Week 13, CSA News

News from the farm . . .

It should be obvious after the last few weeks that this is the time of year that your shares are overloaded. Several of the items will keep in your refrigerator or pantry, so don’t feel overwhelmed to use that last clove of garlic or make that cabbage cole slaw right away. It is also a good time in the season to take a few extra minutes and put some extras away in the freezer. Corn and tomatoes can be blanched in hot water, put into an ice bath to stop cooking, and then put into a freezer bag whole, as is. Or, you can cut the corn off the cob first and remove the skins of the tomatoes if you have a few more minutes. We are happy to offer you tips, however, it seems that you can find a recipe or preparation technique for almost every combination of food on the internet. A quick search will pull up popular websites or listserves with very detailed recipes. Just let us know if you need some references.

We did get over 1 inch of rain last week and it was very much needed. We have been fortunate this season compared to last with good spring rains that allowed us to get through May and June with better plant growth and vegetable production. July did turn a little more dry and hot, but it seems that only a few items have been affected so far – beans began to fill out about the same time the pods began drying; our last two sweet corn plantings began kernel development when their only water source was overhead irrigation resulting in a little irregularity in appearance; we had to irrigate the potato field in order to begin digging as the soil was so dry.

As harvesting, cultivation, and irrigation continue, planting is also underway for the fall crops. Some items were planted in the spring, as they have a long growing season and are not ready until fall, while others prefer a cooler climate and will not grow until air and soil temperatures drop. Generally things look good!

In your share . . .
Items in the shares may vary depending on share size and harvest day. Every share may not have every item listed below.

Heirloom Green Beans – organic – new this week!
These fat runner beans are an heirloom variety and the seed is saved from year to year for replanting. This first harvest of the season should offer enough to prepare a small bean side dish. Store in the fridge, and be sure to allow time to remove the strings and break before cooking. Start at one end, pulling the string down one side completely; also remove the string from the other side. When breaking into bite-sized pieces, check for an additional hidden string. Any white pod that may be tough can be discarded and the shelled beans added to your pot. Be sure to simmer in water long enough until tender, 1 to 1 ½ hours depending on quantity.

Savoy Cabbage – organic

Sweet Corn
This week’s harvest is a white kernel variety, but there may be some bi-color ears in the patch. We did see some cross-pollination in the first few rows. Either way, we think it is one of the best tasting of the season. After having corn for four straight weeks, you will have a break for a while as the next planting is a few weeks away from harvest.

Hard Neck Garlic – organic

Eggplant or Asian Eggplant
Your Asian style eggplant or any various color eggplant can be used in recipes as any traditional dark globed eggplant. With a slender shape, moisture evaporates quickly from the Asian, so keep refrigerated and try to use within 4-5 days. It is not necessary to peel as it has a thinner skin, and you should find smaller seed. White and rose color skins are not as bitter as the darker purples. Popular ways to prepare include halving lengthwise and grilling.

Sweet Mild Onion – organic

Yellow Onion - organic

Okra - organic - new this week!
Okra is an item often found on a traditional KY summer menu. Sliced into bite-sized pieces, lightly rolled in corn meal and cooked in oil, it makes a nice addition to other summer veggies. Other options include heating with tomatoes and fresh corn into a succotash-type dish. Store refrigerated and use fairly soon to keep longer spears from be-coming tough.

Bell Pepper – organic
The purple or brown bell peppers are varieties that ripen earlier than other colors. They both tend to be less tart than a green pepper, and not quite as sweet as the red bell. You can use in any dish that asks for a green bell and store refrigerated.

Potatoes – organic – new this week!
This week’s share includes the Russet potato variety called Butte. As you probably know, different potatoes have different qualities, some moist, some dry, some firm, some waxy, all differing in amount of starch. Butte is a mealy dry potato with outstanding flavor and is best baked, mashed or fried. When baked, it will be fluffy rather than firm. It can also be boiled, but will tend to fall apart and not hold its shape as well as other varieties. As a freshly dug new potato, store refrigerated.

Sage – organic – new this week!
This week’s fresh cut herb is the soft leafed gray-green pleasant smelling Sage. Use leaves fresh or dried with meat dishes of all kind, in stuffing, marinade, fish, cheese and as a complement to cabbage, carrots, corn, eggplant, potatoes, squash, tomatoes and eggs. Dry as any herb and store in airtight container -- the flavor will intense when dried. Serve with your fresh potatoes in a new recipe below.

Heirloom Slicing Tomato and Heirloom Salad Tomatoes – organic

Red Slicing Tomato - organic

Recipes to enjoy . . .

Cole Slaw
recipe from Virginia Celebrates

1 C finely chopped onion
1 C finely chopped green pepper
1 head cabbage, shredded
1 C sugar
1 C vinegar
¾ C vegetable oil
1 tsp dry mustard
1 tsp celery seed
1 tsp salt

Combine onion, pepper and cabbage in large bowl. Combine rest of ingredients and bring to a boil. Pour hot dressing mixture over cabbage mixture. Cover well and refrigerate at least 4 hours. Keeps well for days, serves 8-10.

O-KONOMI-YAKI
Thanks to a CSA member who recently found this recipe in her collection that she enjoyed making years ago. The pan-fried or grilled battercake can be frozen and eaten later, from the Tassajari Bread Book.

1/2 cabbage
1 large carrot
1/2 onion
3 celery stalks
1/2 C. cooked meat (if wanted)
2 C. (or more) flour (whole wheat or unbleached)
1 egg, beaten
2 T. brown sugar
1 t. salt
1 tall can evaporated milk
enough water to make a batter

Chop, shred, dice, or thinly slice vegetables and meat. Mix together remaining ingredients to form batter. Fold vegetables into batter and grill.
Good with soy sauce or sweet and sour sauce.

Sage and Butter Sauce
recipe from Farmer John’s Cookbook by John Peterson and Angelic Organics. This sauce can be tossed with pasta and seasoned with Parmesan cheese. Can go with cooked carrots & potatoes.

