News from Windflower Farm: Stir-Fried Bok Choy with Garlic, Ginger and Scallions

CSA Delivery 1, June 6, 2010.

Spring greetings from all of us at Windflower Farm.  Thank you for joining us for the 2010 season.  As a CSA shareholder, you’ll be eating vegetables that are in-season and organically grown.  We hope you enjoy the experience.  Our outdoor farming season is just a few weeks old, but already a number of vegetable goodies are ready for harvest.

In your first share of this year’s harvest you will get two salad greens: a head of lettuce and your choice of arugula or purple mizuna.  You will also get two cooking greens.  You’ll have Swiss chard, ‘Red Russian’ kale, bok choy and ‘Vitamin Green’ to choose from.   It’s the season for greens – try the recipe below for a tasty way to enjoy bok choy (or ‘Vitamin Green’).  You’ll also get bunches of scallions, red and pink radishes, and a potted herb plant that you can plant, leave on a window sill, clip and hang upside down to dry, or use in a recipe.

Your fruit shares get underway this week, too, with strawberries and rhubarb coming from Yonder Farm in Columbia County.  Flower shares will start at one or two sites this week, and will begin everywhere else very soon.  Next week’s shares will likely include spinach, arugula, kolrabi, peas and garlic scapes, in addition to a variety of other salad and cooking greens.

Bon appétit,

Stir-Fried Bok Choy with Garlic, Ginger and Scallions
Adapted from Fine Cooking

1 large bok choy, 2 tbs. oyster sauce, 2 tbs. low-salt chicken broth, 1 tsp. cornstarch, ¼ tsp. sesame oil, 2 tbs. peanut oil, kosher salt, a bunch of scallions, cut into 3-inch lengths, 2 cloves garlic, peeled and thinly sliced, and 1 ½-inch square of ginger root, peeled and cut into thin match sticks.

Prep the bok choy by separating the leaves from the stems.  Quarter the stems lengthwise and slice the leaves into 1-inch strips.  Rinse and dry the stems and leaves separately.  Combine the oyster sauce, chicken broth, cornstarch and sesame oil in a small bowl.  Whisk well to dissolve the cornstarch.  Heat the peanut oil over medium-high heat in a 12-inch stir-fry pan.  When the oil is hot, add the bok choy stems and season with salt.  Cook, tossing the stems until pliable and slightly browned, about 5 minutes.  Add the scallions, garlic and ginger and cook for another 2 minutes.  Add the leaves and toss until they are completely wilted, 1 or 2 more minutes.  Remove from heat and combine with the sauce in a serving dish.  Serves 4.