Sunday, July 2, 2017

Week 3 Newsletter 2017

Hello Everyone,


I hope you have a great time this week celebrating the Fourth of July.  It is the perfect time of year to enjoy time with your family and friends. We are gearing up for cherry season which should be starting for us some time this week. It has been a particularly wet summer so far and the Wunsch team has been spraying the fruit trees to prevent diseases. The wet condition are an invitation for molds which effect both the fruit and foliage on our fruit trees. Lucky for all the salad lovers, the greens have loved all the moisture and the cooler temperatures. Like they say.... every year is different.



What to expect to find in your bin:


Strawberries
Bok Choy
Mixed Greens
Green Lettuce
White Turnips
Radishes
Carrots
Tarragon


Small Share

Strawberries
Mixed Greens
Red Leaf Lettuce
Sugar Snap Peas
Bok Choy


Here are a couple of recipes to try this week.


Roasted Baby Bok Choy

From: EatingWell Magazine, August/September 2006

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

4 heads baby bok choy, (1¼ pounds), trimmed, leaves separated
4 teaspoons canola oil 
1 clove garlic, minced 
¼ teaspoon kosher salt 
½ teaspoon freshly grated lemon zest 
1 tablespoon lemon juice 
1½ teaspoons chopped fresh tarragon or ¾ teaspoon dried 
1 teaspoon mirin, (see Note) 
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.


Stir-Fried Chicken and Bok Choy

MELISSA CLARK  YIELD Serves 2 to 3  TIME 30 minutes 

INGREDIENTS

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1 ½ tablespoons sesame oil

2 teaspoons light brown sugar

¾ pound boneless chicken thighs, cut into 1/2-inch strips

2 tablespoons finely chopped gingerroot

2 cloves garlic, finely chopped

3 tablespoons peanut or vegetable oil

½ pound bok choy (1 head), trimmed and thinly sliced

2 leeks (1/2 pound), halved lengthwise and thinly sliced

 Pinch chile flakes

 Salt, as needed

 Cooked rice, for serving

 PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.


Strawberry Fool

MARK BITTMAN  YIELD 4 servings  TIME 30 minutes 

This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.

INGREDIENTS

1 pint strawberries

½ cup sugar, or to taste

1 cup heavy cream

1 teaspoon vanilla extract, optional

 PREPARATION

Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.

Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.

Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.


No comments:

Post a Comment