Today’s CSA Box | Week of May 25, 2020

*Click on produce above for more information and Recipes

Recipe of the Week

Apple Bok Choy Salad

This recipe was brought to our attention by Suzanne Hutchinson, one of our members.  She says: “My husband never liked it [bok choy] when we would receive it through the fall/winter.  He never liked it when I did a quick stir fry for dinner using it up.  I finally took the time to plow through a bunch of new recipes to try to find one he liked rather than discard the bok choy which I would really hate to do.  We found this recipe early on in our search. It was especially nice when we have your delicious carrots too.  When I have almond milk, I use that, but nowadays I substitute milk without any loss of flavor.”

Note that later in the week, we may substitute Cabbage for Bok Choy.  The cabbage will be good instead of bok choy in this salad.

This recipe has been adapted from Epicurious.com.

ingredients

6 cups finely chopped bok choy

1 large apple, shredded

1 large carrot, shredded

1/2 cup chopped red onion

1/2 cup unsweetened soy, hemp, or almond milk

1/2 cup raw cashews or 1/4 cup raw cashew butter

1/4 cup balsamic vinegar

1/4 cup raisins

1 teaspoon Dijon mustard

instructions

Combine bok choy, apple, carrot and chopped onion in a large bowl.  

Blend milk, cashews, vinegar, raisins and mustard in a food processor or high-powered blender.  Add desired amount to chopped vegetables.

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This Week's CSA Box

Veggie Tips

Carrots: See our Recipe of the Week.

 

Peaches:  The stone fruit has started. The peaches in your box are Queencrest — an early but delicious variety.  Because of the heat, packaging issues, and bird pressure (they peck at ripe fruit), we try to pick these peaches just as they start to ripen on the tree.  Early in the week you may get peaches that still need to ripen on your countertop.  Later in the week (with all of our hot weather) they are likely to be perfectly ripe.

 

Bok Choy -or- Cabbage: See our Recipe of the Week.

 

Collards

 

Onions

 

Potatoes:  We are growing several varieties:  Bintjes, with white skin and a yellowish flesh; All Blue with purple color all the way through; Desiree, a very pretty pink-skinned potato; and Red Lasoda which has white flesh and red skin.  Note that because these potatoes are fresh they should be refrigerated.  The skin can get scuffed up and when it does, you know that they really are “new” (and uncured).

 

Tokyo Turnips: We maintain an archive of recipes that can inspire your cooking with the vegetables that are in-season at Full Belly.  Here are the recipes that include turnips.