We Got Rain 1.5 inches this will give the outside produce a boost.
What’s in your share this week?
Kale: Kale's
risk-lowering benefits for cancer have recently been extended to at least five
different types of cancer. These types include cancer of the bladder, breast,
colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in
kale play a primary role in achieving these risk-lowering benefits
Pea Pods: Remove and discard the stem end and string from
each pod. Heat olive oil in a pan over medium-high heat. Add the snappeas,
salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the peas are crisp tender.
Radish: We will have 3 different varieties this year
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”
Here are some Pictures Current Growth of your Produce.
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| This Weeks Radish |
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| Slicer Cucumbers climbing |
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| Tomatoes |
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| Peppers |
