Farm Share Week 2: June 10-14, 2015

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Farm Share Week 2: June 10-14, 2015

Welcome to week 2 of Farm Share! I apologize for the delay in getting the blog up-without further delay here is what you can expect to see in this weeks boxes.  Coming soon are sugar snap and snow peas, green beans, currants and zucchini-so look forward to those in the next couple of boxes 🙂

Half
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)

Whole
-asparagus
-rhubarb
-red radish
-red swiss chard
-green kale
-baby bok choy
-romaine lettuce
-red leaf lettuce
-turnip greens (light green leafy veggie with white stalk)
-‎basil bunch (please do not refrigerate: leave on counter with roots in water)
-giant red beets
-‎bunch mint
-‎garlic chives
-black kale
-green leaf lettuce

This weeks recipe I tried to keep it simple.  I ran out of olive oil and decided to saute up some of the sugar beet along with some other lovely veggies I had from the share as well as what I had on hand.  There isn’t a name and I was quite surprised at how delicious considering it was only the vegetables with butter and a bit of salt and pepper.  Throw in whatever you wish-don’t feel limited by what I used since I’m sure it will be great no matter what.

Simple Vegetable Saute (change amounts depending on how many your serving)

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1/4 butter or oil of choice

Asparagus chopped

1/2 sugar beet peel and chopped into small chunks

Bok Choy leaves-cut and separated from the leaf tops (tops to be thrown in after everything else has softened)

Swiss Chard (stems separated from the leaf-top to be thrown in with the bok choy tops)

Mushrooms sliced

Onion

Directions:
Melt butter or heat oil in pan-add onion (you can choose to add garlic or other seasons of your choice as well I didn’t), sugar beets and asparagus-season with salt and pepper.  When onions are soft add the bottoms of the swiss chard, bok choy and mushrooms.  When these have reached the desired tenderness add in the top leaf parts from the swiss chard and bok choy.  Serve warm as a side or add a protein and serve on top of rice or noodles.  The sugar beets added a nice hint of sweetness that my husband and I enjoyed-this was both our first experience eating sugar beet this way.  Enjoy!

About the Author

StephanieMy name is Stephanie Hofman and this is my third year with the farm share program-second doing the blog. I'm in my late 20's and expecting baby #2 in early August. My son Richard Jr-who many of you might have seen if you were able to attend the open house will be 3 in Oct.I am an earth loving hippie-follower of Christ-lover of all people and love to try new things. I am not a blogger outside of zephyr organics-so please keep this in mind as I continue to learn the in's and out's of what it means to create a good blog and to be a good blogger!My family and I do our best to make everything at home from scratch, but we are not fully organic, non-GMO, nor are we dairy free or gluten free. I do my best with what I have and am slowly but surely making changes (I'm very excited about sheep cheese-cheese is a staple that wouldn't end well if I tried to remove from our diet) towards a more healthy lifestyle.I will do my very best to keep the recipes that I share to encompass all diets-some will be desserts, some will be juicing recipes (last year I failed epically at my juicing fast-FYI don't add 'more kale' just to use it up in a recipe) some gluten and dairy free-some vegan and many in between.Most of the items in the box I am familiar with now-but 2 years ago I didn't know what bokchoy was nor had I ever heard of swiss chard-now they are my 2 favourite items to get in my box!I'm a free going spirit who has taught herself most things and love to help others out since I've only become who I am and gotten to where I am in life because of the love and generosity of those who've I've encountered. I've never been very good at spelling nor have I been very computer savvy. Any feedback and suggestions are always welcome.Thank you so much for joining us on this journey towards supporting local farmers and supporting the growing organic food movement. May your box bless you and your family all season long and I look forward to sharing my recipe successes and failures with you.View all posts by Stephanie →

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