Friday, July 13, 2012

Week 3: June 30

Romaine Lettuce, Spinach, Rainbow Chard, Salad Turnips, Bok Choi,            Yukina Savoy, Green Onions, Garlic Scapes & Cilantro

Ranfurly Farm Meat Packs
            Ranfurly Farm pasture raises pork, beef, lamb, and chicken in addition to growing great vegetables.  Our meat is free of antibiotics and artificial growth hormones, and processed at a government inspected facility.  This year we are offering monthly meat packs, each month I will put together a selection of different cuts for $100.  If you are interested or have any questions, please call or send me an email.  We will deliver the meat pack with your vegetable bag the week of July 3rd or July 10th.   I have noted the package sizes and average weights below.  You can also order individual cuts of pork, beef and lamb, just let me know and I will send you a complete price list.   

July Meat Pack  -  $100
Average Weight
Pork Chops
2 packs
4 chops, 2 lbs
Ground Beef
3 packs
3 lbs
Bacon or Breakfast sausage
1 pack
1 lb
Pork Shoulder Roast   or
3.5 lbs
Beef Bottom Round Roast

2.5 lbs
Spicy Italian or Bratwurst Sausage  (Pork)
1 pack
1 lb
Sirloin Steak
1 pack
2 steaks, 1.4 lbs
Pork Spare ribs
1 or 2 packs
2.46 lbs

Chickens will be ready by July 30th, so let me know if you want to order any for the freezer.  Whole chicken $3.75/lb;  1/2 chickens are $4/lb.

Market News

            I have been spending my Saturday mornings at the Sorrento Village Farm and Craft Market since it started for the season in mid May.  The market is every Saturday from 8 am – 12 pm, at the Sorrento Shoppers Plaza.  

            Starting on Canada Day, I will be at the Scotch Creek Farmer’s Market every Sunday for the rest of the summer.  The market is held in the Shoppers Drug Mart parking lot from 10 am – 2 pm every Sunday.  I will be selling Ranfurly Farm pasture raised pork and beef, and vegetables.  Come check it out if you are looking for something to do this weekend.   
Bok Choi:  hour glass to barrel shaped, with green stalks and either purple or green leaves, this vegetable is perfect for stir fries.  You can cut the entire head in half lengthwise, or separate the stalks from each other and chop into chunks.  Use the stems and leaves.  

Rainbow Chard:  bright colored stems that are red, orange, yellow, pink, white and all shades in between.  Chop the entire bunch into ribbons, and steam or sauté with garlic in olive oil.  Add a splash of balsamic vinegar before serving.  Cook just until wilted and tender.    

Salad Turnips: small, round, white turnips that taste fruity and delicious.  Eat them raw. 
Yukina Savoy: with its white stems and deeply wrinkled, dark green, spoon shaped leaves this is a common ingredient in commercial salad mix.  It makes an excellent addition to stir fries, but I like it best raw, and would mix it with some lettuce and other greens for salad. 

Beef and Bok Choi with Noodles
250 g rice vermicelli noodles
2 tsp sesame oil
2 medium onions sliced
2 Tbsp red vinegar
1 Tbsp brown sugar
1 Tbsp peanut oil
600g eye of round steak, thinly sliced
2 tsp grated fresh ginger
3 cloves garlic, crushed
1/3 cup hoisin sauce
3 Tbsp soy sauce
3 – 4 baby bok choi
Garlic scapes, cut into lengths
1 Tbsp sesame seeds
3 Tbsp fresh cilantro leaves, chopped

Place noodles in a heat proof bowl and cover with boiling water, let stand 5 minutes, drain.
Heat half the sesame oil in wok or large pan, add onions, vinegar and sugar, cook over low heat, stirring occasionally, until onions are caramelized; remove.
Heat peanut oil in wok, add beef in batches, stir-fry until browned and tender, remove.
Heat remaining sesame oil in wok, add ginger and garlic, sauces, cilantro, garlic scapes and seeds.  Stir-fry for 5 minutes.  Add the bok choi and cook until tender.  Return the beef and onions to wok with the noodles, stir until heated through. 

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