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Category: 2018

  • Tokyo Bekana Rice Bowl Slaw

    Tokyo Bekana is a new crop here at Red Wagon.

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    Tokyo Bekana is an Asian green (obviously) with really tender leafy greens and crisp ribs much like bok choi. To store this green, wrap it loosely in a plastic bag and keep it in the refrigerator for at least a week. I have had this head wrapped in my refrigerator for 5 days and it is still perfect.

    You can use the tender  leaves of Tokyo Bekana  as a salad green. The leaves are sweet and crisp. The lower part of the plant will hold up to a stir frying or sauteing. You can use the whole plant in stir frying, oh, soup too!.  The leaves will collapse, but still be delicious. I made a slaw and ate it over rice. I want to try this recipe using the TB instead of mustard greens. This looks like it would be really good too. I’ll let you know if I try either, and you do the same for me!

    To make the slaw I cut up the vegetables we got last week which were; Tokyo Bekana, hakurei turnips, a few pea shoots, and a walking onion.

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    Then I made one of my favorite dressings. It’s a miso based dressing.

    Miso dressing:

    • 3 Tablespoons white miso paste
    • 3 Tablespoons rice wine vinegar
    • 1 Tablespoons low sodium soy sauce or tamari
    • 1 1/2 tablespoons maple syrup

    Just mix that up and toss with your salad. You might not need it all. I like a lot of dressing if I am eating it with grains or rice. Nuts are nice with this salad too.

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    I’m so happy to have CSA vegetables again.

    Have a great week, see you at pick-up.

    Mo

  • CSA Week 2

    Hello CSA Members!

    Here is what we hope to bring your for Week  2  of our CSA season.

    REGULAR SHARE

    Green Garlic

    CHOICE: Sorrel or Herb Choice
    Green Garlic
    Hakurei Turnips
    Walking Onions
    CHOICE: Pea Shoots OR Easter Egg Radishes
    CHOICE: Arugula OR Spinach
    CHOICE: Tokyo Berkana OR Bok Choi

    LARGE SHARE ADDITIONS
    Pea Shoots AND Radishes
    Arugula AND Spinach
    Sorrel AND Herb Choice

  • Trim-Wash-Store-Cook

    I like to trim, wash and store my vegetables as soon as I get home from CSA pick-up. It takes up less refrigerator room that way and it makes for easy addition of vegetables to  meals or snacks during the week.

    Here I had kale, hakurei turnips, bok choi,

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    Green garlic, and walking onions.

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    I trimmed the roots off, because they get slimy or moldy. I also trim off the leafy tops, then I and wash everything so it is ready to use.

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    Here they are bagged ready to store in the refrigerator. Much more manageable size, right?

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    Before I put stuff away I pulled out some of this weeks bounty for a really simple dinner. I made a miso soup with rice noodles and added my CSA vegetables. It’s kind of a riff on this soup I posted years ago.

    I cut up enough vegetables for two of us. I use what I get, I don’t worry if they will ‘go’ together, they will. I just use what I have, and I had miso, rice noodles, eggs, and these vegetables. So I cut them up and sauteed them briefly.

    And added them to the miso and noodles and put an egg on it. Bam, a delicious dinner in no time.

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    Have a great week.

    mo

  • Thankful For Our CSA Members

    Our 2018 CSA pickups started yesterday. The beginning of the CSA season is always a time to reflect on how thankful we are for our members. We love growing food and your support is the main thing that makes Red Wagon possible.

    Farming is a fickle business. It’s been a cool, wet spring and we’ve had three hail storms already this year! We are always at the mercy of Mother Nature and have to hope for the best while preparing for the worst.

    Our CSA members provide us with a foundation of predictability in the midst of all this uncertainty. The most obvious thing is financial predictability. By committing to our CSA you allow us to make a budget and a crop plan that will get us through the year.

    You also help us through the highs and lows of the season. While we try to have your shares be about the same size each week, this doesn’t always happen. We are able to give you a little bit less during tough weeks and a little more in abundant weeks. In this way we aren’t wasting food by always producing too much.

    One final benefit is the personal connections we have with CSA members. We get to see your faces and share stories each week at pickups. Then over the years many of these weekly interactions have turned into lasting friendships. We didn’t know quite what we were getting into when we opened up our first CSA to members in 2007, but it has turned into something truly wonderful. Thank you.

    Garlic Scapes

  • CSA Week 1

    Hello CSA Members!

    Next week is our first week of our CSA season. Here is what we hope to bring you!

    REGULAR SHARE
    CHOICE: Pea Shoots Or Herbs
    Hakurei Turnips
    Green Garlic
    Walking Onions
    Bok Choi
    CHOICE: Baby Red Russian Kale or Lettuce Mix

    LARGE SHARE ADDITIONS
    Spinach
    Rhubarb
    Pea Shoots AND an Herb Choice

     

     

  • Harvest Your Own CSA Share

    Thank you so much to everybody who came out for our Harvest Your Own CSA Share event last week! We had a great time and everybody learned to harvest Egyptian walking onions, arugula, spinach, and green garlic. We can’t wait to see you all at the beginning of CSA pickups next week!