Cooking With Rae Lili Farm's Bok Choy

Categories: Cook This

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If you got to the White Rock Local Market at 9 a.m. you were already too late. A few bunches of chubby carrots and just 3 pounds of asparagus disappeared in an instant. The signs of the coming season are just beginning to awaken and only the early birds take home the true treasures. Disappointed, I consoled myself with this beautiful bok choy (tough life, huh?) and resolved to jump out of bed next week with a bit more enthusiasm.

Roy and Sophia Martinez used to casually grow vegetables for their smoothies before a double layoff converted them into farmers. Now they're responsible for some absolutely pristine bok choy that eventually sold out at this weekend's market too.

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I asked Sophia how she cooked the bok choy at home, and she told me she simply sauteed them whole in olive oil, seasoned with some freshly crushed garlic. The idea filled my brain with ideas for stir fries, but some beef stock in my freezer called these cabbages to a higher order.

I sauteed some shiitake mushrooms and seasoned the broth with ginger and onions. Just as the soup came together I carefully quartered the bok choy and dropped it into the broth. They cooked in just a minute of two, quickly wilting and softening. Luckily I had a bowl of freshly cooked noodles at the ready.

When the ingredients are good, so long as you have a well-stocked pantry, it's easy to make something beautiful.

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5 comments
rincru
rincru

That looks wonderful!  Enjoy the cool season veggies while you can, the heat is on.

primi_timpano
primi_timpano topcommenter

Good looking soup. Reminds me of udon.

notallofeastdallasislakewood
notallofeastdallasislakewood

I do not usually gush over spinach, but Rae Lili Farm's spinach is the freshest spinach I have EVER eaten.  It does not resemble - in taste or texture - most spinach found in grocery stores.  We have been making spinach salads with hard boiled eggs from the Blue Yarn Farm.  Last few weeks a dozen eggs includes a couple of duck eggs per dozen for a little variety. 

scott.reitz
scott.reitz moderator

That one I pulled from an old culinary text book. It's straight up in adorned French style stock. Not perfect for the given application, but the ginger pulled it in the right direction and its still better than box stock.

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