#Stir-Fried Baby Bok Choy

[stenoodie]

Miss Qu Barbecue & Restaurant at Commerce Gate

Miss Qu Barbecue & Restaurant at Commerce Gate. #bambooskeweredfish #beefskewers #milkbread #sogood #veryspicy

Miss Qu Barbecue & Restaurant located at 505 Hwy 7, Unit 91-92, Thornhill Last Friday night, we had a mommy-daughter date at Miss Qu Barbecue & Restaurant (曲小姐江湖菜烧烤酒馆).  I spotted this restaurant the last time that the husband and I had date night in this plaza.  Miss Qu Barbecue & Restaurant is a new restaurant to grace the restaurant scene at Commerce Gate Continue reading Miss Qu Barbecue &…

[randomprose]

“What are you doing?”

Guan Shan doesn’t pause as he drops a piece of stir fried carrot on He Tian’s bowl.

“Feeding you, you ungrateful dick.” Guan Shan says over a mouthful of sweet and sour fish. And then, just to prove his point, he also picks up a slice of mushroom and deposits it on top of He Tian’s rice. “Eat up.” 

“What am I a rabbit?” He Tian grouses as he picks at the different vegetables Guan Shan kept on piling at his bowl over the course of dinner. There’s not even any meat in it. “I don’t remember being a vegetarian.”

“Oh, believe me. I know you’re not.”

He Tian makes a face at the greens on his bowl which Guan Shan pointedly ignores. Beside them, Jian Yi and Zhan Zheng Xi are fighting over the last piece of shrimp. On both ends of the table sit Qiu-ge and He Cheng quietly eating and the only ones exercising proper dining etiquette. 

Zhan Zheng Xi snags the last piece of shrimp but willingly relinquishes at Jian Yi’s pout. Qiu-ge rolls his eyes at the exchange as he reaches between them for another slice of pork feet.

They weren’t supposed to be part of dinner. The whole affair was supposed to be just for two. He Tian got a new place downtown and asked (read: demanded, made) Guan Shan come over and cook them a housewarming dinner. Ten minutes into Guan Shan bossing around He Tian to cut vegetables, the doorbell rang because somehow Jian Yi found out and wanted a free meal as usual. He bodied his way in with Zhan Zheng Xi in tow because where Jian Yi goes he goes. 

He Cheng and Qiu-ge arrived just as they were setting the table. He Tian had hit Jian Yi over the head for being a blabber mouth and didn’t want to let them in, but Qiu-ge muttered something about a burned house and a flooded bedroom as he pushed He Tian aside. He never did forget that incident the one (and only) time he bought them dinner. At least they brought dessert and wine. The good expensive kind. 

Guan Shan just thanked all fuck he followed his gut and made enough food to feed more than four.

He moves to put a piece of bok choy on He Tian’s bowl but his chopsticks get intercepted. He looks up and meets He Tian’s eyes. 

Stop. Don’t you dare.

His hand moves and drops it on the bowl anyway, delicately balancing it amidst the rice and all the other vegetables He Tian has moved around and still refuses to eat.

I dare.

“Fuck, Guan Shan. If you insists on shoving a balanced meal down my throat at least put some meat in it too.”

“Fine,” Guan Shang sighs muttering ‘picky eater, fucking child’ under his breath. “There.”

He puts a piece of chicken breast on He Tian’s bowl. Steamed. No Sauce. White meat.

He Tian sends him an annoyed smile. The glint in his eyes tells Guan Shan he’s about to try his patience some more and do something stupid.

“I’ll eat the vegetables if you feed them to me, darling~.”

He Tian says this with a sugary smile not caring if He Cheng is literally on the same table and witnessing his brother acting shamelessly. His tone is lilting with the pet name as an annoyingly cloying cherry on top, all meant to embarrass Guan Shan, he knows, but years of being exposed to He Tian’s shamlessness has somewhat immuned him to his antics. Somewhat.

