Week #3 (6/13 & 16)

This week your basket contains: spinach, NEW POTATOES, kohlrabi, snap peas, bok choi, zucchini (full shares) Asian broccoli (half shares), carrots, and lettuce.

NEW POTATOES are one of the crops we look forward to with great anticipation.  Harvested while the tubers are still forming, they are tender and sweet in a way no other potato is.  They are best prepared very simply; steamed and dressed with a little butter, salt, pepper and perhaps a bit of chopped green garlic.  This is also a great way to prepare them. 


A while back, Polly roasted new potatoes in a very simple way.  While I was grilling other things on the barbecue, she made a simple tray by folding up the edges of a small (1 foot square) piece of aluminum foil.  She poured in 2 –3 Tbs. of olive oil then placed halved new potatoes face down on the improvised tray.  She sprinkled them with salt, pepper, chopped scallions (green onion tops would work well, too), and dill.  We placed the tray on the lower level of the barbecue and turned it occasionally to insure even cooking.  When the spuds were tender to a fork, they were easy to pop off the foil and they came out with a nicely crisp cut face and a light fluffy center.  Yum!


1/4 pound shiitake mushrooms (or substitute enoki or straw mushrooms)

1/2 pound bok choy

5 tsp. oyster or soy sauce

3 tsp. oil

Heat oil and stir-fry mushrooms in a wok for about 2 minutes. Add bok choy and stir fry until limp, about 1-2 minutes. Add oyster sauce (or soy sauce) and simmer for an additional 2-3 minutes. Serve with rice as a typical Chinese meal or substitute quinoa or amaranth, both grains with superior protein profiles.


2 Tbs. dry mustard

2 slices ginger plus 1 Tbs. minced


4 c. thinly sliced bok choy

1 bunch scallions, including greens

1 c. broccoli florets, cut into small pieces

1 10-ounce package extra-firm tofu, diced

1 Tbs. minced garlic

2 tsp. dark sesame oil

1 tsp. sugar

½ tsp. rice wine vinegar

12 egg roll wrappers

12 cilantro sprigs

Peanut oil for frying

Mix the mustard with 3 Tbs. water and set aside.  Heat 2 quarts of water with the sliced ginger and one Tbs. salt.  When it boils, add the bok choy, scallions and broccoli and cook for 1-½ minutes.  The water will not return to a boil.  Drain the vegetables, rinse them with cold water, wrap in a clean towel, and squeeze several times until dry.  Combine them with the tofu, minced ginger and garlic.  Sprinkle with sesame oil, sugar, vinegar and ¾ tsp. salt.  Toss well, and taste the mixture to be sure it’s seasoned sufficiently.

Lay one egg roll wrapper on the counter at a diagonal with a corner facing you.  Heap 3 Tbs. of the filling crosswise near the base.  Lay a cilantro sprig on top, fold up the lower corner, fold in the outer corners, and then wrap.  Repeat, using the rest of the filling.  Place the egg rolls on a plate, cover with wax paper, then with plastic, until ready to cook.  To cook, heat a ½ inch of peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll.  Add 2 egg rolls and fry until golden, about 2 minutes.  Turn and fry the second side, then remove to paper toweling to drain.  Continue frying the rest.  Serve hot with the mustard sauce.  From Vegetarian Cooking for Everyone by Deborah Madison. 

STRAWBERRIES are in.  We can send along a pint for $3 or a flat of 12 pints for $30.  Just email to order.

FLOWERS are ready!  If you would like to receive one of Polly’s amazing bouquets (only $7) with approximately 20-25 stems just email to order.

EGGS: We are having difficulty with our hens and they are not laying much right now.  We are working on resolving their issues and hope to have better production soon.  We apologize for the inconvenience.