June 10, 2016 Update

THIS WEEK’S HARVEST (June 10 from 2-6pm):Lettuce growing in a row

Arugula $2.50/bag
Broccoli $3.00/bunch
Collard Greens $2.50/bunch
Eggs $3.00/half dozen
Garlic Scapes $2.00/bunch
Kale (assorted varieties $2.50/bunch
Kale Mix $2.50/bag
Lettuce $2.00/head
Mustard Greens $2.50/bunch
Radishes $2.00/bunch
Radish Greens $2.00/bunch
Salad mix $2.50/bag
Strawberries (limited quantity) $3.50/pint
Sugar Snap Peas $2.50/pint

Herbs $1.50/bunch (may include sage, oregano, thyme, lavender, mint, chives, etc.)
Raw Honey from the bees on the property $14 for a 12 oz. jar

 

Don’t toss those radish greens!

Most of the veggies we eat have greens that are perfectly edible (and even healthier than it’s fruit). Some examples are: Broccoli, Peas, Beets, Radish, Turnips…
This season the radishes have made the most gorgeous and hearty green tops. I think it is due to the hot weather we have had. The heat encourages the plant to put energy towards the leaves and the flower versus the root. This season I invite you to embrace radish greens – and if you are moved to, you may literally as well.

Radish greens are chock full of nutrition, in fact the greens are the more nutritious portion of the plant. Radish greens are very rich in calcium with 200mg (20% RDA) of calcium in just a 3 ounce, 44 calorie serving. It also provides protein, iron and vitamins A and C. All greens are naturally a rich source of vitamin K and magnesium as well as other vitamins and minerals.
When you bring the radishes home, separate the greens from the roots – so that the root does not continue to draw out nutrition from the greens (which will cause them to wilt quickly). Store the greens like you would any of your other greens. The roots can be stored in a bag in the fridge until ready for use.

You may use the greens in your smoothie, throw them in a soup, layer a leaf in your sandwich, make a pesto, add them to your stir fry, or sauté them with garlic and then add them to your sandwich – the options are several. I hope you have a chance to try them and perhaps this will be an addition to your favorite vegetable list.

your farmer,
KripaFarm June 10 2016 - 2

 

RECIPES:

Spicy Stir Fried Greens:

Ingredients:
8-10 ounces radish greens and/or swiss chard, washed and cut into 1/2 inch slices
2-3 tsp. peanut oil
2 large garlic cloves

Sauce Ingredients:
1 T soy sauce
1 tsp. rice vinegar
1 tsp. Agave nectar
1/4 tsp. (or less) Sriracha sauce or other hot sauce

Instructions:
Wash and dry radish greens . You may also soak the greens for about 30 minutes in very cold water. (This makes sure they’re crisp for the quick stir-frying.) Working in batches, cut greens crosswise into 1/2 inch slices.

Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand there, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.

Add chopped radish greens all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted (1 to 2 minutes). When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot.

Radish Leaves and Avocado Quiches
yields 15 mini quiches (5 cm in diameters)

Ingredients:
15 store-bought mini quiche shells
1 + 1 tablespoons of butter
1 shallot, finely diced
1 big handful of radish leaves, rinsed well, dried, chopped
1/2 tsp mustard flesh from a whole avocado, diced, mixed with a bit of lemon juice 1 egg 1 – 2 tablespoon(s) grate pecorino cheese (good match with radish) a dash of milk/ cream about 6 red radishes, thinly sliced good pinch of salt Pepper to taste
Instructions:
Pre-heat oven to 350F
Pre-heat a skillet, saute the shallot and butter over very low heat for about 1 minute. Increase the heat, add radish leaves and salt and stir for another 30 seconds. Discard any juice, set the leaves aside.
Puree avocado and the cooked greens. Add the egg, cheese, mustard, milk/cream, salt and pepper and mix thoroughly. Spoon the filling into the shells, arrange radish slices on top, dot with tiny butter cubes and a bit of salt on radish. Bake until the top slightly firm to touch, about 20 minutes.
Serve warm.

 

A Little Something Else….

“Market Day”

We have traveled all this way
to see the real France:
these trays of apricots and grapes spilled out
like semi-precious stones
for us to choose; a milky wayFarm June 10 2016 - 3
of cheeses whose name like planets
I forget; heraldic sole
displayed on ice, as if the fish
themselves had just escaped,
leaving their scaled armor behind.
There’s nothing like this
anywhere, you say. And I see
Burnside Avenue in the Bronx, my mother

sending me for farmer cheese and lox:
the rounds of cheese grainy and white, pocked
like the surface of the moon;
the silken slices of smoked fish
lying in careful pleats; and always,
as here, sawdust under our feet
the color of sand brought in on our pants cuffs
from Sunday at the beach.
Across the street on benches,
my grandparents lifted their faces
to the sun the way the blind turn
towards a familiar sound, speaking
another language I almost understand.