The recent sunshine has been great, though we’re obviously ready for some rain. We’ve been irrigating non-stop recently, so we’ve kept most of the plants happy, but a nice soaking rain always makes them happier. This week was our first picking of strawberries, which we’ll be including over the next few weeks. We included Chinese cabbage, which is delicious in a stir fry. We’d also recommend includin the radish greens, as well as the radish roots. We’d recommend slicing the radishes mandolin thin. We’re still harvesting fresh spring onions, both red and white, which are both so flavorful. We’ve included the first of our mature garlic, which is still fresh so the stem can also be used when cooking. Thank you supporting our small farm, and we hope you have a wonderful week!

Chinese cabbage stir fry

Chop the cabbage and three green onions. Chop 1 lb of pork (fillet, loin and leg) into bite sized pieces.

To make sauce combine: 1/2 cup soy sauce, 1/4 cup honey, 1 Tbsp minced ginger, 1/2 of the green garlic minced, 3 Tbsp ketchup, and 2 tsp sesame oil.

Heat a wok and cook pork in 3 Tbsp oil. Remove pork and set aside Cook onions, and cabbage until wilted add back the pork and sauce. Simmer until the sauce is thick. Serve over rice.


strawberries with whip cream

Whisk 1 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 Tbsp confectioners' sugar and 1 tsp vanilla; continue to beat until soft peaks form.

Add to the strawberries and enjoy


salad with ginger dressing

In a blender combine 1/2 cup olive oil, 1/4 cup rice vinegar, 2 tbsp soy sauce, 1/2 of the green garlic, 2 tbsp fresh ginger, peeled and minced, 1 tbsp tahini, 1 tbsp honey, 1/2 tsp sesame oil. Blend until smooth. Serve with the lettuce.


roasted beet salad

Preheat oven to 400 degrees F. Peel and skin all the beets and in a preheated oven for 1 hour, or until tender when pierced with a fork. Let the beets cool slightly, then chop.

While the beets are roasting, toast 1 cup wheat berries in the oven for 10 minutes then boil wheat berries according to package directions.

In a large bowl, whisk together 1/4 cup olive oil, 2 Tbsp balsamic vinegar, 1 Tbsp Dijon mustard, 1 tsp honey, salt, and pepper.

Add chopped beets, cooked wheat berries, and 1/2 cup feta cheese to the bowl. Toss to coat. Serve immediately or chill for later.


pickled radishes and red onions

Slice 1 large red onion into thin rings and 12 small radishes into thin slices. Stir in 1 tbsp salt and 1 tbsp honey and leave for 20 mins. Warm 1/2 cup apple cider vinegar and 1/2 cup water in a small saucepan, then pour over the vegetables. Stir to dissolve the sugar and salt, then leave to cool.

Refrigerate and eat after a week.


The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.

Chinese cabbage stir fry strawberries with whip cream salad with ginger dressing roasted beet salad pickled radishes and red onions
cabbage, Chinese all
green garlic 1/2 1/2
onions, red all
beets all
radishes all
lettuce, red romaine all
strawberries all
onions, green 1/2
Chinese cabbage stir fry strawberries with whip cream salad with ginger dressing roasted beet salad pickled radishes and red onions
pork 1 lb
soy sauce 1/2 cup
honey 1/4 cup 1 Tbsp 1 tsp 1 Tbsp
ginger 1 Tbsp
ketchup 3 Tbsp
sesame oil 2 tsp 1/2 tsp
rice 2 cups
whipping cream 1 cup
confectioners' sugar 1 Tbsp
vanilla 1 tsp
olive oil 1/2 cup 1/4 cup
rice vinegar 1/4 cup
soy sauce 2 Tbsp
ginger 2 Tbsp
tahini 1 Tbsp
wheat berries 1 cup
balsamic vinegar 2 Tbsp
Dijon mustard, 1 Tbsp
feta 4 oz
apple cider vinegar a 1/2 cup