Due to the onset of some hot hot HOT May weather, this is going to be a very green week for the CSA–the kind we dream of in January and February.  It is, as Mark Bittman called it recently, a good greens problem.  Bok Choy, Tokyo Bekana and mixed Mustard Greens would have been toast in the greenhouses this week, so we harvested earlier (and more thoroughly) than we might have otherwise done according to the spreadsheets.  On the plus side, this heavy harvest of greens allowed us to fully flip the greenhouse several days ahead of schedule, and now over 1400 tomato plants are mulched, planted, irrigated and ready to trellis up between the high tunnel and beds out in the field.  It will also allow you to enjoy raw, grilled, or lightly stir fried vegetables as the hot days roll on.  Asparagus, Bok Choy and Pencil Leeks are all great options for the grill.  In fact, little grilled Leeks will always remind me of the day Mark and I became engaged–we had them for the first time at a Slow Food dinner out on Shelter Island that night, grilled, then served cold over a big fat slice of tomato and greens.  I don’t remember any of the other courses that night, but there were many, each with wine.  And while the tomatoes aren’t ready yet, and we won’t be getting dressed up for a multi-course dinner anytime soon, I am looking forward to grilling a few, side by side, with some tasty spears of Asparagus this week, reminiscing, rehydrating and probably stir-frying.

Many Thanks,
Katie

IN THIS WEEK’S FARMSHARES:

Bok Choy and/or Tokyo Bekana
Mustard Mix
Asparagus
Pencil Leeks
Apples or Bonus Eggs


AT THE FARMSTAND
THIS WEEK

RECIPES & SEASONAL TIPS

ABSURDLY ADDICTIVE ASPARAGUS
FOOD 52

• 4 ounces pancetta, cut into 3/8 to 1/4 inch dice

• 1 tablespoon butter

• 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias

• 1 1/4 cups leek, thinly sliced crosswise (white and pale green parts only)

• 2 cloves garlic, minced

• Zest of one lemon

• 1 teaspoon orange zest

• 2 tablespoons toasted pine nuts

• 1 tablespoon Italian parsley, chopped (more to taste)

• Salt and freshly ground pepper to taste

CONTINUE TO RECIPE

BOK CHOY RAMEN SALAD
Heather Roscelli, allrecipes

• ½ cup canola oil

• ½ cup white sugar

• ¼ cup red wine vinegar

• 2 tablespoons soy sauce

• ¼ cup butter

• 2 tablespoons white sugar

• 2 (3 ounce) packages ramen noodles including flavor packet (such as Top Ramen®)

• ½ cup sesame seeds

• 3 ounces slivered almonds

• 1 tablespoon soy sauce

• 2 large heads bok choy, chopped

• 6 green onions, chopped

CONTINUE TO RECIPE

RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN
Alexandra Cooks

• a large hunk of bread, to yield 1.5 to 2 cups lightly packed fresh crumbs, see notes

• 2 tablespoons extra-virgin olive oil, plus an additional ¼ cup

• 1/2 cup walnuts

• 1 lb. asparagus, tough bottoms trimmed

• 1/2 cup grated Parmigiano Reggiano

• 1/4–1/2 teaspoon crushed red pepper flakes

• Salt

• freshly cracked black pepper to taste

• zest from 1 lemon

• Juice from 1 to 2 lemons to yield 1/4 cup

• 1/4 cup lightly packed mint leaves, optional

CONTINUE TO RECIPE

VEGETARIAN EGG ROLL BOWLS
Smart in the Kitchen

• 1 tablespoon avocado oil

• ½ small yellow or white onion chopped

• 2 garlic cloves minced

• 1 teaspoon grated fresh ginger

• 2 ½ cups finely sliced Napa or green cabbage

• 2 cups finely sliced baby bok choy

• ½ cup shredded or grated carrots

• 2 ½ ounces sliced shiitake or cremini mushrooms

• 1 teaspoon mirin

• 3 tablespoons soy sauce tamari (gluten-free), or coconut aminos (gluten-free and soy-free)

• 1 teaspoon toasted sesame oil

• 2 scallions sliced on the bias

• 1 tablespoon sesame seeds optional

CONTINUE TO RECIPE

SPRING VEGETABLE JAPCHAE
Kay Chun, NYT Cooking

• ¼ cup low-sodium soy sauce

• 1 tablespoon minced garlic

• 1 tablespoon turbinado sugar (or brown sugar)

• 1 tablespoon toasted sesame oil

• Kosher salt and black pepper

• 12 ounces dried sweet potato noodles (glass noodles)

• 3 tablespoons safflower or canola oil

• ½ small yellow onion, thinly sliced (about ½ cup)

• 4 ounces carrots, peeled and cut into matchsticks (about 1 cup)

• 4 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1½ cups)

• 1 medium yellow bell pepper, cored, seeded and sliced into ⅛-inch-thick strips

• 4 ounces sugar snap peas, thinly sliced lengthwise (about 1½ cups)

• 6 ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)

• 4 ounces baby spinach (about 2 packed cups)

• Toasted sesame seeds, for garnish

CONTINUE TO RECIPE

ASPARAGUS FRITTATA
Simply Recipes

• 2 tablespoons unsalted butter

• 1/2 cup sliced shallots

• 1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths

• 6 large eggs

• 3/4 cup ricotta cheese (can sub cottage cheese)

• 1/2 teaspoon salt

• 1 tablespoon minced fresh chives

• 1/4 teaspoon dried tarragon

• 1 cup shredded Gruyere or Swiss cheese (can sub an Italian blend)

CONTINUE TO RECIPE