NOTES & Produce for today's pickup...

Pac Choi, Mizuna, three varities of Squash, Broccoli, Basil, Beets, Kales, Mustards, Lettuces, Arugula, Spinach... and on... and on. Only 20 shares left... spread the word to those who may be interested. Share recipes with the membership- email me- chris@sproutorganic.org.

Also, we love feedback- email comments and thoughts thus far. Enjoy, Chris- EAT YOUR GREENS!

Produce List for 05.19.2007

1 bunch arugula

1 bunch red champion radishes

1 bunch chioggia beets

1 bunch scarlet or japanese turnips

1 bunch bok choy

1 mix lettuce bunch

1 choice lettuce- batavian, roamine, or black seed simpson

1 bunch scallion

1 bunch basil

and

3 choice from- spinach, collards, swiss chard, napa cabbage, mustard greens, broccoli raab, tuscan kale

Photos from Market pickup 05.19.2007

Recipe from Mim: RADISHES

Buon Appetito

Here is the picture of the wonderful recipe that you can find on Chocolate and Zucchini. Notice that it uses French Breakfast Radishes! http://tinyurl.com/dhe7t

What to expect this week...

Beets, Turnips, Radishes, Basil, Mix Lettuce, Batavian Lettuce, Arugula, Chard Mix, Scallions, Bok Choy, Choice of 2 from Napa Cabbage- Rapini- Kale- Mustards- or Collards

Photos at the Farm 05.15.07

Produce from May 10 & 12 Pickups

Shares consisted of a combination of the following:

1 bunch french breakfast radishes
1 bunch easter egg radishes
1 bunch Japanese turnips
1 bunch arugula
1 bag spinach
2 bunch lettuce (oak leaf heirloom & mixed)
1 bunch greens mix (chards, mustards, mizuna)
1 head rapini (italian or asain)
1 head pac choy
1 head napa cabbage
1 bunch scallion

Recipes from Melodie: RADISH GREENS & ARUGULA

Radish Top Soup

Radish greens bring their peppery flavor to this delightfully simple creamy soup.

Ingredients;

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
1/3 cup heavy cream
5 radishes, sliced

Directions;

Melt butter in a large saucepan over medium heat. Stir in onion, and sauté until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

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Grilled Stuffed Swordfish

This wonderful dish is truly an impression maker. It is easy to prepare and is guaranteed to get rave reviews! Great with wild and long grain rice or garlic mashed potatoes.

Ingredients;

1 ½ pounds swordfish steaks
¼ cup dry white wine
¼ cup soy sauce
1 tablespoon Dijon-style mustard
1 teaspoon grated fresh ginger root
2 cloves garlic, minced
1 teaspoon sesame oil
3 tablespoons olive oil
¼ cup fresh lemon juice
4 cups coarsely chopped arugula
3 tablespoons olive oil
3 tablespoons lemon juice
1 cup chopped fresh tomato

Directions;

Rinse and pat dry swordfish. Place fish in a glass baking dish. In a large mixing bowl, whisk together white wine, soy sauce, mustard, ginger, garlic, sesame oil, olive oil and ¼ cup lemon juice. Pour sauce over fish, cover and refrigerate for several hours or overnight.
Remove swordfish from marinade; reserve marinade. Use a sharp knife to cut pockets into the sides of the swordfish steaks.

In a large bowl, toss together arugula, tomato, 3 tablespoons olive oil and 3 tablespoons lemon juice. Stuff swordfish with arugula mixture and seal with toothpicks.
Place marinade in a small saucepan and cook over high heat until reduced by half.
Heat a grill or broiler to high heat. Grill swordfish for 5 mins on each side. Spoon reduced marinade over swordfish and serve.

Photos of Market from 05.05.07

Recipes from Mim: RADISHES

When I saw the lovely radishes at the farm stand, I knew it was time to pull out the old radish recipes that I’d collected a few years back when we had them in abundance, and the cry went out: What do we do with radishes beside slice and toss in a salad. We received lots of recipes, but alas, I can’t find them. I can’t image that I didn’t save them when I switched computers but, so it goes. And here goes with some new ones and one old favorite of mine. If you have an interesting radish recipe, please share it. And who knows, maybe I’ll find all of those old recipes in some file.

Buon apetito, Mim

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Spring Radish Spread

1 8-oz pkg of cream cheese, softened (I think silken tofu would be a nice substitute if you don’t use dairy.
1-2 T prepared horseradish, drained (optional for my preference)
1 T chopped chives or green onion tops (or dried onion flakes)
1 t fresh dill or a pinch of dried
½ t salt (more or less to taste)
1 C finely chopped radishes (I used the French Breakfast ones)

You can fiddle with this and add any herbs or seasonings. I added a little celery seed.