This is one of those times. Guan Shan takes food and nutrition very seriously. 

“Fine.” Guan Shan picks up the piece of bok choy and puts it near He Tian’s mouth. “Open up.”

He Tian rears back as he looks at the piece of vegetable like it personally offended him. Then he looks at Guan Shan, nonchalantly but expectantly holding up his chopsticks as if feeding a child, and glares.

“Mo Guan Shan.” A warning.

“He Tian.” A challenge.

The table has grown silent as everyone watches the exchange. He Cheng sips at his wine and continues to eat, acting like he doesn’t care and pretending the scene in front of him doesn't interest him, but He Tian knows he’s waiting as well. No one has ever succeeded in making him eat his vegetables. Not the baby sitters, not the maids, not He Cheng, not even their own mother.

He Tian’s glare intensifies, feeling like a cornered animal. There’s oyster sauce dripping down the bok choy’s stem. He tries to convey a promise of wicked retribution to try and scare Guan Shan into backing down but he just meets He Tian's glare with a look that says 'If you don't eat your vegetables I will never cook for you again. Ever.' 

And He Tian can say he doesn’t care. It’s just food after all and he's got the money to eat good food whenever the fuck he wants if he feels like it. But the truth is it’s a real threat because he’s always really liked Guan Shang’s food. His cooking has truly elevated ever since he started apprenticing under a chef that own’s a famous family restaurant at Dongcheng. He’s saving up money to go to culinary school next year. Get proper professional training and get certified. When that happens, Guan Shan’s food is gonna be stupidly hella good and if He Tian doesn’t yield now Guan Shan will surely make good with his threat. He'll probably still cook for Jian Yi and Zhan Zheng Xi just to spite him and He Tian really doesn’t want that.

So He Tian opens his mouth and lets Guan Shan feed him his stupid vegetables. 

Beside them, He Cheng stifles a smile through his wine glass. ‘Whipped’ his eyes taunts and He Tian glares at him acidly through his mouthful of bokchoy. 

Later, when the table has been cleared and they’ve all had dessert, He Cheng gets a call and he and Qiu-ge excuse themselves to leave. He Tian walks them to the door, anticipating an order or a job assignment. There usually is something whenever He Cheng gets a call that requires him to leave immediately.

“Nice wife you got there,” He Cheng comments as he puts on his coat.

A teasing instead of an order.

It catches He Tian off-guard. His eyes stray to where Guan Shan is making Jian Yi do the dishes while Zhan Zheng Xi cleans the pots and pans. He’s got a plain white apron on and a towel drying a plate Jian Yi has finished washing. He makes him redo it when he deems it not clean enough. The kettle sounds off and Guan Shan goes to turn it off. There’s three mugs with instant coffee on the counter and one with a teabag of green tea for Jian Yi.

And suddenly, He Tian is hit with the word. Wife. Guan Shan will blow his top off if he finds out he’s being referred to as such so He Tian thinks of another word. Husband. The word hits him like a freight train, heady with the images it implies. 

Fuck. He Tian will gladly be called the wife if he gets to call Mo Guan Shan his husband.

“He’s uh—Huh. Hm. Yeah. That’s—He’s…Yeah.”

He Cheng follows Qiu-ge out the door. He lights up a cigarette, shaking his head at his brother and thinks, 'Whipped'.

[kittyit]

eating a full bowl of deep discount close dated immi creamy "chicken" flavor plant-based high protein low carb ramen soup with microgreens and mayo and nutritional yeast and stir fried baby bok choy and cashews and onions and being a cunt

[alex51324]

Week 4 Farm Box!

Today we begin with a round of "What's That Vegetable?"

Here's our contestant:

I got it out of the swap box, in exchange for a lettuce the size a toddler. Here's the base of one of the bunches:

I haven't even started on last week's lettuce yet, and I still have some from Week 2. So I took this because it's A) Not Lettuce, and B) smaller.

