Posts Tagged ‘bok choy’

CSA Share for 2012 Week Two

I haven’t picked up my share yet for the week due to a crazy end-of-school schedule, but wanted to post for you today so you could get started with some ideas for this week’s veggies.  In our share this week:

  • arugula
  • mizuna
  • spinach
  • baby bok choy
  • Toscano kale
  • lettuce
  • kohlrabi
  • broccoli
  • lots of garlic scapes

As was said in this week’s newsletter, all the greens can get a bit overwhelming, but they are so tasty and good for you that it’s worth the effort to learn how to master a few easy recipes.  Here’s one quick and delicious recipe that I cooked up last night:  Soy-Sesame Kale over at myrecipes.com.  It’s even simpler if you dice up your farm garlic scapes instead of using garlic cloves.  Another thought is to combine all liquids/oils (making several batches worth) and store in a jar in the fridge;  then just shake and pour for the next time.  Also, I omitted the ginger and mirin and it was still super good.  Next time I’ll try adding honey.  Even though this is a “kale” recipe, it of course would be just as good if you substituted any of our other greens (bok choy, arugula, spinach).  As a finishing touch, try sprinkling sesame seeds or peanuts over the top.  Mmmmm…

But, let’s get back to kale.  After reading about it over at wikipedia, you will be even more motivated to remember it in your veggie drawer.  It’s nutritional value is truly amazing, and after learning about what its indole-3-carbinol can do for me…well, I’m SOLD!  😉

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CSA Share for 2011 Week Eight

We’re certainly getting a variety of veggies this time of year.  I was glad to see the radishes, arugula, and mizuna.  It took me a few years to really appreciate the mizuna and especially the arugula, but I really look forward to them now.  In our share this week:

  • lettuce
  • mizuna
  • arugula
  • bok choy
  • summer squash
  • radishes
  • cucumber
  • green beans
  • tomatoes

I took Farmer Anne’s advice from this week’s newsletter and sauteed up some arugula with cherry tomatoes, then added some penne pasta, feta cheese, and lemon juice (and pepper).  Fantastic!  The lemon juice was a very tasty touch.  I’ve also made a pesto with the arugula, just following my standard pesto recipe but replacing the basil with arugula (see my post from last year).

Since last year, my favorite way of enjoying those radishes is on bread with butter (see Radish, Butter and Bread over at whatscookingamerica.net).   Simple, easy and delicious.  And I have to say, wow, are those tomatoes are delicious!  They ripen up beautifully on the counter, don’t they?

CSA Share for 2011 Week Four

It’s been a fantastic season for greens so far.  Farmer Mike says that they thrive in the relatively cooler weather that we’ve had this year so far.  No wonder the lettuce heads and kale bunches have been ginormous!   The temps are heating up this week, though.

Lots of new stuff  in our share this week:

  • Winterbor kale (curly type)
  • bok choy
  • basil
  • cucumbers
  • lettuce
  • extra garlic scapes

I’m loving the first basil sprigs of the season.  Not enough to make pesto yet, but my youngest son likes bits of basil on top of bread that’s been drizzled with olive oil and grated parmesan cheese.   After reading about how healthy basil is for us (here and here), it tastes even better to me!

Since it’s too early in the season to make basil pesto, how about trying garlic scape pesto?  I know that this has been covered in one of our previous farm newsletters, but I can’t remember which one.  I found this Garlic Scape Pesto recipe online, though, and I’m sure there’s many more out there to choose from.

This week’s newsletter has a recipe, Choi with Gingery Butter, that calls for bok choy, garlic scapes, and basil, making it a great recipe to try with our share this week.

Crockpot Greens and Beans

This greens and beans dish is a staple in our house over the fall and winter months because it uses up our “carefully”-frozen greens at the rate of a bunch a week.  I was inspired by Farmer Mike’s sausage, beans and greens recipe in a newsletter from years ago, and adapted it for the crockpot.  You can use any type of greens in this dish.

