Rainy week but lots of goodies to enjoy!!
In The Bag Week 2:
Mini Romaine: small romaine heads are crisp and fresh tasting. Store in a bag in your fridge.
Onions: you have yellow and red storage onions this week. store in a cool, dry place.
French breakfast radish: these pink and white oblong radishes are mild in flavor and crisp, perfect spring food! chop and add to salads, sandwiches, corn, radish, onion salsa, ect. Store in a bag in your crisper drawer.
Micros: this week you recived one of micro mixes-Flavor mix or micro arugula. store in your fridge.
Asian Greens: beautiful spring bok choy, leafy chinese cabbage or red asian cabbage, these asian greens are great choped fine and eaten raw or stirfry or saute. Store in a bag in your crisper drawer.
Spinach: First of the years spinach is always exciting for us! Crisp baby leaves are sweet and fresh. Eat as a salad, lightly saute or add to a sandwitch-you really can't go wrong. Store in your crisper drawer.
Spring Baby Greens: fresh salad mix to get you over winter, great with just olive oil, balsamic vin and salt. This mix contains kale, arugula, mustard, romaine, oak leaf lettuce, and mizuna. Store in a bag in your crisper drawer.
Chives: livly onion taste to brighten any dish, store in a small jar of water on your kitchen counter.
Asian Wilted Greens | 6 SERVINGS | 25 mins total time
5 tbsp soy sauce
2 tbsp sesame oil
2 tbsp sunflower oil
½ lime, juiced
¾in piece ginger, sliced into matchsticks
2 garlic cloves, finely chopped
2 tsp brown sugar
½ tsp dried chilli flakes
1.5 lb chopped asian greens
2 spring onions, chopped
1 tbsp toasted sesame seeds
Whisk the soy sauce, sesame oil and 1 tbsp sunflower oil together with the lime juice, ginger, garlic, sugar and chilli. Set aside.
Rinse the greens, drain, and cut off any tough stems. Roll the leaves up tightly, and chop into fine shreds.
Heat the remaining oil in a wok (or frying pan) until it's smoking, then add the greens. Toss for a minute or two until they are just wilted.
Stir in the soy sauce mixture and sprinkle with the spring onions and sesame seeds.
Chive Oil Salad Dressing | 1 cup | 10 mins total time
¾ cup extra-virgin olive oil
¼ cup chopped chives
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons plus 1 teaspoon white wine vinegar
½ teaspoon salt
½ teaspoon freshly ground pepper
Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids. Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper. Use immediately or store in a jar up to 1 week. Bring to room temperature if solidified.