“Don’t miss it. Like all true beauty it is fleeting. It will grace your garden for but a short while this morning … for this moment embrace frost as the beautiful gift that it is.”
- Carrots
- Potatoes
- Turnips
- Bok Choy
- Collard Greens
- Spinach
- Peppers (Bell and Italian Frying)
- Broccoli
- Garlic
- Kohlrabi
- Eggplant
- Dill
Farmer Notes
The Fall season finds us harvesting for around half of the folks that we grow for during the summer. And with deliveries every other week, it affords us time to harvest, clean and store many crops for the late fall and winter, clean the fields of plastic mulch, drip irrigation line and fabric row cover, and protect many of the remaining field crops from the cold and freezing temperatures. So far the cold temps have remained at bay with the eggplant and peppers thriving up until our first expected freeze arriving this coming Friday night. We have a ton of different crops that are being stored , or are yet growing nicely in the fields for the upcoming Fall Share boxes. We may even have to keep a crop, here and there, outside of the boxes because there is not enough room inside. Here is one of many storage charts to look at if you want to keep some of your Earth Dance Farm crops for a spell: https://rvpadmin.cce.cornell.
Crop of the week – Bok Choy
Bok Choy, also called Pak Choi, is a unique vegetable that belongs to the Brassicaceae family, which also includes vegetables such as broccoli, cauliflower, brussels sprouts, and cabbage. It has been cultivated in Asia for thousands of years, originating in China, and remains one of their most used brassicas. It is a common ingredient in Chinese and other Asian cuisines but has made itself known across the world as well. It thrives in cooler weather and grows similarly to celery, being made up of leafy stalks that grow from a bulbous central stem. Another name used for this crop is actually Chinese celery. Depending on the variety, Bok Choy may either have flat or ruffly leaves and light green or white stalks. The type you’ll find in your box has light green stalks with flat rounded leaves. There are a lot of ways to prepare and eat this tasty veggie – it can be braised, stir-fried, roasted, or grilled to name a few. It can also be enjoyed raw in salads or slaws! Bok Choy has a crunchy texture with a slightly bitter flavor and once cooked, a slight nuttiness emerges with a bit of sweetness. Good source of vitamins C and K.
It is best to eat this crop while it’s freshest but can be stored in your crisper drawer, loosely wrapped in plastic, for 2 to 3 days.
We hope you enjoy it!!
~Vanessa
Some recipes to try:
| Servings |
servings
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- 1 Tbsp vegetable oil
- 2 garlic cloves minced
- 1 inch fresh ginger peeled and cut into thin matchsticks
- 1 pound baby bok choy cut into quarters with core still attatched
- 2 tsp low sodium soy sauce
- 1 tsp toasted sesame oil for serving (optional)
- 1/2 tsp toasted sesame seeds for serving (optional)
Ingredients
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- Heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds to a minute.
- Add bok choy, soy sauce, and 2 tablespoons water. Cover and cook 1 minute, then remove lid and cook, stirring occasionally, until cores are tender and all liquid has evaporated. Transfer to a serving dish, drizzle with sesame oil and sprinkle with sesame seeds, if using.
