Week #3, 2020

  •  Lettuce 
  • Kale
  • Swiss chard
  • Spinach
  • Bok Choi (baby variety!)
  • Shallots
  • Walnuts
  • Thyme or sage  

It has been a busy week on the farm. Juvencio managed to get the entire field worked and ready for planting. The rain helped to give the recently planted onions, broccoli and cabbage a nice green sheen and of course gave the weeds a boost as well. We are now racing against the huge backlog of crops that have to be planted. We have shallots, leeks, more onions to get into the ground. The green beans, celery, celeriac and tomatoes are ready to go. The juggle continues as my work in the clinic, the farmers market and the farm reaches a fever pitch. And still all we can continue to do is count ourselves lucky to have health, work and the love of our family and friends.

Covid 19 continues to ravage this nation. The lack of leadership and clear messaging from the president is and will have more devastating consequences. Our state government is better, but still messaging is slow, testing is slow and contact tracing is non-existent. There is so much to do it seems overwhelming. Below I list a few ways you can help our local community. 

Please think about donating to la Esperanza fund to help undocumented folks in Washington County during the time of the pandemic. This will go directly to people the federal government is not helping and those that are most vulnerable.

https://www.centrocultural.org/esperanza-relief-fund.html a relief fund started by Centro Cultural that people can access these funds bycalling 503 359 0446.

Consider making masks and donate to Virginia Garcia Memorial Health Center to help us provide every patient with a mask and every person we test for the virus with a mask.https://virginiagarcia.org/get-involved/ways-to-give/

We hope you will enjoy cooking with your family this week. The Broccoli is taking a break, hopefully it will be back in full force next week.


Side Dishes


2# greens*, chopped**

1 large onion, chopped

4 T oil, ghee, or butter

1 jalapeno, minced

1 T grated or finely chopped fresh ginger

1 t salt

1/2 t sugar

1/4 c water, if greens don’t release much when cooking

1/2 t garam masala

*spinach is traditional, but i use all greens-

kale, chard, radish tops, beet greens, even extra lettuce

green onions are good.

**If you don’t have a blender, just chop the greens finer before you start, it will be rustic!


Heal oil, butter,or ghee in a large pot over medium high heat. 

Add onions and cook until translucent.

Add greens, jalapeno, ginger, salt and sugar. 

Stir and cook. If the greens don’t release much liquid, add water. 

Cover and cook for about 5 minutes. 

Uncover and boil away some liquid.

Hit with an immersion blender (or use a blender) and puree to your liking.

Add garam masala and taste. Adjust seasonings as desired

You can make this spicier with cayenne.

You can make this richer by adding cream instead of water,

or if you add more butter when you puree it.

Sent from Paprika Recipe Manager

Bok Choy:

from a CSA member:

Bok Choy: (the bok choy in the box was amazingly good!)

1 T oil

1.5 lbs bok choy

1 T light soy sauce

2 T chicken stock or water

Heat wok over moderate heat. Add oil and then bok choy. Stir fry 3-4

minutes, until leaves have wilted a little. Add soy sauce and chicken stock/water.

Continue to stir fry for a few more minutes, until the bok choy is done until still slightly


Very easy, very good.

Source: Ken Hom’s Chinese Cookery

(very good recipes, clear instructions, and excellent taste)


Serving Size : 4

1/2 c Cashews — roasted

1/4 c White vinegar

1/4 c Water

1/4 c Sugar

1/4 c Soy sauce

1 tb Ginger — minced

7 dashes Tabasco sauce

2 tb Basil — finely chopped

2 tb Mint — finely chopped

1 1/2 lb Bok choy — washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times — Living Arts section — 29 November 1995 **

Bok Choy Stir Fry

This is an easy recipe.

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon dry Sherry

1 teaspoon oriental sesame oil

1 teaspoon cornstarch

2 teaspoons vegetable oil

3 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/8 teaspoon dried crushed red pepper

3 1/2 cups thinly sliced trimmed bok choy

1 5-ounce can sliced water chestnuts, drained

3 green onions, cut into 1-inch pieces

10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

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