While this entry is not about canning, it IS about cooking, and anticipation of canning! As I mentioned in my previous post, my sister-in-law and I are splitting a farm share. This our first year and we didn't really know what to expect. Yesterday we met at the farm and picked up our first share: 1 head of lettuce (which she kept), 9 bunches of bok choi, a bunch of HUGE radishes and a bunch of scallions (all of which we split). Since it wasn't really enough to preserve in any way, but it was enough to make a very fresh dinner, I set to work finding a recipe or something.
I pulled Everything You Want to Know About Chinese Cooking off the shelf. I have had this book since college, but it's so labor intensive I haven't made anything since the Velvet Chicken attempt (VERY yummy, took ALL day - really). Thumbing through it I found a recipe for braised oysters with scallions and ginger. I decided I could add the bok choi to this and come up with a single dish. It was a little labor intensive but not nearly as bad as the 4-6 hour prep time recipes! And, even better, it cooked up in about 5 minutes. All the bok choi and scallions used up in one meal (I ate the radishes as I'm the only one in the house who likes them) and no leftovers!
