Tuesday, June 21, 2011

Bok choi recipe

Hello! Just wanted to share a recipe for bok choi that I liked! It's from Vegetarian Cooking for Everyone by Deborah Madison. It's really great with tofu, and we have used turnip greens, tat soi, mustard, and joy choi in it as well. :)

Stir-Fried Bok Choy with Roasted Peanuts
serves 2-4

3 tablespooons raw peanuts

2 teaspoons roasted peanut oil
1/4 teaspoon red pepper flakes
1 1/2 pounds bok choy
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons minced ginger
2 tablespoons soy sauce
1 teaspoon cornstarch stirred with 3 tablespoons water or vegetable stock

Fry peanuts in 2 teaspoons roasted peanut oil until they’re golden. Chop with red pepper flakes and a few pinches salt and set aside.

Slice off bok choy stems and cut them into 1″ pieces. Leave the leaves whole. Set a wok over high heat. Add 2 tablespoons peanut oil and roll it around the wok. When hot, add garlic and ginger and stir-fry for 1 minute. Add bok choy and a few pinches salt and stir-fry until wilted and glossy. Add soy sauce and cornstarch mixture and stir-fry 1-2 minutes more until leaves are shiny and glazed. Add crushed peanuts, toss, and serve.

Friday, June 10, 2011

Lil Baby Goats

I think we all know who the stars of Wealth Underground are right now: Pippie and Thelonius, the couple-week-old kids.

Enjoy the dose of cuteness.

Wednesday, September 29, 2010


Another great share, another inspired dish.

The cilantro, peppers and onions were the base of this salsa.
Finely chop one torpedo onion, one of those long curvaceous peppers, and a bunch (or less, as you like) of cilantro. Add chopped tomatoes- I used little cherry tomatoes, which have exploded since receiving them as a little plant in my first share. Salt, dried red chili flakes (or any other chilies), and Voila!

Of course this recipe can vary thousands of times, but this is a simple, fresh satisfying version.

Tuesday, August 31, 2010

Kale & Sorrel Soup

Oh what a delight to see sorrel popping out of the bag today!
It's too bad it loses its fresh bright green color upon cooking, but it always imparts a wonderful lemony freshness

Sautee until soft: one lovely thinly sliced red onion with 3 cloves of chopped garlic with a generous pinch of salt & a grind of pepper (I use a mix of Szechuan & green)

Add 3 potatoes, coarsely chopped (peeled if you like) & 2 chopped carrots

Add plenty of water, a dash of molasses, a splash of soy sauce, 2 bay leaves, and a heel of your favorite cheese, if you wish

When potatoes soften a bit, add the whole bunch of kale, chopped, large stems removed, and 1/4 bunch of sorrel, some fresh basil & parsley leaves

Simmer til everything is tender, adjust seasoning, remove bay leaves and cheese rind, and blend

Serve with a spoonful of creme fraiche or yogurt or not..

Thursday, August 19, 2010

recipe mania

Hi all,
I've been working on a bunch of recipes for Wealth Underground for a project called Your Garden Cookbook, which I am making with my friend Nicole. I'll let you know when it's done.
Meanwhile, I've been delighted with my surprise bags of goodies...
Oh what to do with the cabbage? I had an overdose of cabbage while living in Czech republic for 8 years.

The answer:
Pickle it!

Pickled Red Cabbage
Quarter and thinly slice a head of red cabbage into strips
Sprinkle with a few tablespoons of salt, cover and refrigerate for 2 days, turning occasionally
Drain liquid
‘Sterilize’ an XL canning jar- you can just rinse with boiling water if you’ll eat these fast (which you will)
Bring 1-1/2 quarts of rice vinegar with 1-1/2 quarts water to a boil (you can explore a variety of vinegars)
Meanwhile, layer cabbage with salt, coriander seeds, bay leaves, peppercorns, garlic cloves and star anise- a few teaspoons of each. You could add some sugar, too, if you like
Pour liquid over and cover
When cool, refrigerate for a day or two and enjoy a gorgeous pink zesty crunchy delight!

Tuesday, July 20, 2010

family fun day!

Visited the farm Sunday as part of the Kids' Day activities, bringing along our goddaughter, Maddie, and her parents (our adopted family), Jim and Jocelyn who drove up from Salem for the day. Even though the day started out a bit cool and overcast, it cleared up and warmed up by the time we arrived, which made for a perfect day to traipse around a farm.

We had a lovely time together, and Chris and Nolan were excellent hosts and guides. They had fun and easy things for Maddie to do and try (she'll be 3 in a few weeks) while handily keeping up with the barrage of questions we threw their way. We also got a chance to meet Camper and his family for part of our tour, and you never saw a cuter kid in a cowboy hat.

I've posted more about it on our website, along with lots of pictures (and if I can get it to work later, a short video) if you want to check it out.

Friday, July 16, 2010

beet eater

Just thought I'd share a picture of our serious beet eater, Camper, hard at work.

Looking forward to Sunday.