LDF News: Stir Fry July!

Our newest field crew member: Ayla! She is rad and excited to be working with us. And we are excited to be working with her! And who is that on her sleeve? A swallowtail caterpillar, maybe joining the crew too?

We have had lots of foggy mornings here. This picture is taken over the buckwheat I disced down last week. One more round of discing and then we will be able to form some beds and get some plants in there! 

For once, all that green isn't weeds. It is a tomato jungle! The bold Elle is on an expedition to wrangle them up into trellised towers. Clare reported some ripening cherry tomatoes. Tomato season is upon us folks. Get ready to devour them with abandon. And when your fresh tomato cravings have been satisfied, we will have all the wonderful canning deals that you are used to. 

OK. I liked about the recipe. It is really fried rice. But that doesn't rhyme with July and it is definitely July. For a vegetable grower that plants for the winter this means:

• The summer crops are coming in so harvest takes more time
• Everything needs to be weeded
• The insects and deer are BUSY eating all the wonderful healthy ripe crops
• We are still seeding in the greenhouse
• Our fall and winter crops need to get into the ground.
• Spring fields that are done need to be turned under and cover cropped
• It is hot!!!!

The good news is that we made these plans in the winter. Hopefully none of them involve too much thinking. We just follow the plan and all should be well. Right? All should be well. 

Onward folks, doing the things we can do. 

Cheers,
Helen
she/her/hers
 
In this email:

• Generally important notes
  • A link to our Stockbridge Community Outreach Project
  • Notes for members (or potential members!):
    • Find a copy of the 2025 membership agreement here.
    • It isn't too late to sign up for our Farm Membership! 
  • Here is link to a list of resources to aid in effecting positive social change. Keep your  chin up. 
• Fresh From the field
• Recipe: Fried rice (I lied, it isn't stir fry)

​Fresh From the Field- 
Greens:
Kale
Micros: Types to be seen!
Pea shoots

Herbs
Basil
Parsley

All Manner of Deliciousness
Cabbage
Cucumbers
Eggs!! From Hen House Farm- Clare!!
Eggplant
Fennel
Garlic
Garlic Scapes! 
Kohlrabi
Peppers: Shishitos!
Scallions
Summer Squash!
Cherry Tomatoes (limited)
Zucchini

Coming Soon
Celery
Ground Cherries!
Peppers
Big tomatoes!
New Potatoes (maybe this week?)

---

​Fried Rice 
From Gimme Some Oven

Did you ever make a lot of rice all at once and then forget to use it? Then you have some kind of old rice that you have to eat. This is the perfect rice for fried rice. If you don't have that rice. Cook some the day before and use that. Cooking and cooling rice before eating lowers its glycemic index and gives a longer lasting energy. Read more about that here if you are interested. 

This recipe is from Gimme Some Oven, but be fast and loose with it. Add and take away based on what you have. The most important ingredients are rice, soy sauce, sesame oil, and egg plus whatever vegetables you have on hand. I recently did carrots, scallions, zucchini, garlic, and garlic scapes. It was delicious and well like by everyone in my house. 

Ingredients

• 3 tablespoons butter, divided (don't have to use- I use olive oil)
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas (don't have to use)
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

Instructions

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.
3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Notes

From Helen: I do a different order than this recipe. I saute the vegetables. When they are cooked to satisfaction, I push them to the sides of the pan, leaving an open space in the middle to pour the eggs. I scramble the eggs in that space, then stir it all together. Then I add the rice.