June 4, 2013 Share List!!

The waiting is almost over!  The first distribution is tomorrow, and the farm has forwarded the following list of items that will be included in the first box.

Lettuce Mix – .5 lb bag (not washed)
Salad Turnips – 1 bunch
Bok Choi – 4 pieces
Red Kale – 1 bunch
Arugula – 1 bunch
Romaine Lettuce – 1 head

2 thoughts on “June 4, 2013 Share List!!

  1. Turnip Recipe from AllRecipes.com

    3 cups diced peeled turnips
    1/4 cup water
    1 cube chicken bouillon
    1 tablespoon butter, or more as needed
    2 tablespoons white sugar

    Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
    ** Some reviewers suggested using Brown Sugar instead of white



  2. Bok Choy Recipe from AllRecipies.com

    1 pound bok choy
    1 tablespoon vegetable oil
    1 tablespoon sesame oil
    1/4 cup water
    1 teaspoon grated fresh ginger root
    2 cloves garlic, minced
    1 tablespoon oyster sauce
    1 tablespoon light soy sauce
    1 tablespoon brown sugar
    1/8 teaspoon crushed red pepper flakes (optional)


    Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.

    In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.

    Heat the 1/2 the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.



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