Tag: bok choy

  • CSA 2026 SPRING WEEK 2

    From Our Farm

    Bok Choy

    Broccoli

    Carrots, Sweet Baby

    Chard

    Fennel

    Lettuce, Milagro

    Peas, Snow

    Turnips, Tokyo

    From Our Partners

    Squash, Zucchini / Yellow – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Fennel and Snow Pea Salad

    Ingredients:

    • 1 lb fresh fennel
    • 3 tbsp olive oil
    • sea salt
    • ground black pepper
    • 1 lemon
    • 2 tbsp pumpkin seeds or sunflower seeds, toasted
    • 5 oz. snow peas

    Instructions:

    1. Preheat the oven to 450°F (225°C).
    2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
    3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
    4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
    5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
    6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

    Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad

  • CSA 2026 WINTER WEEK 11

    From Our Farm

    Beets, with Tops

    Bok Choy

    Cabbage, Red Napa

    Celery

    Dill

    Onions, Green/Scallions

    Spring Mix

    Sweet Potatoes, Okinawa

    Try out these great recipes we found around the web that feature items from your share:

    Simple Baby Bok Choy and Snow Peas

    Ingredients:

    • 1 tablespoon peanut oil
    • 2 garlic cloves, finely minced
    • 1 teaspoon grated fresh ginger
    • 3⁄4 lb baby bok choy, leaves separated
    • 1⁄2 lb snow peas
    • 1⁄2 cup chicken stock (or vegetable stock if you wish to keep it vegetarian)
    • 2 tablespoons oyster sauce
    • 1⁄2 teaspoon sesame oil

    Instructions:

    1. Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
    2. Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minutes until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.

    Recipe adapted from: https://www.food.com/recipe/simple-baby-bok-choy-and-snow-peas-425819#recipe

  • CSA 2026 WINTER WEEK 5

    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:

    1. 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.
    2. 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.
    3. 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.
    4. 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

  • CSA 2025 FALL WEEK 9

    From Our Farm

    Arugula

    Bok Choy, Baby

    Citrus, Grapefruit

    Galangal, Ginger

    Lettuce, Romaine

    French Breakfast Radishes

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Cabbage, Napa – Blackwater Farms of Georgia

    Kale, Lacinato – Blackwater Farms of Georgia

    Try out this great recipe we found on the web that feature items from your share:

    Supreme Grapefruit & Radish Salad with Grapefruit Balsamic Dressing

    Ingredients:

    • 3 Radishes with Tops
    • 1 Large Grapefruit
    • 1/4 lb Microgreen Salad Mix
    • 2 oz Chevre
    • 1/8 cup pine nuts
    • 1/2 tsp salt
    • 2 tsp honey
    • 2 tbsp balsamic vinaigrette
    • 1/4 cup olive oil

    Instructions:

    1. Top radishes, wash both roots and leaves
    2. Wash Salad Mix in a colander and let air dry
    3. Toss radish leaves and salad mix together in serving bowl
    4. Thinly slice radishes and add to salad mix
    5. Supreme the grapefruit and save the juice in a mixing bowl (if you’ve not done it before, here are great instructions! https://www.marthastewart.com/1512359/supreming-citrus)
    6. Add grapefruit to the salad
    7. Crumble chevre and sprinkle pine nuts atop salad
    8. For the dressing, add salt, honey, and balsamic vinaigrette to the grapefruit juice in the mixing bowl. Whisk heavily until ingredients are blended. While whisking, slowly drizzle in olive oil until mixture is emulsified.
    9. Dress salad and toss just before serving.

    Find it online: https://dare2dreamfarms.com/

  • CSA 2025 FALL WEEK 11

    From Our Farm

    Bok Choy, Baby

    Chard, Rainbow

    Carrots, Sweet Baby 

    Citrus, Satsuma

    Sweet Potatoes Murasaki

    Turnips, Tokyo – Loose or Bunched

    Turmeric

    From Our Partner Growers

    Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY

    Kale, Lacinato – Blackwater Farms

    Peppers, Shishitos – Little Pond Farm – WED ONLY

    Try out this great recipe we found on the web that feature items from your share:

    Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing

    Ingredients:

    • 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
    • 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
    • 1 cup shredded raw beets (from about 1-2 medium sized beets)
    • 1 medium sized apple, very finely chopped
    • 1/2 cup raw cashews (sprouted if possible)
    • 1/4 cup water + more to thin as needed
    • 1/4 cup balsamic vinegar
    • 2 dates, pitted
    • 1 teaspoon dijon mustard
    • pinch of salt
    • sunflower seeds for topping

    Instructions:

    1. Add all of the chopped veggies and fruit to a large bowl and toss to combine.
    2. Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
    3. Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.

    Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/