It is a blessing to our family to be “your
farmer”. We have a blessed life working and learning together as a family.
Sometimes it takes someone else pointing out the blessings to us when we are in
the midst of a long day of picking and packing. Last week, as we were packing
your vegetables and those for market sales, a government weights and measures
inspector came to the farm to test our scales. Mr. Matthews, the inspector, is
82 and has seen many a farm. I first greeted the elderly gentleman with a heavy
farm duck jacket on (hood and all!) with a cold handshake, as I was packing 50
pounds of baby spinach in the walk-in cooler. He stayed for a long time,
seeming to enjoy himself a lot. He kept telling me (I was making wild flower
arrangements by then.) how rare it was to see whole families working together,
what a joy it was to watch everyone busy at their appointed tasks, and what a
beautiful farm we had. He acted like he didn’t want to leave…After giving him a
large loaf of fresh bread and sending greetings to his wife, Mary, he left. For
me the “fog” of a long, busy day (that ended at 3:40 A.M.) had been lifted. The Lord
sent an “angel” out to be an encouragement to us. We pack vegetables on three
days a week, but Friday is our busiest day by far as we are packing for 3
markets and your shares. If you think of it, pray for our family on that
day…especially in the evening.
The farmer’s wife took a semi-vacation
this week. I only sprouted lentils for table sales. If you have enjoyed the sprouts,
be on the lookout for them next week. I bought 25 pounds of seed for each of
the following: mung beans, lentils, alfalfa, clover, and radish. They may only
be available through direct sale, we’ll see.
I spent my “free time” this week sewing three
play dresses and thirteen pairs of pantaloons for my girls. Free time is a
relative term to a Momma, and especially to a farmer’s wife. My job is to
listen to the vision for the farm my husband and young men have, and do all I
can to make them a success…from praying diligently for them to banding onions
and radish, sitting by Steve at 2 A.M. to finish up sorting the
lettuce. And of course there is the laundry, (around 30 loads a week) countless
loaves of bread baked, and meals that disappear so quickly I wonder if they
ever happened! It’s a high calling from our Lord, and I love to serve Him! He
has set me in a beautiful place to serve Him! Where else can I work and watch
the mist burn off a field first thing in the morning, or listen to a whippoorwill
make his rounds calling as he goes? Fringe benefits for a farmer’s wife come in
little dirty hands filled with wild flowers, or a growing young man leaning
over to give me a kiss on my cheek as he hands me a bag of spinach or asparagus
he “acquired” for me from the walk-in while packing. One of the biggest
benefits I have in this “job” is laying down at night and feeling the
contentment I have to know I have worked alongside the God of creation
all day…and his benefit of a being given a good night’s sleep. Soon I pray I
will have the benefit of meeting you, the shareholders we serve.
This week you’ll find Joy Choy Chinese
Cabbage in your shares. Like I’ve written before, these greens are versatile!
Adam’s favorite way to eat Bok Choy is explained in one of the first letters I
wrote you with Sautéed Swiss Chard. I experimented with a new recipe
this week that my great Aunt from New Hampshire sent me. Since the
directions were sparse, I now know how to make it better. I like the sweet/sour
taste, but Farmer Steve says he would leave the sugar out. Experiment and have
fun!
Bok Choy Salad
½
cup slivered or sliced almonds
1
package of Ramen Noodles, crunched and without seasoning packet
¼
cup sesame seeds
¼
cup butter
1
small head of Joy Choi Cabbage (or any variety of Chinese cabbage)
3
green onions
Melt
butter and add first 4 ingredients. Brown carefully not letting seeds burn.
Next cut up cabbage and onions, set aside.
Mix:
¼
cup oil
2
Tablespoons vinegar (I used apple cider vinegar)
¼
cup sugar (I used natural cane crystals)
1
Tablespoon Soy Sauce (I used natural Tamari)
45
minutes before serving mix all ingredients thoroughly. Cool in the
refrigerator, stirring if needed.Option- Add cooled, diced cooked chicken to make a complete meal.
I
grew up in San Juan, Puerto Rico on an Army Navy base. Our
neighbor’s wife was from Korea. She taught my mother how
to stir fry, and we enjoyed her classic oriental cooking. So, I grew up with
many dishes that a “normal” child of the 60’s and 70’s didn’t usually experience.
