Summer Share Three June 7th/9th 2022

Important information

• This is an odd share week distribution for Lancaster, Depew, East Amherst, Leicester, Park School and the suburban home deliveries and also weekly shares.
• Please return share boxes at distribution.
• Tree fruit shares begin in July with sweet cherries.

Farm News from Jane
Green, green, green, red! The first “fruits” of spring harvest are usually green but we are introducing more color this week; red beets and rainbow chard. It was a delight harvesting the first of the chard. The beautiful array of color and the small tender leaves are a welcome addition to the share. Swiss chard grows quickly and can get mammoth in size. This is a nice smaller leaf bunch to begin the season. A lot of us did not grow up with chard on our tables or in our family gardens. It is an earthy veggie that blends well with stronger seasonings. The green garlic is a good paring for a quick saute.
And so, it begins… The first of the fencing went up this past week. The deer have found the peas and were already enjoying them before the pods are mature. This creates a challenge not only getting the portable fencing timely around the block of peas but then getting into the block to weed, harvest or water. We really don’t want to fence in the entire farm but sometimes we consider it… The deer also enjoy Swiss chard, do I hear good nutrition anyone? They have been known to nibble on beans and summer squash and Romaine hearts. Everyone likes good fresh veggies I guess!
Our workers did a great job over the last few weeks weeding the summer carrots and garlic. We saw that the garlic scapes have begun emerging, sending up their seed stalks. We wait until the scape is nearly fully emerged and then snap them out. The plant then uses all its energy to grow a larger bulb. The garlic scapes are like the green garlic in use and flavor, but are very tender and still have a good bite to add to your vegetable dishes. We will begin harvesting them soon. We grow a stiff neck variety of garlic called German Stiffneck. We have grown our own seed stock here for the last twenty years. It seems to thrive as it has adapted to our soil type and microclimate. We set aside our largest garlic cloves from the summer harvest, then they are planted in late autumn after the soil temperature drops. They are so weather hardy that if planted too early they can sprout too much and be damaged by the freezing soil temperatures. It is one of the few vegetable crops that are planted in one year for harvest in the next one. There are lots of surprises in the vegetable kingdom and we hope to increase your understanding and knowledge of local vegetable culture so that you can fully appreciate your tasty veggies!
So, get ready for lots of “fun facts” this season. Enjoy the harvest, Jane

Produce:   Asparagus  Salad greens  Rainbow  Swiss chard  Red beets  Green garlic  Bok choy   

Produce tips:
– Salad greens are triple washed and are ready to use straight from the bag.
– Swiss chard is young and tender and can be used raw, chiffonnaded in a salad or used in a stir fry or sauté.
– Red beets (we actually grow three other varieties) are small and can easily be cooked whole in a short time or halved and grilled or oven roasted. The tops are tender, delicious and nutritious. Add to a salad or wilt lightly and top with vinegar.
– Bok choy is similar to celery in its use. It can be eaten raw with a dip or sauteed in a stir fry. There is a great recipe for an asparagus bok choy stir fry that’s a favorite of mine!

Recipes
ASPARAGUS LASAGNA
1-2 lbs. asparagus, cut into 1-inch pieces; 3 Tbsp. butter; 2 green onions or garlic, chopped; 12 oz. fresh mushrooms, chopped; 1/4 cup flour; 1 tsp. salt; 1/4 tsp. cayenne pepper; 2 1/2 cups milk; 8 oz. lasagna noodles, cooked; 2 cups cottage cheese; 2 cups shredded jack cheese (or more); 1/2 -1 cup grated Parmesan cheese (or more); Black pepper to taste (optional)

Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for spicier flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers.  Bake for 45 minutes. Let stand 20 minutes before cutting to serve. Serves 12

SPEAR-IT STICKS
8 asparagus tips, approx. 5 inches cooked or raw; 8 oz cream cheese; 1 cup chopped walnuts
Thoroughly dry asparagus. Coat each spear with cream cheese. Roll in walnuts. Refrigerate. Serve cold.
Serves 8

