If all goes according to plan, we expect to have beets; sweet turnips; spinach; green onion; chard or kale; salad mix; lettuce; arugula/bok choi/or radish; and parsley/cilantro/or dill. Check out this week’s recipes at the end of the post.

June is usually push time.  That means we all have to push ourselves beyond where we want to be in order to get all (or most) of our work done.  It is just a fact of June, with her extremely long days, unsettled weather, and mounds of planting still to do.

On Friday night, the crew was ready to pack it in after an intense week, and we had to ask them to reach deep and cover the crops in the Grape field.  The forecast was showing cold nights, and for once it wasn’t windy.  It was our window of opportunity.  Then David, Matheson, and Erin had to reach deeper very early Saturday morning to put the plastic on the last hoop house.  As soon as they finished lacing it up, the wind started.

Now all those heat-loving transplants can breathe a sigh of relief!  And so can we.

Here are some photos from the week:

Recipes

Ginger Bok Choy (or Kale or Chard) Soup with Noodles

from http://naturallyella.com/ginger-bok-choy-soup-with-noodles/

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 bunch green onions
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 cups vegetable broth
• 2 cups water
• 1 head bok choy
• 4 ounces ramen noodles
• Salt, if desired
• Sesame Seeds, for topping
• Red Pepper Flakes, for topping

INSTRUCTIONS

• In a stock pot, heat olive oil over medium-low heat. Trim the ends off the scallions and chop through the light green stem. Save the dark green tops for topping. Add the scallions to the pot with the garlic and ginger. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.
• Measure in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.
• While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems into thin strips. Roll the leaves together and also cut into strips.
• Add the stems to the broth and cook for 5 minutes or until stems are starting to be tender. Follow with the leaves and cook for another 5 minutes more. Finally, stir in the ramen and simmer the soup until the noodles and bok choy are tender, 4 to 6 minutes. Taste and add salt as needed.
• Divide soup into two bowls and top with chopped green onions, sesame seeds, and red pepper flakes

 

Wilted Arugula

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 garlic cloves (thinly sliced)
• 8 ozs baby arugula (rinsed and drained well)
• 1 tbsp balsamic vinegar
• 1/4 tsp coarse salt
• freshly ground pepper

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.

From Martha Stewart

 

Pasta Shells with Chickpeas and Arugula

Ingredients

• 1/4 cup balsamic vinegar
• 1 garlic cloves (minced)
• 3/4 tsp kosher salt (plus more for the pasta water)
• black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 cup olive oil
• 15 ozs chickpeas (drained and rinsed)
• 1/2 lb fresh mozzarella (chopped into 1/4-inch pieces)
• 1/2 lb pasta shells
• 1/4 cup grated parmesan cheese
• 2 cups arugula (chopped)

 

Procedure

• In a large bowl, whisk together the vinegar, garlic, salt, a few cracks of black pepper, thyme, oregano, and olive oil. Add the chickpeas and the mozzarella. Toss well. Cover the bowl with plastic wrap and set aside at room temperature for at least 30 minutes.

• Bring a large pot of water to a boil. Add a tablespoon of salt and the pasta. Cook according to the directions on the packaging until al dente. When done, drain in a colander.
• Toss the pasta in the large bowl with the mozzarella and chickpeas. Add a handful of the arugula a sprinkling of parmesan and stir. Continue this process until all of the arugula and most of the parmesan has been added. The arugula will wilt slightly due to the warm pasta. Season to taste with more salt and pepper, if needed. Divide the pasta between four large bowls, and sprinkle with the remaining grated Parmesan. This pasta is great warm, but also works at room temperature.

Adapted from Mollie Katzen’s Get Cooking