End of Summer 2019 CSA!!

Week 13


September 24, 2019

*depending on Drop-Off site

Bundle of chiogga beets (aka candy cane beet)


Bundle of flowering green shiso

 ~ Gift of Farmer Kohei’s homemade husk cherry jam! ~

*Lacinato kale & Red bell peppers for Providence

*Green curly kale & Striped German tomato & Red shishito peppers for JP

*Lacinato kale & Bittermelon & Red bell peppers for Dorchester

*Green curly kale & Yard long beans & Striped German tomato for Tiverton



MGF lacinato kale

View of the sunset from our row of lacinato kale (aka dinosaur kale)

This is the LAST WEEK for our 2019 Summer CSA!!!  It has been 13 weeks filled with growth, challenges (i.e. dealing with hoards of flea beetles attacking our poor arugula, bok choy, or komatsuna!), weather extremes (i.e. a delayed start in growing due to periods of rain, or the summer heat waves), our first time being at the Westport, MA Farmer’s Market, having the company of the Ishihara family nearby…!!!

It certainly has been an adventure.  Thank you for continuing this journey with us! And if you’re joining us for the 2019 Fall CSA, we will be seeing you in a couple weeks.  There will be a one week break, and then we will begin the Fall CSA on Tuesday, October 8th.

AND…. to mark the transition from summer to fall, and to continue on with a similar tradition since we’ve begun Movement Ground Fall… we will be holding a HARVEST CELEBRATION for our CSA Members!!!

Sunday, October 6, 2019
12:30pm – 3:30pm
Potluck-style Community Meal
with one FEATURE meal of MGF curry noodle soup
(some additional farm produce available for feasting)

Where:  at the farm, 592 Puncatest Neck Road, Tiverton, RI
Cost:  1 ticket for 1 CSA member, each additional person $10, children 10 and under free
Parking:  street parking

RSVP via https://forms.gle/W2Bo6MkfBHpsYsrL6


This week’s latest Flowers for Justice bouquets (left) and farm stand display bouquets using the bolted, flowering carrot tops (right).




Susan Ferry kohlrabi, beet, carrot (apple) salad with herb

Susan’s CSA salad of kohlrabi, chiogga beet, & carrots (with apples and cilantro)


Flowering Green Shiso

Green Shiso Flower

A flowering green shiso plant

The above photo is of a similar shiso plant that has flowering buds attached.  This week you’ve been given some green shiso leaves with almost flowering buds.  You can EAT and incorporate the slightly herby and lightly floral, and oh-so-pretty buds along with the actual shiso leaves!  Yum.  See below photo for an idea.  Sprinkle the buds onto scrambled eggs, deviled eggs, pasta dishes, rice bowls, fried rice, sushi, wraps… anything!

Farmer Kohei’s fresh and local tuna with flowering shiso buds & shiso leaves
Left:  tuna sashimi plate sprinkled with shiso buds, decorated with shiso leaves
Right:  tuna cucumber shiso leaf maki roll, plate decorated with shiso leaves

A few posts ago, I’ve posted a few different shiso recipes to feature the unique herb.  Read here for more shiso ideas.  As for the flowering buds, think of it as a light garnish and have fun garnishing it on everything!  Really, try pulling the shiso buds off and test it on any food:  a grilled cheese, on top of hummus, your hot dog…


CSA Customer Creations

Kohei's Golden Beet dairy free cake

Farmer Kohei’s golden beet, vegan cake with vegan cream cheese frosting, & sandwiched in the between the layers is his very own husk cherry jam

MGF chili peppers medley

Judy can’t wait to dehydrate these spicy little chili peppers, and make her own ground chili pepper powder! (Inspired by Susana’s creation from a previous week)

Judy's shishitos 1

Judy’s blistered shishito peppers, later topped with a light, sweet soy dressing

It’s been a slow week for cooking projects, it seems, as we haven’t gotten a lot of shared photos of anyone’s cooking.  I swear I’m not only posting my own food photos 😛 !!  Please keep cooking up a storm and inspiring us with your own meals (then promptly take photos of it and share it with us)!


