This Week's Vegetable Share:
- Carrots
- Head Lettuce
- New Red Potatoes
- Swiss Chard
- Basil
- Broccoli
- Snap Peas (on-farm pickup sites only)*
- Zucchini (off-farm pickup sites only)*
- Asian Cooking Greens (Hon Tsai Tai)
- Cucumbers
*Next week will be the reverse; on-farm pickup will receive zucchini and off-farm pickup will receive snap peas.
This Week's Fruit Share:
- Blueberries
- Sweet Cherries
This Week's Dairy Share:
- Yogurt Sampler from Sugar River Dairy of Albany, WI
- Strawberry
- Raspberry
- Peach or Blueberry
- Cheese Sampler from Roth Käse of Monroe, WI
- Grand Cru Gruyère
- Buttermilk Blue Affinée
- GranQueso (inspired by Spanish Manchego)
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| Outside Roth Kase in Monroe |
In the Farm Kitchen
New potatoes make an appearance in this week's share for the first time this season. Typically, potato harvest involves mowing off the potato leaves with a tractor and then waiting a few weeks for the skins to cure before harvesting the potatoes. This week's new red potatoes haven't had any curing time. They have awesome flavor but their skins are so delicate that we didn't dare wash them. You will receive them in a paper bag. Store them in a cool, dry place and use within 2 weeks.
Asian Greens, including this week's Hon Tsai Tai, may seem intimidating to some, but they are actually quite easy to prepare. Hon Tsai Tai is a type of flowering bok choy that has a very mild mustard green flavor. The entire plant can be eaten--stems, leaves and flowers. They work best for stir frying, braising or adding to soups. We like to flavor them with simple sauces made of garlic, ginger, soy sauce, oyster sauce, rice wine vinegar, etc.
This Week's Featured Recipes
Spicy Stir-Fried Chicken and Greens with Peanuts
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
3 teaspoons sesame oil, divided
2 teaspoons honey divided
1 1/4 lb skinless, boneless chicken breast halves, cut crosswide into 1/3-inch strips
3 tablespoons peanut oil, divided
4 green onions, white and green parts chopped
1 teaspoon dried red chile flakes
1 bunch hon tsai tai, chopped into 1-inch pieces
2 cups broccoli florets
1/4 cup roasted salted peanuts
Whisk 1 tablespoon soy sauce, 1 tablespoon dry sherry, 1 teaspoon sesame oil and 1 teaspoon honey in a bowl; add chicken and marinate 30 minutes. Whisk remaining soy sauce, sherry, sesame oil and honey in a small bowl and reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high heat. Add white parts of onions, garlic and chile flakes; cook, stirring, for 30 seconds. Add chicken; stir fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over high heat. Add broccoli and hon tsai tai by large handfuls; stir just until beginning to wilt before adding more. Saute just until tender.
Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.
Simple Asian Greens with Garlic Sauce
1 bunch hon tsai tai
1 tablespoon peanut oil (safflower oil is also good)
2 tablespoons garlic, roughly chopped (3-4 cloves)
2 tablespoons soy sauce
1 tablespoon water
Bring a pot of lightly salted water to a boil. Drop greens in water and blanch until just tender, about 1 minute. Drain greens and set aside on a serving plate or in a bowl.
Heat skillet or wok over medium-high heat and add oil. Add garlic and cook until lightly browned, 1-2 minutes. Add soy sauce and water; cook for 1 minute. Pour sauce over greens. Drizzle lightly with sesame oil if desired.
Next Week's Harvest (our best guess)... cabbage, sweet onions, lettuce, peas, carrots, garlic, kale, cucumbers, plums, blueberries, apricots and more!
