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
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!
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.
Yes, lettuce tea is reported to help you sleep. This is one of the remarkable uses for the fine lettuce you receive in your weekly vegetable box or purchase at the market.
A couple of the larger outside leaves cut and steeped in hot water for 15 minutes makes the tea (you can add a bit of mint to add more flavor).
More info: http://www.thirdage.com/sleep/let-lettuce-help-you-sleep
Not so sure? You can buy lettuce based tea: https://www.facebook.com/lettucetea
Greetings from Mark, Annie, and the crew at Tiny Farm! This week we’ve been busy harvesting a variety of vegetables and greens that are sure to satisfy all your taste buds from sweet to umami. We are very proud to present you with a wonderful crop of rhubarb chard, Chioggia and golden beets, an assortment of Salanova lettuce, and arugula.
If you thought arugula wasn’t spicy enough…Did you know that in the Middle Ages monasteries were forbidden to grow arugula because it was thought to have aphrodisiac properties? Even Virgil, the ancient Roman poet, sang its praises saying, “the rocket excites the sexual desires of drowsy people”. So, if you’re looking to spice up your next meal, look no further than this feisty leafy green.
A great recipe that combines a few items from our harvest this week is this Creamy Arugula and Lettuce Soup with Goat Cheese (Recipe courtesy of Giada De Laurentiis):
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 3/4 pound Yukon gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 1 cup chopped, about 2 ounces, assorted lettuce (butter, red leaf, green leaf)
- 2 cups (2 ounces) arugula
- 1/4 cup cream
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.