CSA Week 7

photo (9)

We had amazing weather this last week, and it looks like it will hold for another few days. All of this sun recharges my soul and reminds me that indeed there is sun above those clouds. We aren’t the only creatures to respond this way; the fields feel different when I walk through them compared to the dreary days we had a week or two ago. The colors of the cover crops are deeper, the brussels sprouts ever so rounder and fuller, the rapini closer to starting their floral ascent. We’re all so lucky.


This week everyone received Orchidea chicory, onions, and kohlrabi.  You were able to choose the rest of your share from the following: Purple Viking potatoes, sunchokes, garlic, sorrel, catsear, cabbage, kale, spinach, burdock, beets, polenta, baby chard, Brussels sprouts, winter squash, and carrots.

The chicory is beautiful leaf-type that works well as a fresh salad (see last week’s post for ideas in this direction). As always, if you are not a fan of the bitterness of chicory, slice it and soak in ice water to reduce the bitterness. This chicory would also work well in risotto; the buttery creaminess of the rice melds nicely with the walnut flavors of the chicory.  The Guardian has a nice piece here with many ideas for cooking chicory–the recipe for penne with sausage and chicory calls out to me. (I am going today to pick-up pork at the butcher that friends of ours raised for us.) When I was teacher, an Italian colleague of mine would eat raw chicory with a sprinkling of sugar–just like her mother loved to do.

The onions are a white storage variety–strong and pungent enough to keep till spring. Nothing special here–they can be used most places.

The kohlrabi is a mix of purple and green-skinned varieties. The differences in flavor are negligible, and since you peel and discard the skin, these two varieties are interchangeable. But the purple ones are prettier, and what’s life without a little beauty?As I wrote a few weeks ago about these, they are good raw or cooked.  If you are eating them raw, consider slicing them into very thin wavers and marinading with a vinaigrette (olive oil, salt, and lemon juice would be a nice minimalist approach).  They work well as a less starchy substitute for potatoes.  In fact I just made a green coconut curry with some of our goose using these, though I added some garlic at the end to this recipe. A stew made with beef, carrots, onions, barley and kohlrabi also sounds nice–check out a recipe here.

One last note: we’ll start accepting applications for our summer CSA soon, so if you are interested in continuing on with us during the summer and fall, let me know and I will reserve a spot for you.

Have a great weekend,

Harry & Jim

Mudjoy Week 6

I wanted to thank everyone for their kind words and concern about Jim. He is recovering well after the surgery and in good spirits with little pain. Knowing that others are thinking about him is the best medicine.


This week everyone in the CSA received Sunshine winter squash, puntarelle chicory, and  sunchokes. You were able to choose the remainder of your share from the following: salad turnips, celeriac, braising mix, collards, leeks, garlic, Papa Cacho potatoes, beets, whole wheat flour, kimchi, cabbage, kohlrabi, erba stella, purple sprouting broccoli, and burdock.

Sunshine winter squash is a workhorse variety that we grow for its dependable production and appealing sweetness. Unlike some of our other varieties, it is good nearly out of the field, whereas other varieties require several months of curing to reach peak sweetness. I have been enjoying roasted wedges of these with almonds and dried cranberries and a spoonful of melted coconut oil for breakfast. I roast the squash ahead of time and reheat a wedge with nuts and berries in the morning. Another variation on breakfast is to fold the roasted pulp into pancake batter. Try drizzling good olive oil instead of syrup on these.

Now, for the puntarelle chicory. This has a pleasing bitterness (to me at least!), but if you wish to lessen that bitterness one can soak sliced puntarelle in ice water for 10 to 30 minutes to extract the bitterness. I think a bit of bitterness is good for the body, especially the digestive tract and liver. Puntarelle has a wonderful texture and crunch unlike other chicories that resemble lettuces in the mouth. I recommend that you take advantage of that crunch in a fresh salad.  Puntarelle is a Roman variety and they often dress it with a simple Ceasar-style dressing. You can read much more about this approach here.  I would also encourage you to combine sliced chicory (drained after soaking in the ice water) with grapefruit, chevre, olive oil and salt. If you love Japanese cuisine, I think a Ponzu sauce would go really well with this chicory, garnished with white sesame seeds.

