There are 2 coconuts in your share this week.  With all the rain we've been getting, it's not unusual to get 10 or 12 ounces of coconut water per fruit!These bananas are a variety that is best cooked – once ripe, try them fried, mashed, or baked for a sweet or savory treat.  One of our CSA members mentioned that they are great dried for banana chips.

The mangoes this week are a mix of Julie, kidney, and Asian varieties

The sour oranges are packed with Vitamin C and other nutrients – try making an orangeade drink with a little bit of sweetener (honey, sugar, stevia or agave), or use it in place of lemon or lime in any dish. 

The breadfruit is ready to eat now, or you can let it ripen and soften for a different texture and a sweeter flavor.  

Have a fruitful week!

Claudia & the crew at Ridge to Reef Farm

 

From the Field 

This week our cucumbers continue to pump out juicy, flavorful fruits.  Our varietal selections this season were chosen for their flavor, thin skins, and resistance to tropical diseases.  We’re very pleased with how they’re performing!

You’re also receiving some of the first picks of our bush bean crop.  These are string-less green beans that are probably quite familiar to you.  Enjoy them steamed, stir-fried, or in pasta.

We’re currently hosting 12 high-school students from the states through an organization called Overland, which takes such groups to various locations around the world for volunteer work, experiential education, and various service projects.  They’ve been helping out quite a bit on the farm, although the oldest is only 15!  We’re excited to have such an awesome organization living and learning on the farm.  They harvested the bags of chaya you have in your box this week. Remember, Chaya should be cooked before eating - try the recipe below for Chaya Cream Soup. Also be sure to check out the quote below, and the website link for inspiration and information about Chaya.

Enjoy the harvest,

Jim & the crew at Ridge to Reef Farm


Photo above: Salad Mix in our upper terraced fields

Farm Recipes

Mayan Chaya Cream Soup

20 leaves chaya
2 cups milk or milk substitute
4 leaves basil
1 garlic clove, crushed
1 small onion, diced
1 cup vegetable bouillon
pepper
salt, to your taste


1) Place Chaya leaves, chopped onions and crushed garlic in a pot with the bouillon and cook for two minutes or until leaves are blanched (use mid-heat).

2) Add milk and let it cool.

3) Using a stick blender, mix to a smooth velvety texture the remaining ingredients, or puree in a blender (be careful blending hot soup!)

4) Cook another five to ten minutes or until mixture gets really hot but does not boil.

5)Serve hot.

7) For a zesty taste, sprinkle a bit of crush dried red chili as well.

Recipe courtesy of Food.com




Pesto Crudo a la Patchi Palace

Your bag of basil

1 bunch of garlic chives (optional)

1 clove garlic

½ cup nuts or seeds (sunflower seeds, pine nuts, almonds, etc)

1/3 cup extra virgin olive oil

½ tsp salt

¼ cup parmesan cheese or nutritional yeast

1 tsp lime or lemon juice

 1) Toast nuts or seeds to a golden brown in either a toaster oven or in a heavy skillet over medium heat, stirring frequently to avoid burning.

 2)  Remove basil leaves from stems and chop finely

 3) Chop finely the garlic chives, garlic and cooled nuts/seeds, and combine with the basil and all other ingredients.

 4) Stir thoroughly and serve immediately over pasta or toasted bread




Quick pickled cucumbers

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice

1 large cucumber, cut into 1/4-inch slices

1) Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

2) Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

Recipe from the Chicago Tribune (for the full story, click here)

You have another young coconut in your share today, which should be easier to open after honing your skills on last week’s slightly more mature green coconut!

There is a soursop (Annona muricata) in your share that is ripe or almost ripe. They are ready to eat when completely soft. Try eating it by scooping the flesh out with a spoon. It also makes a delicious juice, shake or ice-cream. Just remove the seeds from the pulp and blend until smooth. Add your favorite sweetner and milk. 

The bananas today are a variety that is best cooked – once ripe, try them fried, mashed, or baked for a sweet or savory treat.

The mangoes are mostly Manzana and Julie, with some Asian varieties that are starting to mature now.

The sour oranges are packed with Vitamin C and other nutrients – try making an orangeade drink with a little bit of sweetener (honey, sugar, stevia or agave), or use it in place of lemon or lime in any dish. 

Have a fruitful week!

