News from the Farm, June 6, 2000

Seven days and five inches of rain later, here I am writing another newsletter. It's about 60 degrees, the crew is out in the muddy field picking lettuce, and the sun has managed to remain in view for at least 15 minutes. May it stay sunny all week!

Who's Who in the Crew

This year will be Jack's twelfth year of farming. He will say to you, however, that he has much to learn, and perhaps speak about the knowledge he will never have because he did not grow up on a farm.

Still, we think he's pretty good at what he does. This year he's spending a lot of time on the tractors preparing beds, seeding, and cultivating, troubleshooting equipment and vehicle problems, and working with the crew on day to day projects.

Jack came to farming after studying anthropology. During his last two years of college he studied agricultural development in India and Sweden. From there he apprenticed on farms in Massachusetts, Pennsylvania, and California.

Jack feels particularly at home in this part of the country because his father's family settled outside of Red Wing in the 1860's, and has lived there since. It gives Jack much pleasure to hear his grandmother tell stories of his farming great grandfather, A. P. Anderson.

A father himself, Jack has two sons, Emmet (5) and Oscar (1 ½). He and I are married, and we have lived here since 1995.

This Week's Vegetables

Bok Choi is a fundamental Asian stir-fry vegetable. Because of its high water content, it cooks quickly. Bok choi can also be added to soups or salads. Use both the dark green leaf and white stalk. The leaves contain vitamins A and C and sulforaphane, a substance that stimulates the body to produce cancer-battling enzymes. Storage: Keep bok choi in a plastic bag in the fridge, with leaves covered but not tightly sealed in. Keeps well. See recipe below.

Spinach: This week's spinach is cooking spinach like last week's. You might try it in an omelette with the greeen garlic.

Radishes: Last week you received either Easter Egg or French Breakfast radishes. The French Breakfast radishes are the narrow, red types with the white tips. Some afficiandos may notice a slight difference in taste between the two varieties, but here on the farm we use them interchangeably.

Green Butter Lettuce is a tender, handsome bib lettuce. Bib types are known for being smooth leaved and tender in consistency.

Brunia Deer Tongue Lettuce has large, bronze colored outer leaves that surround smaller, tender, whiter leaves within.

Recipes

Stir-Fried Bok Choi with Ginger and Sesame

I have found that getting good at stir-frying requires nothing more than a little practice and experimentation. This is a quick and easy way to cook bok choi. It's a basic stir-fry recipe that can be modified any way you like. Try adding more garlic, spinach, or soy sauce for example.

head of bok choi from your box

all or half of your green garlic, whichever your prefer 1 tablespoon minced fresh ginger

1 cup carrots, sliced thinly or julienned

2 teaspoons canola oil

3 tablespoons water

salt to taste

½ teaspoon toasted sesame oil (optional)

1 tablespoon toasted sesame seeds (optional)

Wash bok choi and separate the stalks from the leaves. Thinly slice the stalks and leaves and keep separate.
Chop green garlic and carrots, mince or grate ginger.
Have your ingredients close at hand. Heat wok or large skillet over high heat and add canola oil. Add garlic and ginger and stir-fry for about fifteen seconds. Add bok choi stalks and carrots and salt and stir-fry for another minute.
Add greens and water and cover. Cook for two minutes, until greens have wilted and the stalks are tender yet still have a crunch to them.
Remove from heat and add sesame oil and seeds. Serve ASAP.

Two week forecast:

strawberries, beets, peas, kohlrabi

Please join us for our 3rd Annual Strawberry Social

Saturday, June 24

From 1 to 4 p.m.

Come visit the farm, pick berries, enjoy shortcake, check the pumpkin planting, and have fun!