Here's a sample leaf:

My best guess is Baby Bok Choy, but in the pictures I'm finding, the stems are wider and whiter than this. So I'm not sure if this is More Baby Than Usual Bok Choy, a different variety, or something else entirely.

On a related note, does anyone have recipes for baby bok choy/similar greens? I know it's good in stir fries, but they didn't give me anything else stir-fryable, and I hesitate to go out and buy more vegetables in order to use up the vegetables to whom I have already made a commitment.

Anyway, here's the rest of this week--we have a special guest star!

From top left, we have:

?? Possibly baby bok choy

Dandelion greens

A thankfully Smallish bunch of kale

Green garlic

Scallions

Asparagus

Thyme

Jerusalem Artichokes, and

--drumroll, please!

Strawberries!!!!

The strawberries are a surprise treat! The "what to expect" email from the weekend didn't include them, and then the "what you're getting" email from this morning said that they were out of dandelion greens and scallions, so we were getting strawberries instead.

I would 100% have taken that deal, but the more eagle-eyed reader may have noticed that I did get dandelion greens and scallions. ¯\_(ツ)_/¯

Also, my fruit subscription doesn't start for a few weeks yet, and I'd heard that strawberries were coming ripe early this year in my area, so I was worried I'd miss them.

For this week my plans include

A big dish of strawberries with sugar on them

Roasted jerusalem artichokes and asparagus, probably with whatever fish I've got in the freezer (will use some of the scallions, garlic, and thyme)

Salad using last week's radishes and lettuce, I guess

??? Something using the bok choy/whatever, and ideally the dandelion greens and kale too--suggestions welcome!

I guess I could buy just some carrots and peppers, and then use those in both the salad and a stir-fry? And then the stir-fry could have a couple of radishes in it, too, along with greens, garlic, and scallions, and maybe some shrimp or something. Then I'd just need a sauce of some kind.

[sylviadragon]

just like meats and cheeses, veggies often need to be prepared and paired with complimentary flavors to get the best out of them- so if you have only ever eaten them raw or steamed and been disappointed, they may seem rather bland. here are a few easy-to-make "fancy" dishes.

-Oven roast things with some herbs, olive oil and salt. use a baking bag if you dont want it to dry out too much. root veggies often work well this way.

Asparagus (clip off the woody ends) is really tasty with a little bit of garlic salt and butter brushed on them, sprinkled with parm and a squeeze of lemon. bake at 350 for about 20 min.

Green veggies, such as green beans or brussel sprouts, are really tasty when stir fried with some bacon, onion, garlic and sesame oil.

you can make a really simple carrot, squash and broccoli medley by stir frying them with some garlic, salt and butter.

you can stir fry or steam a mix of veggies for tasty rice bowls! carrot, cabbage, squash, baby bok choy, onion, and broccoli can all be mixed and matched for a quick steaming option. top it off with rice and a little meat and mix and match with a rotation of your favorite sauces for easy meals. (teriyaki sauce, soy, coconut, stir fry, peanut sauce, ect.)

i mean this in the gentlest way possible: you need to eat vegetables. you need to become comfortable with doing so. i do not care if you are a picky eater because of autism (hi, i used to be this person!), you need to find at least some vegetables you can eat. find a different way to prepare them. chances are you would like a vegetable you hate if you prepared it in a stew or roasted it with seasoning or included it as an ingredient in a recipe. just. please start eating better. potatoes and corn are not sufficient vegetables for a healthy diet.

[mysticdragon3md3]

Seriously.

I loved eating broccoli as a kid, because the florets soaked up all the sauce. My mom let me cut off the more bitter stems and give them to my dad, since they were his favorite part. But i eventually got too lazy for that and started eating the stems myself.

