This week, we are packing lots of items from our farm, plus a few from one partner producer. We are grateful for all of our amazing CSA members and customers who support our farm and give us the opportunity to grow and deliver this nourishing food!
From Frog Song Organics
Romaine lettuce
Murasaki sweet potatoes
Spring mix
Ruby Red grapefruit
Roselle Hibiscus
Galangal ginger
Bok choy
From Little Pond Farm
Dandelion greens
Cherry tomatoes
One of my favorite ways to enjoy lots of veggies in a quick meal in the winter is to simmer them in broth to make a ramen bowl. I make homemade chicken and bone broth weekly, and purchase plain ramen and soba noodles at an Asian grocery store. This way, I can have a convenient and flavorful meal made with my own seasonings. Using this week’s box, wash and slice the murasaki sweet potato, then wash and chop the bok choy and dandelion greens, taking care to remove the sand from the rib of each leaf. Bring your broth to a simmer (pork, chicken, or veggie stock) and add the sweet potatoes. Add slices of galangal for extra flavor and aroma. After about 5 minutes, add the bok choy and simmer another 5 minutes, then turn off the heat.
While the veggies cook, boil your ramen in a separate pot, drain and rinse. Assemble noodles in the bowl, and add your veggies and stock. Dress with a dash of tamari or (soy sauce), toasted sesame oil (the toasted is very important), and a few sesame seeds or chili oil. You can add a hard boiled or poached egg, or leftover meats if desired, for a satisfying meal in minutes.
We now have stewing chickens back in stock, which are our retired laying hens. I cover one with water and cook it for 8-12 hours on the slow cook setting in my instant pot until the meat falls off the bone. A few slices of galangal and turmeric, some sea salt and peppercorns, and some time, are all you need for a great broth!
Below, check out a great recipe for Roselle Sauce (like Cranberry Sauce) that is great as a side for Thanksgiving or any time.
~ Amy
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