Week 2: June 28, 2021

So what’s happening on the farm this week?

Week 2: So last week we were wearing sweatshirts and this week bathing suits. We discovered for the first time Alburgh Dunes state park this week – we have been there twice since Sunday- It is a gorgeous place and the girls said it felt like they were in cape cod with the sand and the wild flowers and the dunes. So beautiful!

We are harvesting the first zucchini and summer squash this week. They are so tasty. You can halve them and grill them. Sautee them in butter or olive oil. Make fritters with them. Bake with them (in the wee early hours in this heat wave). Stuff them. Chop them thin and add to a salad. We harvested about 200 lbs on Monday another 400 lbs today! Chard should be another week or so. All the tomatoes, eggplants ad peppers are looking excellent.

We got a good soaking rain tonight and we are thankful for it. Rain does such a better job watering the soil and crops then our drip line or sprinklers. We are hoping for cooler weather tomorrow. The broccoli and cabbage are looking well. The zinnias are about to flower! Soon pick your own flowers will be back?

Big thanks to our apprentices for working through this crazy heat wave and picking all the peas and squash. Also to Diantha and Elise for braving Monday and seeding our fall lettuce? Thanks to Christy again for the yummy recipes for this week’s journal.

Oh Big News! We now have BHF t-shirts and hats available for sale. We will have them for sale at the Saturday Farmers Market this Saturday and at pickups next week. We will put them on our online store too very soon for our dropoff customers.

Sorry there isn’t a whole lot in this journal this week – It is nearing midnight and I just finished writing a grant for a new tractor or a second walkin cooler for up at the farm- all this writing after a very full day. So have a great week and we will see you all soon- stay cool.

Thanks for being part of our farm. We look forward to farming with you this season.

Peace, your farmers, Christine, Adam, Sadie, Delia, Sarah, Fern, Frankie, and Christy

What’s in the share this week:

This list is what is in a share this week. Things may change between Monday and Thursday and Individual and Salad share will get differing amounts and may not get everything on the list. Lettuce mix, Bok Choy, Arugula, Sugar Snap Peas, garlic scapes, zucchini, summer squash, scallions

Eggs for sale We have the pretty girls’ eggs for sale – these are free-range, certified organic chicken eggs that are brown eggs– with the brightest yellow/orange yolks you ever seen. The eggs are $6.00 a dozen. $3.00 half dozen

Bok Choy with Sesame & Ginger

Equipment needed: cutting board, knife, small skillet, prep bowls, sauté pan, spoon|
Serves: 4


1 1/2 tbsp rice vinegar
1 1/2 tbsp tamari (soy sauce)
1 tbsp mirin
1/2 tsp maple syrup
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
4-6 ea head baby bok choy, leaves and stems separated, chopped
1 pinch red pepper flakes
2 cloves garlic, minced
1 tbsp ginger, fresh, minced
2 large scallions, sliced
1 tbsp sesame oil
to taste, fresh lime juice

Method of Preparation:

In a bowl, combine vinegar, tamari, mirin, maple syrup, toasted sesame seeds. Set aside.
In another bowl, combine bok choy leaves, red pepper flakes, garlic, ginger, scallions. Set aside.
In a large sauté pan, warm sesame oil on high heat. Add the bok choy leaves, red pepper flakes, garlic, ginger, and scallions. Stir-fry for 30-45 seconds.
Add the sauce mixture and cook for 1 minute until thickened.
Add the bok choy stems and cook another 30 seconds or until tender.
Transfer to a serving bowl, add a squeeze of lime juice, stir.
Garnish with toasted sesame seeds.

Crispy Sea Bass with Bok Choy

Equipment needed: cutting board, knife, small pot, colander, spoon, 2x large skillets, plate
Servings: 4


1 cup water
2 tbsp bonito flakes
2 tbsp tamari (shoyu, gluten-free soy sauce)
1 tsp unrefined brown sugar
2 tsp toasted sesame oil
3 tbsp coconut oil, divided
½ lb (8 oz) baby bok choy, sliced
1 tbsp ginger, fresh, minced
1 large clove garlic, minced
3 ea scallions, sliced
¼ cup rice flour
4 ea 6 oz filets sea bass, with skin
To taste, salt
2 tbsp sesame seeds, toasted

Method of Preparation:

In a small pot, bring water to a boil. Turn off heat, add bonito flakes. Steep for 1 minute. Drain and reserve the liquid, discard the flakes.
Add tamari, sugar, toasted sesame oil to the bonito water. Set aside.
In a large skillet, warm 1 tbsp coconut oil over medium heat. Add the bok choy, ginger, garlic, and scallion, increase heat to high, and stir-fry 5 minutes or until the bok choy is crisp and tender. Add the seasoned water and bring to a boil. Remove from heat and keep warm.
Meanwhile, spread out flour on a plate.
In a large skillet, warm remaining coconut oil over medium-high heat.
While the pan is heating, season each side of the fish with salt then dredge (dip) the fish filets in the flour, completely covering each side.
Add the fish to the skillet skin side down and cook for 4 minutes or until crispy. Flip the fish and cook another 2 minutes or until the flesh is opaque in the center. Remove from heat.
Spoon the bok choy and vegetables into serving bowls and add the fish, skin side up. Garnish with sesame seeds and serve.

