week 2

PICK LIST:

Garlic Scapes - Bok Choy - Lettuce - Broccoli crown - Rhubarb - Strawberries - 

Napa Cabbage - French Breakfast Radishes - Profusion Zinnia - Pass to Pick

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PYO IS OPEN FOR THE SEASON!! And we want you and your big kids (13+) to get in on this very seasonal Edgewater pastime. THIS IS LITERALLY THE MOMENT WE’VE ALL BEEN WAITING FOR PEOPLE!!  Included in your share this week is a pass to pick free strawberries from our strawberry  fields in Cornish- but keep in mind that we have brand-spanking new guidelines that are COVID specific, so please, I implore you, visit the website (incase there are changes) and read the following before you make the trip.  

DAILY HOURS:  8am-NOON, 4-7pm LOCATION:  949 NH ROUTE 12A/ CORNISH NH  

PYO PANDEMIC GUIDELINES:

  • Masks required (please bring your own)

  • No kids in the strawberry patch (we know, saddest rule ever)

  • kids 13+ over are welcome in the strawberry patch with their guardian

  • Because of the pandemic you will not be able to BYO picking trays for pre-weigh. 

  • We provide 3 different size containers for you to purchase and pick into.

  • pre-fixed prices

  • No large parties due to social distancing

  • Depending on picker traffic, you maybe asked to wait to enter the field. We ask for your patience and cooperation.

  • Hand washing stations, hand sanitizer, and port-a-johns will be available

  • PLEASE BYO water bottle

also noteworthy, it’s a cash or check only operation

and the most noteworthy mention of all, the berries are beautiful and sweet and ABUNDANT! 

FLAT RATE PRICES:

1 quart container…………. $5.50

4 quart container…………… $20

6-8 quart U-Pick trays…… $35 

P.s. to all of you wondering why Edgewater suddenly hates kids, WE DON’T!!!  We are following the most conservative guidelines, presented to us by UVM extension center for sustainable agriculture.  We hope, for this one season (fingers crossed), you all will understand.  

TIPS - TRICKS - RECIPES:

The following is an important message for all of you with a smartphone.  Go checkout the instagram account of @homewithnalee - She is a CSAer who posts videos and photos of cooking with food grown and raised around the Upper Valley.  I am particularly invested in how she handles her CSA offerings. This week she posted about cabbage rolls using Bok-Choy leaves.  So instead of a typed recipe, i am including her instagram handle so you too can geek out on bok choy and meal prep.  Thanks Nalee!!

KIMCHI!!!

Adapted from the basic process outlined by Sandor Ellix Katz in his book Wild Fermentation.

Ingredients:

Sea salt

1# napa cabbage and bok choy

broccoli stalks (or any other veggie othen than potato

Radishes

1-2 onions and/ or scallions and /or shallots, etc…

Garlic scapes!

3-4 chili peppers (if you got’em)

3 T.  fresh grated ginger root

  1.  Mix a brine of about 4 cups water and 4 tablespoon of salt.

  2. coarsely chop cabbage and bok choy, slice the radish and broccoli stalks,, and let the vegetables soak in the brine, covered by a plate or other weight to keep the vegetables submerged until soft, a few hours or overnight.

  3. Prepare your spices: Grate the ginger, chop the garlic scapes and onion; remove seeds from the chilies and chop or crush, or throw them in whole.  Kimchi can absorb a lot of spice.  Experiment with quantity and don’t worry too much about them.  Mix spices into a paste. Add a little fish sauce (just check the label to be sure it has no chemical preservatives, which function to inhibit microorganisms).

  4. Drain brine off vegetables, reserving brine.  Taste vegetable for saltiness.  You want them to taste decidedly salty but not unpleasant.  If they are too salty, rinse them.  If you can not taste salt, sprinkle with a couple of teaspoons and mix.

  5. Mix the veg with the ginger-chili-onion-garlic paste.  Mix everything together thoroughly and stuff it into a clean quart sized jar.  Pack it tightly into the jar, pressing down until the brine rises.  If necessary, add a little of the reserved vegetable soaking brine to submerge vegetables.  Weight the vegetables down with a smaller jar, or a zip-lock bag filled with some brine.  Cover the jar with a cloth to keep out flies and dust.  

  6. Ferment in your kitchen or other warm place.  Taste the kimchi everyday.  After about a week of fermentation, when it tastes ripe, move it to the fridge, lid it, and (jenny’s note) i dare you not to devour the whole thing in one day.  

Grilling bok choy in this savory sauce gives it a delicious twist.

  • 4 heads baby bok choy (about 1 pound)

  • 1/4 cup white-wine vinegar

  • 2 tablespoons tomato-based chili sauce

  • 2 teaspoons light-brown sugar

  • 2 tablespoons vegetable oil

  • Coarse salt and ground pepper

  • Step 1Heat grill to low. Trim large leaves from baby bok choy; halve heads lengthwise. Rinse well under cold water to remove grit.

  • Step 2In a large bowl, whisk together white-wine vinegar, tomato-based chili sauce, light-brown sugar, and vegetable oil; season with coarse salt and ground pepper. Add bok choy; toss to coat. Remove from bowl, reserving sauce.

  • Step 3Place bok choy, cut sides down, on grill; cover, and cook until tender, about 10 minutes. Serve bok choy drizzled with reserved sauce.