Last night, I steamed kale and baby bok choy, then added to a saute pan already containing onions and tofu and the rest of the arugula. When they were just about done, I added some garlic and ginger and cooked briefly. Then, out of the pan, I tossed in a mix of sesame paste, umeboshi plum paste, and soy sauce and served it all over rice.
And now, all we have left from this week's farm adventure are a couple of tiny turnips, a tiny bunch of baby bok choy, and a few strands of fresh herbs. Maybe we'll cut the turnips up and use them to dip into the leftover hummus?
Next farm date is Tuesday; can't wait to see if the strawberries are ready!
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