Summer Share Six June 29th/July 1st 2021

Important information:
• This is an even biweekly distribution as well as a weekly distribution.
• Fruit shares begin next week with sweet cherries for weekly and odd biweekly share members.
• The shares are in new, bigger boxes to accommodate more veggies. Here is a link to a YouTube video for a demonstration to collapse them: https://www.youtube.com/watch?v=-37m7Trp9oM

Farm News from Jane
Tomatoes in the high tunnel? Did I hear that there was some taste testing going on? Rumor has it that they may be showing up in your shares in a few weeks. And the sweet corn is tasseling which means sweet corn in about three weeks. There’s nothing like the taste of summer! We are picking loads of peas this year and it doesn’t seem difficult. The yield and the quality are great this season. Pea picking can be quite a tedious job when the conditions are not favorable but we have had happy pea pickers even though the heat was quite not to be beat today. You won’t get any fresher peas than these! And of course, the garlic harvest usually begins on one of the first really hot, steamy days of summer. And although we didn’t begin yesterday, we did start today. The dry weather has caused the garlic to mature a bit earlier than normal but unless we begin when it’s just about ready, we jeopardize getting it all harvested before the cloves begin to dry down and separate or we get loads of rain and it begins to deteriorate. When a crop is ready whether it is hay or vegetables it is vital to harvest in a timely fashion to get the product as its peak of freshness for quality, flavor and nutrition. Well, while cows might not complain about the hay’s flavor their nutritionist will notice the decreased nutrient density! The garlic is hung to dry and then the stalks are removed so it will be a month or so before we begin to “share”. Until then enjoy the scapes! There will certainly be lots of good nutrition in this week’s share! And last but not least we will begin summer squash this week; yellow squash to start and just a bit to whet your appetite!
I felt badly that I forgot to mention last week’s super moon, the strawberry moon. It was the third and final one of the year. It is unusual to have three in a year’s time. I actually forgot about it myself and missed it. The horizon was cloudy on successive nights so now I wait until July… But that’s OK, it is nice to have something to look forward to in nature; like the return of the monarch butterflies. I’ve seen a few already but not a single hummingbird as yet. The cycle of life continues and it’s a great ride if you are poised to enjoy…
Have a great week, Jane

Produce:   Golden beets   Romaine lettuce   Celery   Scallions   Garlic scapes
                                Shelling peas   Snow peas   Bok choy   Fennel   Yellow squash

Produce tips:– Celery; local is not the same as the celery stocked in the grocery store which is irrigated regularly and is very mild and tender. This is much more flavorful and firmer grown in season.
Peas; there are two varieties. The smaller bag is snow peas and the larger bag is shelling peas, which of course need to be shelled! Unzip from the stem end and enjoy raw or steamed. Snow peas are edible pods.
Bok choy leaves have a lacy look due to the flea beetle pest; but still good!
– Fennel; remove fronds before refrigeration and bag. It is good raw or cooked.
– Bok choy is great in a stir-fry and is touted as the garden vegetable highest in calcium and also vitamins A, B complex and some minerals. And only 24 calories per one cup serving! The flea beetles made the leaves look “lacey” but has not affected its flavor or nutrition.
– Golden beets are a milder beet and are wonderful grilled, roasted or even raw in salads.
– Summer squash: yellow can be substituted for zucchini in recipes.

Storage tips:
– Fennel, garlic scapes, scallions, and bok choy should be bagged before refrigeration.
– Summer squash will actually do better bagged as they will not dehydrate in the fridge as quickly.

Recipes
CREAM OF CELERY SOUP
2 T. olive oil; 2 onions, peeled and chopped; outside stalks of 1 head of celery, about 1 pound in all; 3 3/4 cups vegetable stock or water; 4 T. cream; salt and freshly ground black pepper
Heat the oil in a large saucepan and add the onions. Cover and cook over a gentle heat for 10 minutes, until the onions are soft but not browned. Meanwhile, scrub the celery and run a vegetable parer down each stalk to remove any stringy bits. Chop the celery and add it to the onions, stir, cover, and cook for another 5 minutes. Add the stock or water, bring to a boil and leave the soup to cook gently for 1 hour, or until the celery is very tender. Puree the soup in a blender and pour it through a strainer back into the saucepan to remove any remaining tough bits of celery. Stir in the cream and salt and pepper to taste and serve hot.
Serves 4. Recipe from Vegetarian Four Seasons.