Just expand your cuisine options. There are lots of cultures that have cooked some bitter, healthy veggies for generations, and have centuries of experience in knowing how to make it taste good. Yet so many people only know about steaming, boiling, or slathering veggies in butter or cheese. Or worse, they think the ingredient has to stay plain, because "it's supposed to be 'health food'." No! It's supposed to be food! And taste good too! You can't just steam a vegetable, plain, and expect it to always taste good. Try some stews and stir fries! Anyway, if you develop a taste for healthy ingredients, then you'll automatically eat it more often, and that'll be healthy. And that starts with making it taste good.

Like, I've seen Westerners insist on eating taho/tofu pudding plain because they think It's "diet food". What?!? You're supposed to eat it with caramel sauce! And i know from experience, once you get a taste for it, you need less and less caramel. Though, i think i recently saw taho re-marketed in an American store as "vegan yogurt". And i guess, plain taho is similar to plain yogurt. But just put the caramel sauce on it, you guys. You can candy some ginger in the caramel sauce too.

And I'll never get over the first time i tried broccoli with cheese, just to try how I'd seen/heard everyone else eating it, and it tasted like rubber. Cheese is the American go-to condiment to make everything taste good???? I can't believe I'm American sometimes. But im also Asian, so i know soy sauce is infinitely better for broccoli.

And expand your vegetable options. Broccoli, brustle sprouts, green beans, and spinach get treated like the only green veggies sometimes. Try some chayote, some gai lan, some yam leaves, daikon, kobocha, bamboo shoots, mustard leaves, leeks, etc. And eat more mushrooms, and more types. Same for peas; eat more snow peas. Eat the young versions of veggies. You don't always have to eat the bitter, older versions. Eat the young green beans and the baby bok choy.

And don't shop at those expensive chain grocery stores that make their "international foods section" look fancy. Find an Asian market, where the produce isn't all pretty, but it's still good, and there's a lot of it for cheap. Buy a cheap, fresh, fried fish while you're there. Lots of old countries developed their cuisine under famine and low resources, so there are lots of historically tried and true recipes that use cheap ingredients.

And find out HOW you like your veggies. Not all of them taste best steamed/boiled or sauteed (and everyone has a different preference). Try some eggplant, and don't just roast it. Put it in omelets and stir fries, after roasting. You can't just cook everything in water or chicken stock, and call it a day. Try the tamarind powder or fish stock. Try adding miso or ginger. Try stock made from shrimp shells. Maybe you'll prefer cabbage with tamarind more than soy sauce. I found out i like my cabbage boiled extra soft, with no crunchiness.

Expand your flavor palette, and one day, you'll wake up and realize you're excited to eat bittermelon. And bellpeppers outside of pizza. And avocados as desserts.

[cagemasterfantasy]

Fried Soy with Vegetables

Serves 4

Ingredients: 1 14- to 20- Ounce block firm or extra-firm tofu, 3 Tablespoons soy sauce, 2 1/2 Tablespoons Shaoxing rice wine or dry sherry, 3 Teaspoons toasted sesame oil, 1/3 Cup low-sodium chicken broth, vegetable broth, or water, 1 Teaspoon light brown sugar, 1 Teaspoon cornstarch, 6 Medium scallions, white parts minced and green parts cut into 1-inch lengths, 1 1/2 Tablespoons minced or grated fresh ginger, 1 Tablespoon minced or grated garlic, 1/4 Cup neutral oil, 3 3-Ounce baby bok choy (about 5 inches long), trimmed at the base and quartered lengthwise, 2 Medium carrots, peeled and cut into 2-inch matchsticks, 1 Large red bell pepper, cored, seeded, and cut into 1/2 inch wide strips, Kosher salt and freshly ground black pepper

Line a small baking sheet or cutting board with a clean kitchen towel or triple thickness of paper towels. Halve the tofu block lengthwise cut each half into 1 inch thick slices and arrange on the prepared baking sheet. Top the Tofu with another clean kitchen towel or triple thickness of paper towels and a second baking sheet or small cutting board. Weight it down with a large skillet or pot (or something of similar weight) and set aside to drain for 20 minutes.