Finally, those sunchokes. As I wrote before, roast these at high temperatures (400-425F) for 35 to 45 minutes. I usually slice them thin, so they cook uniformly and crisp and caramelize nicely. Overcooking is better than undercooking here. I know that these sometimes give people gas, so go slowly, treating them as more of a topping rather than plowing into a bowl of them. I made a successful salad with chicory and roasted sunchokes that was a hit at a potluck. Here is the recipe below.

photo (8)

1 lb. of sunchokes, washed and sliced thinly

olive oil

1 head of chicory

1/2 c of Kalamata olives, pitted and sliced

3/4 c of crumbled feta

the rind and juice of one large lemon

Sea salt and black pepper to taste

Pre-heat the oven to 425F. Toss the sliced sunchokes with olive oil and lay onto a large baking sheet in one layer. Roast for 35 to 45 minutes until golden and crunchy. Once the sunchokes are finished, salt them generously and set aside to cool.

Slice the head of chicory thinly. Combine 1/4 c of olive and the juice and the rind of the lemon. Pour over the chicory and using tongs coat the greens with the vinaigrette. Add the olives, feta, and sunchokes and toss once more. Finish with freshly ground black pepper and sea salt.

Week 5

photo (7)

Everyone received sweet potatoes, cabbage, and garlic this week.  You were able to choose the remainder of your share from the following:  cipollini onions, puntarelle chicory, stir fry mix, beets, popcorn, kale, butternut squash, sorrel, dried cayenne peppers, Brussels sprouts, sunchokes, and potatoes.

If you are running short on time, you can turn sweet potatoes into oven fries with minimal work. When I say fries, I really wedges, though if you have the patience you can cut these into fries. I would cut this variety on the thick side, toss in oil, and roast at 450F for 20 minutes until soft. If you want them crispy, broil until they are brown and crunchy. Some people find that tossing in a 1/4 c of grated parmesan to your fries before roasting produces a nice “crust” on the fries.

This time of year I like to make a soup I call “Fica bem”. I don’t have a recipe per se since every time I make it is slightly different. However, I always insist on having sweet potatoes in the dish, though I might also add carrots, burdock, daikon, or turnips to the mix. I begin by browning a large onion or a couple of leeks in a large (4 to 6 qt) pan. I then add the diced sweet potatoes and other roots (3 good handfuls) and 6 cups of water (or some combination of water and broth). Then I chiffonade whatever greens I have on hand (kale, chicory, collards).  Once the roots are fairly soft, I add 3 or 4 cups of these greens to the soup and cover. While this is simmering, I dice an inch or two of ginger and 4 or 5 cloves of garlic. If you have any seaweed laying around, take a 1/4 cup full and rip apart or cut finely. I zest and juice one lime and reserve. Once the greens have wilted, I then add a the garlic, ginger, lime zest and juice, and seaweed to the soup and turn off the heat. I add homemade Sriracha or chili powder until I am happy with the heat level and 1 tbsp of miso. I stir well to dissolve the miso, retaste and season with sea salt. My goal is to heat but not cook the ginger and garlic. I want the bright heat of these two foods to give me strength on a cold, rainy day.

Here’s a photo of my latest version of Fica Bem:

photo (5)photo (6)

The cabbage this week is a winter variety called January King. It has a lovely purple blush from the cold, and sitting in the field, they look like flowers pointed up towards the clouds. I leave the outer leaves on because they are edible this time of year.  Not bitter but sweet from the cold, though they are a little tough, so I would peel them off and reserve them (you could chiffonade them and make faux-Southern Collards or stew them in a cabbage and potato soup. The interior head of these cabbage are delicate and sweet.