SAVORY WALNUT CHICKEN SALAD
2 C shredded or chopped chicken; 1/4 cup finely diced celery; 1/4 cup chopped walnuts; 2 Tablespoons minced savory; 2/3 cup mayonnaise; 1/4 teaspoon lemon juice
Combine all ingredients and serve with fruit on a lettuce-lined plate. Serves 2.
SWEET-SOUR CELERY
3 c. sliced celery; 1 egg, beaten; 2 tbsps. Flour; 2 tbsps. Sugar; 3/4 tsp. salt; 1/8 tsp. pepper; 2 tbsps. Vinegar; 1 c. water; 1/4 c. dairy sour cream
Cook celery in boiling salted water until tender; drain. Meanwhile, blend together egg, flour, sugar, salt and pepper in saucepan. Blend in vinegar and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add sour cream. Add to drained celery.
Makes 6 servings. Recipe from America’s Best Vegetable Recipes.
CELERY SALAD
1 bunch celery; 1 red onion, cut in 1-inch strips; 6 Tbsp vegetable oil; 2 Tbsp red wine vinegar; 1/2 tsp salt; Black pepper; 2 oz blue cheese, crumbled; 2 green onions, chopped; 1/4 c minced parsley
Cut celery crosswise into 1/4-inch slices. Put in bowl. Add red onions. In small bowl, combine remaining ingredients except parsley. Pour over celery and red onions. Toss. Top with parsley. Chill at least 4 hours and serve. Leftovers are great. Makes 6 servings Recipe from Farm-Fresh Recipes.
CELERY-FETA SALAD
6 oz feta cheese, crumbled; 3 stalks celery, thinly sliced; 1 small jar pimiento strips; 2 Tbsp fresh chopped thyme or oregano; 2 Tbsp vinaigrette-style salad dressing; Leaves of 1 small head leaf lettuce
Mix the feta with the celery, pimiento and chopped herbs. Sprinkle with the vinaigrette. Place lettuce leaves on four plates; top with feta and celery mixture. Recipe from Farm-Fresh Recipes. Makes 4 servings
CAESAR SALAD
3/4 c olive oil; 1/4 c red wine vinegar; 2 tsp anchovy paste; 2 garlic scapes or green onions, minced; 1 Tbsp fresh lemon juice; 2 tsp Dijon mustard; 1 tsp ground white pepper; 1 c grated Parmesan cheese; 1 large head romaine lettuce; croutons
Put oil, vinegar, anchovy paste, garlic, lemon juice, mustard and white pepper in food processor; blend. Add Parmesan; pulse just to blend. Rinse, pat dry and tear lettuce into bite-size pieces. Add half the dressing to lettuce; toss. Add more dressing, to taste; toss, then add croutons. Serve at once. Makes 4 servings
GRILLED ROMAINE 1 head romaine lettuce – cut in half lengthwise and washed, 1/4 cup olive oil, 2 T balsamic vinegar, 1/4 tsp. dried minced onion, 1/4 tsp. garlic powder, 1/8 tsp. oregano , 1/4 tsp. salt, 1/8 tsp. pepper Place split heads of Romaine lettuce in a freezer bag .Mix all other ingredients together in a separate bowl and pour in bag. Lay bag flat in fridge for 15 minutes. Then turn bag over and lay flat again for another 15 minutes. Pre-heat grill. On medium heat, grill Romaine for about 2 minutes on each side. Serve warm.
CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper to taste
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately_ Serves 6 to 8
FRENCH PEAS
3 Tbsp olive oil; 1/4 c finely chopped romaine lettuce; 1 1/2 lbs. shelled fresh peas; 1/4 c minced shallots or white part of green onion; 1 large sprig parsley; 2 tsp sugar; 1 tsp salt; 1/8 tsp white pepper
Heat oil in a saucepan over medium heat. Add lettuce, peas, shallots, parsley, sugar, salt and pepper. Reduce heat and simmer, covered, 10-15 minutes, or until peas are just tender. Stir occasionally- Remove parsley sprig before serving. Makes 6 servings
SESAME SNOW PEAS WITH RED PEPPER
1 teaspoon sesame oil; 2 teaspoons toasted sesame seed; 1 teaspoon vegetable oil; 2 cups fresh snow peas, strings removed; 1 large red bell pepper, seeded, and cut into very thin julienne
Combine 1 teaspoon vegetable oil and enough water to cover peas and pepper in heavy saucepan. Bring to boil over high heat. Add peas and red pepper and cook until crisp-tender, 3 to 5 minutes. Drain immediately. Transfer to bowl. Add sesame oil and toss gently. Sprinkle with sesame and serve. 4 servings
GARDEN PEAS
4 lettuce leaves, shredded; 1 cup shelled fresh peas; 1/6 cup sliced green onions; 1/2 teaspoon sugar; Salt and freshly ground pepper to taste 1/8 cup heavy cream; 1/2 teaspoon cream-style horseradish; 1/2 tablespoon minced fresh parsley; 1 tablespoon real butter, melted
Place moist lettuce leaves in bottom of l0-inch skillet or heavy saucepan. Sprinkle peas over lettuce and top with green onions, sugar, sprinkle of salt, and pepper. Cover and simmer 10 to 12 minutes or until peas are tender. Raise heat and reduce any moisture from pan, being careful not to scorch peas. Remove lettuce if desired. Whip cream; add horseradish and parsley. Fold in butter and mix with peas. Serve immediately. Serves 3
BEET AND SHAVED FENNEL SALAD
Salad: 4 large or 6 small beets; 1 bulb fennel; cracked black pepper to taste
Dressing: 1/2 cup extra-virgin olive oil; Grated zest of 1 Clementine; Juice of 3 Clementines; 4 teaspoons rice wine vinegar; 1 tablespoon minced fresh rosemary, plus 4 teaspoons rosemary leaves for garnish; 1/2 teaspoon grated lemon zest
For the salad: Rinse the beets; put them in a pan with water to cover, and boil covered until they can be stabbed somewhat easily with a fork. Drain them and cool under cold running water. As the water is running, you can rub off the peels and stems of the beets. This will dye your hands red, but it is quick and easy. Slice the beets very thin and refrigerate them. Trim any discolored outer parts from the fennel. Trim the tops and the base. Using a mandolin, shave the fennel crosswise in almost paper-thin slices. If you don’t have a mandolin cut the fennel lengthwise in half, lay the halves down on their flat sides, and slice crosswise as thin as possible. Soak the fennel in ice water while you prepare the dressing.
For the dressing: Whisk together all the ingredients.
To finish the dish: On 4 salad plates, arrange the beet slices so they are covering the bottom of the plates. Shake the water off a tuft of fennel and place it on top of the beets. Sprinkle about 4 teaspoon fresh rosemary needles on top of each salad. Pour the dressing over the chilled salads. Crack the pepper over each plate at the table. Serves 4. Recipe from The Café Pongo Cookbook.
WARM GOLDEN BEET SALAD WITH GREENS AND ALMONDS 1 bunch beets, both tops and roots, olive oil, Salt and freshly ground black pepper, 4 cloves garlic, minced, 4 ounces goat cheese, crumbled, 2/3 cup toasted almond slivers.
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool. Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat. When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the cooked greens, goat cheese, and almonds. Taste and season with salt and pepper to taste. Serve warm or cold. (This also makes an excellent pressed sandwich filling, especially with some extra goat cheese.)
BEET HUMMUS RECIPE
1/2-pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*, 2 Tbsp tahini sesame seed paste, 5 Tbsp lemon juice, 1 small clove garlic, chopped, 1 Tbsp ground cumin, 1 Tbsp lemon zest (zest from approx. 2 lemons), Generous pinch of sea salt or Kosher salt, Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups. Simply Recipes
BEET, GINGER, AND COCONUT MILK SOUP
