Shares are done but some of the harvest continues

I remember several days this past summer when our son Morgan, Jim and I had to work in 1 hour shifts during store hours to get through the extreme heat;
looks like that's over for now and the greens in the field are digging it.
The shares have come to an end this year but if you are interested the greens will be for sale in The Feed Barn while harvest is available. We are harvesting romaines, chard, arugula, baby turnips, mustard-mild and hot. All are yummy in chow mein with ginger.

You can add chicken or not with this recipe
CHOW MEIN
2-3 chicken breasts chopped in 1 inch pieces
2 1/2 tbsp. soy sauce
2 1/2 tbsp dry sherry
3 tsp. cornstarch
1 med. yellow onions chopped
1 red or green pepper chopped
2 chopped celery stalks
8 green onions
1/4 head cabbage, small
1 inch fine chopped ginger root
2 Tbsp veg. oil
1/2 cup water
2 tsp. bouillon
1 clove garlic fine chopped
1-2 cups or more coarse chopped greens
Cut chicken into 1 inch pieces. Blend 1/2 Tbsp.  each of sherry, soy sauce, and 1 tsp. cornstarch in large bowl. Mix in chicken. Cover and let stand 1 hour.
Heat oil in wok or large saute pan. Stir-fry ginger and garlic 1 minute. Add meat at this point. Stir-fry over high heat until no longer pink.
Add all prepared vegetables to chicken mixture. Cook and stir until vegetables are crisp-tender, 3-5 minutes.
Serve over prepared fried noodles.

Thank you for everything,
Linda