With a work crew of family and friends and kids, we harvested and washed today’s very muddy harvest — finishing up just moments before another thunderstorm soaker rolled through.
I love having a crew on harvest day!
This week’s basket brings:
- chard, “Rainbow Lights”
- garlic scapes
- lettuce, “Red Romaine”
- baby pac choi
- sugar snap peas (eat them pod-and-all!)
Next week should bring more of the same, with the addition of snow peas.
Garlic scapes add a fresh, light garlic taste when sauteed and added to any dish — stir fry, pasta, eggs.
Pac Choi (aka Bok Choy) can be eaten chopped fresh in salads or as an addition to a stir fry. If any of your sugar snaps aren’t immediately eaten for fresh snacking, stir fry your scapes, snaps, and pac choi together. Or for an Asian-themed dinner, try the following recipe:
Spicy Bok Choy with Sesame Noodles
1 package fresh sesame or garlic-flavored linguine
1 T peanut oil
1 T sesame oil
1 T minced ginger
2 t minced garlic (use garlic scapes, too!)
1/2 t hot pepper flakes
couple heads baby bok choy
8-12 brown mushrooms or 1 yellow sweet pepper, cut into chunks
1 cup sake or chicken stock
2 T soy sauce
Boil noodles until al dente. Drain. Meanwhile, heat wok or large skillet over high heat. Add oils, add ginger, garlic, hot pepper. Stir fry 30 seconds, then add boy choy and mushrooms. Stir fry another 2-3 mins. Add sake or stock and soy sauce, cover, and let steam until tender, 5-8 more minutes. Divide noodles into 4 bowls. Portion bok choy mixture over noodles and serve!