The Golden Earthworm Farm CSA NEWSLETTER
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would
fly about the earth seeking the successive autumns." - George Eliot
this week's
HARVEST
Baby Romaine Lettuce
These are mini heads of lettuce- the size of the leaves are perfectly tender for a delicious salad.
Qty: 2
Baby White Turnips
Delicious eaten raw in salads, or sauteed in a stir fry, or in a soup!
Qty: 1 bunch
Collards
Collards are wonderful steamed lightly, then sauteed with olive oil and garlic. Also terrific in hearty soups!
Qty: 1 bunch
Red or French Radishes
Qty: 1 bunch
Green Kale
Still don't know what to do with this nutrient-packed green? I published a bunch of kale recipes a few weeks back. Check the newsletter archives...
Qty: 1 bunch
Peppers
These are the last of the season. It's amazing they've lasted so long!
Qty: ?
Baby Bok Choi
A wonderful Asian green. I like it best in a stir fry. Do you have a great bok choi recipe? I'd LOVE to get it! Please e-mail me!
Qty: 1 bunch
FRUIT SHARE HAS ENDED FOR THE SEASON.
Week of October 30, 2006 ~ Issue #24
HAPPENINGS news & musings from the fields
Happy Halloween! We have a scary box of veggies for you this week--including Collards (yikes!), Bok Choi (oh no!), and Green Kale (Aaaaaah!).
RECIPES from the farm & from our friends
It's a BOK CHOI BONANZA!
STIR-FRIED BOK CHOI & TOFU
From "This Can't be Tofu!" by Deborah Madison
Deborah says in a sidebar to this recipe, "This soothing dish of stir-fried greens and tender tofu simmered in broth thickened with cornstarch is one of my favorites. It's one I make often, especially when I've found some exceptionally fresh tofu in an Asian market. Soft tofu has a delicate almost quivery consistency, but firm tofu will work, too. Although the tofu feels rather dense when you drain it, it softens up considerably in the pan."
1 large or 2 small bunches bok choi or other Chinese greens, washed
1 carton soft or firm tofu, drained
1 C vegetable stock, chicken stock or water
2 tbsp. soy sauce
1 tbsp. oyster sauce (if vegetarian, omit or substitute Lan Chi Chili Paste)
1 tbsp. roasted peanut oil
3 garlic cloves, minced
1/4 tsp. salt
1 tbsp. cornstarch mixed w/1tbsp. water
Cut bok choi leaves into 3-inch pieces, the stems into 2-inch pieces. Cut tofu (gently!) into 1"-ish cubes. Mix together stock, soy sauce and oyster sauce. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choi. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.
STEAMED HOT AND SOUR BOK CHOI
From "A Spoonful of Ginger," by Nina Simonds
2 1/2 lbs. of bok choi
2 1/2 tbsp. minced fresh ginger
2 1/2 tbsp. minced scallions, white part only
For sauce:
1/4 C soy sauce
1 1/2 tbsp. Chinese black vinegar OR Worcestershire sauce
1 1/2 tsp. sugar
1 tbsp. minced garlic
3/4 tsp. hot chili paste OR dried chili flakes
Cut root base from bok choi and discard. Separate, rinse, and drain leaves. Cut leaves in half lengthwise. Cut halves and stems into 2-inch sections. Using your hands, toss fresh ginger and scallions with bok choi in a bowl. Mix dressing ingredients together. Arrange bok choi on a heatproof plate or a piece of parchment or wax paper in a steamer basket. Fill a pot or wok with several inches of water and heat until boiling. Place bok choi in steamer (if using a plate, set it on an empty tuna can with ends removed). Put lid on steamer and cook 5-6 minutes, or until bok choi is tender. Arrange steamed vegetable on a serving platter, spoon on dressing and serve.