Here’s a recipe from Ottolenghi’s Plenty for a cabbage and kohlrabi salad (you can replace the kohlrabi with more cabbage if you have already eaten all of last week’s kohlrabi).


1 medium or 1/2 large kohlrabi

1/2 cabbage

6 tbsp of chopped, fresh dill

1 c of dried cherries

grated zest of 1 lemon

6 tbsp of lemon juice

1/4 c olive oil

1 garlic clove, crushed

salt and pepper

2 c alfalfa sprouts (I admit I always omit these)


Peel the kohlrabi and cut into matchsticks. Cut the cabbage into 1/4 inch wide strips. Put all the ingredients, save the alfalfa sprouts, into a large mixing bowl. Mix and massage the ingredients together. Let the salad sit for 10 minutes to suffuse.

Add most of the sprouts and mix again. Taste and season with salt–you need a fair amount of salt to balance the lemon.

Serve and garnish with the rest of the sprouts.

Take care and eat well.

Week 4

photo (3)

Everyone received sorrel, potatoes, and kohlrabi this week.   You were able to choose the rest of your share from the following list:  garlic, sunchokes, kimchi, polenta, chicory, collards, erba stella, leeks, yukina savoy, catsear foraged greens, salad mix, beets, and winter squash.

I chose to give everyone sorrel and potatoes because of this recipe.  It’s classic comfort food, but with a bit of a twist. The sorrel adds a lemony tang and green color and compliments the starchiness of the potatoes.  The cream and butter round out the dish and make the belly happy.  Top with freshly ground black pepper or if you prefer toasted bacon bits.  A great winter meal.

You can also eat the sorrel fresh or add to the salad mix if you chose that option this week.   It also makes a delicate green sauce for use with seafood.  Here’s a quick recipe.

I doubt anyone needs help with cooking potatoes, so I will skip recipes for these tubers.  However one of our members, Jen, saw this article on potatoes in Modern Farmer and I thought I would pass it on.  Give it a read. The history of potatoes is fascinating, but I say that about most vegetables!

Kohlrabi is a German relative of cabbage and broccoli.  This alien-like green ball is actually the swollen stem of the plant with leaves emerging at various angles.  Though the skin of these can look ugly this time of year from harsh weather, you will peel off and discard the skin.  As the saying goes, it’s what is inside that counts.

You can slice the kohlrabi thickly into ‘steaks’ and grill or roast.  Dress with a little oil, salt, and soy sauce and you’re set.  It makes a decent substitute for potatoes in most dishes especially stews and soups.  Jim has made several batches of kohlrabi chips (sliced then, tossed in oil, and cooked at 400F until crispy).  It is also nice raw–try it in a slaw or a salad with hazelnuts. One of our members, Jason, just made kohlrabi latkes to good result.  His only advice was to add a little salt to the grated kohlrabi to help it exude more juice before ringing out the excess liquid and frying the latkes.

Finally, for those of you who selected kimchi, I would love to know what you think about it.  I like my kimchi spicy, but I tried to make this batch more approachable.  Let me know if I should crank up the heat on the next batch!  When you are done with your kimchi, just return the mason jars cleaned to us at drop-off.  We’ll re-use them for the next batch.

Take care and eat well!

Week 3

photo (2)

Everyone received sunchokes, Potimarron squash, and elephant garlic this week.  You were able to choose the remainder of your share from the following:  kale, Brussels sprouts, kohlrabi, cabbage, braising mix, beets, chicory, whole wheat flour, onions, potatoes, and bok choi.

