No Rain this week we need it .
What’s in your share this week?
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Arugula
Also known as Salad Rocket, which is a
fitting name for this zippy leafy green, Arugula is a delicious early summer
vegetable from the brassicaceae family. Its peppery flavor provides a natural
cooling effect on the body – a good food for hot weather picnics! Pull The
Leaves of the Stalk for best use.
Lettuce: Our lettuce is a great mix of Leaves
Radish: We will have 3 different varieties this year
Straw Berries: Well there are Strawberries the Blossoms were
damaged by the Late Spring Freeze, so most are small and poor shaped: We have
planted some Day neutral which will bear in about a month.
Garlic Scape: Chop up and Use in place of Garlic Clove.
Boc Choy: Stir-Fried
Bok Choy with Ginger and Garlic :Use the
Garlic Scape
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced or one Garlic Scape
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
1 tablespoon olive oil
2 cloves garlic, minced or one Garlic Scape
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
“Know Your Farm Know Your Food”
