It’s getting to be that time of year–Greens Season! Today we’re celebrating the bounty of leafy greens we’re currently harvesting and those coming up soon, with tips on what to do with some of the more daunting items in the kitchen.
The greens we’re grabbing from the field right now are: Bok Choy, Komatsuna, Arugula, Swiss Chard, and Collards. Coming up soon: Kale, Spinach, Mustards, and Lettuces. Hardier veggies are on the way, too, the ones with delectable crown jewels like Broccoli, Cabbage, and Cauliflower, and don’t forget those trusty root crops: Carrots, Beets, Turnips, Rutabaga, and Radishes.
What is Komatsuna and What Do I Do With it?
Komatsuna is a cut-and-come-again green sporting a similar look to Bok Choy. It is traditionally grown and used in Japan, subsequently called Japanese Mustard Spinach due to its mild mustard flavor and tender, dark green leaves. You can use Komatsuna in any recipe calling for Bok Choy or Mustard Greens. It works well in a stir fry, saute, or tossed in a soup. You can even pickle it, or slice it up smaller to accent a salad.
Try making this Spinach Tart by subbing Komatsuna!
Bok Choy–What’s the Big Deal?
Those of you dedicated to receiving the VRDNT CSA every week may be wondering what’s up with the influx of Bok Choy lately. Our latest bed popped off with big, beautiful heads, featuring succulent white stems and broad, tender leaves. When it’s ready, Bok Choy is ready all at once. Some tips on keeping things interesting with Bok Choy: you can separate the leaves and stems and use them in different ways. Try chopping up the stems and tossing them in a pan to saute, or do a quick roast in the oven. For the leaves, slice them up for salads and sandwiches. Since the flavor is pretty mild, you
can pair bok choy with any protein and sauces,
but it works especially well with East Asian flavors.
Become a bok choy pro with this simple recipe
It’s not just us who love bok choy–meet the gray treefrog our team dubbed, “Bok Choy Boy,” blending in with his favorite habitat.
Putting it All Together
Last week, we asked you, our lovely community, what you want to see more of on this blog. The top pick was recipes utilizing multiple or all CSA items in a share. Here’s an idea for this week’s upcoming CSA contents–Oct. 25, 26 & 27–using a few of the forecasted veggies: Sweet Potato, Arugula, and Wild Rice Salad. You can easily add sauteed komatsuna, chopped radish, and freshen it all up with dill to use a few more of the expected veggies.
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