Week Three: Bok Choy
In your farm share this week:
Kohlrabi
Bok Choy
Fennel
Lettuce
Salad Turnips
Cilantro
Scallions
U-pick strawberries!
Bok Choy is the vegetable of choice for the week (and our Farm and Kitchen Manager, Kyle’s favorite vegetable)! Bok choy is a Chinese cabbage. In Cantonese, Bok Choy literally means “white vegetable”. Our Kitchen Director, Joel Schraam, describes the taste as “cabbage and spinach mixed together”. Below is a way to use your bok choy this week. Check out below for some more recipes on how to use your vegetables this week!
Fresh Bok Choy Salad with Asian Ginger Salad Dressing
(From Eat Healthy, Eat Happy)
Dressing:
1″ piece fresh ginger, peeled and quartered
2 medium garlic cloves, peeled
2 Tbs seasoned or regular rice vinegar or white wine vinegar
1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
1 Tbs lemon juice
1 tsp soy sauce
1/4 c sesame oil (olive oil works too)
pinch red pepper flakes
Salad:
1/2 head bok choy, leaves torn and whites sliced on a diagonal
5 green onions, chopped (stems too)
3 mini bell peppers or 1 smallish bell pepper, sliced
1 carrot, shaved with veggie peeler
1/4 c plain roasted peanuts, crushed (for topping)
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Instructions
To make the dressing, combine all the dressing ingredients in a food processor or power blender and puree completely smooth.
Combine all the salad ingredients and toss. Top with dressing and peanuts. Makes 2 large salads.
Other ways to use your produce this week:
Stir Fried Chicken and Bok Choy
Fennel Celery Salad with Blue Cheese and Walnuts