So, my first thought of Bok Choy is of all the stir fry dishes I enjoy at the
Chinese Buffet Restaurant. Farmer Steve enjoys
stir fry also and we hope you will too. Below I share my basic stir fry recipe
with you…each one I make is a little different, depending on what I have on
hand. I believe it’s important for a CSA shareholder to learn many new ways to
prepare vegetables so they don’t go to waste. It’s an exciting challenge!This recipe will help you on the day you
clean out the refrigerator and prepare for a new share to come home. On the
other hand, this also is a great meal to prepare ahead of time. It cooks in
minutes once preparation work is done. Quantities in this recipe are basic
guidelines. The Chinese cabbage is the filler, so adjust how much you will need
when you actually start cooking. Leftovers can be easily sautéed later for
another meal. Chinese cooking, like partnering with our farm, is an experience!
IMPORTANT: cut the ginger in slices that
can be easily removed after cooking. It was a family joke as a child to see who
bit the ginger slice! I was always on the lookout after the first time I found
it the hard way!
Basic Stir Fry
3
Tablespoons oil, roughly divided
2
cups of boneless meat (chicken, pork, beef, or shrimp) cut in thin strips
2
thin slices of fresh ginger (can use powdered if fresh is unavailable)
About
2 cups of bouillon the same flavor as the meat
3-4
Tablespoons Cornstarch
A variety of vegetables cut in the same
thickness: Onions, (a must) broccoli, snap or snow peas, mushrooms, green
beans, cauliflower, sprouted lentils or mung beans, carrots, summer squash,
baby corn, green/red peppers, tomatoes, Chinese Cabbage, etc.
Cut your choice of meat into small pieces.
This is put into a small bowl (sometimes with a 1/3 cup of soy sauce, 1
teaspoon of garlic powder, and two tablespoons of cider vinegar to marinade). Using
a large round tray (adapt to fit what you have). Put your small bowl of meat in
the middle of your tray. Now, cut the vegetables in bite sized chunks of
similar thickness. I start with the seasoning vegetables like ginger and
onions. I put these on the tray at 12:00. Next, I cut the
vegetable that takes the longest to cook, usually carrots. Then in descending
order of cooking time, place the vegetables around the tray to the mushrooms or
tomatoes if they are available. Each vegetable is placed on the tray around
like a clock face…the carrots usually are at 1, and the mushrooms are around
11. If this is cut up ahead of time, cover with a damp towel or plastic wrap
and place in the refrigerator until cooking time.
Our family likes this on a bed of rice, so
I start my rice cooker around 45 minutes before supper. When the table is set
and the rice is about done, heat your wok or large skillet up on HIGH. Add 1 T
oil, then meat. When the meat has lost its color, remove to your small bowl
again. Next, add the remaining oil and your seasoning vegetables (ginger and
onions). Sauté for about one minute. Add vegetables in order on your tray,
stirring constantly and leaving a few minutes between the carrots and the next
vegetable until all vegetables (except tomatoes if you are using them) are
being stirred. When your arm grows weary, add the bouillon water. Cover and let
steam to desired tenderness, remembering Chinese stir fries are cooked al dente!
Add your bowl of meat and its juices.
Add tomatoes at this point if you are using them.Lastly, add cornstarch as needed to broth to
thicken gravy. Serve immediately over a bed of rice or Chow Mein Noodles.
Time for me to eat “humble pie”. ..No recipe
needed, just a humbled spirit. Last week I gave you the family favorite recipe
for spinach salad. We have so enjoyed it again this year. When I went to make
it I thought I’d look at the “From the Farmer’s Wife” where I printed it. I had
typed the wrong dressing to it! Oh my! I’m sorry!! Steve’s Aunt had two recipes
and the following is our FAVORITE! Please forgive me!
Spinach Salad Dressing
1
lemon, juiced (1 Tablespoon)
2
teaspoons prepared mustard
½
cup mayonnaise
dash
of nutmeg
salt
and pepper to tasteWhisk together and serve over a fresh
spinach salad. J
May God bless your family this week as you
serve Him where He has placed you. He is faithful to the end. Each time you
receive your share, you are receiving the bounty of His blessing!
