Wild Hare Weekly, Winter #8/10: Breaking into March with Baby Bok Choy
I don’t want to jinx it, but we’ve had a pretty solid start to the soon-to-be madness that is March. Whether this is our false Spring, or a slow buildup to the real thing, we’re making moves. Mark spent most of his day on somewhere between the columns of his spreadsheets and the field rows, which is how you know stuff’s getting real. We’re pretty sure this is the earliest that he’s ever been able to get out there and do honest-to-goodness tractor work and soil prep. Now, we just have do our best to keep the momentum up and the crows at bay. Lupa’s got some chasing to do!
As for this week’s fresh harvest, the crew has cut bins and bins of Baby Bok Choy for us this week, with a few other little mustards and greens worked into the mix. On days like this, the crew head out with their knives and buckets to harvest whatever is ready, and there’s always a little moment of excitement when we weigh it all in and add it all up. Some weeks, feel light, tight and lean. Those weeks are rough, but they’re fairly common in the shoulder seasons. But, for whatever reason, this week’s haul is lush, tender and green (with a bit of purple😉), and we hope you enjoy it in stir fry, salad, soup or some other pleasant way.
Have a great week,
Katie
IN THIS WEEK’S FARMSHARES:
Bok Choy/Stir Fry Mix
Yellow Onions
Winter Radishes
Carrots
Frozen Blueberries
GINGER-MISO SQUASH & BOK CHOY SOUP - Dishing Up the Dirt
CREAMY BLACK RADISH SOUP - My Cancale Kitchen
SOBA NOODLE & STEAK SALAD WITH GINGER LIME DRESSING - Colu Henry
PERFECT BLUEBERRY MUFFIN LOAF - Smitten Kitchen
CHICKEN WITH RADISHES - Ina Garten
30-MINUTE ROASTED RADISHES WITH NUTRITIONAL YEAST CRUNCH - Heartbeet Kitchen
MAD HUNGRY HONEY-SOY GLAZED SALMON WITH BOK CHOY - Serious Eats
QUICK CARROT DAIKON STIR-FRY - The Wok’s of Life
BOK CHOY SALAD WITH SESAME ALMOND CRUNCH - Alexandra Cooks
