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MEADOWLARK FARM SPRING CSA NEWS 5-14-10 Dear friends, Today we hope that you are ready for another installment of good fresh greens. As the hoophouses move along with sunshine(and despite the wintery weather of last weekend) the greens grow sooooo fast we have a hard time keeping up! Boxes have: lettuce mix, a head of red oak leaf lettuce called "jamai" and a head of green oak lettuce called "baby oak" for your salad eating pleasure, a bunch of dino or lacinato kale or green curly kale, a bunch of purple or white scallions, hakkurei turnips, a head of yukina savoy which is an asian cooking green like bok choy and a big bag of cilantro for making cilantro pesto. Also more rhubarb, this time from Jane Slaughter's garden, thanks jane. We are sorry to say there is no asparagus this week. With cold nights and cool days, it is just not growing. We picked it really hard last week because of the impending frosts and it hasn't regrown at all, not even a little bit poking up. We need a bit of warmth to spring it along, hopefully this week. Here are a couple of recipe ideas: CILANTRO PESTO WITH BROILED TOFU -2 blocks oryana tofu -2 c. cilantro -2 TBL pine nuts -2 tsp fish sauce -1 ½ TBL fresh lime juice -1 tsp. dark sesame oil -1 tsp sugar -1 clove garlic -1/4 c. olive oil -salt and pepper to taste To broil tofu, cut into triangles by cutting slabs and then on the diagonal. Brush shallow baking pan with olive oil and broil tofu, turning once until golden brown. To make pesto, blend all other ingredients in food processor and serve with tofu and rice. Or serve with pasta, or potatoes or on fish. Quick, easy and delicious. Try this recipe with your yukina savoy SESAME SOBA NOODLES WITH BOK CHOY AND MIXED GREENS -1/2 c. fresh orange juice -1/4 c. creamy peanut butter -2 TBL rice vinegar -2 TBl fresh ginger -2 TBL fresh lime juice -1 TBL finely grated orange peel -1 TBL soy sauce/tamari -2 garlic cloves, peeled -2 tsp dried crushed red pepper -1/3 c. canola oil -8 oz soba(buckwheat) noodles -1 tsp sesame oil -3 c. mixed greens -1 head bok choy, vitamin green or yukina savoy -3 scallions -1/3 c. chopped fresh cilantro plus sprigs for garnish Optional garnishes=fresh mint chopped and salted, roasted peanuts Puree first 9 ingredients and 1 tsp red pepper in processor until smooth. With machine running add oil. Season to taste with salt and pepper. Break up and cook soba noodles until al dente. Drain and rinse with cold water. Drizzle with sesame oil and toss to coat. Place greens, bok choy, green onions, cilantro and mint in a large bowl. Ad 1 tsp red pepper, dressing and noodles, toss to coat. Season to taste and garnish with peanuts and cilantro. There will be another box, next week, Friday may 21st. Have a great weekend and enjoy some salads and cilantro. Love, the meadowlarks
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