7 T butter
10 large fresh sage leaves
freshly ground black pepper

Melt the butter in a small sauté pan over medium heat. Monitor closely until the foam subsides and the color is a rich gold. Do not let the butter brown.
Add the sage leaves (they should sizzle, if not, your butter is not hot enough). Cook the leaves in the butter, turning them once, for 15 seconds. Immediately remove the skillet from the heat and serve.

Chilled Corn Soup
recipe from Gourmet, August 2008

3 ears of corn, shucked
1 medium onion, chopped
1 garlic clove, finely chopped
2 T unsalted butter
4 ½ C water

Cut kernels from cobs with a sharp knife, then cut cobs into thirds. Cook onion and garlic in butter with ¼ tsp salt in a large heavy saucepan over medium heat, stirring occasionally, until onion is softeneed, about 5 minutes. Add corn AND cobs, water, 1 tsp salt, and ½ tsp pepper and simmer, uncovered 20 minutes. Discard cobs, then puree corn mixture in batches in a blender until very smooth. Force soup through a fine-mesh sieve into a bowl, disarding solids. Chill until cold, at least 1 hour, can be chilled up to 3 days. Thin with water if desired and season with salt. Recommended garnish is chopped chives, but try chopped sage.

Eat Local Challenge

CSA, Week 12

The Central KY cooperative grocery store, Good Foods, is promoting the month of August as a good time for the Eat Local Challenge. We shared information about this concept last season, but thought it a good time to refresh each other on the activities and helpful resources available. By joining a CSA, you already are seeking out healthy food that comes from a farm in your local area grown by people that you come to know. Many of you attend local farmers markets or grow a few items in your own backyard. Several of you have used some share items to freeze, can, pickle and preserve for your use later on in the year. And, a lot of you seek out thought-provoking and influential writings and conversations on food, health, the environment, our economy – all part of the local food system.

Other suggested actions from the Eat Local Challenge folks include:
· taking a field trip to a local farm, orchard, or vineyard;
· finding out what restaurants use locally produced foods and patronize them;
· commit to preparing and eating one local-only meal each week;
· share with family, friends, and co-workers your finds and experiences;
· keep track of your food sourcing and meal preparing as it becomes a valuable resource; &
· start simple and small by replacing one food item each week with a local item.

You can visit the site for tips and links to other experiences:
http://www.eatlocalchallenge.com/

Other sites include:
http://www.goodfoods.coop/
http://www.localharvest.org/
http://www.kyagr.com/kyproud

In Your Share
As always, share sizes and harvest days may vary. Each share may not have each item listed below.

Heirloom Green Beans – organic – new this week!
These fat runner beans are an heirloom variety and the seed is saved from year to year for replanting. This first harvest of the season should offer enough to prepare a small bean side dish. Store in the fridge, and be sure to allow time to remove the strings and break before cooking. Start at one end, pulling the string down one side completely; also remove the string from the other side. When breaking into bite-sized pieces, check for an additional hidden string. Any white pod that may be tough can be discarded and the beans added to your pot. Be sure to simmer in water long enough until tender, 1 to 1 ½ hours depending on quantity.

Savoy Cabbage – organic - new this week!
The Savoy type green cabbage is one of the farm favorites. It has a smooth flavor and crisp taste. Savoy contains more Vit. A, calcium, potassium, and iron than other cabbages. Chop with carrots and onion for a mayonnaise or vinaigrette coleslaw. Chop wedges, steam for 5 – 8 minutes and eat with butter and a pinch of salt and pepper. Our blog online has a wonderful recipe for Cabbage Pancakes from Bert Greene, look for the newsletter of 6-18-07. Properly stored in your refrigerator, cabbage can keep for a month or more.

Carrots – organic
This week’s harvest is our second planting, direct seeded in early spring. An earlier patch was transplanted from the greenhouse. It had a more octopus–like appearance, although the row was just a few feet away from this later planting. Enjoy raw, or steam, sauté, bake or puree. Keep refrigerated.

Sweet Corn
We are harvesting from two patches this week: the white kernel sweet corn you have enjoyed already, and the bicolor white and yellow kernel supersweet. The white ears are a little odd in shape and size, and may have some open tips from birds or earworms, but we decided to include them rather than put less ears in your share. Just cut off any damaged area. The bicolor is a little smaller kernel as this is the first harvest from this new patch. Lack of rainfall is affecting later plantings, however we are happy to continue having sweet corn for the third straight week. Enjoy boiled, grilled, or cut off the cob for your freezer.

Hard Neck Garlic – organic – new this week!
Our first garlic harvest of the year and the first week you have a head in your share. Store in your pantry or a cool, dark place. We hope you enjoy the flavor of this heirloom hard neck garlic bulb – it is from old seedstock grown for a long time here in KY.

Okra – organic – new this week!
Okra is an item often found on a traditional KY summer menu. Sliced into bite-sized pieces, lightly rolled in corn meal and cooked in oil, it makes a nice addition to other summer veggies. Other options include heating with tomatoes and fresh corn into a succotash-type dish. Store refrigerated and use fairly soon to keep longer spears from be-coming tough.

Sweet Mild Onion – organic

Eggplant

Summer Squash and Zucchini

Heirloom Slicing Tomato and Heirloom Salad Tomatoes – organic
Your salad tomatoes are varieties called Black Prince, Big Cherry, and Yellow Pear. With lower acid and a thin skin, they ripen quickly to become one of our favorites.

Red Slicing Tomato - organic

Specialty Melon – new this week!
We have only a few types of melons in an early planting that are ready to harvest. The bright yellow skin one is a Canary melon with a greenish interior similar to a honeydew-type. The one with orangey color is a Sensation melon having a whitish interior, cousin to a cantaloupe. Chefs and food publications often refer to these varieties as “dessert melons.”
Wash well before slicing.

Recipes to Enjoy

Pressed Chicken with Yellow Squash and Tomatoes
Recipe from new Gourmet issue, August 2008

Notes state that “ under the weight of a second skillet, the “pressed” chicken releases its fat and juices into the pan and ends up cooking in all that sumptuousness. The result is almost unbelievably moist meat.” Try Elmwood’s organic pasture raised chicken breasts.

