CSA #6

Dear CSA-ers,

This week’s preassembled bag will include Arugula, Bok Choi, Green Onions, Iron Man Kale Mix, ButterHead Lettuce, Lemon Balm and Parsley . Custom orders can be placed on the website at https://magneyfarm.locallygrown.net/market
If this week had a lesson, it’s that you can’t rely on the weather. Paducah’s and Caldwell County’s Farmer’s Market opening was postponed due to impending thunderstorms, but the rain never came! In lieu of this, our friends at Branch Out were kind enough to invite us to set up for the soft opening of their new restaurant on 713 Kentucky Ave. in Paducah. Be sure to them out if you’re in Paducah; Branch Out specializes in vegan and gluten free foods, and their grand opening scheduled for May 23.
On the farm this week we have been getting our tomato tunnel planted and ready for production. The outdoor plantings of greens are starting to look really good and we’re excited to be able to put some new salad mixes on the site over the next couple of weeks. Seeding of plants in the new greenhouse continues, and we’ve of course been trying our best to work around the rain outside.
Our highlighted vegetable this week is Bok Choy (or Pac Choi). Like Tatsoi, this vegetable is from the Asian Group of Brassica family plants. However, unlike tatsoi that forms a rosette of numerous leaves, bok choy produces few very large leaves with enlarged succulent stems forming a sort of “bulb” shape at the base of the plant. These stems are crisp and delicious with or without their leafy tops. They can be used in raw salads, soups, or stir fries. Customers have told us they are a good “stringless” substitute for celery. We hope you enjoy this vegetable, and you can feel good about eating it because it’s rich in Vitamins C and K.
Sweet-and-Sour Bok Choy
Oyster sauce and a pinch of sugar add caramel flavor and color to the bok choy. A little butter turns the sauce into a glaze. This side would be excellent with a spicy main like a Szechuan-style stir-fry or a chile-laden sauce for meat or fish.
Ingredients
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons oyster sauce
• 1/8 teaspoon sugar
• 2 teaspoons canola oil
• 1 pound quartered baby bok choy
• 1 tablespoon thinly sliced garlic
• 1 tablespoon unsalted butter
• 2 tablespoons chopped fresh basil
How to Make It
• Step 1
• Combine rice vinegar, oyster sauce, and sugar in a small bowl. Heat canola oil in a skillet over medium-high. Add bok choy; cook until browned, about 4 minutes.
• Step 2
• Reduce heat to medium; cover and cook until tender, about 3 minutes. Add garlic; cook 1 minute. Add oyster sauce mixture and unsalted butter; cook, stirring occasionally, 1 minute. Sprinkle with fresh basil.

Spicy Grilled Kale with Parmesan Recipe
Yield: 2 – 4 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Spicy and savory kale topped with freshly grated Parmesan and red pepper flakes.
Ingredients:
1 – 5 oz. container of baby kale
1 1/2 tablespoons extra virgin olive oil
1 tablespoon grated Parmesan cheese
1 teaspoon red pepper flakes
Salt (to taste) (optional)
Drizzle of balsamic vinegar or fresh lemon juice (optional)
Directions:
Light your grill. When it is hot, place grill grid on the grill surface so that it can reach the temperature of the grill.
Place baby kale in a large bowl and toss with olive oil. It looks like a lot, but kale REALLY cooks down.
Place baby kale on grill grid as shown. Use tongs to move it around on the surface of grid…keep it moving and don’t leave the grill. In a few minutes it will be ready.
Transfer to serving dish, sprinkle with Parmesan cheese and red pepper flakes.
We are trying to cut down on salt, so I personally don’t add salt, I let the Parmesan lend a dash of salty flavor. Also, you can add a drizzle of balsamic vinegar or fresh lemon juice before serving if you’d like.

As always, we thank you for your support of our farm. We’re so happy to be serving you and building community here in Western Kentucky.

Sincerely,
The Magney Legacy Ridge Farm Team