Recipes from the Farm – Bok Choy

Sean and I joined a Community Supported Agriculture share last year. We were not positive how it would work out but it worked out very well. We were spending less money, getting more produce, and the produce traveling less then what you would buy that the grocery store. We were also buying local and it was fun to go to the farm each week to pick up our half-share.

An interesting concept that we didn’t realize until after the season was over, was that we were really eating with the seasons. Spring time is lots of greens, onions, and onions. Summer was lots of tomatoes, corn, and cucumbers. Fall time was squash, canned goods, and pumpkins. I quickly learned to cook with many different vegetables and we ate some very healthy meals. Cooking with the seasons also has its advantages when it comes to your general health and how your body functions.

This year since I have an idea of what we will be getting I will share some of my seasonal recipes. Each week I will share one of the meals that I make with the vegetables or fruit that we get in our CSA.

This week we received lettuce, spring onions, spinach, asparagus, and bok choy.

Last year I distinctly remember getting bok choy and thinking, “What in the world do I do with this?” ¬†and then I did this. Having an aunt who was Filipino, I remembered a dish that she made with cabbage and ground turkey. I decided to try that concept and it worked pretty well.

So here is our spring tradition of Sausage and Bok Choy.


What you need:
1 Head of Bok Choy, chopped
1 lb. of Sausage

Put a little bit of oil in the pan and then add the sausage and fry. Once the sausage is almost done cooking, add the bok choy. Don’t let it get soggy but you want to cook it so that it isn’t crunchy. Voila!

This normally serves 4.


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