This week’s New City Farm share will include: Lettuce Mix, Kohlrabi (pictured left)/ Bunching Chard, Head Lettuce/ Bok Choy (pictured middle), Rhubarb, Turnips/ Radish (pictured right)/ Baby Fennel, Spinach, and Cilantro
To use your produce this week, check out our featured recipe below, along with a couple of additional links at the bottom for more ideas. We’ll post new recipes each week.
Braised Pork with Bok Choy
from BBC Good Food
2 lbs. pork shoulder, cut into chunks
1/2 cup all-purpose flour, sifted
3-4 Tbsp vegetable oil
1 spring onion, diced
1 Tbsp garlic scapes or garlic, minced
1 Tbsp ginger, minced
1 red chili, chopped (or ½ tsp. dried flakes)
3/4 cup light soy sauce
1/4 cup rice wine or cider vinegar
1/4 cup water
2 Tbsp brown sugar or honey
1 bok choy
to taste Salt and Pepper
Gently pull apart the leaves of the the bok choy. Wash and dry them. In a big bowl, sift in the flour and add in the pork chunks. Tumble them in the flour till all the chunks are coated evenly with flour. Lay out the chunks on a baking sheet after shaking off excess flour. Heat oil in a non-stick skillet. Test the oil by dropping a little flour into it. If it sizzles, it’s ready. Add the pork and quickly stir-fry for 4-5 minutes till the pieces have browned. Lower the heat to medium. Add the onions, garlic, ginger and chili and cook for another minute just to take the rawness out of them. Add the soy sauce, vinegar, water and sugar and stir to combine. Lower the heat. Cover and braise for about 30-45 minutes. Remove the cover and add the bok choy leaves in a layer on top. Cover and cook for 5 minutes. Stir the wilted leaves into the sauce. Taste and adjust, adding sugar or vinegar, if necessary. Serve over rice.
More recipe ideas for this week’s farm share:
Salade Lyonnaise (NY Times)
Grilled BBQ Kohlrabi (Washington Post)
Bok Choy and Radish Coleslaw (NY Times)
