Wednesday, September 23, 2015

We are having a PARTY! for you.  On Saturday, October 10 starting at 4pm.  We will make food and have drink.  We'd love for you to come and see where your food has been coming from all summer!  We'll show you around as much or as little as you want to see.  It will get dark probably by 7:30 so come before then if you want to see the farm.  If its nice out, we'll have a fire and hang out.  Please let us know if you're able to come so we make enough food.
Above is the list of box contents this week. To the left are the contents of small boxes; to the right the contents of regular boxes.  Just thought it would be interesting to show it to you as we see it written on the chalkboard in the packing room.
Storage:  Okra needs to be transferred to a paper bag if you're going to wait a few days to cook it.  Keep everything in the refrigerator except the garlic and butternut.

this recipe is from an awesome new cookbook by Steven Satterfield called Root and Leaf
4 servings
2 cups broccoli florets (about 1 small head)
1/2 cup thinly sliced celery (1 rib)
1/2 cup thinly sliced raw carrots (about 2)
1 bunch scallions, roots trimmed, white and green parts thinly sliced
5 cloves garlic, minced
2 T minced fresh ginger
1 small hot pepper, seeded and minced
1/4 pound mustard greens, washed and roughly chopped
5 large eggs
5 cups cooked rice, chilled
3 T soy sauce
1 T sriracha sauce (or Hot Sauce)
Juice of 1/2 lime
4 T peanut oil
1. Wash and thinly slice lengthwise the broccoli.  In a medium bowl, combine broccoli, celery, and carrot.  In a small bowl combine scallions, garlic, ginger, and hot pepper.  Place mustard greens in a separate bowl.  Crack the eggs into a medium bowl and lightly whisk.  Break up the cold rice in a bowl.  In a small bowl, combine the soy sauce, sriracha, and lime juice.  Set all of these bowls near your stove.
2.  In a large, wide skillet or wok, heat 1 T peanut oil over high heat.  When the oil begins to shimmer, add the broccoli mixture to the pan and quickly toss to coat.  Add about 1/3 of the scallion mixture and toss well.  Add 1/3 of the soy mixture and toss well.  Remove all from the pan and spread out in a wide dish in a single layer to cool.  Do not pile vegetables in a mound or they will continue to cook.
3.  With the skillet or wok still on high heat, put in another T of peanut oil.  Add the mustard greens to the hot pan and add 1/3 of scallion mixture and 1/3 of the soy mixture.  Toss well to coat and spread out over the broccoli mixture.
4.With the skillet or wok still on high heat, put in another 1 T peanut oil.  Add the eggs to the pan and quickly swirl them against the hot surface with the back of a spoon or spatula to make as thin a layer as possible.  Remove the egg as soon as it solidifies, and add to the vegetable mixture.
5. With the skillet or wok still on high heat, put in last 1T of peanut oil.  Add the cold rice to the pan.  Add the remaining scallion mixture and soy mixture to the rice and stir frequently to prevent sticking.  When the rice is hot, return the cooked ingredients to the pan and stir well to combine.  Serve immediately.  (add more hot sauce and soy sauce to taste)
Trailer full of sweet potato harvest.

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