foxlinecityfarm

Happy First Box of the Season!

We are excited to share the season with everyone.

A few details about your weekly boxes.

All boxes are packed equal.  Most of the time we go by the weight of each item but sometime it is per item-for example watermelon.  Everyone will get a watermelon but there will be a slight difference in the weight of each one which we obviously cannot control.

All produce is washed and ready to eat out of the box. We triple rinse all leafy greens. Some of the denser lettuce heads may need to be rinsed at home when you separate the leaves to prepare.

We grow pesticide and herbicide free.  Pest and weed management are handled organically or manually.  Our daughter Maeve eats many vegetables right IN the garden!

The “plastic” bags we use for packaging are biodegradable.

The box top side flaps fold and slide back to open.  Sometimes this is a bit tricky the first time….push down (where it says “push”) and slide back.

Please return your box the next week.  Note the instructions on the box how to flatten. We sanitize the boxes upon return and reuse them.  Also, please return any of the packaging containers in good condition.  We use several different styles of containers throughout the season.

Egg cartons can also be returned for reuse.

Season membership receipts are with this box pick up.

We will have eggs in the cooler for sale every week.

Feel free to walk back into the garden when you pick up the boxes….it’s your garden too!  Erdman members if you ever are up in the area we would love for you to stop by and visit and have a quick tour.

Remember the Extra/Trade Box.  Take a peek.

Enough of all the technical stuff…..

1st box pick up of the season! Carol and Peter Paquette

Scott filling the boxes this morning.

WHAT IS IN YOUR BOX

Spinach-We have 4 varieties in the garden at this time of year.  Including 2 that winter over.  We grow a really delicious variety called Space that produces GIANT!  juicy leaves from the wintered over harvest.  We pick it,  triple rinse and mix it all together so everyone gets a nice assortment.  Each box has just under a half pound bag.

Pac Choi-2 nice varieties.  Stalks and leaves can be eaten.  Very High in Vitamins A and C, beta carotene, calcium, fiber, and folic acid.  Aids in digestion.

Rhubarb-Just over 2 1/2 pounds for everyone!  Enough for a crisp or small pie.  We have 4 different varieties of rhubarb including the plant from my grandfather’s garden that I dug up when he passed away many years ago. It is considered a fruit.  Great source of Lutein which is beneficial to skin and eyes and a good source of vitamin K which helps clot blood.

2 varieties of lettuce-A delicious Spring mini head called Bambi.  This variety only grows in cool temperatures.  Tiny dark green juicy heads.  A favorite around our house.  A second light green fluffy head is called Nancy.  We love to use lettuce leaves as our “bread” on sandwiches.  We make “normal” flat sandwiches or roll them like tortillas. Our goal is to have lettuce every week. This sometimes gets a little tough in the extreme heat but it is one of our seasonal goals….last year we only missed 2 weeks during the drought.   Many different varieties throughout the season.  Interesting colors and textures.

Several members mentioned on their survey lat season that it would be nice to have a “Heads Up” with what might be in next week’s box.  So, I am going to post what I will call “BEST GUESS” each week for the following week.  No guarantees and I am sure there will be a few surprises but we are going to give it a shot.

BEST GUESS for Next Week Box 2 Monday June 10th

Spinach, Radishes, Lettuce, Spring Baby Carrots, Pac Choi, Asian Green Kyoto Mizuna

Next Week’s Carrots!

I find lots of recipes and information on Pinterest.   Do take a look at Pinterest if you are a bit stumped with what to do with something new in your box.

If anyone has recipes that they would like to share feel free to post them in the comment area….

Bermese Stir-Fried Pac Choi
Here is a simple recipe from some Burmese New Roots farmers.

• 3 tablespoons vegetable oil
• 3 cloves garlic, roughly chopped
• 6 cups pac choi
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon oyster sauce
  Heat the oil in a wok over medium-high heat. Sauté the garlic for 2 minutes. Add the pac choi and cook for 2 minutes, tossing to cook evenly. Add the soy sauce, salt and oyster sauce and toss to coat.  Cook for another minute.
  Serve hot as a side dish or over rice.
  Serves 4 to 6.

Another pac choi recipe from A Kinder Katie

Recipe:

SALAD:

2 full Pac Choi, de-stemmed and sliced horizontally

1 orange, quartered

1/4 cup roasted pumpkin seeds

1/4 freshly chopped chives ( from your garden!)

DRESSING:

1 Tablespoon Organic Tamari

1 Tablespoon Balsamic Vinegar

2 Tablespoons EVOO

1 teaspoon ground Ginger

1 teaspoon Cayenne Pepper

1 teaspoon freshly ground black pepper

De-stem and chop Pac Choi after washing. Toss in Pumpkin Seeds, chives, and cut orange. Combine above ingredients for dressing and toss over salad.

Rhubarb Crisp for 2 from Dessert for Two

Rhubarb Crisp

Print

Makes 2 6-ounce ramekins.

Christina Lane: www.DessertForTwo.com

Ingredients

For the filling:

• 1¼ cups rhubarb, small diced
• 2 teaspoons unbleached flour
• 3-4 teaspoons sugar (use 3 if you like it more tart)
• 1 teaspoon rose water
• ⅛ teaspoon ground allspice
• ¼ teaspoon orange zest
• pinch of salt

For the topping:

• 3 tablespoons rolled oats
• 1 tablespoon packed brown sugar
• 1 tablespoon unbleached flour
• 1 tablespoon butter, melted
• pinch of ground allspice
• pinch of salt

Instructions

1. In a medium bowl, combine all the ingredients for the filling. Stir will to distribute the allspice and orange zest.
2. Pack the filling tightly into 2 6-ounce ramekins.
3. In another bowl, stir together all ingredients for the topping. Pack the mixture on top of the fruit.
4. Place the ramekins on a cookie sheet then bake at 400° for 20-25 minutes, until the filling is bubbling and the topping is golden brown and crisp.

Another Crisp from Kitchen Simplicity

Rhubarb Crisp

Rhubarb Filling

• 4 cups chopped fresh or frozen (thawed) rhubarb

• 1 cup sugar

• 2 tablespoons cornstarch

• 1 cup water

• 1 teaspoon vanilla

1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp Topping

adapted from Fresh with Anna Olson

• 1/2 cup flour

• 1/2 cup rolled oats

• 1/2 cup brown sugar, packed

• 1 teaspoon cinnamon

• pinch salt

• 1/2 cup chopped walnuts

• 5 tablespoons butter, melted

1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.