Hello Food Farmers, 18 June 2012
Thanks to everyone who helped make the first delivery of the season go so smoothly! In addition to the farm staff we had harvest and delivery help from Joe and Anjay Lindgren and Rollie and Tracy Bockbrader, the seven pickup site hosts had their spaces all prepared, and most of the shares found their way to the proper sites and families.
We are also grateful for the patience shown by those whose shares were not at the expected site due to our mix-up!
The early potatoes are doing well. Tomatoes both in the high tunnel and outside are looking really good. The onions, leeks, and garlic are vigorous. The chickens are out on pasture and doing well, happy for lots of bugs and green grass. We’re really hoping we don’t get soaked in the next few days because most things are pretty happy!
On Saturday night we discovered that one of the caterpillar pests we mentioned last week has eaten about 500 broccoli plants from our latest planting. These worms have been a problem this spring in the greenhouse, but not outside under row cover. Our neighbors have had problems in their pac choi outside, so we’ve been keeping an eye on each planting. However, the last planting we set out was split between two fields, and those 500 plants happen to be in a field we don’t walk by very much and they’re under row cover. The one field has been looking great so we were shocked to discover the infestation in the other and confused at the difference. It turns out that we used different cover crops in the two fields, and the caterpillars preferred the one that had been planted with sweetclover rather than rye and vetch. For now, we’re investigating what strategies work to control the little buggers, and Janaki will be posting some photos on the blog.
Today’s share: Broccoli, Cucumber, Baby Lettuce Mix, Pac Choi* (also called bok choy), Spinach, Turnips, Radishes
STIR-FRIED PAC CHOI with GINGER and GARLIC from: foodnetwork.com
1 Tablespoon olive oil 2 – 3 cloves garlic, minced
1 – 2 Tablespoons fresh ginger, minced 1 head chopped fresh pac choi (up to 8 cups)
2 Tablespoons good soy sauce Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add pac choi and soy sauce, cook 3 – 5 minutes, until greens are just wilted and stalks are crisp-tender. Remove from heat, season with salt and pepper, and serve.
This is a great side-dish along with rice or Asian noodles. Leftover meats sliced thin may be added
Prep Time: 15 minutes Cook Time: 1 hour 10 minutes Servings: 7
1 15 ounce container nonfat ricotta cheese 1 Tablespoon Italian seasoning
2 cups shredded mozzarella cheese, divided 1 teaspoon garlic powder
1 bunch fresh Spinach, washed, stemmed and chopped 1 teaspoon onion powder
½ cup sour cream or cottage cheese 2 cups tomato juice
1 (15 ounce) can crushed tomatoes 1 cup chunky salsa
14 uncooked manicotti shells ¼ cup dry bread crumbs
In a large bowl, combine the ricotta, 1-1/2 cups mozzarella cheese, spinach, sour cream, bread crumbs, and seasonings. Combine the tomato juice, salsa and crushed tomatoes; spread 1 cup sauce in an ungreased 13 x 9 inch baking dish. Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti.
Cover and bake at 350 degrees for 55 minutes. Uncover, sprinkle with remaining mozzarella cheese. Bake 15 minutes longer or until noodles are tender.
1 tablespoon honey 1 tablespoon good soy sauce
¼ cup rice wine vinegar 1 teaspoon sesame oil
¼ teaspoon salt Coarsely ground black pepper
1 unpeeled cucumber, thinly sliced
Place all ingredients in a bowl. Mix well and let stand 15 minutes. Drain before serving. These make a nice condiment served with salmon, salmon patties, etc.