Monday, October 30, 2017

Good Eats Weekly Newsletter - October 25, 2017



News from the Farm

Welcome to the new look of the weekly newsletter! Below you'll find info about what's in your share and a few recipes / ideas to get your creative cooking juices flowing. For more recipe ideas, please see our website or our blog. Over the years we've collected quite a few recipes that are housed in both these sites. You'll notice a little cut-back in recipes in the newsletter, but I'll always include a few featured recipes plus links to more.
Our Fall Share season is off and running - thanks for your patience as we work through our new system and new shares. As a reminder, please pay close attention to the color bag that you are picking up this week, and make sure to check your name off the list! This helps us solve any mysteries at the end of the night.
You'll probably notice some changes from last week's Sneak Peek to this week's share. An insect problem has claimed our Brussels sprouts (nooo!!!) so the outlook is not looking good for them this fall and our fingerling potatoes are still resting in the ground. The radishes had a light freeze, but they're still tasty and sweet, as they are hardy enough to withstand a little cold.
Happy eating!
~ Taylar
 

This week in your share:

Everyday Large

Mesclun, Arugula, Radishes,Pac Choi, Sweet Peppers, Yellow Onions, Red Beets, Gold Potatoes, and Butternut Squash

Everyday Standard

Red Leaf Lettuce, Arugula, Sweet Peppers, Radishes,Cauliflower(most shares), Yellow Onions, Red Beets, Gold Potatoes, and Butternut Squash

Fancy

Mesclun, Arugula, Upland Cress, Parsley, Poblano Peppers, Gold Potatoes, Red Beets, Shallots, and Butternut Squash

Lean & Green

Sweet Peppers, Romanesca Cauliflower, Vivid Choi (or Tatsoi), Arugula, and Mesclun

Pete's Pantry

Patchwork Farm and Bakery Bread, Tangletown Farm Eggs, Cellars at Jasper Hill Willoughby cheese, and Pete's Greens Chimichurri
Most shares are getting arugula and butternut squash this week. We're coming to the end of our field greens; when the ground starts to get too cold to grow outside, we move indoors to the greenhouses and tunnels. This week is likely the last of our field-grown arugula.Arugula is also known as Rocket or Roquette. It's a popular and versatile green that can be eaten raw, but also holds up well in the saute pan. It has a peppery, mustardy flavor and is great on sandwiches, pizza, or eggs to give them pep - or enjoy in or as a salad for a whole new experience! Arugula and red beets are a winning combination; as a salad, use the arugula as your base with diced roasted (or boiled) beets, sprinkled with toasted walnuts and a little cheese. It does well with a quick wilt and added to pastas, frittatas, or calzones, or as stand-in for lettuce on an Italian-inspired sub. It is delicious when prepared simply in a saute pan with olive oil, sprinkled with coarse salt and pepper.
Winter squash stores well at about 50 degrees, so keep it out of the fridge! If it's too warm and your squash develops a spot (a blesh or discoloration), just slice it off - the rest of the squash is fine. Peel the skin with a vegetable peeler and cube the orange flesh before boiling or roasting. It's doesn't take much to make a butternut delicious - slice it in half, discard the guts, and try dousing it olive oil for savory or butter and brown sugar for sweet.
Fancy share members receive a bunch of upland cressThis upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Below the Mason Dixon line, upland cress is known as "creasy greens" and when stewed with ham hocks, is as loved a dish as black-eyed peas or cornbread. Traditionally gathered by foragers in the Appalachian Mountains who started looking out for the hearty winter leaves while there was still snow on the ground, the leaves were believed to have medicinal benefits and used in many folk recipes to help heal wounds. Those claims may not be entirely far-fetched as the cress is indeed rich in vitamin C, vitamin A, iron, and calcium.

