Hello!
I am Alyssa, the newest member of the veggie crew. I have been living and working here for nearly two months now, and I am more grateful than I can express for the way the people, plants, and creatures of this farm have welcomed me into their world.
Since I have been here, we have steadily moved from winter's slowness to the energy of the spring. Our to-do list expands every day! It is an exciting time, marked by anticipation and change and so much sunshine. Ladybugs are undergoing their metamorphosis from larva to pupal stage to adult, and the days are lengthening and getting hotter.
I am still hoping for April showers, but we have fully committed to tilling and planting our fields. Last week we planted a field of asparagus, which should begin to produce a harvestable quantity for the CSA three seasons from now. Since I began to farm, I am amazed by the way everything one does on a farm is an investment in the future. In this way, farming is a little like hoping, a little like faith.
A little about me: I grew up just south of here, in Novato where my parents and twin sister still live. In my adult life I have bounced around: to Maine, then to the Mojave in southern California, then back up to the Bay in in June of 2020 when I began to farm. It has been a pleasure to be back in Bay, and especially now the North Bay! I look forward to getting to know you all a little more over the course of the season.
Cheers! Alyssa
Pick List:
Eggs
Takrima Leeks
Green garlic
Cortland Yellow and Monastrell Red Onions
Pie Pita Pumpkins
Yellow Finn and Harvest Moon Potatoes
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Watermelon Radish
Ruby King Red, Primo, and Deadon Cabbage
Joi Choi
Dazzling Blue Kale
Parade Scallions
Preludio Fennel
Regiment Spinach
Esmee Arugula
Lettuce Mix
Cilantro
Radicchio
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Bok Choy Stir Fry
2 heads joi choi
3 scallions
1 green garlic
Soy sauce, tamari, liquid aminos, or coconut aminos
Shaoxing wine, dry sherry, or water for deglazing
Cooking oil
Mise en place:
1. Trim root ends of scallions and slice thinly. Set the green parts of the scallion aside until the end.
2. Finely mince green garlic, and set aside with the white parts of the scallions.
3. Slice the bok choy heads on a diagonal. Separate the white, stemmier pieces from the green, leafier pieces.
Cook:
1. Heat a wok or large cast iron skillet on high until smoking. Add a tablespoon or two of cooking oil - I prefer a neutral oil, but do as you please!
2. Add green garlic and white parts of scallions to the pan, constantly stirring, and cook for thirty seconds or so, until fragrant.
3. Quickly add in the white, stemmier pieces of bok choy, and continue to stir fry until they begin to soften. Add the green, leafier pieces and deglaze.
4. Stir fry until nearly ready; the greens should turn even greener and begin to wilt down a little. Just before you take the pan off the heat, add the green parts of the scallion, a splash or two of soy sauce. Season to taste with salt and pepper, especially white pepper if you have it. Enjoy!