Week 2 Harvest

Hello Everyone,

This week's harvest is just around the corner. In it, you'll find:

Salad Mix

Rhubarb

Herbs

Bok Choy

Radish

Nettle

If you are unfamiliar with nettle, please read this next post very carefully!!

Preparation of Nettle: Do not handle the fresh leaves with bare hands- the hairs on the fresh leaves have a stinging property which is dispelled with cooking or steeping. Enjoy nettle tea to boost your immune system by pouring boiling water over the loose leaves in a mug and allow to steep for 5 minutes. Also good added to soups. Nettle has similar flavor as spinach and is rich in vitamins A and C, iron, potassium and calcium.

Here are a few recipes we thought you'd enjoy...

Stinging Nettle Soup 

from Allrecipes.com

Original recipe makes 5 cups

1 pound stinging nettles
2 teaspoons salt
1 tablespoon extra virgin olive oil
1 white onion, diced
1/4 cup basmati rice
4 cups chicken broth
salt and pepper to taste

Bring a large pot of water to a boil with 2 teaspoons of salt. Drop in the stinging nettles, and cook 1 to 2 minutes until they soften. This will remove most of the sting. Drain in a colander, and rinse with cold water. Trim off any tough stems, then chop coarsely.  

Heat the olive oil in a saucepan over medium-low heat, and stir in the onion. Cook until the onion has softened and turned translucent, about 5 minutes. Stir in the rice, chicken broth, and chopped nettles. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes. Puree the soup with an immersion blender, and season to taste with salt and pepper.

Stewed Rhubarb

Nourishing Traditions

6 cups rhubarb, cut into 1 inch pieces

1 TB freshly grated ginger

½ cup water

½-3/4 cups honey

Place rhubarb, ginger and water into a pan and bring to a boil. Reduce heat and simmer to cook about 1 hour, stirring occasionally until rhubarb disintegrates.  Stir in honey to taste.  Serve with whipped cream or sweet cream cheese:

1 cup cream cheese, softened

3-5 tablespoons honey

Place cream cheese and honey in a food processor and blend well.

Stir Fried Bok Choy with Ginger and Garlic

from thefoodnetwork.com

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced fresh ginger

8 cups chopped fresh bok choy

2 tablespoons reduced-sodium soy sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.