In your box:

• Arugula
• Baby bok choy
• Beets
• Chard
• Cherry tomatoes
• Cucumber or squash or eggplant
• Red onion
• Sweet pepper
• Tat Soi (baby bunches)
• Tomatoes

Farm News

We had a close shave with winter last week, but thankfully we just barely dodged our first frost.  On Wednesday night last week the temperature dropped to 33 degrees here at the farm, but thankfully the thick fog the next morning kept frost from settling and kept the ground warm enough to protect from freezing.  That would have been our earliest fall frost since we’ve been farming, so we’re thankful that the growing season will continue for another few weeks!

Our season will run the full 18 weeks this year, so after today’s box we have just four more.  Our last delivery will be the week of October 12th.  We hope you enjoy the rest of the season!

This week’s box

This week brings our last harvest of cucumbers, summer squash, and eggplant. Cucumbers and squash have been reliable all year, but the eggplant produced really big plants that just weren’t interested in producing much fruit this summer.  We have probably just one more week of tomatoes, as their production has slowed dramatically with the cooler weather moving in.  

This week’s box features a bag of two bunches of tat soi, one green and one purple.  Tat soi is my favorite stir fry addition, with its peppery flavor and crunchy texture. This year’s crop was grown in close quarters to produce small baby bunches rather than large heads.  To use it, just chop off the root base, wash the leaves, and add to any stir fry.  We also have a head of bok choy (green leaves with white stems) in your box this week, so you’ll be well stocked for stir frying greens this week.

We also have orange beets this week.  Orange beets taste just like red beets and are used in the same way, but they don’t bleed (and stain!) like the red ones.

Mustard Glazed Chicken with Arugula and Bok Choy

• 4 teaspoons dry mustard powder
• 4 teaspoons water
• 1/2 teaspoon mirin
• 1 1/2 teaspoons low-sodium soy sauce
• 3/4 teaspoon sugar
• 1/4 cup canola oil
• 4 skinless, boneless chicken breast halves (about 6 ounces each)
• Salt and freshly ground pepper
• 1 head of bok choy or tat soi, or 2 bunches baby
• 1 tablespoon rice vinegar
• 1 bunch arugula

1. Preheat the oven to 425°. In a bowl, stir the mustard with the water, mirin, 1 teaspoon of the soy and 1/2 teaspoon of the sugar.
2. In an ovenproof skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and cook over high heat until golden, 2 minutes. Flip the chicken and brush with the mustard; transfer to the oven and roast for 8 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes; slice. Wipe out the skillet.
3. Meanwhile, steam the bok choy or tat soi for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy (or tat soi) cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy.
4. In a bowl, whisk the vinegar with the remaining oil, soy sauce and sugar; season with salt and pepper. Add the arugula and toss; arrange over the chicken and serve.

Recommended wine pairing from The Vine Shop in Hopkins (vineshop.co): Alexander Valley Sangiovese Rose.

Coming up

Next week should bring carrots, salad mix, celery, garlic, sweet peppers, parsley, kale, baby bok choy, aronia berries, and the last delivery of tomatoes.