Closing Out Summer & Week 12

Week 12


September 17, 2019

*depending on Drop-Off site

Green kabocha OR Red kuri winter squash


Blue potatoes

Parsley & Marjoram bundle

*Pea pod tendrils & Bittermelon for PVD

*Pea pod tendrils & Yard long beans for JP

*Pea pod tendrils & lunchbox peppers for Tiverton

*Poblano peppers & Red-ripening shishito peppers for Dorchester
(Sorry Dorchester, we ran out of pea pod tendrils!!!)

Freebie item:  Unripe, green tomatoes!


Second to last Summer CSA!!!

Week 11 CSA box, Dorchester

Week 11 CSA box (last week)

If there’s still remnants of last week’s CSA box, here’s some tips to make use of everything!  Let’s reduce our food waste together!  Here’s a website I appreciate with tips on reducing food waste, how to store some foods, plus recipes to maximize your produce (even when it’s wilty or yellowing), www.foodwastefeast.com.

Still have your sage laying around and unsure what to do?  Make sure it’s been cleaned and is dry.  You can leave it bundled on the counter in a cool and dry place and let it dry out; it can take up to a week.  Once it’s completely dry and brittle, then store the sage leaves in a tight container/ spice jar and it will be ready for use whenever you are ready!

Still have kale?  Separate the leaves from the stalks.  Trim stalks and cut up into small pieces.  Cook into soups to soften up.  I have even chopped it up and sautéed, and cooked it into rice porridge.  Use the leaves for braising down with your tomatoes into a nice sauce for meats, other protein, or pasta.  Cook kale leaves and stems into a nice curry or other soup, which is nice for the somewhat cooler temperatures.  Or parboil the kale, let dry out in a single layer, then freeze for use later on.

Still have potatoes??  Boil them in salted water until a fork can pierce through it easily.  Drain and roast them at 400ºF with olive oil, crushed sage, and salt until it’s golden and crispy.  Feel free to flavor with other seasonings like a dash of cumin, red pepper flakes, parmesan cheese, nutritional yeast, 5 spice powder or garam masala.

Still have tomatoes?  Even though it’s not recommended to store tomatoes in the fridge because it’s said to give them a mealy texture….. if you can’t use them up in time and need to prevent it from expiring, throw them in the fridge!  Chop them up and freeze into small portions to use in sauces or soups in the future.  Or blend them and can it properly (sterilized jars and seal with water bath) so it can be shelf stable for the winter. If you don’t have the time to can your saucy tomatoes, freeze it so you can have a taste of summer tomatoes during the colder months.

Husk cherries???  Haven’t had a chance to pop them straight into your mouths?  Give them all to Judy 😀 (my little one really enjoyed them, too, and liked peeling them with me)!




Kuri & Kobocha Squash

Red-Kuri squash

Red kuri squash (photo from rareseeds.com)

You’ve seen kabocha squash maybe twice in your CSA shares this summer, but here is what red kuri squash looks like (see photo above).

Naturally Ella kuri squash curryTry a Red Kuri Squash Curry by Naturally Ella

This is a vegan curry recipe using coconut milk, vegetable broth, and added swiss chard. But you can use whatever type of broth you have on hand, and can substitute kale for the chard.  Just add the kale into the pot at the same time as the broth, as it needs a little longer cooking time.

Laylita carmelized squash recipe
Here is a Dulce de Zapallo or Caramelized Squash
in Spiced syrup by Laylita’s Recipes

This recipe reminds me of my childhood.  My grandfather used to make a light dessert or snack for me and my sisters.  He would cook down small slices of yam into a honey-colored, sugar syrup; it wasn’t quite caramel yet, but a thick and golden syrup.  We all used to love to snack on it.  So why not do something along those lines with these sweet squash gourds??  Play around with the different spices to flavor the syrup, and how light or dark you would like for the syrup to cook down.  Sounds yummy and….dare I say…feels a bit like Fall?!  Be sure to clean the skin off your squash, as you can eat the skin of the kabocha AND the kuri squash.  While cooking down, the skin also will hold the squash together longer.

