2026 Season | Week 2

Wok and Roll

This week, we have beautiful Bok Choy, so we’re giving you two! It may be new to you, and that’s great. Here’s a quick recipe to get you going. https://www.delish.com/cooking/a45210334/easy-bok-choy-recipe/Or try them on the grill tonight - Grilled bok choy is a quick, smoky side dish made by charring halved baby bok choy over high heat (3–5 minutes per side) until the leaves are crispy and stems are tender-crisp. It is best prepared by brushing with oil, salt, pepper, or sauces like soy, sesame, or sweet chili before grilling.

The carrots this week are starting to get tough - so, while they aren’t great raw in a salad, they are still delicious sauteed, or in soups and stews. The tops are perfect for some carrot-top pesto. Here’s the recipe: https://www.theendlessmeal.com/oven-roasted-carrots-with-carrot-top-pesto/

The balance of your crate this week is ripe for Sir Fry. We used almost our entire crate to make a wok full and served it over rice. It’s wonderful as a leftover too - try it! Season your wok with canola oil, garlic, and red pepper flakes—cook your protein first, then add onions, and the rest in order - from thickest like bok choy, to the most dainty beet top. Serve over rice.

• Beet Tops

  BEET TOPS 101—
  Beet tops might be the most overlooked treasure in the bunch. Tender, earthy, and packed with nutrients, they cook like spinach, taste a little like Swiss chard, and bring a deep green richness to just about anything. Young leaves are mild enough to eat raw, while larger leaves become silky and savory when sautéed. And those colorful stems? Delicious too—sweet, tender, and beautiful on the plate.

  EAT NOW—
  Leaves: Give beet tops a good soak in a basin of lukewarm water to loosen any grit, then rinse well. Trim away any tough stem ends, but keep the tender stems—they cook up wonderfully. Smaller leaves can be tossed straight into salads. Larger leaves are best sautéed, wilted, braised, or stirred into soups, pasta, grain bowls, eggs, and stir-fries.

  Stems: Chop stems into bite-sized pieces and cook them first, like celery or chard stems, since they take a little longer than the leaves. Then add the greens toward the end for a quick, easy side dish.

  OR LATER—
  To Refrigerate: Wrap unwashed beet tops loosely in a damp towel or store in a produce bag in the fridge. Best used within 3–5 days.

  To Freeze: Wash thoroughly, blanch in boiling water for 1–2 minutes, then immediately plunge into ice water. Drain well, squeeze out excess moisture, and pack into airtight freezer bags or containers. Freeze in portion-sized bundles for easy adding to soups, sautés, and winter meals.

  DON’T TOSS THOSE BEET TOPS!—
  Beet greens are too good to waste. Here are some easy ways to enjoy them:
  • Sauté with olive oil, garlic, lemon, and a pinch of red pepper flakes
  • Toss young leaves into salads
  • Add to omelets, quiche, or scrambled eggs
  • Stir into soups, stews, or beans
  • Fold into pasta, risotto, or grain bowls
  • Blend into pesto with walnuts, parmesan, garlic, and olive oil
  • Add to smoothies for a nutrient boost
  • Wilt into pizza toppings, grilled cheese, or quesadillas
  • Cook with bacon and onions for an old-school greens dish

  RECIPE—
  Simple Garlicky Beet Tops
  Heat olive oil in a skillet, add sliced garlic and a pinch of red pepper flakes, then toss in chopped beet stems and cook for 2–3 minutes. Add leaves, a splash of water, salt, and pepper, and sauté until just wilted. Finish with lemon juice or a sprinkle of parmesan. Simple, fast, and farm-stand delicious.

• Bok Choy

  BOK CHOY 101 - As far as cabbage goes, bok choy stands apart. With a crunchy, celery-like texture when cooking times are short, to a unique, creamy texture when left in the pan a little longer. You can steam, stir fry, broil, sauté or eat it raw by mixing it in a salad or slaw (so good it makes us rhyme!). Check out our blog for one of our favorite bok choy recipes!

  EAT NOW - Wash bok choy by swishing in a bowl of water to remove dirt between stalks. Baby bok choy can be cooked whole or by halving. For larger varieties, separate leaves from stalk to prevent overcooking.

