the farm news
the e-newsletter of The Food Project's CSA
Week 3, June 16

Let Summer Begin
Everything on the farm was well-watered last week by all that rain.  This cooler weather has been favoring our crops from the
cabbage family- the collards are looking lush and the Asian Greens like bok choy and joy choy are at their peak. We
celebrated the advent of summer a bit early on Saturday when we planted over an acre of melons with an army of 60 volunteers
(including an actual army reserve unit, some local middle schoolers and many others.)  Now we are ready for the heat to
come and rouse our hesitant tomatoes and summer squash and make those melons feel at home.


Coming soon: Carrots!

Vegetable of the Week:  Joi Choy
Joi Choy is  a mild and juicy bok choi hybrid whose stalks and leaves have quite different textures and cooking times.  It's
like getting two vegetables for the price of one!  Joi Choy grows amazingly large and fast compared to Bok Choy. With much
darker green leaves, the stalks are also whiter, thicker, up to 11 inches long and more highly refined. Remarkably juicy, it
has a pleasing mild flavor with a hint of mustard. The best cooking methods for all bok choy are steaming and sauteing
or stir-frying. 
Trivia:  The Cantonese word Choy (or choi) can be translated loosely as "cooking greens." 


Quick-Cooked Joi Choy

1 head Joi Choy, about 1 1/2 pounds
3 tablespoons peanut or neutral oil, like grapeseed or corn
Salt and freshly ground black pepper
1/2 cup chicken, beef, or vegetable stock or water

1.  Cut the leaves from the stems of the joi choy. 
Trim the stems as necessary, then cut them into pieces 1 inch
or so long and, if you like, the greens into pieces or ribbons;
rinse everything well.  Put the oil in a large skillet over
medium-high heat; a minute later, add the stems and cook,
stirring occasionally, until they just lose their crunch, about
3 minutes.  Add the greens, a sprinkling of salt and pepper,
and about 1/2 cup of water or stock. 
2.  Cook, stirring occasionally, until the liquid evaporates
and the stems are very tender, about 10 minutes more; add a
little more water if necessary.  Serve immediately.

Joi Choi or Bok Choy, Mediterranean Style
In Step 1, use extra virgin olive oil.  In Step 2, when the
greens are tender, stir in 2 tablespoons capers, 1/4 cup to
1/2 cup chopped pitted olives (preferably oil-cured) and
1 tablespoon minced garlic.  Cook for another minute or so,
stirring, then add freshly squeezed lemon juice or balsamic
vinegar to taste (start with 1 tablespoon).  Cook for another
5 seconds and serve. 

How to Cook Everything by Mark Bittman