CSA with Carrie: Bok Choi stir-fry and creamy dill potatoes

So much to work with this week! Cherry tomatoes, raspberries and strawberries were pretty much eaten up in the first day. Fruit does not last long around here. You would think we would have our fill of the raspberries since I’ve picked six ice cream pails of berries from my own patch so far. And I probably have two more pails before my patch is done for the season.

Bok choi stir-fry

I love bok choi, especially when it is young and tender. It is a wonderful addition to any stir-fry with a fresh taste, almost comparable to celery. I like to add the bok choi near the end of cooking, just so it is warm when serving. I was also going to add some komatsuna as well, but my pan was full once the bok choi was added. I use a simple recipe for the sauce: 1/4 cup of soy sauce, 1 tbsp sesame oil, 2 tbsp rice vinegar and 1 tbsp of ground ginger. Adjust to your taste. I ended up adding a bit more oil and less ginger.

Rice and green peas

I completely forgot about the peas from the previous week, so I shelled them up and had about 1/3 of a cup. Now, we could have just eaten them raw, but I wanted to try to add them to something and my inspiration came from the stir-fry I was making that night. Now, I wasn’t planning on making fried rice, but what if I just added the peas to the rice after it finished cooking and let the steam from the rice cook the peas? I was right – it went over well with the family for dinner.

My favourite cream dill potatoes

This recipes is best with young red potatoes, but young white or yellow potatoes are just as tasty. All you need is a tablespoon or two of butter, about a cup of heavy cream and some minced onion. Bring it to a slow boil and to reduce. I find the reduction time varies from time to time, but average seems to be about 20-30 minutes. You really have to watch the cream, as it can boil over and if you do not stir it enough it will brown in the bottom of the pan. When your cream is reduced, add in your fresh minced dill – as much or as little as you like. Stir and pour over your boiled and drained potatoes. Serve immediately

Love your left-overs

The next night I cut the potatoes into small cubes, added butter to a warm pan and fried up the leftover potatoes until golden brown. So delicious! Especially with fresh beans from the farm! I boiled up the lot we received from the basket and added some more from the garden. Served with BBQ chicken, this makes a great summer evening dinner.

There are still cucumbers, komatsuna and zucchini left to eat! May need some extra help to get all this eaten up!

Happy Cooking! Carrie