  EAT LATER - Store unwashed bok choy in a perforated plastic bag in the refrigerator for up to 3-5 days. To freeze, blanch, then remove excess water and store them in an airtight bag. Good for up to 10 mo.

  To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.

  RECIPES

  Glazed Shiitake with Bok Choy

• Cabbage

  CABBAGE 101 - Cabbage has many uses, as well as great storage capacity when chilled. Use leaves for soups and noodles, the crunchy rib for stir-fry or fermented kimchi, the crisp outer layer is great for salads and wraps, while the inner layer is best for steaming or poaching - we recommend trying it all!

  EAT NOW - Remove any floppy or yellowed outer leaves, then chop off stem and halve. Remove core (V cut) and separate leaves. Rinse, dry, then chop or shred.

  EAT LATER - Store dry, unwashed cabbage in the veggie bin of your fridge for months. Once cut, wrap in sealed plastic bag and continue to refrigerate for several weeks.

  RECIPES -

  yankeestreetfarm.com/ blog/grilled-slaw-withginger- and-sesame

• Carrots

  CARROTS 101 - Crunchy, tasty, and highly nutritious, carrots are one of our favorite root vegetables. Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants! We’re used to seeing orange carrots, but did you know carrots come in a variety of colors like yellow, white, red, and even purple? Both the root and the greens are edible - the leaves make for a great garnish or addition to pesto. The greens have a slightly bitter taste that compliments the sweetness of the root.

  EAT NOW - Because we don’t use pesticides, our carrots don’t need to be peeled. Simply rinse and scrub any dirt before use. Eaten raw, carrots are great whole, julienned, speared, or chopped. Carrots can be boiled, sautéd, stir fried, or even air fried! Fresh carrot tops can be chopped into a green salad or stir-fry too! The greens can also be dried and used as an herb like parsley.

  OR LATER - To avoid “floppy carrots,” remove the green tops as soon as you can, leaving about an inch of stems. Save the greens separately. Then, place root in a bag in the fridge or in a bin of water (like celery) to keep them crisp, changing out the water every few days. Uncut carrots will last in the fridge for up to 4 weeks. They can also be chopped, then blanched and placed in an airtight container in the freezer to keep longer. Store the tops in a separate bag in the fridge. Or put them in a plastic Ziplock in your freezer and use them to make DIY vegetable or chicken stock.

  To blanch, bring a pot of lightly salted water to a rolling boil. While you wait for boil, prepare an ice bath. Once boiling, drop veggies into water - water should return to boil within a minute otherwise you have too much veg for the water. Once boil has returned, cook for 1-5 min until veg has a vibrant color. Immediately put into ice bath to stop cooking.

  RECIPIES

  Grated Carrot Salad with Grilled Scallions

  Carrot Top White Bean Dip

  Kohlrabi Slaw

  Best Smoothie Ever

• Kale

  KALE 101 - Wash leaves in lukewarm water. If your greens have thick stems, remove them by folding each leaf in half and slicing out the stem. Then, stack the leaves up and slice diagonally into 1” wide strips.

  EAT NOW - Wrap unwashed chard or kale in a sealed plastic bag in the crisper drawer of the fridge. Best used very fresh, but may last for a week. To freeze, blanch washed greens, rinse in cold ice water, drain, and pack into airtight containers.

  OR LATER - Swiss chard or kale can both be eaten raw or cooked. 
A longer cooking time is best as it brings out the sweetness in the greens. Extremely high in vitamin K and vitamin A, these nutrient-dense greens can help combat cancer and reduce blood pressure! Chard and kale can be used interchangeably with: collards, turnip greens, beet greens, broccoli raab, mustard greens, dandelion, and spinach.

• Microgreens

  Microgreens 101—Before use, rinse gently in cool (not hot or cold) water to remove excess dirt. Pat or spin dry, and you’re good to go! Pat or spin dry your greens to remove excess moisture (moisture = mush!). Place loosely in a plastic bag or container and put in the fridge. They will keep for up to one week.

  Eat These Immediately!