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MEADOWLARK FARM SPRING CSA NEWS 5-7-10 Dear friends, Preparing for the impending shift in weather, we were caught a bit today in the rain. You may find a bit of dirt in your box because it's really hard for us to keep things "clean" with rain falling. We tried to keep the dirtiest of the dirty together in a bag; the green onions, hakkurei turnips and French breakfast radishes. The rest of your box includes: lettuce mix, rainbow chard mix, spinach, a head of vitamin green which is a type of Chinese cabbage, the first meadowlark asparagus, a head of French green oakleaf lettuce called "panisse", rhubarb and a little bag of cutting celery which looks like parsley, plus the hakkurei white turnips, radishes and green onions or scallions. Here is a recipe that Holly passed along. She and Robert raved about it, so give it a try. Holly suggests it as a great way to use different kinds of greens and maybe turnips instead of potatoes. BAKWAN(CRISP INDONESIAN GREEN FRITTERS) -2 c. flour -1 ¼ tsp salt -1 c. mung bean sprouts -6 TBL finely chopped cutting celery -3 leaves kale, bok choy, vitamin green -a bunch of scallions, white and green parts, thinly sliced on the diagonal -2 shallots, finely chopped -1 small potato or hakkurei turnip -1 finely chopped garlic clove -peanut oil -hot chile sauce, like sriracha Sift together flour and salt in a large bowl. Add 1 ½ c. plus 2 TBL water and stir until smooth. Add the bean sprouts, celery greens, scallions, green leaves, shallots, potatoes and garlic and stir to make a thick batter. Pour peanut oil to a depth of ½" into a large deep skillet and heat over medium high heat until it registers 350 on a deep fry thermometer. Working in small batches, spoon about 2 TBL of batter into a hot oil to form fritters about 2" wide. Cook, turning once, until fritters are golden and cooked through, 3-4 minutes. Using the slotted spoon, transfer the fritters to a large paper towel-lined plate to drain. Serve immediately with chile sauce for dipping. We are at the point where the spring shares will shift to every week. What this means is that you will have another box, next Friday May 14th. The hoophouse reaches a point in which the greens grow so fast, we can hardly keep up. To harvest every other week would force some of the greens to peak before then and we don't want to waste any of these gorgeous, delicious greens. So eat your greens up this week! We hope that you will enjoy your greens, the fresh asparagus and for rhubarb, we hope that you have enough to make a delicious cobbler, pie or cake. This weekend's cold certainly calls for sweet warmth! Love, the meadowlarks
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