4 chicken breast halves, with skin, bone-in
2 T extra-virgin olive oil
¾ lb yellow squash, cut into ½ inch pieces
1 lb tomatoes, coarsely chopped
2 garlic cloves, chopped
3 tsp chopped marjoram, divided

Pat chicken dry and season with ¾ tsp salt and ½ tsp pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add chicken, skin side down.
Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3 to 5 lb weight (such as two 32 oz cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.

Turn chicken over, and recover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.

Add squash, tomatoes, garlic, 2 tsp marjoram, and ¼ tsp salt to fat in skillet. Cover over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper.
Spoon over chicken. Sprinkle chicken and vegetables with remaining tsp marjoram. Serves 4.

Honey-Glazed Carrots

4 ½ cups carrots (about 2 lbs)
1 tbsp butter
1 ½ tbsp honey
1 tbsp lemon juice

1. Arrange carrots in steamer over boiling water. Cover and steam 4 to 8 minutes or until desired degree of doneness. Remove from steamer and keep warm.

2. Melt butter in large skillet over medium heat.

3. Add honey and lemon juice, stirring until smooth.

4. Add carrots, tossing gently.

Summer Squash Fantasy
From Notably Nashville

5 medium yellow squash
5 medium zucchini
½ C thinly sliced or chopped onion
½ C sliced celery
½ C tomato chopped, or cherry tomatoes halved

Cut squash and zucchini into very thin slices. Combine with onion, celery and tomato in a bowl. Mix well. Add vegetable marinade (recipe below) and toss to coat. Marinate, covered in refrigerator for 2 – 12 hours. Drain the marinade to serve.

Vegetable Marinade - Combine all of the ingredients and mix well.

1/3 C canola or light olive oil
2/3 C cider vinegar
½ C sugar
2 garlic cloves, minced
1 tsp freshly ground pepper

CSA, Week 11

News from the farm . . .
This week brings the halfway point in the season. It really seems like the first half has flown by from the farm perspective. We all seem to stay so busy this time of year – still planting for fall while cultivating and harvesting all the summer crops also. Lots of things are ready to harvest and the challenge is to not give you too much food in your share that may go to waste. We try to stick with the most requested items of corn, beans, tomatoes, peppers right now and will add in more specialty items as the season moves on. We are starting to see the soil and some plants drying as the hot wind and high temperature take a toll; so far the pop-up rains have missed us. We are pleased to have the irrigation set up on most crops we harvest right now and will keep you posted on how moisture affects the veggies. July is one of the driest months in our region, so this type of weather is not unexpected.

In your share . . .

As harvest days and share sizes vary, each share may not have each item listed; and smaller shares may not have the same items as larger shares.

Broccoli – organic

Green Beans - organic - new this week!
This week’s harvest brings the first green snap beans of the year. Just snip the ends and break into bite-sized pieces before putting on the stove to cook in some water. Simmer until beans are tender and cooked through. Be sure to add enough water to not let your pan get dry and burn your beans (and your pan!). Popular seasonings are just one of the following items: onion, bell pepper, hot pepper, pork fat, bacon grease, or just salt and black pepper. Store your beans refrigerated until ready to prepare.

Bell Pepper – organic – new this week!
This week’s harvest also includes the first mild bell peppers – either a green bell or the lavender sweet bell. Either one should be stored refrigerated and can be used in any recipe calling for a green bell, red bell, or mild bell pepper. The sweet red and yellow bells do not ripen locally until later in August.

Sweet Corn
The white kernel sweet corn continues to be ready for harvest. Enjoy this freshly boiled, grilled, or add to your freezer for a nice winter treat!

Eggplant
Eggplant is low in calories, high in fiber, and is often prepared with other foods. It tastes best fresh and will store for up to a week refrigerated. It can be peeled, but is not necessary. Depending on your recipe, eggplant slices can be salted while sitting in a colander or out on paper towels to remove excess moisture. This prevents the taking up of extra oil and salt in your recipe. You can steam, sauté, or bake.

Specialty Melon – new this week!
We have only a few types of melons in an early planting that are ready to harvest. The bright yellow skin one is a Canary melon with a greenish interior similar to a honeydew-type. The one with orangey color is a Sensation melon having a whitish interior, cousin to a cantaloupe. Chefs and food publications often refer to these varieties as “dessert melons.”

Sweet Mild Onion – organic
This week’s sweet onion is the Walla Walla variety. We start organic seeds in our greenhouse in the fall; transplant the slow growing onion plants out to over winter in the field. Once they grow large enough in the spring, we harvest, cut the tops, arrange in a forced air-drying system, and then store in our cooler. The sweet onions will keep for a little while in your refrigerator, but should be used within a month or so. Later on, we will have some storage type onion that can be kept longer. People often ask why more farms don’t grow onions in our area. Our growing season in KY is not as long as places south like Georgia; there is a long commitment of your fields; and it is a challenge to dry them properly in such high humidity. The sweet onion is known for many health benefits, and anti-oxidants are higher when raw before cooking. Store refrigerated if possible.

Flat Leaf Parsley – organic – new this week!
This fresh cut herb can be stored refrigerated, either in a sealed container with a paper towel to absorb moisture, or standing the ends in a jar of water, then covering loosely with plastic wrap. When using the flat-leaf (or Italian) parsley, realize that 1 T fresh is equivalent to 1 tsp dried in your recipes.

You can dry your fresh bunch by lying out on a flat pan in the oven at the lowest setting, or put into a paper bag and air dry. Store away from heat and light in a sealed jar and crush before using.To freeze, rinse, remove the stems, and chop coarsely. Put about 1 T into each cell of an ice tray, add a little water to each cell, and put into the freezer. Remove when frozen and store in a sealed container. Later when using, the water will evaporate when cooking.

Summer Squash Medley
Enjoy a summer squash medley this week. The round or scalloped edge patty pans will hold their shape and are nice to oven-roast whole or use in kabobs on the grill. Sauté all of it in oil or butter with fresh parsley!

