RHUBARB

RHUBARB

Tips and Basic Cooking.

From: http://www.recipetips.com/kitchen-tips/t–1110/all-about-rhubarb.asp

A perennial plant that has celery like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit.

Rhubarb can be eaten raw with a little sugar sprinkled over it but it is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and is also used to make sauce in the same manner as applesauce. Rhubarb can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish.

Storage:

Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future use by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing. Rhubarb does not need to be sweetened before it is frozen.

Rhubarb Preparation

Trim off leaf ends and roots using a sharp knife and discard. Be sure to discard the leaves, which contain toxic levels of oxalic acid.

If the more mature stalks are wider than 1 inch, slice lengthwise in half or thirds.

Check stalks for blemished areas and trim off before using.

If stems are fibrous, they will need to have the strings pulled off. At one end of the stalk, cut just under the skin. Pull the piece down the stalk to remove the strings. Continue until all of the strings are removed.

Wash stalks and slice them into 3/4 inch to 1 inch pieces when preparing for stewing or making sauce. Pies and other recipes may call for the pieces to be cut to a smaller size, such as 1/4 to 1/2 inch.

Tip:

Refresh rhubarb stalks by standing them in a pitcher that has been filled partially with cold water. Allow them to stand for a minimum of 1 hour.

Rhubarb Cooking

Stewed Rhubarb | Baked Rhubarb | Rhubarb Jam

Rhubarb can be eaten raw but because of its tartness, it is generally cooked and sweetened first. It can be sweetened with sugar, honey, syrup, or berry preserves. When cooking rhubarb do not use aluminum, iron or copper pans. Rhubarb has high acidity and will react with these types of metals. The reaction will cause the rhubarb to turn a brownish color and can cause the pan to discolor. It is best to use anodized aluminum, non-stick coated aluminum, or enameled cast iron pans. If the rhubarb is being baked, glass bakeware can be used also.

STEWED RHUBARB

Because rhubarb varies in sweetness, it is hard to determine how much sugar is needed. The rhubarb will also sweeten as it cooks. Start out with a small amount of sugar. Once the rhubarb has cooked, more sugar can be added if necessary.

Clean 1 pound of rhubarb and cut into 3/4 to 1 inch pieces. This should produce approximately 3 cups of rhubarb.

Combine 1/4 cup of sugar and 1/4 cup of water in a saucepan. Bring to a boil over medium heat and stir until sugar has dissolved.

Add the rhubarb and bring sauce back to a boil.

Reduce heat to a simmer and cook uncovered until rhubarb is crisp-tender, approximately 10 minutes.

Taste to see if sauce is the desired sweetness. If it requires additional sugar, add 1 or 2 tablespoons at a time and bring sauce back to a boil to be sure sugar dissolves.

Remove from the heat when sauce is at desired sweetness. Serve as a sauce warm or cold. The sauce can be eaten on its own or it can be served as a topping on other food, such as cake, ice cream, pancakes, and waffles.

BAKED RHUBARB

Spread 2 pounds of rhubarb, cut into 3/4 to 1 inch pieces, on the bottom of a 9 x 13 inch baking dish.

Add 1/4 teaspoon of ground ginger and 1/4 teaspoon of nutmeg to 1 1/2 cups of sugar. Mix ginger and nutmeg into the sugar until evenly distributed.

Pour the sugar mixture evenly over the rhubarb.

Drizzle with 1/2 cup of orange juice. Pineapple juice can also be used.

Cover baking dish with foil. Bake for 30 minutes in a 350°F oven. Remove rhubarb from the oven and stir mixture. Put back in the oven and bake uncovered for an additional 10 minutes or until rhubarb is tender.

Remove from the oven and serve as a warm sauce on its own or as an accompaniment to other foods, such as meats and fish.

SPRING RHUBARB CAKE

Cake

4 tbs softened butter

1 1/2 cups brown sugar

1 egg

2 cups flour

1 tsp baking soda

1/2 tsp salt

1 cup yogurt

1 small bunch rhubarb (about 1- 1 1/2 cups, diced)

Topping

1/2 cup white sugar

1 tbsp cinnamon

1/2 cup walnuts or pecans, chopped

2 Tbsp butter, melted

Mix butter, brown sugar and egg. Add sifted flour, baking soda and salt alternately with yogurt and rhubarb. Spread in 9×12” pan.

