Bok Choy Quinoa Salad with Miso Dressing
2 c. cooked quinoa, cooled
8 c. bok choy finely chopped
2T. minced ginger root
4 T. rice vinegar
3 T white or yellow miso
2 T. toasted sesame oil
2 T. honey
Salt and pepper
Super simple but this crunchy, fresh bok choy is going to feel like a hit of summer. I've got another bok choy salad for you to try on Tuesday, stay tuned.
What is a Farmer's Box
We are offering a Friday Farmer's Box option this year with delivery to Crescent Beach neighbourhood or pick up here at the farm. The Farmer's Box is a 10 week subscription where you receive a box of the farm harvest each week. In June, you will receive a form allowing you to choose which 10 weeks during the season (June-October) you would like to receive your box.
Sample box includes: a bag of lettuce mix, bunch of radishes, green onions, bunch of carrots, bunch of kale and 3 field cukes. Each week you will also have the opportunity to add extra veggies, flowers or our own fermented goods to your order.
We really hope this will be an attractive option for folks as we seek to diversify who we are able to fee (as we can only provide for so many people through our Tuesday markets). Head to our online store to order your box for this season.
Can you believe it - we still have carrots from the end of last season that we are working through. Last year I made the mistake of selling too many at the end of the season; not keeping enough for ourselves so I was careful to reserve some this Fall. So before we get new carrots again (it'll be a while for us) I thought I'd share this great roasted veggie recipe.
Roasted Carrots and Red Onions with Fennel and Mint
From Bon Appetit. Nov. 2015
February on the Farm
These mornings I struggle to get out of bed, weary with the weight of winter and everything else we're navigating. But soon the spring will come, I'll be eager to get out and harvest tulips, see what is popping out of the ground, how the seedlings are growing. Soon the long days of summer will be upon us with windows for resting in the heat of the afternoon. Until then, we are working at crunching numbers, putting together the heating table for the seedlings in the new greenhouse, starting some seeds, and tending winter-planted ranunculus (to name a few things).
And yes, our spring flowers will be blooming before you know it. Spring subscriptions are 4 weeks in April featuring anenomes, ranunculus, narcissus and specialty tulips. (Thank you Whitney for this beautiful photo of our parrot tulips from last season).
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