Week One, 2009

Welcome members to the first week of our 2009 season!  We're so glad you're joining our farm for what we hope is another great season.  It's been a busy, busy few months, getting all our plants started in the greenhouse and then steadily planting them out in the field as the weather allows.  At this point most of our main crops are up and growing strong.  What we need now is a little more warmth and a little less wet!
 
For those of you who are joining us for the first time this year, here are a few things to note.  First, we do our best to send out a weekly newsletter letting you know any farm news, an approximate idea of what to expect in your share for the week and some recipe ideas.  This is usually on Sunday/Monday evenings.  Second, when you come to the farm, the pick-up stand is in the little red building out towards the greenhouses that has a sign on it reading "Farmstand".  Inside you'll find a sign-in sheet.  Please find your name and cross it off so we know who has come and who hasn't.  If you forget your share size, it is listed there.  Next to the table with the sign-in sheet, there is a bulletin board where U-pick crops and amounts to pick (according to share size) are listed, as well as a map pointing out where things are.  And one last thing:  it's a good idea to keep a pair of mud boots in your car on pick-up nights.  It is often quite muddy and our lovely clay soil can do a real number on nice shoes.  Come prepared!
 
Here's what to expect this week at the farm:
 
Mesclun mix:  a mix of baby lettuce and other greens
Lettuce:  Heads of oakleaf and boston
Radishes:  French breakfast
Bok Choy:  one of our favorites.   See recipes below for some ideas
Greens:   Rainbow chard, kale and collards
U-Pick:  Daisies-- take all you like!  Strawberries-- not quite ready, but check the sign in the stand for an update.
 We're looking forward to seeing both old friends and new!  Take care, D, E, & e

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