The Sunny Side – Week of 6/15/14

In this week’s box, you will find:

 

• Swiss Chard
• Hakurei Turnips
• Bok choi
• Head lettuce or bagged lettuce mix
• Green Onions
• Dill
• Black Turtle beans (Thursday shares – from Breslin Farms – organic)
• Strawberries and Rhubarb (Sunday shares – from Mick Klug Farm – he uses sustainable farming practices and integrated pest management in his fields and orchards)

Rhubarb and swiss chard look a lot alike! Here’s how to tell them apart: the rhubarb does not have a leafy part still attached, but the chard does.

---

In the Field

Cultivation has been the name of the game this week. From the most basic of weed-killing technologies (hand-weeding) to our new and advanced tractor-cultivation system, Nick and the crew have been busy in the field eliminating every plant except those that we will some day eat. Weeding is a crucial step to growing a successful garden, as any home gardener knows. Why? Simply  put, a vegetable plant surrounded by weeds has to compete with those weeds for water, sunlight, and nutrients. Take those weeds away, and the plant commands all the resources in its little neighborhood.

The most tedious way to weed is by hand – literally picking the weeds out of the ground. In the case of small, close-together seedlings, however, hand-weeding is often what is called for. Our work-shares and Adam, Mr. Muddana and Emma all made great strides in freeing up our first round of beets and carrots this week!

The next step up in the weed-control regime is the use of hoes. We find “stirrup” or “oscillating” hoes to be the most effective for killing weeds. The operator drags the blade of the hoe across the ground, just below the surface of the soil, disrupting small weeds and their roots. The crews have been hoeing a lot in the past few weeks, as well, and hopefully not developing too many blisters!

Our most sophisticated, and newest, line of defense against the weeds is our tractor-mounted cultivating system. Thanks to the generous Frontera Farmer Foundation Grant that we were awarded last year, we were able to outfit our Kobota tractor with a range of implements that allow us to kill weeds by driving the tractor and implements up and down the rows. This technique is fast, efficient, and has allowed us to get the field into the best shape ever. We are extremely excited to add this new technology to our weed-fighting toolbox this year.

---

In the Kitchen

Storage tips for this week:

• Remove the turnips from their tops, and store tops and bottoms separately. This prevents the turnips from getting soft.
• Extra dill can be dried for later use – tie the bunch with twine and hang it upside-down in a dark, well-ventilated place until dry. Remove leaves, and store in an air-tight jar.
• If you like, you can prep your lettuce and other greens all at once to make it easier to construct salads throughout the week. Cut or tear into bite-sized pieces, wash, and dry thoroughly, then store in paper towel-lined bags or a paper towel-lined Ziplock bag in the fridge for up to 5 days.
• Dry beans will keep for at least a year in your pantry.
• Strawberries tend to go south quickly, so eat them up soon! They can be stored in your fridge.
• Rhubarb leaves (which are all removed) are toxic, so remove the very tips of the stalks where the last remnants of the leaves are.

Cooking tips for this week:

• Dill is traditionally paired with fish and/or yogurt-based sauces. It can also be snipped into small pieces with kitchen shears and added to green salads.
• Dill is a good herb to pair with turnip dishes – you can slice the turnips thinly and sautee them in butter, then top with chopped dill.
• Please see last week’s newsletter for other tips about turnips and turnip greens.
• Green onions, like chives, are an all purpose garnish or topping. Chop them into thin rounds and sprinkle away!
• Chard stems are edible and lend a nice texture to a sautee. Remove the hard mid-rib from the leaves and slice into 1/8-inch thick chunks, and then cut the chard leaves into long, thin strips by rolling each leaf up and cutting the roll into thin slices. You can then sautee the midribs and onions or garlic in a little olive oil until soft, adding the leaves in the last few minutes of cooking.
• Chard can also be eaten raw, in salad form. Toss with your dressing of choice and nuts, dried cranberries, and chopped fresh herbs.

Recipes

TURNIP AND DILL “POTATO” SALAD

(from http://urbanposer.blogspot.com/2011/07/low-carb-turnip-herb-potato-salad.html)

This is a good recipe to make if you have turnips left over from last week.

Ingredients

• 3-4 cups turnips, cut into bite-sized cubes
• 1/3 cup chopped green onions
• 1 tablespoon diced garlic
• 1 tablespoon fresh dill
• 1/3 cup mayonnaise
• 1/4 cup lemon juice (more or less for desired thickness of salad)
• salt and pepper to taste
• optional: 1/3 cup cooked bacon pieces or toasted pecans

1. Boil or roast turnips till tender. If making a cold salad cool or place in ice bath.
2. Add the first 5 ingredients and mix well.
3. Add the mayo, mix well, and add lemon juice slowly, stirring until the desired thickness of the salad is reached.
4. Add salt and pepper and (optional) bacon or pecans.