Heirloom Slicing Tomato and Heirloom Salad Tomatoes – organic
Several varieties of red, black, gold, and plum heirloom tomatoes are mixed in your share this week. They make a nice snack for the kids, can be used with dips, or added to a pasta, lettuce or marinated salad.

Red Slicing Tomato - organic

Purple Topped Turnips – organic
We are told the turnip is making a comeback! It is a very popular item at our farmers market booth. Offering nutrition, good storability, and acting as a nice complement to other vegetables, purple-topped turnips are nice to have in your crisper. It is believed they prevent cancer, and are a good source of Vit. C, potassium, and calcium. Enjoy raw or cooked.

Recipes to enjoy . . .

Braised Turnips with Poppy-Seed Bread Crumbs
recipe from February 2008 Gourmet

3 T unsalted butter
2 lb medium turnips, peeled, cut into 1” thick wedges
1 ½ C water
1 T fresh lemon juice
2 T extra virgin olive oil
1 garlic clove, minced
1 C fine fresh bread crumbs from a baguette
1 T poppy seeds
1 T chopped flat-leaf parsley

Melt butter in a 12” heavy skillet over medium heat, then add turnips, water, lemon juice, and ½ tsp salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

While turnips cook, heat oil in a large heavy skillet over medium heat until it simmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.

Note: Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving. Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.

Excellent Parsley Salad
adapted from a recipe from From Asparagus to Zucchini

Fresh parsley
Very thinly sliced onion
Chopped hard-cooked eggs
Cooked chick-peas or other beans
Garlic chives (optional)
Olive oil
Fresh lemon juice
Salt and freshly ground pepper

Clean and cut up lots of parsley, as much as you have on hand. Combine with onion, egg, chick-peas, and chives, if using. Shake oil and lemon juice together (2 parts oil to 1 part lemon juice). Toss salad with dressing, salt and lots of pepper. Makes any number of servings.

Parmesan-Stuffed Tomatoes
recipe shared by a friend of the farm

4 medium tomatoes (2 ½ lbs)
3 tbsp chopped green onions
2 tbsp chopped green pepper
1 tsp butter, melted
¼ cup seasoned breadcrumbs
2 tbsp chopped fresh parsley
1/8 tsp dried oregano
1/8 tsp ground red pepper
1/8 tsp pepper
cooking spray
2 tbsp Parmesan cheese

1. Slice off top of each tomato and carefully scoop out pulp. Set tomato shells and pulp aside.
2. Cook onions and green pepper in butter in large skillet over medium-high heat, stirring constantly, until tender.
3. Remove from heat and stir in tomato pulp, breadcrumbs, and next 4 ingredients.
4. Spoon into shells and place in 8-inch square baking dish coated with cooking spray.
5. Cover and bake at 350 degrees for 25 minutes.
6. Sprinkle with cheese and broil 5 inches from heat for about 3 minutes.

Week 10, CSA

In Your Share . . .
As harvest each day varies along with share sizes, every share may not have every item listed.





Green Cabbage – organic - new this week!

This harvest of organic green cabbage is of crisp, sweet leafed heads. Store in the refrigerator for up to 4 weeks, just peel away more outer leaves the longer you store it. Try baked, grilled outdoors in foil with butter, or make a mayonnaise or vinegar based slaw.

Cauliflower or Broccoli – organic

This second harvest of cauliflower from spring plants is tasty when cooked, not so pretty to view (speckled cream color rather than bright white) – a result of the high heat while it grows. The organic variety of broccoli is called Nutri-bud, bred to be “high in free glutamine, a building block of protein and important healing nutrient.” It makes a smaller head than other varieties but maintains a great fresh flavor. Your share should contain one or the other.

Cilantro – organic

This week’s cut herb is the fragrant, popular cilantro. Use in fresh salsa or pico de gallo this week; add to pasta or cabbage slaw; can be frozen or dried. Store refrigerated in very cold area. Find a yummy new recipe below.

Sweet Corn – new this week!

This summer favorite is ready for harvest – the first week of the year for sweet corn! This patch is a white kernel super-sweet variety that has passed the taste test here at the farm. Most popular is to shuck, wash and put in boiling water for 3-5 minutes (depends on how many you cook at once), serve with butter, salt and pepper. You can also grill outdoors in or out of the shuck, or use a microwave if you prefer. Cut off the cob for salads, corn pudding, or to put in the freezer. Enjoy!



Cucumber


Current harvest includes traditional slicing cukes, smaller pickling type that are great for salads when fresh, and long skinny English burpless. All can be used interchangeably in fresh recipes. The English do not hold up to pickling like the thicker-skinned varieties.



Eggplant – new this week!

The black, glossy, globe eggplant is the traditional type most often seen in markets. Eggplant is low in calories, high in fiber, and is often prepared with other foods. It tastes best fresh and will store for up to a week refrigerated. It can be peeled, but it’s not necessary. Depending on your recipe, eggplant slices can be salted while sitting in a colander or out on paper towels to remove excess moisture. This prevents the taking up of extra oil and salt in your recipe. You can bake, steam, sauté, or stuff and bake. Find a recipe below.



Sweet Mild Onion – organic–new this week!


This week’s sweet onion is the Walla Walla variety – so mild that you can enjoy it raw in salsa, salads, or as a topping on dips. Sweet onions are also used in various recipes or added to a grilled burger. The onion is known for many health benefits, and anti-oxidants are higher when raw before cooking. Store in the pantry until cut, then store refrigerated.



Summer Squash Medley


This week’s share has a little of several types of summer squash: yellow straight-neck, green zucchini, round eight-ball zucchini, and the scalloped edge patty-pan squashes in varied colors. Use all in any squash recipe, keeping in mind that zucchini contains a little more water than squashes. The patty pans hold their shape and are nice to oven-roast whole or use in kabobs on the grill. Sauté all of it with olive oil or butter or in your pesto!





