OPEN tomorrow, veggie recipes

Hi gang,

As promised, here are the veggie recipes and complete list of produce arriving tomorrow at our stand.

Petaluma Bounty Farmer's Corner

Amy writes: I am beyond excited to be bringing to the Carstensen's Farm Stand some of the first produce at the Bounty Farm. I look forward to sharing the spring bounty on Saturday with all of you and telling you about each of these crops and how I like to eat them. Below are some recipes for a few of the veggies I will have at the stand.

Here is the vegetable line up:

Hakurei Japanese Turnips
Easter Egg Radishes
Nufar Basil
Santo Cilantro
Rainbow Chard
Collards
White Russian Kale
Tyee Spinach
Majestic Red Lettuce
Black Seeded Simpson Lettuce

My Favorite Spring Salad – Strawberry Spinach with a Strawberry Basil Vinaigrette

1 pint Carstensen's delicious strawberries, sliced
1 bag of Tyee Spinach, washed
½ cup slivered almonds, toasted

Strawberry Basil Vinaigrette
½ pint of Sally's strawberries
¼ cup Nufar basil, chopped
1 cup olive oil
3-4 Tablespoons of apple cider vinegar
Salt and pepper to taste

For the dressing, throw all of the above ingredients in a blender or food processor, except the basil which should be added last. Blend until smooth and then add the basil and pulse for a few seconds.

Seared Rainbow Chard with Leeks

2 bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices
3/4 teaspoon fine sea salt

Preparation

Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.

Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.

Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.)

Hakurei Japanese Turnips

I know that turnips do not create excitement among most people like heirloom tomatoes do, but these turnips are different than your average turnip. These turnips have a gleaming white flesh that can be eaten raw. It is dense but not woody or tough, fresh tasting with no earthiness or bitterness, juicy and mildly sweet.

Turnip Greens Recipe

Ingredients

1 pound trimmed, chopped turnip greens or collard greens
2 cups water
1 teaspoon sugar
1 (4-ounce) piece salt pork, cut into 4 pieces
1 dried red chile
1/4 teaspoon salt

Preparation

Wash greens; pat dry. Coarsely chop.

Combine the water, sugar, pork, and chile in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Discard chile. Stir in greens and salt; cover and cook over medium heat 10 minutes or until tender, stirring occasionally. Discard pork.

Yield

6 servings (serving size: 1/2 cup)

Cheers!

Sally Strawberry
Carstensen Farms