Jun
10
    
Posted (Maria) in Recipes

Garlic Pork with Mizuna and Sweet Peppers

8 ounces boneless pork (such as loin or tenderloin), thinly sliced
1 tablespoon soy sauce
2 tablespoons chicken stock or water
1/2 teaspoon granulated sugar
1/2 teaspoon salt or to taste
1/2 teaspoon hot pepper flakes or to taste
2 tablespoons vegetable oil
2 tablespoons chopped garlic
1/2 cup thin strips red bell pepper (see NOTE)
2 cups mizuna leaves
1 teaspoon Asian sesame oil

  1. In a bowl, combine pork and soy sauce and mix well. Set aside for 10 minutes.
  2. In a small bowl, combine chicken stock, sugar, salt and hot pepper flakes and stir well.
  3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan.
  4. Add garlic and toss well, until fragrant, about 15 seconds.
  5. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more.
  6. Add red pepper and cook, tossing occasionally, until peppers are softened and pork is cooked through, about 2 minutes more.
  7. Add chicken stock mixture, pouring in around sides of pan.
  8. Toss well. Cook, tossing occasionally, 2 minutes more.
  9. Add mizuna and cook, tossing often, until arugula is wilted, about 1 minute more.
  10. Add sesame oil and toss well. Transfer to a serving plate. Serve hot or warm.

Serves 4

NOTE: To make bell pepper strips, halve one pepper lengthwise and discard the stem section and seeds.

Cut off the rounded top and bottom portions and reserve for salad or other dishes.

Cut the remaining portion lengthwise into 2-inch-long strips.

You’ll need about half of a small pepper.

Maria Wander


 
Jun
10
    
Posted (Maria) in Recipes

Mizuna Greens Salad with Miso Honey Vinaigrette

1 cup yellow miso paste
1/3 cup honey
1/3 cup rice wine vinegar
1 tablespoon soy sauce
1/3 cup grape-seed oil
Salt
1 pound Mizuna greens

For the dressing:
Directions
Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.

Toss the Mizuna greens with desired amount of dressing.

Maria Wander


 
Jun
09
    
Posted (Steven) in News

The week 1 pickup will be inside the vestibule to the sanctuary of the Church of the Epiphany.  The entrance on on the north side of 74th Street between York and 1st Ave.


 
Jun
07
    
Posted (Deb) in News
Dear CSA Member,

Welcome to the first delivery of the 2009 CSA season.

The early season brings the first healthy greens in abundance.  Many of the early greens are in the Brassica family:  Mizuna, Bok Choi, Chinese Cabbage.  This group of vegetables grow best in the cool conditions of spring. They are a welcome taste of what is local and fresh.

There is one insect pest, the Flea Beetle, that thrives on the plants.  We do what we can to keep the leaves whole, but the little pests will leave holes no matter what our efforts.  Our farm uses “Floating Row Cover” to protect the plants.  It is a light weight fabric cover that creates a physical barrier between the plants and the insects. We can roll up the cover and use it over and over.   Even with our best efforts, some of the insects do maneuver their way to the plants and you will see small, round holes in the leaves.

The holes are cosmetic and Joni Mitchell runs through my mind as we pick and wash the arugula.  A few variations in the lyrics and, “I don’t care about spots on my Mizuna, Leave me the birds and the bees – please” .

All of the vegetables are rinsed to get off the field heat and clean them a bit.  They will need a good washing again when you get them home.  The leafy greens will keep best if washed, rinsed and dried well and stored in a plastic container or bag in the refrigerator.

If you would still like to order a Coffee Share for the season, please fill in the downloadable form on the farm website, Coffee Share link.  The Coffee Shares will start next week.  Fruit Shares will start the fifth week of delivery.  Complete delivery schedule is on the farm website, www.stoneledgefarmny.org, Upcoming Events.  Maple Syrup and Honey orders also have a downloadable form on the farm website.  Maple and Syrup orders will be delivered with the vegetables after we receive them at the farm.

Enjoy the vegetables – Deborah for everyone at Stoneledge Farm

 
Jun
07
    
Posted (Deb) in News
Rhubarb – 1 bunch – very tart perennial that is only available for a short time in the spring.

Red Leaf Lettuce (Red Tide) – 1 head

Mizuna – 1 bunch (green with serrated leaves.  Good in salads or lightly cooked)

Arugula – 1 bunch
Bok Choi – 1 head (white, crunchy stems, dark green leaves)

Chinese Cabbage (Rubicon) – 2 heads (described in the seed catalog as “sweet, tangy, juicy and delicious”) This makes a great fresh slaw or used in stir fry.

Radishes – 1 bunch

Sage with Flowers – 1 bunch.  The flowers are beautiful on the sage which grows as a perennial.  Strip the leaves and use with any poultry dish.  Enjoy the flowers as a bonus.