We have several types of greens this week: lettuce, kale, Asian greens, and turnip tops. The leaf and head lettuce is at its tender best, making this a great time to make a "big salad." Get your biggest salad bowl, clean and spin a whole head of lettuce, and top with some onions, turnips, radishes, green garlic, nuts, seeds, cheese, etc. The real homemade local touch is to then make your own salad dressing. We recommend our Garlic Scape and Strawberry Dressing. Simply substitute green garlic for the scapes.
The Asian greens this week are also good fresh in a salad, the tat soi and yukina savoy have the deep color and body of spinach. You can use these greens to make a fresh and delicious stir-fry too. Or go one better and make a savory stir fry soup. Serve it over rice noodles and you will think you are at a Vietnamese restaurant. Either way, consider stocking up on your Asian cooking supplies to get the best out of the next few week's offerings.
We suggest that you keep at lease some of the following ingredients on hand to compliment the vegetables in your share.
Rice and/or rice noodles
Soy or tamari sauce
Fish or shrimp sauce
Oyster/hosien or other prepared sauce
With them you can make your own stir fry sauces. A peanut sauce recipe is in our August 23, 2011 blog. You can also buy prepared sauces. Just check the ingredients on the label.
The herb choice this week is full of fresh, Spring flavor. Cilantro, also known as Chinese parsley, is an excellent garnish for your stir fry (a little lime juice is nice too). Dill goes well in salads, homemade salad dressing, and is great with potatoes. The oregano is a savory herb that compliments most cooked meats and vegetables. When dried it is the seasoning that gives pizza sauce its traditional flavor.
|Pickin' berries with the members|