Week 25 – Broccolini

Here’s what’s fresh this week:
 
Veggies:
-Baby lettuce mix
-Arugula
-Baby romaine lettuce
-Red leaf lettuce
-Kohlrabi
-French breakfast radishes
-Pink beauty radishes
-Green onions
-Pea Shoots
-Arugula bunches
-Spicy greens bunches
-Rainbow chard
-Dino kale
-Broccolini
-Carrots
-Red thumb potatoes
-Delicata Squash
-Edible calendula flowers
-Sunchokes
Fruit:
-Macoun Apples
-Bosc Pears
-Spitzenberg Apples
Herbs:
-Garlic
-Parsley
-Mint
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
-City Grown pickled shishito peppers
 
Veggie of the Week: Broccolini!
We saved the best for last! Broccolini is one of our most popular veggies, and for good reason. The tender stocks are sweeter and easier to cook with than full sized broccoli. We grow this variety because we are able to harvest the tender shoots over many weeks as opposed to cutting a single head of broccoli. Broccolini works well sauteed, steamed, or stir fried and can be added to many of your favorite recipes. Try it here stir fried with portobello mushrooms and green onions:
 
Ingredients
  • 1/4 cup finely chopped shallots
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons oyster sauce
  • 2 teaspoons finely chopped fresh thyme
  • 3 tablespoons olive oil
  • 10 ounces broccolini,thick bottoms trimmed, large stalks halved lengthwise
  • 2 large portobello mushroom caps, dark gills scraped out with a spoon, cut into 1/2-inch­ thick slices
  • 6 scallions (white and green parts),cut into 1/2-inch lengths
  • 1 tablespoon finely chopped peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoons sesame seeds,toasted (see below)
  • Rice, for serving

Directions

1. In a small bowl, whisk the shallots, vinegar, oyster sauce,thyme, and 2 table­ spoons of the olive oil together.

2. Heat a wok or large skillet over high heat until very hot. Add the remaining

1 tablespoon olive oil and swirl it to coat the cooking surface with olive oil. Add the broccolini and cook, stirring often, for about 2 minutes, or until it is bright green and beginning to char in spots. Stir in the mushrooms and cook, stirring often, for about 1 minute, or until they just begin to soften. Stir in the scallions, ginger, and garlic, add the shallot mixture, and stir for about 3 min­utes, or until the broccolini is tender. Stir in half of the sesame seeds.

3. Transfer to a large platter and sprinkle with the remaining sesame seeds. Serve immediately, with the rice.

TOASTING SEEDS: It only takes a minute or two to toast seeds, and this easy step brings their oils to the surface and really pumps up their flavor. Heat a dry small skillet or wok over medium-high heat. Add the seeds and cook, stirring almost constantly, for about 1 minute (a little longer for pumpkin seeds), or until lightly toasted and fragrant. Transfer to a plate to cool.

*Omit the oyster sauce and substitute soy sauce for a vegetarian/vegan version of this dish.

See you at the farm stands this week!

Ellen and Ashley

Your City Grown Farmers

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