It’s mathematically true that Solstice + Peas + Carrots = Summer. The kids are out of school, the weather is warm, and there are lots of good things to eat. Sugar Snap Peas are one of the best treats of summer. It was so hard to wait another week for them to be perfectly plump and sweet for harvest. They look almost ready for a week or so ahead of time but the flavor is so much more sweet if we can wait. Same story with the carrots; almost ready is not the same as really ready. Aren’t you glad we learned these things? You are the beneficiaries of all 14 years of our collected farming experiences.

One great big deer was spotted eating lettuce inside the small fence at field two this morning. Sigh. We put up a quick, small fence that we hoped would do the job until we get our real, serious deer fence built. Until today, we thought that it was working. We applied for and received the materials for the serious fence from the State Department of Fish and Wildlife, as part of their cost share program.

The way the cost share works is that the State supplies the materials and we supply the labor to put up the fence. After that, we agree to not ask them for money to compensate us for all our lettuces that their nasty little pet deer ate up. It seems like a fair deal to me. And it’s hard to imagine how we are going to find the time to put up the fence in between planting, weeding, harvesting, and going to markets. Lucky for me, mine is not the only imagination charged with the task, and chances are that farmer Colin and the amazing crew of farm worker helpers we have are already formulating such plans.

I just checked out my own farm website for Bok Choy recipes and I was shocked to find only one! How can this be? Do I just think that everyone will eat it raw or stir fry it? Maybe so, but a recipe or two would be helpful. Here goes…

Buckwheat Noodles with Shiitake Mushrooms, Bok Choy, Ginger, and Green Onions – Fields of Greens

1/4 lb. Fresh shiitake mushrooms 1 Tablespoon fresh grated ginger
2 small heads bok choy 1 green onion, thinly sliced
salt 1 tablespoon dark sesame oil
6 oz. thin dried buckwheat or soba noodles 2 tablespoons mirin
2 tablespoons vegetable oil 2 tablespoons soy sauce
3 garlic cloves, chopped finely 2 tablespoons chopped cilantro
1-2 jalapeno peppers, thinly sliced 1 teaspoon toasted sesame seeds

Bring large pot of water to boil. Remove and discard mushroom stems; cut caps into 1/2 inch slices. If using small bok choy, slice stems lengthwise, leaving leaves and stems together. For large head, diagonally slice stems 3/4 inch thick; slice leaves into 2 inch wide ribbons. When water boils, add 1 teaspoon salt and noodles; boil 8-10 minutes, until just tender, then drain. Meanwhile, heat vegetable oil in large skillet, add mushrooms and 1/4 teaspoon salt; sauté over medium heat 3-4 minutes. Add garlic, jalapenos, ginger, and bok choy; sauté 2 minutes. Reduce heat; add green onion, sesame oil, mirin, and soy sauce. Add noodles and heat through, taking care not to overcook bok choy. Remove from heat, toss with cilantro and salt to taste. Toast sesame seeds n dry skillet or hot oven several minutes, tossing often and sprinkle them on the dish. Makes 2-4 servings.

Stir-Fried Bok Choy and Hijiki – Moosewood Restaurant Cooks at Home
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1/2 cup dried hijiki seaweed 2 garlic cloves, minced
1 tablespoon vegetable oil 7-8 cups sliced bok choy
1 tablespoon dark sesame oil 2-3 tablespoons soy sauce
1 medium onion, thinly sliced toasted sesame seeds, optional

Soak hijiki in 1/2 cup hot water 6-8 minutes; drain, and save liquid. Heat oils in wok or large skillet over high heat. When very hot, add onions and garlic; stir fry until onions are translucent and turning golden. Add bok choy and drained hijiki; stir fry until bok choy leaves have turned dark green and wilt slightly. Add soy sauce; stir fry until bok choy stems are tender but still firm. Add hijiki liquid. Serve immediately, garnished with sesame seeds, if desired. I’m looking at these recipes and the harvest list and what I see is that you can add garlic scapes to both of these recipes and garnish with cilantro. Add the scapes at the beginning of the cooking time, so that they will be tender by the eating time.