesame oil or walnut oil
    2 tablespoons canola or peanut oil
    ? cup low-fat buttermilk or plain nonfat yogurt
    1 tablespoon turkey stock or water, for thinning out if using yogurt
    Line a platter or large bowl with the mizuna or arugula.
    Season the turkey with salt and pepper, and combine in a large bowl with the chili, scallions, cucumber, cilantro, red pepper and walnuts
    Combine the ingredients for the dressing, and mix well. Toss with the turkey mixture. Arrange on top of the mizuna or arugula and serve.
    POSTED ONJUNE 13, 2017
    CSA WEEK 2: NOTE FROM STONELEDGE
    Week #2
    Dear CSA Member,
    We are finally getting a break from the cloudy and wet weather. The soil is nice and moist. It will do great with these 80-90 degree days we have ahead of us. The plants will be growing quickly once the warm sun is fully out. We have been working hard in the tomato patch this week. The first step was to stake the tomato plants and the second step was to tie them up with twine. This allows air to flow through the plants and, for the plants to grow strong and tall to hold the future tomatoes.
    We also have been working diligently to keep the weeds down in the field. Even though there hasn’t been much sun the weeds do grow quickly in the damp weather. We use various different cultivators and what weeds we cannot get with the tractor we have to go through and get by hand.
    The Marketplace is open for the season. There are a couple of new products being offered this season. We have local and certified organic dry beans. (Pinto, Red Kidney and Black Turtle Beans) Also, new on the marketplace are local seed oils. (Organic Sunflower Seed Oil, Organic Flax Seed Oil, Butternut Squash Seed Oil and Roasted Pumpkin Seed Oil) For more information on the dry beans and oils, you can go to the farm website and click the CSA program drop down tab and find the information on these items. To order log into your account, click Marketplace, and follow the steps. Your marketplace order will be delivered with your next CSA delivery.
    This week is the last week for transplants. This plant should be planted right away in a pot or directly outside in your garden. The pot we are sending is a decomposable pot and can be planted directly into the ground or larger pot. The plant should have a good amount of sunlight daily and should be checked to see if the soil is dry and needs to be watered.
    For produce recipes, you can go to our Recipe and Produce ID section on the website. https://www.stoneledge.farm/csa-program/recipes If you have any delicious recipes you would like to share please send them to info@stoneledge.farm and I will add them to the recipe page.
    1 Head- Romaine Lettuce
    1 Head- Green Butter Crunch Lettuce
    1 Bunch- Arugula
    1 Bunch- Mizuna
    1 Head- Red Butter Crunch Lettuce
    1 Head- Tropicana Lettuce
    1 Bunch-Radish
    1 Bunch- Spinach
    1 Rosemany Transplant
    Optional Shares:
    Mushrooms- Oyster
    Cooking Tips-
    Boc Choi: Boc Choi makes a great Stir-Fry. It can be added in dumplings, soups or even salads. Boc Choi has a slightly bitter flavor.
    Arugula: Arugula is more of a spicy green. It’s a great addition to a salad but, you can also add it to a pizza, wilt in a pot of pasta, make pesto, add to a sandwich instead of lettuce for a little more flavor or add to your favorite soup recipe.
    Mizuna: Mizuna is another great salad addition. You can add Mizuna to your Risotto, Stir-Fry, Soups or a Grain Salad. It has a nice peppery flavor.
    Stoneledge Farm LLC
    info@stoneledge.farm
    www.stoneledge.farm
    Week #2
    Dear CSA Member,
    We are finally getting a break from the cloudy and wet weather. The soil is nice and moist. It will do great with these 80-90 degree days we have ahead of us. The plants will be growing quickly once the warm sun is fully out. We have been working hard in the tomato patch this week. The first step was to stake the tomato plants and the second step was to tie them up with twine. This allows air to flow through the plants and, for the plants to grow strong and tall to hold the future tomatoes.
    We also have been working diligently to keep the weeds down in the field. Even though there hasn’t been much sun the weeds do grow quickly in the damp weather. We use various different cultivators and what weeds we cannot get with the tractor we have to go through and get by hand.
