July 8th, 2012

Spicy Bok Choy with Sausage

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Jen with our share for this week.

Hi I’m Anton the owner of Early Morning Farm – and the webmaster for our website.  I moved to this farm in the fall of 1998 and I live here with my 9 year old daughter Noni, and my 35 week pregnant wife Jennifer (she’s due August 10th and works at Jillian’s Drawers a great local baby store in Ithaca!).  We all live right on the farm so we should have all of the vegetables we could ever want, but you know how it goes, life gets hectic and busy and the next thing you know it’s the end of the day and the last thing I want to do is go back out in the fields and scavenge around for vegetables for our family.  So, we signed ourselves up for a box share!  It’s been great – we really love all the fresh veggies and it’s also been great fun to experience what our members are getting each week first hand.

So far with this week’s share we made a great white beans and escarole soup with kohlrabi (chicken stock, white beans, escarole plenty of garlic, and cubes of kohlrabi), and today we made spicy Bok Choy with Sausage.  For the Bok Choy dish we used our entire head of bok choy, about a pound of hot italian sausage I picked up at the Ithaca Farmers’ Market from our friends at Autumn’s Harvest Farm, about a tablespoon of Siracha Chili Garlic Sauce (love this stuff, Wegman’s sells it), some organic cherry tomatoes Jen picked up at Greenstar,  a clove of garlic, and a dash of  Tamari soy sauce.

Bok Choi and Sausage, nice and spicy!

The sausage was in casing in one link, so we cut it into one inch pieces and fried it on medium heat until it was cooked, then we removed it from the pan.  We sliced about a half cup of the cherry tomatoes in half and threw them in the hot pan with the chili garlic sauce, grated the garlic over the top and stirred it all together for a minute. We had the bok choy already cut up and added that over the top with a dash of the soy sauce.  Stirred it all together until the bok choy was wilted and the served it up. Yum!  Next time we are going to try it over Soba Noodles, I think that would make a perfect dish.

 

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Posted in: CSA Experiences, Gluten Free, Paleo, Pork, Recipes by Anton Burkett
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