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Summer/Fall Week #21

Posted 10/21/2014 11:35am by Hannah.

IN THE SHARE THIS WEEK: 

Tues: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Spinach

Fri: Acorn Squash, Potatoes, Leeks, Carrots, Red Beets, Bok Choy, Lettuce Heads and Chard


UPCOMING EVENTS: 

Farm Breakfast Nov 1st (8-11am): Stop by for a farm-sourced nutrient-dense (and delicious) farm breakfast (1st Sat of every month, Apr.-Nov.). Proceeds benefit our Community Fund.

Live Music 6-9 PM (Eric Ian Farmer and Eric Burkhart). BYOB Family-friendly event. 


REMINDERS: 

Blue Rooster Orders: If you are interested in grass-fed beef or lamb or free-range pork, you can place an order with our partner farm at BlueRoosterFarm.com and we'll deliver it with your CSA share.
Fresh Chicken Days: For those interested in fresh (vs. frozen) chicken, we will be delivering fresh chicken to Harrisburg on November 3 and State College November 4. We will ask you to reserve your fresh chicken ahead of time.


FARM NOTES:

It’s been another great week of fall- we are still awaiting the first touch of frost, but until then, we are enjoying watching one field after another be transformed from fields of gnarly vegetables that are showing wear from the long season of production to the regenerative green of emerging cover crops.   Each week I can see the unharvested root vegetables increase their circumference and we are awaiting the day when their size is most ideal for making the most of each seed planted, hour spent weeding, thinning, etc.  We are also finishing the construction of two additional high tunnels.  The greens they will protect are already planted and we hope to have the plastic on by the beginning of November.  Our focus of activity is rapidly shifting from 25 acres to under 1 acre (greenhouse/high tunnel production.)  This shift brings with it a simplicity that is welcome at this point of the season, but the planting and harvesting continues, and for this we are grateful. ~Deb


Did you know we have hundreds of recipes on our website and they can all be searched by ingredient? Simply visit www.VillageAcresFarm.com/recipe and search away. We are in the process of adding this year’s newsletter recipes but we’ve got tons to choose from. If you come across a recipe you particularly like, please send it and we’ll add it.

Recipe: Noodles with Chicken, Bok Choy and Leeks

INGREDIENTS:

1 lb. fresh egg noodles

1 Tbs. Asian dark sesame oil

2 Tbs. peanut or canola oil

1 spring garlic or garlic clove, minced

1 Tbs. finely grated fresh ginger

1/4 tsp. red pepper flakes

3 cups wide strips of bok choy

1 carrot, peeled and cut into thin matchsticks

1 leek , white and light green portions, cut into 1-inch slices

1/2 cup chicken broth

3 Tbs. oyster sauce

2 cups cooked, shredded salt and peppered chicken

DIRECTIONS:

Boil the noodles: Bring a large pot of water to a boil over high heat. Separate the strands of noodles, drop them into the boiling water and boil for 2 minutes. Drain, rinse under cold running water and drain again. Toss the noodles with the sesame oil and set aside.

Stir-fry the vegetables: In a wok or large fry pan over high heat, warm the peanut oil. Add the garlic and ginger and stir until fragrant, about 10 seconds. Stir in the red pepper flakes, bok choy, carrot and the white portion of the leeks or green onions. Stir-fry the vegetables until the bok choy wilts, about 2 minutes. In a small bowl, stir together the broth and oyster sauce and set aside.

Stir-fry the noodles: Add the noodles, chicken and broth mixture to the wok and toss to combine. Cook, stirring often, until the noodles and chicken are heated through, about 2 minutes. Stir in the light green portion of the leeks and serve immediately. Serves 4.