I will repeat my caveat with sunchokes–cook them and at high temperatures.  Roasting is easy–usually 400F for between 30 and 45 minutes.  I love them caramelized this way, and I find that slicing them thinly aids in this process.  Coat them with a bit of oil to prevent sticking and generously salt afterwards.   If you like, mix in a little bacon or ham and crisp these as you roast the sunchokes. You can also take these roasted sunchokes and make a nice soup from them.  If you have any sweet potatoes remaining from last week, you could try a gratin with them and the sunchokes.  Sunchokes are also nice cold–I just had a green salad at Lincoln that contained slivers of roasted sunchokes.

The Potimarron squash is a French heirloom purported to have a chestnut flavor.  (‘Potimarron’ is a contraction of the French words for chesnut and squash).  I can’t say I detect much nuttiness, but it is a sweet and deeply colored gem.  It’s closely related to Kuri squashes from Japan–they both have a characteristic “kiss” shape and similar cooking qualities. I used one to make a cobbler this past week.  I wasn’t happy with the biscuit topping, so I won’t pass along the recipe, but I did like the idea of a pumpkin cobbler.  I omitted the sugar and have been eating it as breakfast this past week with a drizzle of olive oil.  David Lebovitz who lives in France also has some cooking ideas for enjoying this squash.

Finally, that elephant garlic.  This plant is botanically not a true garlic, but instead a type of leek.  The flavor is not as sharp or hot as many garlics.  I heard a piece on the radio last summer about a silky garlic sauce called Toum.  It’s originally from Lebanon, and it can be used in many applications.  It stores well in the refrigerator, so you can make a batch and not feel like you have to consume it rapidly (and repel friends and vampires with your garlic breath).  I think that it would be interesting to try to make toum using our elephant garlic.  It might produce a more delicate and approachable version of the original.  Here’s a link to the recipe (I gave you enough garlic to do a half recipe).   If you are curious about what toum tastes like in the hands of a master cook, visit Nicholas’s on the eastside of Portland.  Amazing toum. Amazing everything actually!


In thinking about ingredient-driven cooking, it seems to me that having a set of sauces that one can use with a myriad of vegetables is a great resource.  When in doubt, you just whip up one of these sauces and apply it to your already steamed, sauteed, or roasted vegetables.  The upshot is that many sauces can be prepared in a few minutes and a few can even be frozen for later use.

One particular sauce we find useful in many contexts is the humble vinaigrette.  Growing up, my dad had a bottle of oil and vinegar into which he dumped a packet of seasoning.  This slightly orange fluid would anoint many an iceberg salad and even the occasional baked potato.  For some reason, I was never a fan of this vinaigrette.

But over the years I have come to appreciate a well-made vinaigrette.  I think the blend of mellow oil and tart vinegar can really support the flavors of many vegetables.  Actually, it’s hard for me to think of a vegetable that could not be marinated or dressed with a vinaigrette.

The heart of a vinaigrette is 3 parts oil to 1 part vinegar.  The oil can be from many sources–olive oil is most popular but sesame oil, fresh nut oils like walnut oil, and even canola can work well.  There are many more options with vinegar, though apple cider, balsamic, rice wine, and red wine vinegars are dependable go-tos.

For me it’s the combination of acidity and oil that matters, not necessarily the source of that acidity.  We often use citrus juice in lieu of vinegar and the results are wonderful.  I have seen some interesting sauces that use tamarind paste as well.

Martha Holmberg in her book Modern Sauces favors combining a little Dijon mustard and salt and pepper with the vinegar and oil to form a base vinaigrette.  I have read that the mustard acts as an emulsifier helping the oil and vinegar to remain in solution together.  Mayonnaise and yogurt can fill the same role.

Vinaigrettes also benefit from the addition of aromatic herbs as well as alliums like garlic, chives, and shallots.  Dried leaf herbs work, but may need more time to soften and release their flavors into the dressing.

Here are a few recipes ideas, but feel free to experiment with flavors.  The oil and vinegar will provide sour and mellow–it’s your choice how to supply salt, sweet, piquant, and aromatic flavors.

Holmberg has a nice recipe for a tomato-ginger vinaigrette that can do double duty as a sauce for white fish.

