Welcome to the February edition of the Sown & Grown CSA farm share, my lovelies! I come to you with offerings both large and tiny this week. Our CSA farmily is growing and so, too, our harvest bounties. Tomorrow is a big planting day for the farm as such... radish and chards and kales and somuch more! If you ever have a particular request for veg we ought to consider growing, well consider we shall! And if it's a strong candidate, grow it we will! For this week, we continue with a unique rotation of usual suspects...
We are loaded up with greens, greens, and more greens this week! Not all greens are created equal though, and I encourage everyone to try out the different flavors before cooking! All three of the above (broccoli greens, tendergreen mustards, and broccoli rapini greens & florets) are pretty mild and will absorb whatever flavors you pair them with but are each a little unique. I liken the broccoli greens to collards and the tendergreen mustards to a spicier bok choy. Rapini is kind of its own creation, though! Here are some recommendations...
Broccoli Greens make great substitutes for "kale chips" (lots of greens do, fyi!), or replace the cabbage in this recipe with broccoli greens for a delicious cilantro-lime slaw, or check out this totally rad blog post some weird farmer chick wrote last week...
Tendergreen Mustard Spinach, AKA Komatsuma, is remarkably similar to bok choy in texture and flavor. Chubby Bunny has a delicious recommendation or you can just keep it trill and bust out that sriracha with a standard stir-fry. Whatever you do, definitely chop up that stem with your meal. It's got the stuff yo body craves, too!
Rapini... formally known as Broccoli Raab Rapini *gesundheit*... is truly a rockstar. Seriously just do yourself a favor this week and make a pizza from scratch with this bad boy on top. Make this crust (but do half white & half wheat flower with an extra little tablespoon of local honey), put some sauce, layer some cheese, and then top it off with fresh or sautéed rapini. Your life will be forever altered for the better. You're welcome.
You also received a Texas Ruby Red grapefruit and Sheep's Sorrel. The grapefruit are super sweet, so best to just enjoy it as it comes, but if you prefer a creative spark, the two above pair quite nicely together as a salad dressing...
1/4 cup fresh squeezed grapefruit juice, the pulpier the better in my humble opinion
1/4 - 1/3 cup olive oil
1 tsp honey (or to taste)
Pinch or two of salt and fresh ground pepper
2-3 sorrel leaves (depending on size and your tastes)
Combine the first 4 ingredients in a mason jar, seal it tightly, and shake it up baby! Once the vinaigrette is mixed, muddle in the sorrel leaves. Spoon across your salad as desired! (pulp and leaves and all, yes!)