SAUTEED SHAVED ASPARAGUS 2 tablespoons extra virgin olive oil, 2 pounds asparagus, cut on the bias into 2-inch pieces, 1 teaspoon coarse salt, rounded 1/4 teaspoon ground black pepper, 1 teaspoon lemon zest, Juice of one lemon, Shaved Parmesan cheese, to taste Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Sauté, stirring frequently, until asparagus is crisp-tender, about 3 minutes. Stir in lemon zest and cook 1 minute more. Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately. Recipe from MarthaStewart.com

SHAVED ASPARAGUS SALAD WITH MANCHEGO AND PINE NUTS
1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, 1 1/2 teaspoons walnut oil, 1 teaspoon minced fresh garlic, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1-pound large asparagus, 1 tablespoon chopped fresh flat-leaf parsley, 8 cups water, 2 tablespoons white vinegar, 4 large eggs, 2 tablespoons slivered almonds, toasted, 1-ounce Manchego cheese, shaved (about 1/4 cup)
Combine first 6 ingredients in a large bowl, stirring with a whisk. Using a sharp peeler, thinly peel asparagus to equal 3 cups asparagus ribbons. Add asparagus and parsley to bowl; toss gently to coat.
Combine 8 cups water and white vinegar in a large skillet; bring to a simmer. Break each egg into a custard cup and pour each gently into pan. Cook 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Place about 2/3 cup asparagus mixture on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons almonds; top each serving with 1 egg. Sprinkle evenly with Manchego cheese.
Recipe from Myrecipe.com

GRILLED ASPARAGUS
Preheat grill for high heat. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste. Grill over high heat for 2 to 3 minutes, or to desired tenderness.

BACON & ASPARAGUS FRITTATA
12 ounces bacon, 2 cups sliced fresh asparagus (cut in 1/2-inch pieces), 1 cup chopped onion, 2 garlic cloves, minced, 10 large eggs, beaten, 1/4 cup minced parsley, 1/2 teaspoon seasoned salt, 1/4 teaspoon pepper, 1 large tomato, thinly sliced, 1 cup shredded cheddar cheese
Cook bacon until crisp. Drain, reserving 1 tablespoon drippings. In a 9- or 10-in. ovenproof skillet, heat reserved drippings on medium-high. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon; set aside a third. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato, cheese and reserved bacon. Cover and cook over medium-low until eggs are nearly set, 10-15 minutes. Preheat broiler; place skillet 6 in. from heat. Broil until lightly browned, about 2 minutes. Serve immediately. Yield: 6 servings. Recipe form tasteofhome.com

CREAM OF ASPARAGUS SOUP WITH GARLIC AND PARMESAN                                                                            2 2 C vegetable or chicken broth, 1 Tbsp. butter, 1/2 small onion, 1 lb. asparagus, 2 cloves garlic,1/4 tsp. salt,
1 oz. Parmesan cheese, 1/4 cup heavy whipping cream        Measure the broth into a large microwave-safe bowl. Microwave on high for 5 minutes.  Meanwhile, put a large pot or Dutch oven over low heat. Cut the butter into small pieces and add it to the pot. As it melts, peel and chop the onion. Add the onion to the butter. Stir and cover. Increase heat to medium. Trim the tough ends off of the asparagus. Discard ends. Chop remaining asparagus into small (1/2-inch) pieces. Add to the onions. Stir and cover. Peel and mince the garlic. Add it to the asparagus along with the salt. Stir. At this point the broth should be finished heating. Add it to the asparagus. Cover. Increase heat to high and bring soup to a boil. Reduce to a simmer. Cook until asparagus is tender, 2-3 minutes. While it cooks, shred the parmesan. Use an immersion blender to puree the soup. Add the cream and heat through over medium heat but do not bring to a simmer. Remove from heat and stir in the parmesan cheese.