Tomato-Ginger Vinaigrette

2 tbsp cider vinegar

1 tbsp fresh orange juice

1 tsp lightly paced finely grated orange zest

1 tsp minced oil-packed (or other soft) sun-dried tomato

1 tsp peeled and minced ginger

½ tsp Dijon mustard

½ tsp tomato paste

½ tsp sugar

Salt and black pepper to taste

Few drops of hot sauce

6 tbsp olive oil

In a small bowl, combine all the ingredients except for the olive oil.  Then whisk in the oil, a little at a time.  Add salt and black pepper to taste.

Here is a version of a Thai ginger peanut vinaigrette we like:

Thai Ginger Peanut Dressing

3 tbsp canola oil

The juice and zest of one lime

1 tsp fish sauce

1 tbsp peanut butter

handful of fresh basil (dried basil may be used but let the dressing infuse for several hours before using)

1 clove of garlic, minced

1 tsp minced fresh ginger

Sriracha or other preserved chili paste


Whisk well adding Sriracha and salt to taste. Let marinade while you cook the vegetables or assemble a salad.  Then dress.  For example, we cut a peeled kohlrabi into match sticks and dressed with the above dressing.  It was delicious.

Finally, David Lebovitz has a post on a classic French vinaigrette you should read.

Week 2

photo (1)

Everyone will receive cabbage, chickweed, and Okinawan purple sweet potatoes today.  You were able to choose the rest of your share from the following: butternut squash, leeks, sorrel, kohlrabi, salad turnips, erba stella, mesclun mix, chicory, elephant garlic, collards, Purple Viking potatoes, sunchokes, beets, popcorn, and burdock.

If you haven’t tried the curried cabbage slaw recipe from last week, get to it!  Otherwise here is a Thai peanut dressing that you could use to make a slaw with the cabbage.  I would only recommend letting the slaw marinade in the dressing for an hour or two to soften the cabbage and infuse it with the flavors.

Chickweed is a weed or if you are like me, a delicious winter green.  It does have a delicate grassy note, so I do recommend dressing it if you are going to eat it as a salad.  But the dressing need not be heavy handed–see Mark Bittman’s chickweed dressing recipe here. However, a great way to eat chickweed is to make pesto out of it.  Just substitute the chickweed for basil in your regular recipe.   It also can work as a spinach substitute–it’s pleasant in quiche for example.

Finally, the purple sweet potatoes.  There is a delicious justice in the fact that the best growing sweet potato variety on our farm is this one.  No guilt over growing oodles of this variety instead of the traditional orange one.  There are so many things you can do with sweet potatoes, so choosing a few recipes is really hard for me.  I just made a chaat salad using chickpeas, roasted sweet potatoes, red onion, chaat mix, and a tamarind sauce.  Wow.  Or curried sweet potato fritters.


One last idea for the sweet potatoes:  Sweet Potato Fly.  It’s a fresh beverage made from grated sweet potato, whey or kombucha, sugar, lemon juice, and spices.  I will have a fresh batch at drop-off today for you to taste.  If you are interested, here is Sandor Katz’s method:

Sweet Potato Fly

1.  Grate one large sweet potato.  To remove starch, rinse through a strainer until the water runs clear.

2. In a large bowl combine, the sweet potatoes, half a gallon of water, one cup of sugar, 1/4 cup of whey (the clearish liquid that pools off of yogurt), the juice and rind of one lemon, a stick of cinnamon, two whole cloves, and a pinch of nutmeg.

3. Crush half a rinsed eggshell and add to the mix.  Stir well, cover with a cloth, and leave in a warm spot for about 3 days.

4. Strain and bottle.  If the fly is not fizzy enough for you, add a little club soda at the time of drinking.

Taste is Universal

Because of the seasonality of eating with a CSA share, it is more fruitful to be ingredient-driven rather than recipe-driven in your cooking.  But often this requires a degree of experimentation that can be daunting, especially if you have had some bad experience going off recipe in the past. I feel pretty free in the kitchen to experiment, not because I am a particularly great cook or have been trained well.  Rather whatever happens, I know that my experiment will still be somewhat edible.

