Wow, it’s already June! How did that happen? It’s been quite the spring so far. It started out super cold and wet and instantly turned hot and dry. It was like extended February then august all in a few weeks. We have already had to install our irrigation. That is usually not a thing until almost July.
The heat and dry really took a toll on our cool weather crops. Most of the greens and other stuff we would normally have early in the season have bolted, gone to flower. We planted things like carrots, celery, pok choi, leeks, turnips, and radishes late in the winter for late spring early summer harvest but they all have bolted. Which means they’ve turned their energy to producing seeds. Making most of these crops inedible.
That is farming. You’ll definitely notice the lack for the first few weeks of our CSA. The good news is the early heat and dry has allowed us to plant our summer crops almost a month earlier than usual. We already have our first round of sweet corn up and a second round just planted. The squash and cucumbers are in the field and growing. The hoop house is full of tomatoes with blooms already. The sweet potatoes are going in the ground this week and hopefully by the first or second week of July we should have green beans.
Green Bean Leaves
Green bean leaves have a mild and slightly grassy flavor with a hint of nuttiness. The taste is often compared to that of spinach or other leafy greens. The leaves have a tender texture, especially when young, and they can be slightly chewy when cooked. Bean leaves can be consumed raw in salads or used in cooked dishes, such as stir-fries, soups, or stews. They absorb flavors well from other ingredients and seasonings, making them a versatile addition to various culinary preparations.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: strip the leaves from the stems, and start by blanching them. Bring a large pot of water to a boil and prepare an ice bath. Submerge the leaves in the boiling water for about 1 minute, then quickly transfer them to the ice bath to cool rapidly. Drain the leaves thoroughly and pat them dry. Arrange the blanched and dried leaves in a single layer on a baking sheet and freeze until firm. Transfer the frozen leaves to airtight freezer bags, removing as much air as possible, and seal. Label the bags with the date and store in the freezer for up to 6 to 8 months. Thaw the frozen leaves in the refrigerator before using them in cooked dishes.
How to use:
Sautéed side dish: Our favorite way! Sauté green bean leaves in olive oil or butter with garlic and seasonings of your choice. Cook until they are wilted and tender. Just garlic and salt is fantastic!
Stir-fries: Sauté green bean leaves with garlic, ginger, and your choice of protein (such as chicken, tofu, or shrimp) in a hot skillet. Add soy sauce or other seasonings for flavor and cook until the leaves are wilted and tender.
Soups and stews: Add green bean leaves to vegetable soups or stews for added nutrition and flavor. They can be added towards the end of cooking, as they cook relatively quickly.
Salad greens: Use green bean leaves as an alternative or addition to traditional salad greens. Combine them with other fresh vegetables, herbs, and a vinaigrette dressing for a refreshing salad.
Wraps and rolls: Use green bean leaves as a wrapper for spring rolls or stuffed rolls. Fill them with a combination of vegetables, protein, and your choice of sauce for a flavorful appetizer or snack. With smaller leaves this might look more like a scooped filling on a leaf. Kinda like cheese on crackers.
Blanched and seasoned: Blanch green bean leaves in boiling water for a minute or two until they turn bright green. Drain and toss them with olive oil, lemon juice, salt, and pepper for a quick and healthy side dish.
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Oregano has a strong and aromatic flavor with warm and slightly bitter undertones. The taste can be described as pungent, earthy, and slightly peppery. The aroma of oregano is also quite distinctive, reminiscent of a mixture of mint, thyme, and woodsy notes. The flavor of oregano pairs well with tomato-based dishes, grilled meats, roasted vegetables, and Mediterranean cuisine in general.
Prep
Rinse. Remove leaves from stems, chop or add whole leaves. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, wrap the fresh oregano in a damp paper towel and place it in a plastic bag. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Drying: tie small bundles of oregano sprigs together and hang them upside down in a dry, well-ventilated area away from direct sunlight. Once the leaves are completely dry and brittle, remove them from the stems and store them in an airtight container.
Freezing: strip the leaves from the stems, wash and dry them thoroughly, and place them in a freezer bag or an airtight container. Keep the container in the freezer and use as needed. Frozen oregano may lose some of its texture but will retain its flavor.
How to use:
Seasoning for meats: Sprinkle oregano on grilled or roasted meats, such as chicken, lamb, or beef.
Pasta sauces: Add oregano to tomato-based pasta sauces for a savory and aromatic note. It pairs well with tomatoes and garlic.
Pizza topping: Sprinkle oregano over your homemade or store-bought pizza for a classic herbaceous flavor.
Marinades and dressings: Incorporate oregano into marinades for chicken, fish, or vegetables, or use it in homemade salad dressings for an extra layer of flavor.
Roasted vegetables: Toss chopped vegetables, such as potatoes, carrots, or zucchini, with olive oil, salt, pepper, and a sprinkle of oregano before roasting in the oven.
Mediterranean dishes: Oregano is commonly used in Mediterranean cuisine. Use it in Greek or Italian dishes, like Greek salads, tzatziki sauce, or tomato-based sauces for pasta or lasagna.
Herbed butter or oil: Mix finely chopped fresh oregano with softened butter or olive oil, and use it as a spread for bread or as a flavor enhancer for cooked vegetables.
