May 21st, 2010
This Week You'll Receive the Following
Eggs
This Week You'll Receive the Following
Eggs
Tomatoes
Ramps
Lettuce
Turnip Greens
Curly Cress
Curly Cress
Baby Bok Choy
Cilantro
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
The tomatoes this week were not grown by David—though he already has about one hundred plants outside in one of his field tunnels, some already bearing fruit. These came to him in trade via the Penn Cooperative; they are hydroponic tomatoes grown in Indiana County, Pennsylvania. Though not certified organic, David vouches for their quality and he thought we might appreciate a taste
About Turnip Greens
As you can probably guess, turnip greens are leafy portion of the same plant that produces a turnip as its root. David has long rows of turnips and we’re receiving the greens so he can thin out his rows. The leaves are extremely healthful, boasting enormous quantities of vitamins K, B and C. If using them raw, wash them well and cut out the fibrous middle vein on the larger leaves (just fold the leaves over and run a knife down the vein to remove it). Toss in olive oil and fresh lemon juice with a little sea salt. Or you can sauté turnip greens in a little olive oil and garlic (in the south, bacon or ham is inextricable from the very idea of turnip greens). They are also good chopped coarsely and tossed into soup.
A REMINDER: if you’re paying your subscription fee in three installments, you owe $167 by June 1st. Please make your checks out to David Yoder and feel free to drop them in the “Moo-La” jar in the garage at your earliest convenience.
The tomatoes this week were not grown by David—though he already has about one hundred plants outside in one of his field tunnels, some already bearing fruit. These came to him in trade via the Penn Cooperative; they are hydroponic tomatoes grown in Indiana County, Pennsylvania. Though not certified organic, David vouches for their quality and he thought we might appreciate a taste
About Turnip Greens
As you can probably guess, turnip greens are leafy portion of the same plant that produces a turnip as its root. David has long rows of turnips and we’re receiving the greens so he can thin out his rows. The leaves are extremely healthful, boasting enormous quantities of vitamins K, B and C. If using them raw, wash them well and cut out the fibrous middle vein on the larger leaves (just fold the leaves over and run a knife down the vein to remove it). Toss in olive oil and fresh lemon juice with a little sea salt. Or you can sauté turnip greens in a little olive oil and garlic (in the south, bacon or ham is inextricable from the very idea of turnip greens). They are also good chopped coarsely and tossed into soup.
Quiche with Ramps, Wilted Turnip Greens, and Bacon
1 9-inch pie crust (homemade is best, of course)
5 eggs
2 cups half and half
1/2 teaspoon salt
1/4 tsp. ground nutmeg
2 cups turnip greens, rinsed and coarsely chopped
6 ramps, sliced
1 tablespoon butter
6 oz. Gruyere or Swiss cheese, grated
2 pieces bacon, cooked until crisp, then crumbled
Preheat oven to 350 degrees.
Butter a high-sided pie dish generously and line with the crust. Saute the ramps in the butter until fragrant, but not so long that they brown. Then add the turnip greens with a little salt and saute another minute or two, just to begin wilting them. Remove from heat and set aside.
In a large bowl, combine the eggs, half and half, nutmeg, and the salt. Whisk well. Put the crumbled bacon, greens, and ramps in a single layer on the pie crust. Top with the grated cheese. Then pour over the egg mixture. Place the quiche on a baking sheet (in case it runs over) and bake for about thirty minutes, or until the quiche is set and a sharp knife inserted in the center comes out clean. Allow to cool for at least ten minutes before serving.
Egg Salad Sandwiches with Ramps and Curly Cress
Curly cress has a mustardy heat to it—adding some real zip to these sandwiches.
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 cup curly cress, rinsed and spun dry
3 ramps (whites only), minced
½ tsp. cayenne pepper (optional)
Cook the eggs 11 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, lemon juice, ramps, and cayenne. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Spread each with 1/4 of the egg salad and arrange a layer of cress sprigs on top. Top each sandwich with another slice of toast and serve.
½ tsp. cayenne pepper (optional)
Cook the eggs 11 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, lemon juice, ramps, and cayenne. Season with salt and pepper. Spread 4 slices of toast with mayonnaise, if you like. Spread each with 1/4 of the egg salad and arrange a layer of cress sprigs on top. Top each sandwich with another slice of toast and serve.
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