Week 18 - Bok Choi
It has been an incredibly rainy year! We're already close to double the average rainfall for the month of September and we've still got a week. And while all this rain is certainly good for many of our veggies, it's also likely the reason our tomatoes died and why we had so few peppers and eggplants this season. Oh well, we'll take it over the severe droughts we've had the past few years!
Save the date, Squashtacular! is October 12th. Bring your friends, family, kids and dogs to this fun squash themed event at our farm! Can't wait to see you there!
Veggie of the Week: Bok Choi
If you've never tried our tender baby bok choi, it's an absolute must! We've had so many problems growing it this summer, from pest damage to bolting (going to seed), but it's finally looking good and we're so excited to share it with you! Your can steam bok choi, sautee it, even eat it raw in a salad. Try preparing it simply in this recipe for Garlic Ginger Bok Choi:
2 tbsp avocado oil
4 baby bok choi, sliced in half
1 tsp minced ginger
2 garlic cloves, minced
2 tbsp water
salt and pepper
Heat the avocado oil in a wok or sauté pan on medium. Add the minced ginger and minced garlic and stir for 30 seconds.Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.Turn off the heat, add salt and pepper and serve.
Thanks for supporting your local farmers!
Ellen and Ashley