Claudia & the crew at Ridge to Reef Farm

Harvest from the Field 

We had a bountiful first harvest from our cucumber crop, and are glad to share it with you. We are growing mostly Asian thin-skinned slicing cucumbers, as well as some American slicing cucumbers. These are large, sweet and juicy – no need to peel the skin (unless you want to!). One of the benefits of choosing organic produce is you don’t have to worry about ingesting any harmful chemicals or pesticides that are generally used on conventionally grown crops. We only use all-natural, certified organic insect controls like pure Neem oil to maintain productive fields.

Chaya, or Mayan Spinach, is a remarkably nutritious green vegetable packed with protein, iron, calcium and more. Chaya must be pre-cooked before eating, in order to remove naturally occurring but toxic cyanide compounds. It is quite simple to prepare – just remove the petioles (stems) from the leaves, then boil the leaves in water (just enough to cover) in a pot for 10-20 minutes. Then prepare it as you would any other green vegetable, like kale or spinach. It is delicious puréed into dips and spreads, or sautéed with olive oil and garlic. Check out our "What's That Food" column for more information. 

Malabar spinach is a plant that’s made for the tropics. It loves the heat, will tolerate rain and drought and excels in less than ideal growing conditions. The plant can be eaten at various stages of growth – the young leaves can be eaten in salads, the more mature leaves are delicious thinly sliced and cooked, and the young tips and shoots are great raw, stir-fried or cooked in a soup. Today you have a bag full of Malabar spinach tips – think of the vine or stem as a vegetable like chard, celery or bok choy, whose stems and ribs are delicious, tender and crunchy. Don’t forget to eat the leaves too! Check out this website for more information on Malabar spinach.

Green papaya is great in Asian slaws and curries. It's also known as a great tenderizer, due to its papain content - check out this website for more details on how to use this vegetable. 

Garlic chives are a perennial herb that can be used like chives, scallions or green onions. Use the whole bunch – just chop it up and cook or eat raw. As the name suggests, they have a garlic flavor – try it as a substitute for garlic or onions in any recipe.

Coriander is a spice that is an excellent addition to many international dishes. Use it whole or grind it with a mortar and pestle, coffee grinder, or the flat bottom of a hammer or any other similar object. Coriander is the seed of the cilantro plant – while reminiscent of cilantro, it has a distinguishing and complex flavor.

We also want to remind you that there will be no CSA delivery on Thursday, July 4th due to the holiday and shipping restrictions. CSA will resume the following Thursday July 11th.

Thank you for growing with us!

Claudia & the crew at Ridge to Reef Farm

Chaya

Chaya (Cnidoscolus aconitifolius), also called Mayan Spinach, Tree Spinach and Mexican Spinach, is a perrenial tropical shrub native to the Mexico, and a proflific producer of nutrient-dense green leaves. It has been used in the traditional cuisine of Central America and southern Mexico since pre-Columbian times, and is still consumed widely today. Chaya is high in protein, calcium, iron, beta carotene and vitamins A, B and C - significantly more so than most other green leaf vegetables.

The leaves should be chopped and boiled for about 10 minutes prior to eating due to the presence of hydrocyanic glycosides, which are removed by cooking (HCN boils off as a gas, making the broth and leaves suitable for consumption).

After the initial boiling, Chaya is often strained, then prepared and seasoned just like cooked spinach in meals like lasagna, pizza, eggs and burritos. Previously boiled and drained chaya can also be fried or sautéed in oil with onion and tomatoes. Some traditional preparation include Dzotobilchay (Chaya Tamales), Pibxcatic (stuffed chilies) and tacos filled with boiled, fried chaya, cooked with tomato and chilies then rolled in roasted pumpkin seeds.

Farm Recipes

SIMPLEST CUCUMBER SALAD

(2-3) fresh cucumbers
up to (1/2) cup chopped fresh garlic chives
up to (1/4) cup chopped fresh parsley leaves (optional)
(1/4) cup lemon vinaigrette (see below)
black pepper & salt to taste


LEMON VINAIGRETTE:
(1/4) cup freshly squeezed lemon juice
(1/2) cup olive or vegetable oil
(1 tbsp) sweetener or sugar
(1/2) tsp salt


Start by washing the cucumbers well and peeling them decoratively as desired.

Slice all the cucumbers cross wise into slices 1⁄2 inch thick, or as thick or thin as you’d like! Add to a salad bowl and prepare the remaining ingredients. Chop the chives and parsley both fine using a chopping knife, taking care to use the knife safely. Add the herbs to the cucumbers and mix gently.

