Eight Mile Creek FarmWeeks 4 and 5 2015 CSA
Week 4 Produce
Mesclun Mix, Lettuce, Summer Squash, Zucchini, Radishes, Kale, Radicchio, Mint
Week 5 Produce
Spicy Mesclun Mix, Lettuce, Swiss Chard, Summer Squash, Zucchini, Dandelion Greens, Napa Cabbage, Dill
Dandelion Greens
Heat olive oil in a large pot over medium heat. Add chopped onion or garlic. Sprinkle with sea salt. Chop dandelion greens and add to pot, mixing with oil and onions. Turn heat to medium low and cover pot. Cook, stirring frequently for 3-4 minutes. Add balsamic vinegar to greens and stir. Replace lid and turn heat to low. Cook, stirring frequently, another 10 minutes.
Grilled Radicchio
Wash outside leaves of radicchio. Cut into wedges from stem end up through middle to top. Wash between leaves at base. Lay wedges on a grill rack or roasting pan. Sprinkle with sea salt, olive oil and balsamic vinegar. Grill or broil each side until golden, brushing with more olive oil if desired.
Stir-Fried Napa Cabbage
Trim stem end of Napa cabbage. Wash. Cut in half then in quarters from stem end up through to top of cabbage. Rinse between leaves. Heat sesame oil in a large pot over medium heat. Add peeled, finely minced fresh ginger and sea salt to pot. Chop cabbage and add to pot in batches, stirring to coat with oil and ginger. Cover pot and turn heat to medium low. Stir frequently. When cabbage wilts, add more cabbage and repeat, adding more sesame oil if cabbage starts to brown too quickly. Cook until all of cabbage is soft and fragrant. Serve over rice or pasta.
Napa cabbage also makes a wonderful kimchee!
