Eight Mile Creek FarmWeek 6 Summer CSA 2016
Radicchio
Red Swan and Green Bean Mix, Carrots, Yellow Summer Squash, Zucchini, Italian Dandelion Greens, Radicchio, Romaine Lettuce, Thai Basil, Cherokee Purple Tomatoes
On Patrol…..The mild winter has enabled an abundance of vegetable predators from insects to chipmunks to groundhogs
Italian Dandelion Greens
These Dandelion greens are a variety we start in the greenhouse in March. They are one of the “bitter greens” that are REALLY nutritious! Dandelions are a rich source of beta-carotene which we convert to vitamin A, so are very good for the eyes. They are also a rich source of vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, folate and phosphorous. They can be sautéed with garlic and olive oil and served as a side dish or cooked like this then used as a topping for pizza; added to the pizza before placing in the oven. Splash cooked greens with a bit of balsamic vinegar to temper their strong flavor. Many people use them as the main vegetable in their green smoothie. Add a carrot or apple to sweeten the smoothie.
Radicchio
Radicchio is often seen in the supermarket pared down to its variegated red and while core. It actually grows as it appears in the featured picture this week. Radicchio is a leaf chicory, and has a taste similar to escarole. You can use it to make a beautiful salad, adding a chopped citrus fruit to help temper the sharpness. Another way to temper the sharpness of radicchio is to slice it in wedges from the core to its tip, lay the wedges on a baking sheet, drizzle with olive oil and sea salt, and roast at 400 in the oven until tender and golden. It can also be grilled using this method. Radicchio is a good source of selenium, phosphorous, potassium, B vitamins, calcium, vitamin A, vitamin C, vitamin K, vitamin E, and folate.
Thai Summer Squash Saute’
Place 2 Tbsp coconut oil in a pan and heat on medium for 1 minute. Mince Thai basil and add to coconut oil. Slice yellow summer squash, then cut slices in half. Add to pan and saute’ over medium heat until squash is tender, about 8-10 minutes. Season with sea salt and pepper.
Cows and Calves on Eight Mile Creek Farm
Next Week…..Napa Cabbage, Japanese Radishes More String Beans, Squash and Zucchini
Relieved to hear news of solid, beautiful rain!
Ps. Made a smoothie today with your Italian dandelion greens. Added carrots and a slice of pineapple and a bit of coconut cream. Wow! Thought it might be too strong, but it was delish!
Chris- would love to try this. please tell me was there more to this recipe? was it just greens, carrots and pineapple and coconut cream?
That was it! I’ve discovered that using pineapple to cut the bitterness of the greens is a great way to make a very pleasant tasting smoothie. The coconut cream is a beautiful thing! Post back and let me know what you think!