SPRING VEGETABLE PASTA WITH LEMON AND PARMESAN
Cook 1 lb. rotini pasta in lightly salted water according to pkg directions, about 8 minutes. Drain, reserving 1/2 cup pasta cooking water. In a large skillet, heat 1 tbsp olive oil over medium-high. Add 2 large thinly sliced shallots (1 cup) and sauté 3 minutes. Add 1 large clove chopped garlic and sauté 1 minute. Add 1 heaping cup fresh or frozen peas, 1 large bunch asparagus, cut into 1-inch pieces, and 3/4 tsp kosher salt. Sauté until asparagus is tender, 3 minutes. Reduce heat to low, add pasta, reserved pasta water, 1/2 cup chopped mint, 1/3 cup grated Parmesan, 1/4 cup lemon juice, 2 tbsp olive oil and 1/2 tsp salt. Stir well. Familycircle.com

TWO-WAY STREET BEETS
1 bunch small beets; juice of 1/2 orange; 1/2 tablespoon butter, softened; pepper; 1/2 teaspoon peanut oil; 1/2 teaspoon dark sesame oil; 1/2 teaspoon hot chili oil; 1 tablespoon soy sauce
Cut beets off stems.  Gently scrub beets: Wash the greens. Cut stems into 3-inch pieces and coarsely chop the greens; set aside stems and greens in separate piles. Steam beets until tender, 20-30 minutes. Cool briefly, slip off skins, and cut into wedges. Toss with orange juice, butter, and pepper to taste; cover and keep warm. Meanwhile, heat heavy skillet over medium flame. Add oils. Add stems; sauté 2-3 minutes. Add greens; cook, tossing often, until limp. Toss in soy sauce and pepper to taste. Arrange beets over greens on platter. Makes 3 servings. Recipe from MACSAC

BEET GREENS FIESOLE
1/2-pound beet greens, washed and trimmed; 1 1/2 tablespoons olive oil; Salt and freshly ground pepper; 1 garlic scape, minced to taste
Cook beet greens in salted boiling water until just tender, about 7 minutes. Drain well, pressing greens to sides of colander or sieve to remove all moisture. In a medium-size skillet, sauté garlic in olive oil until just brown, about 1 minute. Add beet greens; mix well. Add salt and pepper to taste. Heat greens through. Serve immediately. Serves 4

BEET GREENS WITH VINEGAR AND CARAWAY
1 bunch medium beets with greens (about 2 1b.); 1/8 cup cider vinegar; 1/2 garlic clove, finely chopped; 1/8 tsp. caraway seeds; pinch of salt
Preheat the oven to 400 F. Wash and trim the beets, leaving two inches of stem attached to each one, and reserve half of the beets for another use. Remove the stems from all the greens and discard them; then cut the leaves crosswise into l-inch-wide strips and set them aside. Wrap the beets in aluminum foil in one package and bake them until tender – about one hour. Unwrap the beets and let them cool. Peel and then slice the beets into 1-inch-thick rounds, and set them aside. Put the vinegar, garlic, caraway seeds and salt into a small saucepan and bring the liquid to a boil. Reduce the liquid by half and set it aside. Pour 2 tablespoons of water into a large skillet and add the beet greens. Cover the pan and bring the water to a boil, then uncover the pan and cook the greens until they are wilted – about one minute. Pour out any remaining liquid. Add the vinegar mixture and the baked beets to the pan, and toss the beets until they are heated through. Serve immediately. Serves 2

BEET AND DAIKON SLAW
2 beets, peeled and cut into l/8-inch julienne (matchsticks); 1 6-inch daikon radish, peeled and cut into l/8-inch julienne; 1 tsp toasted sesame oil; 2 tsp canola oil; 1 tsp unsalted rice vinegar; 1 tsp sea salt
Combine all ingredients in a non-reactive bowl, cover, and let stand at least 1/2 hour. Season to taste and serve. Recipe from Bill Maddex, member of Drumlin Community Farm

BEET AND SHAVED FENNEL SALAD
Salad: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste

Dressing: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
For the Salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.