Next, prepare the vinaigrette. Get a clean jar with a lid (or a container with a lid) and measure (1/2) cup vegetable or or olive oil into the jar. Juice the lemons and strain the seeds. Measure (1/4) cup of lemon juice in to the jar and then add the sugar and salt. Now shake it up! (With the lid on of course!)

Before serving, pour (1/4) cup of the dressing over the cucumber mixture and stir well with a spoon. Serve with salt and pepper to taste.

Recipe courtesy the blog: In Pursuit of More 




Vietnamese Green Papaya Salad (Goi Du Du)

Ingredients:

1 large green papaya, with skin peeled away with a vegetable peeler
1 large carrot, peeled and shredded on the large holes of a grater
3 cloves of garlic, finely minced
1 scallion, finely minced
1/4 cup of high-quality fish sauce
1/4 cup of granulated sugar
1/3 cup of lime juice (or the juice from 2 to 3 limes)
1/4 tsp of lime zest
2 Thai bird chilies, sliced cross-wise (optional)
Roasted cashews or peanuts, to garnish
Garlic Chives, to garnish

Directions:

First, peel the hard green papaya with a vegetable peeler (if you haven't done so already). Then, cut the papaya in half, lengthwise, and use a spoon to scrape away all of the seeds from the inside. Now, you can either use a fancy mandolin or a knife to finely julienne the papaya into thin matchstick-sized strips. You want the strips to be as narrow as possible, so that they can absorb the bright salad dressing. However, I would advise against using a shredder here, because shredded papaya makes the salad look a tad sloppy and unrefined.

However, you can shred the carrots with a regular grater because the greenpapaya is the star of this slaw, while the carrots are almost an afterthought.

Meanwhile, combine the lime juice, lime zest, fish sauce, garlic, scallions, Thai bird chilies, and sugar with a whisk, making sure that the sugar is completely dissolved. Drizzle the finished dressing over the shredded carrots and juliennedpapaya strips, and stir well to combine. You can serve this immediately, or marinate it in the fridge for an hour to allow the flavors to meld. This slaw keeps in the fridge for up to a week. When you serve it, just strain away the excess dressing.

Finally, serve the slaw with chives, and roasted cashews or peanuts as garnish, and enjoy!

Recipe courtesy of the blog Passionate Eater




MALABAR SPINACH SOUP

Ingredients:

Malabar Spinach (stem and leaves, finely chopped) - 2-4 cups
Water or Vegetable stock - 6 cups
Onions (chopped) - 1/2 cup
Vegetable Bouillon cube - 1
Salt - As per taste
Oil - For frying
Noodles (Uncooked) - 1/2 cup

Directions:

Heat oil in a saucepan and saute onions till they are browned and fried well. Add the chopped Spinach, let them wilt a little for 5 minutes. Add the soup cube, salt, water and noodles which are not cooked. Do not add too much salt as cubes essentially carry sodium. Bring to boil and simmer on low flame for 15 minutes. Turn off flame after the vegatable and noodles are completely done and cooked. You will notice a profound color change in the Spinach once its cooked, the broth would have a dark mossy green color. Turn off flame and serve hot with Crackers or warm Italian Bread.

  

SAUTÉED YUCATECAN GREENS

INGREDIENTS

• 2 Tbs. (45 ml) olive oil
• 4 oz. (114g) slab bacon, cut into large dice (optional)
• 1 large red onion
• 6 cloves garlic, peeled and finely chopped
• 1 large (or several small) sweet pepper, seeded and diced
• 8 cups (2 liters) chaya leaves, thick stems removed and coarsely chopped (Substitute: spinach, Swiss chard, kale)
• Salt and pepper, to taste

DIRECTIONS

IN A LARGE SKILLET, heat olive oil and bacon until bacon is cooked. Remove bacon and set aside to drain. Reduce heat and add onion, garlic and bell pepper and cook until softened. Add chaya and cover. Cook 20-25 minutes or until chaya is tender, stirring occasionally. Return bacon to skillet and toss to incorporate. Check seasonings and serve.

