Tag: Boc choy

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JUDI’S RECIPES – WEEK 1 – JUNE 8, 2021

JUNE 8, 2021

Welcome to CSA! If you’re new, we’re happy to meet you. If you are a returning member, we’re delighted to see you again!

It has been so – dare I say it? – HOT! Hot, hot, hot! And humid. It is so uncomfortable, that the earth moved away from the sun to try to cool off. Things should get better later in the week, so you can enjoy your cool greens and veggies this week.

As always, the first few weeks include many greens, because they are ready to be picked. These early crops are truly welcome during a heatwave.

We are getting boc choy this week, a wonderful crunchy vegetable of Asian origin. So, here’s a simple recipe that will keep you cool and satisfied.

 

GARLIC SESAME BOC CHOY

3 TBS oil – any neutral oil: canola, vegetable, corn oil

2 cloves garlic, chopped

2 shallots, minced

4 boc choy

soy sauce to taste

2 tsp sesame oil

crushed red pepper (optional)

 

  1. Halve or quarter each boc choy, depending on the size of the bok choy, and wash under cold running water.
  2. Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl the pan to coat it with oil. As soon as the oil is wavy looking, add the garlic and the shallots, and sautè for 1-2 minutes, stirring constantly.
  3. Add the bok choy, soy sauce, and sesame oil. Toss and cover the pot. Cook for approximately 2 minutes, then uncover, toss the boc choy, and recover the pan. Continue to cook the bok choy until the white parts are crisp-tender.
  4. Sprinkle with crushed red pepper, if you’re using it, and drizzle with additional sesame oil, if desired.

HELPFUL HINT: Go easy on the sesame oil. It can be intense.

 

I hope you enjoy this delightful summer dish.

Have a delicious week!

Best,

Judi

 

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Week #17 — Note from the Farmer

Dear CSA Member,

Welcome Fall!
Our favorite time of year! Cool mornings and warm days. The leaves are just begging to change. Before you know it, they will all be painted with beautiful fall colors. We all love this time of year. New this week in your shares is celeriac. This is a Stoneledge Farm staple. Celeriac has such a strong flavor, and multiple ways to use it. We are sure you will love it! Another returning item that everyone will recognize is Boc Choy. Boc Choy, like the lettuces, require cooler growing conditions. Spring and fall are the perfect conditions for the lovely boc choy. We hope you all enjoy this weeks bounty.

This Week is a Maple Marketplace Special-
Purchase any size maple syrup and receive 10% off using coupon code MAPLE
This Maple Syrup is naturally and locally grown by Bearkill Maple in Gilboa, NY.
Login to your member account to place your order.
There are also lost of other great items available on the marketplace that make great gifts for the coming holiday season!
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Apple Cake

Mushroom Share Recipe: Mushroom Marsala Recipe

Winter Squash: It is that time of year! Winter Squash Soup

Celeriac: This vegetable is harvested for the bulb, and is very flavorful. Great in soups, stews, salads, or we really like it as Gatin. To use just peel the outside skin off. Then chop, or shred for your desired meal.
Potato and Celeriac Gratin
Celeriac Salad (Sellerie Salet)

Boc Choy: This is typically one of the first items you will see in your spring CSA shares. Great for sautéing and makes a great stir fry!
Boc Choy with Ginger and Garlic

Eggplant: A little taste of summer still hanging on!
35 Awesome Eggplant Recipes

Potatoes: Italian Roast Potatoes
Spanish Potato Crusted Frittata
Potato and Celeriac Gratin

Storage:
Winter Squash- Out is a cool dry area, or in the refrigerator.
Potatoes, Onion, Eggplant, Celeriac- In crisper Drawer
Boc Choy, Kale- Damp paper towel in refrigerator.
Herb- Hang to dry, freeze, or in a damp paper towel in refrigerator.

Eat Me UP!- Onion, Boc Choy, Potatoes,
Zero Waste!
Freeze: Winter Squash, Eggplant, Herb
Dry: Herb, Celeriac
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES WEEK 1 – JUNE 5, 2018

June 5, 2018

Greetings All!

To those of you who are returning members, welcome back! And for those of you who are new, welcome! We’re so happy to have you with us.

My husband Artie and I have been trying to stick to using nothing but organic fruits and vegetables, so this winter shopping was trying (and expensive) for us. We are so happy to be back and look forward to a season of fresh, local, healthy and reasonably priced food!

As always, the first few weeks of the season will bring us a lot of greens.  We are always looking for something to do with all those lettuces and other greens – salads are wonderful, but everyone needs a change once in a while, no?

So, this week, I have a great recipe you can use with any greens. It whips up really fast and is certainly a change from a salad.  So, give Sauteed Greens With Olives a try. You can vary the greens, and the olives too.

SAUTEED GREENS WITH OLIVES

3 TBS olive oil

4 garlic cloves, thinly sliced

¼ tsp. crushed red pepper flakes plus more

10 cups torn mixed greens (such as kale, turnip greens, and lettuce)

Sea salt and freshly ground black pepper

¼ cup black olives, pitted, halved (or any olives you like)

2 TBS (or more) fresh lemon juice

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until just beginning to brown, about 2 minutes. Add the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add greens a handful at a time, tossing until wilted between additions. Season with salt and pepper and cook until all the greens are wilted and softened, about 3 minutes longer. Add the olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

And so, the season begins!

HELPFUL HINT: Watch the garlic closely. If you let it brown, it will be bitter.

ANOTHER HELPFUL HINT: This recipe lends itself to plenty of variations. You can vary the greens you use and the olives too. You can add other vegetables, like bok choy, mushrooms, radishes (yes, radishes!) summer squash, zucchini, peas, sugar snap peas, onions, scallions – anything that strikes your fancy.

 

Welcome to CSA and have a delicious week!

Best,

Judi

 

 

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Week #1 — Note from the Farmer

Dear CSA Member,

Welcome!  The first week is always very busy and full of activity!  We have been busy cultivating the fields, transplanting new crops, seeding fall crops, and getting the fields ready for the next set of plants that will be ready in the greenhouse.  If you do not have a salad spinner, it is a great investment!  This week lettuce and spring greens will fill your shares.  It has been a long winter, and we have been waiting for a fresh salad!

This week you will be getting a basil transplant in your share.  The basil type is Amethyst basil, and it is ready to use.  To use carefully pick off a few leaves.  Do not pick off all the leaves.  You can plant your basil it in a pot or outside.  It will need full sun and of course water!  : )

On the bottom of each note, I have added helpful tips on produce that you can freeze if you can’t eat everything up and, produce you cannot freeze.  Keep an eye out for these helpful tips!

This weeks recipes!  You can find more on our website!
Boc Choy: A type of Chinese cabbage with tender dark green leaves.
Boc Choy Stir Fry
Boc Choy with Ginger and Garlic
Boc Choy and Ham Gratin

Rhubarb: Usually used to make a sweet treat! One of the first vegetables ready in the garden each year.
Springtime Rhubarb Cake (A Stoneledge Farm favorite!)
Rhubarb Refrigerator Pickles

Red Cherry Radishes: Don’t toss the greens! They are beautiful and make a great addition to a salad!
Banh Mi Burger

Have a recipe you can share?  Email it to the farm!
Eat Me UP!
Radishes, Lettuces, Rhubarb

You can freeze or dry me!
Freeze- Boc Choy  Dry- Oregano

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm
Stoneledge Farm LLC
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