Look back a few posts for kabocha squash recipe ideas.  But you really could use the kabocha and kuri interchangeably in recipes.


Blue Potatoes

Blue potatoes

Blue Potatoes (photo from almanac.com)

Same-ish potato, but BLUE!!  These blue potatoes actually hold more vitamins and antioxidants than their white potato counterparts.  So eat up!  These have a moist texture  and are great for mashing or frying, but eat them up however you like them.  With smaller/medium-sized potatoes, you could go without peeling; it helps add texture, and when roasting, adds crunchiness.  Slice up thinly into coins and cook into an omelette or frittata, flavor with your parsley and marjoram!  If you like fries but don’t want to actually deep fry, slice them up thinly, lengthwise, toss in oil and salt, than roast them at 475ºF until really golden brown and crispy.  While still hot, toss with minced parsley & marjoram with a little salt to taste.  Try this baked salt & vinegar fries recipe by Rasa Malaysia.


Pea Pod Tendrils
(aka pea shoots, aka pea pod stems, etc.)

pea pod tendrils

Pea Pod Tendrils (photo from CookingLight.com)

Pea pod tendrils are the young, tender tips, which include delicate leaves and stems, from pea plants (typically from snow pea plants).  These are tender greens and usually will expire quickly, so use them in the NEXT COUPLE DAYS!!  These can be eaten raw in a salad (really tasty and adds a nice crisp texture), as a topping for your sandwiches or burgers, added to wraps or spring rolls, or added raw into your cold noodles.   Or they can be lightly cooked as a simple stir fry (see below).

dou miuSimply cooked Snow Pea Leaves Stir Fry by I Heart Umami blog



NYT easy one-pan spaghetti
With all the tomatoes of the season, and its decrease in supply starting to signal the coming of the Fall season… I figured another tomato sauce and pasta recipe wouldn’t hurt!  Especially since this is a one-pan recipe (see above photo) that doesn’t require you to boil a HUGE pot of water just for the pasta.  Find the recipe here.



CSA Customer Creations

Susana dried chili
Susana’s great use of her bulk chili peppers–homemade, dried chili flakes!

Shirley's corn soup w: rst pepper top
Shirley’s corn soup with pureed, roasted peppers



Kohei’s Farm Meals at Home
Left:  wild purslane and garlic stir fry
Top right:  sautéed squash tendrils & blossoms
Bottom right:  buttered, steamed carrots



Left:  Judy’s farm scramble (with MGF tomatoes & bell pepper)
Right:  Judy’s salad (with MGF arugula & tomatoes) and
roasted corn & sunflower seeds


Judy power smoothieJudy’s power smoothie with fruit & veggies (using MGF beet & raw bittermelon)



Left:  August & Vanessa’s processed & jarred assorted tomatoes
Right:  August & Vanessa’s blistered rainbow shishito peppers


August Flower for Justice
Flowers for Justice CSA appreciation

Thank you to everyone who has supported and bought a share of our first-ever, experimental Flowers for Justice CSA.  Though we’re not much of florists, these gorgeous and colorful plants, flowers, and nature do speak for themselves.  Farmer Kohei wanted to see more direct connections between his work, Movement Ground Farm, and community organizing (his first job and calling, prior to the farm life).  And being the sole, full-time farmer and business owner meant little time for involving himself in much else.  Though connecting the farm with movements, the community, and organizing were values that were part of founding MGF, Farmer Kohei still wanted to see more.  Thus, grew the seeds for this Flowers for Justice CSA.  And the response to it has been AMAZING!!!!

