Hi Everyone,
This week’s tips include a few standard preparation tips (recipe below using items from this
week’s share).
We recommend washing all produce just before use, always.
• Thyme – A key component of Herbs de Provence, this is a very versatile and health-
promoting herb to cook with. It goes well with almost everything. Included in this
week’s recipe.
• Vivid Choi – Pink and Purple Pak Choi (Bok Choy) wow the color is amazing! This is nice
lightly steamed or added to soup. Also included in this week’s recipe.
• Music Garlic Variety – This is a well-known hardneck porcelain variety that is a medium
spicy.
• Strawberry Tomatoes – This variety is called Tomatoberry and has a heart-like
appearance. It is firm and meaty with a very sweet flavor.
• Baby Red Bell Peppers – Great raw in salads or as a snack, also nice as a mini stuffed
pepper, grilled whole, or chopped and used like a regular red bell pepper. Also included
in this week’s recipe.
• Cucumber – These will be one of the first of the summer items to end their season, when
that cool weather blows in.
• Sunflower Sprouts – We’ve been making simple cucumber salads, with beans and serving
with the microgreens and loving it. Sometimes we use a pre-made salad dressing and
sometimes we make a quick oil and vinegar with herb dressing and use that.
Country Valley Farm Garlic Bok Choy/Pak Choi Recipe
1 bunch – Bok Choy/Pak
Choi
2 tsp chopped – Garlic
1-3 sprigs – Thyme
1 cup chopped – Bell or
Sweet Peppers
1 TBS – Tamari/Shoyu/Soy
Sauce
1 TBS – Toasted Sesame
Oil
1 tsp – Rice Vinegar
1/2 cup – Water
Bring a wok, cast iron or non-stick skillet to a medium heat, add oil, thyme, and bell peppers,
stir, then add bok choy and garlic, stir, then add soy sauce and vinegar, stir, then add water.
Cover and cook for another 1-3 minutes. Serve with rice or noodles and tofu or your favorite meat.