Two weeks ago, we began blogging about our new adventures in buying farm shares. It has been a fun and challenging start, trying to utilize so many different kinds of produce we had never heard of or eaten before (garlic scapes anyone?). You receive whatever the farm is ready to harvest, everything in season. This week brought in a lot of different lettuces (5 varieties), strawberries (which we picked in the fields ourselves because it is so labor intensive for the farm owners to pick a quart for everyone that has a share), asparagus, radishes and bok choy. The large amount of produce we got, especially so much lettuce, will be challenging to eat before it goes bad. We have small families and since everything has no preservatives it has to be consumed within a few days. The farm gives a newsletter with your share the day before you pick it up letting you know what you’re getting along with some recipes (lots of different salad dressings for this week!) and storing instructions to keep it fresh as long as possible.
We have been experimenting with recipes – some simple, some not so much. Here’s Holly’s recipe for asparagus. It was the most delicious asparagus we ever tasted!!
Asparagus and Ham Pie
Ingredients: Asparagus, diced ham (fully cooked), three tbsp butter, two tbsp flour, one cup chicken broth, 1/2 cup milk, 1/4 cup water, garlic powder, one egg, one cup Bisquick
Melt butter in a large skillet, add flour to make a rue. When combined, add broth, 1/4 cup of the milk and water. Stir till thick and bubbly. Add garlic powder, asparagus and ham. Cook till heated through. Pour into an oven safe pie dish. In a separate bowl combine egg, Bisquick and remainder of milk. Pour this batter over the asparagus/ham mixture in the pie dish. Place in oven and bake at 350 degrees about 15 minutes until the top crust is golden brown.
Here’s Heather recipe using the bok choy. This is a stir fry with other store-bought vegetables, it was quick, easy and delicious!
Cauliflower Fried Rice with Bok Choy
Ingredients: 2 tbsp sesame oil, 2 cloves minced garlic, 1/2 tbsp minced ginger, 1 carrot diced, 2 small baby bok choy sliced, 1 cup frozen peas, 1 small head of cauliflower (chopped in blender to resemble rice), 1/4 cup soy sauce, 2 eggs scrambled (pre-cook them and set aside)
Heat 1 tbsp of sesame oil in a non-stick pan and stir fry garlic and ginger for no longer than a minute. Add carrots and bok choy and stir fry until softened a little. Add peas and cauliflower and 1 tbsp of sesame oil and heat thru. Add soy sauce and stir. Add cooked scrambled eggs and stir to combine.