Summer Share #2, 2016
My Fine Homestead Newsletter
6/8/ 2016
In This Issue:
  • Calendar & Announcements 
  • In Your Box 
  • Vegetable Spotlight - Pac Choi
  • Recipe - Pac Choi
  • Recipe - Lettuce Salad 
  • On The Farm . . .

One of our spring kittens.
Calendar & Announcements
1.  EOW Shares this week = Plain, John Muir Dr, Transformations, Waban Hill, Wayland Dr, SGFM.  

2. Annual Farm Party is July 31.

3.  ??? Questions ??? Let us know.
In Your Box  - Full Share

Asparagus - from Spring Run Farm
D'Avignon Radishes
Pink Beauty Radishes
Salad Turnips- Eat raw like radishes, add to salads, or saute briefly in butter.
Mesclun-This mix contains different red & green lettuces. From the Latin misculare, meaning "mix thoroughly."  Usually consists of an number of leafy vegetables of various colors & textures.
Ovation Greens - Red Russian Kale, Arugula, Tatsoi, Mustard Greens
Pac Choi-See "Vegetable Spotlight" section in this newsletter. 
Green Onions - White and/or purple 

In Your Box - Half Share

D'Avignon Radishes
Pink Radishes
Mesclun-This mix contains different red & green lettuces.  From the Latin misculare, meaning "mix thoroughly."  Usually consists of an number of leafy vegetables of various colors & textures
Green Onions - White and/or purple 

Coming soon to your box:
garlic scapes, kohlrabi, baby carrots, beets, kale
Vegetable Spotlight  - Pac Choi
One of the traditional Asian greens, pac choi, also spelled pak choi and bok choy, is becoming common in western markets and popular with home cooks. The Cantonese  choi means simply vegetable and bok or pac meaning "white" is in the Brassica family. 

 Pac Choi
It is a versatile, head-forming green with large, striking ribs. The beautiful wide, smooth leaves open up like a bouquet. The wide white or light green stems, connected at the base in a bulblike manner, are juicy, crisp, and mild, more similar to celery than cabbage. The dark green leaves have a mild cabbage flavor. Alternately some describe pac choi as having a mild mustard flavor with a background sweetness.

Separate stems from leaves before cooking, as the leaves cook very quickly. P ac choi is the perfect stir-fry vegetable yet tender enough to use in salads. Toss the leaves and crunchy stalks with a little sesame oil, vinegar, and green onions for a refreshing and delicious salad. 

Pac choi will keep loosely wrapped in the fridge for several days.   
Ginger Pac Choi & Soba
serves 2 to 4
  • 8 oz soba noodles
  • 1 teaspoon peanut or vegetable oil
  • 1 bunch pac choi, leaves and stems separated, sliced across in 1/2-inch pieces
  • 1 small red onion, cut into thinly sliced half-moons
  • 4 cloves garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon plus 1 teaspoon soy sauce

Prepare the soba noodles according to the package directions.

Preheat a large skillet over medium heat. Saute the pak choi stems (Not the leaves yet) and the onion in the oil for about 5 minutes, until the onion is translucent.

Add the garlic, ginger, and red pepper flakes. Saute for another minute, until the leaves are wilted. 

By this time, the noodles should be ready. Add the drained noodles to the pan and sute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated.

Serve immediately.

Tender Spring Lettuce Salad with Fruit
serves 8
  • 6 cups mixed tender lettuce leaves, washed , spun dry, and torn into bite-sized pieces
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • freshly ground black pepper
  • 1 pint fresh berries (strawberries, blueberries, raspberries) washed, hulled, and cut in half in large
  • 1 small red onion, thinly sliced
  • 1/2 cup toasted chopped pecans
  • 1/4 cup blue cheese

Fill a large salad bowl with the lettuce. Spoon the olive oil over the lettuce and toss with salad servers. Repeat with vinegar. Grind pepper over the salad and toss again. 

Before serving, scatter the berries over the top, then the onion, the pecans, and finally the cheese over all. Toss lightly while serving.

On the Farm . . .
We were lucky enough to receive 1 1/2 inches of rain last weekend. All the crops enjoyed the showers and we appreciated the break from irrigating. Generally vegetables require 1 inch of water per week. If it doesn't come in the form of rain, Bill needs to spend a significant amount of time dragging hoses and setting up sprinklers around our 2 acres of crops.

The winter hoophouse is changed over from winter to summer production. Gone are greens and radishes. In their places are tomatoes, celery, and basil. The upcoming weeks will find us trellising and pruning the growing tomato plants.

The sugar snap pea plants are blossoming! The garlic plants have started sending their scapes up! If all goes according to plan - scapes should be ready next week and peas in probably 3 weeks. Tiny round kohlrabi have formed! And the potato plants are up!  

Pea blossom.
 D'Avignon Radishes.
  Pink Beauty radishes
  Water droplets on a kohlrabi leaf.
  Bug's eye view amongst the garlic stalks.
 The flush of spring has encouraged the crops as well as the weeds to grow quickly. The balance of our time is shifting from planting to hoeing and weeding - typical for June. I decided not to include pictures of the weeds!

I am still getting used to organizing our new delivery schedule as well as managing the paperwork associated with more members. I enjoy using spreadsheets, making plans, and communicating with members, but I my real passion is working in the fields. With a breeze swirling my hair around my head, feeling the sun on my arms and face while I hoe or hand-weed beds of carrots, lettuce, peas, or pac choi is extremely satisfying. Lucky for me, there will be no shortage of weeds in the upcoming months!

Have a great week,


Looking across the fields.