Happenings on the farm!

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Laguna Farm Newsletter






Thank you for supporting local agriculture!
April 11, 2017
Dear Members, 

     Greens, greens and more greens is the theme of this week’s harvest.  Aside from the beets, bok choy, salad and kale we are putting in the CSA boxes, we have a farm store filled with collards, chard, parsley and kale to choose from.  
     Several members are wondering what to do with their bok choy.  While many Asian stir-frys call for the crunchy vegetable to be added late in the cooking process, I personally love to eat it raw.  Sliced bok choy is very much like celery.  The crunch is perfect in salads and drizzled with dressing.  Please don’t let it go to waste even if you are not planning a stir-fry, bok choy is simple and its diversity is worth adding into your meal.  My simple bok choy stir fry celebrates the vegetable on its own and can be enjoyed with a protein over rice. See the recipes below for more details.
Be well,

Jennifer Branham-Burns
CSA trades and exchanges:  If you pick your produce up at the farm, you will see an exchange basket.  This basket is for you to swap produce on the exchange list.  Please limit your exchanges to what is available in the basket, and pay for the items you take out of the store. This way we ensure there is enough diverse produce in the store for everyone.  Thanks!
Produce Boxes
Salad, kale, bok choy, red onions, spring onions or garlic, local navel oranges and beets from Laguna Farm or Tierra Firma farm.
Juice Boxes:  
Kale, bok choy, beets, local navel oranges, Livingston celery or Laguna Farm’s chard, and Washington apples.

Laguna Farm Bok Choy

Simple Stir-fried Bok Choy: 

Heat 2T oil in a large skillet or wok over medium heat, and cook 1/2 bunch of green garlic or spring onions in the hot oil until fragrant, 1 to 2 minutes.

Mix in 1 bunch of baby bok choy, that is sliced into bite sized pieces and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.

 

Bok Choy Salad:

Slice your bok choy in thin slices and add to your salad greens.  Consider red onion, spring onions, orange segments, sesame dressing and proteins such as tofu, tempe, grilled chicken or nuts. 

 

Juiced Bok Choy:  Celery, cucumber and bok choy are my juicy green vegetables that traditionally go into every one of my fresh juices.  These three are so versatile, I enjoy them interchangeably. Bok Choy juices well with citrus, apples, beets, carrots, cilantro, and so much more!

 

Laguna Farm  | (707) 823-0823 | jennifer@lagunafarm.com | www.lagunafarm.com