Saturday farmstand! 10 AM – 12 noon.
We will have beautiful baby bok choy — a delicate, very mild flavored Asian cabbage type green. It is so easy to cook with its tender leaves and crunchy stems. It is high in B and C vitamins. Chop the head into quarters and rinse it well to remove any soil particles. Then drizzle the quarters with oil and throw it on the grill — or chop and sauté it on high heat in a pan with your favorite spices and enjoy those crunchy stems, or steam it, or chop it up and throw it in a soup. It is mild enough in flavor to use the leaves as a substitution for spinach in some dishes. This Asian cooking green is a versatile veggie and we have plenty of it at the farm right now.
In addition to baby bok choy, we have lots of sweet salad mix, bunched arugula, cucumbers, loads and loads of cherry tomatoes including black plums, slicing tomatoes, heirloom tomatoes, freshly harvested baby ginger and baby turmeric, Italian basil, cilantro, dill, lemon basil, holy basil, garlic chives, onions, scallions, baby carrots, sweet potatoes, beautiful escarole, sweet tamarind, all our seasoning and spicy peppers and papaya.
Also vegan ice cream. Hopefully goat cheese next weekend.
We have made an executive decision to stop our Wednesday farmstands for the season. Harvests and crowds are both getting smaller. Sorry for the short notice! The schedule is now Saturdays, 10am — 12 noon.