Happy Goat Farm Growing Organically: May 2005

Availabilities for the week of May 30th

Hello Everyone!! Our offerings for this week are:

mache
kale (nero, red russian, white russian)
tat soi
bok choy
spinach
baby spinach
mispoona
arugula
head lettuce: cos romaine, buttercrunch
mesclun mix
garlic leeks
asparagus
fresh herbs: thyme, chives, rosemary, catnip, sage, oregano and more to come !

Garlic Powder ~ $3.50

Imported French Herb Mill ~ $15.00

Produce Available for the week of May 23

Asparagus (I know everyone is excited about this!) $4
Kale $2
Bok Choy $2
Tat Soi $2
Spinach $2.50
Head Lettuce $2
Mesclun Mix $3
Garlic Leeks $2
Broccoli Rabe $2
Mispoona $2
Arugula $2.5

Also, I just want to remind everyone that Garlic Powder as well as Imported French Herb Mills are always available.

Please email me your orders at: happygoatfarms@hotmail.com

Thanks :)

Salad Ideas

Arugula Salad with Citrus Vinaigrette
INGREDIENTS:
1/3 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced
DIRECTIONS:
In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

Blackberry Spinach Salad
INGREDIENTS:
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
DIRECTIONS:
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

Curried Cashew, Pear and Grape Salad
INGREDIENTS:
3/4 cup cashew halves
4 slices bacon, coarsely chopped
1 tablespoon melted butter
1 teaspoon chopped fresh rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cayenne pepper

Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup olive oil
salt and black pepper to taste

Salad:
1 (10 ounce) package mixed salad greens
1/2 medium Bosc pear, thinly sliced
1/2 cup halved seedless red grapes

DIRECTIONS:
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

**Recpipes from allrecipes.com

Tat Soi

Tat Soi An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods. Tat soi has a dark green, spoon-shaped leaf with a light green to white stalk that form into shiny rosette-like shapes. Tat soi has a mild flavor, similar to bok choi, that can be served to complement salads, chicken, or fish. It can also be chopped into small pieces and served in oils that are to be used for dipping or for complementing other foods. Tat soi is also known as flat cabbage, tai go choi, rosette pak choi, Chinese cabbage, and spoon cabbage and is also spelled "tatsoi."
~ Definition from Hormel Food Glossary

Recipes for KALE

Stir fried Kale
INGREDIENTS:
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup bread crumbs
3 bunches kale - washed, dried, and shredded
DIRECTIONS:
Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
Mix in breadcrumbs, and cook and stir until brown.
Stir in kale, and cook until wilted. Serve hot or warm.

Pan fried Polenta with Kale, Corn, and Goat Cheese
INGREDIENTS:
1 tablespoon butter
2 cloves garlic, minced
4 1/3 cups water
1 cup stone ground cornmeal
1/2 teaspoon salt
1 1/3 cups fresh corn kernels
freshly ground black pepper
2 tablespoons grated Parmesan cheese
1/2 bunch kale
1 tablespoon olive oil
1 tomato, sliced
3 ounces goat cheese
DIRECTIONS:
In a medium saucepan, heat the butter over medium heat. Add the garlic and stir constantly for 1 minute; don't let the garlic brown. Add 3 cups of the water, and bring it to a boil.
While the water heats, whisk together in a bowl the cornmeal, salt, and 1 cup water to make a smooth mixture.
When the water in the saucepan comes to a boil, pour the mixture into it. Whisk constantly for 3 minutes to prevent lumps from forming. Turn the heat to low. Cook for 40 minutes, stirring with a wooden spoon every 10 minutes. Stir in the corn kernels and cook the polenta 5 minutes more. Stir in the pepper and Parmesan cheese. Pour the polenta into a lightly oiled 8x8 inch pan and smooth the top with a spatula. Chill the polenta in a refrigerator for 1 hour.
While the polenta is cooling, cut away the stems and center stalks of the kale. Cut the leaves into 3-inch pieces.
Cut the chilled polenta into 4 large triangles. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil begins to smoke, carefully add the polenta triangles. Fry the polenta until it is golden brown on the underside, then turn the polenta over and cook it until it is golden brown on the other side. Arrange the polenta on a baking sheet.
Preheat the broiler on your oven.
Place the kale and 1/3 cup water into the skillet that was just used to fry the polenta. Cover the skillet and cook the kale over a medium-high heat for 4 minutes.
Place the tomato slices on top of the polenta triangles. Sprinkle the goat cheese on top of the tomato slices. Broil the polenta until the cheese melts and the tomatoes begin to cook.
Arrange the kale on a serving platter. Place the hot polenta triangles on top of the kale and serve immediately.

**Recipes from allrecipes.com

Pok Choi or Bok Choy

Recipe Ideas:

Asian Carryout Noodles

INGREDIENTS:
1 (8 ounce) package angel hair pasta
1 teaspoon canola oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast half - cut into bite-size pieces
1 tablespoon grated fresh ginger
2 leaves bok choy, diced
1/4 cup chicken broth
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
1/8 teaspoon salt
2 green onions, minced
DIRECTIONS:
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.

Bok Choy Salad

INGREDIENTS:
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
DIRECTIONS:
Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

**Recipes from allrecipes.com