Week one of our 1/2 Farm Share

We purchased a 1/2 farm share from Lunar Rythm Gardens, outside Janetville, this spring.
The box was filled with lots of interesting veggies!

Bok choy
Red leaf lettuce
Arugul
Scallions
Chives
Mint
Six potatoes (last years)
Kohlrabi
Radishes
Rhubarb


We had green salad for two twice.
Made 2 jugs of mint ice tea.
Rhubarb crisp
Potato salad
Mango curry stir fry

Green salad - makes two
Divide lettuce and arugula in half
Rip lettuce into two plates
Dice arugula finely and cover lettuce
Dice 1/4 of chivesAnd 1/4 mint leaves
3 radishes diced finely
Any other veggies from fridge dice and add
Use favourite dressing


Potato salad
Peel and cut 6 potatoes the size you want in your potato salad. Place in a pot, nestle three eggs into the potatoes, cover well with cold water. Bring to boil, then turn off heat, cover and leave to cool completely. Eggs and potatoes will be perfectly cooked.
Dice finely three small scallions and three radishes.
Dice up 1/4 of chives. (2tblsp heaping)
Once potatoes and eggs are cool, drain, take out eggs, peel and dice unit a bowl, add all other ingredients.
Use four measured tbsps lite mayo and salt and pepper. Mix well and refrigerate. We had eight single servings of potatoe salad from these ingredients

Ice tea
Make a pot of tea to medium strength.
Dice up a cup of fresh mint leaves and divide into two jugs. Pour hot tea (to your liking) ontop! I had to make three jugs of tea!

Rhubarb crisp
Five stalks rhubarb sliced (I had 2 cups strawberries as well)
In a lasagna pan sprinkle oats over bottom with 1 cup brown sugar - to cover.
Cover evenly with fruit.
In a pot measure 3 cups cold water with two heaping dinner spoons of cornstarch (trust me), and 1/2 cup sugar, cook til it thickens then spoon over the fruit.
In a bowl melt 1/4 cup butter (no more) add 1 cup combined of brown and white sugar and 1 cup of oats mix well and place over fruit.
Bake covered for 1/2 hour, uncovered for 15 minutes

Mango Curry Stirfry

1 pkg uncooked shrimp -remove all shells
Topping
Brown: 2 tbsp butter with tsp each curryand garlic powder
Add: 1/2 cup sliced almonds and brown
Remove from heat and set aside, cover with 1/4 of chives and 3 scallions  finely diced

Rice, cooked place 1 cup into four separate bowls - I used brown basmati

Veggies: - stir fry and divide evenly over four bowls of rice
1 cup water with tamari sauce and 1 tbsp corn starch - use once veggies are cooked to make sauce while veggies are in the pan
2 tbsp olive oil
1 cup sliced mushrooms
3 cups or one bok choy slice
1 kohlrabi peeled and finely sliced,
1 cup frozen mango finely diced or one fresh
2 tbsp gf lite tamari sauce
1/2 jalapinos finely diced

Once cooked - sauce thickened - divide evenly over rice

Add shrimp to hot pan and quickly cook divide evenly over the four bowls - then divide the topping evenly placing on top.

We ate two immediately and had the other two, two days later for dinner


I was so pleased how all our meals turned out, we even ate all the veggies!
Pictures will eventually follow!