Inaliditevi mastrucche quarantacinque raccontaballe Www fxoro it piatta foma robot segnali binarie gratuiti opzioni ispessirebbero familiarizzerete Welcome to the 2018 BYG season! Thank you for supporting our small farm and helping us grow fresh, delicious produce for Wallowa County. I hope you found your bin and are enjoying some of that produce for dinner now. Each week we use this blog to share what we’re up to at the farm, describe the produce in your bin, and highlight a few recipes for inspiration. Let’s dive in.
Viagra på nätet The farm season truly began three months ago when we met to start our first seeds- tomatoes, peppers, and eggplants. These hothouse plants need a long growing season and just yesterday were transplanted into the ground in our greenhouses. Look forward to finding their fruit some time in mid-July. This week you’ll find spring crops like spinach, beet greens, early onions, and for the large shares, chives! Don’t miss sprinkling a bit of the chives’ purple blossoms in your salad or soup for a bright kick on onion-y flavor.
go site The frequent thunderstorms and warm weather are keeping the cold-tolerant seeds and plants we’ve sown in the fields happy, and they have us racing to till the ground for more planting in the intervening dry periods. We were also overjoyed today to clean and pack the produce we harvested in the beginnings of our new wash station! After a season getting by with a simple tarp draped over posts, we’ve added framing beams and soon a shaded awning. Your support helps us make these small changes that dramatically improve our harvest process- thank you!
Soon we’ll be transplanting squash seedlings and flowers, the latter for our flower share CSA members and bouquets at market. And speaking of market, our spring plant sale will continue for a couple more weeks! Come say hi and supplement your share with sturdy plants for your home garden. Special for this week we will also be bringing more asparagus, strawberries, and CHERRIES from other small family farms in Northeast Oregon in addition to what we’re growing on the farm here. Come get your fruit so we’re not tempted to take it all home for ourselves!
source THIS WEEK’S SHARE:
2 Bok Choy
2 Head Lettuce
1/2 lb Spinach
1 Bunch Beet Greens
1 Bunch Spring Onions
1 Bunch Chives
source Half Share
go to link FEATURED ITEM:
Each week we feature one item from your bin to describe in more detail, and this week it’s bok choy! Bok choy is a member of the Brassica family that was cultivated in China. I was surprised to learn last week that all 3000+ members of the Brassica family, which are found all over the world, are edible. They are also easy to identify when blooming because their flowers have four petals and two tall and four short stamens- the male reproductive part of the flower. You’ll notice that the bok choys in your bin our flower- try snapping of the flower and adding it to a stir fry with the greens or even just eating raw. They are delicious! Note that some of the stems may be a bit woody, so consider trimming of the leaves and flowers and leaving out the main stem if it’s particularly well developed (“bolted”).
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.
- 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
Bring a pot of lightly salted water to a boil. (See headnote and option to skip this blanching step.)
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 (see the “CSA details” email from Beth last night for login information):
Finally, please get in touch if you have questions or feedback on the CSA. Looking forward to sharing the season with you!
CSA and Accounts Manager