7/28/2019 2013 Season, Harvest #3

1/5

2013 Season, Harvest #3The Soil Is Where Its At

Where it all beginsand endsand starts all over again. Every

time you bite into Wildwood Farm produce, you're taking in the

miraculous alchemy of premium soil, sunshine, and water (oh

yeah, then there's the hard work

and a little luck, too). As Laurel &

Paul have said, their soil is their

primary crop. They're no

dummies; when it came to siting

this grand experiment, they

picked a patch of the richest dirt

on the planet, classified as

mollisol (among the 12 orders of

soil taxonomy). Mollisols are

among the most fertile soils on

the Earth. Born under grassland

vegetation, they are well-known for their dark brown to black

organic rich surface layers. These soils have a granular

structure and soft consistency when dry. Mollisols are rich in

calcium and others nutrients, and generally possess high

moisture retention.How do I know any of this? An event

sponsored byGrow Organic focusing on building nutrition

from the soil up featured Laurel and Paul as presenters, plus James Cassidy, a soil

scientist with a holy rollers approach to educating people on soil value. This is the

stuff wars are fought over,"he said, holding up a handful of Wildwood Farms basic

building block. This map of nationwide mollisol distribution is from theNRCS website,

an effort of Federal and State agencies, universities, and professional societies to

deliver science-based soil information. Geek out further withHood River County soil

survey data, if this is an area that interests you, otherwise we'll move on to some

ideas for enjoying all the healthy food that springs from this rich resource.

Bok Choy and Tatsoi

http://groworganics.org/http://groworganics.org/http://soils.usda.gov/technical/classification/orders/mollisols_map.htmlhttp://soils.usda.gov/technical/classification/orders/mollisols_map.htmlhttp://soils.usda.gov/technical/classification/orders/mollisols_map.htmlhttp://soildatamart.nrcs.usda.gov/Manuscripts/OR629/0/or629_text.pdfhttp://soildatamart.nrcs.usda.gov/Manuscripts/OR629/0/or629_text.pdfhttp://soildatamart.nrcs.usda.gov/Manuscripts/OR629/0/or629_text.pdfhttp://soildatamart.nrcs.usda.gov/Manuscripts/OR629/0/or629_text.pdfhttp://soildatamart.nrcs.usda.gov/Manuscripts/OR629/0/or629_text.pdfhttp://soils.usda.gov/technical/classification/orders/mollisols_map.htmlhttp://groworganics.org/

7/28/2019 2013 Season, Harvest #3

2/5

Beautiful, dark green tatsoi is often described as the flavor offspring of spinach plus

bok choy, and can be used similarly to either, raw in salads or chopped into stirfries.

Theres a nice mustardy, cabbagey "bite" and a pleasing shape to their little scoop-like

leaves. If you feel like trying it on the grill, here are guidelines forGrilled Bok Choy or

Tatsoifromharmonioushomestead.com. Be sure to preheat the grill for a good 10 min.or so; prepping the veggies will only take a few minutes (drizzle with olive oil and soy

sauce and sprinkle on a light coating of salt and pepper on cut sides), and cooking

time is likely to be around 5 min. Don't be afraid to get a nice char on it.

FromIn Good Heart Farm's website, a couple of recipes forSpring Greens Risotto, or

Tatsoi/Bok Choy Stirfry I love the creaminess of arborio rice

offset by the tonifying effect of a generous handful of wilted

greens; either of these recipes can make good use of

combinations ofspinach, kale, chard, and garlic greens inaddition to your Asian greens (in the stirfry, substitutechopped green garlic for part or all of the regular garlic &

green onions specified).

I'm going to try this recipe for homemade5 Spice Powder,

courtesyjacquelinechurch.com she says if you make it, you'll

never buy it again.

Then I'm going to

try it with this this

recipe forSoy

Ginger Glazed

Chicken with Tatsoi

& Bok Choy, from a

different website (now all I have to buy is

star anise and Szechuan pepper to go with

my fennel seed, stick cinnamon, and cloves).