Mix topping ingredients together in separate bowl, sprinkle over top of cake. Bake 35-40 minutes @ 350 degrees.

NOTE: The hardest part of this recipe is dicing the rhubarb. I cut into 2-inch pieces and then put it into the food processor and pulse 8-10 times for a few seconds on each pulse.

RHUBARB BOURBON SOUR

Rhubarb Bourbon Sour

Katelyn sent in this recipe for a new way to use rhubarb. I hope we have enough rhubarb. And bourbon.

Serves 4-6.

1 1/2 c. chopped fresh rhubarb

1 c. sugar

3/4 c. freshly squeezed lemon juice

1/2 c. water

1/2 tsp vanilla extract

Bourbon

few drops bitters

Combine the rhubarb, sugar, lemon juice, and water in a medium saucepan. Bring to a simmer over low heat and simmer gently until the rhubarb is completely soft and the mixture is syrupy, about 8-10 minutes. Keep an eye on it to make sure it doesn’t boil over. Strain the liquid into a bowl or glass jar. Stir the vanilla extract into the rhubarb syrup. Keep the stewed rhubarb for another use.

For each cocktail, add ice, 1 part rhubarb syrup, 1 part Bourbon, and a few drops of bitters to a cocktail shaker. Shake vigorously for 20-30 seconds, until foamy, then strain into a chilled glass. Garnish with extra rhubarb stalks if desired, and serve immediately.

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

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.

LETTUCE

HOW TO TURN A HEAD OF LETTUCE INTO A MAIN DISH

HOW TO TURN A HEAD OF LETTUCE INTO A MAIN DISH

I’m sure everyone knows how to make a salad, but in the coming weeks we’re going to be inundated with lettuces and greens and pretty little side salads are not going to be enough to use them up. Over the years, I’ve come up with ways to use my lettuce, with just a few extra ingredients, as a main dish. To call it a main dish, I need it to:

–Supply me with a reasonable amount of protein. I’m not a nutritionist—and if any of our nutritionist-members want to correct me, please do—but from what I’ve read, I think I need about 45 grams of protein a day. Spread over three to five small meals a day, my main dish salad has to have 10-15 grams of protein in it. The three cups of torn lettuce in my salad supply about 2.5 grams of protein, so I need at least 8, and up to 12 or 13 more grams of protein. The amounts of protein listed below are rough averages.

–Taste good.  The lettuces we get in our CSA shares are tastier than average—but I still need more taste and texture to make me happy.

–Fill me up. A bowl of lettuce is not going to keep me going until the next meal; I need to add something more filling.

Here are some of the things I add to my 3 cups of chopped or torn greens (I use lettuce, sometimes greens like mizuna or mustard greens, spinach or arugula when we get it, and herbs.

–Beans and peas: lot of protein—average is about 8 grams per half cup. My favorite is the chickpea. Soybeans have the most, 14 grams in a half-cup. Agata & Valentina sells roasted soybeans that are crunchy and delicious.

–Nuts and seeds: again, protein-packed. Almonds have 7 grams of protein in one-quarter of a cup. Toasting them for just a minute makes them taste even better.

–Cheese—crumbled feta or chevre, shaved parmesan or dry jack, chunks of cheddar, shredded mozzarella—or any of the many interesting and yummy cheeses available through Lewis Waite Farms or in local stores. Cheeses average 7 grams per ounce.

–Tofu—absorbs salad dressings, sort of like manna. And has lots of protein.

–Animal protein—for non-vegetarians, just an ounce or two of grilled, roasted, or any other preparation of meat, poultry, or fish. Flaked salmon and strips of grilled chicken are two of the easiest additions. Leftover coldcuts—smoked turkey, roast beef, and ham, for example—are also easy and get rid of little bits of food that might otherwise go to waste. Leftover barbecued chicken or spicy sausage add strong flavor as well as protein. Chopped or sliced hardboiled eggs are also good.

