Posted by: csacrownheights | July 13, 2009

This Week’s Vegetables 7/14/09

Full
4 BabyBokChoy
1bu Green Scallions
1 Boston Lettuce
1bu. Cilantro
1 bu U-Choy
1bu Red Mustard
1 Kohlrabi
1lb BabySquash
1/2 lb Tatsoi
1 Red Bibb Lettuce

Partial
1 Hd Napa
1bu Green Scallions
1bu. Cilantro
1 bu U-Choy
1 Kohlrabi
1lb BabySquash

Greetings:

Tomorrow Tuesday, July 14th is your CSA week # 6 pickup. Attached is a copy of the planned harvest of items for the members.

One of the items we have planned for you tomorrow is a bunch of Chinese Flowering Cabbage, U-Choy. While not completely new to your CSA boxes, I thought I’d give you a heads up on the preparation of it. Everything from the base of the stem, to the tip of the leaves including the flower blossom is eaten. It is a sweeter version of Baby Bok Choy and can be prepared numerous ways from steaming and Stir-Frying to having it raw in Salads. The most important point is it’s washing. Since we have had plenty of rainfall, there is a tendency for grit to be trapped in the base of the leaves along the stem. Simply soak it well and slosh it in a tub of water opening the leaves away from the stem to wash it properly. It is well worth the extra effort in preparation.

It is one of my favorite stir-fry items. A quick recipe; 1) Heat to boiling a small amount of oil, (1/4 cup) in a wok or skillet, with two slices of fresh ginger root. 2) As the ginger root is sizzling in the oil, (but not burning), throw in a couple of smashed cloves of fresh garlic followed shortly after with the prepared/cut up bunch of U-Choy. Toss until it just begins to wilt, add some dash of salt or soy sauce to taste, and remove from the Wok. Garnish with a sprinkle of chopped Cilantro Chopped Scallions and drizzle, (1/2 tsp), of toasted Sesame Oil over the top. Your friends will think you studied years at culinary school when they taste this, (if there is anything left after you have your own taste).

Be well,

Fred & Karen

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