Season Extension Week 1 2015

Produce for This First Week of November 2015

Misato Rose Radishes,  Baby Bok Choy,  Spinach,  Baby Bunching  Onions,  Komatsuna,  Turnips,  and Arugula

 

Thank you for joining us for the season extension!  We have some wonderful food for you!  Fresh greens and root vegetables.  Fresh eggs from our hens (rated #4 in the country by the Cornucopia Institute!).  Fresh chicken, grass fed beef, and pork.  Of course everything is certified organic and produced right here on our farm.  We still have Turkeys available for Thanksgiving and Christmas, so let us know if you would like one for your holiday dinner.  We have both the traditional white and the heritage bronze.

For ideas on what to do with the turnips and arugula, please check out our blog from week 19.  For ideas on how to cook the komatsuna, please check out the blog from week 17.  Finally, for creative ideas for your radishes, check out the blog from week 16.

 

 

 

Melissa harvesting root vegetables for storage

Stir-Fried Baby Bok Choy

1/8 cup butter

3 tsp minced garlic

1/2 cup chicken broth

1 bunch baby bok choy, quartered longways and washed

Melt butter in large skillet over medium heat.  Add garlic and saute 2-3 minutes.  Add bok choy and chicken broth and simmer until tender, turning occasionally, about 5 minutes.  Season with salt and pepper.

Spinach Salad

Wash and shake excess water out of spinach leaves.  Toast 1/2-1 cup walnuts until golden.  Dice your favorite fall apple.  Combine spinach and apple.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with toasted walnuts.  Season with salt and pepper.

Next week

Red cabbage, radishes, parsley, scarlet queen turnips

It was a noisy but beautiful night last Monday, when we weaned the calves.  The full moon was out, and the autumn air was crisp but not too cold.