1 tablespoon olive oil, 1 large yellow onion, diced, 3 cloves garlic, finely chopped, 1 tablespoon finely chopped ginger, 3 large red beets, peeled and cut into 1/4-inch pieces, 5 cups vegetable stock, divided, 1 can (14.5 ounces) low-fat coconut milk, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, Parsley (optional), Canned julienned beets (optional), Crusty bread
In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired. Recipe from http://www.epicurious.com
GOLDEN BEET AND SUNFLOWER SEED SALAD
2 1/2 lb. medium golden beets, 1/2 cup raw (not roasted) sunflower seeds (2 1/4 oz), 2 tablespoons finely chopped shallot, 2 1/2 tablespoons cider vinegar, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon sugar, 3 tablespoons extra-virgin olive oil, 6 oz sunflower sprouts or baby mesclun (6 cups)
Put oven racks in lower third and middle of oven and preheat oven to 425°F. Trim beet greens, leaving 1 inch of stems attached. Tightly wrap beets together in double layers of foil to make packages (2 or 3 per package) and roast in middle of oven until tender, 40 to 45 minutes. Unwrap beets and cool slightly. While beets roast, toast sunflower seeds in a pie plate or a small baking pan in lower third of oven, shaking occasionally, until seeds are golden, about 10 minutes. Whisk together shallot, vinegar, salt, pepper, and sugar in a small bowl, then add oil in a stream, whisking. When beets are cool enough to handle, slip off and discard skins. Cut beets lengthwise into 1/4-inch-thick slices and gently toss with 3 tablespoons vinaigrette in a bowl. Toss sunflower sprouts and half of sunflower seeds with remaining vinaigrette in another bowl. Arrange beets on 6 salad plates and top with dressed sprouts. Sprinkle salads with remaining sunflower seeds. Cooks’ note: Beets can be roasted, sliced, and dressed 1 day ahead and chilled, covered. Recipe from Epicurious.com
GOLDEN BEET SLAW
1/4 cup olive oil, 2 tablespoons red-wine vinegar, 1 teaspoon orange zest, 1 tablespoon orange juice, 3/4 teaspoon coarse salt, 1/4 teaspoon freshly ground pepper, 1 1/2 pounds golden beets, peeled and cut into matchsticks, 3 scallions, sliced, 1/2 cup chopped fresh cilantro
Peel beets with peeler and then cut into matchsticks. Whisk together oil, vinegar, zest, orange juice, salt, and pepper. Toss with beets, scallions, and cilantro. Serves 6; recipe from Martha Stewart Living
ROASTED GOLDEN BEETS AND CARROTS WITH SAGE
1/2 LB. yellow beets, without tops (2 medium), 1/2 LB. carrots, peeled (3 medium), 2 garlic cloves, smashed, 4 sage leaves, 1 sprig fresh rosemary, 2 T. extra-virgin olive oil, 1 1/2 T. white wine vinegar, Salt to taste
Heat oven to 400 degrees F. Add the beets to a medium pot of simmering water, seasoned with salt. Cook until just tender then remove from the water and plunge into an ice water bath to cool. Once cooled, peel the beets then cut into halves or quarters, depending on preferred size. Cut carrots to a similar size. Add beets and carrots to a roasting pan and toss with the smashed garlic, sage, rosemary, olive oil, white wine vinegar and about 1/4 teaspoon of salt. Place into the oven and roast for about 30 minutes or until the beets and carrots become slightly golden and are tender. Serve as a side dish or on top of an arugula salad or add some crumbled goat cheese. Recipe from https://www.inspiredtaste.net
SALAD GREENS WITH CHINESE SALAD DRESSING
1/3 cup sesame or olive oil; 1 teaspoon minced garlic, pressed to a paste; 1-2 teaspoons grated fresh gingerroot or 1/4 teaspoon powdered ginger; dash of cayenne; 2 tablespoons fresh lemon juice; 1 teaspoon sesame seeds; 1 tablespoon chopped green onion, salad greens or Chinese cabbage.
Mix all ingredients (except greens); toss with greens. This is also good with bok choy, snow peas, or cucumbers. Makes 1/2 cup dressing. Recipe from Oak Ridge Farm
FRESH FENNEL BULB SALAD
One large or 2 small fennel bulbs; 2 tablespoons frozen orange juice concentrate, partially thawed; 2 tablespoons white wine or red wine vinegar; 1 teaspoon Dijon mustard; 2 tablespoons extra-virgin olive oil; salt and pepper
Remove fronds from the fennel bulb(s). Cut away the root and slice fennel into very thin pieces (it can also be grated). Make dressing by combining vinegar, mustard, 1/4 teaspoon salt, and orange juice concentrate in a bowl. Gradually whisk in olive oil. Pour over fennel and allow to marinate at room temperature 20 minutes or longer. Season to taste with pepper and additional salt.
