Pakchoi and Mushroom Saute

Pakchoi/bok choi are among the vegetables I look forward to receiving most during the season. I love the flavor, and the satisfying crunch if they are cooked just right. I love to combine them with mushrooms in this easy recipe, perfect for a quick side on busy nights.


Pakchoi and Mushroom Saute

1 lb. pakchoi, root end removed, stems and leaves cut into 1-inch pieces

1 lb. mushrooms of your choice, sliced

1 tablespoon garlic-flavored olive oil

salt and pepper

optional flavor enhancers: 1 tsp. sesame oil or fish sauce


Notes from Green Thumb Farm: October 19

We had our fall farm tour this past weekend--the weather was beautiful and I would like to thank all that came out to see and learn a little about what we are doing. We saw many of our fall greens, radishes, turnips, and kales--multiple varieties of each. 

Our sweet potatoes were finally harvested about 2 weeks ago. The crop looks plentiful so we will be bringing those in throughout the rest of our season. We still have lots of winter squash in storage as well. 

Update from Farmer Bill

[note: this is from 10/3/14--I am late getting these up online]

Finally we had our rain--4 of the last 7 days. So we went from dusty to muddy in a short time. Our fall greens are growing now. Seeds that were put in a month ago have finally germinated and sprouted. So 3 weeks or so we will have plenty--pac chois, arrugula, broccoli raab and spinach will all be coming in for our last 6 to 8 weeks of deliveries. We're still picking peppers, eggplants and tomatoes as well as several types of beans--by the end of the month all these should be about done. 

Vegetable Share for 10/14/14

Your vegetable share tomorrow will be:
Winter squash (carnival or delicata) (weird how names of squash are like names of cruise ship lines)
Summer squash (not specified)
Beans or peppers, depending on what Farmer Bill decides to pick
Herb share: savory or sorrel

There will also be the fish share, a Lewis Waite delivery, and

Kale and Potato Soup

This soup is one of my favorites for fall. So many layers of flavor, filling but not heavy.



1/4 cup extra-virgin olive oil, divided

1/2 pound chorizo or spicy Italian sausage, cut into 1/2-inch pieces

1 medium onion, chopped

3 garlic cloves, minced

1 pound Idaho potatoes, peeled and cut into 1-inch pieces

6 cups water

1 pound kale, stems and center ribs discarded and leaves very thinly sliced