Posts Tagged 'brassicas'

Asian Mix

Our Asian Mix a.k.a. Braising Mix is a truly nice product, especially this time of year when we get consistent cool nights and bright sunny days with the occasional cold front. I love this time of year as much as our greens do. Everything is lined up just right for the healthy development of Brassicas (the family of plants that include most of the greens we grow, including Mustard, Kale, Pei Tsai, Tat Soi and many others) right now. The days are getting longer so there is more sunlight for photosynthesis. At night, when I take a walk with my head lamp on I can see the leaves covered with dew standing perky and fully hydrated. They have developed a strong root system by now so they are never without water or nutrients. The quality of these plants really comes through in our Asian Mix. We’ve harvested it twice for the CSA and we bring it to the Pinecrest Farmer’s Market every Sunday.This is Pei Tsai growing out in the field. This is a delicious and not so well know Asian green that we love and grow every year. It’s a fast growing plant that resembles something between a cabbage and lettuce, so it is great both raw and lightly braised. It has a light, sweet flavor with hints of cabbage and the texture is crisp but soft.

This is Lacinato Kale, a.k.a. Dinosaur Kale, which most people are familiar with. These plants are seeded in the beginning of the season and produce abundantly until the very end. They get sweeter the cooler it is. The kale in our Asian Mix adds heartiness and turns it into something that is very braisable.

This an example of what goes into the mix. From left to right, Yukina Savoy, Lacinato Kale, Osaka Purple Mustard, Pei Tsai, Red Russian Kale and Tres Fin Frisee. It’s a perfect balance of textures and flavors!

Here we are mixing 80+ pounds of the freshly picked leaves for the CSA. When they are all laid out on a table it is pretty spectacular.

This is the finished product, 1/2 pound per bag. We sell these at the farmer’s market for $4.50/each. One bag is enough to make a beautiful salad for up to 5 people or a few salads for a couple. When cooked, greens shrink down substantially in volume, but the nutrition in a dish accompanied by them is very high so you wont need much.

The pictures below where sent to me by Emily, one of this season’s interns.  They are so beautiful I had to add them to this post.

BEAUTIFUL!

Thanks Emily.

After the freezess

We took the row covers off today.  What the bitter wind didn’t burn, the freeze did. We had frost on Monday morning and again, briefly but unexpected,  on Wednesday morning.

Many of the bean plants are fried.

beans, after the freeze

bean rows after the freeze

There are a few beans hanging on, and some flowers, but we’ve lost so much leaf cover that what remains may not recover. We’ll water sparingly to avoid more stress, and see what happens.

Even under cover, the tops of most of the tomato plants froze.
frozen tomato plants

tomato plants after the freeze

We were already harvesting some cherry tomatoes, and most of those fell off the plants. We collected them today, and will bring them to market- time to make Green Tomato Jam! The larger tomatoes are still on the plants, in various stages of sizing up. We’ll see what happens with them.

The brassicas as a whole, as well as the chard and carrots, fared much better. They’re bright and perky, as you can see here. But look closely to the right and the left and you’ll see burnt banana leaves and bronzed guava leaves. The greener trees in the background are avocados, which seem for the most part OK- a little bronzing on some top leaves.

happy carrots after the freeze


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