Radish SaladRadishes aren't part of this week's share but if you have

some left over from last week, I can recommend an unusual

salad I found surprisingly good. It's from Mark Bittman's

How to Cook Everything, and I love how simple and

unexpected it is. You may not imagine you want to chomp

http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/http://harmonioushomestead.com/http://harmonioushomestead.com/http://bensproduce.blogspot.com/http://bensproduce.blogspot.com/http://bensproduce.blogspot.com/http://bensproduce.blogspot.com/2010/05/tat-soi-and-kale-and-spinach-oh-my.htmlhttp://bensproduce.blogspot.com/2010/05/tat-soi-and-kale-and-spinach-oh-my.htmlhttp://bensproduce.blogspot.com/2010/05/tat-soi-and-kale-and-spinach-oh-my.htmlhttp://jacquelinechurch.com/how-to-make-chinese-5-spice-powder/http://jacquelinechurch.com/how-to-make-chinese-5-spice-powder/http://jacquelinechurch.com/how-to-make-chinese-5-spice-powder/http://jacquelinechurch.com/about-jacqueline/http://jacquelinechurch.com/about-jacqueline/http://jacquelinechurch.com/about-jacqueline/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://www.barnesandnoble.com/listing/2694977001856?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2694977001856http://www.barnesandnoble.com/listing/2694977001856?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2694977001856http://www.barnesandnoble.com/listing/2694977001856?r=1&cm_mmca2=pla&cm_mmc=GooglePLA-_-Book_25To44-_-Q000000633-_-2694977001856http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://wifandhub.com/2010/09/07/soy-ginger-glazed-chicken-with-bok-choytatsoi/http://jacquelinechurch.com/about-jacqueline/http://jacquelinechurch.com/how-to-make-chinese-5-spice-powder/http://bensproduce.blogspot.com/2010/05/tat-soi-and-kale-and-spinach-oh-my.htmlhttp://bensproduce.blogspot.com/2010/05/tat-soi-and-kale-and-spinach-oh-my.htmlhttp://bensproduce.blogspot.com/http://harmonioushomestead.com/http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/http://harmonioushomestead.com/2012/05/15/grilled-bok-choy-tatsoi-recipe/img_4047/

7/28/2019 2013 Season, Harvest #3

3/5

on mouthfuls of raw chopped onion & radish, but add a bit of minced parsley and lime

juice and voil, flavorfulness happens! Adjust ingredient portions to however many

radishes you have on hand. Accidentally, I found this went well with brown rice; it

could be served on a bed of bulgar wheat quite nicely.

Ingredients: 16 radishes, sliced: one small white onion, chopped: 1 tablespoon salt,1/4 teaspoon pepper, 2 tablespoons fresh-squeezed lime juice, 2 tablespoons

chopped fresh parsley or cilantro.

Method: If time allows, toss radishes and onion with salt in a strainer and let sit 15min.; rinse and drain. Toss radishes and onion with the salt, pepper, lime juice and

parsley. Taste, adjust seasoning, and serve immediately or refrigerate up to one hour.

Variation: Radish-Celery-Mint Salad. Substitute 1/2 cup chopped celery for the onion,olive oil for the lime juice, and orange juice for the lemon juice. Toss radishes with 1/2

cup finely chopped fresh mint leaves, sprinkle with salt and pepper, drizzle with oil

and orange juice, toss and serve.

Swiss Chard & CarrotsI've had the Debra MadisonGreens cookbookfor a long time and love it, so I went in

search of inspiration for a bundle of lovely chard. Although not exactly what I'd hoped

for, I did find her recipe for Chard and Slivered Carrots. "Leaves and stems of chard arealmost 2 different vegetables in terms of texture and taste," she says. "Here, theyre

served together with narrow slivers of carrots, dressed with oil, and seasoned with

garlic and chilies. This is a clean dish, and can be served at room temperature as a

salad with a splash of vinegar or lemon juice added for tartness."

Ingredients: 3 tablespoons virgin olive oil, 1 clove slicedgarlic, 2-4 dried red chilies, one bunch swiss chard, 3

medium carrots, along with salt, pepper, vinegar or lemon

wedges.

Method: "Warm the olive oil in a pan with the garlic andchili peppers. When the garlic slices are brown, remove

them, and set the oil & peppers aside. Separate chard

stems from leaves. Cut leaves into large pieces. (Here she

gives instructions for peeling the outer, transparent skin

from the stems I'm going to skip that step.) Chop stems

http://www.biblio.com/details.php?dcx=510291942&aid=frg&utm_source=google&utm_medium=product&utm_campaign=feed-details&gclid=COqOj_DO2rcCFQXZQgodFTcAPwhttp://www.biblio.com/details.php?dcx=510291942&aid=frg&utm_source=google&utm_medium=product&utm_campaign=feed-details&gclid=COqOj_DO2rcCFQXZQgodFTcAPwhttp://www.biblio.com/details.php?dcx=510291942&aid=frg&utm_source=google&utm_medium=product&utm_campaign=feed-details&gclid=COqOj_DO2rcCFQXZQgodFTcAPwhttp://www.biblio.com/details.php?dcx=510291942&aid=frg&utm_source=google&utm_medium=product&utm_campaign=feed-details&gclid=COqOj_DO2rcCFQXZQgodFTcAPw

