The fields are filling up with food and we have enough abundance now to begin harvesting. We are looking forward to sharing food and the farm weekly with the greater community. The cool weather has kept the spring crops and greens happy and sweet. I would not might if we had a little more sun and heat soon. Some of the other crops are struggling along, ready for warmth. I find that as I watch the garden grow, it is similar to my children. One week everything has a growth spurt and looks beautiful, and the next it seems everything is struggling. It comes and goes in waves.
This week's pick list
Cilantro and Dill
As the season continues, there will be new items each week and more diversity.
There are a few perennial flowers for harvesting and much of the perennial herb garden is ready. There is beautiful tarragon, lemon balm, and more.
Pac Choy and Radish Coleslaw, adapted from nytimes.com
1 head pac choy (about 1 pound), cored and very finely sliced
8 turnips, cut into fine strips
8 radishes, thinly sliced
½ cup fine strips of mint
½ cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
¾ cup vegetable oil
Kosher salt and freshly ground black pepper to taste
In a large bowl, toss the bok choy, turnip, radishes, and mint. Set aside.
In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.
Miso Vegetable Soup, adapted from nytimes.com
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated ginger
1 tablespoon mirin or sherry
1 tablespoon maple syrup
1 tablespoon tamari or light soy sauce
8 ounces soba (buckwheat noodles)
8 radishes, thinly sliced
1 pac choy, thinly sliced
8 turnips, thinly sliced
8 cups water
¼ cup white miso, or more to taste
Handful of chopped cilantro
Heat oil in a pot.
Add garlic and ginger and let sizzle without browning. Add mirin, sugar, tamari and 8 cups water, then bring mixture to boil. Lower heat and simmer gently for 5 minutes. Taste broth and adjust salt if necessary.
Add turnips, radishes, and pac toy. Simmer until tender, about 5 minutes. Taste broth and adjust salt if necessary.
In a separate pot, cook buckwheat noodles according to package directions, being careful not to overcook. Drain noodles and refresh with cool water, then leave at room temperature.
To serve, reheat broth to just under a boil. Dilute miso with a little hot broth and whisk into soup. Divide the noodles among 6 warmed bowls and ladle soup over. Top each bowl with a little cilantro.