Merrimack Valley Magazine

MVCSA – Bok Choy with Sweet Peppers

August 16, 2021 by Marc and Christopher Horne

Many varieties of beautiful green vegetables become available in the late spring and early summer. Often, the issue with these vegetables is that they can be bitter, overwhelmingly so if not handled properly.

To manage the bitterness, we can borrow a simple technique from classic Chinese cuisine. It involves quickly boiling the greens in salted water, adding a pungent sauce, and then pouring hot oil over the sauce to gently cook and aromatize the vegetables. There are multiple reasons this works so well. The quick boil removes some of the bitter flavor. And since the vegetables aren’t sliced, the cell walls aren’t damaged, which also limits the release of bitter flavors. Lastly, the pungent sauce and hot oil release sweet and spicy flavors that balance out any remaining bitterness.

BOK CHOY WITH SWEET PEPPERS

Start to finish: 20 minutes
Servings: 4-6

2 pounds baby bok choy
1 small red bell pepper, sliced
1/4 cup vegetable oil
4 tablespoons salt
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon crushed red pepper (Aleppo pepper or gochugaru work equally well)
1 tablespoon sesame seed
1 teaspoon sugar

Fill a large stockpot with 4 quarts of water and 4 tablespoons of salt. Bring to a boil.

In a small bowl, combine the minced garlic, ginger, soy sauce, sesame oil, red pepper and sugar. Stir to combine and set aside.

When the water reaches a boil, add the bok choy and cook for
2 minutes. Remove from the water, strain thoroughly and place on a platter

Evenly distribute the bell pepper and garlic ginger sauce over the bok choy.

In a small saucepot, add the 1/4 cup of vegetable oil and place over medium-high heat just until there is a wisp of smoke. Immediately remove from the heat and carefully spoon the hot oil over each piece of bok choy.

Top with sesame seeds and serve immediately.

This is excellent on its own or served with a side of steamed rice. It’s also great as a side dish for grilled meat and fish.

MVCSA – Warm Salads: Peas and Braised Lettuce

June 12, 2021 by Marc and Christopher Horne

With the warm weather comes the spring CSA for those of you who subscribe to one. Soon, many varieties of spring greens will become widely available, and unless you think creatively, you risk making your meals tiresome if you only serve variations on the traditional salad, particularly if your CSA box contains greens in abundance. If you don’t subscribe to a CSA, keep your eyes out as spring greens appear at farm stands throughout the Merrimack Valley.

PEAS AND BRAISED LETTUCE

This is our take on a classic French farmhouse dish. It’s a wonderful example of utilizing the best that spring has to offer, and makes for a more interesting course than basic peas and onions.

Start to finish: 20 minutes
Servings: 4-6 as a first course or side

12 scallions (green onions), chopped
6 radishes, sliced in half
1 cup green peas (fresh is best, but frozen will work, too)
1 large head of soft spring lettuce with the core removed (we prefer Tokyo bekana, but any soft spring lettuce, such as baby gem, Boston lettuce or romaine, will work wonderfully)
4 tablespoons butter
1/4 cup white wine (substitute 1 tablespoon of white wine vinegar if you don’t want to use wine)
1/2 cup chicken broth (homemade is best here, canned is great, but be sure to use low-sodium)
1 tablespoon sour cream
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped mint
1/4 teaspoon salt
1/8 teaspoon black pepper

Place a large saute pan over medium-high heat.

When the pan is hot, add 2 tablespoons of butter, the sliced radish, and the chopped scallions, cook 2-3 minutes.

Add the white wine and cook for 2 minutes until evaporated.

Add peas and cook for 2-3 minutes.

Add the chicken broth and bring to a boil.

Reduce the heat to low and add the lettuce leaves. Stir until slightly wilted.

Add the salt, black pepper, sour cream, chives, parsley and mint. Stir to combine.

Turn off the heat and add the remaining
2 tablespoons of butter, stirring until the butter is melted.

Serve immediately while still hot.

MVCSA – Warm Salads: Pan-Roasted Cabbage and Beet Salad

May 31, 2021 by Marc and Christopher Horne

PAN-ROASTED CABBAGE AND BEET SALAD

Pan-roasting small, young spring cabbages is a great way to turn a farm stand staple into an interesting dish. The normally bitter cabbage will become much sweeter while browning in the pan, and it pairs wonderfully with tender beets and creamy goat cheese.

Start to finish: 50 minutes
Servings: 4 as a first course

1 small head of cabbage, cut into quarters (we like to use caraflex cabbage, but any small green cabbage will work well here)
6 baby beets
4 ounces goat cheese, crumbled
1 grapefruit, sliced with peel removed
1/4 cup chopped pistachios
1/4 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 400 F.

Wrap beets in aluminum foil and roast at 400 F for 30 minutes or until tender. Set aside to cool.

When the beets are cool, remove from foil and cut in half.

Place a cast-iron pan or heavy-bottom skillet over medium-high heat.

When the pan is hot, add half of the olive oil
(2 tablespoons) and place the quartered cabbages in the pan. Cook until well browned on each side — about 4-6 minutes per side.

Into a small bowl, combine the remaining olive oil, lemon juice and salt and pepper, and whisk to make a dressing.

On a platter, place the browned cabbage, cooked and halved beets, and grapefruit slices.

Drizzle the dressing over the cabbage, beets and grapefruit.

Garnish the platter with the crumbled goat cheese and chopped pistachio.

Merrimack Valley CSA Spotlight

May 13, 2021 by Kristin Cole

Joining a Community Supported Agriculture (CSA) program is a way for you and your family to support Merrimack Valley farmers and food producers, while boosting the amount of local, fresh and healthful ingredients in your meals.

Want to find one near you? Check out this list of the region’s best. Know of one we may have missed? Let us know at editor@mvmag.net.

Once you’ve signed up, make sure you check out MVM’s Merrimack Valley CSA column, which includes expert advice on how to prepare and cook your local ingredients. You can find it online or in the latest print edition of Merrimack Valley Magazine.

Bear Hill Farm

Bear Hill Farm in Tyngsborough has a CSA season that runs from June until the middle of October. The share is sized for a family of four, and you can sign up and learn more at their website.

Chris’ Farm Stand

Choose between a small or large share at Chris’ Farm Stand in Haverhill. Pick up in Tuesdays in Haverhill from 2-7 p.m. Their website includes an extensive list of the expected 2021 harvest, as well as sign-up details.

Cider Hill Farm

Cider Hill Farm are excited to announce that their 2021 registration is now open. Pick up is every Wednesday from June 16 through October 13, 10 a.m.-6:30 p.m. with an after-hour pick-up option. Learn more about this Amesbury-based CSA here.

Farmer Dave’s

Farmer Dave’s, based in Dracut but available at pick-up locations throughout the region, is committed to keeping their community strong and healthy and their food sustainable and local. Each week, they offer a newsletter containing CSA site information, vegetable education, storage tips, recipe and video links as well as information about what is happening on the farm. Registration for the 2021 season is now open. Click here to register, or for more information.

Heron Pond Farm

Heron Pond Farm, which offers a year-round CSA program, will be kicking off the summer CSA program on June 7, but you can register now. Members can choose from a full or partial portion, and between two different groups of crops. New Hampshire pick-up locations include South Hampton, Dover and Portsmouth, or you can grab your CSA offerings in North Andover if you’re south of the border.

High Road Farm

High Road Farm is a soon-to-be-certified organic farm focused on growing nutrient-dense vegetables through pasture grazing livestock, crop rotations and amending soil with locally sourced natural materials. They work with fishermen, crab trappers, hay farmers, landscapers and horse stables to transform Newbury’s organic waste materials into well-balanced compost for their fields.

Their summer CSA share will run for 10 weeks starting in mid-June and running through mid-August. Learn more here.

Horne Family Farms

Horne Family Farms is a family-owned farm using all organic practices based in Londonderry, N.H. Their CSA program offers a “one size fits all” vegetable share that is home delivered. Throughout the season, they will work with you to make sure you receive the right mount and kinds of vegetables for your family. Click here to learn more about their CSA program.

Merrimac CSA

The Merrimac CSA is open for the 2021 season and packages can be purchased on their website here. Options range from a half share to a full share, and available crops include beets, cabbage, carrots, eggplant, cucumbers, onions, peppers, radishes, rutabaga, kohlrabi, lettuce, broccoli, kale and more. Visit here for more details.

Old Stone Farm

Old Stone Farm is located in West Newbury, Mass., and offers a weekly farm share program. The program includes a box packed with a variety of produce harvested on the farm during that week. Visit here for more information on seasonal crops and to purchase a farm share.

Pleasant Valley Gardens

The Pleasant Valley Gardens in Methuen have been operating for over 100 years. Their CSA program offers weekly harvests from mid June through October, with packages ranging from full shares to half shares and small shares. Click here to find the printable application for a CSA membership.

MVCSA – Hearty Grains: Farro Risotto with Herbs

March 23, 2021 by Marc and Christopher Horne

When people think of New England farms, grains may not be the first crop that comes to mind. However, this region has a rich history of grain production, so much so that three sheaves of wheat are visible on Vermont’s state flag. In the 19th century, French and English settlers transformed the Green Mountain State into one of the largest grain producers in the country, earning it the moniker “Breadbasket of America.”

Drawing on this history, and the availability of incredible New England-grown grains from producers like Maine Grains, or through the Northern Grain Growers Association in Vermont, we are offering two Italian-inspired classics with a local twist.

The secret to the recipes is to use the best quality grains and to soak them overnight for optimal texture and flavor. These hearty, simple dishes are particularly satisfying on cold New England evenings.

FARRO RISOTTO WITH HERBS

This is a take on classic Italian risotto. It’s simpler to prepare than the traditional rice dish, and much more flavorful.

Start to finish: 24 hours to soak, 20-30 minutes cooking time

Servings: 4-6 as a main course

2 cups farro 4 tablespoons butter
2 tablespoons olive oil 6 medium shallots, sliced
1/4 cup white wine vinegar 6 cups chicken stock
1 cup Parmesan cheese, freshly grated
1/2 teaspoon black pepper, freshly ground
2 teaspoons kosher salt 1 cup parsley, chopped 1/4 cup chives, chopped 1/4 cup tarragon, chopped

About 24 hours before cooking, soak the farro in the chicken stock. Keep it in the refrigerator.

Place a large saucepan or Dutch oven on the stove over medium-high heat.

Add half (2 tablespoons) of the butter and 2 tablespoons of olive oil to the pan.

When the butter is melted, add the shallots, salt and pepper. Brown for 2-3 minutes until the shallots are golden.

Add the white wine vinegar to the pan and cook for 2-3 minutes.

Carefully add the chicken stock and farro to the pan. Bring to a boil, stirring occasionally.

Once the stock boils, reduce to a simmer, stir occasionally, and cook until the grains are tender and have absorbed the stock (10-20 minutes).

Remove from the heat. Add the remaining butter to the pan (2 tablespoons), as well as the parsley, chives, tarragon and Parmesan cheese. Serve immediately.