3/10 Farm Share Arrival

We welcomed another Farm Share box last night and are excited about a few arrivals we haven't seen for a while: Lacitano (or blue) kale, bok choy, celery root, and zucchini.  We also received red leaf lettuce, grapefruit, baby spinach, flat leaf parsley, sweet potatoes, a large beet, and apples.

I will be out of town until next Wednesday, at which point I'll have another weekly delivery update and lots of eating and cooking to catch up on.  Until then, here are a few recipes to leave you with for this week while I'm away:

Spaghetti with Braised Kale (from Bon Appétit)

Celery Root and Apple Soup (you can add parsnips, too)

Potato and Celery Root Gratin with Fontina Cheese (we made this before with our root vegetables, very good!)

Sweet Potato Gnocchi with Brown Butter and Sage

Potato, Sausage and Kale Frittata

And last (but certainly not least):

Ginger-Garlic Bok Choy

Ingredients
1 bok choy cabbage.  Separate leafy tops from stems and chop into 1-inch pieces
1/2 red bell pepper, chopped into pieces
handful of snow peas (optional)
handful of shiitake mushrooms, chopped (optional)
1 tbs. minced fresh ginger
1/4 c. oil (vegetable or olive)
1/8 c. soy sauce
4-6 drops toasted Sesame Oil
Red pepper flakes, to taste

Directions
Heat oil in pan (Wok or frying pan) until it is at a very high heat.  Add chopped stalks of bok choy, stir until they become tender.  Add remaining vegetables (red pepper, snow peas and mushrooms).  Stir.  Add ginger, garlic and soy sauce.  Stir and allow to become tender.  Then add leafy tops of bok choy.  Add drops of sesame oil, and then red pepper flakes to taste.

This all cooks quickly!  It takes approximately 8-10 minutes to cook everything, so you are constantly stirring and adding ingredients.

Adding the leafy tops of bok choy later keeps them from getting overcooked.  We serve this on top of a bed of steamed brown rice.  Delicious and healthy!


Until next week, happy eating!