It’s so striking to me how much changes in two weeks! I was really surprised by the variety in this week’s farm share. Things are really starting to rev up! We got:
- 2 heads of lettuce
- a small amount of basil
- bok choy
- cabbage
- radishes
- spinach
- mixed Asian greens
- PYO (pick-your-own) sugar snap peas
- broccoli
Oh, the peas are so good! I was really happy that Drew took the time to get some (he knows how much I love them). Those will probably be devoured as a snack between today and tomorrow. The bok choy… Oy. Still have last week’s and still at a loss. I did find a bok choy salad recipe that I’m going to try. Basically it sounds like the Asian cole slaw I often make, but using the bok choy instead of cabbage. I’ll do that either tonight or tomorrow. With the broccoli I plan on making a broccoli and chick pea salad. The basil with be used maybe for a margarita pizza. Cabbage… lots of ideas, but nothing concrete yet. Cabbage is one of my favorite veggies! Maybe I’ll do some lazy golumpkis next week. The rest will go into salads. I never know what to do with the asian greens, so we usually just eat them raw. We’re not huge stir-fry fans here, so… salad it is! (And the kalanchoe is obviously not from the CSA – it’s the plant Drew brought to me in the hospital after having Laura!)
I like saying “lazy golumpkis.” I am not a huge bok choy fan either, but I did a stir fry with it and shitake mushrooms this week that I really enjoyed. You could do both heads in one meal — it cooks down quite a bit.
I am still *so* bummed that the “Laura” phlox couldn’t be delivered to you. I probably shouldn’t have told you about it and tried to order it again as a surprise! Ugh. 🙁 Sounds like you are feeling better and have lots of plans for some yummy cooking. We had PYO sugar snap peas last week, too. I made an awesome salad with them!
My mom made a really great cabbage and pork chop bake. She cooked the cabbage with a bit of sour kraut, some water(1/4 cup to begin with) and paprika. Added salt as well as pepper and pepper to the paprika and baked it till the chops were done.
Don’t know if you are a fan of Thai food but here are some recipes for the bok choy. You can definetly use both heads in the recipes as it cooks down like spinach.
http://thaifood.about.com/b/2009/03/01/beautiful-bok-choy-delicious-bok-choy-recipe.htm
I meant paprika to the pork. Oy.
I’d love your asian coleslaw recipe, esp if the kids liked it. I’m searching for more variety of hot weather/kid friendly fare!
WOW you got a bear cake with your farm share .. that is awesome!