Greetings from the Garden! This week's box has shallots, parsnips, sunchokes, potatoes, bok choy, spinach, salad greens including lettuce, claytonia, arugula, red mustard, baby beet greens, baby brassicas like tatsoi and mizuna, green onions, and the first of this season's radishes.
Field Notes. Today Ken removed the plastic from all the hoopettes so when it rains the plants get water. There is rain forecast for late tonight and tomorrow.
Ken spent Easter evening transplanting and many of the onions and shallots are now in the ground. Ken has spent many evenings transplanting plants that tolerate cool weather. He has planted some heat loving plants in the high tunnel in the field. The garden is filling up.
As the days lengthen and temperatures rise the plants are growing more quickly. It is really dramatic to see little transplants sizing up. And Ken continues planting in the studio so he will have replacements as he harvests and space opens up for the next planting.
From the Kitchen. This morning we had chopped mizuna in a soup. I have also added the baby tatsoi to stir fry at the end of cooking time - just enough to wilt it. Ken brought some mizuna for friends he stayed with last Thursday, and they added mizuna to scrambled eggs.
Bok choy is the original chop suey ingredient. Celery was an American substitution. We like bok choy in stir fry. I tend to add it to soup. We had bok choy in miso soup many mornings while we were in Japan. I separate the stem from greens as the stems need a bit more cooking. Bok choy is a brassica - member of the cabbage family.It is high in calcium, vitamins A, B complex, and C, and some minerals. It is a calorie bargain for its nutrition - only 24 calories per one cup.
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