Mikey covered all the strawberry plants with a thick layer of straw over the drip lines and fabric. They are already bearing fruit but since it is their first year, it is critical not to pick the fruit, says my husband. He has been growing strawberries for years and told us that you really need the first year to spend the energy growing a strong root structure. This will give us an abundant harvest next year. It is really tempting for the kids. They pass the plants and see little gleaming red berries. They just long to pluck one and taste it. My husband gave them each a one berry policy this summer. They can taste one so next year we can make some jam! That is how you have to think when you are on the homestead. LONG TERM.
I never grew bok choy, but I buy it at the grocery store, often. It is great in Oriental cooking recipes, chopped fine in fresh salads, awesome for juicing because it has such high nutrient density with high water content, and it is absolutely wonderful for soups and casseroles. I have been using it for years. When I started juicing years ago, I used it as my base, because you get so much liquid from it, when you add some wheat grass, spinach, and kale, you have something to show for all that work. The neat thing is that it is up there on the list for high nutrient density with all the other greens so it is a very good thing. Truth be known, I always added a small green apple and a lemon to my green juicing because, well, it just makes it tastier!
We brought the veggies to the table where I cut them up...
1 head of bok choy chopped fine
1 onion chopped fin
4 stalks of celery chopped fine
4 carrots chopped fine
4 peeled and chopped potatoes
Sautee these veggies in coconut oil or butter until soft. Add 1 quart of bone broth or chicken stock and about 2 pounds of cooked chicken cut into squares. I use a quart of my canned chicken for this, so easy! And our canned bone broth all stored up in our root cellar which is a dug out style.
Add a quart of water or two. Make it the consistency you like. Spice it up with salt, pepper, parsley, and onion powder to your taste.