CSA WEEK #16

 
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Many of you have been asking for some alternative recipes for pak choi (that don't include stir fry), so here are a few to get you started: 

GRILLED PAK CHOI WITH BREADCRUMBS, PARMESAN & LEMON
PREP TIME: 20 MINUTES    COOK TIME: 20 MINUTES    SERVES: 4

  • 1 loaf of good quality bread (I like sourdough here)
  • 2 heads of pak choi
  • 2 Tablespoons olive oil + additional for serving if desired
  • salt and pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1-2 teaspoons freshly grated lemon zest
  • flakey sea salt for serving

Prepare

  1. Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they're small crumbs. Set aside.
  2. Preheat an outdoor grill to medium. Slice the heads of pak choi in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the pak choi cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.
  3. In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.
  4. Place the pak choi on a platter and sprinkle with the breadcrumb mixture. Season with flaky sea salt and a drizzle of olive oil.  Serve warm.
  5. This recipe would be great with some sauted onion and mushrooms! 

SESAME GINGER BEEF & GRILLED PAK CHOI SALAD
PREP TIME: 10 MINUTES    COOK TIME: 15 MINUTES    SERVES: 4

Sesame Ginger Sauce

  • 1/4 cup maple syrup
  • 1/4 cup reduced sodium soy sauce or liquid aminos 
  • 2 teaspoons toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons freshly grated ginger
  • 3 scallions, minced, white and light green parts
  • 1/2 teaspoon sesame seeds

Salad

  • 1 tablespoon olive oil + additional for brushing on the bok choy
  • 3 garlic scapes minced, (or garlic cloves)
  • 1 pound ground beef or wild mushrooms 
  • 2 heads of pak choi, rinsed and sliced in half lengthwise
  • 1 bunch of cilantro, roughly chopped
  • toasted sesame seeds for garnish

*Local beef available at Temple Terrace Farmers Market on Saturdays 9-1 pm or Tuesday at Fodder & Shine from 6-8 pm.

Prepare

  1. Whisk together all the ingredients for the sauce. Taste for seasonings and adjust as needed.
  2. In a large skillet heat the olive oil over medium-high heat. Add the garlic and sauté for about 1 minute. Stir in the ground beef (or mushrooms) and use a wooden spoon to help break up the meat a bit. Cook, stirring often until browned, about 3-5 minutes. Drain off any excess fat and stir in the sauce mixture.
  3. Heat an outdoor grill to medium-high heat and lightly oil the grates. Toss the sliced pak choi  with some olive oil and place cut side down directly on the grill. Cover the grill and cook until lightly charred, about 8-10 minutes.
  4. Serve the pak choi with the ground beef and top with the cilantro and toasted sesame seeds.

Pickled chard stems are a great option for a condiment on burgers or simply eaten on their own with a cheese platter at the end of the day with some wine.

The CSA boxes have been filled with quite a bit of chard these days so this recipe is dedicated to our members! Grab some vinegar and a mason jar and you’re halfway there!

PICKLED CHARD STEMS
PREP TIME: 10 MINUTES    COOK TIME: 5 MINUTES    SERVES: 1 PINT

  • 1 1/2 cups chopped chard stems (from about 1 large bunch of chard)
  • 2 teaspoons brown mustard seeds
  • 1 cup rice vinegar
  • 1/2 cup water
  • 3 1/2 Tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns

Prepare

  1. Place the chopped chard stems in a glass bowl or large mason jar and set aside.
  2. Toast the brown mustard seeds in a saucepan for about 1 minute. Add the vinegar, water, honey and salt. Bring to a boil. Reduce heat to low and simmer until the honey has dissolved, about 3 minutes. Remove the pan from the heat, add the peppercorns and let the brine cool for about 10 minutes.
  3. Pour the brine over the chopped chard and cover the jar with a secure lid. Refrigerate for at least 4 hours before enjoying.

 

Cheers from Back Finger Farm!

 
Joe & Kristin