By week seven of my share I had things down. Everything was starting to look familiar and I knew what I was doing. However, I found something in my share this week that was somewhat new to me: zucchini.
I must say that week six of my share was the best so far. It led me to cook with something brand new that I now love and will include whenever I prepare one of my favorite types of food: Asian cuisine.
I will use any excuse to cook with soy sauce, so when I learned my share contained a vegetable that calls for using it, I was very excited.
That vegetable is bok choy, a type of lettuce I had never heard of before. It’s a Chinese cabbage that tastes slightly more bitter than regular lettuce. It looks very cool: each leaf has its own long stem protruding off its end.
I assumed that I could just throw it in with a salad, like normal lettuce. However, after talking it over with my friends who work at Loma Farm, I realized that bok choy is best eaten stir-fried with some soy sauce. All they had to say was “soy sauce,” and I was sold.
This meal was very easy to prepare. I only had to purchase brown rice; I already had everything else for a Chinese stir fry: bok choy, broccoli, soy sauce and an egg.
I started by warming up some olive oil in the pan. Then I threw in the broccoli, since it would take longer to cook than the bok choy. In a separate pot the brown rice was cooking on its own.
Once the broccoli began to warm up I tossed in the bok choy and stirred it all together. I waited a few minutes to let the two flavors mingle, then added a few splashes of soy sauce. It sizzled, and the sauce’s sweet aroma filled my kitchen. The bok choy, like any other type of lettuce, shriveled up and turned a dark green.
So, with the greens looking good and the brown rice ready to go, I added some rice into the pan, letting all the flavors combine. Then I pushed the ingredients to one side of the pan, whisked an egg in a bowl, and poured it into the other side of the pan.
When the egg started to scramble I stirred it in with the broccoli, bok Choy and brown rice. Then I added a final dose of soy sauce, pouring it in while stirring everything together.
My meal was complete and delicious. I really enjoyed the bok choy because it had a nice, slightly bitter flavor with a bit of crunch from the stem.
I thoroughly enjoyed this week’s share because it gave me a meal that was quick and simple, yet allowed me to cook with something that was entirely new to me.
In fact, I loved this meal so much that I made it for lunch again the next day. I’m sure that from now on I’ll be enjoying this new dish often.
Margaret Sheets is the 2016 events intern at Taste the Local Difference® and she is a senior at Albion College. You can contact her at email@example.com
For most of my life whenever I heard the word “turnip” I wrinkled my nose. Most of what I’d heard about the vegetable was not positive and I’d never actually eaten one before So, when I picked up my fifth CSA share and spotted turnips, I knew what I had to do for the week.
In the fourth week of my CSA share, I found some more things that were completely new to me. There were snap peas, greens, garlic scapes and something that looked like an onion—a purplish white bulb.
My third CSA share contained a little bit more color than I was used to seeing. I was excited to see the fun, different vegetables in my box–an array of purple and pink mixed with green.
Picking up my second CSA share was fun. Instead of picking it up at the farm, I went to the Famers Market in downtown Traverse City to collect my goods. Seeing all the local farmers and such a wide array of flowers and food was so exciting.
Sometimes, if you’re like me and have zero experience with farming or eating fresh food, you have no idea what you’re eating. Luckily, with time, my palate has expanded and today I can embrace the flavors of whatever it is that I am putting into my mouth.
THIS Saturday marks the last weekend in June and one of our favorite events of the summer– The Traverse City Wine & Art Festival. The day is quickly approaching, and all of us at TLD are really looking forward it. We can’t wait to sip on the incredible wines of leelanau county, and even more, enjoy them paired with some amazing food.
The Mission Table Restaurant on Old Mission Peninsula has officially reopened! The esteemed restaurant, in the Historic Bowers Harbor Inn, closed for the winter to undergo renovations. The bar and taproom have seen some changes; enjoy your favorite cocktails and delicious food now complete with a view of Chef Paul Olson and his crew in action.