>> Bok Choi <<

Basic Bok Choi

Bunch of bok choi cut to bite size
1 – 2 garlic cloves sliced/minced
1 TBS of peanut, safflower, sunflower or canola oil (any neutral tasting oil)
salt and pepper (or can use a splash of soy instead of salt)
teaspoon of toasted sesame oil
sesame seeds
(use your wok if you have one this is a quick high temperture recipe)
Sautee the garlic in oil till fragrant in wok or skillet on high heat.  Add the bok choi and stir constantly till the greens are bright in color (about 2 – 3 mins).  Season with salt and pepper or a splash of soy sauce.  Turn the heat off and add the sesame oil.  Transfer to plate and garnish with sesame seeds on top.

Courtesy of Bay Ridge CSA Member, Yeonhee DeLorenzo

Bok Choi Kimchi

This is the quick version, kind of like a salad.

Bok Choi Kimchi (quick version – kind of like a salad)
Bok Choi cut to bite size (or for baby bok choi you can leave them whole)
2 teaspoons of fish sauce
1 teaspoon of low sodium soy sauce
*2 teaspoons of ground red pepper (korean)
2 teaspoons of sugar
2 – 4 cloves of garlic sliced paper thin
2 teaspoons of minced fresh ginger
1 Carrot julianned
1/4 of onion sliced thin
2 scallion julianned
Salt and sugar
Place bok choi in a colander and sprinkle in about a teaspoon each of salt and sugar.  Let sit in sink about 10 – 20 mins. (to drain water/moisture).  Meanwhile add the next 4 ingredients in a small bowl and stir to dissolve the sugar.  Add the garlic and ginger in the sauce.  Transfer the bok choi from colander to a mixing bowl and add the carrot, onion and scallion.  Pour the sauce in and mix with hand (or tongs if you prefer).  Cover and put in the fridge for an hour or so to let all the veggies/sauce marinate.  Serve with rice, or over warm or cold noodles, or enjoy as a condiment. 
Based on your taste, you may just need to adjust the amount of certain ingredients (for instance, our family are huge garlic freaks and likes a strong garlic/ginger taste).  Also, depending on the saltiness, you can rinse your bok choi after it has been sitting in the colander (although I don’t really reccommend this).  You can also just omit the soy or less fish sauce and just add more to the kimchi if not seasoned enough.
You can substitute the bok choi with sliced cucumbers or sliced radishes or other cabbages.
*if you don’t have the korean red pepper, you may be able to substitute it with hot sauce such as sriracha.  But some chili/hot sauce contains salt and/or sugar so you may need to adjust some ingredients to taste.

Courtesy of Bay Ridge CSA Member, Yeonhee DeLorenzo

Creamy Bok Choi Soup

1 tablespoon peanut oil
1/2 cup chopped scallions (about 3 scallions), divided
3 cloves garlic, minced (about 1 1/2 teaspoons)
2 teaspoons coarsely chopped fresh ginger
1 pound bok choi, chopped
1 large potato, peeled, diced
3 cups vegetable stock or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper hot pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons sour cream

1. Heat the peanut oil in a medium pot over medium-high heat. Set aside a couple tablespoons of scallions for a garnish. Add the remaining scallions, garlic, and ginger to the pot. Cook, stirring, until fragrant, about 1 minute.

2. Add the choy and potato. Pour in the stock or water and add the salt, pepper, and hot pepper flakes to taste. Increase the heat and bring to a boil; cover, reduce heat, and simmer until the potato is tender, about 20 minutes. Remove the pot from heat. Stir in the toasted sesame oil.

3. Transfer the soup to a food processor or a blender and purée. Ladle soup into individual bowls.

4. Garnish each bowl with a dollop of sour cream and some chopped scallion. Serve immediately.

Courtesy of Hearty Roots Community Farm.

During season, Weekly list will appear here

If you ordered an Egg share

During season, Weekly list will appear here

Order Pickup: 4/13/19

Deadline to Order: 4/11/19
(bread deadline 4/9/19)

Mom and Soonhee Garlic 2910906905946934943915949116811671164116211711169IMG_1665IMG_1666IMG_1663IMG_1664IMG_1668