SWISS CHARD BREAKFAST BURRITOS
Approximately 3 cups cooked and seasoned Swiss chard*; 2 cups milk; 1 tablespoon flour; 6-8 flour tortillas; 1 teaspoon mustard powder; 2-3 cups shredded cheese (like cheddar or Swiss), divided; salsa; sour cream; 4 eggs, beaten
Oil a 9-by-13-inch baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in prepared pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat oven to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese of). Top and cover for last 5 minutes of baking. Serve with salsa and sour cream. This recipe can be adapted to use a variety of seasonal vegetables. Makes 4-6 servings. *It’s best to start by sautéing some onions and garlic; then add Swiss chard, cook it, and season it with salt, peppers, and fresh herbs (dill is delicious).

SWISS CHARD OMELET WITH MIDDLE EASTERN SAVOR
For each omelet: 1-2 tsp olive oil; 3 eggs, beaten; 1/2C chopped, cooked chard leaves and/or stems, warm or at room temperature; 1 T currants; 1 T finely chopped kalamata olives; I T toasted pine nuts; lemon juice; sea salt and freshly ground black pepper; herb sprig (rosemary, thyme, sage, etc.)
Heat olive oil in small nonstick skillet over high flame. Add beaten eggs-they will immediately begin to set on bottom of pan. With a spatula or nonstick egg lifter, pull the cooked egg from outer edges of pan toward center. The uncooked egg will spread and cook. Use spatula to help spread the liquid egg off top of cooked egg and onto exposed sections of pan bottom. Continue to do this until nearly all the liquid egg is set. Reduce heat to very low. The egg will continue to cook as you layer the following across the omelet: chard, currants, olives, and pine nuts. Sprinkle with a few drops of lemon juice. Season with salt and pepper. To serve, hold a plate close to the edge of skillet and, shaking skillet slightly, slip omelet onto the plate, either rolling it into a cigar shape or folding it over into a half-moon. Serve immediately. (Or, since this entire process takes only 2-3 minutes, you can keep the omelet warm in the oven while you make more of them.) Garnish with an herb sprig. Makes 1 serving. *This is best if the chard has been cooked with garlic and onions. Recipe from MACSAC

SWISS CHARD PIZZA
First chop the chard leaves and stems separately. Then microwave them separately as the stems will take a bit longer. Knead dough into pan. Massage oil onto dough. Spread on the chopped chard leaves then cover with chopped onion, 4 garlic cloves, oregano, chopped stems and grated parmesan cheese. Cover with another layer of dough which you have rolled out to approximate size. Vent the cover with holes to allow extra moisture to escape. Bake for 25 minutes at 325.

ASIAN-STYLE CHARD
1 bunch Swiss chard, cleaned; 1 tablespoon peanut oil; 1 tablespoon minced garlic scapes; 1 tablespoon soy sauce; freshly ground black pepper

Cut off and discard thick stem ends of chard. Cut out ribs; chop ribs into 2-inch pieces; set aside in a pile. Stack the leaves in small piles; coarsely chop them. Heat oil in large skillet over medium-high flame. Add ribs; toss and cook 1 1/2 minutes. Add leaves and garlic; continue to cook, tossing often, until chard begins to wilt, 2-3 minutes. Stir in soy sauce; cook until chard is tender, 1-3 minutes longer. Add pepper to taste. Serve immediately. Makes 2-4 servings. Recipe from MACSAC

PAN-COOKED SUMMER GREENS
1 to 2 bunches Swiss chard or other greens, washed, dried and cut into thin strips; 1 tbsp olive oil; 3 bunching onions, diced; 2 medium garlic cloves, peeled and minced; 2 tbsp soy sauce; Salt and freshly ground black pepper
Steam chard until bright, 4 to 5 minutes. Drain. Immediately immerse the greens in a bowl of ice water for 30 seconds and drain again. Set the cooled greens aside. Heat the oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 7 minutes, stirring frequently. Add garlic and cook for 2 minutes, stirring continuously. Add the greens and toss gently to combine well. Continue to cook for 3 to 5 minutes, depending on the amount of greens. Add soy sauce, and salt and pepper to taste. Gently toss ingredients and cook for 1 to 2 minutes longer. Remove from heat and serve at once. You can also add zucchini and yellow squash to this recipe. Cut then into bite sized pieces and cook with onions. 2-4 Servings

