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CSA #12


Dear CSA-ers,

This week’s preassembled bag will include Malabar Spinach, Fennel, Cucumbers, Baby Beets, Kale, Summer Squash, Spring Onions, and Eleonora Basil.
Just a quick reminder that our minimum order for delivery is $20. We understand hitting that right on the head may be difficult some weeks, so we just ask that you get close to that each week. If there are circumstances that make that hard for you just reach out to us, your farm team.
This marks the first week we will be offering our summer squash and zucchini through the market. We have been picking sporadically for farm lunches this past week. After sampling some, we are very excited for some of the heirloom varieties we will have for you this year.
This week’s highlighted vegetable is Malabar Spinach (scientific name: Basella alba). Malabar Spinach is a leafy green vegetable hailing from India. When Winter Spinach (scientific name: Spinacia oleracea) is starting to whither in the heat, our Malabar Spinach is just starting to spread its leaves. The two vegetables can be used interchangeably in recipes, but careful observation will reveal some of the differences. Malabar has thicker leaves, with a more succulent texture than those of Winter Spinach. Likewise, it is sometimes used to thicken soups, or as a sturdy addition to stir fries. Our friends Gabby and Daniel from Paducah’s Branch Out restaurant (now open) made an excellent kimchi slaw from it last year. We enjoy it raw in salads or as a topper for burgers and sandwiches. Nutritionally, Malabar is a powerhouse, containing generous portions of vitamins and trace minerals. In particular, it has high levels of Manganese, which is essential for aiding bone density, and the processing of food into energy. We hope you enjoy this vegetable as much as we do!

Malabar Spinach with Mushrooms
1/2 bunch malabar spinach (about 2 c torn leaves)
12-16 oz fresh mushrooms, preferably a little past their prime
1 tsp plus a spritz of canola oil
or Pam
1 tsp ginger paste
1 TB garlic paste
2 tsp soy sauce
2 tsp shaoxing wine (sake or cooking sherry would probably work in a pinch)
mushroom cooking liquid (see below)
salt to taste (only if necessary since soy sauce can be salty)
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Wash the malabar, tear larger leaves into pieces and leave to drain.
Wash the mushrooms with minimal water and dry them well. Separate the stems from the caps. Slice the stems medium-thick, and cut the stems in half. Heat a nonstick frying pan on high heat. Spray with Pam, or use a small spritz of oil (if you prefer not to use nonstick pans, you will need about 1 tsp oil for this). When pan is quite hot, add the mushrooms. Let them cook two or three minutes undisturbed. They should begin to release some of their moisture. Lift the pan slightly off the burner and shake back and forth, holding it level to the stove, giving the mushrooms a little toss without stirring them. Return pan to the hot burner and let the mushrooms cook a few minutes more, then shake-toss again. Repeat several times, until the mushrooms are turning brown and smelling wonderful. When they are well browned, remove to a bowl and set aside. Soon a little liquid will begin to accumulate in the bottom of the bowl. Don’t drain it off.
In the same pan, heat 1 tsp canola oil (or spray with Pam again) on medium-high. Add ginger and garlic pastes and stir-fry a minute or two, until they begin to stick to the pan. Add a little of the reserved mushroom liquid. Continue to stir another minute or two, then add the torn leaves and mushrooms. Stir-fry 1-2 minutes, until leaves begin to wilt. Add the wine and soy sauce. Stir-fry just another minute or so, until all is blended. Remove from the heat, salt to taste, and serve at once.

As always, we wish you an excellent week full of delicious, fresh eating. We thank you for your continued support of our farm and invite you to tell your friends and neighbors about our CSA program.

Thanks so much,
The Magney Legacy Ridge Farm Team