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Crunchy Bok Choy Ginger Salad

1 medium bunch bok choy

 1 cup shredded radishes

 1/2 c. slivered sweet orange, red or yellow peppers

 1/4 c. finely chopped scallions

 1 inch knob of gingerroot, grated

 2 T. each chopped mint and cilantro

3 T. rice vinegar

 2 t. honey

 1 T. salt

 pepper to taste

 

Thin slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings.

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Start date of 2016 CSA season! on 6/22/2016June 7th, 2016

Tentative start date of 2016 season! on 6/14/2016May 20th, 2016

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~ Earth Spring Farm ~
366 Stought Road Carlisle, PA 17015

At Earth Spring Farm we offer a simple way for people to receive fresh, organic produce while supporting a small local family farm. Become a member by buying a share in the farm, and when the produce is ready to pick on our farm, then you will see it in your box that week! Currently we serve the greater Harrisburg area and the Washington, D.C. area.

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