Spaghetti with Broccoli Raab
Bring a large pot of water to boil, toss in the cleaned raab (remove the big stems, cut to size) and when the water comes back up to a boil toss in the spaghetti and boil for the time recommended on the pasts package.
In the meantime, in a small sauté pan, add a few tablespoons of olive oil, 2 anchovies and a couple chopped garlic cloves and brown the garlic on low heat.
If you have fresh paprika, toss in some of that in the hot oil just as you turn off the heat for the garlic, or use a pinch of red pepper flakes.
Strain the pasta and raab, put back in the main pot and mix-in the garlic mixture and douse with another tablespoon of the GOOD sweet paprika. If you don’t have the good, tangy and sweet paprika just leave it out.
Sprinkle with cacio ricotta (dried salt-cured ricotta) or pecorino romano cheese.
From one of our great customers, Bev:
Soy-Braised Mustard Greens
2 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine) or white cooking wine
1 1/2 pounds mustard greens
1-2 tablespoons roasted peanut or sesame oil
1 tsp. curry powder
2 medium garlic cloves, minced, or more to taste
1 tablespoon minced fresh ginger
Kosher salt and white pepper to taste
Combine the soy sauce and mirin in a small bowl and set the mixture aside. Wash the mustard greens really good. Discard the stalks and rip the leafy portions into small pieces. Shake to remove excess water.
Heat the oil in a large, deep saute pan. Add garlic and ginger and saute over medium-high heat just until fragrant, about 30 seconds. Add the damp greens and stir to coat with the oil, curry and the aromatics, about 30 seconds. Salt and pepper to taste.
Add the soy sauce mixture, cover, reduce the heat, and cook, stirring once, until the greens are tender, 5 to 7 minutes. Remove the cover and simmer briskly until the excess liquid has evaporated, 1 to 2 minutes. Adjust the seasonings and serve immediately
We have spent over 10 years developing our process to grow lettuce through the hot, humid North Carolina Summers for our customers. We wanted lettuce grown in rich fertile soils utilizing our biological approach to farming – no hydroponics or soil-less methods. Our concern was that vegetables grow without rich soils and biology could be less nutritious and lack the flavor profile of “naturally” grown lettuces. We always strive to produce the best.
Getting lettuce to germinate in warm conditions is a problem – we accomplish this in our “April Germination Room” using lights and cool temperature to coax seed germination is the starting point.
Using our “Germination Room” and then shade we nurture the transplants – never allowing them to get exposure to the full summer conditions.
After 3-4 weeks into the ground they go, in our shaded hoop houses. Equipped with drip irrigation and a “micro-sprinkler” system.
Approximately 3-4 weeks later the small tender heads are ready for market!
This is lettuce on August 22 2015
This week’s Vegetable Box contains Italian Dandelion Greens…. what to do?
Dandelion Greens are bitter and VERY healthy! With 7 times the Lutein contained in carrots, we know we should eat greens like this occasionally.
The first link is a simple way of cooking the greens, the longer the cooking, the less bitter. (You can even boil the greens before cooking to reduce the bitterness – at the expense of losing nutrients.)
This next recipe is my favorite, incorporation the greens in a pasta dish (we use this method for arugula in the summer too).
Little Ears with Dandelion Greens
Enjoy this Spring Treat!
If you want that healthy glow,
Dandelion greens are the way to go.
The most nutritious of leafy greens,
And full of Vitamins A and K,
You will have a good night’s sleep,
And ready to tackle the new day.
Tiny Farm has an ample store,
So eat well and live till 104!
This week we will begin bringing small amounts of vegetable transplants, for your homes gardens, to the market. These starts will be available in standard plastic 6-packs, or (better yet) in soil blocks. These are exactly the starts we use for our own transplant program. We have a huge “library” of seasonal appropriate seedlings in our greenhouse and will bring transplants based on your requests. Email us at firstname.lastname@example.org for more information.
This year’s weather has been all mixed up – resulting in the delay of many of our crops. Beyond the crops, the weather has had an effect on our biological control system for insect pests. Maybe its been the lack of sunny days or the fluctuations in temperature, but the aphids came out in force to dine on a few of our crops. Normally about the time the aphids arrive we begin to see the ladybird beetles arrive and begin their snacking on the aphids. After a couple of weeks waiting for more volunteers for our home army of beneficial insects, we sent out for reinforcements – 18,000 hungry ladybird beetles from our supplier ARBICO. They arrived in 2 days and in the evening, after the farmers markets on Saturday, Annie and I released portions of a large bag of these wonderful pest managers in all the hoop houses and the field. It’s been great seeing them at work as we harvest and work the fields.
\More information: http://www.arbico-organics.com/product/live-ladybugs/80