I am happy to report that the CSA has filled up for the season! This week begins our large share pick-up, full with goodies like radishes & arugula, salad turnips, baby bok choy, lettuce & chard!
Things are growing very well over here, for even if it is a slower spring than last year it really feels like a great year to be raising vegetables. Though I’m not sure of a moment when I won’t feel like the luckiest person around to have the pleasure of planting and pruning and harvesting for a living.
Here are a few spring time recipes that can be prepared with produce available here at Piney Mountain Orchard – stop by market this week, say hello, and pick up the crispest greens Adams County has to offer!
Grilled Baby Bok Choy
- 6 heads baby bok choy (about 1.25 pounds), split in half, and large leaves trimmed from the top
- 1 teaspoon Kosher salt
- Juice of 2 limes (about 1/3 cup)
- zest of 2 limes
- 2 tsp sugar
- pinch of kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/3 cup olive oil
1. Prep the bok choy: If the bok choy is dirty, soak it in a few changes of water in a salad spinner, then spin dry. Sprinkle the dried bok choy heads with the teaspoon of kosher salt. Whisk together the vinaigrette ingredients in a large bowl, then toss with the bok choy. Let the bok choy rest in the marinade, tossing occasionally, until it is time to grill.
2. Preheat the grill: Preheat the grill, brush the grates clean, then set to medium-low heat. On a gas grill, this is easy – preheat on high for 15 minutes, then turn the burners to medium-low. For a charcoal grill, see the notes section for suggestions on how to get to medium-low heat.
3. Grill the bok choy: Remove the bok choy from the vinaigrette, letting any excess drip back into the bowl. Place the bok choy over the medium low heat, starting it cut side down. Grill for six minutes, or until the bok choy has nicely browned grill marks. Flip the bok choy, then grill for another six to eight minutes, or until the bok choy is crisp-tender. (It will give just a little resistance when poked with a paring knife.) Move the grilled bok choy back to the bowl with the vinaigrette and toss to coat. Rest in the bowl until it is time to serve, letting the bok choy soak up the vinaigrette. Toss one last time before serving.
Springtime Sauté with Turnips and Potatoes
- 2 small to medium potatoes
- 1 bunch baby turnips, including greens
- 1 small leek
- 2 green garlic stalks
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- Parmesan (optional)
1. First, wash all the vegetables, taking extra care to scrub the potatoes with a brush. Dice the potatoes (skin on), and slice the leek and green garlic into thin rings. Throw the rings in a colander and give them a good wash. Remove the greens from the turnips and cut the turnips into quarters. Remove the long stems from the greens and cut them into 1-in. wide strips.
2. Heat the olive oil and butter on the stove on medium-high heat, until the butter is melted. Add the potatoes and cook, stirring occasionally, until just starting to brown–about 5 minutes. Throw in the leeks and green garlic and cook about 2 min., until they just start to loosen up. Add a sprinkling of oregano, thyme, salt and pepper.
3. Add the turnips and cook about 5 minutes, stirring frequently.
4. Add the turnip greens and cook until just wilted.
Serve in a bowl and top with grated cheese if desired.