5 Week Spring Share
A small pint of Strawberries, we are a little short so we will source a couple more pints from another spray-free farm so everyone can enjoy the first of the season!

Lettuce Salad Mix
Beautiful, soft, multicolored lettuces.

Stir-Fry Mix
These bunches are mix of green bok choy and napa type greens. They can handle more cooking and really soak up the flavor of any dish. These greens also have a bit of flea beetle damage that looks like little holes throughout the leaf. They are perfectly fine to eat!

Baby or Bunch Kale
We have a larger patch of kale to make bunches and then a bed of baby kale. The variety will most likely be red russian or lacinato which are both flat leaf kales.

This will be a small half bunch of rhubarb to go with your strawberries.

There are lots of different add-ons you can purchase from week to week that will arrive with your farm share - just log into your WFM2go account to place your order.

This has been my weekend treat. Some creamed cinnamon honey from Brandt's Bees on walnut & raisin bread from Slow Dough <3
  • 12 to 16 ounces bok choy or sturdy greens, like collards, or packaged Southern greens mix
  • ¼ cup chicken broth, vegetable broth or water
  • 1 tablespoon Shao Hsing rice wine or dry sherry
  • 2 teaspoons soy sauce
  • ¼ teaspoon cornstarch
  • 1 tablespoon peanut or canola oil
  • 3 garlic cloves, smashed with the flat side of a chef’s knife or minced
  • 1 slice ginger, smashed with the flat side of a chef’s knife or minced
  • Salt to taste
  • ¼ teaspoon sugar
  • 1 to 2 teaspoons sesame seeds, to taste
  1. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. If using collard greens, stem, discard stems and chop the leaves coarsely. Bring an inch of water to a boil in the bottom of a steamer, and place the bok choy or greens in the steamer basket. Steam 1 minute, remove from the heat and rinse with cold water. Squeeze out excess water and drain on a kitchen towel.
  2. Combine the broth or water, rice wine or sherry, soy sauce and cornstarch in a small bowl and place within arm’s reach of your pan. Have the remaining ingredients measured out and near the pan.
  3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and ginger and stir-fry for 10 seconds, until fragrant. Add the bok choy or greens, sprinkle with salt and the sugar, and stir-fry for about 30 seconds. Stir the cornstarch mixture and swirl into the wok, then stir-fry 1 minute, or until the greens are just tender. Sprinkle on the sesame seeds. Remove from the heat and serve.
More Recipes
Strawberry-Rhubarb Crumble For Two
Strawberry Rhubarb Lemonade
Farm Happenings
One of the main reasons we decided to do a 5 week spring share was to secure funds earlier in the season to hire another farm member for the busy season. Caitlyn joined us the last week of April and will be with us until September when she returns to Acadia. She has been a joy to work with and I know we will be sad when she goes off to chase her dreams, although I am trying to make it farming. haha!
Last week was a tough call to do spinach or stir-fry greens both of which needed less heat and more rain to really shine. I am glad we picked the spinach because it was so beautiful but this week we will pay the price of less pretty stir-fry greens since the rain never came. This is never ideal but this is food that should be eaten and cared for all the same. These greens were started in trays in the greenhouse and then transplanted out. They have been weeded and hand watered but even with all that love and care, if the weather isn't just right we end up with imperfect veggies.
We are committed to farming in an eco-conscious way and in return we ask our members to eat in an eco-conscious way which sometimes means eating a slightly less pretty bok choy. Along side that choy you will get gloriously gorgeous salad that will hopefully feel like a reward for your sacrifice. I like to bring this up because sometimes these issues can seem much more simple than they really are and I love the idea that we really share in the work (farmers and members) in different ways but together we are building a future that is a little more bright. Hope you enjoy this week's share!

Your Farmers
Adam & Courtney

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Olde Furrow Farm · 569 Belcher St. · Port Williams, Nova Scotia B0P 1T0 · Canada

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