Finally - good, fresh, organic food!
In today's share:
Parsnips*
Carrots*
Ramps
Bok Choy
Tokyo Bekana (Japanese Lettuce)
Radishes
Spinach
*The parsnips and carrots were seeded last summer, survived the winter, and were picked this spring. Because they were overwintered, they have some blemishes, mostly cracking, some of which we cut off. But their flavor is awesome!
What Is THAT?!
Tokyo bekana looks like lettuce but is a type of Asian green. Use it however you would use lettuce, bok choy, or napa cabbage. Great flavor!
Ramps, aka wild leeks, are found in the woods for about three weeks every Spring. They take many years to go to seed, so we take care not to harvest more than 25% of any patch we find. They are all the rage in NYC but locals have been enjoying them forever. Both the bulb and the greens are good to use. Use them any way you would scallions, leeks, garlic, or onions.
Recipes
Creamed Spinach With Ramps
Ingredients:
2 T butter
2 T flour
1/2 bunch ramps, roots removed, bulb and leaves separated and chopped
1 bunch spinach, roots removed, torn or very coarsely chopped
1/2 cream
1. Heat butter over medium high heat. Once bubbles subside, add chopped ramp bulbs and cook for about five minutes.
2. Add flour slowly while whisking constantly until well incorporated. Cook a couple of minutes, stirring frequently.
3. Add cream and bring to a boil, still stirring frequently.
4. Add spinach and cook until wilted and cream thickens. Add ramp greens and incorporate.
5. Salt and pepper to taste.
Roasted Parsnips, Carrots, and Ramps
Ingredients:
1 lb carrots, chopped (peeling optional)
2 lb parsnips chopped (peeling optional)
1/2 - 1 bunch ramps, roots removed
Olive oil
1. Heat oven to 375.
2. Toss carrots and parsnips in olive oil and roast for 20 minutes
3. Add ramps, toss everything to coat ramps in oil and prevent veggies from sticking to the pan. Roast another 20 minutes or until parsnips are soft and everything is golden/slightly crispy.
4. Salt and pepper to taste.
Ramp Vinaigrette with Japanese Lettuce (Tokyo Bekana Greens)
Ingredients:
1 head Japanese lettuce, chopped and washed
2 Ramps, roots removed
1/2 cup olive oil
1/4 cup balsamic vinegar
teaspoon salt
teaspoon mustard or mustard powder
pepper to taste
1. Put everything but the lettuce in a blender or use an emersion blender to blend until smooth.
2. Drizzle as much as needed over Japanese lettuce, toss, enjoy!
Great to see everybody today!
~Eleanor & Patrick
In today's share:
Parsnips*
Carrots*
Ramps
Bok Choy
Tokyo Bekana (Japanese Lettuce)
Radishes
Spinach
*The parsnips and carrots were seeded last summer, survived the winter, and were picked this spring. Because they were overwintered, they have some blemishes, mostly cracking, some of which we cut off. But their flavor is awesome!
What Is THAT?!
Tokyo bekana looks like lettuce but is a type of Asian green. Use it however you would use lettuce, bok choy, or napa cabbage. Great flavor!
Ramps, aka wild leeks, are found in the woods for about three weeks every Spring. They take many years to go to seed, so we take care not to harvest more than 25% of any patch we find. They are all the rage in NYC but locals have been enjoying them forever. Both the bulb and the greens are good to use. Use them any way you would scallions, leeks, garlic, or onions.
Recipes
Creamed Spinach With Ramps
Ingredients:
2 T butter
2 T flour
1/2 bunch ramps, roots removed, bulb and leaves separated and chopped
1 bunch spinach, roots removed, torn or very coarsely chopped
1/2 cream
1. Heat butter over medium high heat. Once bubbles subside, add chopped ramp bulbs and cook for about five minutes.
2. Add flour slowly while whisking constantly until well incorporated. Cook a couple of minutes, stirring frequently.
3. Add cream and bring to a boil, still stirring frequently.
4. Add spinach and cook until wilted and cream thickens. Add ramp greens and incorporate.
5. Salt and pepper to taste.
Roasted Parsnips, Carrots, and Ramps
Ingredients:
1 lb carrots, chopped (peeling optional)
2 lb parsnips chopped (peeling optional)
1/2 - 1 bunch ramps, roots removed
Olive oil
1. Heat oven to 375.
2. Toss carrots and parsnips in olive oil and roast for 20 minutes
3. Add ramps, toss everything to coat ramps in oil and prevent veggies from sticking to the pan. Roast another 20 minutes or until parsnips are soft and everything is golden/slightly crispy.
4. Salt and pepper to taste.
Ramp Vinaigrette with Japanese Lettuce (Tokyo Bekana Greens)
Ingredients:
1 head Japanese lettuce, chopped and washed
2 Ramps, roots removed
1/2 cup olive oil
1/4 cup balsamic vinegar
teaspoon salt
teaspoon mustard or mustard powder
pepper to taste
1. Put everything but the lettuce in a blender or use an emersion blender to blend until smooth.
2. Drizzle as much as needed over Japanese lettuce, toss, enjoy!
Great to see everybody today!
~Eleanor & Patrick
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