Stir Fry Sauce and Vegetables

Equipment needed: cutting board, knife, small bowl, whisk, small pot, spoon, wok, or large sauté panServes: 4

1 tsp kudzu root powder (optional)
4 tbsp water
¼ cup tamari (soy sauce)
1 tbsp rice vinegar
3 tbsp maple syrup
1 ½ tsp lime juice
1 tsp garlic, minced
1 tsp ginger, fresh, minced
1 pinch cayenne
¼ tsp toasted sesame oil
2 tsp sesame oil

*Vegetables are only examples, can be substituted
2 large baby bok choy, leaves and stems separated, chopped
1 large zucchini, sliced
1 cup broccoli florets
1 large carrot, julienned
1 ea bell pepper, julienned
½ cup mushrooms, sliced

Method of Preparation:

1.In a small bowl, add kudzu powder and 2 tbsp water. Whisk until completely dissolved.

2.In a small pot over medium-high heat, add tamari, vinegar, maple syrup, lime juice, garlic, ginger, and cayenne. Stir and bring to a boil. Reduce heat to low and simmer until the liquid volume reduces by 1/3.

3.Whisk in the kudzu slurry, whisking until sauce thickens. Add toasted sesame oil and remove from heat.

4.In a wok or large sauté pan over high heat, add sesame oil and swirl to glaze the pan. Add denser vegetables first, and all vegetables. Sauté 1-2 minutes.

5.Add up to ¼ cup of the sauce to the vegetables and stir-fry for another 1 minute.

6.Serve immediately, garnish with sesame seeds.

Fiesta Fire Crackers

Equipment: food processor, spatula, large bowl, dehydrator or oven, teflex sheets or parchment paper
Serving: 100 crackers


1 ½ cup zucchini, chopped
1 ½ cup red pepper, chopped
½ cup minced, onion
2 cloves garlic, minced
2 tbsp chili powder
1 cup filtered water
2 tsp lemon juice
3 tsp salt
½ cup cilantro, fresh, chopped
2 ½ cup flax seed, soaked 8=12 hours
2 ½ cup flax seed, freshly ground

Method of Preparation:

  1. In a food processor, combine zucchini, bell pepper, onion, garlic, chili powder, water, lemon, salt. Process until smooth.
  2. Add cilantro, pulse to incorporate.
  3. Transfer to large mixing bowl. Add flax seeds and ground flax and stir well to combine.
  4. Set dehydrator to 115°F.
  5. With the back of a spatula, spread the mixture thinly on several teflex sheets. Dehydrate a 8-10 hours until mostly dry. Flip onto second side, continue to dehydrate another 8-10 hours until crisp.
  6. Alternatively, preheat oven to 300°F. Line two baking sheets with parchment paper and grease paper with coconut oil. With the back of a spatula, spread the mixture evenly on the greased baking sheets. Bake in oven for 45-50 minutes or until crackers begin to turn brown.
  7. Cool before removing and break into pieces.
  8. Store in an air-tight container for up to 1 month.

Arugula Salad with Lemon & Parmesan

Equipment: large mixing bowl, large spoon or salad tongs
Serves: 2

2 tbsp olive oil
2 tbsp lemon juice
1 tsp maple syrup or honey
½ tsp salt
½ tsp black pepper
4 cups arugula
¼ cup shaved Parmesan cheese

Method of Preparation:

  1. In a large bowl, whisk together oil, lemon juice, maple, salt, and pepper.
  2. Add arugula and cheese and toss to coat.

White Bean & Tuna Salad

Equipment: large mixing bowl, spoon
Serves: 2

4 cups arugula
1 ea 15 oz can cannellini (or other white) beans, rinsed and drained
1 ea 5 oz can tuna packed in water, drained
½ cup cherry tomatoes, halved
¼ cup olives, pitted and halved
1 red onion, thinly sliced or minced
2 tbsp extra virgin olive oil
½ lemon, juiced
¼ cup feta cheese, crumbled
To taste, salt and pepper

Method of Preparation:

  1. In a large bowl, combine all ingredients and toss gently to mix.

Garlic Scape & Arugula Pesto

Equipment: food processor
Serves: 4

2 bunches garlic scapes, roughly chopped
2 cups arugula
½ cup walnuts (or pine nuts or almonds)
½ cup parmesan cheese, grated
¼ cup extra virgin olive oil
½ lemon, juiced
To taste, salt and pepper

Method of Preparation:

1.In a food processor, add scapes, arugula, walnuts, and cheese. Pulse until finely chopped.

2.Add olive oil and lemon juice until desired consistency.

3.Taste, season with lemon juice, salt, and pepper as needed.

Warm Summer Squash Salad

Equipment: cutting board, knife, large sauté pan, stove, spoon
Serves: 4

1 tbsp cooking oil (coconut, grapeseed)
1 small white onion, cut in wedges
2 large summer squash or zucchini, cut in half lengthwise the sliced diagonally
2 tbsp lime juice
1 bunch fresh parsley, picked (or baby arugula)
To taste, salt

Method of Preparation:

  1. In a large sauté pan, warm cooking oil over medium-high heat. Add onion and a pinch of salt and sauté 5 minutes or until onions are translucent and a bit browned.
  2. Add squash, reduce heat to medium. Cook for 3-5 minutes, stirring occasionally, until squash is tender.
  3. Remove from heat, add lime juice, stir. Mix in greens. Salt to taste.

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