November 30th, 2021

 

What’s in this Week’s VEGGIE BOX: Carrots, Butternut Squash, Turnips, Bok Choy, Fennel, Cilantro and Green Onions

 

Bread this week: Rosemary Focaccia OR Whole Wheat your choice of one

 

PLEASE CONTINUE TO CHECK TO MAKE SURE YOUR NAME IS ON THE ROSTER FOR THE WEEK, DO NOT PICK UP A BOX OR BREAD UNLESS YOU SEE YOUR NAME

 


!Holiday Special Orders!

 

LAST DAY TO GET THEM IN

 

If you are interested in purchasing anything please get your order in by the end of the day today

 

 

No deliveries December 25, 28, January 1, 4 & 8

&

Saturday December 25th boxes will be delivered on Tuesday December 21st

                   

This week on the farm

Such beautiful days on the Farm!  Leaves are colored and dropping, piling up in any available corner.  Green has come to the fields with that rain of a few weeks ago.  These cold, crisp days of Fall are the most alluring aspect of the Seasons, better even than Spring, because Spring is all about potential, and Fall is all about take a little rest…. job well done….stop and smell the wonderful decay of the overabundance of summer into the rejuvenating protective layer of humus for the winter.  It just is so rich in so many subtle ways, this preparation for next year.   When the world has enough rain, enough cold, enough summer growth to enrich the soil with its transformation, then all seems right in Hungry Hollow and that itchy feeling that happens when there is not enough rain or too much wind or heat for too long can just be a distant memory.  

               In order to earn the chance to enjoy this moment, we have worked all Fall, harvesting and cleaning up the excesses of summer while simultaneously preparing fields, spreading compost, adjusting moisture levels for weed and cropseed germination, and then planting the seeds and plants of the Fall and Winter.  Fences have been moved, cycling deer, turkeys and rabbits into our harvested fields.  Drip tape has been rolled and sorted for next year.  The detritus of the frantic pace of summer harvest, the miscellaneous papers, buckets, equipment, boxes that were left as they lay during that frantic time are being collected.  At the same time, after planting we have spent the last 2 months using our little blue cultivating tractor, our rototillers and hoes, and our hands to relieve the weed pressure on the plants to be harvested.  This is a critical time, determining through the perseverance of our response to the several generations of weeds the income from our fields from now to Spring.  In this critical time we have routinely lost entire plantings through our inability to find enough time to keep up with the growth of an ecstatic group of weeds who are under the mistaken assumption that the world is theirs, now and forever.  (Ooh, just had the random thought that they remind me of some other species that we all know well)  But finally, now as the days shorten and grow cooler, we look out over a truly inspiring expanse of our desired crops unimpeded by competing weeds.  The weeds are still there, but relegated to a dominant role subsequent to our harvesting time.  True, there are gaps in the lines of vegetables that are the legitimate result of the take of our animal and insect neighbors, but plenty is left.  I have to say this is as pretty a job of caring for the fields as I have seen on this farm, and I am proud of all the people that worked to provide this vision of food for the coming months.  A season of thanks-giving indeed.

               So you can expect a nice variety of winter crops in your boxes over the next three months.  With nearly 30 years in the Community box program, I hope that we have chosen well to provide you with the staples of a healthy diet along with those wonderful special treats from the wonderland of the Central Valley of California.  Meantime, we are looking toward the next planting season, and preparing ourselves for the future we trust will come.  Enjoy the Box…it is good and good for you!  Jeff

 

Five-Spice Pork with Bok Choy and Green Onions

Source: cookstr

 

1 tbsp soy sauce 

1 tbsp dry sherry or Shaoxing rice wine 

1 tsp five-spice powder

1 tsp cornstarch 

8 oz boneless pork (such as loin or tenderloin), thinly sliced

1 tbsp chicken stock or water 

1 tsp brown sugar or granulated

1 tsp salt or to taste

2 tbsp vegetable oil 

2 tbsp chopped garlic 

1 cup chopped bok choy 

3 tbsp chopped green onions 

In a bowl, combine soy sauce, sherry, five-spice powder and cornstarch and stir well into a smooth sauce. Add pork and stir to coat evenly. Set aside for 10 minutes. In a small bowl, combine chicken stock, sugar and salt and stir well. Set aside. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add garlic and toss well, until fragrant, about 15 seconds. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute more. Add bok choy and toss well. Add chicken stock mixture and cook, tossing occasionally, until pork is cooked through, 1 to 2 minutes more. Add green onions and toss well. Transfer to a serving plate. Serve hot or warm.

 

Shaved Carrot, Fennel and Bok Choy Salad

Source: today’s parent

 

1 small fennel bulb, (about 4 cups, sliced)

2 carrots

1/2 tsp salt

4 baby bok choy, (about 250 g)

3 tbsp unseasoned rice vinegar

2 tbsp canola oil

2 tbsp toasted sesame oil

2 tbsp low-sodium soy sauce

2 tbsp grated ginger

1/4 tsp sriracha

1 tbsp toasted sesame seeds

Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward).

Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with salt and toss. Let stand 10 min to soften slightly. Cut bok choy on the bias into long strips and add to carrots and fennel. Combine rice vinegar, canola oil, sesame oil, soy sauce, grated ginger, and sriracha in a bowl. Pour over vegetable mixture and toss to combine. Sprinkle with sesame seeds and top with fried tofu “croutons.”