TANGERINE & ROASTED BEET SALAD WITH FETA AND PISTACHIOS
2 medium beets, trimmed, 4 C chopped beet greens or Swiss chard, 8 Pixie tangerines or Clementines, 1 T sherry vinegar, ¼ t kosher salt, divided, ground pepper to taste, 6 t extra virgin olive oil divided, ¼ C crumbled feta cheese, ¼ C coarsely chopped toasted unsalted pistachios
Preheat oven to 375^0. Scrub beets well, wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1+1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain the beet greens (or chard), leaving a little water still clinging to them; set aside. Grate ½ t zest from 1 tangerine (or clementine), Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, ¼ t salt and a generous grind of pepper in a medium bowl. Whisk in 4 t oil. Add the sliced beets and toss to coat; let stand for 15 minutes. Heat the remaining 2 t oil in a large nonstick skillet over medium heat. Add the greens and remaining ¼ t salt; cook, gently stirring, until just wilted, 2-3 minutes. Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing. Serves 4; Recipe from Eating Well magazine

GARLICKY BOK CHOY
3 Tbsp peanut oil; 1 tsp salt; 1 1/2 lb. bok choy; 4 garlic cloves, chopped
Heat wok over high flame 1 minute. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy. Stir-fry until bok choy is wilted, about 3 minutes. Serve as side dish. Makes 4 servings

CRUNCHY BOK CHOY GINGER SALAD
1 medium bunch bok choy; 1-inch knob of gingerroot, grated; 1 cup shredded radish; 2 tablespoons each chopped mint and cilantro; 1 tablespoon salt; 3 tablespoons rice vinegar; 1/2 cup slivered sweet orange, red, or yellow peppers; 2 teaspoons honey; 1/4 cup finely chopped green onions; pepper to taste
Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC

BOK CHOY SOUP
Chicken stock; bok choy, chopped; l tsp sugar; rice noodles, cooked
Measure as much chicken stock as you would like to have soup. Heat stock, add bok choy and sugar. Cook until bok choy is tender and heated through. Remove from heat, add noodles and serve.

 

LUNCHTIME BOK CHOY FRIED RICE
2 teaspoons peanut oil, divided; 2 teaspoons sesame oil, divided; 1/4 cup diced kohlrabi; 1 cup diced bok choy; 1 1/2 cups leftover cooked rice (chilled or at room temperature); 1/2 cup leftover cooked diced lamb, beef, pork, or poultry; 1/2 teaspoon minced ginger 3 tablespoons chopped leeks; 1 egg; bottled chili garlic paste (optional); 1 1/2 tablespoons soy sauce
Heat a wok or cast-iron skillet over medium-high flame a few minutes. Add 1 teaspoon each of the peanut and sesame oils; swirl to coat bottom of pan. Add kohlrabi; stir-fry 2 minutes. Add bok choy; stir-fry 2 minutes. Push vegetables to outer edges of pan, add· remaining peanut oil, and swirl to coat exposed surface. Add rice, meat, and ginger; stir-fry 23 minutes. Stir in the leeks. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the· pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan. Serve hot. Makes 2 servings. Recipe from MACSAC

BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings

CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow mein noodles. Makes 4 servings.
Recipe from James and Kathleen Mulvey

SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC

BOK CHOY AND ASPARAGUS STIR FRY
2 Tbsp soy sauce; 2 Tbsp water; 2 tsp sugar; 1 Tbsp canola oil; 1 tsp sesame oil; 1 small bok choy; 6-8 oz asparagus, chopped; 4 green onions, chopped; 3 cloves garlic, minced; Crushed red-pepper flakes; 2 Tbsp coarsely chopped peanuts
In a small bowl, mix soy sauce, water and sugar; set aside. Cut bok choy ribs and leaves crosswise into 2-inch pieces. In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, asparagus, green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice. Makes 4 servings

CASHEW SALAD
Makes about 3 servings
3 c mixture of three kinds of lettuce, such as red leaf, romaine and Boston, washed and torn into bite-size pieces; 1/2 c cashews
For dressing: 1/4 small red onion, grated; 1/8 c vinegar; 1/4 c sugar; pinch of ground black pepper; 1/2 tsp celery seed; 1 tsp prepared mustard; 3/8 c olive oil
Toss lettuce with cashews.  Place onion, vinegar, sugar, pepper, celery seed, mustard and oil in jar with tight lid. Shake vigorously to emulsify, or blend in blender. When ready to serve, toss salad with half the dressing, then add more, to taste, or serve dressing on side.

