Farm Updates:
The frost really got to our herbs and the outdoor tomato plants, zucchini and cucumber.
We are hoping to add some value add we just got our cottage food licensed through the city to do pickling and home made thai chili sauce. I hope we can dry some of our herbs!
As you are getting ready to do some stay at home festivities stir fry dishes when you have a lot of extra veggies what to do with it before your next share.
Here is an article from Early Morning Farm in New York.
Stir-fry is the perfect dish to throw together with whatever’s in your CSA Share Box. Farm staff picks up their CSA Shares on Thursdays, so often on Wednesday I make a stir-fry with whatever’s still kicking around the fridge. Greens, roots, radishes, peppers, eggplants, cabbage just about anything will work even thinly sliced winter squash. Start by cutting everything into uniform pieces. The key is cooking everything quickly on high heat, so thin slicing gives the best results. Try different shapes, julienning works well for roots and peppers or half moon slices like I did here. Greens can be washed and cut into bite size pieces. Aromatics like garlic, ginger root, and onion should be minced. Larger onion pieces also work well. 
The stems of bok choy will take much longer than the leaves, so I separated them and cooked the stems with the carrots before adding the greens. You can do the same with other greens like swiss chard. I use a wok for stir-fries, but if you don’t have one a large non-stick pan will work. My wok is cast iron
Add vegetables in order of cooking time, start with harder vegetables like carrots and turnips. I usually add a splash of tamari or shoyu with each addition of vegetables. Stir frequently while cooking. When the first vegetables are just about done add greens and another splash of tamari. Cook stirring frequently until greens are wilted. Greens cook down a lot so I used all the leftover greens from the previous week’s share: mizuna, spinach, arugula, and a few bits of collards. 
When the stir-fry is done cooking I like to add lime juice, a little more tamari, and a dash of toasted sesame oil. You can also add Asian chili sauce or other spicy ingredients. I like to keep the flavoring mild and let everyone flavor the dish to their liking. To make stir-fry with protein like meat, fish, or tofu cook the protein in the wok first on high heat. Remove from wok, wipe wok clean, and then cook vegetables. Return to the meat to the pan at the end of cooking. To add a starch like noodles or rice, cook stir-fry as usual. When cooking is done add cold rice and tamari to the pan (warm will make a sticky mess, leftover rice is best, but in a pinch cook your rice and quick-cool it in the freezer) and use a wooden spatula to break up the rice and mix with the vegetables. To add noodles, cook or soak stir-fry noodles until al dente, then add to the pan with tamari or shoyu and mix until combined. Garnish stir-fries with scallions, cilantro, and sesame seeds or chopped peanuts. Serve with a lime wedge.