Crockpot Greens and Beans

  • 1 bunch fresh or frozen greens, any type (kale, swiss chard, collards, spinach, or bok choi tops)
  • 6 to 8 cloves garlic, minced
  • 2 to 3 cups water or broth
  • hot peppers or cayenne (optional)
  • sausage (optional)
  • 1 can white beans (cannellini beans work well)
  • cooked penne pasta
  • grated cheese

Place greens, garlic, water or broth, and optional hot peppers and sausage into crockpot.  Turn on high and cook for 5 hours.  Add beans 1/2 hour before done.  Serve in bowls over pasta and top with grated cheese.

Inside-Out Dumplings

Wow…where has this recipe been all my life??  I made a variation of the Inside-Out Pork Dumplings mentioned in my last post.  I actually adapted and merged this recipe with Alton Brown’s Vegetarian Steamed Dumplings recipe, which I’ve been using for years to make these the “old-fashioned,” time-consuming way.  It turned out exactly like I had hoped:  the taste was just like the dumplings I’ve made in the past, at a fraction of the effort.  It’s a fantastic way to use our bok choi, and has found a place in my current top-ten recipes.

CSA Share for 2010 Week Eighteen

Well, that’s all folks.  😦  No more pickups.  This week is dedicated to cooking and preserving all that is in my veggie drawer, knowing that these farm veggies are even more precious now.  In our share this week:

  • bok choi
  • cauliflower
  • garlic
  • greens (I chose Winterbor kale)
  • leeks
  • onions
  • potatoes
  • winter squash
  • pick your own cherry tomatoes, tomatillos, herbs, and hot peppers.

New this week is cauliflower and winter squash.  I really haven’t done much with cauliflower besides steaming and tossing with grated cheese, salt, and pepper.  Since this is the favored way to eat this in my house, I haven’t had much motivation to try anything else.   The winter squash is great to have since it will last awhile on my counter, giving me time to take care of the other veggies first.

Through a reader comment from my last post, I learned of a great recipe for our bok choi:  Inside-Out Pork Dumplings.  The strength of this recipe lies in drastically cutting dumpling-making time, but still retaining the flavor of those delicious dumplings.  I have not tried making this recipe yet, but certainly plan on it and will let you know how it turns out.

Although pickups are no more, I would still like to keep this blog going lightly over the winter, posting any good recipes that I happen to try (it’s my way of not having to say goodbye… 😉 ).  I would LOVE to hear about any recipes that you try out as well!

CSA Share for 2010 Week Seventeen

I picked up my share in the rain yesterday and got soaked, but I was determined to spend time in the pick-your-own patches.  I filled up on cherry tomatoes, tomatillos, parsley, hot peppers, and basil.  In our share this week:

  • beets
  • bell peppers
  • bok choi
  • eggplant
  • garlic
  • kale
  • onions
  • potatoes
  • pick-your-own cherry tomatoes, tomatillos, parsley, hot peppers, and basil

The pick-your-own basil was an extra-special treat, because I had wanted to fill up my basil-leaf freezer bag before the season ended so I could have some on hand to make my Simple Marinara Sauce (now that the fresh tomatoes are gone, you can use canned tomatoes instead of fresh in this recipe).  And, through a member’s comment from one of my last posts, I now know what I’m going to do with all my tomatillos this weekend:  make Green Chile Enchiladas.   These look GOOD.  Since I didn’t think the cherry tomatoes were going to last that long on my counter, I just ground up and froze my batch because (I can’t help myself) I NEED to make more of that eggplant parmesan (see my previous posts) this weekend; this will also take care of the eggplant we received in our shares.

Keep in mind that you can oven-bake our potatoes similarly to the summer squash:  chop potatoes into bite-sized pieces and toss them in olive oil, garlic powder, salt, and pepper, and then spread on a baking pan and baked at 425 degrees for about 20 minutes or so.  I did this last night and they really turned out delicious.  It’s a fast and easy way to prepare those potatoes.  No need to peel these since the skin is so very thin; just scrub well.

Other than the chile recipe, I have no new recipes to try, so if you have anything interesting that you are going to cook this weekend, do let me know!