Radiant Bok Choy

This is beautiful, and pretty good, if a little heavy on the turmeric. I added some shedded cooked chicken for the last 6 minutes of cooking.

1 tbl. canola oil
2 tbl. turmeric
1 tbl. kosher salt
2 lbs. bok choy, halved lengthwise
1 can coconut milk, plus enough water to make 3 cups liquid
1 tbl. fresh lime juice or 4 lime wedges

In an 8- or 9-inch saucepan, heat the oil over low heat. Stir in the turmeric and salt and cook for about 1 minute. Add the pieces of bok choy, laying them on their sides and cramming them in so as to make them as compact as possible.

Pour in the cocobut-water mixture, cover the pan and bring to a boil over medium heat. Cook for 6 minutes. The bok choy should sink into the sauce and cook evenly. If some of the bok choy is not covered with liquid, turn the pieces. Re-cover and cook for 6 more minutes. Stir in the lime juice, if using. Or serve hot, accompanied with lime wedges, if desired.

Serves 4 as a side dish.
from Vegetable Love, by Barbara Kafka

CSA

We joined a CSA (Community Supported Agriculture) this summer, so we get a box of fresh organic veggies every week from mid-May through October or so. Our CSA is with Honeybrook Organic Farms in Pennington, NJ, and they have a drop off site in Maplewood, not far away.

Last week we got through almost everything, giving away only one of the three heads of lettuce. This week we start off with:

1 bunch Arugula
1 head Bok Choy
1 bunch Broccoli
3 heads Lettuce
1 bunch Sage
1/4 lb. Spinach
Strawberries

We started with the Bok Choy tonight.