Recipes

Below are a few recipe ideas for items you may have received from us at the farmers market or in your box share.  Enjoy!

 

Garlicky Bok Choy

Screen Shot 2020-05-08 at 6.47.30 PM

 

Ingredients:

  • 1 tablespoon vegetable oild
  • 2 garlic cloves, chopped
  • 1 shallot, chopped
  • 1 lb baby bok choy, rinsed, cun into quarters, with core intact
  • 1 tablespoon reduced-sodium soy sauce

Preparation:

Heat oil in a large skillet or wok over medium-high heat. Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds. Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately. Cook 1 minute. Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

From Bon Appetit

Buttered Radishes With A Poached Egg

Screen Shot 2020-05-08 at 6.53.08 PM

Ingredients:

  • 2 bunches (12 to 14) French Breakfast Radishes
  • 2 tablespoons good unsalted butter
  • 6 scallions, diced
  • 1 teaspoon fresh thyme
  • pinch of salt
  • 2 eggs
  • 2 pieces of bread, toasted

Preparation:

  1. Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
  2. In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
  3. While radishes cook, poach eggs. I find I have the best luck with this technique. If you don’t like runny eggs, this would also be great with scrambled or hardboiled.
  4. To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
From Naturally Ella

 

A few other farm favorites:

Use our stir-fry greens in fried rice or a bowl of rice with kimchi and an egg.

Simple arugula salad.  Arugula with grated parmesan and a dressing of olive oil, lemon and salt.

A pullet egg breakfast sandwich with Hart Farm salad greens on top.

 

 

 

Leave a Reply