Week Two of CSA and Chinese Greens

Wondering what to do with Chinese Greens? Lots of us have tried Boc Choi in stirfry or Nappa Cabbage in Kim Chee, but what about the hundreds of others? One of our staff here is very fond of chinese greens and so we planted some for her this year. I hadn't tried Shungiku, Mizuna, or Oracle Greens before and I didn't even know what the plants would look like. But we have been pleasantly surprised by the way that they are growing in our garden. Whether or not you received some in this week's box, chances are you will sometime this season. Or stop around your local Oriental Grocer and see what they have in stock.

Here is a VERY informational website to give more specific information concerning Mizuna and the like:

http://www.specialtyproduce.com

Please comment as to how you used or would consider using chinese greens.

First Week of CSA

Hooray! It's finally time to send out our first week's boxes. We have been preparing for the last few weeks: labeling boxes, weeding lettuces, planting herbs. And even with all that work we still had a few start-up hick-ups, but we're proud to send to you this week:

Leafy Greens - Spring Mix, Spinach, Lettuces

Herbs - Mint or Chives (please enjoy the flowers of the chives, beautiful and scrumptious)

Mushrooms

Asparagus

Spring Onions

Pink Beauty and French Breakfast Radishes

and some lucky boxes will have Strawberries this week!

If you didn't receive Strawberries, never fear the season is off to a good start and you should be receiving them next week. Let's hope for sunny days to keep them coming on strong. Share a recipe for the Chive flowers or a new Radish Salad like this one from The Victory Garden Cookbook

Radish Top Soup

6 tablespoons butter, divided
1 cup chopped onions or white leek portions
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, stock or combination
Salt
1/2 cup heavy cream (optional)
Freshly ground pepper

Melt 4 tablespoons butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: To serve cold, omit butter enrichment.) Makes 4-6 servings.