Recipe courtesy Los-Dos cooking school




CHAYA QUICHE

INGREDIENTS

For the dough
½ cup plus 3 tablespoons chilled butter or vegetable shortening
2 cups all-purpose flour
½ teaspoon salt
5 to 6 tablespoons cold water

For the topping
2 cups milk or cream
1 cup shredded cheese
1 onion, chopped in cubes
3-4 eggs
bunch of Chaya (boiled for 15 minutes), cut in slices
salt, paprika, nutmeg

DIRECTIONS

Mix the ingredients for the dough and spread it out in a buttered pie dish. Make sure that you have dough standing out on the sides so the liquid topping will stay inside. Bake in the oven for 20 minutes at 350 F.

Beat the eggs and mix with milk and the seasoning.

Get the dough out of the oven and put the egg-milk mixture on top. Add the chopped onion, the sliced Chaya and the shredded cheese.

Put back in the oven for about 30 more minutes. Check on it when it starts to smell good. Serve warm or cold. Enjoy.

Recipe by Nadja Hofmann, former apprentice (based on the "Joy of Cooking")




CHAYA CASSEROLE

INGREDIENTS

3 cups chopped and cooked chaya

4 tbsp chopped onion

2 eggs, lightly beaten

1 cup milk

½ cup bread crumbs or ground bread

2 tbsp butter

salt and pepper to taste

DIRECTIONS

Mix together the chaya, onion, salt and pepper; stir the eggs into the milk and add to the chaya mixture and place in a greased glass casserole, sprinkle the top with the bread crumbs and butter. Bake at 220 degrees for 15 minutes.

Recipe courtesy Urban Harvest





ARROZ CON CHAYA

INGREDIENTS

1 cup water

½ tsp pepper

1 tsp dried oregano

1 tsp vegetable stock granules

1 lime

½ cup long-grain rice

1 medium onion, chopped

2 cloves garlic, minced

1/2 lb chaya, steamed and chopped

DIRECTIONS

In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.

Recipe courtesy Vegetarian Recipes of the Yucatan

Everyone this week is receiving a single coconut - don't be alarmed by its hard exterior, they are easier to open than you might think! These coconuts have delicious, nutritious water inside, and young meat called "jelly". Everyone at the farm has their favorite way to open coconuts - Jim likes using a cordless drill, for efficient and effective access to the tasty coconut water. Nate likes practicing his bush skills by using a sharp machete to chop off one end until the coconut breaks open. Tell us your preferred method!

You'll also find some papaya in your box - if not fully ripe yet, allow a few days until it is still firm but smells sweet, yields slightly to pressure and has a blush of color. Eat it fresh or blend it in a smoothie.

Gooseberries are making an appearance again this week - remember, they are the white fruits that must be cooked before eating. They are comparable to cranberries - they are usually stewed with sugar as a kind of sauce, or made into a jam. You can always freeze them and use them later, for a special meal.

The small pink fruits are Wax Apples, also called love apple, java apple and rose apple, among other names. Eat them fresh like an apple - the fruits are refreshing and have a mild, sweet floral flavor.  

The mangoes are mostly Julie and Manzana varieties again, from the Kai Lawaetz Orchard and Garden of Ridge to Reef Farm. These have sweet, smooth flesh and minimal stringiness. Use them green or ripe - allow up to a week for fully ripe mangoes.

Have a fruitful week,

Claudia & the crew at Ridge to Reef Farm

From the Field

We've been keeping busy at the farm tending to all of the CSA crops in between (and during!) the recent rains. The plentitude of water means we can take a break from irrigating the fields, but also brings about unwanted weeds, insects and diseases that are challenging to manage in our organic system.

This week we harvested bananas and mangoes for your fill of fruit. Remember, we pick these fruits mature but green - allow up to a week or more for them to ripen fully. You can also use them green in savory dishes like mango chutney, green mango salsa, green "fig" pie and mashed green banana. 

Your share this week has plenty of greens - try them cooked together as a medley in a stir-fry. The Vivid Choi can be used much like Swiss Chard or Bok Choy. Moringa is making its first appearance this season - check out the "What's That Food" section for more information on this miracle food.

Your basil is from the first harvest in our herb patch - use it to make a pesto or simply chop it finely and season any dish for a burst of fresh flavor. 

Enjoy the harvest, 

Claudia & the crew at Ridge to Reef Farm

Photo above: View from the terraced CSA fields at Ridge to Reef Farm

Moringa

Native to the foothills of the Himalayas in Northern India, Moringa oleifera is often referred to as the "Miracle Tree" for its vast nutritional and health properties, and its potential to boost food security and improve nutrition in developing countries. Many parts of the plant are edible, including the leaves, flowers, pods and seeds.