WILTED LETTUCE SALAD
3 slices bacon; 1 1/2 Tbsp red wine vinegar; 1/2 T lemon juice; 1 Tbsp water; 1 tsp sugar; 1/4 tsp ground black pepper; 4 c leaf lettuce – washed, dried and torn into bite-sized pieces; 3 green onions, thinly sliced; 1 hard-cooked egg (optional)
Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings. Combine lettuce and green onions in large bowl. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissolved.  Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg. Serve immediately. Makes 3 servings

ASPARAGUS AND MIXED GREENS SALAD
5 tablespoons extra-virgin olive oil; 1 pound asparagus, cut on the diagonal into I-inch pieces; Salt and ground black pepper; 2 tablespoons white wine vinegar; I small shallot, minced (about 2 tablespoons); 2 teaspoons chopped fresh tarragon leaves; 6 ounces mixed greens (about 12 cups); 3 hard-boiled eggs, peeled and chopped medium
Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until beginning to smoke. Add the asparagus, 1/2 teaspoon salt, and 1/2 teaspoon pepper; cook until browned and tender crisp, about 4 minutes, stirring once every minute. Transfer to a large plate and cool 5 minutes.  Meanwhile, whisk the remaining 4 tablespoons oil, the vinegar, shallot, tarragon, and 1/2 teaspoon pepper together in a medium bowl until combined. In a large bowl, toss the greens with 2 tablespoons of the dressing and divide among salad plates. Toss the asparagus with the remaining dressing and place a portion of it over the greens; sprinkle the chopped eggs evenly over the salads and serve. Serves 4-6

HONEY-MUSTARD DRESSING
In a screw-top jar combine ¼-1/3 cup of coarse grain mustard, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup honey and 2 cloves of garlic, minced. Cover and shake well. Serve immediately or cover and refrigerate for up to 2 weeks. Shake well before serving. Recipe from the Betty Crocker Cookbook

HONEY-PEANUT DRESSING
Mix ¼ cup honey, ¼ cup creamy peanut butter and 1 T. lemon juice. Makes ½ cup dressing
Recipe form Betty Crocker Cookbook

GRILLED GREEN GARLIC
1 bunch green garlic, oil, ground cumin, salt, pepper
Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lay the whole garlic pieces on a baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Lightly oil your grill pan or the outside grill. Place on the hot grill and cook until tender and starts to brown. Turn the garlic halfway through cooking. A few pieces of the roasted green garlic can be served on each plate or it can be roughly chopped and served as a side dish. Roasted green garlic can be added to any recipe. Tastes great with any chicken or meat dish. Recipe from kachiskitchen.com

ROASTED GREEN GARLIC CHUTNEY

1 full cup green garlic, 1 tsp oil, plus more for roasting, 1 tsp lemon juice, 2 Tbs cilantro, roughly chopped, 1/2 tsp ground cumin, plus more for roasting, 1/2 tsp salt, plus more for roasting, 1/4 tsp black pepper, plus more for roasting, 1/4 tsp garam masala, 1/2 tsp red Chile flakes, 1/4 cup water

Preheat oven to 400 degrees. Wash the green garlic. Cut off the roots and the tough ends of the leaves. Dry on a paper towel. Lightly spray a baking sheet with oil. Lay the garlic pieces on the baking sheet. Toss with a bit of oil. Sprinkle with cumin, salt and pepper. Roast until tender and starts to brown, about 10 to 15 minutes. Turn the garlic halfway through cooking. Let cool before proceeding. Roughly chop the roasted green garlic. Add all of the ingredients in a food processor and grind until smooth. Stir in the water. Tastes great with any chicken or meat dish or even as a spread for an appetizer. Recipe form kachiskitchen.com