    The Marketplace is open for the season. There are a couple of new products being offered this season. We have local and certified organic dry beans. (Pinto, Red Kidney and Black Turtle Beans) Also, new on the marketplace are local seed oils. (Organic Sunflower Seed Oil, Organic Flax Seed Oil, Butternut Squash Seed Oil and Roasted Pumpkin Seed Oil) For more information on the dry beans and oils, you can go to the farm website and click the CSA program drop down tab and find the information on these items. To order log into your account, click Marketplace, and follow the steps. Your marketplace order will be delivered with your next CSA delivery.
    This week is the last week for transplants. This plant should be planted right away in a pot or directly outside in your garden. The pot we are sending is a decomposable pot and can be planted directly into the ground or larger pot. The plant should have a good amount of sunlight daily and should be checked to see if the soil is dry and needs to be watered.
    For produce recipes, you can go to our Recipe and Produce ID section on the website. https://www.stoneledge.farm/csa-program/recipes If you have any delicious recipes you would like to share please send them to info@stoneledge.farm and I will add them to the recipe page.
    1 Head- Romaine Lettuce
    1 Head- Green Butter Crunch Lettuce
    1 Bunch- Arugula
    1 Bunch- Mizuna
    1 Head- Red Butter Crunch Lettuce
    1 Head- Tropicana Lettuce
    1 Bunch-Radish
    1 Bunch- Spinach
    1 Rosemany Transplant
    Optional Shares:
    Mushrooms- Oyster
    Cooking Tips-
    Boc Choi: Boc Choi makes a great Stir-Fry. It can be added in dumplings, soups or even salads. Boc Choi has a slightly bitter flavor.
    Arugula: Arugula is more of a spicy green. It’s a great addition to a salad but, you can also add it to a pizza, wilt in a pot of pasta, make pesto, add to a sandwich instead of lettuce for a little more flavor or add to your favorite soup recipe.
    Mizuna: Mizuna is another great salad addition. You can add Mizuna to your Risotto, Stir-Fry, Soups or a Grain Salad. It has a nice peppery flavor.

Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
POSTED ONJUNE 6, 2017
Savory Rhubarb Recipes from Crystal
I really really don’t have a sweet tooth and love rhubarb flavor. Here are a couple of savory recipies for rhubarb (all rhubarb salsas\salads with a protein that could be a side dish or with any protein).
Fish tacos with rhubarb salsa:
http://www.kitchenkonfidence.com/2011/04/cornmeal-crusted-fish-tacos-with-rhubarb-salsa
Spicy Chicken Thighs with Cucumber Rhubard Salsa:
http://www.bonappetit.com/recipe/spicy-chicken-thighs-with-rhubarb-cucumber-salsa
Lamb Ribs with Rhubarb and Radish Salad
http://www.bonappetit.com/recipe/lamb-ribs-with-rhubarb-and-radish-salad
POSTED ONJUNE 6, 2017
CARING FOR YOUR TRANSPLANT
CARING FOR YOUR SEEDLING
If you take care of your seedling, it can last for months, or even years—and you’ll have fresh herbs whenever you want them.
–Replant in a bigger pot; start with a 6-inch pot and if your plant does well you may need to go to a bigger one in a few months. Fill the pot halfway with potting soil, and put the transplant in the middle. Fill with soil so that the plant is covered a little more than it is now. Tamp down the soil and water well.
You don’t have to take the plant out its temporary peat pot; it will disintegrate. But do tear off the bottom. I usually remove the pot though, it lets the new plant move around in the soil more easily. But I tear up the peat pot and bury it in the soil—it’s good organic matter.
Put the pot on a coaster or platter to avoid drips. Water well—the water should start to come out of the bottom
–Your basil transplant needs sun—at least 4-5 hours a day. If you can’t provide that, just eat your basil now.
–Turn the pot frequently. Water every few days, more if the weather is very hot and the soil gets dry.
–Pinch out the center of each branch and use the herbs. Pinching will make the plant bushier. Use the leaves as you needed, but don’t take more than a third of the plant and make sure more leaves are growing before you take more.
NEXT WEEK: Rosemary transplants!
POSTED ONJUNE 6, 2017
BOK CHOY

SAUTEED BOK CHOY
From New York Times, Sam Sifton
1 tablespoons neutral cooking oil, like canola
1 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
2 bunches of bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
2 teaspoons soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling
–In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
–Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
–Uncover and continue to cook until liquid is close to evaporated and stalks are sot to the touch, approximately 3 minutes more.
–Remove to a warmed platter and drizzle with sesame oil.
