Our Winter Share by Patrice Hall

 

Our Winter Share - How we used the root veggies!

by Patrice Hall

When the summer CSA share ended in November, I was worried that we wouldn’t get fresh veggies in the winter and miss all of the flavors we enjoyed last season.  Well, thank goodness we were able to have a winter CSA season this year, this helps to supplement our grocery shopping with locally sourced items.  Vegetables are usually shipped over long distances and sprayed to preserve them for the trip, CSA veggies are usually picked the same morning of the pickup day so we can enjoy the farm to table goodness.

The potatoes, onions, carrots, turnips and green vegetables were used throughout the week.  I cooked the cabbage on our pickup day, along with the leeks, and this made a very nourishing side dish for my baked chicken.  I have not used the pumpkin yet; I may roast it or make another soup. This is prime soup season since it is so cold outside, also I am happy we finally have snow!  Later in the week I made chicken soup with the root vegetables, seasoned with salt, pepper and garlic powder.  I usually add turmeric for color but didn’t have enough on hand.  The weather forecast states that it will be mid 50’s by the end of the week, so I may make stir fry with the greens, carrots and onions.  The soup I made this week was nourishing, and I am looking forward to what next week’s share will bring!

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Registration for our CSA Summer Shares is currently open! You can find more information and everything you need to register here: https://forms.gle/xPD8sf1BSkNXpVyGA

 

Roasted Bok Choy by Patrice Hall

 

Roasted Bok Choy

by Patrice Hall

 

(sourced from thespruceeats.com)

 

We have been receiving lots of Bok choy in our winter CSA shares, so I looked for a good recipe besides the usual stir fry.  One of my favorite sources is thespruceeats.com. It has a plethora of recipes, preserving tips and other ideas for using up veggies.  For this recipe, I used my CSA honey in place of the sugar, you can also use Bragg’s Liquid Aminos in place of the soy sauce.  The sesame seeds add to the texture and flavor, and it makes it look pretty on the plate.  I served this as a side dish to chicken baked with red bell pepper and rice, you can also add thinly sliced carrots to roast alongside the bok choy. In addition, I like using bok choy in stir fry because it keeps its size when cooked and the stalk adds a nice crunch.

Prep: 10 mins

Cook: 8 mins

Total: 18 mins

Servings: 2 servings

 

 

Ingredients

 

•  12 ounces baby bok choy, cleaned and cut in half lengthwise

•  2 tablespoons olive oil

•  Ground black pepper, to taste

•  1 teaspoon sesame oil

•  1 tablespoon soy sauce

•  1 teaspoon red wine vinegar

•  1 teaspoon sugar (or maple syrup)

•  1 teaspoon toasted sesame seeds

 

Steps to Make It

 

01  Gather the ingredients.

02  Preheat the oven to 400 F. Place bok choy on a rimmed baking sheet. Drizzle with olive oil and a few grinds of pepper.

03  Bake until stalks are tender, 6 to 8 minutes.

04  In a small bowl, combine the sesame oil, soy sauce, vinegar, and sugar. Whisk to blend.

05   Put bok choy on a platter or serving dish, spoon dressing over, and sprinkle sesame seeds on top. Serve immediately.

06  Enjoy.

 

How to Clean Bok Choy

 

The stalks of bok choy are prone to grit, much like leeks, so be sure to clean bok choy thoroughly before cooking. The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water. Gently shake and place on top of a clean kitchen towel or paper towel.

 

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Registration for our CSA Summer Shares is open until March 8, 2024. You can find more information and everything you need to register here: https://forms.gle/xPD8sf1BSkNXpVyGA