Around the Farm
"Darn you lettuce!" she says shaking her fist at the sky.
Apparently, the lettuce mix we planted is incredibly unhappy with the up and down swings in temperatures and decided to prematurely go to seed... This makes it tougher, more bitter and generally unharvestable. There is another planting on the way shortly though!
We've also been battling bunnies in the lettuce, who think we conveniently planted a salad bar in front of their home, just for their consumption. My dog, Maggie, is also confused by this cotton-tailed assumption so, she aims to correct their mistake. How nice of her?
Ah well... we've decided to focus our efforts on preparing for the summer crops that are looking larger and more luscious as the days pass. The peppers, tomatoes, eggplant, potatoes, melons, cucumbers and sweet corn are all absolutely loving this combination of rain and heat. The carrots are slowly but, surely, marching along toward harvest and the onions have begun to bulb in acceptance of the passing of spring into summer.
Happy Summer All!
Please Choose 6
the flowering portion of the garlic plant, excellent chopped and used as a sub for bulb garlic.
our first attempt at green onions/scallions! Pretty nice!
Green Bok Choy
the flea beetles loved this too so, they are a little holey but, still tasty.
Probably 2-3 kinds to choose from:
Green or Scarlet Curly Kale
Red Russian Kale
We'll have Sage, Oregano, and Mint.
Look out for bulk discounts coming soon, if you're interested in pesto-making for the winter!
In this section, we'll feature items we hope to have enough of but, aren't particularly sure about.
Fresh Radishes w/tops
Recipe Ideas: Bok Choy
Bok choy or choi, can be stir-fried, sauteed, braised or even grilled.
Typically, we make a stir-fry out of it, especially like this one with lots of ginger. Try using the garlic scapes in place of the garlic!
If you're a peanut fan, try stir-frying it with some peanut butter, dressing with chopped nuts and serving with a bold noodle. See a recipe here from Food and Wine.
When using bok choy, remember that the stalks will cook more slowly than the leaves. Chop the stalks (the lighter, thicker part) into smaller pieces than the leaves.
Wash bok choi well to remove any grit in-between the leaves and the main stem.