Mark called this the brightest corner of the year this morning, as he poured his first of many cups of coffee for the day.  His brand of optimism isn’t easy to come by, but I’m sure thankful for it.  And, I take it as a good sign that he can stare down a series of long days like these and see the promise in them.  It gets the job done. Coffee helps, no doubt.  It is still early enough in the season that we’re genuinely pumped for the week ahead–even if they’re calling for 80+ degree weather by the week’s end.  If it is that hot outside it means that our greenhouses will be much hotter, and fortunately, sweet little Hakurei (aka Tokyo) Turnips are ready pull as are bunches of Tokyo Bekana, a looseleaf and almost lettuce-like variety of cabbage that is great for stir fries and salads.  Back to the turnips really quick–I think they throw folks for a loop after months of eating robust storage roots.  Tokyo Turnips are also called salad turnips, which I have always taken as a nod to their tenderness. Whether or not you slice them up for a full-on salad is up to you.    If raw turnips aren’t your thing, steaming them or sauteing them lightly with the greens is a solid tasty bet too.  You have my permission to just enjoy them without overthinking it.  We’ve also pulled together an experimental bed of Red Spring Onions for you this week, because they’re occupying valuable real estate in what will be a tomato house by this time next week.  There’s a lot to do, but my goodness–we’ll have some good food to show for it.  And also, Washington Asparagus has arrived on the scene for us to enjoy this week!  So, fire up your grill, your steamer, or maybe take a chance on poaching up an egg or two for a special Mom in your life this weekend.  We still have Tomato & Basil Plants available this week too. This mom LOVES tomatoes—yours might too!

Many Thanks,
Katie

IN THIS WEEK’S FARMSHARES:

Tokyo Bekana
Hakurei Turnips
Red Spring Onions
Asparagus
Apples or Bonus Eggs

AT THE FARMSTAND
THIS WEEK

RECIPES & SEASONAL TIPS

Growing Tokyo Bekana…in Space! - Modern Farmer
How to Store Asparagus - Food Network

TOKYO BEKANA SLAW
Ripley Farm 

• 1 bunch Tokyo Bekana Chinese leaf cabbage, shredded

• 1 bunch radishes, shredded

• 1/2 bunch carrots, shredded (optional)

• 1 tablespoon rice wine vinegar

• 1 teaspoon freshly grated ginger

• 1 teaspoon honey

• 1 teaspoon toasted sesame oil

• 2 teaspoons olive oil

• 2 teaspoons soy sauce

CONTINUE TO RECIPE

TURNIP SALAD WITH YOGURT, HERBS & POPPY SEEDS
Joshua McFadden & Martha Holmberg

• 1 bunch Japanese turnips, with their tops if they’re nice and fresh, trimmed so there’s just a nice 1/4 inch of green stems left

• 1 lemon, halved

• 1/2 tsp dried chile flakes

• Kosher salt and freshly ground black pepper

• 1/2 cup plain whole-milk or low-fat yogurt (not Greek)

• About 1 cup lightly packed mixed herbs: mint leaves, flat-leaf parsley leaves, and chives cut in 2-inch lengths

• 4 scallions, trimmed (including 1/2 inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well

• Extra-virgin olive oil

• 1/4 cup poppy seeds

CONTINUE TO RECIPE

VEGETARIAN (& EASILY VEGAN) THAI-STYLE LETTUCE WRAPS
Cookie & Kate

• 1⁄4 cup tamari

• 1 ½ to 3 tablespoons honey, to taste

• 2 teaspoons raw apple cider vinegar

• 1 teaspoon minced fresh ginger

• 1 teaspoon minced garlic

• 2 cups diced carrot

• 1 cup diced celery

• 1⁄2 yellow onion, diced

• 1 cup raw pecan halves, briefly pulsed in a food processor

• 1 head butter lettuce, individual leaves carefully removed

• Garnishes: Torn cilantro leaves and red pepper flakes, optional

CONTINUE TO RECIPE

THAI-STYLE MINCED CHICKEN LETTUCE WRAPS
Once Upon a Chef

• 1 large head iceberg or butter lettuce

• 3 tablespoons vegetable oil

• 1 large red onion, chopped

• 2 tablespoons finely chopped fresh ginger (you'll need a thick 2-inch piece)

• 3 cloves garlic, minced

• 2 pounds ground chicken (not all breast meat)

• 1-1/2 tablespoons soy sauce (use gluten-free if needed)

• 3 tablespoons fish sauce

• 1/4 cup light or dark brown sugar

• 2 teaspoons lime zest, from 2 limes

• 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes

• 1/2 teaspoon red pepper flakes

• 2 large scallions, white and green parts, finely sliced

• 1/2 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

• 1/4 cup chopped cashews or peanuts

CONTINUE TO RECIPE