Heirloom Tomato – organic


We have several types of lower-acid, sweeter flavor, quick to ripen, thinner skin, organic, sometimes a little ugly, wonderful tasting, heir-loom variety tomatoes planted at the farm. The pink, black, green and yellow zebra, pink and yellow stripy all are similar in their use and storage. Best not refrigerated unless already sliced, tomatoes will continue to ripen at room temperature. Like peaches, you can speed up the pro-cess by putting in a sealed bag. Not bred to be round and perfect, any misshapes or scarring can be forgiven once you enjoy the flavor!



Red Slicing Tomato





Yellow Slicing Tomato - organic





Recipes to Enjoy . . .





Tomato, Cilantro and Cucumber Salad
recipe adapted from From Asparagus to Zucchini

1 fresh tomato, coarsely chopped
1 small cucumber, peeled if desired
¼ C rice wine vinegar
pinch of sugar
salt to taste
1 T minced cilantro

Cut cumber in half crosswise, quarter the halves, and slice. Combine all ingredients in a bowl and let stand at room temperature, stirring occasionally, for 20 minutes or so. Serve at room temperature.

Onions Baked in Cream
A Pinch of This & A Dash of That, by Kaye Johns



4 cups sliced onions
2 T butter, melted
1 C crushed saltine crackers
1 C half-and-half
salt and freshly ground pepper to taste

Mix ingredients together and put into a one-quart casserole or 10” pie plate. Bake covered at 350° for about 40 minutes. Onions should be cooked but still have a fairly crisp texture. Serves 4 to 6.

Moroccan Eggplant and Pasta
recipe shared by a friend of the farm

1 tbsp + 1 tbsp olive oil
1 lb eggplant, cut into ½-inch cubes
½ + ¾ tsp salt
1 lb ground beef
½ cup chopped onion
1 tsp minced garlic
1 tsp cumin
½ tsp crushed red pepper
1/8 tsp cinnamon


3 cups chopped tomatoes
½ cup chicken broth
1 tbsp lemon juice
¼ cup chopped fresh mint
corkscrew pasta

1. Prepare past according to package directions.

2. Heat 1 tbsp olive oil in skillet over medium-high heat. Add eggplant and ½ tsp salt. Cook stirring, until tender and just brown, 10 minutes. Transfer eggplant to bowl.

3. Add 1 tbsp oil to skillet. Add ground beef, onion, and ¾ tsp salt. Cook until well browned. Drain fat from skillet. Add garlic, cumin, red pepper, and cinnamon and cook 1 minute.

4. Stir in eggplant, tomatoes, chicken broth, and lemon juice. Bring to a boil. Reduce heat, cover, and simmer 5 minutes.

5. Stir in fresh mint.

6. Toss with pasta.

Scalloped Cabbage
Recipe from Virginia Celebrates



1 medium head green cabbage, sliced
3 cloves garlic, minced
3 T butter
salt and pepper to taste
1 C heavy cream
paprika

Preheat oven to 325°. Sauté cabbage and garlic in butter in covered frying pan until tender and slightly brown. Add salt, pepper and cream. Place in buttered 2 qt. Casserole and bake 25 minutes. Sprinkle with paprika. Serves 4.

Broccoli, Corn, and Tomato Skillet

5 cups broccoli florets
2 tbsp olive oil
2 ½ cups fresh sweet corn or one 15 ¼ oz can whole kernel corn
2 medium tomatoes, peeled, seeded, and cut up (1 ¼ cups)
1 to 2 tbsp butter
1 tbsp snipped fresh marjoram or 1 tsp dried
½ tsp garlic salt¼ tsp pepper

1. In a heavy large oven-proof skillet, cook and stir broccoli in hot oil over medium-high heat for four minutes.

2. Add the corn, tomatoes, and enough butter to moisten. Cook and stir about 4 minutes more or until vegetables are crisp-tender.

3. Stir in marjoram, garlic, salt, and pepper.

Saving Our Seeds

CSA, Week 9

With so much discussion around us on worldwide climate change, it is no surprise that some folks are putting big bucks into thinking about the future of mankind on the planet, especially relating to our food production and the seeds necessary to grow crops.

In an isolated sea, near the Arctic Ocean, a cave has been carved out of a moun-tain on Spitsburgen Island, one in a chain of islands belonging to the country of Norway. In a partnership with several seed giant companies, the government of Norway, and other foundations, Bill Gates has invested over $30 million to create a protected seed vault. It will house over three million varieties of seeds to “conserve crop diversity for the future.” The odd partnership of seed companies who hold patents on GMO seed and private foundations who work to protect trad-itional seed saving in third-world African nations is curious. The irony comes to light when we realize the companies who hold patents on “terminator genes” (when inserted in a seed, the plant only grows one season and cannot reproduce itself requiring the grower to purchase new seed each year) are the same companies investing in a seed depository to protect our food supply for the future. Another confounding issue about GMO genes in plants is that once plants are out in the countryside, they cross-pollinate with native plants, resulting in new, non-native species.

The huge seed vault in the frozen north may be of vital interest in the future to researchers, plant breeders, food growers, and even policymakers as we learn more about food growing around the world.

In Your Share . . .
As always, items in your share may vary depending on your harvest day and share size. Each item below may not be ready for harvest every day and may not be in each share.

Sweet Basil – organic – new this week!
So far you have had fresh cilantro and fennel leaf to use as cut herbs. Find a nice bunch of Sweet Basil in your share this week. Make a quick pesto to enjoy as a sauce for pasta, to lightly sauté your squashes, for a sandwich spread, or to pop in the freezer for use later in the year. Fresh basil also is a great companion for sliced tomatoes and mozzarella drizzled with your favorite dressing.

Beets – organic
The beets are really enjoying our weather patterns these days and are some of the best tasting we have had from the farm. Use the leaves as you would spinach, chard, or other greens – they pack a punch with Vit. C, calcium and iron.
With loads of natural sugar, beets will sweeten significantly when oven-roasted in foil; you owe it to yourself to try them again if you haven’t since childhood. They can also be pickled, boiled, baked, or added to soups. Leave some stem when remov-ing the leaves to lessen the bleeding of the beet. Peeling after cooking is easier; make sure they are cooled first.

