Posts tagged ‘bok choy’

May 8, 2009

A Use-Every-Green Stir fry

In this Photo: dandelion greens, crimini mushrooms, bok choy, ramps, chives, mustard greens, parsnip, mung bean sprouts, radish greens

In this Photo: dandelion greens, crimini mushrooms, bok choy, ramps, chives, mustard greens, parsnip, mung bean sprouts, radish greens

When the new box of produce arrived from Vermont Valley, a sense of panic came over me as I took stock of what remained from last week’s harvest. The good news is, those leafy greens really cook down. I pulled everything left over from last week’s delivery (except the spinach) out of the fridge and decided on a stir fry. I called Eric, who was on his way home, and let him know that if he wanted to add anything else to the stir fry he had better pick something up at the store.

We are lucky to live nearby what I consider to be the best grocery store, ever. The Willy Street Co-op is one of the reasons Eric and I moved back to Madison, WI. It’s that great. As a locavore (of sorts), I appreciate how Willy Street highlights their local produce with purple signs. “Local” can be a rather controversial label – how many miles away is local? Willy Street defines local as anything produced in Wisconsin or anything produced 150 miles away from Dane County. During the height of Wisconsin’s growing season, Willy’s produce department becomes a sea of purple tags. Guided by the purple signs, Eric located some crimini mushrooms, mung beans from Troy Community Farm, as well as a parsnip.

Meanwhile, I was plotting a side dish: Watercress and Radish Salad.
In this photo: sunflower oil, white wine vinegar, radish, fennel, watercress

In this photo: sunflower oil, white wine vinegar, radish, fennel, watercress

I was inspired by a red cabbage coleslaw I had at Marigold Kitchen. Fennel was the eye-opening ingredient, and I was excited to try combining it with watercress. A relative of the mustard greens, watercress has a rather unique flavor – somewhat musky. After cutting the watercress into thin slices, I added grated radish. The dressing was simple: white wine vinegar, sunflower oil, fennel, salt and pepper. Perhaps I got a little too excited about the fennel – it’s flavor dominated the salad. Nonetheless, the flavor combination was de-lish, worthy of being repeated and perfected.

The stir fry took very little time – once all the ingredients were chopped. The mushrooms, parsnip, bok choy and ramps went in the HOT frying pan first, with a little sunflower oil. Once the parsnips softened a bit, I added all the greens and sprinkled soy sauce over the top. Using tongs to keep the ingredients moving, I let it cook for only a minute or two. Once on the plate, I sprinkled some mung bean sprouts on top and served it with basmati rice and watercress/radish salad.

May 1, 2009

May Day and Fresh Greens

Spring is officially here, and with the arrival of our first CSA box(community supported agriculture) we are excited to return to a more locavore way of life. Thank you Vermont Valley Community Farm!!

I’m not one to drool over a salad, but when I saw these fresh greens I about cried.

In the Photo Above (from left to right, top to bottom):

Red Oakleaf Lettuce (Oscarde variety),
Saute Mix (spicy Red Giant Mustard, Southern Giant Mustard, Green Wave & Mizuna),
Salad Mix (green lettuce, endive, red beet greens),
Dandelion (Catalogna and Red Rib varieties),
Bok Choy,
Arugula, and

It is a bit daunting to see our fridge full of greens (and a few radishes) that I have little idea of what to do with. What does one do with radish greens? What the heck is watercress? Vermont Valley has, however, posted some recipes to help us newly converted locavores eat all the food we receive.

This morning, we started off with something simple: a Chive Omelet stuffed with mushrooms, carrots and dandelion greens served with oven roasted potatoes.


Cut potatoes into small cubes and place in a bowl. Add oil, salt and pepper and fresh rosemary (if you’ve got some). Spread on a cookie sheet and cook in the oven at 400 degrees until brown on the outside and soft in the middle.

Sautee minced carrot(s) for 2-3 minutes in some oil or butter over medium heat. Add sliced mushrooms and cook for additional 2-3 minutes. Turn off heat and mix dandelion greens in just so they warm up just a tad.

When potatoes are almost done, mix 3 eggs with diced chives and minced garlic. Add salt and pepper and whisk briefly with a fork. Heat frying pan on medium-high heat and add the egg mixture. DO NOT futz with the eggs. Let them sit and cook for a moment, occasionally tipping the pan to let the runny mixture to slide to the edge of the pan. Lift up the edge of the omelet and let the runny bits drip beneath so they can cook.

When omelet starts to look brown underneath, add the stuffing in the middle. Gently fold over the egg on top of the goodies and let if cook a bit longer.

And Voila – you have got a yummy, partially locavore meal.