The proceeds from this flower share program go directly to support families who are being torn apart by state-sanctioned violence in the form of Immigrations Customs Enforcement (ICE), specifically to support these families’ involvement in the immigrant rights campaigns of three local, grassroots organizing groups.  These groups (Providence Youth Student Movement aka PrYSM; Alliance for the Mobilization of Our Resistance aka AMOR RI; and Asian American Resource Workshop aka AARW) are at the center of organizing in Providence and Boston, two cities in which MGF has a customer base, and support.  Farmer Kohei wrote last week about the impact some of those funds already were making with two out of three of these local community groups.  So thank you again for the support!



On the Farm


Flea beetles ravaging some or our greens like bok choy and arugula :(.
And here is one of the ways MGF is trying to naturally repel these insects.

MGF hen of woods mushroomFarmer Kohei was glad he was able to forage for mushrooms…STEPS away from his door!
Here is hen of the woods mushroom.

MGF okra
Our okra plant continuing to grow beautifully.
Fun fact:  did you know the young, tender leaves of the okra plant also is edible?
So many parts of the plant to enjoy!

Tomato Sauce Season!!! And Week 10

Week 10

September 3, 2019

*depending on Drop-Off site


Kabocha squash

Yellow onions

Heirloom tomatoes

Assorted herbs


*Yard Long beans for Dorchester

*Poblano peppers for Tiverton

*Lunchbox peppers for JP

*Red Shishito peppers for PVD

Freebie item:  half pint of Sungold cherry tomatoes

Optional Bulk Item:  Heirloom Tomatoes by the box!!!
(Roast them! Sauce them! Can them!)




Kabocha Squash

Kabocha Sqash Soup and Quinoa by Candice Kumai

Here’s a soup that uses the kabocha squash without puréeing it all up, plus, you don’t have to cut off the outer skin!  Coming straight from the farm, you know how the squash has been cared for and grown, so there isn’t any concern of residue on the outer peel (if it ever was a concern to begin with).  Plus, the peel/skin holds nutrients and fiber, too!  So this recipe is a nice vegan/vegetarian recipe, but you certainly don’t have to keep it that way.  My mom (Judy’s mom) lives by the mantra of ‘need more flavor, add fish sauce!’  Influenced by my Southeast Asian side and years of eating my mother’s cooking, she’s not wrong :D.

Feel free to try using a chicken broth instead of the requested vegetable broth.  Flavor it with fish sauce instead of soy sauce, or in addition to it!  Use up whatever greens you may have and add it in (cooking wilt-y looking or yellowing greens into soups is a great way to use it up without it going to waste).  Instead of the requested quinoa in the soup, try eating it with rice; just cook rice separately and add rice into your bowl when serving.

There are also quite a few kabocha squash recipes in last week’s post, so look back at those for more ideas on how to cook with it.  It’s a really nice, sweet, and creamy squash so it does well in dessert and sweet type recipes.  It’s similar to a butternut squash, but I’m more partial to the kabocha squash because of its creaminess, which makes it feel indulgent.  You’d have to really cook down and roast a butternut squash to get a similar mouth feel to the kabocha squash.


Poblano Peppers

poblano pepper recipes
Here are 15 Recipes with Poblano Peppers by Mely Martinez

Poblano peppers are relatively mild, but sure it could be possible to receive a somewhat spicy one in a batch.  On the spicy Scoville scale, it is listed as less spicy than the jalapeño.  So cooking with one pepper, may not leave you feeling anything, but cook with a few and you could get a slight kick, but without the sweat.  Above are a list of recipes to cook with the poblano.  The ones that stand out for me are the Picadillo (meat mix) stuffed poblanos, the green mole, and the pasta with creamy poblano sauce.  Yum…  Also, if you can’t get to it now, these peppers (and many chili peppers) typically can hold up well for freezing and cooking with later.

