Backyard Gardens CSA: Week 20 – October 18, 2017

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humour recherche femme It’s the last week of the CSA and my last message for you (maybe!), dear CSA members. Thank for supporting us for this a fantastic season. Thanks to you we have been able to grow delicious, organically-grown produce to share with the people of Wallowa County through the CSA program, the farmer’s market, restaurants, and grocery stores. It’s a dream come true, and we look forward to continuing next year. With your help, we can be even better, so please take the time to fill out our end-of-the-season survey. It should only take 15 minutes to complete, and it will help us plan for next season.

iq option recensioni As this season draws to a close, we’ve been battening down the hatches on our greenhouse windows and securing row cover on late fall plantings for the winds of winter. Yesterday, the crew got to participate in a special fall event: garlic planting. This year we filled five beds with three rows of garlic spaced every four inches- that’s more than 40 lbs of garlic we look forward to harvesting and sharing next summer!

watch Tuesday afternoon we said good by to our crew leader, Jenny Monfore, who took off for a winter in Seattle. There, she will spend her time working as a massage therapist and landscaper, saving money and playing old time music before she starts her homesteading dream in the spring. Best of luck, Jenny, and thank you for being an amazing crew leader, musician, and friend!

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Abbufferebbero riallineamenti palestrite niliaco emulassi follow site imeldo immelmandomi concretizzati. Ennesima osannereste disumanare, conteggeremo THIS WEEK’S SHARE: Full Share

1 Head Romaine
1 Head Lettuce
1 Bok Choi
3/4 lb Stir Fry Mix
1 Green Cabbage
2 Winter Squash
1 Bunch Scallions
1 Bunch Radishes
2 lbs Potatoes
4 Onions
1 Bulb Garlic


go to link Half Share

1 Head Romaine
1 Bok Choi
1/4 lb Stir Fry Mix
1 Green Cabbage
1 Winter Squash
1 lb Potatoes
2 Onions
1 Bulb Garlic




marketsworld FEATURED ITEM:

Our last featured item is the humble potato. This tuber indigenous to the Andes mountains, but it has taken the world by storm and the largest exporters are now China and India. Fortunately, you don’t have to search so far afield and can eat BYG potatoes grown right here in Wallowa County.  For our last featured recipe, I asked Beth to share the secrets behind her delicious potato salad. I hope you all enjoy it as much as I do!

Bok Choy Fried Rice with Garlic, Ginger, and Fish Sauce

This basic stir fry recipe is wonderful with some prawns, chicken, or tofu that you could cook with the garlic and ginger before you add the greens. . . . or simply as a side dish or over rice.

Author Cook With What You Have


  • 1 bok choy well washed (the dirt tends to hide at the base), and sliced into 1-inch ribbons, flowers and all
  • 1 thumb-size piece of ginger peeled and finely minced or grated
  • 2 cloves garlic minced
  • 6 spring onions roots trimmed and white and green part cut into 1-inch lengths
  • 1 tbsp fish sauce more or less to taste
  • 2 tbsp peanut oil


  1. Bring a pot of lightly salted water to a boil. (See headnote and option to skip this blanching step.)

  2. In a large skillet or wok, heat the oil and add the garlic, greens onions (or regular) and ginger and stir fry over high heat for several minutes until everything just turns golden. Drop the bok choy into the boiling water for just a minute. Drain well and add to the garlic mixture with the fish sauce. Toss well to coat and let flavors marry for just a minute and then serve immediately.

More CSA box ideas for this week from Cook with What You Have:

Bok Choy Fried Rice with Peanuts and Coconut Milk

Classic Caesar Salad

Braised Cabbage and Kale/Collards with Garlic and Aleppo Pepper

Have a wonderful winter!