I do believe summer really is here! I hope you are all enjoying it as much as I am. And as much as the veggies are! Our warm weather crops are finally coming on and starting to flower, which means the fruits are coming! Our lemon cucumbers in this photos, are loaded with flowers! I am just hoping our bees will get with pollinating them. We are still planting a bit… just a few rows left that are getting the final planting successions, but now we have beds that are harvested and needing to be seeded again. Its an ongoing process!! It seems crazy, but in the next two weeks we will be planting all of our late season, cold tolerant crops. One really has to plan ahead for an ongoing harvest! Aside from planting, its time to weed!! Our clean slates and carefully seeded rows are full of crops, but also full of weeds. Luckily we all love weeding around here. Put the ipod in and enjoy the zen activity of pulling tiny weeds. Come help if you like!
Bok Choi Stir Fry Recipe
1 1/2 pounds bok choy or baby bok choy1 1/2 tablespoons canola, vegetable or peanut oil1-2 cloves garlic, finely minced1 teaspoon grated fresh ginger3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)salt to taste1/2 teaspoon sesame oil
1. Chop up the bok choy
2. Finely mince garlic and grate fresh ginger. Grating the ginger helps break up the tough fibers!
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Yummy!
No comments:
Post a Comment