Summer on the Farm: Abundance, Hard Work, and Fresh Ideas

It’s summertime again — and that means abundance at our community farm! But with abundance comes lots of work. There’s sowing, harvesting, weeding, and preparing the soil so that the next crops can go in for the upcoming season.

Right now, it also means lots of different vegetables. Since we grow in six-week cycles, there’s always something new coming out of the ground. And with all that variety, it’s the perfect time to get creative in the kitchen and try out some fresh ideas for delicious, seasonal meals.

And this week’s creation is…
Chinese Cabbage Stir-Fry with Black Rice, Beans & Lentils

Ready in: 35–40 minutes, Serves: 3–4

Ingredients:

• 1 cup black rice, rinsed

• 2 tablespoons oil (e.g. sunflower, sesame, or olive oil)

• 2 cloves garlic, minced

• 1 thumb-size piece of ginger, minced

• 1 onion, thinly sliced

• ½ teaspoon chili flakes (optional)

• 1 or 2 Chinese cabbage, shredded (about ½ large head)

• 1½ cups cooked lentils (green or brown work well)

• 1½ cups cooked beans (e.g. kidney, black, or cannellini)

• 2–3 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar or lemon juice

• Fresh herbs (optional – cilantro, parsley, or spring onion for garnish)

• Toasted sesame seeds (optional, for garnish)

Instructions:

Cook the black rice: In a saucepan, combine 1 cup black rice with 2 cups water. Bring to a boil, reduce to a simmer, cover, and cook for about 30 minutes (or according to package instructions) until tender. Drain excess water if needed.

• Prepare the stir-fry:

  1. Heat the oil in a large wok or skillet over medium-high heat.

  2. Add the garlic, ginger, and onion. Stir-fry for 2–3 minutes until fragrant and softened.

  3. Add chili flakes if using.

• Add cabbage: Toss in the shredded Chinese cabbage and stir-fry for about 4–5 minutes until it begins to wilt but still has some bite.

• Add beans and lentils: Stir in the cooked beans and lentils. Cook for another 3–4 minutes until heated through.

• Season: Add soy sauce and vinegar (or lemon juice). Stir everything well to combine. Adjust seasoning to taste.

• Serve: Spoon the warm stir-fry over black rice. Garnish with fresh herbs and sesame seeds if desired.

Tips & Variations:

• Add mushrooms or bell peppers for more vegetables.

• Use coconut aminos instead of soy sauce for a soy-free version.

• A drizzle of toasted sesame oil at the end adds a rich, nutty flavor.

Exciting news!

Next week, we’re also taking a big step forward: we’ll be getting our new tunnel greenhouse — a fantastic development for our community farm! With this greenhouse, we’ll be able to extend our harvest season, start pre-growing plantsbefore they go into the field, and cultivate new vegetables like cucumbers, bell peppers, tomatoes, and chili peppers.

The construction starts next week, handled by the supplier. After that, it’s up to our very own technical crew to install electricity, water piping, and computer connections. With all that in place, we’ll be ready to start using the greenhouse for the next growing season.

Exciting times ahead — and as always, all powered by the energy, effort, and joy of our wonderful community!