Off to a good start…
Our first CSA week has begun, despite a week of cold, rainy, early spring-like temperatures. (I heard the weather referred to as “Junuary.”) We are just pulling out of that pattern, and the plants are loving it. Lots of great greens this week–the ones that love the rain and cool. It will all catch up as it always does. I can’t tell you how many times farmers and gardeners have talked about “stagger planting” seeds to be ready at different times–only to have the second or third rounds of planting catch up to the first one. It’s hard to outwit mother nature–though we never give up trying!
This week, enjoy:
- Head Lettuce (2 heads)
- Bok Choy
- Kale (Red Russian, White Russian or Vates)
In case you are not familiar with the delicious possibilities of Bok Choy (an asian green, very high in beta carotene), here’s a simple recipe from the Food Network that is easy to customize;
Bok Choy with Ginger and Garlic
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy (about 1 large bunch)
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Copyright 2005, Robin Miller, All Rights Reserved