Thursday, October 28, 2010

Bok Choy

It's the season for fresh greens again, and so we welcome back the bok choy. The first week was easy - saute with soy sauce, garlic, ginger, a splash of toasted sesame oil, and call it a day. After that, though, it's time for some variety. Here's a recipe I found on the blog Mango and Tomato. It looks AMAZING and super CSA friendly.

Vegetables: in canola oil cook minced ginger and garlic for a few minutes. Add pepper, sliced on diagonal, sliced bok choy, and thinly sliced red pepper. After a few minutes, add cooked and shelled edamame. I like my vegetables still crunchy, and only cooked for a total of maybe 7 minutes.

Peanut sauce: a scoop of reduced fat peanut butter, a few splashes of soy sauce, sweet chili sauce to taste, and a fewsplashes of white vinegar and oyster sauce. Combine all ingredients until well blended.

Toppings: roasted and toasted peanuts and chopped cilantro.
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Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.