Infused vinegar: Add dried oregano to vinegar, such as red wine vinegar or apple cider vinegar, and let it infuse for a few weeks. Use the infused vinegar in dressings or as a condiment.
Lettuce, a leafy green vegetable, is known for its mild and refreshing taste. With its crisp texture and delicate flavor, lettuce offers a light and cooling sensation in the mouth. The leaves are often tender and slightly sweet, accompanied by a subtle hint of bitterness that adds depth to its overall taste.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the lettuce starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Preserving
Freezing: While lettuce doesn't freeze well on its own, you can use the freezing method for preserving lettuce for cooked dishes or for making soups, stews, or smoothies. Blanche or steam the lettuce briefly, then cool it down quickly in ice water and pat dry before freezing in airtight containers or freezer bags.
How to use:
Salads: Lettuce is a staple ingredient in salads. Use it as a base and layer on other vegetables, fruits, proteins, and dressings to create a refreshing salad.
Wraps and Sandwiches: Replace bread or tortillas with large lettuce leaves to create healthy and low-carb wraps or sandwich wraps. Fill them with your favorite fillings such as grilled chicken, turkey, or veggies.
Burgers and Sandwiches: Add a crisp lettuce leaf to your burgers or sandwiches to provide a crunchy and fresh element. It adds texture and helps balance out the flavors.
Lettuce Cups: Use large lettuce leaves as cups to hold flavorful fillings like stir-fried vegetables, seasoned meats, or grains. This makes for a light and refreshing meal or appetizer.
Soups and Stews: Add shredded lettuce to hot soups or stews just before serving. The lettuce will wilt slightly and add a refreshing touch to the warm dish.
Stir-fries: Toss lettuce leaves into stir-fries at the last minute, allowing them to wilt slightly but still maintain some crispness. They add a fresh and vibrant element to the dish.
Smoothies: Yes, you can even add lettuce to your smoothies!
Broccoli leaves are the large, leafy greens that grow on the same plant as broccoli florets. They have a similar appearance to collard greens or kale, with a dark green color and textured surface. Broccoli leaves offer a slightly bitter and earthy flavor, reminiscent of their cruciferous vegetable family. When cooked, broccoli leaves become tender and develop a pleasant, mild taste. Their versatility makes them a great addition to a variety of dishes, from stir-fries and soups to salads and pesto.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
Preserving
To freeze broccoli leaves: Blanch the leaves by submerging them in boiling water for about 2 minutes, then transfer them to an ice bath to cool. Once cooled, drain the leaves and pat them dry. Arrange the leaves in a single layer on a baking sheet or tray, then place them in the freezer until frozen solid. Transfer the frozen leaves to airtight freezer bags or containers, removing any excess air before sealing. Label the bags or containers with the date and contents, then store them in the freezer for up to 8 to 12 months. When needed, thaw the frozen broccoli leaves in the refrigerator or use them directly from frozen in your desired recipes.
How to use:
Stir-fries: Sauté broccoli leaves with other vegetables in a stir-fry. The leaves will wilt and become tender, adding a subtle bitterness and a pop of vibrant green color to the dish.
Soups and stews: Add chopped broccoli leaves to soups or stews as a leafy green addition. They can provide a unique flavor and texture to the broth, complementing other ingredients in the dish.
Salad greens: They add a slightly bitter note and a hearty texture to your salad bowl. Also great subbed in for kale in a massaged kale salad.
Wraps or rolls: Wrap cooked fillings in blanched broccoli leaves instead of traditional wraps. They can add a nutritious and unique twist to your rolls or wraps.
Pesto: Blend blanched broccoli leaves with garlic, nuts, cheese, and olive oil to create a flavorful pesto. Use it as a spread on sandwiches, a topping for pasta, or a dip for vegetables.
Steamed or sautéed: Steam or sauté broccoli leaves with garlic and olive oil as a simple side dish. The leaves will wilt and become tender, making a nutritious addition to any meal.
In smoothies: Broccoli leaves adds a nutritious boost to smoothies. Try blending them with frozen fruit and yogurt for a delicious and healthy breakfast.
Hakurei turnips, also known as baby salad turnips, are small, smooth, white turnips with tender skin and a sweet, crisp texture. Unlike larger, more pungent turnips, these can be enjoyed raw or cooked, and their mild flavor makes them a favorite in fresh salads, pickles, or lightly sautéed dishes. The leafy green tops are also edible and can be used like other leafy greens in sautés or soups.
Prep
Rinse. The whole turnip is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Storing
Store the turnips and greens separately.
It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Turnip roots can keep for months in the refrigerator.
Preserving
Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.
How to use:
Raw in Salads: Slice or quarter baby salad turnips and toss them into green or grain salads for a sweet, crisp bite.
Pickled: Quick-pickle sliced turnips in vinegar, sugar, and salt for a tangy snack or topping.
Sautéed: Sauté whole or halved turnips in olive oil or butter until golden and tender. Add the greens near the end for a full use of the plant.
Roasted: Roast with other root vegetables for a caramelized, slightly sweet side dish.
Soups and Stir-Fries: Add chopped turnips and greens to soups or stir-fries for a light, earthy flavor and tender texture.
