June 23rd Whole Farm and Summer CSA

Full Share: Spinach, Baby Bok Choi, Beets, Radish, Scallion, Dill, Rhubarb, Broccolini, Cucumber

Half Share: Baby Bok Choi, Radish, Scallion, Rhubarb, Broccolini, Cucumber

Flower Bouquet: Peony, Lupine, Orach, Lady’s Mantle or Pea Blossoms, Willow, Baby’s Breath or Saponaria

Happy first week of summer! We hope you have been able to get out and enjoy the sunshine, and that this share makes the beginning of the season even sweeter. The deep purple of the beets and radishes bring a splash of color to the harvest, while an abundance of lush greens fills out the box with the freshness of early summer, celebrating the vibrant greens that thrive in the long June days.

Our first week of camp is underway, and the farm is alive with garden magic! Campers have been busy planting flowers and vegetables in the education garden, learning where their food comes from and having fun along the way. Future campers will help care for these plantings throughout the summer and will even get to enjoy harvesting and tasting what they grow.

We are only a couple of weeks away from ripe tomatoes!

We are only a few weeks away from ripe tomatoes!

The farm welcomed some exciting new arrivals this week as well. Our newest baby chicks arrived yesterday, and baby turkeys will be joining us later this week.

The vegetable crew has been hard at work this week keeping up with the rapid growth that comes with the start of summer. With warm days and plenty of sunshine, the crops aren’t the only things growing - so are the weeds! They have spent many hours this week weeding beds to give our vegetables the space, water, and nutrients they need to flourish. A very important task that helps ensure healthy plants and abundant harvests in the weeks ahead!

The flower fields are beginning to burst to life, with more blooms opening everyday. We harvested our first dahlias from the greenhouse this week, and there are many more to come! The start of summer is such an exciting time of year and we are so happy to share it with you!

Tofu Broccolini Bok Choi Stir-Fry

INGREDIENTS

Marinade:

  • 7 oz tofu, pressed lightly and cubed

  • 1 Tbsp maple syrup

  • 3 Tbsp Tamari/soy sauce

  • 1 Tbsp Sesame oil

  • 1/2 tsp white pepper

  • 1 Tbsp rice vinegar

  • 1/2 tsp garlic granules , or garlic paste

  • 1/2 tsp ginger powder

For the stir fry:

  • 8 oz soba noodles.

  • 1 tsp coconut , or organic canola oil

  • 4 cloves of garlic, chopped

  • 1 cup of Broccolini

  • 1 large bok choy , or a few baby bok choy

  • 1/4 cup water

  • 1/4 tsp pepper flakes

  • 2 Tbsp sesame seeds

PREPARATION

  • In a shallow bowl, mix all marinade ingredients (except tofu). Add cubed tofu and let sit for at least 15 minutes to a few hours. Longer the better.

  • Prepare the Soba noodles according to package instructions and keep aside.

  • Heat oil in a large skillet at medium heat. Add garlic and cook until golden.

  • Add the broccolini, bok choy and 1/4 cup water. Cover and cook for 2 to 3 minutes or until bright green.

  • Add the tofu along with the marinade and cook for a minute. Add the noodles, pepper flakes and mix well. Cover and cook for 2 minutes or until heated through.

  • Sprinkle sesame seeds and serve hot.

  • Try topping with diced cucumber and scallions as well!

Jacy Rothschiller