JUNE 8, 2021
Welcome to CSA! If you’re new, we’re happy to meet you. If you are a returning member, we’re delighted to see you again!
It has been so – dare I say it? – HOT! Hot, hot, hot! And humid. It is so uncomfortable, that the earth moved away from the sun to try to cool off. Things should get better later in the week, so you can enjoy your cool greens and veggies this week.
As always, the first few weeks include many greens, because they are ready to be picked. These early crops are truly welcome during a heatwave.
We are getting boc choy this week, a wonderful crunchy vegetable of Asian origin. So, here’s a simple recipe that will keep you cool and satisfied.
GARLIC SESAME BOC CHOY
3 TBS oil – any neutral oil: canola, vegetable, corn oil
2 cloves garlic, chopped
2 shallots, minced
4 boc choy
soy sauce to taste
2 tsp sesame oil
crushed red pepper (optional)
- Halve or quarter each boc choy, depending on the size of the bok choy, and wash under cold running water.
- Heat a large skillet or wok over medium-high heat and add the neutral oil. Swirl the pan to coat it with oil. As soon as the oil is wavy looking, add the garlic and the shallots, and sautè for 1-2 minutes, stirring constantly.
- Add the bok choy, soy sauce, and sesame oil. Toss and cover the pot. Cook for approximately 2 minutes, then uncover, toss the boc choy, and recover the pan. Continue to cook the bok choy until the white parts are crisp-tender.
- Sprinkle with crushed red pepper, if you’re using it, and drizzle with additional sesame oil, if desired.
HELPFUL HINT: Go easy on the sesame oil. It can be intense.
I hope you enjoy this delightful summer dish.
Have a delicious week!
Best,
Judi