Youth Farm CSA: Newsletter June 11th (Week 2)

Dear CSA members,

Welcome to the second week of your Community Supported Agriculture program (CSA). I hope that you all have been thoroughly enjoying fresh and sauteed spinach, spring salads, spicy greens, and delicate Chinese cabbages.  As is the nature of CSAs and eating with the season, now is the time for us all to get our fill of the tender spring greens – as summer heat is surely on its way.  

On the Farm, we are, without doubt, in the midst of the planting season of Montana farm work. Although there are other tasks that bid for our attention, like irrigation set-up, weeding, harvesting, and more, planting has to take precedence.  At the Youth Farm this is also the week when all the Youth Homes teens make their way out to the Farm to work, cook lunch, learn a thing or two about growing food, and frankly be part of a farm of their own. Our farming goals for this week include planting our tomatoes, peppers, tomatillos, eggplants, broccoli, and our last succession of corn.  It should be a good week.

Ryan and Myranda planting lettuce

As for the week’s harvest, the CSA share will include more tender spinach, lettuce, salad mix, a stir fry mixer (to be eaten fresh or cooked), a Chinese cabbage or two of varying varieties, mustard greens, radishes, and possibly some beloved kohlrabi and kale.  

I thought as a prelude to the recipe, I would talk a bit about Chinese cabbage. Chinese cabbage is often considered the ultimate stir-fry green.  Chinese cabbage, or Bok Choi, as it is otherwise known has a mild flavor with just a bit of peppery zing to it.  Bok Choi is not only delicious, but also is high in vitamin C and calcium and, apart from carrots, it is one of the best sources of beta-carotene that we grow.

So with all that said… Super Duper Simple Bok Choi Stir Fry

  • Heat up a pan with a small amount of oil, maybe three teaspoons (I use olive) throw in whole washed and broken off stems with leaves, in the pan.
  • Add a pinch or two of salt, some minced garlic or ginger and cook the cabbage until it turns that beautiful neon green (three minutes or so).
  • Lastly you can add a bit of sesame oil and soy sauce to taste.
  • Serve the cabbage over a bed of rice or buckwheat noddles (available locally as soba noddles).
  • This is a very simple method of cooking Chines cabbage that is so good and I look forward to every year.  *Get creative try this with eggs, or steak, or whatever you love!

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