Fourth Charlestown Farm Pickup

Friday, June 19, 2009

This week at Charlestown Farm, we got lots of greens again - mixed loose leaf lettuce, Asian greens, arugula, two heads of butter lettuce and some baby bok choy. We also took home more turnips, radishes, and garlic scrapes. We also picked a pint of strawberries. New for this week, the share featured beets. My husband and I aren’t really beet people, but we seem to be in the minority. There are many beet dishes that we’ve tried, and generally we like them just fine - the first time. It’s the leftovers that get us. However, I haven’t given up hope yet (and of course we can always make pickled and canned beets for my mother-in-law). These are small baby beets, and I’m planning on roasting them and serving them on a salad - something we haven’t tried yet.

The bok choy have already been eaten - in a risotto.

Bok Choy and Pinto Bean Risotto
1/2 - 1 lb of bok choy (or cabbage)
1/2 c pinto beans (or other red beans)
1 c arborio rice
1 onion, diced
2 oz pancetta, diced
1/2 c carrot, diced
4 garlic scrapes, diced
1/2 c white wine (preferably dry)
3 c stock
3 T oil
2 T butter
1/4 c freshly grated Parmesan cheese
Fresh Sage Leaves

1. Soak the beans for 8 hours or overnight.
2. Drain the beans and cook in about 6 cups of water with a handful of fresh sage leaves for 45-60 minutes until done.
3. Slice the bok choy in to 1/4 inch ribbons
4. Either steam the bok choy separately, or be lazy like me and put them in a metal colander over the simmering beans (it’s the environmentally friendly way - just keep in mind that this will turn the water a not-so-attractive color). Steam for 5 - 10 minutes until bright green, keeping the stems crisp.
5. Heat up the oil in a large sauce pan. Add the pancetta and cook for 5 - 10 minutes until brown. Add the onions and carrots and cook until soft. Add the garlic scrapes and cook 2 more minutes.
6. Put stock into a small sauce pan and bring to a simmer.
7. Add the rice, and cook, stirring constantly for 2 minutes making sure the rice is coated with oil.
8. Add the white wine, and simmer until the liquid is almost gone.
9 . Add 1/2 cup of the stock, the beans, and bok choy. Cook, stirring frequently until the liquid is almost gone. Repeat the stirring until liquid is absorbed process with the rest of the stock, 1/2 cup at a time.
10. Test the rice to make sure it’s done, then add the butter and Parmesan cheese, cook until melted.
11. Serve. Makes excellent leftovers.