Week 2

We now begin our regularily scheduled deliveries; Saturday, that is. Sorry, but we had to go bust on the strawberries last week. We can maybe squeeze a slight few in this time around, but even if we do, the reality is, first year strawberry plants are not going to produce a very large crop. I'm glad to hear that the mulberries arrived intact and edible.

This week's selections will basically mirror the first weeks in theme. Green and fresh.

Collards

Swiss Chard

Red Kale *new*

Spinach

Lettuce ( I don't know if it is very 'baby' anymore, maybe teenaged)

Rapini (We are gangbusters, quantity wise, on this shit so we'll be sure to add some recipes too)

Spring Onions

Mulberries and

Baby Bok Choi

Like I said, Strawbs will come too, if we get enough to actually pack them.

How to cook your Box:

Shred and boil cardbord for 4 min. Serve chilled, or....

Greens are a tasty and nutritious food, but the main problem people come across is over cooking. Also remember that various greens have variouus flavors. Rapini is slightly bitter; I find Chard to be very succulent. Everyones tastbuds are different so not everyone will agree on the characteristics of a given plant.

Always tast the greens raw before you cook them; expect bold or subtle flavors , but try not to be turned off. If you find the flavor of a green to be bitter then pair it with a sweet ingredient. If you like the flavor as-is, simply try not to overpower it.

The single most important rule for cooking these tender leafies is do not overcook! No matter the green, over cooking is the surefire way to make it less appealing. These leaves have loads of fiber, don't try to boil it out of them. A pile of mushy green goo is rarely appetizing to anyone (anyone remember Popeye Brand canned spinach, even aan animated sailor couldn't save that crap). This means you should almost always start cooking your greens last if you are making a meal of many dishes. Figure no more that 6 minutes max for the greens, possibly even less.

Our families basic greens recipe is:

Ingredients:

1-2 bunches of greens (any type), coursely chopped.

Several cloves of garlic, minced

1/2 an onion minced (use the spring onions since you have them, about 1/2 cup minced)

Butter or olive oil, enough to saute the mix

Salt to taste

Directions:

In a large pan, heat oil or melt butter and add the onions promptly. Stir gently for one minute, add the garlic and greens and aute for 4-5 minute turning frequently. Cook until desired tenderness. Salt to taste.

From emeril...

Braised Rapini
Ingredients:
Salt to taste
2 bunches broccoli rabe, stems trimmed and washed
4 tablespoons olive oil
4 ounces pancetta or mortadella, finely chopped
6 garlic cloves, peeled and thinly sliced
1/4 teaspoon crushed red pepper flakes
1/2 cup chicken stock

Directions:
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 5 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add pancetta and saute for 4 minutes. Add garlic and crushed red pepper and cook for 2 minutes, or until the garlic is fragrant. Do not allow the garlic to brown. Add the broccoli rabe and chicken stock, partially cover the pan and cook until the greens are tender, about 5 to 7 minutes, stirring occasionally. Season with salt, if necessary. Serve hot or warm, with some of the cooking liquid ladled over the top.

also stolen from the net:

Crispy Rapini
Ingredients:

1 bunch rapini

2 teaspoon tumeric

1 teaspoon salt

2 cloves of garlic

4-6 T of olive oil

Directions:
Place rapini in a pot and just cover with water. Add tumeric and salt, and cook until the stalks are crisp tender (~5 minutes). Drain.In a medium hot frying pan, heat olive oil and garlic (crushed/chopped)until fragrant. Add drained rapini and saute slightly - let the stalks get browned. Cook until the rapini flowers are slightly crispy and browned. Add salt and pepper as required.