On a large shallow dish arrange the pressed tofu slices in a single layer. In a small bowl combine 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine and 1 1/2 teaspoons of the sesame oil and whisk to incorporate. Pour over the tofu turn the slices to coat (take care not to break them) and let marinate for 15 minutes turning them again halfway again.

Meanwhile in a small bowl combine the remaining 2 tablespoons soy sauce remaining 1 1/2 tablespoons rice wine remaining 1 1/2 teaspoons sesame oil the chicken broth brown sugar and cornstarch; whisk to blend; and set aside. In another small bowl, combine the scallion whites, ginger, garlic, and 2 teaspoons of the neutral oil; stir to incorporate and set aside.

In a large nonstick skillet over high heat warm 2 teaspoons neutral oil until shimmering. Tilt the skillet to coat the bottom add the tofu in a single layer and cook undisturbed until browned on the bottom, 2 1/2 minutes. Turn the slices and continue cooking until browned on the second side 2 1/2 minutes. Transfer the tofu to a large bowl cut the slices in half if desired and set aside.

Return the skillet to high heat add 2 teaspoons neutral oil and warm until shimmering. Tilt the skillet to coat the bottom add the bok choy cut side down sprinkle lightly with salt and cook undisturbed until spotted with brown on the bottom 2 minutes. Turn the pieces so the second cut side is down and continue to cook, undisturbed until that side is spotty brown and the bok choy is barely tender, 2 minutes. Transfer to the bowl with the tofu.

Return the skillet to high heat add 2 teaspoons neutral oil and warm until shimmering. Tilt the skillet to coat the bottom add the carrots bell pepper and 1/4 teaspoon salt and cook stirring occasionally until barely tender, 2 minutes.

Adjust the heat to medium clear the center of the skillet add the remaining 4 teaspoons neutral oil and allow it to warm for a moment. Add the ginger-garlic mixture and cook stirring and mashing the mixture until fragrant 45 seconds. Whisk the soy sauce mixture to recombine add to the skillet and cook stirring constantly until the sauce is thickened 45 seconds.

Add the tofu bok choy scallion greens and 1/2 teaspoon salt to the skillet and season with pepper. Cook stirring constantly until heated through and coated with sauce, 1 minute. Divide among 4 plates and serve immediately.

Source: Flavors of the Multiverse.

[nyawns]

Some quick additions from me (source: I’m lazy asf and don’t like to cook):

NOTE: I’m writing these so that someone with little to no experience cooking can cook them(:

•salad kits (if you can find them for cheap you can combine this and eat rotisserie chicken on the side and have a healthy tasty and cheap meal)

