My daughter and I picked up our first share of the season at New Elm Farm in Freeport yesterday. We arrived early and thus had a few minutes to chat with Cordelia (the owner). Cordelia told us that she has twice as many farmsharers as last year, and ended up having to turn people away. Despite this, she won't likely make money this year. She calls it her "labor of love." I told her that I've had to view my medical practice the same way:).

We noticed that their strawberries are starting to ripen, and Cordelia said she hoped to be able to have some for each of the farm sharers next week. We always associate strawberries in Maine with the fourth of July, so this was exciting news.

This week our farmshare included:

* 8 radishes
* 3 shallots
* 3 heads of bok choy
* 2 heads of lettuce
* 1 bunch of kale
* 1 bag of mesclun mix

Cordelia also let Sophie cut some flowers (cosmos, daisies and irises) and select a morning glory to plant at home.

Last night we made the following with our farm share bok choy, inspired by a recipe from How to Cook Everything Vegetarian (Mark Bittman; Wiley Publishing, 2007):

Bok Choy & Broccolini with Sun Dried Tomatoes

1 head of bok choy, thoroughly washed
1 head of broccolini, thoroughly washed
3 tablespoons of extra virgin olive oil
1 tablespoon minced garlic
1 cup low sodium organic vegetable broth
2 tablespoons of capers, drained and rinsed
1/4 cup pitted olives, drained, rinsed and chopped
1/4 cup sun dried tomatoes in oil, drained, rinsed and chopped
1/2-1 tablespoon of balsamic vinegar

freshly ground sea salt
freshly ground pepper

Separate bok choy stems from leaves. Separate broccolini stems from florets. Cut stems into 1/2 inch pieces. Heat oil over medium-high heat in stainless steel pan. Add garlic and saute for 1 minute. Add broccolini stems. Saute for 3 minutes, then add bok choy stems. Saute for 3 minutes, then add broccolini florets. Once the stems and florets are slightly tender, add bok choy leaves and broth. When greens are tender, add capers, olives and tomatoes. Cook until most of broth is evaporated. Add balsamic vinegar, salt and pepper to taste. Serve warm.

We had this dish with a French lentil and fresh herb soup, followed by (store-bought) organic strawberries that had been lightly marinated with balsamic vinegar and just a dash of fresh pepper. Delicious!

E-mail this entry to a friend