Mix all ingredients together. Cover and chill about an hour. Serve on crackers or crusty French bread.

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Braised Red Radishes
From Deborah Madison’s Vegetarian Cooking for Everyone

20 plump radishes, red or multicolored
1 – 2 butter
1 shallot, diced
1 t chopped thyme or pinches of dried
salt and pepper

Trim leaves from radishes & save if they’re nice. Scrub radishes, cut into halves or quarters. Melt butter in a small pan. Add shallots and thyme, cook for 1 min. over medium heat. Add the radishes, salt and pepper. Add water just to cover. Simmer until the radishes are tender, about 3 to 5 min. You can add the leaves, if you are using them, aand cook until they’re wilted and tender, 1 min. more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or more of butter if you like, until abut a ½ C liquid remains. Pour over radishes and serve.

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Radish & Vegetable Medley with Sesame Sauce
R. Albert-Matesz, Vegetarian Gourmet
(this makes a very large amount, so reduce
as necessary)

1 C thinly sliced radishes
1 C thinly sliced carrots
1 C thinly sliced onions
4 C broccoli
4 C cauliflower
2 C finely chopped cabbage

1 T toasted sesame oil
2 T tamari or soy sauce
1 T brown riced vinegar
2 T sesame seeds for garnish

Steam vegetables until tender, about 5 min. Plunge them into cold water and drain well. Transfer to a bowl. Roast sesame seeds in small skillet until lightly browned about 4 min. Let cool. Combine sesame oil, tamari, & vinegar in a small bowl. Toss with vegetables to coat. Sprinkle with seeds and serve.

Produce from May 5 2007 Pickup

1 bunch french breakfast radishes
1 bunch easter egg radishes
1 bunch turnips
1 bunch arugula
1 bag spinach
2 bunch lettuce (baby romaine, mixed, red leaf)
2 bunch greens choice (rapini, mizuna, bok choy, mustard, katsuma, red chard)

Photos at the Farm from 05.02.07

Preview SPROUT/ Victory Farms at 17th Street Farmer's Market

Greetings SPROUTers,

Charlie Collins, owner and operator of Victory Farms- Hanover will be showcasing his early produce at the 17th Street Farmer's Market on Saturday, May 5, starting at 8.30am. He will have plenty of items for sample and purchase- radishes, collards, bok choy, arugula, mizuna, rapini, and various lettuces. The SPROUT/ Victory Farms spaces are #7 & #9 (4 spaces in from East Main Street, facing Café Gutenburg). Hope to see you there!

More info about about the market:

http://www.17thstreetfarmersmarket.com

17th Street Farmers Market
100 N. 17th St.
Richmond, Virginia 23219
T: 804.646.0310

The season will start May 19th and continue through mid-October. Applications to become a member are now available for download at: http://www.sproutorganic.org. Act fast, shares are limited!!! We look forward to your support!

Sincerely,
Christopher Humes, SPROUT!

In Memory of J.W. Phillips

SPROUT mourns the loss of J.W. Phillips who passed away this week. Our deepest sympathies go out to Caryn Phillips and the family of J.W. Phillips.

SPROUT organized the Phillips' Farm CSA and worked directly with Mr. Phillips from 2002 thru 2006.

He will be missed...

J.W. Phillips III, 67, of Ruther Glen died Monday, April 30, 2007.

He was the owner of Phillips' Organic Farm in Caroline County and served as a proud Marine during the Vietnam War, retiring after Operation Desert Storm.

Survivors include his wife, Caryn C. Phillips; three children, Joan Martin and her husband, Eddie, of Richmond, James W. Phillips IV and his wife, Donna, of Richmond and Julie May Pasowicz and her husband, Kenny, of Aylett; three stepchildren, Bryan Harmon and his wife, Marci, of Ohio, John Harmon and his wife, Liz, of Waynesboro and Jason Harmon and his wife, Leigh, of Colorado; two sisters, Virginia Flournoy of Mechanicsville and Anne-Callis Ritter of Woodbridge; ten grandchildren, Heather, Brandon and Jasmin Cromley, Cayce Stradtner, D.J., Sarah and Michael Stapleford, Timothy Fletcher, Amanda Phillips and Alec Harmon; two great-grandchildren, Jaiden Mattheison and Ashton Stradtner; a niece, Wanda Saenz; a nephew, William Ritter; aunts Lillian Mills and Margareite Carr; former wife Shirley Elizabeth Stradtner; and extended family Abbey, Emily and Lee Stradtner.

A memorial service will be held Saturday, May 12, at 2 p.m. at Round Oak Baptist Church at Corbin. Private interment, with Marine Corp honors, will be in Quantico National Cemetery.

In lieu of flowers, memorials may be made to the American Cancer Society, 4240 Park Place Court, Glen Allen, Va. 23060.