Braised Bok Choy (or Endive, Escarole or Radicchio)
Adapted from “How to Cook Everything” by Mark Bittman
Serves 4
1 tbsp. olive oil
4 bok choy, trimmed at base and cleaned
¼ C minced prosciutto or dry-cured ham (optional)
½ C chicken, beef or vegetable stock
Salt and pepper to taste
1 tsp. lemon juice or white wine vinegar
–Heat the olive oil over medium heat in a medium or large non-stick skillet that can later be covered.
–Add the bok choy and cook, turning once or twice, until they begin to brown.
–Add the ham, stock, salt and pepper. Cover and cook over the lowest possible heat, turning occasionally, until very tender, about 20 minutes (or up to 45 for endive, escarole or radicchio).
–Drizzle with lemon juice or vinegar and serve.
Soba Noodle Salad with Bok Choy (from the Kitchn)
Serves 2-4
1 carrot, peeled and cut into thin matchsticks (a mandoline works great for this!)
2 bunches bok choy, sliced into ribbons
1/2 pound dried soba noodles
6 scallions, thinly sliced
1/2 cucumber, peeled and cut into matchsticks
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce (optional)
2-4 eggs (optional)
–Fill a medium-sized sauce pan with water and bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a medium-sized bowl.
–Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a slotted spoon or small strainer. Run them under cool water and then add them to the carrots.
–Let the water come to a boil again and cook the soba noodles according to package instructions (usually 5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.
–Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the noodles and vegetables, and then toss until everything is evenly coated.
–If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set aside until serving. –Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or cold, and it can keep refrigerated for about 3 days.
STIR-FRIED MUSHROOMS AND BOK CHOY (DONGGU PEI SHUCAI)
Bok choy undergoes a pleasing transformation when stir-fried: the crunchy white stem develops a caramelized flavor, and the leaves wilt slightly, acquiring a mild sweetness.
Todd Coleman, Saveur
My friend Pan Suefen refers to this kind of preparation as a “dry” stir-fry, because there’s no sauce. The focus here is on earthy mushrooms and brightly flavored bok choy, exploited to their fullest to produce a final result that is greater than the sum of its parts. I love how the dried mushrooms, reconstituted in water, take on a satisfying, slightly chewy texture and a deep umami flavor in the hot oil. The bok choy undergoes a pleasing transformation as well: the crunchy white stem develops a caramelized flavor as it’s left alone for a minute with its cut surface in direct contact with the wok, and the leaves wilt slightly, acquiring a mild sweetness as they cook.
SERVES 2-4 ingredients
Ingredients
6 large dried mushrooms, such as shiitake
1 tbsp. canola oil
1?2 lb. small bok choy, halved lengthwise
1?4 tsp. sugar
Kosher salt, to taste
–Put mushrooms into a medium bowl of water and soak for 2 hours. Drain; squeeze any excess water from the mushrooms and cut off stems. (note from LS: Or use fresh mushrooms) Cut mushrooms into ¼”-thick slices. Heat a 14″ wok (or stainless-steel skillet) over high heat until wok begins to smoke. Add oil around the edge of the wok and swirl to coat the bottom and sides. Add mushrooms and cook, stirring and tossing constantly, until fragrant, about 2 minutes. Transfer mushrooms to a plate; set aside.
–Return wok to high heat until it begins to smoke. Add bok choy cut side down, along with 2 tbsp. water, and cook, without stirring, until the water evaporates, about 1 minute.
–Add sugar and season with salt. Vigorously stir and toss bok choy until it’s bright green and wilted, about 1 more minute.
–Return mushrooms to wok, toss to combine, and cook until the flavors meld, about 30 seconds. Transfer mushrooms and bok choy to a serving platter and serve hot or at room temperature.

STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU
adapted from a recipe Bon Appétit | January 2011 by Melissa Clark
3 1/2 tablespoons soy sauce, divided
4 teaspoons Asian sesame oil, divided
3 1/2 teaspoons unseasoned rice vinegar, divided
1 14- to 16-ounce container extra-firm tofu, drained
2 tablespoons peanut oil
4 green onions, chopped
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped-or use Garlic Scapes, finely chopped
4 bok choy, leaves separated (or use spinach)
12 cups loosely packed mizuna (about 8 ounces)-or one bunch from your CSA share
Directions:
Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.
Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.
Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

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