Your Share:

First harvest of Detroit dark red beets with tops

Choice of Swiss chard or collard greens

Fresh mint

Romaine lettuce

Spring garlic

Curly, Blue, or Red Russian kale

Hakurei turnips from Limestone Gardens in Overbrook, Kansas

Hail damaged, but still delicious and the very last of the Bok Choi

Strawberries

Pho

2 qt veggie or your choice of meat broth

4-8 whole star anise

1 tsp sea salt

1 large head of bok choy - remove bottom 2 inches and chop into 2 inch chunky pieces-rinse and set aside

1 lb plain Central Soy Foods tofu or extra firm tofu. Pressed.

1 c coconut oil-virgin, filtered

4 qt water

1 pkg rice noodles

1 cup of a mix of chopped cilantro and Thai basil

Condiments- Sriracha, plum sauce, chopped peanuts

Bring to a boil the broth, star anise and salt. Once boiling, reduce heat and simmer for 45 min. During the last 5 min throw in the chopped bok choy.

While your broth simmers, cut Tofu in 1 inch cubes. Heat oil on high heat. Test to see if oil is hot by dropping one piece of tofu in oil. If it sizzles, the oil is hot enough to gently drop all tofu in the oil. Cook a few minutes, then check to see if the bottom of tofu is browning. If so, then flip tofu and fry the other side. Once both sides are light brown, turn off heat, remove tofu from oil and place on a paper towel.

In a 8 qt sauce pan, bring water to boil. Once boiling, drop rice noodles in water and stir every 30 seconds for 3 minutes. Try one noodle to see if it is soft enough. If cooked, then pour in a colander, rinse and set aside in serving bowl.

We now have the components of pho: Broth, noodles, protein and herbs. Your guests should also have plum sauce, soy sauce, chopped peanuts and sriracha available to add to their bowls. To serve pho, set out separate ingredients (that you have already prepared) for your guests to combine in their own bowls based on their individual preferences. You can remove star anise before serving or tell your guests to look for it. It is always adding flavor to the broth, so I keep mine in.

Roasted Beets on the Grill

2 c. 1 cm cubes of beets

4 Tbs. olive oil

1/2 tsp. sea salt

Make sure grill is hot. In a bowl, toss ingredients together until beets are coated with oil. Use foil to shape a “boat” to hold ingredients in by pinching the edges together. Pour ingredients into boat. Place boat in another 1’ strip of foil and wrap to cover. Make sure ingredients are snugly tucked and covered on all sides by the foil. Be careful not to tear the foil. Place on grill and cover with lid. Turn after 30 min and leave on the grill for 15 more minutes. Remove and let rest for 1 hour without opening foil. You can serve as a side or as an added ingredient in your pasta and salad dishes. Roasted beets are beautiful and retain their pigment.

CSA Week 4