Do I have to admit the relief that washed over me this week for not having a large share? They received okra. I'm surprised at the intensity of my emotion.
Anyway, this week we received 1.5 pounds of tomatoes, half-pound of hot peppers, a bag of mesclun (a loose leaf lettuce), one pak choy, and one bunch of basil.
We tried the leaves of the pak choi as a side dish with apples and onions. If I ever make it again I'll use stock/broth instead of water, and I'll only try it if I have tender young leaves to use in it.
The stalks of the pak choi where crisped in a bowl of ice water and then julienned into a crockpot recipe for Peppers & Steak. I used kabob beef from T5 Farms that we didn't get around to kabobbing (I sliced it thin and seared it with some garlic salt). This recipe also used up the rest of the bell peppers we had from the last couple weeks of CSA and the anaheims we received this week. I also added a chopped vidalia and minced garlic that live in my fridge as standard pantry items. After crocking on high for a couple of hours I pulled out the stuff and thickened the "sauce" that remained with a bit of cornstarch. I haven't eaten it yet, but the kids have been using it a bit more fajita-like for lunch.
To me, working with the fresh pak choi stalks/stems it seemed like cabbage-smelling celery. Does that make sense?
The basil was wasted in a failed experiment with an old family standby of Oven Chicken and Rice. It was bad enough even Grandma commented on facebook about it not working out. But hey, now we know, right?
The mesclun is still in the crisper. Sigh.
-JS
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