Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
Zephyr squash, I’ve missed you! Maybe now that we’re in this hot dry spell summer squash is happy again? I was just so delighted to see all those cute little squash in the box today.
Again, there are dozens of squash recipes at https://grassfedcow.com/
This week’s box was amazing. Who knew bok choy had been so happy? That big head is gorgeous and as it says at https://grassfedcow.com/
So I’ll cook up the eggplant and okra right away, but wait until at least this weekend to tackle the kale and bok choy. The only “tricky” thing about working with bok choy is taking the time to separate the thick stems from the leafy greens. The greens are sturdy and can take plenty of cooking, but they’ll never take as long as those succulent stems.
I saw a recipe online that sauteed the chopped bok choy in butter and added thinly sliced radishes. What a great idea. The choys are always so sweet, and radishes can have a little bite (haven’t tried today’s yet to see how spicy they are) but also mellow out so nicely when cooked.
But for this week I really like the recipe at https://grassfedcow.com/
And I’ll leave you with this recipe for zephyr squash slaw. Justin Burdett who was at Miller Union at the time, demo’d this six (yes, six) years ago at the Peachtree Road Farmers Market. It’s so simple that I make it frequently.
Summer Squash Slaw
2 summer squash, cut into matchstick pieces
Juice of 1 lemon
1 tablespoon extra virgin olive oil
Your choice of herbs – basil, thyme, parsley, chives ….
Salt and pepper
In a large bowl, combine squash, juice of half of that lemon and olive oil. Add herbs and salt and pepper and taste to decide if you need more lemon, or more oil, or both.