It's officially market season! We had our first two farm stands and farm share pick-ups this week. It was great! So fun to meet all of the people I have been emailing with and seeing on social media these past few weeks. I love putting faces to names and finally getting to make the person-to-food connection that makes this work so worthwhile.
Here are a few pictures from our first two stands. Hope you all come out and see us again this week! For the rest of the summer we will be at Community School on Tuesdays from 3:30-6pm and at Sweet Donkey Coffee on Thursdays from 3-6pm. Starting the 25th of April we will also be at the Grandin Village Community Market on Saturdays from 8-noon.
Some of our favorite farm friends have been experimenting with our spring greens to make some magical dishes. Our highlight of the week last week was Bok Choi. To give us a little inspiration, my dear friend Katherine Kunst whipped up a beautiful Bok Choi with Sesame and Ginger (see details below). Our family made it last night and it was a hit (even for Dad who never eats tofu or spicy food! Note, it is a tad spicy so adjust pepper to taste).
This week we are highlighting our beautiful Red Russian Kale. So, our best neighbors and friends Liz and Isaiah and Johnson are making an amazing Kale and Sausage Pasta (details coming soon!).
We'd love to hear from you. What are your favorite spring vegetable dishes? Send us a recipe and some photos and will give you a free bunch of your chosen vegetable at our next farm stand!
Bok Choy with Ginger and Sesame
6 small bok choy bundles, about 1 pound
½ carton firm tofu (8 oz.)
1 tablespoon lime juice (Juice a whole lime; use part here and part below)
1 tablespoon soy
1 tablespoon mirin
1 tablespoon toasted sesame oil
½ teaspoon honey
1 pinch red chili pepper flakes
3 medium garlic cloves, minced or pressed
2 tablespoons fresh ginger root, minced
2 medium scallions, thinly sliced on the bias; set a small amount of cut scallions aside for a garnish
2 tablespoons olive oil for tofu + 1½ tablespoons olive oil for bok choy
½ teaspoon salt or to taste
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon lime juice
Sliced scallions from above
1 teaspoon sesame seeds (black or white or both)
1. Cut the bok choy into 1-inch strips crosswise. Cut the stem pieces at the bottom into quarters. You can also cut the bok choy in half or into quarters the long way, depending on the size. I think the crosswise strips are easier to eat, especially with chop sticks.
2. Cut the tofu into 1-inch squares. [You can use the whole carton if you want to.]
3. Combine the lime, soy, mirin, sesame oil, and honey in a bowl. Combine the cornstarch and water in a small bowl; stir well now and just before using. Place the pepper flakes, minced garlic and ginger root, and sliced scallions in a bowl.
It’s important to have everything chopped and organized before you begin to cook. The cooking part is fast.
4. For the tofu, heat a skillet, pour in 2 tablespoons olive oil and add the tofu. Stir until it is a little brown on the edges and warmed through. Place in a bowl, leaving as much oil as you can in the skillet.
5. Heat the same skillet (no need to wash), pour in the olive oil and salt, and quickly add red chili flakes, garlic, ginger, and scallions. Stir fry until fragrant, about 30 seconds.
6. Add the bok choy and sauté for 30 seconds. Return the tofu to the pan and mix gently. Add the sauce mixture and simmer another 30 seconds.
7. Pour the cornstarch mixture into the pan. Stir until the sauce thickens and the bok choy is cooked through.
8. Tip out into a serving dish. Drizzle with the lime juice, sprinkle with scallions and sesame seeds and serve immediately.
Serves 3 for lunch, 4 for dinner with rice
Adapted from Daniel Orr’s FARMfood
1. Cut up bok choy and tofu.
2. Combine the lime juice, soy, mirin, sesame oil, and honey.
3. Heat a skillet, add oil, salt, bok choy, and tofu. Stir together.
4. Add the sauce. Stir to coat everything. Cook until bok choy is tender. Serve.