Garlic-Ginger Baby Bok Choy & Cabbage

Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Ingredients:
1 bunch baby bok choy
2 cups Chinese cabbage
1 tablespoon olive oil
1 clove garlic
1 tablespoon fresh grated ginger
⅛ cup dry white wine, chicken stock or water
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain. Core and thinly slice the Chinese cabbage.

2. Finely mince garlic. Heat olive oil in a wok or frying pan. Add garlic and ginger to the heated pan.

3. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves and cabbage.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Pac Choi with Garlic

Fragrant garlic lends big flavor to sautéed pac choi greens.

Ingredients:
1 bunch pac choi
1 tablespoon olive oil
3 cloves garlic
⅛ cup chicken stock or white wine
Sea salt and fresh ground pepper

Method:
1. Start by trimming the stem off, just the end, to ensure the pac choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

2. Finely mince garlic. Heat olive oil in wok or frying pan. Add the garlic to the heated pan.

3. Turn the heat to medium-high. Let the garlic gently sizzle in the oil. When it becomes fragrant and light golden brown, add the pac choi leaves.

4. Toss very well to coat each leaf with the flavored oil for approximately 15 seconds. Pour in broth or wine. Immediately cover and let cook for 1 minute. Season with salt and pepper to taste.

*Variation: This dish is also lovely topped with sautéed mushrooms.

Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.

Here are a few recipe ideas for the week:

Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.

Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.

Candied Squash Seeds
Great for scattering over salad or serving atop soup!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

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