7/28/2019 2013 Season, Harvest #3

4/5

into 2-inch lengths, then lengthwise into narrow strips. Scrub the carrots, slice them

into long, 1/4 inch diagonals, then lengthwise into narrow strips. Bring 4-5 quarts

water to a boil, and add 4 teaspoons of salt. Briefly cook chard stems and the carrots

separately until each is tender from 1 to 3 min. Remove them from the water and set

aside. Plunge the chard leaves into the water and cook just until tender. Remove themto a colander and press or squeeze to remove excess water, then put them in a bowl

with the stems and the carrots and toss them with the flavored oil. Season with salt

and serve with vinegar or squeezes of lemon juice."

What I'm going to do instead: I'll chop the chard as she directs, and flavor the olive oiltoo, but then I'm planning to massage the raw chard leaves with the garlicky oil and a

bit of salt, using the rest of it to lightly saut the carrots (which I won't bother to chop

into quarter inch diagonals first, because these will be babies the first from the hoop

house) and chard stems, perhaps with a tiny bit of water and a lid over the pan verybriefly for a steamy effect. That's it! Unless, that is, I eat all the carrots raw first.

Spinach, Kale or Chard, Mediterranean-StyleWe are so lucky. There's just nothing better than spinach (or any of these fresh leafy

greens) grown within 5 miles and about 5 minutes from where it's going to be

consumed. While any of these greens are great raw tossed into salads or sandwiches,

or torn into warm pasta or rice, this is a cooked preparation, also from Mark Bittman's

1000-page cooking bible: Spinach with Currants and Nuts, a "Mediterranean classicwhich he says could also be made with raisins and almost any other greens.

Ingredients: 1/4 cup currants or raisins, 1 pound spinach washed & trimmed of thickstems, 1/4 cup olive oil, 1 teaspoon minced garlic (optional), 1/4 cup broken walnuts

or pine nuts, briefly toasted in a dry skillet; salt and freshly ground pepper.

Method: Soak currants in warm water about 10 min. Chop the spinach roughly (I'mskipping the parboiling/steaming step that he recommends; I just don't think this

tender spinach will need the extra cooking). Warm the olive oil in a large skillet over

medium heat; add garlic and saut a few minutes before adding spinach and raising

the heat. Cook for about 2 min. to wilt. Drain the currants and add them along with the

nuts. Reduce heat and cook a couple more minutes, "until everything glistens." Sprinkle

with salt-and-pepper, serve hot or at room temperature.

Flavor Variations for Simply Cooked Spinach or Kale

7/28/2019 2013 Season, Harvest #3

5/5

If you choose to steam, saut or parboil your greens, but you're stuck for ideas on how

to dress them up a bit, here are a number of suggestions from Mark Bittman, who

advises tossing greens "in a large skillet over low heat with any of the following, alone

or in combination (again, he is starting with cooked greens, not raw--suit yourself):"

extra-virgin olive oil freshly squeezed lemon or lime juice soy or Worcestershire sauce crumbled feta cheese or grated Parmesan vinegar, especially balsamic, rice or Sherry any vinaigrette or flavored oil a sprinkling of dark sesame oil bonito flakes

toasted sesame seeds or breadcrumbs

Bok Choy, Mediterranean-StyleSticking with Bittman, and the Mediterranean influence (a nice variation to the more

ubiquitous Asian style recipes), here's an alternative for full-sized bok choy.

Ingredients: 1 head bok choy, 3 tablespoons olive oil, 1/2 cup water or stock, 2tablespoons capers, 1/4-1/2 cup chopped pitted olives (green, kalmata, or black, but

preferably oil-cured), 1 tablespoon minced garlic, fresh lemon juice or balsamic

vinegar.

Method: Separate leaves from stems of bok choy, and chop stems into 1-inch pieces.Leaves can be cut into ribbons or pieces, whatever size you like. Heat the oil in a large

skillet for 1 min., then add stems and cook a few minutes, until they just lose their

crunch. Add the greens, a sprinkle of salt & ground pepper, and whatever liquid you're

using (vegetable, chicken or beef stock, or water). When the greens are tender add

remaining ingredients and cook for another minute, then add freshly squeezed lemon

juice or balsamic vinegar to taste (start with a tablespoon).