If you love fresh seasonal foods and innovative, delicious cooking, get some great recipes for in-season veggies from our dear friends at their new Seasonal Eating blog.
Their family joined a new Community Supported Agriculture co-op, and their produce runneth over. This is great for all of us who have NO IDEA what to do with bok choy (other than let it sit in the fridge until it gets furry and/or soggy).
I joined something called urban organic about 5 years ago. Every week you'd get a giant box of seasonal fruit and veggies delivered--always with some kind of gigantic unidentifible big leafy green thing, that I would then spend hours trying to figure out what to do with. If I didn't cook it, it would mock me everytime I opened the fridge (cause it was all was a giant leafy green thing). A friend of my was in the same collective so we'd spend hours on the phone debating what to do. If you have little kids and a lot of big leafy green more-weird than kale veggies in your fridge it's a challenge. Finally, I had to stop getting it because it was torturing me! But if I had something like this...well..Oh, and my tip is pretty much anyone one of those veggies can be chopped up really small sauteed with garlic tossed with pasta and parmasean and then you have you're mystery dinner.
Mumm. Bok Choy! We used to grow it, though for the amount I use, the grocery store is probably a better choice. My biggest problem with it is that almost everything I do with it takes much much less than a full head. (Mostly stir fries and egg rolls.) I need to try the mini ones next time I see them.
Bok Choy is one of my favorite veggies :-)
Cut them up to 1-2 inches chunks, heat up veg oil in a pan, 1-2 cloves of garlic minced, stir fry. Try to put the leaf part later, so that the stem (hard) part could cook longer. Salt and pepper and 1 tbsp of soy sauce for flavor.
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