Sunday, June 27, 2010

Kale chips & more

Summer crops are on the verge of harvest...
in the meantime, enjoy these recipes below for the hearty remainders of spring:
Shares this week will probably include:
Chinese Cabbage (Napa Cabbage)
Last of the broccoli
First of the summer squash
Pick-your-own Peas (sugar snap & snow)

Farmer Erin's tips:
Try sprinkling soy sauce or tamari instead of salt, or try with garlic powder, curry, hot sauce, etc.
Check the oven often- they cook quickly & can burn easily!

1/3 cup balsamic vinegar
1/2 cup sugar
2/3 cup olive oil
2 tablespoons soy sauce
1 head Bok Choy or Napa cabbage, chopped
1 bunch green onions, chopped
1 pkg ramen noodles
4 oz slivered or sliced almonds
1 tablespoon butter
Mix dressing ingredients. (Speed mixer will thicken dressing.) Set aside.

Chop cabbage and green onions.

Crush ramen noodles. Discard flavor packet. Mix with almonds and butter and brown in skillet. Use as garnish on top of salad.

Mix as needed then serve.

*This salad should be made and served immediately as it will get soggy if stored after mixing.

This Korean scallion pancake recipe is easy to make and is always a big crowd-pleaser. It works as a hearty snack, an appetizer, or a side dish to a Korean or Asian meal. As with most Korean recipes and dishes, you can tweak it to your own tastes. If I have time, I like to add sliced red chili peppers and white onions. Carrots, zucchini, mushrooms, and kimchi are also popular


  • 2 cups flour
  • 2 eggs, beaten
  • 1.5 cups water
  • 1 bunch of scallions, halved and cut into 2-3 inch lengths
  • 1 tsp salt
  • Oil for cooking


  1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

  2. Heat a saute pan over medium heat and coat with a thin layer of oil.

  3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

  4. Cook for 3-4 minutes until set and golden brown on bottom.

  5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

  6. Serve with soy or spicy dipping sauce:
  • 1/3 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp chili pepper flakes
  • 1 Tbsp scallions, thinly sliced
  • 1 tsp finely chopped garlic

Friday, June 18, 2010

more things to do with bok choi besides stir-fry!

*Bok choy veggie dish*_*

_*Gingered Fish Soup*

_2T veg oil
1 1" piece fresh ginger, julienne-sliced
1 garlic clove, minced
1 bunch green onion
3 cans chicken broth
1 lb white fish (such as tilapia)
4 cups bok choy, chopped 1/4", leaves and ribs

Heat oil and add garlic and ginger and green onions. Add broth and boil. Simmer and add fish and bok choy-simmer 5-10 min. Add pepper to taste.

_*Bok Choy and Shrimp*

_1T veg oil 1 T sesame oil

1/4 cup water
1 tsp ginger, grated
2 cloves garlic, minced
1 T oyster sauce
1 T light soy sauce
1 T brown sugar
1/8 tsp. crushed pepper

1 large head bok choy, trimmed, separating whites and greens
3/4 lb shrimp

Heat oils in skillet. Add bok choy stems when turn pale add grens til wilted, 1-2 min. Remove bok choy and pour sauce in wok. Add shrimp and cook til pink. Add bok choy, stir til heated through. Serve over rice or noodles.

Saturday, June 12, 2010

Share this week...

Here is a list of what we're expecting to harvest for this week:

Bok Choi
Broccoli (just a taste of our early varieties)
Basil (just starting-- small amount)
Spicy Mustard Greens
Hakurei & Scarlet Queen Turnips
Kale or Swiss Chard
Chinese Cabbage (maybe--- just starting!)
Garlic Scapes

Saturday, June 5, 2010

Fields of plenty!

Upcoming Food Preservation Workshop: get ready for abundance!

* What Can I Do with All These Tomatoes (or peppers or strawberries or ... )?

Food Preservation Workshop, Tuesday June 29th, 6pm - 9pm @ Artisan Church*
Cost $12.00

Judy Price, Cornell Cooperative Extension Food Preservation Expert,
will introduce you to preservation techniques to help you have the highest
quality, safest and most nutritious preserved food!

You will:

- Learn about how the science of food preservation works to keep food from
spoiling or becoming dangerous.
- See the different types of canning, freezing, drying equipment and how to best
use them with your produce.
- Receive preservation resources & links to additional food preservation
- Have a chance to ask questions that you've always had about food preservation.

* Register Online Here:
(Registration Deadline is June 22nd & Seating is limited)

Invite a Friend!

Feel free to contact me if you have any questions!


Del Ippolito

* Artisan Church
1235 S. Clinton Ave
Rochester, NY 14620