September 23, 2004
Week four of the CSA
I've started writing up little flyers to put in with the CSA baskets to explain what folks are getting. This is the flyer from yesterday.
CSA September 22, 2004
Hello CSAers! In your basket this week you will find:
red leaf lettuce
romaine lettuce
merlot lettuce
sun gold tomatoes
slicing tomatoes
red onions
arugula
young carrots
broccoli raab
bok choy
Broccoli raab is an Italian cooking green. We eat the whole thing, stalks, leaf and all. We like to coarsely chop it, add it to the water that we’re boiling pasta in for the last 4 minutes, drain, the toss with olive oil, garlic and capers. Or put the cooked raab, capers, garlic, olive oil on pizza dough, sprinkle with parmesan and bake.
Bok choy has been grown in China since the fifth century A.D. We like it simmered in broth with butter and garlic. We eat all of it except the very bottom.
The merlot lettuce comes from Holland where it is called Galactica. William Woys Weaver writes that, because of the color, it is very high in the antioxidant flavenol. The flavor is awesome.
Again, we are very interested in your feedback (and recipes!)!
Posted by maryellen at September 23, 2004 09:56 PMyum yum yummy! sounds great - even though I'm not a old shaw csa'er thanks for the tip on cooking bok choy, they sell it at the market around the corner but I hadn't been too sure what to do with it.
Posted by: jess at September 24, 2004 09:56 PMThere's a lot of recipes for bok choy on epicurious.com If you find one that's especially good, let me know, okay?
Posted by: Maryellen at September 25, 2004 08:42 PMIf you have any Chinese Oyster sauce (pretty available even in VT), bok choy is really nice stir fried with garlic, chicken or mushroom stock, and oyster sauce, with a bit of cornstarch/stock mix at the end to thicken the sauce. Some ginger, soy, cooking wine, or sugar can add to the flavor. The smoky slightly sweet and salty taste of the oyster sauce goes well with the watery and slightly bitter crunch of the bok choy. Mmm.
Also nice with soaked shitake mushrooms if you like them. You need to flavor the mushrooms a bit with soy and sugar though, and I haven't mastered making that at home.
Sarah
Sarah
Posted by: Sarah at September 26, 2004 09:45 PMThese two are sort of what I have in mind. WIth baby bok choy, you don't need to cut it up as much as they say:
http://www.globalgourmet.com/food/special/1999/wisdom/bokchoy.html
http://www.recipelink.com/mf/31/25606
