The first delivery went very well…..a few mixups and missed boxes, but for the most part, it was smooth sailing. Thank you all for being timely in picking up your shares, and communicating when there was an issue. This week is supposed to be a bit cooler, which is good news for boxes sitting outside after delivery.
Wild Child Flower Company is still accepting members for their flower CSA….pick up will begin in July at our Farm Stand on Wednesday, and there are other locations as well! To To enjoy a lovely bouquet each week, click on the link above to see the details, or give Sara Davies a call at 541-953-1277 to reserve your share.
WHAT’S IN YOUR SHARE THIS WEEK:
- Pac Choi
- Lettuce ~ Red or Green Butter
- Curly Kale
- Snap Peas
SOME SITES ONLY:
Sesame Soy Pac Choi
- 1 Pac Choi
- 2 Tbsp peanut oil
- 1 Tbsp ginger, fresh or ground
- 1 Tbsp roasted sesame oil
- 2 Tbsp soy sauce
- 2 Tsp rice vinegar
- 1 tsp sugar
- 2 Tbsp sesame seeds
- 1/2 cup stock, veggie or chicken
- salt & pepper to taste
Thinly slice Pac Choi leaves and stems. Keep separate. Heat peanut oil in a large pan. Add stems and stir fry for about 5 minutes. Add ginger, garlic and stir fry briefly. Add leaves, stock, sesame oil, soy sauce, vinegar, sugar and salt & pepper. Cover, reduce heat and simmer 5-8 minutes longer. Remove cover and sprinkle with sesame seeds. Increase heat and cook until excess liquid evaporates (2-3 minutes). Season to taste. Serves 4
Welcome to the second week of delivery, and also the week of Summer Solstice. Summer officially begins this Friday at 8:54 am in our area, although with the warm temps we’ve been experiencing of late, it feels like summer has already begun. Having the “longest day of the year” on a Friday ensures a great start to the weekend. Hope you enjoy every extra minute!
Pac Choi (also known as Bok Choy) is one of my favorite veggies….it’s so versatile, and can take on just about any of the flavors that you pair it with. To store your Pac Choi just refrigerate it in a plastic container or loosely wrapped in a plastic bag in your crisper drawer. Pac Choi keeps for over a week but is firmest and tastiest if used with in a few days.
To prepare, slice stalks away from the base and wash, then separate the leaves (the green part) from the stalk (the white part), as they cook better separately. Slice and cook stalks as you would celery. Enjoy raw or add them first to stir-fries and soups.
There are many varieties of Kale and this week we have sent you the Curly Kale variety. Kale is also another very versatile veggie….you can eat it raw in a Kale Salad, stir fry it with other veggies and meats, add it to soups and stews, and make delicious, nutritious blender smoothies!
Before eating, wash kale leaves well, by dipping in a sink of cool water several times, to flush out soil and any garden stowaways. Remove stems from Kale leaves by folding leaf in half lengthwise, and stripping or slicing away thick stems. Baby or tender young leaves may be cooked stem and all.
A simple way to cook Kale is to steam mature leaves approximately 4-5 minutes, depending on age, size, and amount in steamer. It’s ready when limp, but still retains texture. Then just add the spices and flavors you desire at that time….it works well with soy, tamari, vinegar, tahini, garlic, lemon juice and so many others!
To store, wrap Kale in a damp towel or in a plastic bag and refrigerate, preferably in a hydrator drawer, for up to 1 week. For long-term storage, kale can be frozen. Wash, de-stem, and blanch leaves for 2 minutes. Rinse in cold water, drain, and pack into airtight containers (Ziplock bags) and freeze. I have begun dehydrating Kale, keeping it in an airtight mason jar and then adding it to winter soups, or stews.
You have a lovely bunch of Carrots in your box today! They will have their greens attached, so cut or twist carrot tops off before storing in plastic bag in the refrigerator. You can eat the greens, and there are lots of recipes available, so keep them if you’re feeling adventurous. Your carrots will keep for several weeks. While we do wash your carrots before sending them to you, we advise cleaning well before eating by scrubbing with a vegetable brush under running water. Do not peel unless damaged as much of the nutrients are very close to the skin. Eat carrots raw in sticks, rounds, julienned, or grated, or add slices or chunks to soups, stews, or casseroles. Carrots are also delicious lightly steamed or sautéed and garnished with butter or olive oil and fresh herbs. Try them grated with oil, lemon juice, parsley, garlic, salt and pepper.
You will all find a pint of Snap Peas in your share today, but only some of you will receive Strawberries this week. Our patch is beginning it’s “lull” after the first spring flush, which this year was quite long. We were so happy to have berries in all of the first shares! We will keep excellent records and will be sending the harvest out as it comes in, make sure that you all receive your promised amount. We’re glad that some cooler weather is on it’s way!
The season is off to a good start and we hope it will only get better….thanks for choosing Winter Green Farm this season! We hope you all have a good week….
Linda and all of your farmers