•fried popcorn chicken (used to make this at the boba shop): -cut up boneless chicken thighs into desired sized chunks after cutting off the fat -coat the chicken pieces in a mixture of potato or corn starch, flour, pinch of baking powder, pinch of baking soda, salt, pepper, & garlic powder (& chili powder if u want it spicy) (the amounts of each thing dont matter and I would say put more starch than flour but do whatever u want) -fry it at about 375 for about 4 mins (may be more or less time just use your judgement u can cut the chicken to check if it’s cooked) -after it’s done I recommend sweet chilli sauce for dipping but you can dip it in anything ofc. •Baked fish: -buy a pack of those frozen filets any fish is fine but my favorite to do this with are salmon and tilapia -coat a baking dish (I use the oven-safe glass kind) with a thin layer of butter and sprinkle on your dried herbs/seasonings (I always use no salt seasoning, seasoned salt, garlic powder, and pepper but feel free to use whatever you like) -thaw the fish briefly by running cold water over the fish until it feels not-frozen (you dont have to do this step but whether you do or not adjust your oven temp/cooking time accordingly) -place fish filets in glass dish and on top of fish spread butter, put more seasonings on top the fish, slice lemons and place on top/around fish (dont squeeze more than a little juice unless you want the lemon flavor to be pretty prominent) -put fresh herbs on top if you have them (I recommend rosemary and thyme honestly these are the best ingredients in the dish and make it all come together) -if you lightlyvthawed the fish, bake at 425F for 20 mins (may need to do some trial and error bc every oven is different- you can always bake it more but not less- feel free to check it when you think it’s done with a fork to see if the middle is cooked all the way (shouldnt look translucent)-the packet with the fish also usually has instructions on how to cook it. •steamed veggies with mac n cheese: ok so idk if this is cheating but you can literally make any steamed veggies in 5 mins in your microwave and it’s the easiest thing ever. Either buy the bag of veggies that says on the package that you can steam them in the bag (follow directions on the bag) or use one of those microwave steamer containers (you can look up on google or sth if you have no idea what I’m talking about) With this You can also prepare kraft mac n cheese in like 15 mins or less. Or alternatively, for veggies with rice you could just cook up some rice in a rice cooker in 20 mins. Downside: veg & rice is pretty bland but you can add seasonings and sauces to your tastes •veggie stir fry: tastier alternative to previous but takes a bit more work (and again this would be good served with some rice cooker rice & you could also do a pack of seaweed or sprinkle some furikake for extra flavor) -get desired veggies and wash them (or buy prewashed to save some time)- cut them up to desired sizes (good veggies for this are imo broccoli, baby bok choi, & carrots and celery sliced thinly but even just 1 veg will work for this) -put some oil in a pan an stir fry some diced onion and minced garlic on medium low heat until the onions are translucent (careful not to burn it) -add ur veggies (if doing multiple veg add the ones that take longest to cook first, like carrot and broccoli), add in a bit of oyster sauce and sesame oil and stir to combine/coat your veg (dont put too much sauce or itll be too salty/strong) -add seasoning to taste (I like white pepper, no salt seasoning, & garlic powder) -that’s it! Just cook it until you can poke a form through all the veg and it feels not crunchy- the texture is up to you but if you cook everything too long it’ll get too mushy. •egg and rice: listen, I know it sounds basic asf and it is but this is one of my top comfort meals: all you do is scram

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[lokate]

Recipe for Baby Bok Choy and Shiitake Stir-Fry A mixture of oyster sauce and rice wine is stir-fried with bok choy, mushrooms, ginger, and garlic. 2 medium garlic cloves minced, 1.25 pounds baby bok choy chopped, 1/2 teaspoon kosher salt, 2 tablespoons rice wine or dry sherry, 1/2 cup low-sodium chicken or mushroom broth, 2 tablespoons oyster sauce, 3.5 ounces shiitake mushrooms stems discarded and caps sliced, 1.5 tablespoons peanut or vegetable oil, 1 piece ginger root peeled and minced, 2 teaspoons cornstarch

[ryancabal]

Quick Baby Bok Choy with Garlic Baby bok choy is stir-fried in a wok with soy sauce, garlic, sugar, and sesame oil for this quick and tasty vegetarian side dish.

[newhandsband]

Baby Bok Choy and Shiitake Stir-Fry Stir-fried bok choy, mushrooms, ginger, and garlic are tossed with an Asian-inspired oyster sauce and rice wine mixture.

[dailyclawen]

Thai stir-fried noodles with soy sauce, shrimp, and baby bok choy, Pad See Ew.

Bring the flavors of Thailand to your dinner table with this amazing Pad See Ew recipe. Your taste buds will thank you.

