FARM CHI
Farm Chi is kim chi made with whatever we are harvesting on the farm. Read my blog with the story and how to! Link in plain text below. Basically, start with napa cabbage soaked in a salt brine and then rinse and add bits like carrots, scallions, garlic scapes, turnips, chopped kale. Set on counter for a couple days until it is a bit zingy, then refrigerate. Easy probiotic goodness!
https://blog.houseinthewoods.com/2014/06/07/farm-chi-season/
RECIPE SOURCES
We have a nice searchable collection of recipes on the farm blog, https://blog.houseinthewoods.com/category/recipes/. Check out the link below for spring crops including the ever-popular turnip fritter recipe. If you’d enjoy an actual hold-in-your-hands cookbook to inspire you, I highly recommend Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein. What are you eating these days?! Share on the Facebook Group for House in the Woods Farm and Friends. Inspire and be inspired.
WHAT'S GROWING ON
Spring is for greens and I hope you've been enjoying them! Roll up the big collard leaves, slice them into ribbons and sautee briefly. Enjoy garlic scapes while they are here, chop and cook in everything. My family enjoys big napa leaves as a wrap. Make some summer rolls in rice wraps with chopped napa, bok choy, scallions, lettuce and some added carrots, and a peanut dip. Delicious! Try making kale chips! I have a recipe on the blog.
crazy garlic scapes
Garlic scapes, also known as green garlic, are the seed pod off the garlic plant. They are a spring bi-product that we snap off and enjoy like chopped garlic. The pod end is a bit tough, I usually discard it. Chop the rest of the stem and add to stir-fries or blend in pesto. They can also be baked, grilled or dehydrated.
CSA PRO TIPS
Going on a trip? You can reschedule your share for another week or do nothing and we will donate your share to the Food Bank!