 

Butternut Squash Fritters With Cilantro Yogurt

Source: real simple

 

For the fritters:

2 tablespoons all-purpose flour 

½ teaspoon kosher salt, plus more to serve

¼ teaspoon ground cumin

¼ teaspoon ground turmeric

¼ teaspoon ground ginger

Freshly ground black pepper

10 ounces spiralized butternut squash (about 4 cups, packed)

1 large egg, lightly beaten 

1 small shallot, chopped

1 small clove garlic, grated

2 tablespoons canola oil

For the yogurt sauce:

1 cup full-fat plain Greek yogurt 

1 jalapeño, seeded and chopped

¾ cup loosely-packed cilantro leaves and tender stems

1 ½ tablespoons lime juice (from 1 lime) 

1 tablespoon extra-virgin olive oil 

1 teaspoon lime zest

1 small garlic clove, chopped

Kosher salt and freshly-ground black pepper

In a small bowl, combine the flour, cumin, turmeric, ginger, ½ teaspoon salt, and several grinds pepper. In a large bowl, combine squash and egg and toss with your hands until squash strands are evenly coated. Add the flour mixture and toss until strands are well coated. Add the shallot and garlic and mix to combine. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Drop 3 (1/2 cup) dollops of the butternut mixture into the skillet, spread slightly. Reduce heat to medium-low and cook until edges begin to brown and crisp, 3 to 4 minutes. Carefully flip fritters and press down with the back of a spatula. Cook until crispy, 3 to 5 minutes more. Transfer to a paper towel-lined plate and season with salt. Repeat with remaining 1 tablespoon oil and butternut mixture. Serve hot with yogurt sauce and several grinds pepper. Yogurt sauce: Add the yogurt, jalapeño, cilantro, lime juice, olive oil, lime zest and garlic to the bowl of a food processor and pulse until smooth. Season with salt and several grinds black pepper. 

Vegan Potato, Fennel and Turnip Soup

Source: simply souperlicious

 

5 medium potatoes peeled and cubed
1 medium turnip quartered
2 fennel bulbs chopped
1 red onion
1 leek
1 medium carrot
1 shallot (raw), chopped
1 garlic clove, chopped
1 green onion, chopped
1/8 teaspoon spicy paprika
5 cup(s) vegetable stock with

1 vegan vegetable bouillon cube
3 bay leaves
2 sprigs thyme
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, rice milk
1 tablespoon coconut butter
Pinch of nutmeg
1 squeeze lemon

Bring vegetable stock to a boil. Add balsamic vinegar, thyme and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes. Chop potatoes, fennel, turnips, red onions, carrots, leeks, garlic and shallots and likely sauté. Add vegetable mixture to the boiling stock and continue cooking on low heat for 1 hour. Near the end of cook time (ten minutes), remove the bay leaves. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender. Add milk and butter to mixture in the blender. Blend to desire consistency. Strain the soup twice just remove some of the stringy pieces before re-adding to the kettle. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste. Finish off with the final sprig of parsley and serve in a bowl.

GINGER SHRIMP STIR-FRY WITH GARLICKY BOK CHOY

Source: a Cozy Kitchen

 

1 pound shrimp, peeled and deveined (tail on, if desired)

2 tbls Shaoxing rice wine, dry sherry or rice wine vinegar

1 tablespoon finely grated ginger root

1 teaspoon minced garlic

1/2 teaspoon salt

1 teaspoon cornstarch

1 tablespoon vegetable oil or neutral oil

1/4 cup sliced scallions, plus more for garnish

1/2 cup green peas (if frozen, thawed to room temperature)

1 teaspoon chili garlic paste

1/2 teaspoon Chinkiang black vinegar (or rice wine vinegar)

GARLICKY BOK CHOY

2 tablespoons vegetable oil or other neutral oil

3 cloves garlic, thinly sliced or minced

1 1/2 pounds baby bok choy, ends trimmed

1/4 cup chicken stock

TO MAKE THE GINGER SHRIMP STIR-FRY: In a large bowl, combine the shrimp, rice wine, ginger, garlic, salt, and pepper, and stir until ingredients are thoroughly distributed. Sprinkle the cornstarch over the mixture and stir again until evenly coated. Cover and marinated in the refrigerator for 30 minutes to 1 hour. In a large wok or skillet, heat the vegetable oil over high heat until shimmering and very hot. Add the scallions and cook briefly, just until fragrant, 20 to 30 seconds. Add the shrimp--the wok should sizzle loudly--and cook, tossing with a spatula every so often, until the shrimp are pink, about 5 minutes. Turn the heat off and add the peas, chili garlic paste, and vinegar (if using). Stir to incorporate, and serve immediately. TO MAKE THE GARLICKY BOK CHOY: In a large wok or skillet, heat the vegetable oil over high until shimmering and very hot. Add the garlic and cook briefly, just until fragrant, 30 seconds or less. Add the bok choy--it should sizzle very loudly as it hits the oil. Sauté briefly, tossing the bok choy vigorously, until evenly coated in oil.  Add the chicken stock, reduce the heat to low, and cover. Let steam until the bok choy steams are tender and the leaves are dark green and wilted, about 5 minutes. Season with salt and pepper, and serve hot, with rice.