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From the Garden this Week…

From the Garden this Week…

Sprouting Broccoli, Celery Stalks, Green Onions, Cabbage or Cauliflower or Swiss Chard, Kale, Carrots, Rosemary, Arugula and Braising Greens Mixed, Bok Choy, Oregano and Oranges

Coming Soon… Cauliflower and Broccoli

Using your Produce… by Julie Moreno

For the next few weeks we will have a limited supply of vegetables, but the garden keeps providing us with an assortment of produce that we can put together to make amazing meals. This week we should have enough bok choy and sprouting broccoli for everyone so I started with an Asian influenced recipe combining the two. By separating the bok choy leaves and stems you can cook the white stems enough to become tender, while keeping the leaves from over cooking. Look forward to more creative combinations until we get to spring.

Sautéed Bok Choy and Broccoli

1 bunch bok choy

3-4 pieces sprouting broccoli, including stems

1 tablespoon oil

1 garlic clove, chopped

¼ teaspoon red chili flakes

1 tablespoon grated fresh ginger

2 green onion, sliced thin

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

Cut white bok choy stalks from the green leaves; slice the stalks into ¼ inch pieces. Coarsely chop the leaves. Cut the broccoli into bite-size pieces. In a large skillet, add the oil, garlic, red chili flakes, bok choy stalks and broccoli. Stir for 1-2 minutes until the garlic is fragrant but not browned. Add ¼ cup water and cover, simmer over medium-low until broccoli is bright green, 3-5 minutes. Uncover the pan, cook on high, if needed, until water almost evaporates, then add bok choy leaves, ginger, green onions and soy sauce. Stir until the leaves are wilted and serve immediately with a sprinkle of toasted sesame seeds.

Soup Making 101…

With the assortment of vegetables that we will see in the next few weeks, making a simple soup is the perfect answer for an easy meal no matter what we have available. I put together a list of mix and match components to bring together a complete meal. Instead of a recipe use this as a template to create your favorite combination.


Water, broth, stock, miso paste, bouillon or base, or bean liquid (from home-cooked beans)