Around the Farm and It's Here...Season 9

At last, the wait for those first shares of spring are more than just hoped for; they are ours to pick up and enjoy! And so for the next 22 weeks we'll all adventure through the pickings of delicious, organic, FRESH fruits, herbs, and vegetables.

This week we'll adventure around the farm to see what's growing. As always if you have ideas or recipes or suggestions you'd like to share, please email CSAfarmgirl@gmail.com and I'll be happy to include it in the next blog. That email will only reach the blog writers though so please use the website or other emails to reach Pablo and Esther.

A few ideas for this week's share:

Beet greens - Saute lightly in a tiny bit of olive oil and add a few rounds of baked goat cheese - SOOO good
Garlic scapes - making pesto? add some of the peas (from out of the pods of course) This helps to make a really mild pesto that is delicious on vegetables or pasta or grilled anything and is appreciated by the "kids" who prefer less of a "bite"
Radishes - did you know that radishes are really good with black beans? I am not a fan of radishes and was looking for some way other than raw in a salad and stumbled across this idea in Vegetarian magazine. I just used them as a garnish but I loved the combination of bean and perky radish. Next time I will add more and combine it with rice.
Bok Choi or was it pac choi this week? Used interchangeably it really won't matter but there is a delicious dressing call Mandarin Ginger PoppySeed (Harris Teeter brand) that made an awesome sauce for the sauted bok choi. I found this recipe in Vegetarian Magazine that tastes very similar if you prefer the freshest way.



Baby Bok Choi in Marmalade Sauce

1/4 c orange marmalade
2 TBSP low-sodium soy sauce
1 tsp cornstarch
2 Tbs veg oil
3 cloves garlic, minced
1 inch fresh ginger, peeled and julienned
1 lb bok choi, cut into 1 inch lengths
1/4 tsp red pepper flakes, optional
1/2 cup toasted cashews

Whisk together marmalade, soy sauce, cornstarch and 2 tbsp water in small bowl. Set aside
Heat wok over high heat. Add oil, then garlic and ginger. Stir fry two minutes
Add bok choi and stir fry two minutes or until bok choi begins to soften. Add pepper flakes and marmalade sauce and cook about 2 minutes more or until sauce thickens. Garnish with cashews.
Optional: Add 2 cups tofu cubes after the garlic and ginger. Stir fry for 3 minutes. Continue recipe at bok choi.

Around the Farm

 Join us on Sunday for the Earthen Oven Workshop

Check out the website for details

 http://www.slfarm.us

 Last summer we fondly referred to this field as "Future Field" This summer welcome to the bottom land. Come visit to see all of the beautiful rows of vegetables and 

get excited about what is coming soon to your table.

 Next shares may include:

 Wait! There's more?

 Even the bees are busy helping