From the Land 5/9

food for thought
full share: Japanese salad turnips, green garlic, bok choy, head lettuce, rhubarb, and basil

announcements

This is the last week of CSA! Thanks for being members of the PCCSA this year! We’ve been through a lot of changes, and are glad you’ve stuck with us. Remember, you can fill out and return this contract (http://www.prescott.edu/community-supported-agriculture/) with your deposit to hold your spot for next year, which will begin the first week of November. We hope you join us!

Summer dairy share: We are offering dairy shares throughout the summer. The contract is attached, and shares begin May 16 and go through October 24.

If you haven’t already, be sure to “like” us on Facebook (https://www.facebook.com/pages/Prescott-Farmers-Market-and-CSA), follow our blog at https://pccsa.wordpress.com, or receive farmers market email updates at http://www.prescottfarmersmarket.org/. We won’t email anything out until the new season, so make sure you stay updated on local food events!

If you’re interested in a summer CSA produce share, check out the Yavapai Grown CSA: http://ycgrown.com/community-supported-agriculture.

upcoming

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

Japanese salad turnips

This beautiful salad turnip is a Japanese variety called “Hakurei”. Unlike purple turnips, they are tender and sweet – I could literally eat these things like an apple!

uses: Seriously, try eating one whole. Then slide up another and put it on a salad. They are also excellent in stir-fries and soups. Eat raw, or lightly steam.

nutrition: The roots are high in vitamin C and iron; the greens are high in fiber, vitamin A and calcium.

to store: Store the root and greens separately in plastic in the fridge.

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japanese turnips with miso
adapted from epicurious
serves 2

  • 1 1/2 tablespoons white miso
  • 1 1/2 tablespoons butter, softened, divided
  • 1 bunch Japanese turnips with greens
  • 2/3 cups water
  • 1 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 1 tablespoon butter.

Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

bok choy and turnip slaw
adapted from d street wellness
serves 4

  • 3 cups of bok choy – stalks and leaves chopped into bite size pieces
  • 2 salad turnips with greens
  • 3 carrots
  • ¼ cup mayonnaise, vegannaise, or sour cream
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon of raw honey
  • ¼ cup sliced, toasted almonds
  • salt and pepper
  • sesame oil

Shred the turnip and carrots and chop the turnip greens

In a mixing bowl, make the dressing by combining the mayo, vinegar and honey and then add the all of the veggies. Mix well and season with salt and pepper to taste. Allow the flavors of the salad to combine for about an hour in the fridge.

Top with toasted almonds and drizzle with sesame oil before serving.

stir-fried bok choy with basil-lemon sauce
adapted from dad cooks dinner
serves 6

  • 3 T soy sauce
  • Juice from 1/2 lemon
  • 1 large head bok choy
  • 1/2 large onion
  • 1 sprig of basil
  • 2 large cloves garlic
  • 1 tsp high-temp vegetable oil
  • 2 tbsp high-temp vegetable oil

Prep sauce: Whisk together soy sauce and lemon juice.

Prep vegetables: Cut onion into 1/2″ thick strips. Trim the root end and most of the white off the bok choy. Pick the basil leaves from their stems, stack them, roll into a cigar shape, and slice thinly crosswise.

Prep garlic: Mince garlic, and mix in small bowl with 1 tsp vegetable oil.

Cook the onions: Add the 2 tbsp oil to the pan, and let heat on high until the oil is shimmering. Add the onions, let sit for 1 minute (or until well browned on one side), then stir the onions and cook, stirring occasionally, until they are crisp-tender, usually about another 2 minutes.

Cook the garlic: Make a hole in the center of the pan, and add the garlic-oil mixture. Let sit for 30 seconds, or until you start to smell the garlic cooking. Stir the garlic into the onions.

Cook the bok choy: Add the bok choy to the pan, stir to combine with the vegetables, then add 1/2 cup of water to the pan and cover with a lid. Reduce heat to medium, and let steam for 5-10 minutes, stirring occasionally, until the bok choy is just tender. Remove the lid, and if there is a lot of liquid in the pan, let it cook for let cook for another minute or two to evaporate some of the water.

Sauce: Pour the sauce into the pan, stir to combine, and let cook for another minute or two, until the sauce is bubbling. Turn off the heat, and stir the basil into the pan.

Serve!

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From the Land 5/2

food for thought
full share: sweet potatoes, kale, radishes, chives, arugula, salad mix, salad turnips, and eggs
partial: sweet potatoes, kale, radishes, chives, eggs

announcements

When does your CSA end? For many of you (“Prescott College” shareholders), today is your last day of CSA. For everyone else, next week is the last. Please check if you’re not sure. We recommend you fill out and return this contract – with your deposit – to hold your spot for next year (http://www.prescott.edu/community-supported-agriculture/). Prescott College students/staff/faculty can begin with block, and everyone else the first week of November.

Summer share options: We are offering dairy shares throughout the summer. The contract is attached, and shares begin May 16 and go through either August 22 (for PC folks signing up again for fall block) or through October 24 (for everyone else signing back up when the farmers market is over). We’re also planning to stock the store with veggies over the summer, so please check in. Please follow this link and let us know your level of interest so we know how best to serve you: http://www.surveymonkey.com/s/8VDHT3X. We’ll also stay in touch throughout the summer and keep you updated on farmers market events, CSA Store specials, and local food tidbits; if you haven’t already be sure to “like” us on Facebook (https://www.facebook.com/pages/Prescott-Farmers-Market-and-CSA), follow our blog at https://pccsa.wordpress.com, or receive email updates at http://www.prescottfarmersmarket.org/.

