Week 2 Newsletter 2017

Hello Everyone,

I hope you are all enjoying the first tastes of your CSA. The full shares are packed in a 1/2 bushel black plastic bin and we are using an 8 quart sapphire blue bucket for the small share. Besides strawberries, there are a lot of good things to look forward to this week. Here is this week's list:

Week 2 Bin:


Strawberries
Mixed Greens
Deer Tongue Lettuce
Buttercrunch Lettuce
Bok Choy
Snow Peas or Sugar Snap Peas
Garlic Scape
Honey

Small Share:

Strawberries
Buttercrunch Lettuce
Radishes
Mixed Greens
Bok Choy

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.

White Bean Garlic Scape Dip

  MELISSA CLARK  YIELD 1 1/2 cups  TIME 15 minutes

This velvety, fluffy dip, which uses the green curly garlic scapes you find at the farmer's market in spring, is the color of sugar snap peas. But the flavor is assertive and thrillingly garlicky.

INGREDIENTS

⅓ cup sliced garlic scapes (3 to 4)1 tablespoon freshly squeezed lemon juice, more to taste½ teaspoon coarse sea salt, more to taste Ground black pepper to taste1 can (15 ounces) cannellini beans, rinsed and drained¼ cup extra virgin olive oil, more for drizzling 

PREPARATION

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.