Doorstep Harvest Newsletter 3-30-2013
All produce this week is organically grown in my winter high tunnel.
Carrot: Obviously great eaten whole, or grated into salad. (Wiki-fact: The Food and Agriculture Organization of the United Nations (FAO) reports that world production of carrots and turnips (Most carrot cultivars are about 88% water, 7% sugar, 1% protein, 1% fibre, 1% ash, and 0.2% fat.) (the ash mentioned is a chemical term, not like fire ashes, http://en.wikipedia.org/wiki/Ash_(analytical_chemistry) )
Braising mix: contains mostly mustard greens with lots of dinosaur kale and tatsoi. Just stir-fry them. One tablespoon of Mirin, added near the end, adds to the flavor. Adding sesame seeds also makes it taste great to me.
Salad mix: contains arugula, encore salad mix, sorrel (looks like clover), baby chard, spinach, cress, and bolted tatsoi flowers.
Spinach: (Wiki-fact: Spinach first appeared in England and France in the 14th century, probably via Spain, and it gained quick popularity because it appeared in early spring, when other vegetables were scarce and when Lenten dietary restrictions discouraged consumption of other foods. )
Herbs: oregano, thyme, lavender, cilantro, summer savory, and wild garlic leaves. Chop galic leaves and add to salads. They’re rather bland. (WikiFact: for (summer savory) Summer savory is preferred over winter savory for use in sausages because of the sweeter, more delicate aroma.)
Recipe for Lemon Balm Cheese Spread:
2 oz Unsalted butter, softened.
8 oz Cream cheese, softened.
2 T Orange marmalade
1 t Orange zest
1 T Fresh orange juice
3 T Fresh chopped Lemon Balm
Directions:
Blend the butter and cream cheese until smooth. Mix in the other ingredients. Chill overnight and serve at room temperature.