“You are more beautiful than you realize, stronger than you know, more powerful than you could imagine.”
Summer Share Box 2 Crop List
- Romaine Lettuce – All Shares
- Kale – All Shares
- Boc Choy – All Shares
- Cilantro – All Shares
- Apple Mint – All Shares
- Strawberries – All Shares
- Chard – Full & Half Shares
- Radishes – Full & Half Shares
- Spinach – Full & Half Shares
- Cauliflower – Flex Shares
- Asparagus – Flex Shares
- Garlic Scapes – Full Shares
- Chives – Full Shares
Farmer’s Notes
Two of my sisters and a brother, all older than me, came up for a visit the last few days. It sure is nice to be vaccinated, have Covid infection rates down, and to be able to socialize again. I have a large family, and since we grew up on a small farm in Iowa, most of them make time to come to this farm to help out and to catch up. We were able to do a wide gamut of farm activities together: transplant Rosemary into the caterpillar tunnel, seed a bunch of pie pumpkins into trays, transplant red romaine starts into the field, wash a bunch of eggs, harvest garlic scapes. It was also fun to just walk the farm, sit by our koi pond in the evening and talk, and make many scrumptious meals together. The stories and laughs were good for my soul . Amidst the business of my days, my life, the small gifts often go unnoticed – the fresh air, the stars and moon in the sky, the beauty of this rural setting, family. Having some ‘company’ helped me to slow down some, open my eyes and heart a bit more, and be grateful for all the blessings in my life. In a couple of weeks I have 2 other brothers stopping in for a few days.
Crop of the Week: Bok Choy
Week Two’s featured crop is bok choy, a type of cabbage originating in China. The dark green leaves are similar to spinach and the crisp white stalks are delicious as well! Bok choy is high in vitamins A and C, beta carotene, and calcium, and can be eaten raw in a fresh salad or cooked. It’s particularly good in stir-fry, soup, or simply sautéed as a side dish. It pairs well in dishes with ginger, garlic, and green onions.
Don’t forgot to separate the stalks and wash them- but not until you’re ready to use it in order to keep it fresh longer. It lasts in the refrigerator for 5-6 days when wrapped loosely in a bag and does best in the crisper drawer. It can also be frozen if blanched first.
~Farmer Katie
Some Recipes to Try:
| Prep Time | 20 minutes |
| Servings |
|
- 1 bunch of kale stems removed and leaves cut into bite-size pieces
- 1 lemon juiced
- 1/4 cup extra virgin olive oil plus more for drizzling
- kosher salt
- 2 tsp honey
- freshly ground black pepper
- handful of strawberries leaves removed and sliced thinly
- small handful of toasted nuts and/or seeds
Ingredients
|
|
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
- In a small bowl, whisk remaining lemon juice with the honey and freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing over the kale, and add the strawberries and nuts and/or seeds. Toss and serve.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 1/4 cup extra virgin olive oil
- 1 red onion sliced
- 4 cloves garlic minced
- 4 large handfuls spinach washed with water still clinging to the leaves
- 2 Tbsp soy sauce
- 3/4 tsp dried crushed red pepper flakes
- salt and freshly ground black pepper
Ingredients
|
|
- Heat the oil in a very large pot over medium heat. Add the onion and garlic, and saute until tender, about 8 minutes. Add 1/3 of the spinach and saute until it begins to wilt, about 1 to 2 minutes. Continue adding the spinach 1 handful at a time, sauteing just until it begins to wilt before adding more. Add the soy sauce and crushed red pepper. Saute over high heat until spinach wilts. Season the mixture, to taste, with salt and black pepper. Transfer the mixture to a bowl and serve.
| Servings |
servings
|
- 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.
