Thursday, May 10, 2012

CSA week #1

Here is some important information to keep your produce nice if you can't use it right away.

Strawberries. . .well I truly doubt that you will have strawberries hanging around your house very long.  The disappear very quickly in my home, but should be stored in the refrigerator if you want to keep them more than a couple of days. They might last four or five days in the fridge.

Asparagus. . .when you bring asparagus home and you know you are not going to use it that day you should store it in your refrigerator in a bowl or mug with some water in the bottom.  The asparagus will slowly drink up the water.  Before cooking your asparagus it needs to be rinsed, the best way I have  found is to fill up a pitcher of water and put the asparagus in with the tips down. This way all the sand will sink to the bottom.

Romaine and Bok Choy and any other greens that come from the CSA are SANDY!  They need to be thoroughly washed.  To wash I fill up a clean sink or big bowl with cold water and put the leaves in and gently swish.  Then pat the leaves dry or dry them in your handy dandy salad spinner.  Next, wrap the lettuce leaves in some paper towel and store in a gallon size ziploc bag or other large container.  If you carefully wash, dry, and store your greens they will easily last the whole week, but if you just throw the whole head in the fridge crisper the lettuce will wilt and not be crisp.

So tonight we had Bok Choy and it was delicious!

This is not an exact recipe, sorry to my peeps who like specific instructions.

To prep the bok choy cut the stalks from the leaves.  (The stalks take longer to cook).  Chop the stalks into large bite sized pieces.  Then chop the leaves into 1 inch pieces.  I also added some sliced red onion, but you could use sweet onion or green onions too.

Heat olive oil in saute pan on high.  Make sure it is good and hot then add the stalks and onion and saute for 1-2 minutes.  Then add in the leaves.  Like spinach, the leaves will wilt.  Then I added a sprinkle of red pepper flakes, a couple drops of toasted sesame oil and a few splashes of soy sauce.  Stir and cook just until greens have wilted.  It will only take1-2 more minutes.  YUM!

Eric, Gram and I wolfed this down.  We didn't share with the kids.

Word to the wise: I overdid it a little on the soy sauce,  that stuff is so potent, it only takes a little.

What did you cook up this week with your Buzby produce?

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