Friendly tip and warning, when cutting, peeling, or de-veining chili peppers (which is what helps to tame the heat level), try using gloves if you touch or rub your eyes or your children’s eyes.  The oils from handling chili peppers may stay on your fingers even after washing.  Kohei and I have our stories of learning the hard way, and we’ve gotten a good stinging sensation from it.  Fun fact, what causes the spiciness (capsaicin) in chili peppers is an ingredient in pepper spray.


Shishito Peppers

shishito pepper
The Shishito Pepper

Shishito peppers are listed as less spicy than poblano peppers on the spicy Scoville scale! There are mild ones and then there are the ones in the batch that are spicy.  It is said about 1 out of 10 are spicy.  I’ve had both mild and pretty spicy ones that have come from Movement Ground Farm before.  So test it out, and you may be surprised :)!

If you’re not at all a fan of any heat level, even in a mild form, please gift it to others!  If it’ll be some time before you can find a friend to gift it to, freeze first.

And now, here are a couple recipes to test out with your very mild or slightly spicy shishito peppers.  Try a Honey Soy Shishito Peppers (I recently had blistered shishito peppers in a light soy dressing and it was addicting).  Plus, it’s such an easy, quick recipe.

Here’s a Cream Cheese Stuffed Shishito Peppers.



CSA Customer Creations

MGF at Westport Farmer's Market 8.2019
Westport Farmer’s Market is a fan of our goods!

Our irregular tomatoes have been showing up in some fun shapes!
Left:  a tomato alphabet S
Right:  more tomato hearts

Left:  Farmer Kohei’s baba ganoush plate
Right:  Farmer Kohei’s shiso stuffed and grilled fish

Chu MGF kabob
Chu’s MGF kebobs

Left:  Judy’s lemongrass simple syrup
Right:  Judy’s tomato croissant sandwich

Judy tomato sausage sauce
Judy’s Asian-style tomato sauce with ground sausage (with MGF tomatoes).
I just roughly chop tomatoes, simmer until it breaks down, and flavor it with fish sauce and a little sugar.


MGF sunflowers back
Some of the sunflowers are reappearing again at MGF after pruning!

Smell the Lemongrass & Week 9

Week 9

August 27, 2019

*depending on drop-off site


Bundle of Carrots


Red Basil (aka “Thai” basil)

(*Brandywine variety for PVD;
Purple Cherokee variety for Dorchester;
Green Zebra variety for Tiverton & JP)


*Yard Long beans for Tiverton & JP

*Ancho Poblano peppers for PVD

*Sweet Lunchbox peppers for Dorchester

Optional freebie:  Kabocha squash seconds!



Andrea Nguyen lemongrass pork
Try out lemongrass in this marinade for Vietnamese Grilled
Lemongrass Pork by Andrea Nguyen.

Typically, the really “grassy” part of lemongrass is not used, though it’s still very fragrant and can be kept just to scent your house or stuck in a jar with sugar to let it permeate.  Save the grassy part for recipes like simple syrups or simply to toss in to flavor soups & stews.  The main part of the lemongrass stalk, which is sometimes described as the more “woody” stem, can be chopped and minced finely to make edible in herb pastes or marinades (as in the above recipe).  This same recipe can be used to marinate vegetables or tofu, and even used to flavor stir fries (the fish sauce required in recipe can be substituted with vegetarian fish sauce; look for in large Asian grocery markets).

And here’s a recipe for infused Lemongrass Simple Syrup by Analida’s Ethnic Spoon, which also includes how to use it in a cocktail recipe–how convenient!  Lemongrass simple syrup also could be used to sweeten tea for a nice little flavor infusion.  After the lemongrass stalks are done infusing the syrup, there still may be flavor in it.  Try rinsing off the sugar and taking one piece to flavor a tomato soup or to flavor a marinade (but refrain from adding much sugar, and taste first, since it probably retained sugar from the syrup).

