Filed under: CSA | Tags: bok choy, braising greens, mesclun mix, sweet potatoes
CSA Winter Week 18:
(2-24-2009)
1) Bok Choy
2) Sweet Potatoes
3) Mesclun Mix
4) Braising Greens
Filed under: CSA | Tags: bok choy, chicken, japanese turnips, lamb leg steak, mizuna, pork bratwurst, pork chops, pork sausage, port ham roast, potatoes, tatsoi, tsunga
CSA Week 3:
(11-4-2008)
1) Japanese Turnips
2) Bok Choy
3) Potatoes
4) Tatsoi
5) Mizuna
6) Tsunga
I found this recipe online when looking for uses for bok choy. However, I made several changes and would probably adjust again next time around. (substitute tofu or mushrooms? less meat, more veggies!) Regardless, it was delicious. My take:
—
medium skillet
mixing bowl
cookie sheet
—
1 lb ground turkey
4 cloves garlic
1 inch ginger
3 cups bok choy, finely chopped
1/2 cup green onion, finely chopped
2 T soy sauce
2 T fish sauce
1 t sesame oil
won ton wrappers
—
Preheat oven to 400 F. Cook turkey, garlic, and ginger over medium heat. Drain.
Combine all ingredients and spoon one scant tablespoon, lengthwise, onto a won ton wrapper and roll, leaving ends open. Repeat and line up on pan.
Brush with sesame oil. Bake about 15 minutes or until golden.
Dipping sauce: equal parts soy sauce, rice wine vinegar, and sesame oil. Season with garlic powder and chili sauce to taste.
This week was veggies only. We got:
1 bag mixed braising greens including kale, various Asian greens, mustard and others
1 head mascara lettuce
1 head cimarron lettuce
1 head chadwick rodan lettuce
1 head blonde du chard lettuce
2 heads green bok choy
1 bunch radishes
(I can’t find the source of this recipe found online. Here is what I did.)
4 oz frozen shrimp, finely chopped
1 egg yolk, beaten
1/2 c. bok choy, finely chopped
1/2 c. onion, finely chopped
1 T. soy sauce
1/2 t. sugar
1″ chopped ginger
1/4 t. salt
1/8 t. pepper
20 won ton skins
chicken broth (1 cup for each bowl)
spinach (handful for each bowl)
chili sauce
fish sauce
scallions
Combine shrimp, egg, bok choy, onion, soy sauce, ginger, sugar, salt, and pepper. Put chicken broth on to boil. Spoon just under 1T off center on the won ton, roll and press with wet fingers to seal. Gently drop won tons into boiling stock for 3-5 minutes (cook only those you are serving immediately).
Place spinach into each bowl and chop scallions. Pour broth over spinach to wilt and divide won tons. Top with scallions and serve with chili sauce, fish sauce, and soy sauce to flavor broth.
Made this recipe and Won Ton Soup for dinner in order to use Bok Choy from our CSA delivery. It was tasty both the first and second time around. Won Ton recipe to come…
Filed under: CSA | Tags: bacon, bok choy, chicken, eggs, ham, lamb, lettuce, pork, sausage, spinach, spring onions
We’re so excited for our food delivery – a whole new way of eating to be discovered! We’re happy to support Coon Rock Farm and look forward to a summer of adventures!