–Grains—A half-cup of carbs often makes the difference between hunger and satisfaction. Rice, quinoa, couscous, pasta, as well as lesser-known grains like faro, wheatberries, barley (look at Lewis Waite’s grain list for other choices)—are both interesting and filling.

–Other vegetables and fruits—Tomatoes, of course, though they are usually not in our shares the same weeks as lettuce. But any raw or cooked vegetables go a long way in making a salad a main dish. Fruits—dried, cooked, or fresh—are also nice.

–Salty things—olives, capers, and anchovies add a unique flavor

–Dressings—You’ll find a nice batch of dressing in Recipes from America’s Small Farms, on pages 54-55 as well as throughout the book. Dressings add interesting flavors, and if they’re full of dairy (buttermilk, bleu cheese or protein-based ingredients (such as tahini or peanut butter), they also contribute significant protein.

POSTED ONJUNE 3, 2017

SALADS, DRESSINGS, OTHER USES FOR LETTUCE

SOME SALAD DRESSINGS:

If you have a super salad dressing, please send it for next week. See also: Recipes from America’s Small Farms (on pages 54-55) and the Stoneledge website

GREEN GODDESS DRESSING

Namrita, a returning member, sent this to us last year.

Goes well with our leafy greens.  Also can be used on sandwiches as an herby mayo!  The herbs can be replaced with whatever you have on hand or comes in the CSA.

1/3 cup packed basil leaves

1/3 cup packed tarragon leaves

1/3 cup packed chopped chives

2 medium-large garlic cloves

2 anchovy fillets

zest and juice of 1/2 a lemon

1/4 teaspoon salt

1/2 cup good mayonnaise (such as Spectrum’s olive oil mayonnaise)

In the bowl of a food processor, combine all ingredients except for the lemon juice (i.e., the basil, tarragon, chives, garlic, anchovies, lemon zest, salt, and mayonnaise) in the bowl of a food processor. Puree smooth, about 2 minutes, scraping down the sides of the bowl as needed. Blend in the lemon juice. Chill until needed.

LEMON-ANCHOVY VINAIGRETTE

SERVINGS: MAKES ABOUT 1/2 CUP

2 lemons

4 anchovy fillets packed in oil, drained, finely chopped

½ cup olive oil

¼ teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Cut all peel and white pith from lemons; discard. Working over a medium bowl, cut lemons along sides of membranes to release segments into bowl. Squeeze in juice from membranes and discard membranes.

Mix in anchovies, oil, and red pepper flakes, breaking up lemon segments against the side of the bowl with a spoon; season with salt and pepper.

DO AHEAD: Dressing can be made 4 days ahead. Transfer to a jar; cover and chill.

Recipe by Melissa Hamilton and Christopher Hirsheimer, Bon Appetit

CUBAN MOJO

Cook 5 chopped garlic cloves or 2 chopped garlicscapes in 1/3 cup olive oil over medium-high heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.

From www.foodnetwork.com/recipes

GINGER-SOY-ORANGE-SESAME VINAIGRETTE

From Lettuce in Your Kitchen, Chris Schlesinger, John Willoughby

1/3 cup sesame oil

1/3 cup rice wine vinegar

1/3 cup soy sauce

¼ cup sugar

2 tablespoons grated ginger

¼ cup orange juice + (optional) zest

2 tablespoons tahini paste

2 teaspoons minced fresh chile pepper of your choice, or less if you don’t want it spicy

Salt and freshly ground white pepper to taste

Combine all dressing ingredients and whisk together well

MANGO

1 large mango

1 tablespoon red wine or champagne vinegar

1 tablespoon light vegetable oil

1 tablespoon honey

1 tablespoon lemon juice

½ teaspoon cinnamon

Peel the mango, cut it into pieces and puree until smooth in food processor. Add other ingredients to the food processor bowl and pulse to combine. Add other herbs and spices, such sumac, nutmeg, star anise, or thyme if desired; most kids like this better without extra spices.

