|Look at all that stuff!|
This week's offerings are:
red mustard buds and leaves
rainbow lacinata kale
english shelling peas
bunched french sorrel
prize choy asian
cooking greeneaster egg radishes
lettuce mix with some claytonia (the small white flowered plant)
tall top beets
I totally traipsed up to the pickup place with my single grocery bag expecting it to be half full like the last two weeks--not so. I didn't even take everything, and I still was panicking about how to get it all back to the car. Also, last week, they were out of radishes by the time I got to the pickup, so I this week, I took two! Brazen, I know, but pickup is from 4-7pm and I can't make it til 6:15! All the best veg is gone by then!
My radishes are currently pickling away in the fridge--I'm really, really excited about this.
I've also pushed past my fear of the bok choy, or prize choy as it's called in that list up top. A little internetting and asking google the question "What do you do with bok choy?" "and how to you cut bok choy?" Made me realize that I've eaten this scary vegetable many, many time in Asian and Pan-Asian (same thing, different thing? I don't know, but I want to be inclusive) cuisine. It's that onion-looking thing that doesn't taste like an onion, but has a satisfying crunch!
I stir-fried my bok choy with some olive oil, sesame oil, garlic, ginger, barley and sriracha and damn if I don't just feel like the smartest girl ever. Therefore this is the week where I learned:
Scary vegetables can be stir-fried and they will become familiar--and tasty!
What a relief, I tell you. Next adventure--what the hell to do with the fava shoots. They're pretty, they smell good, but they have flowers and I've been trained not to eat flowers (by eating flowers as a child and finding them bitter--you did it too, admit it).
|Flowers! Are flowers food?|