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Taste Of The Tropics

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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