[Week 1] Swiss Chard Hummus, Simple Sauted Tatsoi & More Recipes for ALL the Greens
Farm Share Friends: it’s here! The first farm share of the season. I pick up my vegetables this afternoon, and I’m so looking forward to having a big bundle of fragrant basil sitting on my countertop for the first time in months.
To review: I find the best way to store farm share basil is in a jar filled with an inch or so of water at room temperature. Note: This method does not work well for the supermarket basil I buy outside of farm share season, which seems to do best wrapped in a bag with all of the air squeezed out.
Parsley is more forgiving than basil, but I find it also does best when treated like flowers. You can store the parsley in the water glass in the fridge (with a bag over the top) or at room temperature.
If you have other storage ideas, please share! And remember: snip away any rubber bands before storing your vegetables.
In addition to basil and parsley, we’re receiving lots of greens in the first farm share of the season:
Find recipes for all the vegetables here → Farm Share Vegetables
The recipes scribbled onto this rough meal plan can be found below. Please share your recipe ideas, too.
One of you — hey, Erinn 👋 — sent along some wonderful recipe suggestions, some of which I’ve shared below and others I’ll share in the weeks ahead. I’m most excited about this Bon Appetit Recipe for Swiss Chard Hummus:
But also these Extra-Flaky Scallion Pancakes, which Erinn makes often.
For the head lettuce, I’ll make a simple salad with this Lemon Vinaigrette. This would be nice aside this grilled chicken.
Bok Choy Salad with Sesame-Almond Crunch This salad is a staple this time of year. I love it with this warm tofu.
For the kale, I’ll either wilt it into these lentils or…
… make a salad.
Basil Pesto: If I have time this week, I’ll make a big batch of basil pesto…
… and freeze it for the months ahead.
I’ll likely make this simple sautéed tatsoi tonight and serve it with potstickers (frozen, Trader Joe’s):
tatsoi
olive oil
1 to 2 cloves garlic, minced
crushed red pepper flakes
kosher salt
Bring a large pot of water to a boil.
Place the tatsoi in a large bowl filled with cold water. This will allow any dirt to fall to the bottom of the bowl.
Meanwhile, drizzle some olive oil (use your judgment depending on how much tatsoi you have) into a large sauté pan. Add minced garlic to taste. Set the pan over medium heat. When the garlic begins to sizzle, add the crushed red pepper flakes, and turn off the heat. Set the pan aside.
When the water boils, add the tatsoi, cook for 30 seconds; then immediately drain.
Turn the heat under the saut pan to medium-high. When the garlic and pepper flakes begin to sizzle, add the tatsoi. Season with salt to taste. Shake the pan or turn the tatsoi with tongs to coat it in the olive oil-garlic mixture. Serve immediately.
Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your early season farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)
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