Tag: bok choy

Posted on

JUDI’S RECIPES – WEEK 20 – OCTOBER 18, 2022

OCTOBER 18, 2022

Hello Everyone,

We’re almost at the end of our terrific CSA season. And a great season it has been! Have you ever seen more wonderful tomatoes?

Now that Fall is in full swing (the trees in the Hudson River valley are stunning right now – stay tuned, New York City!), we can enjoy all the colors. The best of the fall harvest is now coming in. And that includes Fall greens. This week we have Bok Choy, a delightful vegetable that doesn’t require fancy preparation to make it appealing. Good seasoning and a simple saute will do the trick.

SAUTEED GARLIC BOK CHOY

INGREDIENTS

3 TBS vegetable oil

3 cloves fresh garlic, minced or chopped

2 shallots, finely chopped

1 bok choy, washed, dried, and halved or quartered, depending on size

2 TBS soy sauce

1/2 tsp sesame oil

crushed red pepper (optional)

DIRECTIONS

1. Heat the vegetable oil in a large skillet or wok. Add the shallots and saute over medium heat until translucent. Add the garlic and saute just until you can smell the garlic, about 30 seconds.

2. Add the bok choy and continue to cook for two or three minutes. You want it to remain crisp.

3. Add the soy sauce and continue to saute for another two minutes.

4. Add the sesame oil and the crushed red pepper (if you are using it). Toss everything just until the sesame oil has coated the bok choy, about one minute.

Serve and enjoy.

HELPFUL HINT: This make a great dinner dish with scallion brown rice and a piece of chicken or fish.

ANOTHER HELPFUL HINT: If you’re feeling wicked, a splash of white wine before you add the bok choy will elevate this dish.

Enjoy the bok choy and have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 1 – JUNE 4, 2019

June 4, 2017

Welcome back everybody! We’re so glad to have you back for another CSA season.

As is always the case at the beginning of the season, we are getting lots of greens. Fresh and delicious,  they are so good for you!

Today’s recipe is quick, easy and delicious.

STIR FRIED BOK CHOY WITH GARLIC AND GINGER

Ingredients

  • 2 tsp avocado oil
  • 1 bok choy sliced in half
  • 1/2 tsp minced ginger
  • 1 garlic clove minced
  • 2 tsp water
  • salt and pepper

Instructions

  • Heat the avocado oil in a wok or sauté pan on medium heat.
  • Add the minced ginger and minced garlic and stir for 30 seconds.
  • Add the bok choy and  stir fry for 2 minutes, turning once.
  • Pour two tablespoons of water into the pan, cover and let cook for 2 minutes more.
  • Turn off the heat, add salt and pepper and serve.

Delightful!

HELPFUL HINT: Use tongs to turn the bok choy. Much easier than using a spatula.

Enjoy! And have a delicious week!

Best,

Judi

Posted on

Week #20 — Note from the Farmer — Cauliflower Soup Recipe, Boc Choy recipes, more

Dear CSA Member,

As the season slowly winds down we have had member request for winter coffee shares. If you are interested in ordering coffee for the winter months you can order directly from the marketplace. The coffee is freshly roasted and will keep for the winter stored in a cool dry area.

Other items are available through the marketplace as well such as vegetables & fruit in bulk. (Collard Greens, Lacinato Kale, Red Russian Kale, Curly Kale and weekly apples) These items are great for freezing!
Don’t forget your Honey, Maple Syrup, and Seed Oils! These items are also available through the online marketplace. Order soon as quantities are limited this time of year.

To Order Click Here

This week in your share you will be receiving Boc Choy! A little taste of spring! (as we head into fall) This is just one of the few items that we seed and plant again for the fall. This crop like the mustard, mizuna and arugula do well in cooler temperatures. They will not grow well in the heat of summer. You will also be receiving the first fall harvest of Cauliflower! We hope you enjoy!
I have added some helpful cooking tips and recipes below. One recipe is from a CSA member!

Cauliflower Soup
Judi Katz-Schwartz, Yoo Mi Thompson

Ingredients:
• 3 tablespoons olive oil
• 1 medium onion (6 ounces), sliced thin
• 1 head very fresh cauliflower, about 1-1/2 pounds
• Salt, to taste
• 5 1/2 cups hot water, divided
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste

Directions:
1 Heat the olive oil in a heavy pan. Saute the onion in the olive oil over low heat without letting it brown for 15 minutes. This is called “sweating”.
2 Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until the cauliflower is tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook uncovered for another 20 minutes.
3 Purée the soup in a blender (you’ll have to work in batches) to a very smooth, creamy consistency. Let the soup stand for 20 minutes. It will thicken slightly.
4 Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

Bok Choy- Bok Choy is great sautéed, steamed or even eaten raw.
Try this Apple Box Choy Salad A great fall Bok Choy recipe.

Ancho Peppers- This week you will also be getting Ancho Peppers. Ancho peppers are a mildly hot pepper. They add a little spice to your dish and are great in chili.

Enjoy!
-Candice for Everyone at Stoneledge Farm

Posted on

What’s in the Bag — Week 2

Dear CSA Member

The farm is in overdrive this month with transplanting, seeding, cultivating, hoeing, picking, delivering, fertilizing…all in a crazy whirl of activity. The sun is shining and the plants are growing by leaps and bounds.

As we move from spring time into summer the vegetables that will fill your share will change. The cool spring loving plants will be replaced by those that soak in the heat and sunshine. This is still a transition week and there will be some of the same crops that you received the first delivery.  Mustard, Mizuna, Chinese Cabbage, Garlic Scapes, Lettuces are still producing beautifully. New this week will be Bright Lights Swiss Chard, Arugula and Summer Spinach. The Bright Lights and Summer Spinach are so delicious and the colors spectacular.  Almost a bouquet of vegetables.

Members have been sending recipes for Greens and you can find them on the farm website Recipe link. Many of the recipes for the early Oriental Greens are interchangeable so check under the Bok Choy link as well and substitute Chinese Cabbage for the Bok Choy. If you have favorites or a favorite on line blog or link for recipes, please send it to me so I can share it with the other CSA members.

As a CSA member you can also go online and order from the online CSA Market Place.  Just click the Market Place link on the left side bar.  Freshly roasted coffee that we have imported the beans from our fellow farmer partners in Guatemala and Honduras. All of our coffee beans are Organic, Fair Trade and locally roasted and some of the best tasting coffee around.

Honey, Maple Syrup and products from our farm: Salsa, Tomato Sauce, Raspberry Jam (no seeds), Dill Pickles. Fruit products include Apple Sauce, nothing but apples, Apple Butter, Pear Butter. All of the products have been locally processed. Your order will be delivered with your CSA share.

If you are an Additional Contact on the account, the order, for now, will need to go through the main shareholders account.  We are working with the programmers to include a function for Share Partners to have their own accounts to log in and order. I hope to have information about that next week.

Members have also been inquiring about adding a Fruit Share if they have not done so already. We will be accepting additions of Fruit Shares until the end of June. If you would like to add a Fruit Share to your account, go to the farm website homepage, click on My Account under the center photo and log in. Click on Add Subscription in the green Summary box on the right. Advance past the Vegetable Share page by hitting Next and add the share.

Enjoy the Vegetables
Deborah
for everyone at Stoneledge Farm
Pete Sr, Peter, Arliss and the crew