[edgewaterfarmcsa]

CSA WEEK 12

P i c k l i s t

Bok Choy - Napa Cabbage - Green beans - Shishito Peppers - Cayenne Pepper - Sweet Peppers - 

Cherry Tomatoes - Mint - Carrots - Cilantro

This week at edgewater: 

The cilantro continues to thrive.  I bet over the past few weeks you’ve had a hankerin for some basil… me too.  However, the herbs were flooded with river water back when we considered ark building, and it takes a minute to get the next planting going (yup, We are still seeding and planting over here!).  Also we’ve seen signs of downy mildew around the plants which is kind of like an airborne kiss of death for basil… So this Summer as a result, we continue to celebrate cilantro- who, as it turns out, loves a rain girl summer. I am aware that cilantro is not everyone’s fave herb- so thank goodness for Mrs. T and the mint she picked this week to distract the cilantro haters among us.  A new planting of parsley has started to fluff up and stretch its wings- and to be safe, we planted it in a greenhouse because you just can't trust the skies these days.  Fingers crossed you get dazzled with these bunches over the next few weeks, but until then, cilantro is queen.

Also over the next few weeks, get pumped!  It is officially cherry tomato overwhelm in the fields/ the packshed/ the farmstand/ the co-ops/ your kitchen etc.  Embrace this moment, and make some cherry roasted tomato candy to be eaten on everything all the time (recipe to come, probs next week).  

AND LASTLY FOR NEXT WEEK, we are in the midst of planning our Fall CSA, which is a mini extension of Summer, but sub out tomatoes for winter squash.  STAY TUNED FOR DEETS!

FARMY FOODIE PRO-TIPS: 

First off, bok choy + napa + carrots + hottie pep, HELLO KIMCHI! Cruise back on the Edgewater Farm CSA blog to week 4, for an easy peasy kimchi recipe.  Look for, BAECHU KIMCHI BY MORIHOUSE (@mori.house)

(This is admittedly an extremely New England version of a Thai Salad. It does its best to mimic the heavenly Som Tam papaya salad that you will find all over Thailand, but here we are in the upper Valley with 0 papayas in sight.  Give it a shot, I think you will be delighted with the results)

750g raw french green beans

1 cup baby tomatoes (halved)

2 yellow onions

1 1/2 cups raw peanuts

1/2 cup grapeseed oil

1 cup fresh cilantro leaves

1 cup fresh mint leaves

1 cup fresh basil leaves

Dressing

2 cloves garlic, finely minced

2 tbsp fresh lime juice

3 tbsp white sugar

3 tbsp fish sauce

1 tbsp fresh birds eye chili, diced

Instructions

Preheat your oven to 350 degrees and place raw peanuts on a baking sheet.

Slice onions in thin half-moon rings, and then heat up grapeseed oil on medium heat.

Roast the peanuts in the oven for about 10 minutes until they start to brown.

Cook the onions for 15-20 minutes until they're brown and crispy. Stir every few minutes so they brown evenly.

In the meantime, prepare the rest of the salad. Mince the garlic, birds eye chili, and slice your tomatoes if you haven't already. Clean and cut your green beans into bite sized pieces.

In a large bowl, make the dressing by combining all of the ingredients using a whisk (garlic, fish sauce, lime juice, sugar). Add half of the diced chilis and taste the sauce to see if it's the right level of spice before adding more.

Once your onions have finished cooking, remove and place on a plate lined with a paper towel.

Remove your roasted peanuts and once cool, lightly chop them.

Add your green beans and tomatoes into the large bowl and toss with the fresh herbs. You can keep this for a few hours in the fridge.

When you're ready to serve, add in the fried onions and roasted peanuts.

Salsa Very Verde

FROM THE cookbook,

That Sounds So Good by Carla Lalli Music (which i highly reccomend getting a copy :)

JENNY’S NOTE: My brilliant friend Claire made this last week, and I had to nab the recipe for ya.  You might need more herbs than what is in the CSA this week, BUT I highly recommend holding onto this recipe, making it with what you have in sight and schmearing on everything.  It’s too damn good. 

