Russian Kale
Lettuce Head
Shishito Peppers
Khmer Thai Chilies
Salad Turnips or Radishes
Asian Long Beans
Bok Choy
Garlic
extra – Eggplant
Greens and quick roots are growing fast all over the farm. We have had some issues with germination in our cut greens and are beginning to see some deer pressure in the lettuce heads and cooking greens, whatever smells sweetest at the moment they will find; but overall crops are coming along. This week’s share is made for all kinds of stir-fry’s. Bok Choy, shishitos, long beans, and turnips or radishes all do well cooked on their own quickly over high heat doused in some soy sauce, hoisin, or oyster sauce. They also work well together, or with a protein. Our Khmer thai chilies are very hot; but can lend a subtle, floral, heady flavor and aroma when tossed into a stir-fry whole. If you don’t like too much heat, pull it out when done cooking. Both the salad turnips and radishes are also delicious thinly sliced and soaked in salt and rice vinegar. Check the recipes out below and enjoy the share…..Autumn & Brian
Hoisin Eggplant, Prawn and Bok Choy Stir-Fry
Stir-Fried Beef with Bok Choy and Turnips
Stir-Fried Hakurei Turnips With Dried Shrimp, Chiles, Garlic And Lime
Chinese Beans and Bok Choy with Peppered Shrimp
Brown Butter Scallops With Sautéed Kale, Shishitos Over A Bed Of Polenta