Featured Recipes

Warm Goat Cheese, Beet and Arugula Sandwiches
Adapted from Gourmet December 1999.
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
2 beets, boiled until soft, peeled and sliced
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves
Preheat broiler. Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.
Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

Baked Winter Squash and Apples with Maple Syrup

Serve this yummy dish with grilled sausage or spoon over cooked wheat berries or barley. Adapted from Epicurious.com. Serves 12 as a side.
2 1/2 to 2 3/4 pounds winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)
2 pounds apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried cranberries
Freshly grated nutmeg
3/4 cup maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 tsp cider vinegar
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Easy Braised Creasy Greens 
This beloved southern dish is packed with the nutrients inherent in your upland cress, including vitamin C! Serve with cornbread or corn muffins.
1-2 tablespoons olive oil, coconut oil or meat drippings (bacon, sausage, steak etc)
1 bunch fresh cress, about 4 cups, washed, de-spined and coarsely chopped. You can also sub kale, collards, mustard or turnip greens, or a mixture of winter greens.
1 clove garlic, chopped and/or 1 Tbs ginger, julienned
1/2 onion, diced
1/8 cup water or vegetable or chicken broth or stock
Sea salt and coarse grind pepper
Optional seasonings: add a shake of Sesame oil, apple cider vinegar, tamari, Braggs Liquid Aminos, Chinese 5 spice, or cayenne pepper
Optional toppings: toasted sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds
Heat oil or drippings in a large skillet over medium-high heat and add greens and garlic/ginger and onion, stirring to coat with oil. Stir occasionally until greens are barely wilted and still have a green color, just a few minutes.
Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.
Add seasonings and toppings as desired and serve.

Pantry Lore

This Willoughby from the Cellars at Jasper Hill is a lovely taste of place. It's a washed-rind soft cow's milk cheese with a buttery and complex flavor, and a gooey interior. It pairs well with rose wine, saison beer, or raw honey. While not for everyone, the gooey soft cheeses are staple items in my house, and Jasper Hill excels at them! I encourage to try soft cheese like Willoughby with an open mind and a ready palate. With the soft cheeses, it's always best to eat them at room temperature, so let it sit out for a bit before indulging. The backstory on this cheese is an interesting one. Pantry Share members familiar with our CSA have had butter from Marisa Mauro at Ploughgate Creamery (now in Fayston). Before she was in the Mad River Valley, Marisa operated Ploughgate as a cheese creamery in West Glover, where she first made the Willoughby cheese. After a fire closed her creamery, Jasper Hill used Marisa's Willoughby recipe and added their own flair. A cheese was saved! Jasper Hill is only 10 miles from our farm.
Patchwork Farm and Bakery is the homestead bakery of Charlie Emers, where he bakes 25 styles of sourdough bread in a brick oven, using regionally sourced wheat and deep well water. A conversation with Charlie is always delightful - he's the funniest baker around! It's about 15 miles from Charlie's place to our place. *A note about bread: Because of the volume of share members in our CSA and our delivery schedule, we are somewhat limited in where we can source our bread. Long-time members have likely noticed some newer producers and wondered about more established producers; it's not for lack of trying, but for small bakers to accommodate the size of our CSA and deliver on a Tuesday can present a challenge. Keep sending along suggestions -- we're always happy to test out new products and work with different producers! For this season, bread will come from Patchwork, Slowfire, and Red Hen bakeries.*
Tangletown Farm or Axel'seggs are as fresh as can be! Eggs are collected on Tuesday mornings, washed, and packed by Lila Bennett in Glover. Axel McKenzie is only in middle school but he's been raising laying hens for a couple of years! You'll receive eggs from one of these two producers. It's 10 miles from Lila's farm to our farm and less than 10 minutes to Axel's house.
Our farm-made chimichurri! This is an Argentinean condiment made from our very own parsley, cilantro, and jalapenos - it has a little kick to it! It's delightful when eaten with steak but you can also try it as a spread for crackers/ bread/ sandwiches or as an accompaniment to eggs or potatoes. It's also tasty with some sliced raw veggies. If you're unable to eat it within a week, pop back into the freezer.

