“My doctor told me I had to stop throwing intimate dinners for four unless there are three other people.” -Orson Welles
Well, since Mercury only appears to go backwards based on our perspective from Earth, I can't rightfully blame Mercury retrograde for the mercurial issues that visited food hub operations this week. Our primary refrigerated truck went down on Thursday and then my truck went down on Friday. Fortunately, it can always be worse!
A big shout out to our CSA working shareholders: Alex DeCarli, Byron WIlliams, and new this week Eric Havelock-Bailie. And a major kudos goes out to Valley Roots' own Dave Swain who worked a hard 16 hour shift and then had to sleep, or try to sleep, in the truck in a Fairplay parking lot as all the hotels were booked. The ability to stay the course, keep a sense of humor, and still provide good customer service and a love of food is a rare treasure that the Valley Roots community is blessed with. Thanks Dave!
Here's the box:
Portabella Mushrooms, Colorado Mushroom Farm, Alamosa, CO 2 caps
Quinoa Greens, White Mountain Farm, Mosca, CO 1 bunch
Quinoa, WMF 1 pound
Garlic Scapes, Absmeier High Altitude Garlic, Alamosa 1 bunch
Turnips, COG, WMF 1 Bunch
Cilantro, COG, WMF 1 bunch
Russet Potatoes, COG, White Rock Specialties, Mosca, CO. 5 lbs
Red Onions, COG, WMF 1 bunch
Easter Egg Radishes, COG, WMF 1 bunch
Arugula, COG, Ring a Ding Farms, Howard, CO 1 clamshell
Greens Mix, RAD 1 pound
Basil, Brightwater Farms, Monte Vitsa, CO 0.50 plant
The quinoa greens may be a new one for folks. As you know, and can enjoy this week, White Mountain Farm has been a pioneer in North American quinoa agriculture. Indigenous to the Andes of South America, quinoa is a member of the Goosefoot genus Chenopodiaceae. Also in this family is the familiar backyard but nutritionally edible weed, Lamb's Quarter, as well as the stalwart staples, Spinach and Beets. Quinoa seeds contain essential amino acids such as lysine and decent quantities of calcium, phosphorus, iron, and protein.
The greens may be used like any hearty greens: steamed, sauteed, or stir fried.
Also, in the box this week was a generous portion of garlic scapes. Garlic is a special food crop and the scapes are a way to not only get two crops out of one, but also encourage healthy bulb development for our winter garlic stores. Below are some recipes using garlic scapes.
From Megumi's Kitchen:
Garlic Scape Buns
-mince garlic scapes and cilantro
-sprinkle garlic scares, cilantro, salt, and shredded cheese on to of a dough sheet of your choice
-roll it up and cut them
-place the dough face up on greased cookie sheet.
-bake 10-13 minutes at 375F
-serve with Chinese mustard, soy sauce, and/or ketchup
Korean style Pajeon (savory flat pancake)
pajeon— you can make it with various veggies, including carrots, green onions, kimchi, and garlic scapes, too!
1) cut the garlic scapes so that they can be laid flat on the pan
2) sear them in oil till the garlic turns bright green, salt to taste,
3) mix flour with water and a pinch of salt to make runny batter (much thinner than American pancake)---eggs optional— pour the batter over the garlic just barely coving them
4) fry both sides till slightly crisp
serve with Gochujang = Korean spicy miso
Gochujan can be bought at a store or made easily at home
1) mix equal portion of miso and water, add 1/3 of sugar. cook on low (to mid) heat while mixing constantly.
2) when the mixture is cooked down to a desired consistency, take it off the heat and add chili powder to your liking
3) season with small amount of sake (rice wine), vinegar, and salt