Thursday, May 20, 2010

Eating My Vegetables

So last week was the first week of our CSA.  For last week, we got some strawberries, lettuce, arugula, and bok choy.

We had never cooked with bok choy before, but I searched for recipes on the internet, got inspired by them, and ended up making a stir fry with chicken, mushrooms, baby corn, and the bok choy, and boy was it delicious!  I started with cooking some ginger and some garlic in the hot oil before adding the chicken.  Then I took the chicken out and cooked the mushrooms.  I added the bok choy and the baby corn at about the same time, and also added some soy sauce.  It turned out amazingly well despite my complete lack of measurements.

This week we got more strawberries, more bok choy (yum!), some more lettuce, and some beets.  I am pretty excited about the beets.  I love beets!  Jeff does not share my opinion of them.  But hopefully I can cook them in a way that he will like them if he just gives them a try.  We were both kind of skeptical about bok choy but we really ended up liking it, so I think he will probably end up liking beets too.


Sally said...

Oh! Oh! I know about beets! Here's what we do.

Wash the beets and cut off all but about a 1/4 inch of the greens. Wrap them all in one foil pouch and roast at 400 degrees for 45 minutes to an hour. They'll be done when a fork goes in easily, just like a potato.

The foil should trap all the juices, which can stain things quite badly, so unwrap them carefully in the sink. Let cool until easy to handle, then slip the skins off. Use paper towels for this so you can avoid getting too much juice on your hands. Voila! Perfectly roasted beets. They're great in salads like this one.

Beet & Feta Salad
Toss beets that have been chopped into bite-sized chunks with...
2 parts olive oil
1 part red wine vinegar
1 garlic clove, diced and mashed with salt
chopped capers
lots of crumbled feta

Rebecca said...

Thanks for the beet recipe, Sally! It sounds really easy and delicious too :)