Sugar Snap Peas
To the left is "baby" the newest goat to our herd. He doesn't seem to know how to walk, he can only hop and run. At anytime during the long day when we need a break, we usually hang out with this guy, and let him take a nap on our lap.
It has been a drought year for Washington, but we are fortunate that our soil actually holds an amazing amount of water. We have nurtured our soil so well with organic compost and minerals over the years we have actually been harvesting all year long until this week without running any water! It's amazing what nature gives back when you put a bit in. Hope you enjoy the fresh organic veggies. With Gratitude
Another rather unfamiliar vegetable in your shares this week is Yokattana, a Japanese variety meaning "good". The best way I can think to describe it is as if a bok choy and a spinach had a baby. The stem is sweet and crunchy and the top greens mild and tender like a spinach. The whole thing can be eaten raw or sauteed lightly, stir fry style. I usually cook the stems first for a couple minutes before gently wilting the top greens.
I bunch of chard, spinach or other cooking greens
1 tbs vegetable oil
2 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp garam masala
8 oz paneer, cubed (optional)
1 tsp salt
1/2 tsp sugar
Chop greens. Heat oil in a saucepan over medium heat and fry the powdered spices for a moment. Put the chopped greens into the saucepan. Cover, and cook gently until the greens are tender, about 10 minutes. Add paneer, salt and sugar, stir well, and continue cooking over same low heat for 5 more minutes. Serve with rice. (from Hare Krishna Book of Vegetarian Cooking)
Yokattana with Turnips and Sesame Vinaigrette
1/2 small garlic clove, finely grated or garlic powder
1 tablespoon organic soy sauce
2 teaspoons unseasoned rice vinegar
1/2 cup olive oil
1/2 teaspoon toasted sesame oil
freshly ground pepper
dash of lemon juice
This is a simple asian style dressing that can be used to make a nice raw salad on its own or to compliment a meal. Finely dice Yokattana stems and leaves, Hakurei turnips, and mache for a nuttier flavor. Toss and drizzle over with vinaigrette.
Beet Salad with Goat Cheese and Walnuts
Chop and boil beets until tender. Drain and toss with cheese and walnuts. Spread onto baking tray and bake for 5 minutes until cheese is melty and golden.