-Just over four months into this apprenticeship at Serenbe Farms, I am gaining a great appreciation for all of the hard work that goes into growing food. With a little blood, a lot of sweat, and a few tears(not mine), Ashley, Jessica, Ivy, and I have all managed to carefully nurture and grow some of the most beautiful vegetables that I have ever seen! Watching plants grow from seed t o seedling to harvestable crop, makes me forget about all of the toils and obsticals that we have encountered along the way and just be thankful for where I am and what I am doing. I am also in awe of the support given by the community to the farm. From the volunteers that come out to weed and plant herbs, to all the excited CSA members, to the warm and inviting welcome that I and the other interns have received from the people of the neighborhood, makes me grateful for the opportunity to learn about farming and grow healthy food here at Serenbe. I hope you are excited as I am for what the rest of the season has in store for us!
Asian Green Slaw- by Matt
Six cups mixture of thinly sliced bok choy and komatsuna
1/4 cup rice wine vinegar Tablespoon sesame oil
2 teaspoons Dijon mustard 2 pinches of salt
6-8 radishes julliened Whisk vinegar, oil, sugar, mustard and salt in a large bowl until sugar dissolves. Drizzle dressing over the bok choy, komatsuna, and radishes, Toss together until greens are fully coated. ENJOY!
This week’s kid friendly recipes- Ashley
If your children like noodles, and are not afraid of asian style noodles. Udon noodles are fantastic and super fun, and a great way to sneak in some veggies and greens.
You can cook udon noodles, by just boiling in water or in chicken/vegetable stock. 3 simple ideas to incorporate these with your share veggies.
1. Udon noodle soup- simply saute green garlic, and olive oil in a pan, with some (leftover scallions or onions), After a minute or two, add thin sliced turnips, and /or radishes, saute a minute or two, and then add stems of bok choy/tokyo bekana or komatsuna, until almost tender, and then add in chopped greens from the bok choy, tokyo bekana or komatsuna. Then add soy sauce, a touch of sesame oil, and chicken or vegetable stock.
2. Cold noodle salad– Toss cooked noodles in sauteed veggies such as in the soup recipe above: green garlic, radishes, turnips, asian greens: stems and leaves, along with some sesame oil, rice wine vinegar, and maybe soy sauce or liquid aminos. You could leave some veggies raw for more texture and crunch. Refrigerate and enjoy later. Or you could do a soy, ginger, honey type sauce.
3. Warm udon noodles and sauteed asian greens and root veggies- Essentially the cold noodle salad just served warm.