Bloom Madison County

At Seedlings this week, we planted flowers, harvested and made a bok choy salad together, made prints in our nature journals, shared a meal together, and read "The Keeping Quilt" by Patricia Polacco. We love making magic in the garden with our families!

Good evening! Here is the bok choy salad recipe we made tonight for farm to table-plus a bonus kale chip recipe!

We also made a ramen stir fry to go with that I winged (wung?!) and I’ll try to formulate a recipe from memory!

6 packets of ramen
2 T olive oil
4 T soy sauce
1 T fish sauce
2 T honey
1 T beef soup base
3 T jarlic
bok choy, chopped
snap peas, chopped
green onion, chopped
cilantro, chopped
basil, chopped

Cook ramen per package instructions (discard seasoning pack) then plunge in ice water to stop the cooking process.

In a large skillet sauté veggies and sauce ingredients (everything but cilantro and basil) until veggies are softened.

Add cold noodles to skillet and cook just until noodles are hot again. Top with fresh herbs and serve!

Yes, you can use other veggies!

The theme tonight was farm to table chopped edition so I made two spectacular Asian dishes with ingredients from the farm and kitchen!

Thank you to everyone who came out and if you’d like to join in on the fun you can join cooking class Monday nights @ 6pm. We alternate between Farm to Table with Anna and Cooking with Chef Phil. Community Farm 1701 Medical Arts Blvd.