This week’s box included: head of red butter lettuce, cabbage, cucumber (salad and kirby), zucchini, leeks, tomatoes, yellow summer squash, Swiss chard, and the first garlic head and potatoes of 2023
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Peering into today’s box I thought we were getting corn! Turned out what I thought was a corn tassel was instead the roots of the head of garlic at the bottom of the box. I was momentarily disappointed, but then delighted with our first head of garlic for the year.
If you’re not familiar with Riverview’s garlic, it’s a hardneck variety – which is what grows best for us in this area. Hardneck vs. softneck, softneck being what you generally get at the grocery store. Hardneck will have a stem (probably really a flower stalk) up through the middle of the head. As the season goes on, the necks get harder. Today’s was actually pretty soft since it’s so freshly harvested and I did something I haven’t done before, I cut it down to the top of the head of garlic. Maybe I just cut way back on the storage life of this head, but that’s ok. It will be done before another week is over. It’s just that those necks get so hard, sometimes I have a real struggle getting the garlic off as they sit in storage in a bowl in my kitchen.
If you’re ready for another idea of cucumbers (since we got so many both slicers and Kirby variety today), I have a Mark Bittman recipe for a spicy cucumber salad. If you’re ready to do something else with lettuce, although I think I’m just going to enjoy the pretty red lettuce we got in a few big salads, then there’s a recipe for a lettuce stir fry from “Tenderheart,” but you could also use it for the Swiss chard. And finally one more slaw recipe since we’ve all got lots of cabbage now, this one with a lemon-tahini dressing. But you will certainly find dozens of cabbage recipes at grassfedcow.com.
If the cucumbers are seedy (you’ll know as soon as you cut into one), cut them in half lengthwise and scrape out the seeds with a spoon. (If they’re not seedy, don’t!) Chop the cucumbers; I like ½-inch or slightly bigger pieces. Put them in a colander or strainer and sprinkle with the salt and sugar; toss a bit and let sit for 20 or 30 minutes.
Grind the peppercorns in a spice grinder. (If you have a spice grinder that can handle it, add the garlic and chile, too.) Otherwise, mince the garlic and chile and combine with the peppercorns.
When the cucumbers look darker and slightly shriveled, toss the colander a few times to remove as much liquid as possible that’s clinging to them. (You don’t have to rinse; if anything, you’ll wind up adding salt.) Put them in a bowl and add all the other ingredients except cilantro. Taste and adjust the seasoning, then garnish with cilantro and serve – room temperature is best.
Chop and smash the capers, lemon zest and half the green onions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the green onion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
Add the remaining green onions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
If using lettuce: Run a sharp paring knife around the core of the lettuce, then gently pull it out and discard or compost. If the outer layers of the lettuce are loose and discolored, remove and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander.
If using Swiss chard, roughly chop the leaves; chop the stems into 1-inch pieces.
In a small bowl, whisk together the soy sauce or tamari or stir-fry sauce, sesame oil and a pinch of salt and pepper.
If using lettuce: Heat a wok or large skillet over medium-high heat, add the 1 tablespoon of oil, along with the ginger and garlic, and cook for 30 seconds. Add the lettuce and stir-fry for 1-2 minutes, until the leaves are wilted. Pour the sauce over the lettuce and stir-fry for 1 minute longer. Take care not to overcook the lettuce, as you want it to retain some crunch.
If using Swiss chard: Heat a wok or large skillet over medium-high heat, add the 1 tablespoon of oil, along with the chard stems, and cook for 1-2 minutes to soften. Add the ginger and garlic, and cook for 30 seconds. Add the leaves and stir-fry for 1-2 minutes, until the leaves are wilted. Pour the sauce over the greens and stir-fry for 1 minute longer.
Season to taste with more salt and pepper, if desired. Scatter the sesame seeds over the top and serve.