Yesterday, we picked up our second week of CSA from Evening Song Farm. My goodness, I am just amazed at how things are growing so close to our house and I have, with the exception of tomatoes, essentially just seedlings in the garden. Plus, it was nice to meet Kara’s mom – also a fellow New Jersey-ite – and chat over the farm, the old Jersey neighborhood (since I grew up in the town next door to where she lives) and Vermont. I also ran into another acquaintance while I was there and we had a nice chat about the yoga class in town, which I am now going to definitely give a try. I probably could have been there talking for at least another hour, happily chatting away, except Tim was with me and after he was chatting for a while, politely reminded me that he did have to study for exams. Not only do I get my veggies, but I also get to talk to a bunch of very interesting people. Oh well, off we went.

This week I chose a beautiful head of lettuce, baby bok choy, spinach, green garlic, scallions, arugula, and chard. The variety that you can choose from is widely assorted – there were also radishes, salad turnips, mesclun mix, baby lettuce, parsley and kale – although I am sure that I am missing a choice or two.

For dinner last night, we enjoyed the lettuce in a salad. Today, I am sure that I am going to make sauteed baby bok choy again. That was delicious.

Sauteed Baby Bok Choy

Needed:

1 bunch baby bok choy – with ends trimmed

2 cloves of garlic, minced

2 tablespoons olive oil

1 tablespoon Sriracha sauce

Process:

Saute the garlic in the olive oil at medium heat. Add the bok choy and Sriracha sauce.

Saute, stirring constantly until bok choy is tender crisp.

 

Advertisements