This Week's Delivery Saturday May 7, 2011

Store In The Fridge

Tatsoi - Hartland Farm

Swiss Chard-Hartland Farm

Strawberries-Chesterfield Berry Farm

Rhubarb- Greenbriar Produce

White Scallions-Greenbriar Produce

Chives-Jubilee Organic Farm

Recipes and Information

Tatsoi

Tatsoi is also a dark leafy green that, if possible, would be the child born to the combination of bok choy and spinach. The leaves of tatsoi closely resemble that of baby spinach and even boast a similarly high amount of calcium. Its mild mustard kick, on the other hand, is definitely derived from the closely related crop, bok choy, both of which are forms of Chinese cabbage. To easily identify tatsoi amongst a box full of greens, look for the plant's distinctive spoon-shaped leaves which not only deliver good nutrition (in the form of calcium, antioxidant vitamins A and C, and the all important poop-stimulating-nutrients, fiber and water), but a soft creamy texture as well.

Browned Butter Pasta with Tatsoio

Serves 2

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
1 bunch tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side.

Strawberry Rhubarb Crumble with Honey and Lavender

3 stems of rhubarb, chopped into 1 inch pieces

1 pint of strawberries, quartered

2 tbsp honey

1 1/2 tbsp balsamic vinegar

1 tsp lemon zest

1 1/2 tbsp lavender, chopped fine, optional

1 1/2 tbsp mint, chopped fine, optional

1 tbsp whole wheat flour

1/2 cup whole wheat flour

1/2 cup walnuts, chopped

1/3 cup light brown sugar

4 tbsp butter, melted

2 tsp cinnamon

1 tsp vanilla

Preheat oven to 350. Mix rhubarb, strawberries, honey, balsamic, lemon zest, flour and herbs in a bowl until well coated. In a second bowl, mix flour, walnuts, sugar, cinnamon, vanilla and melted butter until crumbling. Scoop fruit mixture into muffin tins and top with walnut crumble. Bake until brown and bubbling.

The flavors of this dish come alive with the subtle sweetness of honey, the freshness of lavender, and the cooling sensation of mint. Serve with a scoop of vanilla ice cream and sprig of lavender for a delightful treat.

this recipe is from: http://ayearlivingcsa.blogspot.com/

This isn’t the usual hand-held, pizza-dense scallion pancake you find at Chinese restaurants, but a fork-tender pancake reminiscent of a vegetable fritter.

Fast Scallion Pancakes

This same formula can be used to make pancakes with other members of the onion family, especially shallots and spring onions. I use peanut oil for this recipe, but that's only because I associate it with soy sauce. If you omit the soy -– making these pancakes a perfect accompaniment to braised foods that use European seasonings -- you can use any vegetable oil or even a good olive oil.

• Salt and freshly ground black pepper
• 1 pound scallions or spring onions
• 1 egg
• 1 teaspoon soy sauce
• 1/2 cup flour
• Peanut, canola or olive oil as needed

• 1. Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.
• 2. Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about 1/2 cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
• 3. Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

with thanks,

christy and tom