by Laura
I braised the CSA bok choy in veg stock and – of course – CSA green onions. I took Mark Bittman’s advice and separated the stems from the leaves, then sautéed the stems for a good five minutes before I introduced the leaves and the stock. The stems were still pleasantly crunchy but not painfully-raw-crunchy, and they had absorbed more of the flavor from the stock and onions than anticipated (in a good way). I would probably still keep stem and leaf* together if the bok choy was of the baby variety, but the Bittman method worked well for the grown up kind.
I served up the bok choy with yesterday’s Spring Mashed Potatoes and another green salad – Lolla Rosa lettuce, green onions, cucumber, and honey lime dressing [grapeseed oil, lime juice, and honey]. Justin’s potatoes were topped with a BBQ Riblet from Morningstar Farms (which looks strangely like the McRib); I cut up a slice of prosciutto and grated a little parmesan and mixed them into my potatoes – fan-freaking-tastic. Milo would only eat tortillas, so he ate three of them. That kid.
For dinner, Justin had a sandwich of peppered Tofurkey slices, yellow tomato slices, more of that lettuce, and the last of a wedge of Emmentaler, melted onto the bread. My sandwich was on the last roll in the fridge, with another, wonderfully-paper-thin slice of prosciutto, toasted right on the bread in the toaster oven, the last of the green onion tops, the last yellow tomato, and enough lettuce for a gigantic salad, thus concluding that head of lettuce. Milo finished off the broccoli and the mandarin oranges in the fridge, plus the last of the milk.
And with that, we’re off to Houston. We’re leaving the house looking a little rough, but the refrigerator is gloriously clean.
*All the talk about stems and leaves made me think about statistics. Here’s a stem-and-leaf graph of this blog’s daily view totals so far:
0 567
1 0
3 1
4 2
