Week 2 of the 2010 Harvest
Washing & Storing Greens: We recommend washing everything when you get it home, then storing it properly. For head lettuce & lettuce mix, we use a salad spinner and find it indispensable. We often store lettuce in the spinner in the fridge. All other greens should be washed, spun dry, bagged and kept in the fridge. Salad spinners can be found at thrift stores of all kinds if you look diligently, or new at New Seasons, Fred Meyer, Kitchen Kaboodle and Sur La Table. New ones start at about $20.
If you don’t have a spinner, rinse greens well and let sit in a colander for a half hour or so. (Do this in the fridge if it’s really hot outside.) Then using a pillowcase, towel, shirt, or something like that, swing it around so that centrifugal force forces the water from the greens and through the linen.
In Your Share This Week:
Pea Greens,Austrian Field Peas
Radishes w/greens,Zlata
Lettuce Mix, 8-10 different types of lettuces
Spinach, Bloomsdale
Oregano
About those Zlata Radishes: According to the Territorial Catalog, these “flaxen, soft-skinned beauties comes from Poland.” We grew them last year for the first time and were mightily impressed. Many of our restaurants even know them by name. This recipe for Greens, adapted from Leafy Greens by Mark Bittman, is perfect for radish greens!
1 Tbsp peanut oil 1 Tbsp soy sauce 2 cloves garlic, minced
1 tsp sugar 4 nickel-sized slices ginger 1 Tbsp hoisin sauce (found at Asian markets)
1 tsp rice or wine vinegar 1/2 c water 3 scallions, in 1” lengths
Cut the stems of the mustards into 1” sections, coarsely chop leaves and set aside. Heat a wok or large skillet over medium-high heat. Add oil, garlic, ginger and stir for 10 seconds. Add stems and cook, stirring until they begin to brown, 2-3 minutes. Lower heat to medium, add rest of liquids, stir to blend. Cover and cook over medium-low until stems are tender, 5-8 minutes or less. Uncover, raise heat to high, add the leaves and cook, stirring until the sauce has all but evaporated. Toss in the scallions, cook another minute or so, and serve.
Jane’s Simple Spinach Salad
from my friend Jane Pagliarulo
all your spinach from pick up quarter to half a lemon
~ 1/2 c olive oil ~ 1 c. fresh grated parmessan cheese
Toss all together. That’s it and it’s absolutely delicious! Variations include topping with fresh ground black pepper, tamari roasted sunflower seeds or hard-boiled eggs.
Different Ways to Enjoy Radishes
* Enjoy raw, as is, sliced or grated into salads and slaws, or sliced into sticks for dipping.
* Cook to tone down the bite if it’s too pungent.
* Steam 8-12 minutes, until tender but not mushy. Roll in butter, add a dash of S & P.
* Bake or roast with other root vegetables or along side meats to absorb the flavors.
* Use in soups and stews as you would a turnip.
* Try a Radish Sandwich. Spread butter on french or sourdough bread and layer with thin slices of radish and sprinkle of salt.
* Slice or grate raw and toss with lettuce or other veggies in a vinaigrette or yogurt dressing for a simple salad.
* Make radish butter! Wash and chop them medium fine, skin and all. Measure radishes and add half that much butter. Mix well with .5 – 1 tsp fresh minced oregano or mint. Spread on crusty bread.
