From Our Farm
Bok Choy
Carrots, Baby (loose)
Galangal
Sugar Cane
Sweet Potatoes, Okinawa
From Our Partner Growers
Collards – Blackwater Farms
Mushrooms – Artisan Mix – Fungi Jon
Onions, Green/Scallions – Little Pond Farm
Parsley – Little Pond Farm
Try out these great recipes we found around the web that feature items from your share:
Bok Choy and Mushroom Stir-Fry
Ingredients:
1 pound baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced fresh ginger
5 ounces small fresh mushrooms, (cut into clumps),
rinsed, tough parts of stems trimmed
2 tablespoons Shaoxing rice wine* or dry sherry
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1/8 teaspoon each kosher salt and pepper
Instructions:
- Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
- Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
- Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
- Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry