Good week!
Winter has not yet really arrived, neither in temperature nor humidity – so I am still irrigating L. The short days and convenient weather create conditions that are really good for the greens.
The question: "What is this leaf that I got …?" is with us again J.Today’s newsletter is a Guide to Greens ..
But first – please help us close the month of November!!!!
The month of November is ending and we will be charging your cc for this month’s shopping.
I’m reminding you that you receive 2 invoices. One is for fruits and vegetables and sprouts that are exempt from VAT. The second is for the delivery fee and other products that require tax.
You can see details of all your ordering and payments by entering into your account in our website, under the tab “Order and Payment report”. Please make sure that your balance at the bottom of the page is 0. if it is not 0, we may not have managed to charge your cc, so please contact us to settle it.
If you received two invoices (heshboniot mas that are not heshboniot mas kabala) it means that we don’t have your cc details. In this case, please contact us so you can settle this in whatever manner you prefer.
We are always busy at work and we always count on you to help us. 🙂 thanks!!
A guide to our leafy greens:
All of our leafy greens, the entire variety of them, are very rich, nourishing and strengthening and almost always contain a considerable amount of iron, calcium and vitamins C and A.
Almost all can be eaten fresh, raw, in a salad or a sandwich and also sautéd, steamed and cooked. You can switch between the various leaves in recipes freely!!! Here are lots of our recipes for the delicious use of the leaf vegetables (you are always welcome to send us more to add).
And more about leaves in general.
What a variety!:
Tatsoi – also called flat Chinese cabbage, or spoon cabbage. This is newer in our country. A member of the soi family that belongs to the brassica or mustard group.
The flavor is somewhat mustardy in taste but not at all spicy. It comes to us from the east where it is sautéed. In israel, the younger leaves can sometimes be found in baby leaves mixtures.
Turkish Spinach – the Spinach's origin is probably in Central Asia and is called the "herb of Persia”. It is strong in protein relative to other leaves. It is loved by Popeye, although it does not give super powers J. The source of this belief is likely due to a mistake in the location of the decimal point when its nutritional value was first listed by the FDA. It has found its place very well in almost all cuisines of the world. ALA FLORENTINE is a statement that means that the dish comes with spinach. Such respect that it even has its own appendage!
New Zealand spinach – a native of Australia and New Zealand, hence the name, but it belongs to a different family than spinach. It is a good substitute for spinach, especially because it prefers the warmer months, when there is no spinach. It is the only green leaf not recommended for eating raw. You should always cook and rinse it in cold water before use.
Osaka Mustard – beautiful purple / red leaves. The leaf texture remains delicate also when mature. It is spicy and contributes an interesting flavor to any sandwich or salad. Cooking will soften its flavor.
Mizona – delicate and sweet mustard leaves. Cultured in the ancient times in Japan. It goes well with everything and therefore receives a place of honor as an ingredient in numerous dishes. It is also often found in baby leaf mixtures.
Kyle – the mother of cabbage, with the same Latin name and is considered a superfood! It has 7 times the beta-carotene than cabbage. It is currently considered a delicacy, but at first was grown as a nutritious and inexpensive supplement in the meager diets of slaves in America. It was also eaten widely in England during World War II.
Chard – the same exact species as beet, which has small leaves and a large root. Chard was cultivated to have a small root, but large broad leaves, which are bigger and fleshier. Usually chard plants can remain in the garden for several seasons, if they survive the summer. Once, when fighting to remove a veteran chard plant in the garden, I pulled out a very thickened root, which was white and not at all symmetrically shaped. I tasted it. It was as sweet as its brother the beet and so I ate it fresh on the spot!
To make the most of our leaves, you should always:
– Store them refrigerated before preparation. If they arrive wet, from the very much desired rain J, remember to dry them well before storage to prevent decay.
– Wash them just before preparing, when they are whole.
– Eat them raw or cook for only a short time.
I hope I made some order in the green leaves. You are always welcome to ask about unfamiliar creatures that arrive to you J.
One thing all leaves have in common is that they are all happy when it rains! So please join us in our wishes, songs, dances, prayers, etc…. to get fresh water from the sky…
A nourishing and happy week to everyone!
TO HEALTH
Maggie and the garden staff
We expect in our organic vegetable boxes (draft only):
Swiss Chard
Sweet Potatoes
onion
lettuce
Cucumbers
Parsley
Peppers
Kohlrabi
lemon
Butternut squash
In the larger ones also:
Kale
coriander
Potatoes
Organic fruit baskets;
Oranges
Clementines
grapefruit
Larger ones also:
Sweeties
Bananas