AVOCADO AND COCONUT SALAD DRESSING

Source: http://greenevi.com/avocado-and-coconut-salad-dressing/

This super simple 4-ingredient avocado and coconut salad dressing is incredibly creamy, healthy and delicious! Use it on any of your favorite salads, it’s delicious with leafy greens, roasted veggies or any grain salads.

1 avocado

1 lime, juiced

4 tbsp coconut milk

1 clove of garlic

¼ cup of water

salt, pepper

Add avocado, lime juice, coconut milk, garlic and water to a blender and process until completely smooth.

Keep the dressing in an air-tight jar in the fridge for up to 3 days.

NOTES

Try the dressing with fresh orange juice instead of water for an even cooler taste!

SOME SALADS

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.

http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html

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.

WILTED LETTUCE SALAD

From Cooks.com

Many wilted salad recipes use bacon; this one doesn’t.

2-3 heads leaf lettuce (Romaine, red leaf, etc.)

salt and pepper, to taste

1/4 to 1/2 cup vinegar (balsamic works best)

1/4 to 1/2 cup water

1 tablespoon to 1/4 cup sugar

3 tablespoons olive oil

1/2 cup finely chopped white or red onions

2 drops/splashes liquid smoke (optional)

Separate lettuce leaves, rinsing as you do so. Submerge all leaves into water to be sure they are clean. Sand and Dirt are not good seasonings. Dry lettuce leaves – spin, pat let drain – whatever works for you. Cut off the white parts and any bad spots. Then ribbon or chop leaves and place into a large glass bowl.

Combine vinegar, water and sugar and mix together in a bowl..

In a fry pan, heat the olive oil over medium high to high heat and then add the onions. Saute until the onions begin to crisp.

While the onions are crisping, sprinkle salt and pepper to taste onto the lettuce and toss. When the onions are should crisp and brown, but not burned, pour in the vinegar mixture and stir together.

Bring to a boil (about 2 minutes top). Remove from heat. If you are going to use the liquid smoke now is the time to add it.

Pour liquid over the lettuce and toss. Serve hot or cold.

SPINACH AND MANGO SALAD

This one is from Viveca; we’re not getting spinach this week, but I think our lettuces, bok choy, and chinese cabbage will work well. 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.

LETTUCE SOUP

From member Dick Sandhaus’ Better, Cheaper, Slower blog. If you haven’t checked out Dick’s blog yet, you’re missing something wonderful. Here’s a link:

http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html

June 10, 2015. 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.

LETTUCE SANDWICHES

(This idea is from member Dick Sandhaus’ Better, Cheaper, Slower blog; if you don’t know it, http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html ) One of the best, most useful blogs on the web. As you may have noticed, I rely on it a lot.

Piled high between two slices of bread, slathered with dressing (on the bread and between the leaves), with sliced turnips or 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. Lettuce is also great in wraps, with or without other ingredients.

RADISHES

RADISH IDEAS

  1. Radish salad: (adapted from an interview of Deborah Madison/The Splendid Table)

I slice the radishes paper-thin, and they get so translucent, delicate and delicate-tasting. Then I mix them all with some things like radish sprouts, maybe some of the radish leaves, a little salt and pepper, lemon juice and olive oil. I put in some very thin slices of a dry Monterey Jack cheese, an aged Gouda or maybe manchego, which isn’t the usual thing to do with radishes. But I think that the proteins and caseins in the cheese give it such a round, wonderful taste. It’s one of my favorite salads, and it’s absolutely beautiful

  1. Piquant Radish Soup with Crème Fraiche; from Vegetarian Times

1/2 lb. radishes, halved (3 cups)

1 small russet potato, peeled and cut into chunks

1 small white onion, quartered

1 Tbs. unsalted butter

1/4 tsp. white pepper

1 Tbs. prepared horseradish sauce

2 Tbs. crème fraîche, plus more for garnish, optional—see note

  1. Pulse radishes and potato in food processor until finely chopped. Transfer to bowl, wipe out food processor, and set radish mixture aside.
  2. Pulse onion in food processor until finely chopped.
  3. Heat butter in saucepan over medium heat. Add onion, and cook 3 minutes, or until translucent. Add radish mixture, white pepper, and 31/2 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer, covered, 30 minutes.
  4. Remove soup from heat, stir in horseradish, and purée in food processor in batches until smooth. Add crème fraîche, and purée until combined. Season with salt, if desired. Serve garnished with radish, greens, and crème fraîche (if using).

