I hope enjoyed your first bin and are dreaming about what will be arriving from the garden this week.
It has been a cool and rather wet few days, the transplants are adjusting well and the direct seeded vegetables keep pushing their way out of the soil. It is true, no 2 years are just alike when it comes to farming!
The strawberries are coming along. The frost on May 20th did knock back the first berries and it looks we should be able to start picking berries by the end of next week. I did find a couple of red berries in the patch this week that were small and scarred by the frost. It is a good thing that berries keep producing more blossoms throughout late spring.
This week the main garden and hoophouse were heavily weeded. We are not going to let those pesky weeds win! It was also a week to plant some of the warm loving plants including basil, melons and cucumbers. The first zucchini plants are blooming and the winter squash are starting to show their 3rd leaf.
What to expect to find in your bin this week:
Bok Choy
White Turnips
Radishes
Lettuce Heads
Mixed Salad Greens
Rhubarb
Honey
Cilantro
Here a couple of recipes that include items that you will have in your bin this week:
Sautéed Baby Bok Choy
SAM SIFTON Time 15 minutes Yield Serves 4
INGREDIENTS
2 tablespoons neutral cooking oil, like canola
2 garlic cloves, peeled and minced
1 ½-inch piece ginger root, peeled and minced
¼ teaspoon red-pepper flakes, or to taste
4 bunches of baby bok choy, approximately 1½ pounds, cleaned, with the ends trimmed
1 tablespoon soy sauce
1 tablespoon chicken stock or water
Toasted sesame oil for drizzling
PREPARATION
In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
Remove to a warmed platter and drizzle with sesame oil.
Skillet Chicken With Rhubarb
MELISSA CLARK Time1 hour, plus 1 hour standing Yield 4 servings
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
INGREDIENTS
1 (5 1/2-pound) whole chicken, cut into eight pieces
1 tablespoon plus 1/2 teaspoon kosher salt, more as needed
1 teaspoon black pepper, more as needed
5 sprigs thyme, preferably lemon thyme
2 tablespoons extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
½ cup dry white wine
¾ pound fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 tablespoon honey, or to taste
2 tablespoons unsalted butter, cut into pieces
PREPARATION
Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.
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