Hello!

This is the first in a series I hope to publish each week to give you some insight into what you can do with items you picked up last week at market and also what produce to expect in the coming weeks. I will also provide you with recipes and any local food-related news and events of interest. Let’s jump right into it!

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April 15th Produce

Here are some of the items you have picked up at market last week:

• Radishes: these are the Icicle variety. Gina suggests roasting them to calm the spiciness. Here is a great article and link to a recipe from The Kitchn. I plan on trying it tonight!
• Black Summer Pok Choi: need a little inspiration? Check out the recipe below!
• Red Russian Kale: have you tried our Green Tahini Sauce yet? If not, this kale would be great in it!
• Rainbow Swiss Chard: now that it is getting warmer, a Chilled Swiss Chard Soup is in order.
• Tronchuda Beira Kale: this unique specialty from Portugal is also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves are similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in soup.
• Red and Green Romaine and Red Leaf Lettuce: the red leaf lettuce has some bronze colored edges and the red romaine has some hints of red. These aren’t as colorful as usual given the sun has not been out a lot recently and they were harvested a little early.
• Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

April 22nd Produce

Below are some items that you can expect to see this week:

• Red Dragon Mustard Greens: I developed a Mustard Green Harissa recipe last year when I was trying to figure out what to do with these greens. While I love mustard greens simply sauteed and eaten in any type of egg dish, this recipe will spice things up a bit more.
• Garlic Chives: I love garlic chive pesto but here’s a thought if you don’t want to be too exact: make a deconstructed pesto. Toss pasta with minced garlic chives, Parmesan, toasted and chopped nuts of choice and a healthy dressing of olive oil. Couldn’t be easier!
• Tronchuda Beira Kale: looking for healthy food you can eat on the run? This kale would work great in our Quinoa and Kale Bites!
• Summerfest Komatsuma Asian Greens: I look forward to experimenting with these greens. Let us know how you use them!

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Recipe

I just picked up a copy of America’s Test Kitchen The Complete Vegetarian Cookbook which features over 700 vegetarian recipes. There are plenty of vegan and gluten-free options and many of them are quick to put together. I haven’t tried it yet but the recipe below looks like a great option for your Pok Choi (or Bok Choy).

Ingredients:

• 2 teaspoons vegetable oil
• 2 heads bok choy (4 ounces each), stalks sliced 1/2 inch thick and greens chopped
• 1 shallot, minced
• 1-1/2 cups basmati rice, rinsed
• 1-1/2 cups water
• 3/4 cups coconut milk
• 1 lemon grass stalk, trimmed to bottom 6 inches and smashed
• Salt and pepper
• 2 tablespoons minced fresh cilantro
• 1 teaspoon grated lime zest plus 2 teaspoons juice

Directions:

1. Heat oil in large saucepan over medium-high heat until shimmering. Add bok choy (pok choi) stalks and shallots and cook, stirring occasionally, until softened, about 2 minutes.
2. Stir in rice, water, coconut milk, lemon grass and 2 teaspoons salt and bring to a boil. Reduce heat to low, cover and simmer gently until liquid is absorbed, 18-20 minutes.
3. Fold in cilantro, lime zest and juice and bok choy greens, cover and cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste and serve.

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Events

Join us at the Main Street Farmers Market Spring-A-Ma-Jig this Wednesday, April 22nd from 4-6pm! There will be fresh smoked chicken and chicken tacos from Hoe Hop Valley Farm, some spring side dishes from The Farmers Daughter Cafe, live music, and kids activities. It’s sure to be a great time!

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Other News

Have you read Alice O’Dea’s latest article? Check out her Takeaways From the Scenic City Supper Club!