The first week at the farm share we received Cherriette Radishes, Bok Choi, 2 heads of Red Leaf Lettuce, Buttercrunch Lettuce, Arugula, Mizuna, Mustard and Oregano. My son did have a salad and some of us enjoyed the bok choy stir fry but mostly, I was the main beneficiary of this weeks early lettuces and greens. I made a double sesame bok choy stir fry from the Greens Glorious Green Cookbook which I have posted below. Although I own (and LOVE) the cookbook and use it often, I will be on the road this summer and I might need the recipe.
Also here is a picture of my lettuce soaking in my sink. I learned to wash lettuce by soaking it in a sink full of water and letting the dirt sink to the bottom while the lettuce floats on top. Then you gently lift the leaves out so the dirt remains. Many people just rinse lettuce, but when the lettuce has farm dirt on it, it works well to soak it to remove the dirt. If it is really dirty, you can wash it twice.
DOUBLE SESAME BOK CHOY FROM GREENS GLORIOUS GREENS COOKBOOK
1 head bok choy
2 teaspoons sesame oil, coconut oil or lightly flavored oil
2 teaspoons dark sesame oil
2 teaspoons gluten free tamari
1 teaspoon rice vinegar
2 Tablespoons sesame seeds
cayenne pepper (optional)
1. Wash bok choy in sink full of water. Cut the stalks away from the leaves. Stack the leaves on top of each other, roll up and slice into 1/3 inch strips. Cut the stalks into 1/3 inch pieces.
2. Heat a large wok or frying pan. Add oil and heat being careful not to burn. Add a pinch of cayenne to taste. Add leaves and stalks and stir to cover the greens with oil. Cover for a minute to create some steam. Stir fry for 2-3 minutes until cooked but still bright green.
3. Season with dark sesame oil, tamari and rice vinegar. Garnish with sesame seeds.