Wednesday, October 18, 2017

Good Eats Weekly Newsletter - October 18, 2017


Everyday Large Members -
please take an ORANGE BAG

This week your bag contains:

.75 pounds Spinach, Garlic, Delicata Squash, Sweet Peppers, Red Cabbage, Kohlrabi, Orange Carrots, Cauliflower, Red Onions



Everyday Standard Members
take a YELLOW BAG containing:


.4 pounds Spinach, Garlic, Delicata Squash, Sweet Pepper, Sweet Salad Turnip, Tatsoi or Vivid Choi (see note below), Kohlrabi, Orange Carrots


Fancy Share Members
take a PURPLE BAG containing:

.6 pounds Spinach, Garlic, Shishito Peppers, Hot Pepper, Cilantro, Vivid Choi, Mizuna, Carrots, Yellow Cippolini Onions


Lean & Green Members
take a GREEN BAG containing:

.6 pounds Spinach, Red Leaf Lettuce Head, Delicata Squash, Cauliflower, Lunchbox Peppers



Localvore Offerings Include:

Butterworks Yogurt
Golden Crops Rolled Oats
Champlain Orchards Honeycrisp Apples

ReMiNdEr!

EVERYDAY LARGE members take an ORANGE bag.

EVERYDAY STANDARD members take a YELLOW bag.

FANCY share members take a PURPLE bag.

LEAN & GREEN members take a GREEN bag.

Thanks for bearing with us as we make this transition to the new share options! If you'd like to share your share size at any time, please let me know!

We have Pantry Shares available! Want to add on your weekly non-veggie items? Email Taylar by Sunday night to get going next week.

We're off! The Fall Share is underway, with definitively fall-like temperatures - yet we still have summery peppers, head lettuce, and our field-harvested greens.

If you have any issues with pickup, please email me right away!

Thanks, and good eating to you this week!

~ Taylar

Storage and Use Tips 

Spinach: This week's greens is a bag of baby spinach. This is pre-washed and ready to eat! Once the bag is opened, they have a shelf life of about 1 week. Unopened, the bags will last at least 10 - 12 days. 

Cauliflower: I used to hate raw cauliflower but as I've gotten older, I've found it is quite delectable when roasted in olive oil. To plain cook cauliflower, steam it in a heavy pot of boiling, salted water for about 5 minutes to maintain its crispness and nutty flavor. Do not overcook as no one enjoys mushy cauliflower. Store it in a plastic bag in your refrigerator.
Delicata Squash: Delicatas are a delicious heirloom variety and wholly edible. They are a crowd pleaser, with a mild but flavorful taste. Try halving it the long way, scooping out the insides, and roasting it with butter or olive oil or slicing it into rings. You can eat it as is or fill it and cook it stuffed with vegetables, meat, or grains. I have been enjoying it lately for breakfast filled with an egg scrambled with kale, garlic, mushrooms, and cheese. For kids, halve it the long way, cut 1/2" slices and bake them on a cookie sheet with a drizzle of butter and maple or just plain as "squash smiles'. Kids can eat the whole smile, peel and all.  Store it in a cool location. Trim the ends before eating - where the stem meets the squash is a tough spot you want to remove. You may want to give it another good scrub before cooking.

Carrots should be stored loosely wrapped in a plastic bag in the crisper drawer, where they will keep for a couple of weeks. Store them away from apples, pears and other produce that create ethylene gas, which causes them to become bitter.

Red cabbage - though very similar in taste to green cabbage, red can have slightly more pronounced peppery notes. In my opinion, it can also tolerate longer cooking cycles without becoming too acidic and "stinky." If alkaline ingredients like eggs are present in your pan when cooking red cabbage, it can turn blue on you. To stop this from happening, add a bit of acid to the pan in the form of lemon juice, vinegar or wine. Classic braising red cabbage preparations often call for adding a little red wine, cider vinegar or both to the pan during cooking. Apples also make a perfect match with red cabbage. Cabbage can be stored loosely wrapped in a plastic bag in the refrigerator for weeks. If the outer leaves wilt or turn spotted, just remove them and use the good leaves below. Once cut, keep the remaining cabbage in a sealed plastic bag in the crisper drawer.

Sweet Salad TurnipsSeparate greens from turnip roots before storing them (both keep better that way), but don't toss the greens, they make terrific eating!  Salad turnips are a raw, tasty treat. Slice them and mix in with salad greens, or dip them in dressing and eat them on their own. Chop the greens and mix in with other salad greens for a peppery bite. Or, serve the greens chopped and steamed or sauteed. Both greens and roots can be kept loosely wrapped - seperately - in plastic bags in the fridge.
Kohlrabi is the vegetable that looks like a moon landing craft.  It comes in two lovely shades of green or purple.  I love this veggie.  Why?  Because it kind of tastes like broccoli, it packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips).  So this makes it a veggie that is easy for even picky kids to try and often like.  I also love it because it's versatile.  It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like.  Eat it raw or cook it up.  Recipes below.

Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw or sauteed, but may be added to soups at the end of the cooking period. Store tatsoi in a plastic bag or container and use within several days.

Vivid Choi: A new veggie for us this fall! Vivid choi is part of the family of pac choi, only leafier, with less stem. It's great for braising or stir fry, or try it in a soup or wilted.

***Standard Share members at the following sites will receive Tatsoi NEXT WEEK: Williston, Richmond, Hinesburg, Montpelier, Hardwick, Barre, and Berlin. Apologies for the shorted veggie bags. Expect to see tatsoi (or vivid choi) next week.**

Mizuna:  Also know as spider mustard, mizuna is a Japanese mustard green with tender leaves and a pleasant, peppery flavor. You could substitute it, chopped, in a salad calling for arugula. It adds a nice zest to a stir-fry or saute too. Store mizuna, unwashed, loosely wrapped in a plastic bag in your crisper drawer.

Sweet Peppers: Store unwashed in the crisper. When ready to use, slice open, take out the seeds and eat raw. Another idea is to roast them under the broiler until the skin turns black, pop into a paper bag for a few minutes, rub off the skin and slice. Store the roasted peppers in a jar of oil in the fridge to add to frittatas, salad, veggies, etc. We have a variety going out today - colorful bell peppers, red Carmens, or yellow sweet Italian peppers. These are wonderful roasted. You can freeze them whole or in slices if needed.
Shishito Pepper: A new variety of pepper this year, the shishito pepper, a Japanese variety, is small and finger-long, slender, and thin-walled. Like poblanos, some are spicy while some are sweet. The intricacies of the environmental conditions can change the hotness of this pepper, so heads up! To cook, poke a hole in the pepper to keep expanding hot air from causing the pepper to burst. Then, you can skewer it and broil or grill it, or pan-fry it in oil. Or, eat it raw in a salad or as a condiment. It is absolutely delicious when cooked over the stove, very simply: heat oil in a pan, add your pepper and lightly cook until golden and bubbly. Turn so the entire pepper gets a little seared. Then, sprinkle with salt, and enjoy!
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful.

Changes to Your Delivery?

If you will be away some upcoming week, and need to make changes to your share delivery, let us know at least 1 week before the change. You can have your share donated to the Food Shelf, or you can skip your share delivery and you will retain a credit on your account toward the purchase of your next share.

Localvore Lore
For your pantry this week...

Butterworks Farm in Westfield, VT is run by Jack and Anne Lazor, and now their daughter, Christine. Jack was one of the pioneering giants of organic farming in Vermont, having "bought" in to the organic movement in the early 70's. They are a dairy and grain farm, milking a herd of Jerseys, all of whom are born on the farm and are fed an entirely organic diet of feeds grown on the farm. Their yogurt is richer than others, with a high protein count and fat content. Choose one of the flavors. 

Localvores will also receive a 5 lb bag of Golden Crops Organic Rolled Oats from organic grower Michel Gaudreau of Golden Crops Mill, across the border in Quebec. Michel grows quite a few different grains on his farm and mills grains for organic growers in his area. He has a great operation in a beautiful setting surrounded by his fields. Michel's Golden Crops Mill makes many organic grains available locally that we might not otherwise have local access to and we are grateful for his commitment. These are beautiful, clean organic rolled oats ideal for oatmeal, granola, cookies, streusel toppings, etc. - it is a big bag, but they'll last a very long time once transferred to an airtight container. See below for a solid granola recipe or one for oatmeal.

Champlain Orchards' apples this week are fresh Honeycrisp, a popular fresh eating apple. It has a crisp and juicy texture with a little honey flavored sweetness. These are grown using an eco-certified process in Shoreham.

Recipes

Find more recipes by searching our website or our blog of newsletters.

