Monday, July 27, 2015

Week Seven: Black Magic

It's kale time.

It took a while, but all those kale transplants we put in after the June rain finally subsided are ready to start harvesting.

Let us know what you think of the new lacinato variety we're trying this year.

It's called black magic.
In addition to kale, members will receive the following in this week's share: Snow Peas, Brokali, Frisee Endive, Napa Cabbage, Kohlrabi, Fennel and a Hoophouse Treat.

The hoophouse is just starting to produce for the season. We were able to harvest enough tomatoes, banana peppers and eggplants for everyone to get their choice of one this week. I know this early harvest is kind of a tease, but I promise there is plenty more to come as the season progresses.

Just the beginning.

If you are apprehensive about getting another fennel in your share, fret no more! I added a few more fennel recipes to our Pinterest board if you need some ideas.

There is also an extensive endive board, should you need some inspiration with that this week.

If you aren't sure what to do with your Brokali, try this recipe:

Chicken and Brokali with Ginger Citrus Sauce

  • 1 Tablespoon minced fresh ginger
  • 1 teaspoon minced orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1 Tablespoon sugar or honey
  • 1 pound boneless skinless chicken breast, cut into large cubes
  • 1/4 pound brokali (include florets, leaves, and tender stems)
  • 1 banana pepper
  • a large handful of snow peas (there were about 12 peas in my handful)
Combine the ginger, orange zest, orange juice, soy sauce, olive oil, and sugar. Stir well and pour over the cubed chicken. Marinate for half an hour.

In the meantime, chop all of the vegetables into bite sized pieces.

When the chicken is done marinating, heat a large skillet over medium/high heat. Pour in the chicken and all of its marinating liquid.

Cook, over medium/high heat, until the chicken is browned on all sides and the sauce has begun to boil, about five minutes. 

Turn the heat down to medium and continue to cook until the sauce is reduced by about a third and the chicken is completely cooked, 10 to 15 more minutes.

Push the chicken to the side of the pan and pour in the chopped vegetables. Cook, stirring, until the vegetables are just heated through and covered with sauce, about two minutes.

Serve with plenty of rice to soak up the sauce.

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