I have been playing around with a cookbook by Susan Feniger called Street Food.  Something the author wrote in the introduction has intrigued me.

“Cooking with new spices and unfamiliar ingredients from different cultures can sometimes feel like wandering in the wilderness.  The thing to remember is this:  Taste is universal.  It doesn’t matter what country or culture you are exploring, salt is still salty, sugar is still sweet.  Different cultures use different ingredients to accomplish the very same tasks.  Once you understand that and get to know the ingredients, finding your way around international cuisines becomes much less mysterious.”

I think that this categorizing of ingredients into a simple system of primary tastes could really empower people to experiment in their cooking. Feniger argues that good food usually has some combination of salty, sour, sweet, piquant, and mellow.  I would add umami, bitter, and aromatic flavors to that list. Using this approach, you could modify or even invent a recipe using whatever ingredients  you had on hand.    You would begin by asking yourself–what are my sources of saltiness, sweetness, sourness, piquancy, and umami.  Do I want to add a bitter or aromatic note?  How about something to mellow out this dish?

The source of saltiness could just be salt (no shame in that), but the salt could also come from soy sauce, miso, fish sauce or capers. Here is a table of flavors and source ingredients that I compiled using Feniger’s book and some of my own thoughts:  

Flavor Source Ingredients
Salty Sea salt, soy sauce, miso, anchovies, shrimp paste, fish or oyster sauce, capers, kraut, kimchi, preserved lemons, conserva di tomate
Sweet Brown sugar, molasses, maple syrup, honey, agave, fresh and dried fruits, pomegranate molasses, carmelized onions or other roots like sunchokes
Sour Vinegar, pickles and other ferments, citrus juices and rind, tamarind, sorrel, sumac powder, wine, hibiscus, verjus, kombucha
Piquant Chiles and chile sauces, peppercorns, ginger, mustard, cinnamon, garlic and certain onions, cress, arugula
Mellow Yogurt, cheese, butter, cream, nuts especially nut butters, avocados, sour cream, oils, coconut milk, certain fruits like bananas and melons
Bitter Cloves, nutmeg, green pepper, chicories, grapefruit, walnuts, natto, coffee, tea, beer
Umami Soy sauce, miso, mushrooms, meat and their pan drippings, certain beans, cheeses, nuts, tomatoes and their sauces, smoked paprika
Aromatic Endless list but basil, mint, cilantro, parsley, cumin, sage, oregano, lemongrass, and juniper stand out

Some ingredients do double or even triple duty.  Miso provides salt, umami, and even a certain degree of mellowness.  Kimchi packs salt, sourness, and piquancy. Some ingredients vary in what they supply depending on how they have been prepared.  For example, capers can be preserved in salt or in vinegar, so depending on which type you have in your pantry, you could use capers to add saltiness or sourness to a dish.

The other day I was making sauteed greens, which we eat quite a bit around here in the winter.  I thought about the table.  Using what we had I made a simple dish that worked.   I sauteed a bit of garlic (piquancy) in a generous amount of olive oil (mellow). I then added the greens (which are really sweet this time of year)  and tossed them in the hot oil until they were well covered.  I added a little liquid –a mixture of soy sauce and water (salt and umami) –and steamed this off.  We had a few kumquats (sweet, sour, and bitter) I had picked up on a lark at the grocery store, so I sliced these and tossed them in.  I finished with fresh black pepper (piquant) and some more salt. I chose not to add an aromatic flavor to the dish, but one certainly could.  Feniger has a wonderful recipe in Street Food for greens with freshly ground juniper berries.

In the end, the dish was good or maybe better said good enough.  I am sure a chef could have tweaked this recipe and elevated it to a work of subtlety.  And that’s fine.  But home cooks can be happy with good and occasionally, darn good food.