The Lost Nation Veggie Melt
This vegetarian sandwich comes from Chef Erik Larson at Lost Nation Brewing in Morrisville - the cauliflower is so good, you don't even miss the meat. If you can't make it to see our friends in Morrisville, try your own version at home! 
Ingredients
Cauliflower, sliced thickly
Rice Flour (for dredging)
Olive oil for frying
Tomato Jam
Thick slice of cheddar cheese (Cabot Clothbound is the real deal!)
Sliced bread, preferably country french (Lost Nation uses Elmore Mountain Bakery, but any handmade bread works)
Dredge your cauliflower in rice flour, then fry in a shallow bath of olive oil in a hot pan over medium heat until lightly brown on both sides. Salt the cauliflower while it cooks. Meanwhile, put jam on both pieces of bread and add cheddar to one slice. When cauliflower is cooked, put between slices of bread and grill until browned. Flip over and toast the other side.
Voila! Chef's trick: slice the sandwich and put the cut side down in the hot pan to get the cheese all ooey and gooey. 
Roasted Delicata Squash with Onion
2 lbs delicata squash (about 2 large)
1 medium red or yellow onion, sliced
2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt
1 teaspoon chopped fresh rosemary
1 tablespoon maple syrup
1 tablespoon Dijon mustard
Preheat oven to 425 °F. Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl.
Spread in an even layer on a baking sheet. Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes. Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Carrots with Coconut Butter and Lime
This recipe comes from the book "Vegetable Literacy" by Deborah Madison.  It's a great veggie resource filled with interesting facts about all kinds of veggies, as well as wonderful recipes.  This recipe caught my eye as it's so simple yet so delicious.  You should be able to find coconut butter at a co-op or you can make your very own.  Get a bag of shredded unsweetened coconut and blend for about 3-5 minutes until smooth.  If it doesn't come together try adding some coconut oil to make it gel.  Store the butter in a glass jar and use it anywhere you have a recipe that calls for vegetable oil or regular butter.

1 pound carrots, scrubbed and sliced into rounds or on the diagonal 1/2 inch thick
Sea Salt
About 2 tbsp coconut butter
1 lime

In a pot, bring 4 or more cups of water to a boil.  Add the carrots and 1 tsp salt and simmer until the carrots are tender to the touch of a knife tip, about 15 minutes.  Drain well, then return the carrots to the pan for a few minutes to dry in the residual heat.  Add the coconut butter, toss to coat the carrots, and then halve the lime and squeeze over the carrots.  Taste for salt and add more if needed.
Ginger-Braised Red Cabbage
This is a great way to enjoy your cabbage!
2 tablespoons olive oil
1 shallot, thinly sliced
1 3-inch piece fresh ginger, peeled and sliced
1/4 cup white wine vinegar
3 teaspoons brown sugar
2 cups low-sodium chicken stock
2 cups water
1 bay leaf
Coarse salt and freshly ground black pepper
1 head red cabbage (about 2 1/2 lb.), cut into 8 wedges, core intact

Preheat oven to 350 degrees. In a heavy ovenproof saucepan, heat oil. Cook shallot and ginger over medium heat until tender, about 5 minutes. Add vinegar and brown sugar. Stir in chicken stock, water, and bay leaf. Season with salt and pepper. Add cabbage.

Bring to a boil. Cover; transfer to oven and braise until cabbage is tender, 45 to 50 minutes.

Remove cabbage with a slotted spoon and place on a serving platter; discard bay leaf. Simmer remaining liquid over medium-high heat until reduced by half, about 10 minutes. Spoon sauce over cabbage.

Sauteed Tatsoi
Here's a quick, tasty way to enjoy your tatsoi.
1 head tatsoi
Garlic
Salt
Olive oil
Slice the stems into 3/4-inch lengths and stir-fry them with some finely chopped garlic and a generous pinch of salt in olive oil for a minute or two, then add a couple tablespoons of water and steam them, covered, for a couple of minutes to soften them further. At that point add the whole leaves, stirring and turning them with tongs for about a minute, then add about ¼ cup water and another generous pinch of salt and steam, covered, until wilted and tender, about 3 to 4 minutes more.

