Spoutwood Farm CSA Harvest Guide: Week 5, 2004
Core Group Meeting: Saturday, July 10 at 3pm, 5pm potluck.
Handbooks: You should have a handbook by now. If not, please call us.
Kittens: Our spunky healthy active intelligent playful and adorable Spoutwood kittens are down to 7 now. They must find new homes in the next 2 weeks. Please come by to see them, and if it seems right take one or more home.
Refrigerator: If anyone has a refrigerator they're not using, we've outgrown our cold storage area and could use one.
Swiss Chard- A most wonderful vegetable coming in green, red, yellow and orange. The stems steam, stir fry or boil to a soft and tasty texture. Use raw in salads or cooked any number of ways. Great cooked in butter or olive oil and seasonings added to the hot greens.
Summer Squash- just a small beginning for the squash- let's hope they hold up better than last year. Please try cut up into salads as well as in stir fries and innumerable other cooking scenarios.
Kale- You get to choose from a potpourri of kale: Green Curly, Red Russian, Siberian or White Russian and Dinosaur Kale for a nutritious, steamed or stir-fried treat. Great also in soup and some even put it in salads, esp. the Red and White Russian which are not as tough and are closer to the texture of lettuce!
Broccoli- Either cooked in a variety of ways or eaten raw with dip or in a salad, broccoli is hard to beat.
Savoy Cabbage- Crinkly-leafed savoy cabbage for cooking (good in stuffed leaf recipes).
Bok Choi- Made for stir fries. Some of these plants are pushing their flower stalks, but are still tender and yummy. We also use it in salads and soups.
Mustard greens- Such a zesty treat for the salad of your choice and great on sandwiches.
Arugula- Arugula is nutty and bitey and my favorite salad additive.
Herb- Applemint, for tea, hot or cold. Put in a pitcher of ice water for a simply refreshing summer beverage.
Flower- African marigolds, snapdragons, red salvia, Queen Anne's lace and bee balm.
(feel free to experiment with substituting or doing without some ingredients)
Bok Choy & Mushrooms (www.vegweb.com) -- Ingredients:
* 1 1/2 cups vegetarian flavored broth
* 4-5 shitake mushrooms, cut to 1/2 inch pieces (rehydrated or fresh, no stems)
* 4-5 button or straw mushrooms, cut if necessary
* 1 green onion, sliced thin
* 1 largish clove fresh garlic, minced or pressed
* 1 inch square fresh ginger, minced or pressed
* 4 cups chopped bok choy or 4 baby bok choy, quartered
* corn starch (2 tablespoons mixed with 1/4 cup cool water)
Directions:
Pour broth into skillet. Add half the scallions, the garlic and the ginger. "Sautee" for a few minutes, then add the mushrooms.
Steam the bok choy in the microwave (2 1/2-3 minutes, checking and tossing every minute) or in a steamer.
Thicken the broth with corn starch. Make is slightly thicker than you want the sauce to be, since the moisture from the bok choy will think it a bit.
Toss in the bok choy and mix. Serve over steamed rice (or your favorite grain).
If you have comments or suggestions about this website, please send email to:
and we will hammer things out.
Home - About Us - Education - CSA - Observatory - Events - Contact
©2002 Spoutwood Farm, Inc.