Miso-Braised Baby Bok Choy

In a saucepan, stir 1 T. red miso into 1 C. of water.  When it has dissolved, add 1 T. sesame oil plus soy sauce to taste.  Simmer but do not boil.

Trim 2-3 baby bok choys.  Remove the 4 largest outer stems from each, wash the bases and slice them in half lengthwise.  Cut the remaining head in quarters lengthwise (Or if there is dirt inside, separate all the stems to wash them but then leave them whole).

Arrange the bok choy in a single layer in a skillet and pour the miso over them.  Braise five minutes or until tender.  Remove from the broth.

Thicken the broth with 1/2 T. corn starch mixed in 2 T. water.  Season with pepper and more soy sauce.  Pour the thickened sauce over the bok choy and serve.

CLICK HERE FOR MEMBER NEWS

Just in Time for Spring

Spring Equinox was Monday, and just in time we are officially starting asparagus season.  We had a bit of a false start this year, but it’s here now for real, and should continue through April and well into May. In … Continue reading

Good News about Groundwater

Yesterday we did something on the farm that we haven’t done since early November:  we turned a pump on to irrigate a field.  It was just one field, and we didn’t water for very long.  The ground in all of … Continue reading

Waiting for the Mud to Dry

A lot has changed since the first humans figured out that you could stick a seed in the soil and grow food.  But one thing has remained the same:  with a few exceptions*, you can’t plant in wet soil. For … Continue reading