This week your basket contains: new potatoes, bok choy, snap peas, broccoli (Asian or European) OR zucchini, spring onions, turnips, kohlrabi, and lettuce.

We are sorry to say that we have no more strawberries.  The season was short, but sweet.

THANK YOU TO EVERYONE WHO CAME TO THE SUBSCRIBER DAY!  We had an amazing day meeting new people and reconnecting to longer term subscribers.  One thing that came up during tours of the farm was interest in a GARLIC DIGGING WORK PARTY.  This coming Sunday, June 30^th from 10:00 to Noon we will dig garlic.  We will then host a pot luck lunch (we will provide pizza and drinks).  This is a kid-friendly activity that is fun for everyone.  We have the tools and can make good use of any and all hands that want to show up.

Turnips were a bit disappointing this spring.  We had germination issues, and had a hard time keeping the floating row cover on the plants (to keep bugs off).  While don’t have as many turnips as we like and the leaves are a bit lacey, the roots themselves are quite tasty.  This recipe, which you can also use you kohlrabi in, is a great way to use turnips.  As written the recipe makes a large amount, but is easily reduced to suit your needs.

MORROCAN TURNIP AND CHICKEN STEW

2 cups cooked chickpeas

2 small (2 1/2 lb) chickens

3 Tb butter

1 Tb oil

2 onions

5 cups chicken stock

1/2 tsp white pepper

1/4 tsp ground ginger

1/8 tsp powdered saffron

1/2 tsp turmeric

1 lb small  turnips

2 cups chopped turnip leaves and stems

1/4 cup lemon juice

salt and freshly ground pepper

Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve.   Serves 6 to 8.  From The Victory Garden Cookbook. 

Whenever I think of bok choy I think of spring rolls.  This is a great recipe that is well worth the effort.

SPRING ROLLS WITH BOK CHOY AND TOFU

2 Tbs. dry mustard

2 slices ginger plus 1 Tbs. minced

Salt

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.