You could give it an Asian flavor with ginger, soy sauce, and a touch of toasted sesame oil, but it’s just as delicious in a simple Italian-style treatment with garlic and olive oil.
Vivid Choi Salad
Chop up the vivid choi. Eat it dressed or try one of these toppings: thinly sliced radish or salad turnips, shredded carrot, toasted nuts or seeds, cooked tofu or tempeh, grilled chicken or beef, spicy Asian pork, slices of citrus...
Dressing
1/4 t. powdered ginger (or mince a “thumb” of fresh)
1/4 t. minced fresh garlic
1/4 t. mustard powder
1/2 t. sesame oil
1 t. local honey
1 t. mirin (a sweet, rice wine often used in teriyaki sauces)
1 T. rice vinegar
a pinch of salt
a pinch of red pepper flakes (optional)

Whisk all ingredients together in a small bowl. This should make enough for two salads, if dressed lightly.


Potato and Vivid Choy Soup

4 tablespoons sunflower or olive oil
2 pounds potatoes, cut into 1-inch pieces
8 cups water
½ teaspoon dried crushed red pepper
4 green garlic stalks, minced (including about half of the bottom sections of the green) - or minced garlic
1 bunch vivid choy, with butt ends cut off and bottom parts of the thicker stems removed; the remaining stems and leaves coarsely chopped
1 bunch of salad turnip greens, stems removed and coarsely chopped
1 cup of your spinach
½ bunch of garlic chives, minced
Sour cream for dollopin’

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes.

Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.

Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add green garlic; sauté until fragrant, about 1 minute. Add vivid choy and salad turnip greens; sauté until wilted, about 3 minutes.

Add sautéed greens to potato mixture.

Purée until smooth with a handheld blender. Season with salt and pepper.

Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and garlic chives.

Mizuna & Apple Salad with Warm Cheese

1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
½ round of soft Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)

Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.

Apple Cider Vinaigrette
½ cup cider vinegar
.5 cups neutral oil, such as grape seed or olive
2 tsp. mustard
Salt & pepper

Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.

Granola 
In honor of the oats this week I thought I'd share this recipe from Amy, who says: I make this granola practically every week because everyone in my family eats it nearly every morning. One of my kids likes it dry, another with milk, and another with yogurt. I like to mix it with other cereals or fruit. We eat it for dessert on maple syrup sweetened yogurt. It's a solid, simple granola recipe. You can add as much as another three cups of various nuts or dried fruit without having to change the amounts of oil and sweetener. You can swap honey for maple syrup interchangeably and use other mild favored oils. Though the amounts given of sweetener and oil are what my fami ly enjoys, you can reduce the oil to 3/4 cup and the sweetener to 1 cup. 

Mix everything together well. If your honey is solid, put the oil and honey in a small saucepan first and warm on the stove until it becomes liquid enough to mix with the other ingredients. Put all of this in two 9" x 13" pans or a large roasting pan. Put in a preheated 250 degree oven and bake for a total of 70-80 minutes, stirring the granola at 30 mins, 50 mins, 60 mins, and 70 mins taking care to rotate the granola that is on the sides and bottom to somewhere in the middle. It is done when it is golden brown. After it cools completely, store in a tightly sealed container.

10 cups oats
1 cup unsweetened coconut
1 cup sunflower seeds
1 cup sesame seeds
2 tsp cinnamon
1 cup sunflower oil
1 cup honey
1/2 cup maple syrup

Old Fashioned Oatmeal
This is just the basic how to cook recipe. There are endless possibilities of what you might add to your oatmeal including honey, maple sugar or syrup, dried fruits, frozen berries, sliced apples or melons, etc. You can go totally dairy free, omitting butter and replacing all the milk with water, or add just as much of those as you like. 

2 cups dry rolled oats
3.5 to 3.75 cups water/milk (1.5 cups milk/2+ cups water is good)
1/4 tsp salt
1 TB butter (optional)

Place oats, milk, water and salt in a med ium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.

Quick Oatmeal
2 cups quick oats
3 cups water/milk (2 cups water, 1 cup milk is a nice mix)
1/4 tsp salt
1 TB butter (optional)
1/2 teaspoon cinnamon

In a medium saucepan, bring the water and salt to a boil. Slowly, stir the oats and let the water return to a rolling boil. Immediately, reduce heat to a simmer. Stir in the cinnamon and butter and continue to cook on low for 1 minute. Then add the milk and cook for another 2 minutes.