CSA #15 (9/2/2025)
Check out the nice pieces about Henry’s Farm that were in the Chicago Sun Times this weekend — both an article by Stefano Esposito, and a piece by the photographer Pat Nabong.
And be sure to mark your calendars for Saturday Oct. 11, and come to our Annual Farm Tour and Festivities. Details coming soon!
In Your CSA This Week
Fall Radishes
Arugula
Sweet Peppers
Tomatoes - Tomato production has slowed down with the cooler weather, so if there are not enough tomatoes, you may get another vegetable instead
Basil
Edamame
Mixed Baby Choi, possibly with a choice of Amaranth or Purslane — see Food Notes about these delicious and nutritious wild greens below.
The Amaranth Greens are young and tender, and may be stir-fried or used like spinach in all your favorite cooked spinach dishes.
Food Notes: Wild Things!
The tender leaves of Amaranth are a valued food all over the world, from Asia to the Himalayas to North and South America and the Caribbean. In China, tender young amaranth leaves are used as a stir-fry vegetable called yin choi. In the Caribbean it is known as callaloo, and used in delicious soups and sautees. And true Saag Paneer is made with wild amaranth greens, not spinach!
Although amaranth stems may be large, they cook down nice and tender, so there's no need to strip the leaves from the stems. Just chop the whole bunch into 1- or 2-inch lengths, then boil or saute, and use in your favorite dishes that call for cooked spinach.
Here is a quick and easy recipe, which you can have as a side dish on its own, or over rice or pasta. It’s also a great base for a “spinach” soup. Just add stock or milk/cream and blend it until smooth.
SAUTEED AMARANTH
1 Tb olive oil
2 onions, chopped
1 tablespoon minced garlic
1/2 cup chicken or vegetable broth
1 pound Amaranth greens and stems, washed, rinsed and sliced
Salt and pepper to taste
In a large skillet, heat the olive oil, and then add the onions, and cook until soft. Add the garlic and cook another minute. Then add the broth and bring to a simmer. Add the greens, in batches if needed. Cook until soft, stirring often. Season to taste and serve.
NUTRITIONAL HIGHLIGHTS: Like most native plants, amaranth is rich in vitamins and minerals, including vitamins A, B6, C, riboflavin and folate, as well as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.
Purslane Health Benefits
Purslane is high in omega-3s, and great either raw in salads, or sauteed with eggs or other vegetables. People around the globe have known and loved purslane as far back as we know. It was cultivated in ancient Egypt and was enjoyed by the ancient Romans, Greeks, and Arabs. In Europe, its cultivation goes back to the 13th century.
Until recently, it was considered a weed here in the U.S., although flower gardeners love its more showy cousin, Portulaca or Moss Rose. Weed or not (and we say Not!), purslane is a worthy addition to your salad repertoire -- tasty and healthy!
Like other "weeds," purslane is far more nutritious than most domesticated greens. Here are just a few of its health benefits:
* Seven times the beta-carotene of carrots
* Six times more vitamin E than spinach
* Fourteen times more Omega 3s than other greens
* Strong anti-oxidant activity
* And folk medicine holds that purslane cures insomnia!
How to Use Purslane
* Toss into salads -- not just green salads, but beet salads, potato salads, egg salads, and more!
* Add to soups and stir-fries
* Add to scrambled eggs or omelettes
* Lightly steam for 4 to 5 minutes, then serve with salt and butter
* Add to smoothies
* Try this simple Turkish Purslane Salad with Yogurt, and substitute Shiso for the Mint!
Henry spent much of the day planting the crops that you’ll see in your October and November CSA Shares. The soil is bone dry and dusty, so we need to run drip tape over the seeds to get them to germinate. And we’re hoping for a nice rain some time soon!