NOTE: To make crème fraiche: Add 2 tbs buttermilk to 1 cup heavy cream.; stir to combine. Cover, and leave in a warm dry place—not the refrigerator—for 12-16 hours. Like magic—the cream thickens and turns into a delicate, complex concoction that adds great flavor to everything it comes in contact with.

  1. Raita: Add 3 tbs of chopped radish, 1 tbs chopped onion, and 3 tbs of chopped cucumber to one cup yogurt. Add ¼ cup chopped parsley and mix thoroughly, .
  2. Radish toast. Butter a slice of toast and cover with a thin slice of radish.
  3. Braised radishes

3/4 lb. radishes (about 1 bunch), tops removed and reserved

1 Tbs. unsalted butter

1/3 cup lower-salt chicken or vegetable broth

1 tsp. cider vinegar

1 tsp. granulated sugar

Kosher salt

Trim the radishes and slice them crosswise into 1/3-inch-thick rounds. Trim and discard the stems from a small handful of the tops, wash the leaves thoroughly, pat dry, and then finely chop enough to measure 2 Tbs. (Save the rest of the tops for another use.)

In a 10-inch skillet, melt the butter over medium heat. Add the radishes and cook, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover, and cook until the radishes are crisp-tender, 5 to 7 minutes. Uncover, raise the heat to high, and add the vinegar, sugar, and 1/2 tsp. salt. Cook, stirring occasionally, until the liquid is reduced to a glaze, 2 to 3 minutes. Garnish with the chopped leaves and serve.

  1. Grated radish dressing

Trim 1 bunch radishes and chop them roughly. Place them in a food processor and pulse to grate. Combine with 1 tbs soy sauce and 1 tbs rice wine vinegar. Serve with broiled fish.

  1. Cabbage radish slaw

1 1/2 pound cabbage, cored and thinly sliced (6 cups)

2 1/2 teaspoons salt

2 tablespoons olive oil

3 tablespoons red-wine vinegar

1 1/2 tablespoons honey mustard

1/4 teaspoon black pepper

5 radishes, thinly sliced

Toss cabbage with salt in a large bowl and let stand, stirring occasionally, 20 minutes.

Meanwhile, whisk together oil, vinegar, honey mustard, and pepper in a small bowl until combined.

Rinse cabbage with cold water in a colander, then firmly squeeze handfuls to remove excess water and transfer cabbage to cleaned bowl. Add radishes and dressing to cabbage, tossing to combine.

  1. Layer into sandwiches

Thin slices of radish add crunch and tang to sandwiches such as egg salad, tuna, and roast beef.

