Boc Choi- You may receive one more delivery of boc choi this season, in a week or two. See below for a yummy recipe from a local cookbook.
Spinach- You may receive one more delivery of spinach this spring, see below for another recipe from a local cookbook or try freezing if you can’t get to it (directions in the last two newsletters for that).
Lettuce- A few weeks more to come, until it gets too hot and the lettuce gets bitter, usually June.
Cutting Celery- An herb that tastes like celery, how cool! Chop it up and add it to your salad or any dish for a zing of celery.
Flat leaf Parsley- Like cutting celery, it is great chopped and added to any dish for flavor.
Turnips: Probably one more weeks delivery this spring before we get into the summer crops, so enjoy while you have them!
Strawberries- The quantity has picked up a bit this week, and we should have them for about three more weeks. Strawberry season is hard and fast here in the Carolina’s, but oh so good!
Beets- Half shares will receive beets next week, we just started picking them and don’t have enough yet for everyone. The greens on the beets are really pretty, so be sure to eat them too! You can treat them like chard or spinach (try them with spinach in the greens recipe below!). Also, see below for a recipe for both the beets and the greens. The Chioggia Heirloom variety can fool you, they are so red they look like radishes sometimes, but they are not! On the inside they are a pretty white and red target, cylindrical circles. The darker maroon traditional beets are delicious!
Spring Onions- Make sure to eat the whole onion, greens and all! These will size up over the next couple of weeks and folks will receive them at various stages until they become full grown onions, with a papery skin like you see in the grocery store.
Coming soon, carrots, cauliflower, cabbage and sugar snap peas, oh boy!!!
We have been busy on the farm this past week getting all the summer stuff in the ground and watered and weeded and happy. The tomatoes look great! As well as the peppers, cucumbers, summer squash, basil and melons. We just put the eggplant and winter squash plants in the ground too, and they should take off soon. After mowing the edges of the fields this week I had to step back and pat myself on the back, things just look so good. This is thanks to a great crew this year, Beth back for her fourth season, and Liz, a beginner but fast learner. Also, the weather has been cooperating, which is always helpful ;) Enjoy!
Boc Choi Stir-Fried with Garlic Quick and Easy Chinese, Nancy McDermott
1 ¼ lb. boc choi
2 T vegetable oil
3 slices fresh ginger
2 t chopped garlic
1 t salt
¼ t sugar
2 T water
Trim away and discard the bottom inch or so at the base of the boc choi. Quarter the choi lengthwise, and then line up the spears. Cut crosswise into 2-inch lengths, and transfer the pieces into a large bowl. Tumble to loosen up all the leaves and pieces, you should have around 6 cups.
Heat a wok or a large, deep skillet over high heat. Add the oil and swirl to coat the pan.
Add the ginger, garlic, and salt and toss well. Scatter in the boc choi and toss well, until it is shiny and beginning to wilt, less than 1 minute.
Add the sugar and the water and continue cooking, tossing now and then, until the leaves are vivid green and the stalks are tender but not limp, 1 to 2 minutes. Add a little more water if needed to prevent burning while cooking.
Transfer to a serving plate and serve hot or warm.
Beginner Greens The New Southern Garden Cookbook, Sheri Castle
1 ½ to 2 lb. tender spinach
1 T butter
1 T olive oil
1 medium onion, finely diced
1 apple coarsely grated
½ t kosher salt
½ t pepper
½ to ¾ cup chicken or vegetable stock or apple cider
Wash and dry the greens. Discard the large stems and any touch inner ribs. Thinly slice the leaves.
Heat the butter and oil in a large skillet over medium-high heat. When the butter foams, add the onion and a pinch of salt and cook, stirring frequently, until the onion softens and turns golden, about 10 minutes. Stir in the apple and cook, stirring often, until crisp-tender, about 3 minutes
Add the greens one handful at a time and stir to coat with the butter and oil. Let each addition cook down a little before adding the next. Cook, tossing the greens constantly with tongs, just until they wilt, 1 to 3 minutes.
Add the salt, pepper and stock. Cover the pan and simmer until tender, 1 to 5 minutes. Add a splach of the remaining stock if the greens get dry. Check the seasoning and serve warm.
Baby Beets and Beet Greens:
greens from these beets
2 tb shallots
2 tb butter
2 tb olive oil
salt and pepper to taste
Cut stems and leaves 1 inch above beet crowns, and put leaves aside. Wash beets, steam for about 15 minutes and set aside. Wash beets leaves. Cut the leaves and small stalks diagonally into 1/2 inch slices. Chop shallots and add to butter and oil in frying pan. Cook for 2 minutes. Add beet greens and saute for 2-3 minutes, stirring, until they wilt and become tender. Season with salt and pepper.
Red Leaf or Green Boston Lettuce