Organic produce for Monday, October 31st

Good morning everyone!

There were no 2nds today, but at the last minute a box of bartlett pears were brought back from Nature’s bin. We got them, but we also have bosc pears which I had in my order already before I knew about the bartletts. The pears should last a couple of weeks if you put them in your fridge once they ripen.

Bok choy today, so here’s some recipe ideas. You can simply sautee them with garlic for a quick side dish. Or,

Directions:

  1. 1
    Chop the onion and garlic in the food processor.
  2. 2
    Fry the onion and garlic in the oil.
  3. 3
    Chop the chicken breast into cubes and then add to the food processor and pulse to get ground/minced chicken. Alternatively, you can buy chicken mince and chop the onion finely. I like to know what has gone into my chicken mince!
  4. 4
    Add to the onion and stir to brown the chicken.
  5. 5
    Add the vegetable stock (you could use chicken stock if you have it), a good pinch of salt, grind of pepper and the soy sauce.
  6. 6
    Twist the leaves off the Bok Choy (I find that easier and quicker than chopping them).
  7. 7
    Rinse any dirt off the ribs and chop coarsely. Add to the soup.
  8. 8
    Simmer for 10 minutes.
  9. 9
    Roughly chop the leaves and add to the soup.
  10. 10
    Simmer for another 2 minutes.
  11. 11
    Serve.

Here is a vegetarian version:

Shiitake mushroom,tofu and bok choy soup

Olive oil
1/2 medium onion, chopped
8 ounces shiitake mushrooms, sliced
8 cups stock (I used turkey stock, but chicken or vegetable would work fine)
2 cloves garlic, pressed
1 tablespoon tamari or soy sauce
1 teaspoon fish sauce or soy sauce
1 bunch bok choy, chopped
8 ounces shiitake mushrooms, sliced
7 ounces firm tofu, cubed

Heat oil in a large pot over medium heat. Add onions and sauté just until translucent, about 5 minutes. Increase heat to medium high, add more oil if needed, and add mushrooms; sauté until lightly browned. Add garlic, tamari, fish sauce, and stock. Bring to a boil, then reduce to a simmer. Add bok choy and tofu. Simmer gently until bok choy is tender, about 5-10 minutes.

I will try to get shiitake mushrooms next week so we can try this soup. The bok choy should last a couple of weeks.

Have a great week!

Toby

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s