2 oil-packed anchovy fillets

Kosher salt

1/2 teaspoon crushed red pepper flakes

1 garlic clove, finely grated

1 shallot, minced (your red onion from last week is fine)

2 tablespoons capers, drained and finely chopped

1-inch pieces spicy green chile (such as jalapeño or serrano), finely chopped

2 cups thinly sliced tender herbs (such as basil, parsley, tarragon, chervil, chives, cilantro, and/or mint), loosely packed

1 cup extra virgin olive oil

1 tablespoon cider vinegar

Freshly ground black pepper

Place anchovies on cutting board and sprinkle with Kosher salt. Finely chop anchovies, then use the edge of your knife to smash them against the cutting board until they become a paste. Scrape into a medium bowl and add red pepper flakes, grated garlic, shallot, capers, and green chile. Add the chopped herbs and olive oil and stir. Once combined, add cider vinegar and taste to adjust seasoning with salt and pepper.

Charred Shishito Peppers

(THE SECOND* SIMPLEST WAY TO ACHIEVE THE PERFECT BITE)

2 teaspoons grapeseed or olive oil

1 pound shishito peppers

Flaky sea salt

Directions

In a large cast-iron skillet, heat 1 teaspoon of the grapeseed oil. Add half of the peppers and cook over moderately high heat, turning occasionally, until charred and tender, about 4 minutes. Transfer to a large bowl. Repeat with the remaining oil and peppers.

season with flaky sea salt. Transfer to a platter; eat  ASAP

*FIRST SIMPLE WAY TO ACHIEVE EATING PERFECTION INVOLVES ONE TOMATO AND A DASH OF SALT

[alex51324]

Farm box week 19!

Fruits this week are watermelon, peaches, and a brand new one, grapes!

Vegetables are yellow squash, potatoes, sweet potatoes, carrots (with greens), baby bok choy, lemongrass, green beans, and onion.

So I'm thinking stir fry, obviously, and maybe potato & sweet potato hash, with fried eggs on top. I've never cooked with lemongrass before, but I imagine that goes in the stir-fry somehow. (Some of it, anyway. Can I dry the rest? Does anyone know? I guess I can look it up.)

And it's a cheese week, so I got these, too!

Feta, cheddar, and Dew Drop--I just started the other Dew Drop they sent me a few weeks ago; it's a sort of brie-type thing, very good. I might try this one in a baked brie recipe. And I've been waiting for feta; I have several recipes that I put aside for When They Send Me Feta, so I'll have to find them & think about what I want to do.

[suntodayseeds-blog]

vegetable flower seeds--suntoday seeds

Certainly! There are several varieties of mini pakchoy (also known as baby bok choy or baby pak choi) seeds available. Here are a few popular ones:

Shanghai Baby Bok Choy: This variety is known for its tender, crisp stems and delicate leaves. It's a favorite in many Asian cuisines.

Baby Bok Choy Green: This is a compact variety with dark green leaves and pale stems. It's often used in stir-fries and soups.

Baby Bok Choy White: Similar to the green variety, but with paler stems. It has a milder flavor and adds a nice crunch to dishes.

Toy Choy: This variety is even smaller than traditional baby bok choy, making it ideal for salads and garnishes.

Mei Qing Choi: Also known as "Mei Qing Pak Choi," this variety has vibrant green leaves and white stems. It's quite heat-tolerant.

Green Fortune: This is a compact variety with dark green leaves and tender stems. It's suitable for both baby leaf and full-size harvest.

Fun Jen Baby Bok Choy: Known for its sweet flavor and tender texture, this variety is a popular choice for salads and quick cooking.

Micro Baby Bok Choy: This is an even smaller version of baby bok choy, often harvested when very young and used as a microgreen in salads and as a garnish.

When selecting mini pakchoy seeds, consider factors like taste preference, growth habit, and your intended use (e.g., salads, stir-fries, garnishes). Additionally, make sure to follow the recommended growing conditions for your chosen variety to achieve the best results.

[jessehisco]

Recipe for Stir Fried Wok Vegetables This is a simple, Asian-style side dish of stir fried bok choy, red pepper, and baby corn.