Yard Long Beans

garlic yardlong beans stir fry
Photo of Stir Fried Long Beans with Garlic by Tiny Urban Kitchen

Yard Long beans are like their name suggests, a really long, green bean looking vegetable.  It is found often in various Asian cuisines, and is sturdier than the western green bean, as it can still hold together in a soup.  It is great thrown in soups like curries (or as a replacement for green beans).  In this recipe above, it is cooked Chinese-style in a stir fry, simply with garlic.  For a couple more recipes for the yard long bean, check out one of our previous blog posts from August 2016.

Kabocha Squash

NomNomPaleo rst kabocha
Photo of Roasted Kabocha Squash by Nom Nom Paleo

curried kabocha soup
Photo of Curried Kabocha Squash Soup from Food and Wine

For more recipe ideas check out these “9 Extremely Delicious Things to Make with Kabocha Squash” from Food and Wine, that include curried kabocha squash dip and kabocha in rice porridge (aka congee, aka buh baw).  Yum.

kabocha sweet coconut milk dessert
Photo of Kabocha Squash in Sweet Coconut Milk Cream
by Leela Punyaratabandhu at Serious Eats



If you’ve got cantaloupe melons that still need to be used, here’s a great recipe for Cantaloupe Creamsicle Pops by Lauren K Stein.  Enjoy some as a smoothie first, then freeze the rest to enjoy later as popsicles!


tomato pimento chz sandwich
Photo from Soul Food Scholar on Instagram via Southern Soul BBQ

It just looked really tasty, and sometimes we forget that the fruits of the earth can be enjoyed simply… like sliced up and placed into a mile-high sandwich with cheese, mayo, and lettuce.  Yum.

CSA Customer Creations

Michio testing out new mini tractorPhoto of Farmer Kohei’s father, Michio, testing out the
newly acquired, mini tractor to tackle the back-breaking job of weeding!

Photo around the farm

Farmer Kohei’s meal of pan fried ground turkey with farm cherry tomatoes & husk cherries, stuffed into green bell peppers (optional: to be topped with cheese).

Jo's turkey tomato sauce
Jo’s homemade ground turkey & tomato sauce (with MGF tomatoes)

Martha processing tomatoes for sauce
Martha processing our heirloom tomatoes for sauce and canning

Shirley parboiled sesame bittermelon
Shirley’s par-boiled MGF bittermelon dressed with sesame oil

Casey Cutting SE Asian curry
Casey’s Southeast Asian curry with MGF’s aromatics and veggies

Sam CSA box (pvd)
Sam’s appreciation of our CSA box!


When Life Gives You Melons… Week 8

Week 8

August 20, 2019

*depending on drop-off site

Red onions, bunched

Heirloom tomatoes

Husk cherries (aka ground cherries)

Melons (Athena melon OR mini watermelon)



*Lunchbox peppers & Yard long beans for PVD

*Eggplants for Dorchester

*Both melons for JP

*String beans for Tiverton

Optional freebies:  Bittermelon or Habanero peppers



Joke:  When life gives you melons… you may be dyslexic.
(Melons ≠ lemons… get it?? 😁😅)




Husk Cherries (aka ground cherries)

Husk cherries photo courtesy of Farmer Kohei and MGF’s
own husk cherries.
Top Left:  is the fruit with it’s papery husk (much
like a tomatillo’s) still on.
Top Right:  a huge basket of it all shelled!
Bottom:  Kohei’s husk cherry jam all jarred up and ready to be sealed in a steam bath.

For some recipe ideas for this fruit, check out the Kitchn’s “5 Reasons You’ll Want to Buy Husk Cherries at the Farmer’s Market”.  Suggestions come with links for baking with it, making jam, salad, or salsa, etc.  Of course, you can always just eat it raw out of its husk, it’s a nice treat as is (but a bit of a pain to harvest, so please cherish it or share it if it’s not your taste)!



burmese-salad-tomato-tallBurmese Green Tomato Salad by Andrea Nguyen of VietWorldKitchen.com.
Though this recipe calls for firm, under ripe tomatoes, you can use your MGF, likely ripe, heirloom tomatoes, and maybe try your melon and red onions as substitutions for the under ripe green tomatoes and shallots in this recipe.  It sounds refreshing and light, which is perfect for a no-cook side during some of these hot days of summer.


tomato-kachumberHere’s another easy, no-cook recipe, Indian-inspired Tomato Kachumber by Barney Desmazery.  It’s a spiced chopped tomato salad; throw in some hot chili pepper if you like some heat.  This recipe also calls for red onion (which are in your boxes!).

