Jun
16
    
Posted (Steven) in Recipes

Bok Choi – 1 head
Ginger – 1 knob
Onion – 1
Carrots – 2
Amchoor – 1 tbsp. (mango powder)
Cumin – 1 tbsp.
Rice Vinegar – 2 tbsp.
Soy Sauce – 1 tbsp.
Water – ¼ cup
Canola Oil – 1 tbsp.
Salt
Pepper

Amchoor is a sweet and sour dried mango powder available at Indian spice stores. It’s   not critical, use whatever seasonings you like.

Cut the bok choi greens off of the stems, trim the stems, cut into ½-inch pieces, wash and let dry. Cut the greens lengthwise and crosswise into 1-inch squares, wash and let dry. Cut the skin off the ginger then cut into small matchsticks. Wash and chop carrots. Dice the onion.

Put the oil into a pan and let it heat up. Add the onion, carrots and ginger and sauté for a couple of minutes to let the onions soften a bit. Add the bok choi stems and salt to draw out the fluid. After a minute or two, add the vinegar, soy and water. Start adding the cumin, amchoor, salt and pepper to taste. The stems should get tender but not too soft in about five minutes. Add the greens, stir everything and adjust the seasonings for about two or three minutes. Serve with rice.

Steven Waxman

bokchoi


 
Jun
14
    
Posted (Deb) in News

Dear CSA Member,

Among the top favorite vegetables that members look forward to receiving each year are Garlic Scapes.  They are the long, curly tailed seed head that emerges from the garlic plant early in the season.

The scape will develop seed if left but the seeds are small and take years of planting and re-planting to deliver any sizable garlic bulbs.  The preferred method of propagating garlic is each year to save the best bulbs which are broken apart into individual cloves and planted in October.  Each clove will yield a garlic bulb the next July.  The scapes are removed when they start to curl and the energy that would go into producing seed goes to the garlic bulb.

The scapes have a delicious garlic flavor.  Garlic scape pesto is a member favorite.  Remove the very end of the scape and the rest of the scape can be used. Look to some of the CSA websites that are listed on the farm website under a previous blog for recipe ideas. There are also more photos of the garlic plants in the Photos section of the farm website.

Enjoy the vegetables – Deborah for everyone at Stoneledge Farm

Garlic Scapes


 
Jun
14
    
Posted (Deb) in News

Garlic Scapes – 6

Red Leaf Lettuce – 1 head

Buttercrunch Green Leaf Lettuce – 1 head

Bok Choi – 2 heads

Mizuna – 1 bunch

Summer Spinach – 1 bunch-this spinach is a little more resilient than the spinach you may be familiar with.  Most varieties of spinach will bolt or send out a seed head early in the season.  Summer Spinach will last right into the summer.  It has a larger leaf, spinach flavor.

Mustard Greens – 1 bunch

Apple Mint - 1 bunch


 
Jun
12
    
Posted (Member2Member) in Classifieds

My dear friend and fellow yoga teacher Meg Carlough and I are excited to invite you all on an amazing journey with us.  We are thrilled to be your tour guides into the world of yoga and St Lucia.  After searching the world (and trip advisor, of course) we have found a place to truly inspire.  Not to mention all the great airfare deals being offered!

Namaste,

Contact Molly Lehman at lehmanmc@hotmail.com.


 
Jun
12
    
Posted (Member2Member) in Events

Tuesday, June 16,  8:00 pm, St. Peter’s Church, 619 Lexington Avenue (at 54th Street).

Church of Heavenly Rest choir member Janine Ullyette will be joined by other musicians for a variety show/concert to benefit the Cystic Fibrosis Foundation.  Suggested minimum donation: $20. For information visit Janine’s web page at http://www.cff.org/great_strides/JanineUllyette5992.