Farm-ily,
When fall makes her way onto the Farm and the trees begin to shed their first leaves, I'm always struck by the contrast between the changing color scheme outside the farm and the perpetual greenery of our rows. Leafy greens in particular are a welcome sight as the summer heat gives way to the cooler temperatures they prefer. Spinach seems to be the most ubiquitous of the grocery store greens; kale has certainly also seen a surge in popularity in recent years. Though they're both delicious, many other tender leaves are vying for a spot in your kitchen!
Have you tried tatsoi? The leaves may look like baby spinach, but while spinach is an amaranth, tatsoi is actually a brassica. Its leaves are sweet and mild, softer than kale but a bit more "toothsome" than spinach. If it sounds unfamiliar, but you've tried bagged salad greens from the grocery store, you've likely tasted tatsoi without realizing it. Our favorite characteristic of this hardy plant is that it can withstand temperatures well below freezing. Tatsoi, like spinach, originates from Asia. It's often used in stir-fry, but is equally well-suited to raw preparations or other lightly cooked dishes. It's so versatile, in fact, that you can substitute tatsoi for spinach in almost any recipe. Tatsoi also has more Vitamin C than oranges and more calcium than milk- Popeye would definitely approve!
Next to our tatsoi rosettes are their broad-leafed cousins, collards. Southern cooks know and love collard greens, but they are less commonly used further north. As a North Carolinian transplant, I can tell you that the two secrets to perfect collards are a good Crock Pot, and time. If you've already mastered braised greens, try these large, flexible leaves as hearty sandwich wraps! For a real challenge with a delicious reward, use them to make spring rolls.
Our little brassica family would not be complete without bok choy, sometimes also called Chinese white chard or spoon cabbage because of the shape and color of its leaves. The whole plant is edible and delicious, from the pale green leaf tips to the bulb-like base. Before the cold weather settles in permanently, be sure to treat yourself to a dinner with bok choy from the grill. Fresh, it has a light, grassy taste; cooking it produces a rich nuttiness that pairs beautifully with roasted meats and umami flavors.
Whatever greens you choose, we hope they bring you as much joy in your share boxes as they bring us during harvest. Fall is their time to flourish, to blanket the fields alongside dill, mint, arugula, and the lacy tops of radishes and turnips. There is green to every season on the Farm, and this one seems especially verdant.
Eat Well and Be Well,
Ashley, Collin, John, Lex, Alexandra, Rory, Gabe, and the hens, hogs, and dogs
Meal Plan Week #19
- Pork Ramen with Bok Choy is chock full of veggies and flavor.
- Tatsoi and Sweet Potato Soup is a sweet and spicy option when you need warming up.
- Sweet Potatoes, Apples, and Braising Greens combine all the best flavors of fall.
- Collard Green Burritos are equal parts hearty and healthy. Stuff with beans or Chicken Tinga- you decide!
- Grilled Bok Choy will make you fall in love with "spoon cabbage", especially if you serve it with Crispy Sesame Beef.
- Meyer Lemon Risotto with Greens... because risotto is always a good idea.