Broccoli – organic
Our last broccoli planting for spring harvest is now coming on ready to go. The organic varieties come from European types. They are not as dense or domelike heads that we are used to seeing in our California super-market broccoli. The color also varies from a bluish-green to more of a sea-green. Use as you would any broccoli, and be sure to wash carefully. If you plan to eat it raw, you can soak the heads a little bit in light soapy water to remove any loopers. They are very difficult to control in cole crops (broccoli, cabbage, cauliflower) this late in the season. Find a recipe below.

Cauliflower - organic

Cucumber

Eggplant – new this week!
A late edition to your share, find a dark purple or black globe eggplant. Store refrigerated before using. We’ll include a recipe or two next time!

Fresh Cooking Onion – organic–new this week!
Some of the onions harvested this week are included in your share now (as a fresh onion) rather than later after they have cured and dried for longer storage. Keep refrigerated, as you would green onions and use soon. There may be a smallish core in the center of some of them. It is perfectly edible, just a little tough, and can be removed if desired. This core development is why we choose to eat these onions fresh now rather than letting them cure for later use. There are over 70 varie-ties of items in the onion family grown in our region including onion, scallion, shallot, leek, and garlic. Some are so similar, and others have different flavor, so consider interchanging them in recipes; don’t be afraid to experiment a little.

Fresh Green Onion - organic
These green onions should be stored in the refrigerator and you can use as much of the green part as you desire. Along with a fresh herb, it makes a nice pesto.

Yellow Squash

Summer Squash Medley
This week’s share has a little of several types of summer squash: yellow straight-neck, green zucchini, round eight-ball zucchini, and the scalloped edge patty-pan squashes in varied colors. Use all in any squash recipe, keeping in mind that zucchini contains a little more water than squashes. The patty pans hold their shape and are nice to oven-roast whole or use in kabobs on the grill. Sauté all of it with olive oil or butter or in your pesto!

Green Tomatoes – new this week!
Have you had fried green tomatoes lately? You can make your own batter, use a fish batter, or even try an oven-baked recipe. Serve with dipping sauce or Worstershire; or use as the tomato layer on sandwiches.

Red Slicing Tomato – new this week!
We are beginning to harvest our field grown red tomatoes. Some may need to ripen a little more in your kitchen before using.

Zucchini Squash

Heirloom Tomato – organic – new this week!
More explanation on varieties another week, but know that the heirlooms offer the most intense and wonderful flavor, have a thinner skin and are delicate to handle, will ripen quicker than hybrids, and come in all shapes and sizes. These are best for eating fresh.

Yellow Slicing Tomato – organic – new this week!
This yellow tomato has less acid than red tomatoes and is best used fresh rather than in sauces.

Recipes to Enjoy . . .

Easy Basil Pesto Sauce
this recipe is very forgiving and can be adjusted for more or less basil, depending what you have on hand – be sure to remove the stems

1 ½ C lightly packed fresh basil leaves (approx. 3 ounces)
2 minced garlic cloves (try using finely chopped scapes)
3 T freshly grated Parmesan cheese
1/8 tsp ground black pepper
¼ C olive oil

Puree all ingredients in food processor, adding more olive oil if necessary for proper blending. Serve tossed with fresh hot pasta, and topped with grated Parmesan cheese. (If desired, pine nuts or walnuts can be added during processing).

Broccoli with Orange Sauce
this recipe shared by a friend of the farm, from Virginia Celebrates

1 lb fresh broccoli
¼ C water
1 navel orange, peeled and sectioned or 1 small can mandarin oranges, drained

Cut broccoli florets off stems. Put in microwave casserole, add water, cover and cook on high for 3 minutes. Add orange sections to broccoli and microwave for additional 2-2 ½ minutes. Let stand, covered, until ready to serve.

Orange Sauce – pour over broccoli and orange sections when ready to serve
1/3 C orange juice
½ T sugar
½ T cornstarch
dash of ginger

Measure orange juice into glass measuring cup. Add sugar, cornstarch and ginger. Microwave this mixture on high until thickened, about 1 ½ minutes.

Summer Squash Casserole
from Southern Living Magazine, May 2008 thanks to a CSA member for recommending this good veggie casserole

1 ½ pound yellow squash
1 pound zucchini
1 small sweet onion, chopped
2 ½ tsp salt, divided
1 C grated carrots
1 (10 ¾ oz) can cream of chicken soup
1 (8 oz) container sour cream
1 (8 oz) can water chestnuts, drained and chopped
1 (8 oz) package herb-seasoned stuffing
½ C butter, melted

Preheat oven to 350 degrees. Cut squash and zucchini into ¼ inch thick slices; place in a Dutch oven. Add chopped onion, 2 tsp salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
Stir together 1 C grated carrots, next 3 ingredients, and remaining ½ tsp salt in a large bowl; fold in squash mixture. Stir together stuffing and ½ C melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13 x 9 inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
Bake at 350 for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Week 8, CSA, July 2008

News From the Farm . . .

In order to offer certified organic produce, we must first start with certified organic seed. We can grow crops for the seeds ourselves (as we do some tomatoes, beans, and grains), or we must make sure that the seed we use comes from parent stock that is also certified organic. There are a handful of seed companies we source from including Seeds of Change, Peaceful Valley, and Johnny’s Select Seeds. A problem arises when we find a specific variety, lettuce for example, that grows well in KY climate, has a nice appearance, and tastes great – but may be no longer available from one year to the next – a crop failure, or the seed producer changes plans, or the seed company just discontinues it. Each year we seem to be holding our own “seed trials” to find a new “favorite” variety of something. We often include heirloom varieties that are more conditioned to producing well in the regions where they have been grown for many years – they may not be the newest trend or fancy color, but they remain consistent with flavor, production, and we can count on them to do well in our humidity.

We continue to only source non-genetically engineered seeds and plants. The genetically modified organism (GMO) seeds – those that have been developed in a lab will not be found in nature. We do use some open pollinated seeds, heirloom seeds, and hybrid cross seeds. There is much more to learn for all of us on seed saving, seed banks, and protection of seed stock.

