Cool Soba Noodles with Bok Choy and Scallions

During these hot days I try my best to make food that doesn't involve too much cooking on a stove as to keep from increasing the temperature in the house.  Here is a good recipe to do just that.  It's also a very flexible recipe that could include many other CSA veggies like thinly sliced radishes!  This recipe was found on The Kitchn.  

  • 1 carrot, peeled and cut into thin matchsticks
  • 2 bunches bok choy, sliced into ribbons
  • 1/2 pound dried soba noodles
  • 6 scallions, thinly sliced
  • 1/2 cucumber, peeled and cut into matchsticks
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon hot sauce (optional)
  • 2-4 eggs (optional)

Fill a medium-sized sauce pan with water and bring it to a boil. Drop the carrots and one tablespoon of salt into the boiling water. Blanch the carrots for 30-60 seconds (depending on how cooked you like them) and then lift them out with a slotted spoon or small strainer. Run the carrots under cold water to stop the cooking and then empty them into a medium-sized bowl.

Let the water come back to a boil and add the bok choy. Blanch for 30 seconds and then remove using a slotted spoon or small strainer. Run them under cool water and then add them to the carrots.

Let the water come to a boil again and cook the soba noodles according to package instructions (usually 5-8 minutes, until al dente). Strain the noodles, cool them down, and add them to the bowl with the carrots and bok choy. Add the scallions and cucumbers to the bowl and toss everything gently together.

Whisk together the sesame oil, rice vinegar, soy sauce, and hot sauce (if using). Pour this over the noodles and vegetables, and then toss until everything is evenly coated.

If cooking eggs, empty all but 4 inches of the water and let it come back to a gentle simmer. Crack the eggs into individual measuring cups. Add a splash of white vinegar to the water and slip the cracked eggs in one at a time. Poach for 4 minutes for soft boiled eggs or 5 minutes for a firmer yolk. Strain and set aside until serving. (Here's a full video on how to do this)

Divide salad into individual bowls and add a poached egg to each bowl. Salad can be served warm or cold, and it can keep refrigerated for about 3 days.

Day Before CSA Pick Up Stir-fry

It's the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago).  This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin' stir fry!  Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.  

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish.  Radishes, kohlrabi, cabbage, no problem!  

Secondly, I like to have something in the onion family, a few roots, and some leaves.  It's all the better if you've got some tasty cilantro or parsley hanging around.  You can add the vegetable mix to either noodles, rice, or some other grain.  There are many kinds of sauce you can make and add in and I've added a couple of types towards the bottom of this page.

  • Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.  
  • Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle.  Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
  • Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
  • Stems!  If you've got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit.  These only take 3-5 minutes to cook.  Don't use kale stems!  They will make your dish no bueno.
  • Follow with some leafy greens.  This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix.  If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit.  Cook all other greens until they brighten up and wilt.
  • Remove from heat and add sauce.  Mix around.  Serve over rice, noodles, or your choice of grain.

Peanut Sauce

  • 1/2 cup natural peanut butter (we prefer chunky)
  • 1 T. honey
  • 1/4 cup water
  • If using salted peanut butter no salt is needed.  If unsalted, add 1 t. salt.
  • 1-2 T. lemon juice
  • 4 garlic cloves, minced
  • red pepper flakes to spice things up, if you're into that kinda thing

Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

  • 1/4 cup soy sauce
  • 1/2 cup water
  • 1 T. rice vinegar
  • 1 t. sesame oil (I've omitted that and used olive oil instead)
  • pinch of hot pepper flakes
  • 1 t. grated ginger
  • a touch of honey

Put ingredients into a bowl and whisk until smooth.

 

 

Easy Stir-Fried Greens

When I was working in Kentucky on my first small organic veggie farm, I learned how to cook greens.  I was living on the farm with a few other farmhands, two of whom where native Kentuckians, and during lunchtime we would go inside and start up some greens.  We usually used kale, but sometimes substituted collards.  This is delicious with any greens you have on hand: kale, collards, chard, or bok choy.

  • a bunch of greens of bok choy
  • splash of olive oil
  • salt and pepper
  • a pinch of hot pepper flakes
  • apple cider vinegar
  • onions & garlic (optional)

First, heat up your skillet with oil, onions & garlic, if you wish.  Wash your greens and strip the stem out of the kale or collards, if using.  Chop the greens.  After the onions and garlic have cooked a bit, throw in the kale, a splash of vinegar, salt, pepper, and a pinch of hot pepper flakes.  Cook on medium low, covered, until the greens have wilted and turn a brighter green.  If the greens aren't wilting like you like, you can add water and cover.  This will steam the greens down a bit.