The leaves are the most nutritious part of the plant - they are a significant source of Vitamins A, C, and B6, Calcium, Potassium, and Protein.  To remove the leaves, hold the stem in one hand and slide the fingers of your other hand along it. The leaves can be eaten raw in salads, or cooked briefly just like spinach. You can also make a refreshing, nutritious hot or cold tea by steeping the fresh or dried leaves in water. Try one of the recipes below!


Farm Recipes

Mango Salsa

2-4 mangoes, peeled and diced
1 tablespoon finely chopped jalapeno
1/2 cup diced onion, with tops
2 tablespoons lime or other citrus juice
1/3 cup roughly chopped cilantro leaves (optional)
Salt and pepper

Directions:

Combine the mango, jalapeno, onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.





Moringa Leaves Gulay

1 cup coconut milk, diluted with 1 cup water

1 cup tofu

2 garlic cloves, minced

1 medium onion, sliced

1/8 tsp. sea salt

6 cups moringa leaves, washed and sorted

4 pieces chili peppers, crushed (optional)

Directions:

1. Boil coconut milk, tofu, garlic and onion for 10 minutes.                                      

2. Season with salt, stirring the mixture continuously.                                                   

3. Add moringa leaves and crushed chili peppers.                                                     

4. Cook 5 minutes longer. Serve hot.  

Recipe courtesy Moringa Tress of Life





Guacamole Dip with Moringa Leaves

1 Ripe Avocado (meat scooped and mashed)

1/4 cup Moringa (blanched and minced)

1 medium size red onion (chopped)

1 chili pepper (stem and seeds removed, minced)

1 medium size tomato (seeds and pulp removed, diced)

1 tablespoon lemon juice

1 tablespoon Cilantro (minced)

1 teaspoon salt

1/4 teaspoon freshly ground black pepper


Directions: 

• Clean and cut Avocado in half, remove seed and scoop out the flesh.

• Mash Avocado and set aside.

• Blanch Moringa leaves on boiling water, minced to almost pasty then, mix it together with avocado.

• Cut tomatoes and scoop out the pulp and seeds, dice and mix with avocado.

• Peel and chop onions and cilantro and mix it to mashed avocado.

• Add in salt and pepper and lemon juice.

• Fold all ingredients together and make sure to evenly distribute everything in the mixture.

• Leave it in the fridge to chill.

• Serve with nachos for snack or as party cocktail dip. 

Recipe courtesy Moringa Source

This Week's Harvest

Mangoes

Bananas

Onions

Jalapenos

Turnips or Radishes

Bok Choy

Vivid Choi

Moringa

Basil - Genovese














THANK YOU HOSTS!

Gifft Hill School

St. John 3:30 - 5:30 pm Thursday

Barefoot Buddha

Havensight, St. Thomas 11 am -1 pm Thursday

The Pickled Greek

Christiansted, St. Croix 3-5 pm Saturday

Teres Veho

Frederiksted, St. Croix 2-4 pm Saturday
 

Good Afternoon!

This week we harvested a mix of greens, roots and fruits for your share:

Fruits

The bananas and mangoes are either green or ripening - if they are not ready to eat now, just wait a few days to a week for them to become sweet and decadent. 

Botanically eggplants are fruits, but they are usually considered a vegetable. Eggplant is quite bitter until it is cooked, which transforms the flesh into a rich, complex, meaty treat. Try it roasted and blended into a spread like Baba Gannoush.

Roots

The onions in your box are green, sweet onions. Use them just like regular onions, except when it comes to storage - keep them in the refrigerator, and use them within a week or two at the most. They are not cured for storage, so eat them fresh! The onion tops can be used like chives. 

The turnips are great raw or cooked, and their tops can be prepared like mustard greens.

Greens

The bagged braising mix is a blend of Asian greens that can be eaten raw in salads, but are usually eaten wilted or sauteéd with light seasonings.

There are two kinds of pac choy in your share this week - Joi Choi, which has a large full head, and Vivid Choi, which has large green leaves and multi-colored stems. They are highly nutritious greens, with plenty of Vitamins A, C, K and B-vitamins. They are also a moderate source of calcium, iron and other essential minerals. These Asian greens are often prized for their sweet, succulent stalks. Use Pac Choy like any other green leafy vegetable. The vivid choi is often compared to Rainbow Chard because of its colorful ribs and mild flavor. Bok choy is best eaten in a stir-fry, but can be prepared steamed, sautéed, braised or in a salad or soup.

