First Week Of Box Shares!

Box Shares Week One! 5/21/15

Sustainable, hand-tended produce and mushrooms.

This Saturday is our first box share pick up at Washington Crossing, PA.  The bottom of all of our newsletters will let you box share folks know the vegetables that will be in the shares this week as well as what we will have at our markets.  It’s seemed a long time coming, but the first share is here!

Please note: bring your own bags to pick up your share for the week!  We will have bags available for any who forget.

Since December we have been planning, building, seeding, planting, weeding and much more to get this beautiful moment where we can share our bounty with even more people!  Tomorrow is our first big CSA harvest day of the season and we are all excited to go to sleep early so we can rise before the sun and start harvesting all of the amazing, delicious produce out in the fields!

I found my first ripe strawberry today as well, which is only a sign of the amazing things to come!

beds of swiss chard ready for harvest

baby peas starting to pop

growing tomatoes

Kohlrabi peeking out

beautiful bok choy


One Pan Singapore Noodles

  • 2 tablespoons Vegetable Oil
  • 1 White Onion, sliced
  • 1 plant green garlic, minced
  • 1 bunch radishes, chopped
  • 1 head Bok Choy
1 carrot juliened
  • handful wild allium flowers for garnish
  • 8 oz Thin Rice Vermicelli
  • Seasoning:
  • 2 teaspoons Curry Powder
  • ½ teaspoon Pepper
  • 1 cup Vegetable Stock
  • 2 teaspoons Sweet Soy Sauce
  • 3 Tablespoons Tamari
  • ½ teaspoon Brown Sugar
  • 1 teaspoon Sesame Oil
  1. Prepare vermicelli noodles by soaking in a large bowl of cold water for 10 minutes.
  2. In a large wok or saucepan, heat oil up. Gently stir fry garlic, radishes and onion for a minute, then add in carrot. Continue stir frying for 30 seconds.
  3. Drain noodles from water and add into wok. Using tongs, loosen up the noodles so they cook evenly.
  4. Add all seasoning ingredients to the pan and make sure to keep moving the noodles around so they don’t burn or break up. Stir fry until all the liquid in the wok has been absorbed by the noodles. Taste for seasoning and alter to your preference.
  5. minute before you’re done stir frying, add bok choy into the wok. Toss to heat the veggies through and then turn off heat. Add sesame oil after heat has been turned off and stir to mix through.
  6. Dish up and enjoy!

At Market This Week:
Spring Mix
Bok Choy
Asian Greens
Oyster Mushrooms
Heirloom Vegetable Transplants

This Week’s ShareHalf Share:       Full Share:

1 head bok choy 2 heads bok choy
1 bunch green garlic 1 bunch green garlic
1 bunch chard 1 bunch chard
1 bunch asian greens 1 bunch asian greens
1 bunch radishes 2 bunches radishes
1/2 pound salad mix 1 pound salad mix
1/2 pound spinach
1 bunch baby kale

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