sorry to have missed posting vegetables last week - it slipped my mind

for July 28...

basil

garlic

napa cabbage

carrots

beans

cucumbers

summer squash/zucchini

broccoli or yukina savoy or fennel

yellow finn potatoes

kale

ailsa craig onion - very sweet use right away - not a storage onion

Bok Choy, Tofu and Ginger Recipe

This is such a delicious recipe I've made it three times this month. This time I didn't have fresh ginger so I used dry, it's still fabulous! Also I didn't have soy sauce so I used Bragg liquid amino. If you don't have tofu just add more veggies. Yum!

Ingredients

Ginger Sauce
6	tablespoons soy sauce
6	tablespoons chicken broth
2	tablespoons dry sherry
1	tablespoon sugar
2	teaspoons cornstarch
1	teaspoon toasted sesame oil
1	tablespoon grated fresh ginger
Stir-Fry
14	ounces extra-firm tofu (or firm)
2	teaspoons soy sauce
2	teaspoons dry sherry
3	medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon)
1	tablespoon grated fresh ginger
3	scallions , white parts minced and green parts cut into 1/4-inch lengths
5	teaspoons peanut oil or vegetable oil
1	pound bok choy (1 small head), stems and leaves separated, stems trimmed and cut crosswise 1 inch thick, leaves torn in large pieces
2	carrots , peeled and cut into 2-inch matchsticks

Instructions

1. 1. For Ginger Sauce: Combine all the ingredients except the ginger in a bowl and set aside.

2. 2. For Stir-Fry: Place the tofu in a pie plate and set a heavy plate on top of it. Weight the plate with 2 heavy cans (such as 28-ounce cans of tomatoes) and let drain for 15 to 25 minutes. Cut the drained tofu into 1/2-inch cubes.

3. 3. Toss the tofu with the soy sauce and sherry in a medium bowl. In a separate, small bowl, combine the garlic, ginger, scallion whites, and 2 teaspoons of the oil.

4. 4. Heat 1 more teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.

5. 5. Add 1 more teaspoon oil to the pan and return to high heat until shimmering. Add the bok choy stems and cook until crisp-tender, about 3 minutes. Transfer the stems to a clean bowl. Add the remaining teaspoon oil and the carrots to the pan and cook until crisp tender, about 2 minutes. Return the bok choy stems and the leaves to the pan, and toss until the leaves begin to wilt, about 30 seconds.

6. 6. Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into the vegetables. Add the scallion greens and tofu and toss to combine. Whisk the ginger sauce to recombine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.

Guide to freezing and canning

I don't know about the rest of you but I keep having to throw things away because I can't cook fast enough. My cousin sent me this website and I'm going to start freezing all of the turnips and zucchini. Hope it's helpful.

http://www.uga.edu/nchfp/index.html

grilled summer squash

Nice little page, with hints on freezing.

what to do with all those turnips

I tried this cucumber-radish slaw, of course substituting the turnips for the radishes. Sonora had already used up the cucumbers so I had to use one that was store bought. I added in one of the kohlrabi and it fit right in. Serve immediately, nonsense, slaws are always better after a day or two in the fridge.

I indulged in the cuisinart to slice everything thinly and evenly. My favorite part was the wet slimy feeling when I was separating the slices from each other and tossing it all in my hands.

Very refreshing for a summer's evening.

neighbors

Since we were going out of town, we made the effort to connect with our next door neighbors to share food with them that we couldn't use and to invite them to pick up our time share. It was a much needed excuse to get closer to our like-minded friends. Sharing food, that primal way of strengthening bonds ... and with out our farm share, it might not have happened. Thanks, Bay End Farm!

here's what we're looking at for July 14th:

lettuce

red top turnips

cilantro

cucumbers

summer squash and or zucchini

kohlrabi

chard or broccoli

yukina savoy - a lot like tot soi - only bigger

carrots

mustard greens mix

-no baby yet.