But as we all know, there is nothing we can do to rearrange Mother Nature's plans, so we grow ...
We continue to grow our seasonal plants whatever they may be...
Today, March 4th, our tender, young and beautiful, vitamin packed vegetables are ready for planting. All these wonderful "greens" are waiting patiently for sunshine, seasonal temperatures and of course you, our friends to join us in raucously cheering on the arrival of spring and saying Au Revoir to winter.
On the "Cool Weather Vegetable " availibilty menu is :
Broccoli
Cauliflower
Collards
4 Lettuce varieties
Arugula
2 Onion varieties
Spinach
Leeks
Swiss Chard
Brussels Sprouts
Beets
These are also the varieties that we will be growing for our new Vegetable CO-Op Project this spring as soon as the weather allows us to start playing in the dirt.
Reminder to all planning on participating in our Co-Op: You are invited to join our "Talk and Tea"* on Wednesday, March 12th at 9:30 am. We will explain the details of the project and be asking for your input to assist us in making our Vegetable Co-Op a tremendous success.
* Different teas and veggie quiche bites will be served. (food and drink always helps the gray matter be more productive!)
Another new Pinecone Addition...
Weekly we will publish 1 or 2 "Awesome Veggie" recipes that will highlight the ingredients including seasonal vegetables available through our Co-Op. Rob and I love to cook what we grow so these recipes will have already be sampled and rated awesomely good to share. We gladly welcome any favorites of yours that you are willing to pass on...
Bok Choy has become Wendy and Rob's new favorite green veggie. It is extremely versatile, loaded with nutrients, great in soups, salads and stir fries and is easy to grow! Try it, you will add it to your favorite list too.
Bok Choy and Mushrooms
2 lbs bok choy
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons vegetable broth
Directions:
1
Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
2
Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and vegetable broth; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes. Awesome!
Another new Pinecone Addition...
Weekly we will publish 1 or 2 "Awesome Veggie" recipes that will highlight the ingredients including seasonal vegetables available through our Co-Op. Rob and I love to cook what we grow so these recipes will have already be sampled and rated awesomely good to share. We gladly welcome any favorites of yours that you are willing to pass on...
Bok Choy has become Wendy and Rob's new favorite green veggie. It is extremely versatile, loaded with nutrients, great in soups, salads and stir fries and is easy to grow! Try it, you will add it to your favorite list too.
Bok Choy and Mushrooms
2 tablespoons vegetable oil
3 green onions, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, crushed
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
fresh ground black pepper
3 tablespoons vegetable broth
Directions:
1
Cut off the base of the bok choy stalks; discard. Separate the stalks and leaves. If the stems of the bok choy leaves are large, chop finely. Wash the leaves and stalks; drain in a colander.
2
Heat the oil in a large skillet or saucepan over medium-low heat. Stir in the green onions, mushrooms, garlic, crushed red pepper, salt and black pepper; cook, stirring often, 5 minutes. Stir in the bok choy and vegetable broth; cook, stirring until the leaves are tender and stalks are still crunchy, 3-6 minutes. Awesome!
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