Happy New Year!
|We hope you all had happy holidays. Now to settle in for the long haul of winter…luckily your CSA box will be full of delicious rainbows every week! How will you use your joi choi this week? Have you ever tried it in a clear broth soup? The choi’s naturally high water content releases into the broth and adds a lovely fresh umami (one of the five senses of taste, i.e. sweet, sour, bitter, salty and umami. Umami describes a rich, savory taste like that found in soy sauce, tomatoes, cheese and mushrooms). It would play very well with some purple top turnips and even some red radish coins…yes, you can put radishes in soup. They are also very delicious roasted! Be sure to check out the recipe ideas below as well as some important tips on the items in your box this week!
Happy New Year! Thank you for all of your support in 2016, we look forward to providing you and your family with plants and veggies in the year to come.
With warm regards,
Vic, Mary & Bethany
|This Week’s Selections:
Purple Top Turnips
Long Red Radishes
|Tender Greens to use first: Lettuce
Hearty greens (and reds) that will keep for a couple of weeks: Joi choi, dandelion greens, collard greens, curly kale, long red radish
Root veggies (good for long term storage, 1-2 months, or eating now!): Purple top turnips, rainbow carrots
Lots of greens in the box this week! The majority of what we are harvesting now is coming from our greenhouse, it is called House 1 and is a lovely place to be when the weather outside is wintry. Did you know you are welcome to come visit the garden center any time you’d like? We consider ourselves very lucky to be able to do what we love, and we love sharing our work with our supporters (you)! So — please, come visit! If you haven’t picked up your CSA perks card for the season, you can do that in the farm stand while you are here. It entitles CSA members to a 15% discount off of any purchase with us (plants, groceries, or veggies – only excluding future CSA shares).
3 cups broth (chicken, beef, or vegetable)
10 leaves joi choi, thinly sliced
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
1 teaspoon red pepper flakes
1 garlic clove, peeled, chopped
Bring the broth to boil in a medium saucepan. Stir in the red pepper flakes, soy sauce, Asian sesame oil, and chopped garlic. Add the joi choi. Simmer for up to 10 minutes, until the joi choi leaves turn dark green and are wilted and tender. Try this soup also with cooked chicken, beef, shrimp or tofu.