Summer CSA options: YCGROWN HAS A NEW CSA! YCGrown, the Yavapai County Farmers and Ranchers Cooperative, now has CSA shares available. There are two sizes of veggie/fruit shares, plus optional egg and beef shares. There also will be specialty items and case quantities available in the web store. The Co-op offers payment options and three pick-up locations.
Please visit the website for more information and to get your share:
http://ycgrown.com/community-supported-agriculture. Enjoy the harvest!

upcoming

last day of “Prescott College” CSA share
May 2

Burnin’ Daylight annual tomato plant sale
May 4, 5, and 6, 8am-6pm
over 40 varieties of tomatoes, plus cucumbers, eggplant, pepper, summer squash, and basil starts!
located on the northwest side of Chino Valley. Take highway 89 N through Chino, turn left on Rd 3 N (light at McDonalds), right onto Rd. 1 W, left onto Rd 4 1/2 N, right onto Lucas Lane (look for the “Tomato Plant Sale” signs along the way!)

last day of community CSA share
May 9

Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

arugula: Eruca sativa

Also known as “rocket”, arugula is native to the Mediterranean. Though it has been grown since Roman times and well recognized as an aphrodisiac, before the 1990s it was most commonly harvested wild and was cultivated on a large scale or researched scientifically. It grows well in dry climates, and its leaves, flowers, young seed pods and mature seeds are all edible (though we will only receive the leaves).

uses: Its characteristic peppery leaves are often eaten raw as salad, usually mixed with other greens. It is commonly paired with pasta and meat, on pizza or in soups. The seed is used to flavor oils, especially in Italy where the plant is most common.

nutrition: Arugula is low in calories and rich in vitamins A (for healthy skin and lungs) and C (immune system, antioxidants), and B complex (cellular and metabolic function), potassium, and a host of phytochemicals (help prevent and fight cancer), .

to store: Rinse the leaves in cool water and dry on paper towel. Wrap leaves tightly in plastic or a zip lock bag. Best if used within two days, though it will easily last a week.

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warm sweet potato arugula salad
adapted from vibrance nutrition
serves 4

  • 1 large sweet potato, cubed into small pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • fresh black pepper
  • sea salt
  • 1 bunch arugula, washed and torn
  • 1 cup walnuts

Dressing

  • 1/4 cup apple cider
  • 1/8 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tsp. dry mustard powder
  • Salt and pepper

Heat the oven to 500 degrees F. Toss the cubed sweet potato with the oil, spices, salt and pepper. Spread in a single layer on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Meanwhile, heat a dry cast-iron skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk or blend dressing ingredients together.

Toss hot sweet potatoes with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly.

red radish and arugula soup
adapted from la tartine gourmande
serves 4

  • 1 bunch radishes
  • 1 bunch arugula
  • 3 celery branches
  • 1 large potato
  • 1 shallot
  • 1 tbsp butter
  • parsley
  • salt and pepper
  • celery salt
  • goat cheese
  • a dash of heavy cream or crème fraîche
  • whole wheat bread
  • salt

Wash the arugula and peel the potato. Chop the shallot and celery branches thinly.

Heat the butter in a large pot and when hot, add the shallot. Cook for 1 minute without browning and add the celery. Cook for 2 to 3 minutes, then add the arugula and let it reduce, until it gives water.

Add the potato cut in big pieces. Add 2 C water and salt and pepper to pepper. Cook for about 15 to 20 minutes, until all vegetables are soft.

Blend in small batches. Add chopped fresh parsley.

Pour in individual cups, add celery salt and a dash of cream.

Serve with toasted baguette with goat cheese and slices of radish on top.

souffled twice-baked potatoes with kale
adapted from organic valley co-op
serves 6

  • 6 large potatoes (about 3 pounds)
  • 3 tablespoons butter, softened
  • 12 cup milk, heated
  • 2 eggs
  • 1 cup cooked and finely chopped kale
  • 2 tablespoons minced fresh chives
  • salt & pepper to taste

Heat oven to 375°F. Scrub potatoes; prick each one with a sharp fork in 2 to 3 places. Bake until fully tender when pierced with a fork, about 1 1/4 hours.

Cut a 1/2-inch slice lengthwise from each potato. Scoop out flesh from top slices and from inside the potatoes, to make shells with 1/4-inch thick “walls.”  Pass the still-hot potato flesh through a potato ricer. (You can also mash the potatoes with electric beaters, but don’t overdo it, or they will become gluey). Use a rubber spatula to fold butter and hot milk into potatoes.

Separate the eggs, placing yolks in a small bowl and whites in a clean, medium bowl. Beat egg yolks; then fold yolks, kale, chives, salt and pepper into potatoes. Use clean electric beaters or a large whisk to whip egg whites until firm, but not stiff. Fold a quarter of them into potato mixture, then gently fold in the rest.

Heap mixture into potato shells. Place on ungreased baking pan; bake until potato mixture is brown-tipped and heated through, about 25 minutes.