Ventura County's Support-Local Program

Harvest Recipe for May: Braised Artichokes and Mushrooms

Our new monthly Harvest Recipe Series continues! Here’s what crops are being harvested this month and a recipe using some of this local bounty.

2016-05-Harvest-Recipe-MAY-LOGO Totally Local VC‘s new monthly  Harvest Recipe Series continues!

Each month, we’ll take a look at what local and in-season crops are being harvested, provide some interesting information about each of them and top it all off with a tasty recipe that uses some of this fresh local bounty. Yum!

What is growing in May?

As the season’s weather turns to cool, misty mornings gently burned away by the warmth of the spring sun, afternoons come upon us with a cooling breeze and a chill still fills the night. May is upon us – it is time for work to begin. So, why not sow those seeds and let the planting begin!

Here are just a few suggestions of some very interesting & yummy May veggies that we just love

 

Radish French Breakfast

Oblong, rose-scarlet radishes with crisp white flesh. Mildly pungent flavored roots. Harvest in just 35 days when roots are still small.

Spinach Bloomsdale

Introduced to American gardeners way back in 1826, this heirloom variety has thick, crinkled bright green leaves that are rich in antioxidants and vitamins. Continually pick the outside leaves.

Baby Broccoli

Harvest the stems, flowers and leaves and use in stir-fries or steam as broccoli. Prolong the harvest by picking before the flower buds open. Yields 750g per plant.

Tomato Black Cherry

Aptly named for their dark, sweet and juicy flesh which makes them look just like cherries, which we all adore. Purple-black, round and exceptionally sweet fruit that is above even the Tommy Toe flavor standard. Very good disease resistance results from a strong and vigorous plant. Harvest in 9 weeks from transplant, yields 7.5kg/plant.

Zucchini Black Beauty

Pick flowers for stuffing or leave fruit until it is 15cm long. Produces more fruit than the standard hybrid Black Jack. Just 9 weeks to harvest.

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Nasturtium Trailing Mix

Perfect for those gardeners beginning their flower adventure because these are just so easy to grow. A brilliant mix of reds, yellows and oranges look wonderful cascading from hanging baskets and over garden edges.

Get your vegetables from local farmers!

Our local Farmers’ Markets, CSAs (Community Supported Agriculture) and Farm Stands are a great way to eat local and help support our area farmers and ranchers. Check out our Totally Local VC Resource Guides for Food for more information on where to buy local in our county.

May is a month of spring. Here’s what’s popping up at your local Farmers’ Markets, in CSA baskets and at area Farm Stands:

Apricots
Artichokes
Asparagus
Avocados
Basil
Beans, Green
Beets
Broccoli
Cabbage
Carrots

Cauliflower
Celery
Chard
Cherries
Cucumber
Eggplant
Grapefruits
Kale
Kohlrabi
Kumquats

Lemons
Lettuce
Mushrooms
Mustard
Navel Oranges
Okra
Onions, dry
Onions, Green
Peaches
Pears, Asian

Peas, Green
Plums
Potatoes
Raspberries
Spinach
Squash, summer
Strawberries
Tangerines
Tomatoes
Turnips

If you’d like to experience the true Taste of Local,
attend one of our Totally Local VC Dinners

And to top it all off, why not try making our May Harvest Recipe of the month?!

Braised Artichokes and Mushrooms
Serves 2
Print
Ingredients
  1. 4 cups sliced mushrooms (buttons, crimini, chanterelles, oysters)
  2. 6 baby artichokes (or 3 large ones)
  3. 1 leek, green part removed, white section cut into 1/2 inch rounds 2 garlic cloves, peeled and minced
  4. 1/2 cup local Four Brix or Cantara Cellars white wine 1 quart chicken or vegetable stock
  5. 2 teaspoons fresh thyme, roughly chopped
  6. 1 tablespoon fresh oregano, roughly chopped
  7. 2 tablespoons Buon Gusto Farms olive oil for sautéing
Instructions
  1. Peel the outer layers off the artichokes until you expose the green section
  2. Cut off the top “thorns”, gently peeling away the outer layer of the stalk.
  3. Cut each one in half and store the halves in lemon water until ready to use (prevents browning).
  4. Heat 2 tablespoons olive oil in a large sauté pan over medium-heat.
  5. Add the mushrooms and cook for 5-6 minutes. You want to get a little brown color on the mushrooms while cooking.
  6. Add in the leeks, toss gently and allow to soften.
  7. Add the garlic and cook everything, stirring frequently, until fragrant.
  8. Add in your prepared artichokes.
  9. Pour in the white wine and allow the heat to reduce the liquid by half.
  10. After it’s reduced, add the stock, cover the pan and gently simmer for 30 minutes.
  11. After 30 minutes, the artichokes should be tender and the broth well reduced.
  12. Season with sea salt, and stir in the fresh cut herbs.
Notes
  1. You can serve this as is, or add some of your favorite cooked beans, non-gluten grains, or serve over grilled chicken, grilled fish or meat.
  2. Enjoy this wonderful Taste of Local!
Totally Local VC http://www.totallylocalvc.com/
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