Newsletter for June 25 – July 1 (Stir-Fried Bok Choy with Cashews)

After a very late start we are now swimming in strawberries, so they will make up a large part of the share this week. We also have good picking, so if you’d rather take 2 $5.50 Pick-your-own vouchers instead of the berries and come by in the next few weeks to pick your own strawberries, you’re welcome to do so! You would be able to pick 4 and a half pounds of berries with $11 worth of vouchers, which is about 3 quarts. We open the fields for picking at 7:00, and the morning is often the best time to come (it’s still fairly cool), especially if you bring bug spray to keep the mosquitos at bay!

Small Share:

2 quarts strawberries ($11)

1 bunch scallions ($2)

1 coupon for $$ off baking powder biscuits (made by Baker’s Dozen in Essex)

Choose 3 options (note: You can always take double or triple of the same option) ($7.50-$9)

1 head bok choy

1 lb zucchini

1 bunch young kohlrabi

1 large bunch fresh mint

1 lb rhubarb

1 $5.50 PYO voucher (counts as 2 options)

There is a chance we might have enough snow peas to give these out as an option as well.

Single Share:

1 quart and 1 pint strawberries ($8.25)

1 bunch scallions ($2)

1 coupon for $$ off baking powder biscuits

Choose 2 options ($5-$6)

(If you want to skip the pint of strawberries and take 1 extra option that is fine)

1 head bok choy

1 lb zucchini

1 bunch young kohlrabi

1 large bunch fresh mint

1 lb rhubarb

1 $5.50 PYO voucher (counts as 2 options)

There is a chance we might have enough snow peas to give these out as an option as well.

Large Share:

2 quarts Strawberries ($11)

1 pint snow peas ($3)

1 bag baby spring mix ($3)

1 bunch scallions ($2)

coupon for $$ off biscuits

Choose 4 options ($10 – $12)

1 head bok choy

1 lb zucchini

1 bunch young kohlrabi

1 large bunch fresh mint

1 lb rhubarb

1 $5.50 PYO voucher (counts as 2 options)

There is a chance we might have enough snow peas to give these out as an option as well.

Bread

This week we’re giving our raisin bread from O Bread Bakery in Shelburne. O Bread is a family owned and operated bakery, and they make delicious European-style breads. You can learn more about Chuck and Carla and their bakery (based at Shelburne Farms) here: http://www.obread.com/. Everyone with the egg add-on also gets eggs this week as well.

Recipes

If you have yet to check out the Yankee Kitchen Ninja Blog, now is the time to do it! Julianne lives in Jericho and writes a “CSA Rescue” post every Monday or Tuesday. You can tell her what you would like help with in the comment section of the blog and she will give you great recipe ideas and tips. She knows that Paul Mazza’s CSA members are getting scallions and lots of strawberries this week, so she’s going to offer up recipes for these items on Tuesday. Check out her blog here:

http://yankee-kitchen-ninja.blogspot.com/

Here recipe ideas and tips for scallions and strawberries can be found here: http://yankee-kitchen-ninja.blogspot.com/2013/06/csa-share-ninja-rescue-2013-scallions.html

Kohlrabi and Bok Choy

Julianne also has postings about Kohlrabi (http://yankee-kitchen-ninja.blogspot.com/2013/06/csa-share-ninja-rescue-2013-kohlrabi-6.html) and Bok Choy (http://yankee-kitchen-ninja.blogspot.com/2012/05/csa-share-ninja-rescue-bok-choy-and.html)

These are great places to start if you’d like to try out these two delicious vegetables for the first time.

I also want to share my favorite way to eat young kohlrabi: raw, cut into thin slices. You can peel the bulbs if you want, but when they’re small it’s not necessary. You can cut the slices into matchstick and add them to a salad or a slaw, or you can just eat the slices sprinkled with salt or dipped in hummus or your favorite vegetable dip. You can also cook up the greens and eat them as a side-dish, or even cut them into thin strips and add them to a stir-fry.

Basic Stir-Fried Bok Choy

My favorite way to eat Bok Choy is to stir-fry it. I use this very basic recipe from the food network website, but alter it depending on what I have. I like it with a bit less sesame and soy sauce, and with a little bit of fish sauce. I also add a teaspoon or so of sugar when I add the soy sauce, and sometimes start with a few cloves of chopped garlic (cook the garlic for a minute or so in the oil before you add the bok choy.) You can add chopped scallions to the dish when you add the bok choy if you’d like, or garnish with them (yum!).

One final tip: Don’t leave out the dark green leaves! These are full of vitamins, and add taste and texture to the stir-fry. It’s a little boring and one-note without them.

Directions

Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.

 

 

 

 

 

  1. #1 by Kitchen Ninja (Julianne) on June 25, 2013 - 9:37 pm

    Thanks for the link love. I hope the feature is helpful for all the Paul Mazza’s CSA subscribers!!

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