The first picture here is of Sam, Kayla and I at the Brecknock Elementary Garden Planting day in May. We volunteered to help the school plant a vegetable garden. The second picture is our wonderful Butterhead Lettuce which is at it's best this time of year.
Recipes, Recipes, Recipes:
Swiss Chard Potstickers:
This recipe comes from a loyal farmer's market customer.
Dipping Sauce:
1/4 c soy sauce
1/4 c vinegar
pinch of red pepper flakes
Dumplings:
1 tb + 1 tsp safflower oil
8 oz swiss chard (leaves chopped and stems minced) or any of the greens may be used.
4 oz shitake mushrooms (stems removed and discarded. caps chopped)
2 scallions thinly sliced
2 garlic cloves minced or garlic scapes
2 tsp rice wine vinegar
1 tsp toasted sesame oil
1 tsp tamari
salt & pepper
24 round dumpling wrappers (found in produce section of Giant)
1. Heat 1 tsp safflower oil, add chard, mushrooms, scallions and garlic. Cook until tender and liquid has evaporated. Squeeze extra liquid and transfer to a bowl. Stir in vinegar, sesame oil, tamari, salt & pepper. Wipe skillet and set aside.
2. Fill dumpling wrappers. To seal moisten and pinch one side and place on parchment lined baking sheet. Keep covered.
3. Th tb safflower oil in skillet and cook dumplings until brown. Remove from heat. Add 1/2 cup water and cook until heated thoroughly and water is evaporated. Remove lid for 1 minute to finish cooking.
* for a less oily version: prepare the dumplings and bake on a cookie sheet at 375 until brown and crispy.
Enjoy.
Arugula Pesto Recipe
I made this recipe, as a sample, for market this past week to try and sell some of the massive amounts of arugula, which is in peak season, on the farm. It was a huge hit and we sold out of arugula early. I wish I had brought more.
In a food processor or blender combine: 1 8oz bag arugula, 1 cup raw almonds, 8 oz goat cheese, I bunch garlic scapes, 1 cup olive oil, 1 tspn salt, 1 tspn cumin, & 6 fresh sage leaves.
This is great served on crackers, as a salad dressing, on fish and more.
And if you are new members you may not have heard my rhetoric on kale to here it is:
Kale
Please do not be afraid of this amazing vegetable. Kale is very high in minerals, and vitamins. Kale is an amazing anti-inflammatory and is great for lowering your PH. But don’t let all that scare you.
We grow 2 kinds of kale Lacinato (also known as Dino Kale) is a flatter leaf with wrinkles ( I suppose like dinosaur skin), and last but not least Winterbor this is the traditional light green kale you have probably seen in the grocery store.
Kale cooked:
Is great in stir frys, in soups ( I prefer to put it in the end of the soup so it still retains it’s texture). Steam it and finish off with a little tamari and lemon juice. Saute it in a pan with garlic and lemon juice. Serve it over plain brown rice with black beans.
Kale raw:
This surprises most people. It is a shame that at one time the propaganda was spread that you can’t eat kale raw. My favorite way is to chop it up very small and serve it topped with a sweet vinaigrette, like raspberry, strawberry or blueberry.
* Special notes for this week's delivery:
Garlic Scapes - chop up the whole garlic scape and use as garlic in any recipe. They are a great fresh garlic addition to any recipe.
Turnip Greens- Don't forget your greens. Turnips are like 2 vegetables in one. Add the greens to a salad or sautee them as you would chard or kale. Enjoy.
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