Enjoying the Harvest
Bok choy is officially back in season! We’ll have the first heads of it available for you at the farm stand this Saturday. Bok choy is a member of the extensive brassica family that has tender leaves and crunchy stems. Both the stems and leaves are edible and can be enjoyed raw or cooked. Here are a few different ways you can enjoy bok choy: stir-fried with other seasonal vegetables like broccoli and spring onions, sauteed with garlic and soy sauce, added to a batch of vegetable soup, and used in place of Napa cabbage for a batch of kimchi.
In addition to bok choy, we’re harvesting a delicious variety of late winter and early spring produce on the farm! Since we love eating the farm’s vegetables just as much as we love growing them, we’re always experimenting with simple and delicious recipes at home. Alex has been loving cooking with cabbage because it works in both simple and more complex dishes. If you’re going for a simple recipe, she recommends roasting it. If you want to put in a little more effort, stir fry it with other seasonal vegetables and serve it with soba noodles, peanut sauce, and the protein of your choice. Yum!
As for Caitlin, she loves the versatility of kale. This leafy green can be added to so many different dishes from salads to soups to pastas and beyond. Her favorite way to enjoy it is to sauté it with lemon juice, salt, and pepper and top it with some cooked chicken. She recently added it to a batch of fried rice with carrots and snap peas and highly recommends it! If you’d like to try making your own version at home, make sure to pop by the farm stand to stock up on supplies. To see what else we have in season, check out the list below.
In Season: Bok Choy, Broccoli, Cauliflower, Cabbage, Shelling Peas, Salad Mix, Spring Onions, Spinach, Beets, Kale, and Radishes along with Tomato Transplants and Cabbage Transplants for your garden
