January 15, 2010

Starting Spring/Summer Seeds

I love going through my boxes of seeds. I start a lot of seeds indoors and in the greenhouse this time of year. I germinate them and grow them inside until they are fairly good size. Then I move the transplants out to the greenhouse where they will wait for late Feb/early March plantings. Here we have Walla Walla onions and a just-sprouted Bilko Napa Cabbage waiting in the wings for spring:

This Week’s Recipes

Napa Cabbage

Napa cabbage is more delicate than regular firm-headed green cabbage.  While the leaves aren’t often as thick as box choy’s, it behaves similarly when cooked.  With a mild flavor, it adds a nice texture and absorbs the flavors it is is cooked in.

Braised Napa Cabbage
3     teaspoons vegetable oil
1     small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3     cloves garlic, sliced
1     piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4     cup water
1 1/2     teaspoons cornstarch
1/4     cup soy sauce
4     scallions, thinly sliced
1     teaspoon rice wine vinegar

1. In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.

2. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

3. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.

4. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender.

5.Remove from the heat. Stir in the scallions and vinegar.

Broccolini

Broccolini and Broccoli Rabe are not the same thing! This vegetable closely resembles broccoli with a long stem and small floret. It is a cross between broccoli and a Chinese broccoli (gai lan) or kale.  Its flavors are described as sweet with notes of broccoli and asparagus.  It is called “baby broccoli” or “aspiration”.  Broccolini may be sauteed, steamed, stir fried, or boiled. It is very good simply grilled with olive oil, salt and pepper, and sprinkled with lemon. Less is more when cooking this vegetable. It is tender and delicate.

Tofu and Broccolini Pad See Ew
1 (14-ounce) package dried wide rice noodles
14 ounces firm tofu, drained and cut into large dice
2/3 cup soy sauce
1/2 cup water
2 tablespoons packed light brown sugar
1 pound broccolini, sliced on the bias into 1-inch-long pieces
1/4 cup vegetable oil
6 medium garlic cloves, sliced paper thin
2 large eggs

1.  Place noodles in a large bowl and cover with hot tap water. Soak until loose and pliable, about 30 minutes. Separate noodles by hand and drain; set aside.

2. Meanwhile, place tofu cubes on a paper-towel-lined plate; set aside. Combine soy sauce, 1/4 cup of the water, and the brown sugar in a small bowl; set aside.

3. Heat remaining 1/4 cup water in a large nonstick frying pan with a lid over medium-high heat until simmering. Add broccolini, cover, and cook until just beginning to soften, about 2 minutes. Remove the lid and cook, stirring often, until water has evaporated and broccolini is just tender when pierced with a knife, about 2 minutes more. Remove broccolini to a plate and set aside.

4. Return the pan to medium-high heat, add oil, and heat until shimmering. Add reserved tofu and sauté, turning occasionally, until golden brown on all sides (be careful—the oil will splatter), about 8 to 10 minutes.

5. Reduce heat to medium, add garlic, and cook until just beginning to color, about 15 seconds. Add reserved soy sauce mixture, noodles, and broccolini and cook, tossing gently, until noodles are soft, warmed through, and coated with sauce, about 4 minutes.

6. Push noodle mixture to one side of the pan, add eggs, and scramble until eggs begin to set, about 30 seconds. Let eggs cook undisturbed until solid, about 1 minute more. Remove from heat and toss to evenly combine all ingredients. Serve immediately.

Kale

Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Beets

Most of the beets you will receive this week will be French Cylinder Beets, seeds from Baker Heirloom out of Missouri. The cylinder beets are shaped like stubby little carrots, with red flesh. We have a few, not many, Chioggia beets. These have white flesh with red rings. Really beautiful looking beet.

Beet Creme
2 lbs of beets
½ lemon
4-5 tablespoons Olive oil
2 tablespoons balsamic or white wine vinegar
1 inch of ginger
1 tsp cardamom powder
3-5 tablespoons honey
2 tablespoons ketchup

This colorful side dish is excellent with any meat or fish, used as a kind of sauce or spread.

Peel beets and cut in large strips before you bake them in the oven with app. 1 cup of water. Check after an hour if they are soft inside out. Let them cool at least two hours.

Put cooked beets in a food processor and add olive oil, vinegar, the piece of ginger, cardamom, peel and juice of ½ a lemon, ketchup and honey. Also add salt & pepper generously. Use the honey and lemon or vinegar to get a taste you like – it’s about finding the balance.

Keep processing until smooth and creamy. Serve cool

Remember beets stain counters, cutting boards, and table tops!