Enjoy the harvest!

Claudia & the crew at Ridge to Reef Farm


Pictured above: onion starts being transplanted in the field earlier this spring; onions in the packing shed after harvest

Meet Your Farmers

               
From left to right: Jim, Claudia, Troy, Jerry, Dakota, Kareem, Jillian

We have a great team of folks here at the farm, working diligently to grow and share our mission of providing fresh, organic produce in the Virgin Islands. We'd like to welcome our new farm apprentices, Jerry Ceja Jr. and Dakota Beveridge, who arrived just a few weeks ago. Here are their stories:

Jerry

I'm Jerry Ceja Jr from Denver, Colorado; I am a recent graduate of Eastern Washington University. I am passionate about the art & science of horticulture and the business of agriculture. Two role models that I strive to emulate are: George Washington Carver and Will Allen. Both of these innovators ushered in new paradigms in farming and both advocated sustainability, self-sufficiency and food security. By adopting their principles, I intend to follow in their footsteps; this path requires the utilization of the intrinsic wisdom of nature and the infinite capabilities of S.T.E.M. (Science, Technology, Engineering, Mathematics). My areas of interest include organic agriculture, urban agriculture/vertical farming and community supported agriculture. My plans for the future include an urban farm, research & development/production of industrial hemp and an off-the-grid family farmstead.  

Dakota

Greetings! My name is Dakota and I'm originally from Missouri where I received my BS in Sustainable Agriculture. I'm passionate about my health and also serving as a steward for the health of others. I believe eating good food not only makes people healthier, but happier as well. I look forward to meeting you in the future and until then, I hope you stay healthy, happy and whole!

Farm Recipes 

Sautéed Bok Choy 

Bok choy is the perfect vegetable for a quick, healthy side dish. Here, garlic, ginger, and red pepper flakes add flavor, and a final drizzle of toasted sesame oil brings it all together.

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced
• 1 teaspoon freshly grated ginger (from 1/2-inch piece)
• 1/4 teaspoon red pepper flakes
• 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• 1/4 teaspoon toasted sesame oil
• Salt (optional)

INSTRUCTIONS

1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

By Christine Gallary SOURCE: http://www.chow.com/recipes/28071-sauteed-bok-choy



Tahini - Soy Sauce Greens

Works well with bok choy or vivid choi

• 1 head bok choy or bunch vivid choi
• 1/4 cup tahini
• 1-3 tablespoon water or lemon juice
• 1-2 teaspoons soy sauce or tamari to taste

1.Wash and coarsely chop greens. Put stems into a steamer for two minutes;   then add the leaves and steam for three to four minutes, until tender-crisp. 

2. Drain, pressing lightly to remove excess water.

3. Mix the tahini, water or lemon juice, and soy sauce in a bowl. Pour the sauce over the greens and toss, or by let each person dip pieces of greens into the tahini-soy sauce.o edit.

This week there are two kinds of berries in your share:

Surinam Cherries, which are sweet and slightly tart, bright red fruits that you can eat out of hand, and 

Gooseberries, which are white fruits that must be cooked before eating. They are comparable to cranberries - they are usually stewed with sugar as a kind of sauce, or made into a jam.  

Pyllanthus acidus, the Otaheite Gooseberry or Malay Gooseberry, is beleived to have orignated in Madagascar, then was brought to the East Indies and finally the Caribbean by the 18th century. When cooked with sugar, the fruits turn a beautiful red color for a festive jam or sweet treat.

The small pink fruits are Wax Apples, also called love apple, java apple and rose apple, among other names. Syzygium samarangense is distinct from the related Malay apple, Syzygium malaccense, which sets at a different time of year and has a darker red color. Eat them fresh like an apple - the fruits are refreshing and have a mild, sweet floral flavor.  Try them sliced on a salad, with a sweet balsamic vinaigrette. 

You'll also find many mangoes in your box, mostly Julie and Manzana (apple) varieties, from the Kai Lawaetz Orchard and Garden of Ridge to Reef Farm. These have sweet, smooth flesh and minimal stringiness. 

Have a fruitful week,

Claudia & the crew at Ridge to Reef Farm