Monday, June 16, 2014

Whats Happen At Country Taste Farm

This week we have started pruning Tomato Plants they are looking good and some of the cherry and grape tomatoes have little green tomatoes forming. Our Traps for Codling moths on our apple trees have collected 7 moths so we sprayed the trees with Spinosad Organic insect treatment. I few potato bugs have shown up so far i just picked them off by hand.
Whats in your Box?
Bok Choy
Leaf Lettuce
Fresh Basil
 This will be the last for this season for Asparagus,Spinach, & Radish the Arugula is done.

Stir-Fried Chicken with Bok Choy
In restaurants, stir-frying is done in extra-large woks over very high heat. To approximate the effect at home, don't crowd the meat in the pan, and make sure the wok and oil are nice and hot before you add the chicken. Time 20 Minutes Servings: 4
1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons light-brown sugar
2 boneless, skinless chicken breasts (about 1 pound total)
4 teaspoons cornstarch
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 teaspoons minced peeled fresh ginger
4 cups sliced bok choy (from 1 head)
1 small red chile or jalapeno, seeded and sliced
Cooked rice, for serving

In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water. Slice chicken into thin strips. In a medium bowl, toss chicken with cornstarch until coated. In a large wok or skillet, heat oil, garlic, and ginger over medium-high until fragrant, about 1 minute. Add chicken in a single layer, pressing against pan to sear. Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes. Add bok choy and chile and cook, stirring, until bok choy slightly wilts, about 1 minute. Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes. Serve over rice.




Summer squash

New sweet Pepper Milena Early Orange