Can you believe we are already so far into August? Seems like just yesterday we were still in June’s greens, greens and more greens harvests. Sorry for the quiet the last few weeks. We’ve had some interns leave, helping hands on vacation, etc. and so the emails took a vacation, too.
First, we have some honey for sale. The honey is wonderful, and from the farm!! It’s available for next week’s pickup at $12/kg jar. If you’re interested please let us know ASAP. You can leave a cheque for pick up or pay John at the market if you’re stopping by.
Now for a rundown of what’s in tomorrow’s box and a few recipe suggestions on how to use it.
Small shares will find carrots, lettuce, potatoes, zucchini, cucumbers, bok choi, aubergine, pepper, garlic and kohlrabi.
Medium shares get all this and extra kohlrabi, pepper and lettuce, and some cherry tomatoes thrown in.
Large shares add cabbage, tomatoes and extra potatoes.
What to do?
Smitten Kitchen, whose recipes are great for adapting to what’s in the box, has a sort of ratatouille recipe that will make great use of your eggplant, zucchini, and peppers. Those of you with tomatoes might even take the ambitious step to make your own purée!
http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/
For the bok choy, here’s a simple recipe for a side dish. You can always substitute veggie broth, and for those wary of cornstarch, a bit of flour or arrowroot flour is a good substitute.
http://www.epicurious.com/recipes/food/views/Stir-Fried-Baby-Bok-Choy-with-Garlic-240548
And here’s a Jamie Oliver-styled recipe, without measurements, for a “super stir-fry”,and that can take just about anything:
Heat some sesame oil in a pan on medium-high heat (about 6-7/10). Add a pile of freshly chopped ginger and garlic (to taste, I like lots – a good inch or two of ginger, 2 cloves garlic!).
Throw in a variety of whatever vegetables you like – cubed eggplant (it will absorb a lot of the oil though, so maybe add it last), sliced zucchini, chopped carrots, bok choy, peppers, etc.).
Add a few splashes of soy sauce. You don’t want to overpower, but you want to get in the flavour. Cover and let things steam a bit (add a bit of water if it’s dry), to cook the veggies through, but not so much that they get soggy.
You can then, optionally, scramble in some eggs. Push the vegetables to once side, crack in the egg(s), let them start to cook, and then stir them to scramble them a bit, and then mix them right in when cooked. It’s the best part. Serve over rice/quinoa/couscous, as you wish.
Hope you all enjoy the week and the veggies coming your way.
Best wishes,
John and the team at WD.