First Week Newsletter and Recipe

Welcome Members to the first week of our 2008 season.  We're so glad to have you as a part of our farm and we're really looking forward to a great season.  We've been hard at work for several months getting seedlings started in the greenhouse and planted out in the fields.  With the recent bit of rain followed by heat and humidity, things are starting to really grow.
 
Here's what to expect this week at the farm:
 
Lettuce:  a mix of varieties including green oak leaf

Greens:  a choice of spinach, arugula, collards, chard, or kale
 
Radishes:  always a spring staple!  Two varieties, either French Breakfast (with the white tips) or Cherry Belle
 
Bok Choy:  one of our favorites.  Check the recipes below for some ideas.
 
U-Pick Daisies!  A surprise perennial
 
While this is a less than "overwhelming" first week, rest assured that there is a lot of delicious food out there growing for you and we'll do our all to keep it coming 'till your fridge is full.  Also, this year our plan is to send farm Newsletters via e-mail to save on paper and make sure that we don't run out of recipes in the pick-up stand.  See recipes below.
 
Thanks again!  Dave, Emma, and Eli
 
 
ABOUT BOK CHOI
            Bok Choi (a.k.a. Pak Choi) is a member of the cabbage family.  This delicate green is traditionally used in Chinese and Korean cooking, and is eaten both raw and cooked…..
 
Sesame Bok Choi
Great served with brown rice.  Makes 2 servings
1 cup of chicken or vegetable broth
3 tablespoon of unsalted butter
3/4 lb of baby bok choy
1/2 teaspoon of sesame oil
Bring broth and butter to a simmer in a deep heavy skillet.  Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes.  Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste.  Pour mixture over bok choy.
 
Thai Vegetable Stir-Fry with Bok Choi
Serve over rice.  (Serves 4)
3 medium cloves garlic, peeled
2 jalapeño peppers, seeded & chopped
1 teaspoon lime zest (grated peel)
14 oz. can coconut milk
1 lb. (about 4 cups) mixed vegetables (broccoli, carrots, peppers, zucchini, onions, kohlrabi, etc.)
1 small bok choi, stems sliced and leaves left whole
1/4 teaspoon red pepper flakes
1 tablespoon soy sauce
1 tablespoon fresh lime juice
10 fresh basil leaves, slivered

1.      In a food processor or blender, combine garlic, jalapeños, & lime zest.  Process to smooth paste.
2.      Heat large skillet or wok over high heat; add coconut milk & paste, stir well.  Simmer 1 minute.
3.      Add all vegetables and season to taste with salt & pepper.  Simmer ten minutes.
4.      Stir in red pepper flakes, soy sauce, lime juice and basil.  Simmer five minutes and serve hot.