Lavender Syrup

I'm going to put my lavender up to dry while I'm on vacation, and when I get back I'm going to make Lavender Syrup. Maybe if I can get some nice looking little bottles it might make a nice gift to bring to summer parties.

Komatsuna!!!

Hello fellow Bay Enders.

I was excited to see that we've got Komatsuna again this week. It's turned into one of my most favorite things.

I thought I'd share a recipe that I love from Elizabeth Schneider's tome Vegetables: from Amaranth to Zucchini.

I think Kofi recommended this book my first year in the CSA (was that really 5 years ago?) and I've never regretted the purchase! (It's GIGANTIC!)

Komatsuna, Apple, and Grape Salad with Almonds and Dill

1/2 pound komatsuna

2 Tbsp. peanut oil

2 Tbsp. corn oil

1/2 cup thick-sliced or course chopped whole (unblanched) almonds

3/4 tsp. kosher salt

1/2 tsp. sugar

1 tsp. ground ginger (I've used fresh minced ginger which makes it even yummier)

1/4 cup lemon juice

1 lg. Golden Delicious apple

1 cup seedless grapes (about 5 oz.)

1/4 c. sliced (1/2 inch pieces) chives

1/4 c. thin sliced dill

1. Trim base of komatsuna to separate leaves. Dunk into several changes of water as needed. Spin dry.

2. Heat peanut and corn oils in very small skillet or small pot (so oil is as deep as possible) over moderately low heat. When surface wavers, add almonds. Fry gently until golden--1 to 2 minutes. Pour at once into a small sieve set over a cup. Toss almonds with pinch of salt.

3. Add salt, sugar and ginger to drained warm oil' mix, then gradually whisk in lemon juice.

4. Stack 4-5 komatsuna leaves with their stems aligned. Cut off leaves and reserve (cut smaller, if desired). Slice stems into 1/2-inch pieces; place in a bowl.

5. Quarter and core (unpeeled apple. Cut one half into 1/2 to 1/4 inch diece. Add to komatsuna stems. Halve grapes, add half of them to stems and apple. Add half the chives and half the dill. Add half the dressing and toss. Chill 1/2 hour, or as convenient.

6. Halve remaining apple crosswise, then cut into paper-thin slices. Toss with remaining dressing. Arrange komatsuna leaves on plates. Spoon chilled salad into center. Surround with apple slices and reserved grapes. Top with remaining chives and dill, then almonds.

I've often just made it simpler and forget about all the half this half that and the paper-thin apple slices and just slice the komatsuna leaves and then just toss it all together in a bowl before chilling. It's delicious for a few days. The peanut oil really brings it together in a toasty nice way, so try not to sub too far away from that. Enjoy!

hi,

sorry to be late with this - my sorry excuse is that we don't have internet access at our house right now - we had a busy day picking vegetables!! for tomorrow:

lettuce

arugula

peas

bok choi or chard

cilantro

radish - french breakfast

komatsuna

winter bore kale

zucchini

cucumbers

I think that's it for now -

csa pick up # 2!

arugula

spinach

chard?

komatsuna

collard - very tender - just cook like kale

cilantro

scapes

peas

broccoli raab

red top turnips

radish

maybe some lettuce next week-

Simplicity

Sonora washed the spinach while I chopped the garlic.
Then she sauteed the spinach in garlic and oil while I made couscous. I used 3 times the oil the recipe called for. Happy accident, it was deliciously buttery.
I also warmed up a can of black beans and seasoned with a little vegetable stock powder and a very little bit of liquid smoke - you have to be careful with that stuff!
We laid down our 3 layers in bowls to let the flavors mingle.
Then ate while watching Slings and Arrows, Season 1.
Very nice.
Not too many dishes to wash.

Pea tendrils!

What to do with those stringy things that have so much taste. Here is a a great salmon recipe where you can use those. I think if you don't like or can't find the chili sauce you can just use any other salmon recipe. (Epicurious.com)

Nonstick vegetable oil spray
1/4 cup Asian sweet chili sauce*
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
6 6-ounce salmon fillets with skin
2 tablespoons vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils** or pea sprouts** (about 6 ounces)
1 teaspoon Asian sesame oil
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute. Drizzle with sesame oil.

Place 1 salmon fillet on each plate. Spoon warm pea mixture over salmon fillets and serve.

here it is!

the first delivery will most likely consist of the following:

arugula

spinach

chive blossoms

oregano/marjoram

young garlic

pea tendrils

radish

bok choi

sen po sai - a very tasty asian green similar to collards, but much more tender and delicate

for some reason, we've had a hard time germinating and growing lettuce - maybe next week for the traditional salad green.

let the veggies begin! Wednesday June 16th is the first pick up.