"The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope."
~ Wendell Berry
As summer winds down, we are excitedly putting together the final two weeks of summer 2014 CSA at Echollective, that is if the grasshoppers do not scarf it all down! They multiplied in droves this week and are really taking a lot of pleasure from the Bok Choy.
These next couple of weeks we are busy tweaking the switch from summer CSA to fall CSA. Many of you have already set up for that and the time is drawing near, like now, to get on the fall list so you don't miss the first week's box. We begin the first week in October and run for 8 weeks.
This week is the last downtown Cedar Rapids market so it would be a great time for you CR folks to submit for yours right when you pick up your box, as next week the pick up will be at Greyhound in NewBo City Market. (Thanks again Greyhound Deli! You people rock.)
If you have not done a CSA membership with us, please contact us for more information on how to get started. It is easy and totally worth it.
Another important mention:
SEED GARLIC! The time is now. If you are interested please contact us at firstname.lastname@example.org!
This week's CSA box:
Sungold Cherry Tomatoes
(And we have a few hopeful surprises.)
Here is a really flavorful and easy way to serve bok choy. The sesame oil is a must!
Sautéed Bok Choy Recipe
- 2 tablespoons vegetable oil
- 2 medium garlic cloves, minced
- 1 teaspoon freshly grated ginger (from 1/2-inch piece)
- 1/4 teaspoon red pepper flakes
- 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1/4 teaspoon toasted sesame oil
- Salt (optional)
- In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
- Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
- Turn off the heat, stir in the sesame oil, and season with salt if desired.
Thank you for farming with us. We look forward to a beautiful harvest season with all of you and wish you the very best of the coming season.
Your Echo Team