  1. Microwaved radishes

Steam trimmed radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

BOK CHOY

BOK CHOY BASICS
from SPRUCE EATS
Bok choy has the fabulously crisp texture one expects from a member of the cabbage family with a fresh, grassy flavor that increases in nuttiness as you cook it. Bok choy is most commonly used in stir-fries and sautés, and those are great applications. A short braise in a flavorful liquid works, too, as does throwing in some baby bok choy leaves or chopped bok choy towards the end of roasting meat or to a pan of roasted vegetables.
How to Stir-Fry Bok Choy
This is the quickest and easiest way to cook bok choy.
1. Separate the bok choy into leaves. Chop larger leaves into bite size-pieces.
2. Heat a wok or large frying pan over high heat. Add enough oil to coat the surface and when the oil is hot, add the bok choy and cook, stirring constantly, until the bok choy is wilted and tender, about 3 minutes for crisp-tender bok choy and up to 8 minutes for fully tender and browned leaves.
3. Add soy sauce to taste and serve.
If you want to add aromatics like garlic, green onions, or ginger, add minced versions towards the end of cooking to get all their flavor without risking browning them.
How to Braise Bok Choy
Slowly cooking bok choy in a simmering liquid makes it silky and tender.
1. Separate the bok choy into leaves. Chop larger leaves into bite size-pieces.
2. Heat a wok or medium pot over medium heat. Put the bok choy and enough chicken broth, vegetable broth, or water to almost cover the leaves in the pot, add salt to taste, and bring to a simmer.
3. Cover, adjust heat to maintain a gentle simmer, and cook until the leaves are wonderfully tender, about 20 minutes.
To add aromatics like minced garlic and/or ginger, or chile paste, add oil to the pot first and cook the aromatics, stirring constantly, until they’re extra fragrant, about 1 minute, before adding the bok choy and broth.
Sprinkle with toasted sesame seeds or drizzle with toasted sesame oil at the end for a lovely touch.
How to Roast Bok Choy
A less common, but awfully tasty way to serve these unique leaves.
1. Separate the bok choy leaves and chop them.
2. Put the bok choy in a roasting pan, drizzle with oil, toss to coat the bok choy, and sprinkle it salt.
3. Roast in a hot oven (anywhere between 350 F and 425 F) until the leaves are tender and starting to brown, about 20 minutes.
You can also simply toss them in a roasting pan around a chicken for that last 20 minutes of cooking.
A Note About Baby Bok Choy
Baby bok choy is more tender than its bigger cousins, and a wee bit sweeter. It can be cooked whole, chopped like larger bok choy, or separated into leaves when cooked.

A NOTE FROM FOOD 52
Remember that bok choy’s cluster of stalks hides dirt, so wash it well. For mature bok choy, slice a layer off the base, separate the stalks by gently pulling each one off at the base as you would celery, and then wash as you would lettuce. Baby bok choy preparations often call for halving or quartering, so with the base intact, you’ll want to make sure to throughly get any grit out. Either swish them around in a bowl of water or clean them under running water (like Merrill does with leeks).

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
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.

BOK CHOY SALAD WITH BLUE CHEESE DRESSING—from Cooking Light
Bok choy adds a funky edge to our riff on a classic steak house salad. Charring the bok choy lends the leaves crisp-tender contrast and a hint of smokiness. A screaming-hot cooking surface is the trick to marking and warming the cabbage without cooking it too much. Grilled bok choy has a pleasantly bitter edge, which is softened by the sweet tomatoes and cooling contrast of tangy blue cheese dressing. Ready in just 15 minutes, this simple salad is full of fresh ingredients and bold flavors. Serve it with a soy-basted steak or piece of grilled fish for a steak house–quality meal at home
Ingredients
Cooking spray
4 (4-oz.) bok choy heads, halved lengthwise
1/4 cup low-fat buttermilk
1 ounce blue cheese, crumbled (about 1/4 cup)
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup halved grape tomatoes (about 6 oz.)
1/4 cup crispy fried onions (such as French’s)
–Heat a grill pan over high. Coat pan with cooking spray. Place bok choy halves, cut side down, on pan. Cook 2 minutes per side, until both sides are marked and lightly charred. Remove from pan.
–Stir together buttermilk, blue cheese, vinegar, sugar, and pepper in a bowl. Place bok choy halves, cut side up, on a serving platter. Top evenly with buttermilk dressing, and sprinkle evenly with tomatoes and fried onions.

GUY FIERI’S BEST BOK CHOY RECIPE
Yield: 4 servings

Ingredients
2 tablespoons grapeseed oil
1 medium red onion, thinly sliced
1 red bell pepper, julienned
1 1/2 cups green beans, ends trimmed, cut into 2 to 3-inch pieces
2 cups cremini mushrooms, wiped clean, halved and sliced
3 baby bok choy, sliced into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tablespoon soy sauce
2 teaspoons fish sauce
Freshly cracked black pepper
Directions
–In a wok or large saute pan, add the grapeseed oil and when almost smoking, add the onions and bell peppers. Saute, stirring constantly, for 2 minutes. Add the green beans and mushrooms and cook for 2 minutes more.
–Add the bok choy, garlic, soy sauce, and fish sauce and saute until just wilted. Add pepper, to taste, and serve immediately.