In Your Share . . .
Items will vary depending on your harvest and pickup day and the share size - every share may not have every item listed.

Broccoli – organic
Our last broccoli planting for spring harvest is now coming on ready to go. The organic varieties come from European types. They are not as dense or domelike heads that we are used to seeing in our California supermarket broccoli. The color also varies from a bluish-green to more of a sea-green. Use as you would any broccoli, and be sure to wash carefully. If you plan to eat it raw, you can soak the heads a little bit in light soapy water to remove any loopers. They are very difficult in cole crops (broccoli, cabbage, cauliflower) this late in the season.

Carrots – organic – new this week!
The slow growing carrot acts as a barometer of moisture and dryness in the soil – its shape an indicator of the ease or challenge of spring weather. We continue working to build good soil structure by adding compost, trying to avoid compaction, plowing when the soil is not too heavy with moisture, and other good practices.The long straight Daikon radish grows in a row nearby to the curly, crinkly carrots – the soils are the same, so why aren’t both veggies smooth and straight? We don't have one answer, but the temperament and growing needs of the carrot are higher than the radish. This week’s harvest was transplanted from the greenhouse, which also may contribute to its octopus–like appearance. Hopefully, later plantings will be straighter. Enjoy raw, or steam, sauté, bake or puree. Keep refrigerated.

Cauliflower – organic – new this week!
This week brings the first harvest of cauliflower. This organic variety takes the warmer KY springs better than others. The cream tint (rather than more snow white we see in fall cauliflower) is from sunshine and heat. The cauliflower packs a punch with nutrition containing lots of vitamins and minerals. Enjoy raw with dip or in a green salad. Marinate with radish or cucumber in favorite dressing. Steam and top with lemon-butter sauce. Find a new recipe below.

Cucumber – new this week!
Our first patch of slicing cucumbers is ready this week. Store refrigerated as cucumbers are mostly made of water and will dehydrate quickly. Peel if desired but not necessary.

Daikon Radish – organic – new this week!
Possibly a new veggie to your household, the daikon radish is a basic to the Japanese diet. It is often served raw, or pickled as a condiment, or a cooked vegetable. The greens should be eaten fairly soon, but the long white root can be stored refrigerated for several weeks. It can grow up to two feet or more in length without losing quality as a small round red radish might.
Slice the daikon into rounds and serve with cream cheese or dip. Sauté slices or quarters with garlic or ginger. Shred with carrots and make cole slaw. Add vinegar to make quick pickles, either alone or with carrots and cukes.

Garlic Scapes – organic
Remember that you can use all of the green part that is tender as you would regular cloves of garlic. You can also replace green onions with the finely chopped garlic scapes. The heads can be use as well, offering a milder garlic flavor than the traditional clove coming from the head. This gets harvested a little later on.

Lettuce Head – organic
As we move from spring into summer, lettuce growing becomes more challenging. This week’s share contains one head of several types: Green Leaf, Romaine, Butterhead.

Yellow Summer Squash

Swiss Chard - organic
The Swiss chard can be enjoyed so many different ways. Use on sandwiches; wilt in hot water, then use to wrap other foods; use as the green layer in lasagna. Find a new recipe below.

Zucchini Squash

Recipes to Enjoy . . .

Cinnamon-Spiced Swiss Chard Pancakes
Thanks to a CSA member who shared this recipe from http://www.epicurious.com/, originally from April 1999 issue of Bon Appetit. She has successfully substituted other types of greens for the chard, sometimes adding a little more flour – try yogurt as a dipping sauce.

2 bunch Swiss chard, stems cut away, leaves rinsed well and chopped
4 large eggs, beaten to blend
1 cup chopped onion
½ cup unsalted matzo meal
1 teaspoon ground cinnamon
¾ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
5 tablespoons (about) olive oil
Lemon wedges

Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely. Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.

Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve warm with lemon wedges.

Cauliflower Gratin with Capers and Bread Crumbs
Mollie Katzen’s Vegetable Dishes I Can’t Live Without

2 T extra-virgin olive oil
1 medium-large cauliflower
1 C chopped onion
1 to 2 T capers, drained
½ C fine bread crumbs
¼ C grated Parmesan or Swiss cheese
freshly ground black pepper

Preheat oven to 425 degrees. Line a large baking tray with foil and brush it with 1 T of olive oil. Coat the bottom surface of 1 ½ quart grain pan with other 1 T of oil. Cut or break cauliflower into ¾ inch florets and spread them on baking sheet. Roast in center of oven for 10 minutes. Shake the tray to loosen the cauliflower, then sprinkle on onion and capers and roast for another 10 minutes. Remove tray from oven and transfer all to the prepared gratin pan. Combine bread crumbs and cheese and sprinkle over top of vegetables. Let it sit until shortly before serving, then place under a preheated broiler for 5 to 8 minutes, or until the top is crisp and brown. Watch it carefully as it can burn very easily. Serve hot, warm or at room temperature. Add pepper to taste. Yields 3 to 4 servings.

Shredded Daikon with Scallions and Sesame Seeds
from Deborah Madison’s Local Flavors

1 ½ pound daikon, peeled
1 bunch scallions (green onions), including the greens (try your garlic scapes)
1 T sesame seeds
1 T light sesame or vegetable oil
1 tsp dark sesame oil
sea salt
soy sauce

Coarsely grate the daikon or cut into matchsticks. Slice the scallion on the diagonal into large pieces. Heat a skillet and toast the sesame seeds, shaking often until the smell good, about 3 minutes. Pour them into a dish, return the pan to the heat and add the oils. Add the scallions, cook for 1 minute, then add the daikon. (If it feels wet, it will exude water as it sits – squeeze it before adding to pan). Season with ½ tsp salt, sprinkle lightly with soy sauce, and sauté over high heat, stirring occasionally, for 5 minutes. Tate for salt, add more soy if needed, toss with sesame seeds and serve. Serves 2 to 4.