I challenge everyone to take a look at their pantry and see what flavorings you have in stock using the table above.  If you don’t have a source of one of these primary flavors, then next time when you are at the grocery store, grab one of the sources above. For example, we had only vinegar and some white wine in our pantry as sources of acidity.  So I have been making an effort to keep a few lemons and limes around.  It’s so easy to add a little citrus juice and rind to a dish.

Now assembling a repertoire of ingredients does not help one decide on proportions and quantities of those ingredients.  Nor do I have much practical advice here.  Rather I think as long as you add small amounts at first and then taste, you can always add more later if you feel you need more of that flavor in your dish.

If any of you do decide to improvise using this idea, please let me know.  I would be excited to hear about your experience. You can use the comment button below.


Week 1


It was great seeing everyone at the first pickup of the 2015 season. Please let us know how things went. We’re always open to new ideas, especially if you think we can improve the logistics of drop-off. I also want to thank Imogen and Caroline for hosting us for another season–you are the best!

This week everyone received winter squash, garlic, and arugula. You were able to choose the remainder of your share from the following: cipollini onions, red fingerling potatoes, kale, cabbage, kohlrabi, daikon radish, salad turnips, braising mix, komatsuna, chicory, polenta, Brussels sprouts, and sunchokes.

A couple of months ago, photographs from our farm were included in a new cookbook, Vibrant Food by Kimberley Hasselbrink. Things were so busy at the end of the season that it wasn’t until last week that I had a chance to try a recipe from this beautiful volume.

And what a great recipe it was. Something that you want to keep eating even after you are full. And it’s made with cabbage! How is this possible?

Hasselbrink uses this lovely curried yogurt dressing to make a delicious winter slaw.

Here’s a version of the recipe that we enjoyed.

Winter Slaw Dressing

2 tbsp honey (I used maple syrup)
1 ½ tsp of garam masala (or curry powder)
½ tsp of ground cinnamon
¼ tsp of ground ginger
1 tsp sea salt
Zest and juice of 1 lime
¾ c of Greek yogurt (I used a half regular yogurt and half ricotto)

Whisk everything together until smooth and well blended.

Add this to your thinly sliced cabbage (or other greens) along with one cup of dried cranberries and one thinly sliced and diced apple. If you like almonds, she recommends lightly toasting one cup of raw almonds at 325F for 10 minutes, chopping them, and adding to the salad. If you buy roasted almonds, then obviously skip that step.

After mixing, let the slaw set for an hour or two. Eat chilled.

I think this sauce has legs–I could see it working well with our kale, braising mix, and even the kohlrabi if cut thinly. Why not shred the Brussels sprouts and try with this dressing?

Take care and eat well.

CSA Week 22

Many thanks to those of you who made it out to Farm Day. The food was great, and the company even better.  Living in the country, we don’t get the chance to have people over very often, especially our friends from Portland.  So, we were happy to see all of you.  
 This week, everyone will receive green garlic, storage squash, and bok choi in their share. You were able to choose the remainder of your share from the following list:  salad turnips, radishes, salad mix, arugula, Walla Walla onions, parching corn, cornmeal, mint, chives, tatsoi, spinach, chicory mix, wheat berries, sorrel, and maceratese.  
The green garlic is immature garlic, and though it resembles a large scallion, it has the flavor of garlic.  Add it where you would garlic cloves.   You will have a range of squash to pick from:  spaghetti squash, tromboncini, strawberry crown, and few others.  Think about recipes–sweet v. savory–and we can help you choose a variety that will work for you.  The bok choi look fantastic and combined with the green garlic, tofu, tamari, and perhaps a little of the walla walla onions you got last week (or ordered this week), would make a nice stir-fry.  Here are a few recipes you might consult:  http://blog.williams-sonoma.com/5-ways-with-bok-choy/