This Bok Choy Stir Fry with Chicken recipe is a delightful fusion of tender chicken, fresh vegetables, and a unique blend of sauces that will make your taste buds sing. 

You’ll need:

Chicken Marinade:

• 1 lb chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon grated ginger

Stir Fry:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 large onion, thinly sliced
• 2 bell peppers (red and yellow), thinly sliced
• 1 large carrot, julienned
• 4 cups bok choy, chopped
• 1 cup snap peas
• 3 green onions, sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon chili paste (optional, for heat)
• Salt and pepper to taste
• Sesame seeds, for garnish

To make:

1. Marinate the Chicken:
   • Mix a bowl of soy sauce, rice vinegar, sesame oil, cornstarch, and grated ginger.
   • Add the thinly sliced chicken breast to the marinade, ensuring all pieces are well coated. Let it marinate for at least 15 minutes to allow the flavors to infuse.
2. Prepare the stir-fry sauce:
   • Mix soy sauce, oyster sauce, hoisin sauce, and chili paste in a small bowl if you like a bit of heat. Set this sauce aside.
3. Cook the Chicken:
   • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
   • Add the marinated chicken and cook until it’s no longer pink about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
4. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of vegetable oil.
   • Sauté minced garlic and ginger for about 30 seconds until they become fragrant.
   • Add the sliced onion, bell peppers, and carrot. Stir fry these vegetables for about 3-4 minutes until they soften.
   • Next, add the chopped bok choy and snap peas. Continue cooking for another 2-3 minutes until the vegetables are tender yet crisp.
5. Combine Everything:
   • Return the cooked chicken to the skillet with the vegetables.
   • Pour the prepared stir-fry sauce over the chicken and vegetables, stirring to coat everything evenly.
   • Let the mixture cook for 2-3 minutes to ensure everything is well combined and heated.
6. Serve:
   • Transfer your bok choy stir fry with chicken to a serving dish.
   • Garnish with sliced green onions and a sprinkle of sesame seeds.
   • Serve hot, accompanied by steamed rice or noodles for a complete meal.

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Dandelion greens, often seen as a pesky weed, are a nutritional powerhouse and a delightful addition to your culinary repertoire. If you’re new to dandelion greens or looking for fresh ways to prepare them, this guide will walk you through the steps from harvest to table.

Preparing Dandelion Greens

Rinse the greens thoroughly in cold water to remove dirt and debris. Repeat the rinsing process until the water runs clear. Remove any thick or tough stems which can be fibrous and bitter. Soak the greens in cold water for 10-15 minutes to reduce bitterness. Some people prefer to add a splash of vinegar or lemon juice to the soaking water.

Cooking with Dandelion Greens

Dandelion greens are versatile and can be used in a variety of dishes. Here are some popular methods to prepare them:

Salads

For a fresh, crisp salad, use the raw greens. Pair them with bold flavors to balance their natural bitterness. Here’s a simple recipe:

Ingredients:

• 2 cups dandelion greens, chopped
• 1 small red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted nuts (walnuts or almonds)

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Combine the dandelion greens, red onion, avocado, feta cheese, and nuts in a large bowl.
2. Whisk together the dressing ingredients and pour over the salad.
3. Toss to coat and serve immediately.
   

Sauteed Dandelion Greens

Sauteeing is a quick and easy way to prepare dandelion greens. This method mellows their bitterness and brings out a rich, savory flavor.

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 cups dandelion greens, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the dandelion greens and cook until wilted, about 3-5 minutes.
4. Season with salt and pepper.
5. Serve with a squeeze of fresh lemon juice.

Dandelion Pesto

For a unique twist on traditional pesto, try using dandelion greens. This vibrant sauce is perfect for pasta, sandwiches, or as a dip.

Ingredients:

• 2 cups dandelion greens, chopped
• 1/2 cup basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Combine the dandelion greens, basil, nuts, Parmesan cheese, and garlic in a food processor.
2. Pulse until the mixture is coarsely chopped.
3. With the processor running, slowly add the olive oil until the pesto reaches your desired consistency.
4. Season with salt and pepper.

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Pickled Strawberries

In the extremely rare case that you’re unable to eat all your Falcon Ridge Farm strawberries, here’s a good recipe for pickled strawberries. Pickled strawberries are a delicious addition to fresh salads, deserts, or as a midday snack. 

What you’ll need:

1lb firm, ripe strawberries, hulled (halved if large)
1 1/2 cup white balsamic vinegar
¼ cup sugar
2 tbsps kosher salt
⅔ cup water
1 qt heat proof jar with lid

To make:
Put strawberries in the jar. In a small saucepan, bring vinegar, sugar, salt and ⅔ cup water to a boil over medium heat. Stir until sugar and salt are dissolved. Allow to cool and then cover and refrigerate.

Berries are good for 5 days refrigerated. Enjoy! 

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Blackberry Cobbler

Who doesn’t remember coming in from playing outside in the summer sun to the welcoming scent of fresh baked blackberry cobbler? We just happen to grow some of the best berries in Tennessee. Pick some up at a farmers market near you and try out this tasty recipe!

You’ll need:

4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Cinnamon  

To make:

Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl. Sprinkle mixture over fruit. Drizzle melted butter over topping. 

Bake for 35 minutes or until lightly browned and bubbly. Let the cobbler stand for ten minutes. Serve warm with whipped cream or ice cream and enjoy!

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Spicy Watermelon

This recipe was given to us by our marketing gal who spent some time in Los Angeles. One of her favorite treats was from a neighborhood fruit stand off Sunset Boulevard. A Latino gentleman would cut up fresh fruit like pineapple, mango and watermelon and then top it off with lime juice and chili spices. She swears it’s good so we’re going to give it a go!

You’ll need:

• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon chili powder
• ¼ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 2 cups cubed seeded watermelon
• ½ lime, juiced

To make:
Mix spices together in a bowl until well blended. Put watermelon into two bowls, sprinkle evenly with spice mixture and top with lime juice. 

Give it a go and let us know what you think!

Best Blueberry Muffins

Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins! 

You’ll need:

• 1 ½ cups all-purpose flour
• ¾ cup white sugar
  ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk, or more as needed
• 1 cup farm-fresh blueberries
• ½ cup white sugar 
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1 ½ teaspoons ground cinnamon

To make:

Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.

Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!

Enjoy with a cup of coffee for the perfect breakfast!

Click here to see what other goodies are included in our summer CSA farm shares! Visit us on Pinterest for more delicious recipes!

Did you know that the majority of carrots grown prior to the 1500s were purple, yellow and white? We actually have the Dutch to thank for orange carrots. In the late 1500s, farmers began growing a strain of carrots that were higher in beta carotene in honor of William of Orange. We like them all, but for this side dish, we’re using colorful carrots!

You’ll need:

• 2 lbs rainbow carrots with their tops
• 2 tbsp extra-virgin olive oil
• ¾ tsp garlic salt OR sea salt
• Ground black pepper to taste
• Fresh thyme sprigs (divided)

To make:

Preheat the oven to 425 degrees.

Scrub carrots and trim tops to 1 inch. If some of your carrots are thicker than others, cut them in halves lengthwise so that they are along the same diameter as the others.

In a large bowl, toss carrots with oil so that they are evenly coated and spread them, single layer, on a large rimmed baking sheet. Sprinkle evenly with salt and pepper. Toss several sprigs of thyme on top, keeping two sprigs for garnish.

Roast, stirring every 10 minutes. Carrots are done when they are tender and caramelizing around the edges. Remove the thyme stems prior to serving. Add additional salt and pepper to taste if needed.

Transfer carrots to a serving dish, sprinkle with fresh thyme and serve!

Visit our blog for more delicious recipes! We look forward to seeing you here at the farm for Easter festivities!

Easter Deviled Eggs

Along with being a good way to use up all those boiled Easter eggs, Deviled Eggs are a go-to appetizer for your family dinner. Add a little food coloring to make these traditional bites pop!

You’ll need:

• 12 large eggs 
• ¼ cup mayo
• salt and ground black pepper to taste
• Smoked paprika (to taste)
• ¼ teaspoon dry mustard
• 4 drops red food coloring
• 4 drops blue food coloring
• 4 drops green food coloring
• 3 cups water, or as desired

To make:

If you don’t have hard-boiled eggs already, follow these steps for a quick batch. Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for 20 minutes. Drain and cover eggs with cold water. Peel your eggs after they’ve cooled.

Cut hard-cooked eggs in half lengthwise and remove yolks. Mash yolks in a bowl with mayo, salt, black pepper, smoked paprika to taste, and dry mustard until smooth.

Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.

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Creamy Peas N Bacon

Sugar snap peas are tasty right off the vine, but adding a little bacon adds a punch of flavor to this delicious vegetable! 

You’ll need:

1 tbsp extra-virgin olive oil
1 tbsp butter
8 oz sugar snap peas, trimmed
Ground black pepper to taste
13 oz green peas
1 tsp salt
8 oz bacon
2 tbsp all-purpose flour
1 1/2 cup chicken broth
1/4 cup heavy cream
1/2 tsp fresh nutmeg
1/2 cup fresh mixed herbs, chopped (such as: parsley, thyme, sage)
Squeeze of fresh lemon juice

To make:

1. Heat a large skillet over medium-high heat and add butter and oil. Add the sugar snap peas, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender.
2. Stir in 13 oz of the green peas and cook while stirring for 3 minutes. Transfer to a bowl and set aside.
3. Add bacon to skillet and cook until crispy. Remove and drain on paper towels. Once cooled, chop into bits.
4. Save 2 tbsps of the bacon grease and discard the rest. Add butter if there’s not enough grease.
5. Add flour to the drippings and whisk continuously for 2-3 minutes until flour is bubbling.
6. Mash 1/2 cup of the peas and add them to the flower/oil mixture.
7. Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream and nutmeg.
   Whisk continuously until the sauce is reduced by 1/3, about 5 minutes.
8. Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional salt and black pepper, to taste.
9. Transfer peas in cream sauce to a serving bowl or platter, and top with bacon and fresh herbs. Voila!

Sign up for our CSA Farm Share Membership and get fresh peas, herbs, and more to whip up this dish!