Baby Bok Choy:
This Asian vegetable is in a class all on its own. It has a delicate and almost foam like texture and can be quite versatile. Try sautéing in a little olive oil and freshly minced garlic. To add more flavor you can use a combination of lemon and tarragon, or try soy sauce, sesame oil or coconut aminos, sesame seeds and ginger for an Asian spin. Roasting is also a great way to cook bok choy. Look up recipes online or check out the links here and here.
There are so many ways to use this vegetable I don’t even know where to start. They can be chopped up and added to salad or soup, roasted in the oven, tossed in a stir fry, boiled and pureed as a stand-in for mashed potatoes or to make a creamy soup, baked into a pizza crust as a flourless alternative, or simply eaten raw. The options are endless! You don’t even have to cut it up. Try baking it whole by simply cutting off the leaves and stem so it can sit upright, baste in olive oil, salt and spices of your choice, and bake on a cookie sheet or cast iron skillet at 450° for about 45-60 minutes or until a knife can be inserted easily. Because of its mild flavor, cauliflower goes well in spicy dishes or curries as it soaks up all the other flavors. Here’s a source for recipes.
I still remember making ants on a log at grandma’s house. Whoever came up with celery sticks filled with peanut butter and topped with raisins is a might more creative than I. Nowadays my favorite way to eat celery is in chicken soup. Chicken and celery were just meant to be together. There’s something about that flavor combo that touches the soul. Try using your celery along with onion, cilantro and cauliflower from this week’s box to make chicken soup!
What can I say? Cabbage is just a great thing to have around. Don’t let it be that vegetable that sits in the bottom of your refrigerator drawer for months on end. There are endless opportunities to use it up. I’m constantly pulling mine out and adding it to my just about anything. I like to cut mine into little cabbage “shavings”. First cut the cabbage in half, then simply shave off slivers from along the inside edge. I rarely ever use a whole cabbage in one sitting so to keep the cut edges from drying out I make sure to store sealed in a plastic bag or plastic wrap.
Mangos are one of my all-time favorite fruits. They have a unique flavor and creamy texture unlike any other fruit. They also pair well in cooked savory dishes. Mango fried rice is simply amazing. Mangos also are great on salads, stir-fries, or added to sauces or salsa. If you have a dehydrator they are so good dehydrated or made into fruit leather. You can order a whole case and dehydrate them or try freezing to use in smoothies.
Northwest box Only This time of year our NW box comes well stocked in root vegetables. This hearty box is a great way to
experience locally grown food all year round. The turnip reminds me of a mix between a potato and a radish….and maybe a beet. It can be cooked much the same way as a potato, you can even boil them until tender and make mashed turnips! They can be roasted, sautéed, added to soup or even sliced up and eaten raw with a little salt and lemon juice. To season try adding a combo of salt, pepper, and lemon or when baking, toss in coconut oil, salt, pepper, ginger and drizzled in honey(roast at 400° until tender), or mashed you can top with butter, salt, pepper, chives and Parmesan.