Tuesday, May 24, 2011

Dandelion Greens with Hot Olive Oil Dressing

Source: epicurious.com

Ingredients
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced lengthwise
• 1/3 cup sliced almonds (1 ounce)
• 1/2 cup golden raisins
• 2 tablespoons Sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound tender young dandelion greens, any tough stems discarded

Directions
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Simple Swiss Chard

Source: allrecipes.com

*feel free to substitute kale, collards, mustard greens, dandelion greens

Ingredients
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
• 1/4 cup balsamic vinegar
• salt and pepper to taste

Directions
1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.

Pea Shoots and Chicken in Garlic Sauce

Source: allrecipes.com

Ingredients
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bunch pea shoots, trimmed
• 3/4 cup chicken broth
• salt and black pepper to taste

Directions
1. Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.

Curried Mustard Greens With Kidney Beans

Source: allrecipes.com

Ingredients
• 1 bunch mustard greens
• 1 tbsp ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Directions
1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Another Year is Upon Us!

Welcome to the Henry Got Crops! CSA. We are beginning our third season and are thrilled to have you all with us, new members and old members alike! So far the spring has been good to us, with only a few days of either too much or too little rain, but for the most part the balance of sun and rain and spring temperatures has been just right!

Every spring brings a renewed feeling of excitement, anticipation, potential and…well, it wouldn’t be farming without a little anxiety too! Will the lettuce and the bok choi be ready at the same time? Will all the shares get filled? When did these weeds start growing?! The Henry Got Crops farming team has been working hard since the beginning of April, preparing beds and planting, planting, planting! For the past few weeks we’ve been anxiously peeking at the crops to see if they were ready yet. We are now all very pleased to be opening our doors to all of you so the season can officially begin.

Henry Got Crops! is a unique partnership between Weavers Way and W.B. Saul High School of Agriculture. Each part of this partnership adds an integral piece to this farm. Weavers Way provides the staff to manage the farm and the farm education programs. Saul provides the land and infrastructure. In return, Saul students are given the unique opportunity to learn firsthand, on the farm, how to grow organic vegetables and operate a neighborhood based, agricultural business. And you, shareholders, are providing the necessary support that keeps this project going from year to year. And in return, our vegetables are making it to your plate! This farm would not function. without the contribution of Weavers Way, Saul and you! I see Henry Got Crops as the congregation of these different groups, creating one community, focused on supporting one farm. In short, it is Community Supported Agriculture!