Recipe from Jenny Bonde and Rink DoVee, Shooting Star Farm
FENNEL EGG SALAD
6 large eggs (not too fresh! they will be difficult to peel if very fresh); 1/3 cup finely chopped fennel stalk; 2-3 tablespoons chopped fennel leaves; 2-4 tablespoons finely chopped sweet red onion; 4 tablespoons mayonnaise; 1 1/2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; salt and pepper to taste
Place eggs in saucepan and cover with cold water. Bring to boil. Turn off heat. Cover pan tightly and set timer for 9 minutes. When timer goes off, drain eggs and immerse them in ice water 10-15 minutes. Peel and quarter eggs; place in food processor and, using the pulse button, pulse until finely chopped, 8-12 times. Add remaining ingredients; pulse until ingredients are well blended, 3-6 more times. Use as a sandwich filling, a spread for crackers, a cold sauce for chilled asparagus, or a garnish for tossed green salads. Makes 2 cups. Recipe from MACSAC
PASTA WITH FENNEL
1 bulb fennel, trimmed & quartered; 1/2 lb. fettuccini; 1 Tbsp olive oil; Grated Parmesan cheese; Parsley (garnish)
Simmer fennel in 4 quarts salted water until tender, about 15 minutes. Lift fennel from water and slice. Keep warm. In the fennel water, cook the fettuccini until al dente. Drain pasta. Add olive oil and fennel. Serve with sprinkle of Parmesan and parsley. Make 3 servings
GOLDEN FENNEL
1 large fennel bulb, including the greens; 1 tbsp unsalted butter; 1/2 tbsp olive oil; sea salt and freshly ground pepper; grated zest and juice of 1/2 lemon; 1/2 garlic clove, minced; 1/4-to-1/2-pound fettuccine; Parmigiano-Reggiano cheese
Peel or discard, if badly bruised, the tough outer layers of the fennel, then quarter the bulbs, setting aside the greens, and slice thinly. (The core will cook to tenderness.) Heat a large pot of water for the pasta. Melt 1 tablespoon of the butter with the olive oil in a wide skillet. Add the fennel and sauté over high heat, stirring occasionally, until browned in places, 7 to 10 minutes. Season with 1 teaspoon salt. Toss with the lemon juice, and then add 1 cup water. Reduce the heat and cook, covered, until the liquid has evaporated. Add another 1/2 cup water and continue cooking in this fashion until the fennel is very soft and deep gold in color, about 25 minutes in all. Season with pepper. Chop a handful of fennel greens-enough to make about 1/3 cup-with the garlic and lemon zest and set aside. Add salt and the pasta to the boiling water and cook until the pasta is al dente. Scoop it out and add it to the pan with the fennel and the chopped greens. Taste for salt and season with pepper. Serve with the cheese, finely grated or thinly shaved over the top. serves 4 to 6
FENNEL AND LEMON BUTTER
1 stick lightly salted butter, softened; 2 tablespoons chopped fennel fronds; grated zest of half a lemon; a little freshly ground black pepper
Put the butter, fennel, lemon zest, and pepper in a bowl and beat them until the butter is evenly speckled green. Pat it into a roll, cover with plastic wrap, and chill. Makes about 1/2 cup Recipe from a handful of herbs.
MEDITERRANEAN QUINOA
1 tablespoon olive oil; 1/2 cup finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped peeled carrot; 1 cup finely chopped fennel bulb; 1 cup quinoa, rinsed; 1 1/2 cups water; 1/2 cup finely chopped black olives; Salt and freshly ground black pepper
In a medium saucepan over medium heat, warm the olive oil. Add the onion, celery, carrot, and fennel and cook, stirring occasionally, until the onion is softened, 5 to 6 minutes. Add the quinoa and cook, stirring constantly, until lightly toasted, 2 to 3 minutes. Add the water and bring to a boil. Cover, reduce the heat, and simmer over medium-low heat until the quinoa is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork. Stir in the olives, season to taste with salt and pepper, and serve hot. Serves 6-8
Recipe from The Big Book of Vegetarian
BOK CHOY SALAD
1/2 c red wine vinegar; 1/2 c olive oil; 1/2 c sugar; 1 T soy sauce; 1/4 c butter; 1/4 c slivered almonds; 1/4 c sesame seeds; 2 (3 ounce) packages ramen noodles; 1 medium head bok choy; 3 green onions
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside. Melt butter in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the butter along with almonds and sesame seeds. Sauté until golden brown. Remove from heat and drain on paper towel. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once. Makes 8 servings
CHOW MEIN
1/4 cup vegetable oil; 3 cups thinly sliced bok choy stalks; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 teaspoons sugar; 2 cups chicken stock; 11/2 tablespoons cornstarch; 1/4 cup cold water; 1/4 cup soy sauce; 2 cups bean sprouts; 2 cups slivered cooked chicken, turkey, or pork; chow Mein noodles; cooked rice
Heat oil in a wok or deep skillet. Add celery, salt, pepper, and sugar; stir-fry 1 minute. Add chicken stock and bring to a boil. Simmer for about 8 minutes. Meanwhile, blend cornstarch, water, and soy sauce in a small bowl. Add to skillet and stir until mixture thickens. Stir in bean sprouts and meat. Cook until heate4 through, 2-3 minutes. Serve over hot rice with chow Mein noodles. Makes 4 servings.
