We hope you enjoyed last week’s first box of the season. Was it possible for you to eat that many greens? After the weekend rain, we are looking forward to seeing how the fields respond. Look for new items this week and over the new few weeks. Enjoy!!
What’s in Box #2?
Salad Mix: A true Horton Road staple. This is our “original” blend which has some of all of the greens that we grow on the farm. For best storage, keep greens in the fridge, in a plastic bag or other covered container with just a little bit of moisture to prevent wilting.
Little Gem Lettuces: These small heads are sweet (like butter lettuce) with a nice crunch (like romaine). A classic use for this lettuce is to cut it in half lengthwise and serve each half, dressed, as a salad. Frequently sought after by restaurants.
Rainbow Chard: Bright Lights variety. The first pick of the season. Excellent steamed, sauteed or used in soups.
Green Onions: Parade variety. A versatile allium that is tasty raw or cooked. Add to salads, eggs, casseroles, tacos, etc. Remember to use the whole onion from the white part all the way up to the green tip.
Radishes: Cheriette variety. They could be milder this week after the rain.
Cilantro: Our first herb of the season. This cilantro has an excellent aroma and flavor. If you can’t use the whole bunch in your regular meal prep, consider making a pesto that you could freeze for later use.
Garlic Whistles: Often called “scapes”, these are the flowers that pop up from our Music garlic. You can use them in any way that you would normally use garlic, though they do have a milder flavor. This will be the last week for whistles!
Recipes:
Simple Summer Rolls
I’ve found that leftover veggies, chicken, imitation crab (or tofu) go nicely in these rolls. If adding a lot of extras, I’ll make a larger batch and use 12” rice paper rounds. Carrot, radish, bell pepper, and cucumber are my favorite vegetable additions. –Reiden
12 rolls
Source: The Herbal Kitchen (Jerry Traunfeld)
Stir the ingredients for the dipping sauce together in a small bowl.
Toss herbs & lettuce in a bowl until evenly combined. Fill a shallow bowl with warm tap water and drop in 4 rice papers at a time. Let these sit for 3 minutes until soft. Set rice papers on a clean kitchen towel. Divide 1/3 of the herb mixtures among the 4 papers, arranging each portion in a strip lengthwise across the center. Sprinkle with peanuts. Roll each one up into a snug cylinder and place on a serving platter. Repeat with 2 more batches.
Rolls
½ cup chopped cilantro
½ cup chopped spearmint
½ cup Thai or sweet basil
1.5 shredded/finely chopped lettuce
12 6” round rice paper wraps
½ cup chopped roasted peanuts
Easy peanut dipping sauce: https://www.epicurious.com/recipes/food/views/peanut-dipping-sauce-10432
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Garlic Whistle Pesto
Garlic whistles, or scapes as we call them on the East Coast, are a true sign of summer! If left alone the garlic whistles would open up into flowers. Farmers cut them off before that happens to ensure the garlic plant puts as much energy as possible into its delicious bulbs beneath the ground. And I’m sure glad they do because garlic whistles are super delicious of their own accord and help fill the gap before the true garlic harvest is in! A simple pesto is a great way to use up a bunch of whistles and revel in their delicate garlicky flavor. – Laura
¼ cup pine nuts
¾ cups coarsely chopped garlic whistles (about 9, if you are short on garlic whistles feel free to make up the difference with basil)
juice and zest of ½ lemon
½ teaspoon salt
black pepper to taste
½ cup olive oil
¼ cup parmigiano reggiano cheese
Directions
1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.
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Radishes with Dukkah
https://www.bonappetit.com/recipe/radishes-with-dukkah
Since one of our apprentices made dukkah for a carrot soup, I have been looking for other ways in which to use this extremely strong and earthy spice. Dukkah is an Egyptian condiment and a blend of many spices with a very unique smell and taste. We use a coffee grinder to blend the spices together. Dip your radishes in the oil of your choice and then dip into this homemade dukkah and your tastebuds will soon be thanking you for the experience! Enjoy. – Derek