CSA, Week 7

News About Food . . .
The local food movement continues to expand and develop here in Central Kentucky as well as in other regions. By joining a CSA program with a local farm, you are ahead of the curve in seeking to eat food grown by people you come to know, in an area close by to where you live, and food that is produced with a focus on not contaminating the earth, the air, the worker, and the food itself. Some call it “food with a face.”

The concepts of food miles, carbon footprint, the true value of what good food costs (when environmental damage, obesity and disease, and fair worker wages are factored into food pro-duction rather than found elsewhere in our society) are not such odd-ball ideas these days. It used to be that sourcing locally produced good food items was the real challenge. Which farms are using organic prac-tices? Who raises local meats? Are there KY cheesemakers? What about jam, bread, milk, pickles, ice cream, honey, eggs, and even processed local items like salsas, soups, and pot pies? New groups and old groups with new focus now share such tips on where to find what. The internet has opened up the communications, and we all stand to benefit. By choosing healthy food and locally grown items, we will continue to see more things available as the demand increases. Please don’t hesitate to contact the farm if you need resources to help find local food items.

In Your Share . . .
As share sizes and harvest days vary, not all items will be in every share.

Bok Choy – organic
Remember that you can use both the stalk and green leaf, either together or in separate dishes. Try the bok choy chopped raw in your favorite cole slaw rather than a cabbage. Store refrigerated like all your leafy greens. Find a recipe below.

Fennel – organic – new this week!
This feathery green attached to a white bulb is enjoyed world-wide and found often in Mediterranean cooking. The delicate leaves can be used as fresh herb, while the bulb is sliced and eaten raw, baked, steamed, sautéed, or roasted. The stalks are a little more tough. The anise flavor of fennel was favored in ancient times as an aid for digestion or nervous condition. It is low in calories and high in Vit. A, calcium, iron and potassium. Store refrigerated for up to 2 weeks; the leaves can be removed and stored in a separate container.

Garlic Scapes – organic
Use the scapes in any manner you would use garlic cloves. Chop finely or use a processor since some stalks can be fibrous. Refrigerate or put in water in a vase.

Butterhead Lettuce – organic
The tender heads are delicate similar to bibb.

Snow Peas – organic
This variety, Oregon Giant, is a large pod, sweet pea similar to sugar snaps – you do eat the pod too! Some larger peas may have a string on one side that should be removed before preparing.

Yellow Summer Squash
Zucchini Squash – new this week!
Today we are harvesting both the early yellow squash and green zucchini. Store refrigerated.

Green Leaf Lettuce Head – organic

Broccoli – organic
Enjoy some side shoots of the broccoli plants after our center head harvest of two weeks ago.

Recipes to Enjoy . . .

Garlic Scape Frittata
recipe from Mary Janes Farm, Idaho

¼ Cup hot water
4 large eggs
½ Cup chopped scallions
1 ½ Cups chopped garlic scapes
Salt & pepper
2 Tbsp extra virgin olive oil

Place garlic and scallions in a 10" skillet with 1 tsp oil, ¼ Cup water and a pinch of salt. Cook covered over medium-high heat until tender, about 5 minutes. Drain well. Beat eggs with salt and pepper. Add remaining oil to skillet. When oil is hot, shake skillet to spread greens evenly, add eggs. Cover and cook over medium low heat until top is set (2-3 minutes). Serve hot or warm-cut into wedges. Serves two.

White Bean and Garlic Scapes Dip, yields 1 ½ Cup
recipe from the June 18, 2008 NY Times; more recipes for garlic scapes can be found in this issue. http://www.nytimes.com/2008/06/18/dining/18appe.html?th=&emc=th&pagewanted=all

1/3 Cup sliced garlic scapes (3 to 4)
1 T freshly squeezed lemon juice, more to taste
½ tsp coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
¼ Cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped.

Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Zucchini, Fennel, and Andouille Pie
recipe from Madison Area Community Supported Agriculture Coalition

½ T butter, softened
3 T breadcrumbs
1 T olive oil
¾ C diced onion
¾ C diced fennel bulb
1 tsp minced garlic (can use garlic scapes)
2 C diced zucchini
4 ounces andouille sausage
½ tsp crushed fennel seed
salt and pepper
3 – 4 ounces Swiss cheese
3 large eggs
½ C milk
for garnish: chopped fennel leaves

Heat oven to 350 degrees. Generously grease a pie plate with butter. Sprinkle breadcrumbs over buttered areas. Heat olive oil in skillet over medium. Add onion, fennel, and garlic; sauté until partially tender, about 5 minutes. Raise heat to medium-high; stir in zucchini, andouille, fennel seed, and salt and pepper to taste. Sauté until zucchini is tender, 3-5 minutes. Spread mixture onto platter to cool, about 10 minutes.
Meanwhile, grate cheese, sprinkle 2/3 into pie pan. Beat eggs with milk in bowl. Stir cooked vegetable mixture into egg mixture; pour into pan. Sprinkle remaining cheese on top. Apply garnish. Bake until set, about 30 minutes. Cool 10 minutes before serving. Makes 6-8 servings.

Beef and Bok Choy
Thanks to a CSA member who adapted a recipe from The Essential Asian Cookbook (Whitecap Books). She made this without the beef using half the amount of oil and sauces, and omitted the basil; she reports it was very tasty!

1 ¼ pound bok choy
2 T oil
2 cloves garlic, crushed (can use garlic scapes)
8 ounces rump steak, thinly sliced
2 T soy sauce
1 T sweet sherry
2 T chopped fresh basil
2 tsp sesame oil

Wash the bok choy and drain it. Cut the leaves and stalks into strips. Heat 1 T oil in a frying pan or wok; add the garlic and stir-fry until tender, about 3 minutes.
Add the remaining oil and heat; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove meat and garlic from pan.
Stir-fry the bok choy for 30 seconds or until just wilted. Add the meat, soy sauce, and sherry. Stir-fry for 2-3 minutes or until meat is tender.
Add the basil and sesame oil and toss well. Serve immediately.