Taste Of The Tropics

September 11, 2017

Thank you so much to everyone who donated! We got an entire carload of dog and cat donations for the animal shelter and it is so appreciated!!


We will have a little taste of the tropics in this week's share. Baby ginger! The roots don't need to be peeled and the tops can be used the same way you would use lemon grass.  Ginger leaves are delicious sauteed or dried for tea/herbs.  The stalks are great to simmer in soups for that delicious flavor before pulling out. This is a very hard crop to grow in this climate. We started these babies in March and they are just now ready! So hope you enjoy them.

We finally got the tractor back yesterday so this week is sure to be a whirlwind of getting everything into the ground as quickly as we possibly can. Thank you everyone for your concern! We made 1200 feet of raised beds with shovels this past week and have never been more grateful for the tractor.  


Peanut Soba Noodles with Bok Choy

Excellent hot or cold, these peanut soba noodles with bok choy are an easy dinner or lunch.

 Course Main Course

 Prep Time 10 minutes

 Cook Time 10 minutes

 Total Time 20 minutes

 Servings  servings

 Calories 290 kcal

 Author Megan | Stetted

  • 1/2 cup vegetable broth

  • 1 tablespoon creamy peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 2 cloves garlic pressed

  • 2 teaspoons grated ginger

  • 1 teaspoon sriracha or Thai chili sauce optional

  • Pinch crushed red pepper flakes optional

  • 2 bundles soba noodles

  • 1 bok choy

  • 3/4 cup matchstick carrots

  • 2 scallions diced

  • 1/4 cup roasted peanuts

  1. In a large bowl, whisk together broth, peanut butter, soy sauce, honey, garlic, ginger, and sriracha and red pepper flakes, if using.

  2. Cook soba noodles in boiling water for about 4 minutes. Drain.

  3. Chop Bok Choy. Heat a frying pan over medium-high heat and lightly coat with nonstick cooking spray. Cook for 2-3 minutes with a lid on.

  4. Add noodles, bok choy, carrots, and scallions to the bowl with the sauce and toss to coat.

  5. Divide among four bowls and top with peanuts.


Share Options This Week
Bok Choy- 1 point/each
Swiss Chard- 1 point/bunch
Kale- 1 point/bunch
Head Lettuce- 1 point/each
Radishes- 1 point/bunch
Cherry Tomatoes- 2 points/pint (limit one, box share only)
Tomatoes- 1 point/pound (limit one)
Bell Peppers- 1 point/ 3 peppers
Sweet Frying Peppers- 1 point/ 5 peppers
Butternut Squash- 2 point/each
Acorn Squash- 2 points/each
Red Potatoes- 1 point/lb
Garlic- 1 point/ 1/4 lb
Mushrooms- 1 point/pint
Beets- 1 point/pound
Hot Peppers- 1 point/8 peppers
Shishito Peppers- 1 point/pint
Baby Ginger- 1 point/each
Ginger leaves/stalk- Free, limit one per member.

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Our Produce is grown with all organic practices.  We value the health of the land we tend, and the customers we feed!

133 seabrook rd, lambertville, nj       rollinghillsfarmnj@gmail.com