Bok to Basics

In writing this blog over the past few days, I've really discovered a love of terrible vegetable puns. It's rather marvelous, actually -- I'm hoping to be able to keep it up as we get more and more varied kinds of marrows, shoots and growths of all sorts.

But anyway. Nate once again made dinner -- I was feeling lethargic after a hard day of light housework -- and now I am pleased to say that we are down to almost nothing left of the share. Nate made a ginger-sesame chicken breast, with coconut-lime rice and bok choy sauteed in the same ginger-sesame sauce as the chicken. It was excellent. But I shall turn it over to him:

Hello, y'all, Nate here! Well sheoooot, I was in the kitchen today cookin' up enough produce to make a ferry boat captain lose his salt pork!

As our haul from the farm share has been winding down, today's meal had two main purposes: 1) To use up our farm share produce and 2) to clear out some items from our pantry and freezer.



We started off with these quick "crostini" to utilize some of the leftover ingredients from enchilada night. Sadly the baguette was a little less than great but with some goat cheese, avocado, cherry tomato slices, lime juice, toasted pepitas, salt and pepper they turned out pretty nice.



The bok choy comes from an organic farm so unfortunately that means the bugs get to pick over the leaves first.



We used up the garlic scrapes by mixing them in with some lime coconut rice as well as using them to flavor the chicken breast I was marinating.



I quickly seared the chicken breast which was marinated in honey, garlic, ginger, soy, lime, chilis and sesame oil.



I served up the chicken with the stir fried bok choy, steamed edamame, and coconut rice. This used up the garlic scrapes and the bok choy. It also cleared the chicken breast and the edamame from the freezer and the coconut milk from the pantry.



And for dessert, more of the chocolate peppermint ice cream. After freezing over night it was even better today.

It is going to be a challenge to maintain this level of cooking, photography and blogging as we get on with our work week but we'll see how it goes.

See you tomorrow, Veg Heads!

Not sure what expect for next week's haul, but in the meantime, we have two more nights of dinners before the next pickup and all that's left is a scrape and a basil plant. Tomorrow night may be a day to stimulate the local economy with a dinner out.