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Weekly Farm Newsletter

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Week of May 7th

*Tentative CSA Menu:

Asparagus (Full Share)
Bok Choy
Spring Onions
Yukon Gold Potatoes
Mixed Lettuce Greens
Cilantro
Radishes (Full Share)
Collards (Full Share)
Yellow Onions

We used every hour of daylight last week to get some major farming accomplished. Our first waves of zucchini, cucumbers, tomatoes, peppers, and eggplant were all successfully planted outside and into freshly worked dry ground before the weekend. By Sunday, all of their roots and leaves were happily soaked and nourished from the rain. The warm weather and clear skies brought on two new items for this week's share: bok choy and cilantro. Bok choy is a variety of Chinese cabbage that has been harvested for over five thousand years. Use the entire plant: green leaves and white stalks. They are mild in flavor and tastes comparable to celery. They can be used in stir frying, braising, soups, or raw. Bok choy sautéed in olive and sesame oil with a little garlic and scallions is a delicious side dish on its own. Cilantro is our first herb yielding this season! It has a pungent citrusy aroma and taste and is often used in Asian, Middle Eastern, and Latin American cuisine. The leaves of cilantro are primarily used as a fresh ingredient to add flavor to salsas, soups, salads, and beans. Cilantro is packed with minerals like potassium, a component of cell and body fluids that control heart rate and blood pressure, and iron which is essential to red blood cell production. It has zero cholesterol, full of antioxidants, essential oils, and a considerable amount of vitamin A. Cilantro is the richest herbal source of vitamin K, which is involved in building bone mass and also in treating Alzheimer's disease. Cilantro lover ideas outside the box: bbq chicken pizza topping, garnish on burgers and sandwiches, south of the border omelets, or stuffed inside chicken or fish.
In other farm news: we have begun planting flowers and herbs in the PYO gardens for Open Farm Day. We currently have over 30 employees back to work now that keep our farm operation going day-to-day. There are 15 field workers, 7 in the packing house, 3 general managers, 2 delivery truck drivers, a mechanic, a full-time tractor driver, 2 greenhouse growers, and a beekeeper! This does not include original and founding farmers, Mike and Terra, who are still heavily involved.

Khaya's Korner
Hi everyone! This week the flowers are spectacular! The tulips and daffodils are dominating our yard. It is just now getting hot enough for shorts, so lately I have been taking walks outside and admiring the view. I love photography, so our property is the perfect photo op. Plus, playing with my little sister Isla and jumping on the trampling are much more fun when the temperatures are higher. Right now, there is a renovation project going on for the bricks around our pool, and I am waiting for it to be over so we can open our pool soon and go swimming.
Until next time, Khaya Brownback

Garlic Bok Choy
1/2 tablespoon olive oil
1 cloves garlic, minced and 1/2 tablespoon minced fresh ginger
1 tablespoon soy sauce
1/2 pounds bok choy (about 1 medium bunch), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
1/4 t red pepper flakes
1/4 t toasted sesame oil
In a large frying pan with a tightfitting lid, heat the olive oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes. Turn off the heat, stir in the sesame oil, and season with salt if desired. Serve with rice or rice noodles.

Pho Bo ( Hanoi Beef Noodle Soup)
6 cups beef broth
1 (1/4- inch thick) slice ginger
2 whole Star anise*
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat. (Chicken or duck is good too)!
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce*
1/8 cup minced scallions/spring onions
1/4 cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chilies, sliced very thin
1/2 cup fresh basil leaves
Lime wedges for garnish
*Available at Asian Markets
In 2-quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes. With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking bring a kettle of salted water to a boil for noodles. Drain noodles in colander, set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper.
Add sirloin and sprouts and cook 30 to 40 seconds, or until sirloin has changed color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Heap scallion greens, cilantro, chilies, and basil over soup and serve with lime wedges.

Bok Choy Stir-Fry
1 tablespoon olive oil
2 -3 cloves garlic, minced
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 cups bok choy, thinly sliced
1 chicken bouillon cube, dissolved in 1/2 c. water
1/4 cup soy sauce
1 teaspoon granulated sugar
1 tablespoon cornstarch
Heat oil in saucepan over medium heat. Add garlic, ginger, black pepper, and bok choy.
Stir fry about 3 min.
In bowl, combine dissolved bouillon and water, soy sauce, sugar, and cornstarch. Whisk well.
Add cornstarch mixture to skillet and stir fry until sauce thickens and cabbage is tender, about 3 min.
Serve hot. Servings: 4-6

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