Tuesday, February 1, 2011

February 1, 2011 - Just We 3 - CSA

What's in the Box?
Tangerines, Limes,  Lemons, Verde di Maerata Cauliflower & a little Di Jesi Cauliflower, Purple Peacock & Pricicaba Broccoli, Swiss Chard, Carrots, Beets, Parsnips, Parsley and the very last of the garlic.  (It's starting to sprout, so use it up!) Dried Onion Flakes, Potatoes, Mizuna, and Winter Luxury Pumpkins. Succulent Flowers.

Also Eggs and Spaghetti Sauce

Cannellini & Swiss Chard

Extra virgin olive oil
2 cloves garlic, minced
about 1/2 pound Chard, cleaned & chopped
1 can cannellini beans, drained
salt and pepper to taste
1/2 cup white wine (or 1/2 c. vege broth)
dash red chile flakes

Drizzle some olive oil in a saucepan or deep skillet that is large enough to hold all the Chard.   Then add the garlic.  When the garlic starts to color, add the Chard and mix well.  Saute and toss to get the Chard to start to wilt.  Add the wine, cover, and simmer about 5 minutes. Uncover; add the seasonings and the beans, and cook about 5 minutes.  Serve hot or at room temperature.

Did you ever notice, that there's always one in every bunch who doesn't believe the rules are for them?  Here she is, Shirley the Hen.  Surely she's broken out of the flock.   Every week, Leo sets up a new chicken run to keep the girls grazing for Omega 3's and rototilling the next beds that I'm ready to plant.   The pens keep them safe from dogs and coyotes.   Every week Shirley or Henny Penny bust out and head straight for the broccoli.  Shirley will join George and Henny in Time-out.   Henny Penny is Shirley's buddy, and they are always getting in trouble.  Not to worry, George the Rooster will settle them down.  I don't know why Leo named her Henny Penny,  she's never in her pen!  These 2 ate an entire row of broccoli!  I'll have to start more this weekend.

Speaking of planting beds, just before the deluge, I planted Favas, Cress, Chard, Spinach, Lettuce, Daikon Radishes, Carrots, Golden Beets, Parsnips, Mache, Kale, Cabbages and lots of wild native flowers.

Mizuna dressing
In a food processor or blender, smoothly puree 1 1/2 c mizuna , 1/2 cup each unflavored yogurt and mayonnaise, 2 teaspoons each lemon juice and soy sauce, and 1 clove garlic. If made ahead, cover and chill up to 3 days. Makes about 1 1/2 cups.  When cooking or eating raw, discard the Mizuna stems and only use the leaves.  Wrapped in wet towels, and placed in a plastic bag, Mizuna will keep about 3-5 days.  Mizuna can be stir fried, used in soup, or eaten mixed with other salad greens.

The first of the asparagus is up!  Yes it's purple asparagus!  Have a great week.

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