With the return of the rain this morning, everyone was feeling a little down.
Especially the Flynns! They were downright miserable and refused to get up – even for breakfast!
But the weekend was great – sunny & warm. Everything on the farm is looking lush & green.
So far we have been able to keep the weeds under control, but that carpet of green springing up between the rows is really scary!
The peas are just starting to blossom – we should be enjoying snow peas before the end of the month.
Last year’s row of kale is in full bloom now. On sunny days the plants are vibrating with all the bees working there. On overcast days like today, the flowers are full of other insects & wild bees.
The tomatoes, tomatillos and first zucchini are all mulched now and we’re starting to stake the tomatoes.
But the frequent rains keep us behind in our seeding & planting. The small greenhouse is bursting with trays of seedlings waiting to be transplanted into the fields.
Sweet peppers, hot peppers & eggplant are waiting for drier soil too – this week for sure!
What’s in the box?
Stir fry mix/salad blend, green garlic, mint bunches, spinach, bok choy, green onions & radishes.
- The official name of this is “Siamese Dragon stir fry mix salad blend”. It contains a variety of greens – mostly Asian. The seed catalogue doesn’t list them all, but it looks like lettuce, bok choy, tatsoi, komatsuma, kale, mustard … Some of these are quite spicy & flavourful! It’s a great fresh salad mix when the leaves are smaller. When they get larger, try them stir fried/steamed/sauteed with some green garlic. The greens in the box this week could be used either way.
(picture from Baker Creek Seed catalogue)
- Green garlic is a fresh garlic plant. At this time of year the bulb has not yet formed below ground, and the green top is still tender enough to eat, like a scallion or green onion. Green garlic is milder than fall garlic bulbs. Use them raw (eg. sliced into salads or mashed with goat cheese for a spread) or cooked (sautéed with scrambled eggs maybe) anywhere you would use garlic. They are also delicious coated with olive oil & tossed whole on the barbecue. Store green garlic in the fridge.
- We love fresh mint! Delicious & refreshing in fruit salads, drinks etc. Lately we have been making a simple syrup with the mint leaves and adding it to our iced teas. (recipe below)
- Spinach, bok choy, green onions & radishes. After our long winter, fresh spring greens are so welcome & delicious. Eating them fresh is the easiest, but they are great cooked also. We’ve included 2 simple & quick recipes below.
MINT SIMPLE SYRUP
- 1 cup sugar
- 1 cup loosely packed fresh mint, rinsed
- 1 cup water
Add sugar, mint, and water to a small pot. Bring to a boil, and then remove from heat.
Leave the mint leaves in the syrup as it cools for about 15 minutes. Strain out the leaves, and bottle the syrup.
Store mint simple syrup in a glass jar in the fridge. Use within a year
SAUTEED GINGER BOK CHOY
- 2 tablespoons vegetable oil
- 2 green garlic stalks or 2 garlic cloves – minced
- 1 teaspoon ginger, freshly minced
- 1 bag (approx. 600 gr) bok choy
- 1 tablespoon soy sauce
- Toasted sesame seeds, freshly ground pepper & salt.
- Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
- Meanwhile cut the bok choy on the bias, or just in half lengthwise. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
- Serve immediately when warm with toasted sesame seeds, black pepper, and salt.
(adapted from http://eugeniekitchen.com)
GARLIC ROASTED RADISHES
- 1 lb. radishes, ends trimmed and halved
- 1 Tbsp. melted butter or ghee (may sub coconut oil or avocado oil)
- 1/2 tsp. sea salt
- 1/4 tsp. pepper
- 2 green garlic stalks – finely chopped or 2-3 garlic cloves minced,
- 1/4 tsp. dried parsley, dried chives or dried dill
- Preheat oven to 425℉.
- In a bowl, combine the radishes, melted butter or oil, salt and pepper and toss until radishes are evenly coated.
- Spread radishes out singly in a 9 x 13 dish.
- Bake for 20-25 minutes, tossing every 10 or so minutes. Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
- Optional: Serve with a side of ranch dressing for dipping or drizzling on top and garnish with parsley, dill or chives.
(adapted from https://therealfoodrds.com)
Please remember to bring your box along for your CSA share this week!
June 10, 2019 at 9:15 pm
Try eating the flowering shoots of the kale before flowers open. They are sweet and tender, as nice as asparagus. They are a nice way to keep the plants longer and something different early on. Cheers! Olga Sent from my iPhone
June 12, 2019 at 8:24 pm
Thanks Olga! We’ll be sure to try that.