csa week 7

This past week has been a busy one. We welcomed our full season apprentice Sarah to the farm. Coming from Vermont via her native Ohio, she logged quite a few miles before rolling into the hollow late Tuesday afternoon. Sasha was thrilled to see she brought her bike along, he is game for a ride with anyone that will join him at any time. I was thrilled to see an incredible collection of books and herbs and crocks. I can tell this woman knows her stuff. Along for the full season journey, I know we will share a lot of information with each other. Paul and I have been doing a new child care routine. I have to admit, I have missed my field work. I love the physical toil hoeing in 90 degree heat, call me crazy, but you know I would not be here if I wasn’t for a touch of lunacy. Anyway, he has been doing at least one spell of “will time” each day, sometimes two. That has left me to do fun things like set 200 cucumber plants and another couple of hundred lettuces, cultivate the flowers beds, and just yesterday, pick my share of the 200 plus pound green bean haul. Oh my. In my down time, along with Sasha and Madeline’s help, we have sauced all but a few of the summer apples we picked last week. My kids love preserving apples as it includes using our handy apple peeler/corer. With their ongoing help and the fact that these apples cook into sauce in about 30 minutes, we were able to put up over 25 quarts for winter eating. We are feeling rather proud of ourselves truth be told. The grand finale of this week has to be this amazing harvest. These green beans were an experiment, sown long before the last projected frost date, we took the risk and wow are we glad. The plants are prolific, the fruits untainted by the bean beetle. I know you will enjoy this first taste of a bountiful summer of fruits ahead.

In your basket:

lettuce

kale

Swiss chard

pac choi

carrots

green beans

cilantro

garlic

Green Beans with Ginger and Cilantro

 

1 pound green beans, trimmed and cut into bite-size pieces1 tablespoon minced ginger2 tablespoons olive oil2 tablespoons chopped fresh cilantro

 

Bring a medium pot of water to a boil. Meanwhile, prep the green beans and ginger. When the water boils, add the green beans and cook until bright green and barely tender, 2-4 minutes. Rinse with cold water and drain. Heat the olive oil in a medium sauté pan over medium heat. When it’s hot and shimmering, stir in the ginger and cook for 2 minutes. Add the green beans and stir to coat with the ginger and oil. Leave them alone to cook 2 minutes. Stir in the cilantro and take the pan off the heat.

 

Stir-Fried Bok Choi with Cilantro and Roasted Peanuts

4 Tablespoons whole roasted peanuts1/8 teaspoon red pepper flakespinch of salt1 large bunch of bok choi2 Tablespoons peanut oil1 medium onion finely chopped4 teaspoons minced ginger2 Tablespoons soy sauce1 teaspoon cornstarch mixed in 3 Tablespoons water1 cup chopped cilantro

Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside.

Slice the stems off of 1 bunch of bok choi, and cut them into ½ inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.

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