Please welcome our friend Lori to the recipes page! She will be helping to compile recipes for a new portion of the website, and helping us find new ways to prepare all these veggies.

SPINACH OR SWISS CHARD AND BEAN ENCHILADAS

Preheat oven to 375F.

Filling: Prepare and cook 1/2 lb. of black beans as desired. Using a knife, cut one half pound of spinach or one bunch swiss chard into 1/2-inch wide strips. Chop about 1/2 c. onion and 2-3 cloves garlic, and combine in a heavy pan with a few tablespoons olive oil. Cook over medium heat until soft, then add spinach and cook until wilted. Add beans, salt, pepper, and red pepper flakes or hot sauce to taste.

Assembly: Bring one package of small corn tortillas to room temperature (this makes them easier to fold). Pour about one-half of a can of enchilada sauce in the bottom of a 9 by 13 baking dish. Into each tortilla, place a spoonful of filling and a sprinkle of shredded cheese. Roll the tortilla up, tucking in the sides, and place, seam side down, into the pan. Repeat until filling is used up or pan is full. Top with remaining enchilada sauce, a little more cheese, and pop in the oven for 20 minutes, or until cheese is melted and everything is nice and hot.

STRAWBERRY-RHUBARB CRISP

(http://www.marthastewart.com/1050309/strawberry-rhubarb-crisp)

 INGREDIENTS

FOR THE FRUIT

• 8 ounces strawberries, hulled and halved (quartered if large)
• 8 ounces rhubarb, trimmed, cut into 1/2-inch pieces
• 1/2 cup raw sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon coarse salt

FOR THE TOPPING

• 1 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter (1/2 stick), melted
• 1/4 cup brown sugar
• 1/8 teaspoon coarse salt

FOR THE GARNISH

• Fresh basil leaves, torn if large

DIRECTIONS

1. Preheat oven to 375 degrees. In a large bowl, combine strawberries, rhubarb, raw sugar, cornstarch, and salt. Transfer to an 8-inch baking dish.
2. In a medium bowl, combine oats, flour, butter, brown sugar, and salt. Stir until combined and slightly clumpy. Sprinkle over fruit.
3. Bake until juices are bubbling in the center and topping is golden brown, about 45 minutes. Let cool slightly. Garnish with basil.

 Michael Symon’s Rose Wine Macerated Strawberries

(http://abc.go.com/shows/the-chew/recipes/rose-wine-macerated-strawberries-michael-symon)

• 1 pound strawberries (sliced)
• 1/4 cup Rose wine (fruity)
• 2 tablespoons sugar

Add all ingredients in a bowl. Mix to combine well. Cover with plastic wrap and refrigerate for at least a half an hour to draw out berry juices. Serve individually or as a topping to dessert of choice.

LEMON RHUBARB CHICKEN

(http://www.bonappetit.com/recipe/lemon-rhubarb-chicken)

INGREDIENTS

• 5 tablespoons olive oil, divided
• 2 tablespoons plus 1/4 cup chopped shallots
• 4 1/2 cups diced rhubarb, divided
• 1 tablespoon fresh lemon juice
• 2 teaspoons finely grated lemon peel, divided
• 1/4 cup (1/2 stick) butter
• 1/2 cup sliced unpeeled fresh ginger
• 3/4 cup sugar
• 6 tablespoons brandy
• 4 cups low-salt chicken broth
• 1 whole star anise
• 1 bay leaf
• 6 boneless chicken breast halves with skin

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 2 tablespoons chopped shallots and 2 cups rhubarb; sauté until soft, about 5 minutes. Stir in lemon juice and 1 teaspoon lemon peel. Season with salt and pepper. Cool rhubarb stuffing.

Melt butter in heavy large saucepan over low heat. Add 2 1/2 cups rhubarb, 1/4 cup shallots, and ginger; sautéuntil soft, about 10 minutes. Increase heat to high. Add sugar and brandy; boil 1 minute. Add broth, star anise, and bay leaf. Simmer over low heat until mixture is reduced to 2 cups, about 1 hour. Strain sauce, discarding solids in strainer. Stir 1/3 cup rhubarb stuffing into sauce.

DO AHEAD: Stuffing and sauce can be made 2 days ahead. Cover each separately and chill. Rewarm sauce before using.

Preheat oven to 425°F. Using fingertips, separate skin from flesh of chicken breasts, forming pocket. Place about 2 tablespoons rhubarb stuffing in pocket. Sprinkle chicken with salt and pepper. Heat 3 tablespoons oil in large skillet over medium-high heat. Working in 2 batches, add chicken breasts, skin side down, to skillet; cook until brown, about 7 minutes. Transfer chicken, skin side down, to roasting pan.

Roast chicken 10 minutes; baste with pan juices. Roast until cooked through, about 10 minutes longer. Transfer chicken to platter, sprinkle with 1 teaspoon lemon peel, and serve, passing sauce alongside.