As the spring rolls on we have more greens ready for harvest. We avoid using insecticides when the damage to plants is only cosmetic, and only spray if we're at risk of losing a crop, so the pac choi has little tiny holes from flea beetle bites. The holes don't affect the eating quality of the leaves, and any insects would have been rinsed off during processing. We only include mint a couple times per season, primarily in the spring when it's fresh and tender, so we recommend trying the mint sauce recipe on the blog. It's a refreshing pairing with chicken. Now that the chance of frost has passed we were able to plant large sections of tomatoes, peppers, eggplant, and tomatillos in our fields. Winter squash and summer squash will be up next, and we'll continue to work through lots of weeding. We really need some sunny days to make up for this cold wet spring. Enjoy the Memorial Day weekend.
Sauteed Beet Greens
Roughly chop 1 bunch of beet greens and finely chop the beet green stems.
Bring 2 Tbsp cooking oil (olive, canola, or other) to medium high heat. Add 2 cloves garlic, minced, finely chopped, and saute for 45 seconds until fragrant. Add the stems and saute another 2 to 5 minutes, then add greens and saute until tender, 2-3 minutes. Add 2 Tbsp apple cider vinegar, and stir to coat greens. Serve warm.
pak choy stir fry
Remove bottom of bok choy and chop into bite sized pieces. Chop 5 oz of mushrooms and set aside.
Heat 2 Tbsp peanut oil in a large wok. Add 2 cloves of garlic minced,1 tsp ginger minced and 1 green onion minced. Cook for about a minute and add the mushrooms. Cook for another 1 to 2 minutes until they just start to brown. Add 2 Tbsp rice wine vinegar, toss and add the bok choy. Cook until the choy just starts to wilt and add 1 Tbsp soy sauce, 2 Tbsp sesame oil. Cook for another 1 to 2 minutes. Serve over rice sprinkle with sesame seeds.
Mint Sauce for chicken or beef
Combine in a food processor or blender all of mint leaves (removed from stems) with 1/4 cup of parsley, 4 cloves of garlic, and 1 serrano (or jalapeno) pepper with seeds removed. Pulse the mixture into a paste. Add 1 tbsp of honey and 1 tbsp of Dijon mustard, and pulse again until ingredients are combined. Add 1/2 cup of olive oil in small batches until the mixture has become emulsified. Season with up to 1 tsp of salt and 1/2 tsp of black pepper. Transfer the mixture to a bowl and if the sauce needs to be thinned add a few tablespoons of water.
To serve- spoon the mint sauce over grilled or roasted chicken, beef or lamb.
Heritage Sweet Salad Dressing
To make dressing combine: 1/4 cup honey, 1/4 cup white vinegar, 1/2 teaspoon celery seed, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/2 cup tomato sauce, 1/4 cup minced onion (finely).
Spinach, Beet Frittata
Preheat the oven to 350F.
Rinse and lightly peel 1/2 bunch of beets, setting greens aside, and shred the beet roots. Mince 1 Tbsp garlic. Shred 1 cup of cheese. Crack 12 eggs into a bowl, then lightly stir.
In a large cast iron skillet, heat 3 Tbsp for oil and sauté the beet roots, and garlic for 3-5 minutes, until tender. Add spinach and cook another 1 to 2 minutes until wilted, Add eggs, then cheese, to pan and stir to combine, working eggs along edges.
Add to the oven and bake for 15-20 minutes, until the center is cooked through enough a fork comes out clean.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Sauteed Beet Greens | pak choy stir fry | Mint Sauce for chicken or beef | Heritage Sweet Salad Dressing | Spinach, Beet Frittata | |
| Cooking oil | 2 Tbsp | 3 Tbsp | |||
|---|---|---|---|---|---|
| Garlic | 2 cloves | 2 cloves | 4 cloves | 1 Tbsp | |
| Apple cider vinegar | 2 Tbsp | ||||
| Mushrooms | 5 oz | ||||
| Peanut oil | 2 Tbsp | ||||
| Ginger | 1 tsp | ||||
| Green onion | 1 | ||||
| Rice wine vinegar | 2 Tbsp | ||||
| Soy sauce | 1 Tbsp | ||||
| Sesame oil | 2 Tbsp | ||||
| parsley | 1/4 cup | ||||
| Serrano or jalapeño pepper | 1 | ||||
| Honey | 1 Tbsp | 1/4 cup | |||
| Dijon mustard | 1 Tbsp | ||||
| Olive oil | 1/2 cup | ||||
| White vinegar | 1/4 cup | ||||
| Celery seed | 1/2 tsp | ||||
| Paprika | 1/2 tsp | ||||
| Tomato sauce | 1/2 cup | ||||
| Onion | 1/4 cup | ||||
| Cheese | 1 cup | ||||
| Eggs | 12 |