Or make tomato sauce, a salsa, or roasted tomato garlic preserves (that recipe is in Week 6’s post).  Those are always options for all the peak tomato goodness that is growing.  You could also search this list for more tomato recipes via BBC Good Food.


For those receiving eggplant, try out this miso-glazed eggplant recipe we posted two years ago, by Busy in Brooklyn blog.  It’s very tasty!  A similar recipe gave Farmer Kohei a win at a Grill-Off competition organized by one of our friendly organizations, Asian American Resource Workshop (AARW).  20170722_164706_20170723003724795_20170723010931981If you still have some of last week’s Nabechan scallions, cut it up in one to two-inch chunks and grill it along with the miso-glazed eggplant and its glaze (much like in the photo above; it’s even paired with MGF’s red shiso).  Yum!



CSA Customer Creations

MGF’s veggie oddities 😅.
Top Left:  a Green Zebra tomato; Bottom Left:  a Purple Cherokee tomato
Right:  a confident and gnarly carrot! 😆


Tamiko shiso onigiriTamiko’s ume & shiso onigiri (or rice ball snack).
And check out Tamiko’s personal newsletter with a recipe for
Tomato & Husk Cherry Salsa.

Martha shakshuka baked egg in tomato, onion, purslane
Martha’s tasty use of our tomatoes, onions, and wild purslane in a Palestinian-inspired stewed tomatoes with eggs.

Jenn tom, bell pepper, carrot, beet
Jenn’s meal using our green zebra tomatoes, bell peppers, beets, and carrots.

Left:  Kevin’s homemade pizza with our tomatoes, basil, shiso, and shallots;
Right:  Kevin’s stuffed bittermelon soup!  Yum.

Left:  Susana’s lasagna with our Japanese eggplant in the layers;
Right:  Susana’s tomato tart with our cherry tomatoes & shallots.
Another tasty way to eat up the tomatoes.

Left:  Judy’s greens stir fry with our bok choy (still tasty even with those
pesky flea bugs biting through it), green bell pepper, and Nabechan scallions.
Right:  Judy’s tomato stir fry using our heirloom Celebrity tomatoes
and cherry toms with red shiso (and store bought cilantro; stir fry is cooked down
with a couple splashes of fish sauce, dark mushroom soy, and dash of sugar).

Left:  Judy’s MGF garlic noodles (bittermelon is thinly sliced and browned 
with our rainbow chard stems, scallions, opal basil, and shiso).  Here’s a
similar version of garlicky noodles, by Seonkyoung, if you’d like to give it a taste (it’s yummy, but I typically add some veggies to it to feel like I’m getting a dose of greens).
To make the recipe vegetarian, try substituting with hoisin sauce and a couple small dashes of soy sauce.

Right:  Raw bittermelon added to Judy’s power smoothie!!  Combined with fruit,
it’s actually not overpowering and quite tasty (very slight bitter aftertaste,
but minimal).  The liquid base is mostly water with lemonade.  I added
frozen banana, frozen blueberries, pear, MGF rainbow chard & sprig of cilantro,
celery, third of a lime, and half a MGF seeded bittermelon (just use a spoon
to scoop out the insides).


Keith’s melon farm-to-glass cocktails!
Left:  MGF watermelon & shiso with gin
Right:  MGF cantaloupe (and mint) margarita


Keep them coming.  We’re loving the ideas and wouldn’t mind an invitation to try some of your finished products from all your CSA boxes! 🙂 Haha.