Before seeking work to learn more about overall production of organic vegetables, Farm Assistant Naomi Shea spent many years as a CSA Distribution Work Share (trading a CSA share for work helping with a weekly CSA pick up, with her delightful son Sam in tow)! Since 2013, Naomi has been instrumental to our farm management team, lending her many talents to seedling production, harvest and distribution orchestration, and pick-your-own crop systems. She is also a skilled and adventurous cook who regularly shares her creations with the rest of the staff. For this week's Notes from the Field contribution, she writes:
One of my favorite things to do when harvesting is day-dream about all the tasty dishes I am going to make during the week with the outstanding vegetables. Here are a few I am excited to try this week.
Collard & Pecan Pesto
Recipe from: Bon Appetit
I look forward to adding this to my sandwiches this week or tossed with pasta.
½ small bunch collard greens, center ribs and stems removed
½ cup olive oil
¼ cup toasted pecans
2 tablespoons apple cider vinegar
½ teaspoon honey
¼ teaspoon crushed red pepper flakes
Freshly ground black pepper
Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water and let cool. Drain and squeeze dry with a paper towel. Blend greens, oil, pecans, vinegar, honey and red pepper flakes in a food processor until a coarse puree forms. Season with salt and pepper.
Napa Cabbage Salad
Recipe from: Naomi Shea
This is one of my favorite salads to make. Bok Choy can also be used instead of Napa or both can be added.
1 medium head of Napa Cabbage
1 large kohlrabi, peeled
2 medium carrots
1 bunch of radishes
1 small bunch of scallions
1 cup of cilantro
1/2 cup slivered almonds
1/2 dried cranberries - optional
3 Garlic Scapes, chopped finely
4 Tablespoons Sesame Oil
3 Tablespoons Rice Wine Vinegar
4 Tablespoons Soy Sauce
1 Tablespoon Sesame Seeds
Chili Flakes to taste - optional
Chop Napa leaves and stems and add to salad bowl. Grate kohlrabi and carrots. Cut radishes in half and sliced thinly. Chop scallions and cilantro. Toss everything in with the napa.
Mix together garlic scapes, sesame oil, rice wine vinegar, soy sauce, sesame seeds and chili flakes if using.
Dress salad about 15 minutes before serving and top with almonds and dried cranberries.
Cumin Scented Summer Squash Salad
Recipe from: New York Times
1 pound zucchini or other summer squash, thinly sliced or cut in 1/2 inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or pureed
3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
Salt and Pepper to taste
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro
Steam the squash for three to five minutes until just tender. Remove from heat.
Mix together the lemon juice, garlic, cumin, salt, pepper and olive oil. Toss with the squash. You can serve this warm, in which case add the cilantro and serve. Alternately, refrigerate until shortly before serving. Toss with the cilantro and serve.