Recipe from James and Kathleen Mulvey
SESAME SOY BRAISED BOK CHOY
1/2 head bok choy; 1 tbsp peanut oil; 1/2 tbsp grated ginger; 1 tbsp minced garlic; 1/4 cup chicken stock; 1/2 tbsp toasted sesame oil; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 tsp sugar; salt and pepper; 2 tbsp sesame seeds
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces (“julienne”), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 2 servings. Recipe from MACSAC
BOK CHOY WITH SOY SAUCE
1-pound bok choy; 2 tablespoons peanut oil; 1-2 tablespoons plum sauce
Trim the bok choy, removing any discolored leaves and damaged stems. Tear into manageable pieces. Heat a wok until hot, add the oil and swirl it around. Add the bok choy and stir-fry for 2-3 minutes, until the greens have wilted a little. Add the plum sauce and continue to stir-fry for a few seconds more, until the greens are cooked but still slightly crisp. Serve immediately. Serves 3-4
STIR FRY CHICKEN AND BOK CHOY
For the Sauce: 2 tablespoons honey, 1/2 teaspoon freshly grated ginger, 2 cloves of garlic grated or minced finely, 2 tablespoons reduced sodium gluten-free soy sauce, 1 tablespoon rice wine vinegar,
For the Stir-Fry: 1 teaspoon sesame oil, 1 pound boneless skinless chicken breasts, cut into 1 inch chunks, 1 head of bok choy washed and cut into 1 inch strips, 2 large carrots peeled in strips or 1/2 cup matchstick carrots, 5-6 green onions diced, 1 tablespoon sesame seeds, 1/4 cup chopped cilantro if desired
Stir together all the ingredients for the sauce and set aside. Heat sesame oil in a large wok or skillet over medium-high heat. Add in chicken and cook for 5-7 minutes. Add in bok choy, carrots, green onions, and sesame seeds. Stir continuously for 3 minutes and then add in sauce. Cook until sauce has coated the chicken and vegetables and heated through. Serve with a sprinkle of cilantro if desired.
MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices, the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. Yield: 3 servings
GREEK SUMMER-SQUASH GRILLED PIZZA
Prep: 20 min.; Ready in; 20 min.
1-pound whole-wheat pizza dough, ½ cup roasted red pepper hummus, 2 cups thinly sliced summer squash, 1 cup crumbled feta cheese ½ cup slivered fresh basil, Ground pepper for garnish
Preheat grill to medium-high. Roll dough into a 12-inch oval on a lightly floured surface. Transfer to a lightly floured large baking sheet. Bring the dough, hummus, squash and feta to the grill. Oil the grill rack. Transfer the crust to the grill. Close the lid and cook until puffed and lightly browned, 1 to 2 minutes. Using tongs, turn the crust over. Spread the crust with the hummus and top with the squash and the feta. Close the lid and cook until the cheese is melted and the crust is lightly browned on the bottom, 2 to 3 minutes more. Return the pizza to the baking sheet. Top with basil and pepper, if desired. Recipe from Eatingwell.com
CHICKEN ZUCCHINI MEATBALLS
1 C finely shredded zucchini, 1# ground chicken, 1 egg, lightly beaten, ½ C panko, ½ C grated parmesan cheese, 2 cloves garlic, 1 T chopped fresh parsley, 2 tsp. dried basil, crushed, ¼ tsp. crushed red pepper flakes
Preheat oven to 350. Line a 15×10 inch baking pan with foil; coat with non-stick cooking spray. Line a colander with paper towels; add zucchini. Sprinkle ½ tsp salt over zucchini. Let stand 20 minutes, pressing occasi0nally to remove moisture. In a large bowl combine zucchini, chicken, egg, panko, cheese, garlic, parsley, basil, red pepper, and ¼ tsp salt. Shape rounded tablespoons of mixture into 20 meatballs, place in prepared pan. Bake 25 minutes or until cooked through. Recipe from Better Homes & Gardens August 2018