- Asparagus (Yarden Farm--Emporia, VA)
- Bok choy
- Living basil
- Micro arugula
- Blue oyster mushrooms (Urban Choice--RVA)
- Strawberries (Agriberry--Hanover County, VA)
From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for oyster mushrooms
Sesame Noodles with Baby Bok Choy and Oyster Mushrooms
1 pound baby bok choy
1/3 cup peanut oil
Kosher or sea salt
1 pound fresh Chinese egg noodles or dried udon (Japanese wheat noodles)
2 TBSP fish sauce (Can substitute with hoisin sauce for vegetarian/vegan option)
2 TBSP Chinese chile oil, or to taste
1 cup thinly sliced green onions (white and green parts only)
1 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped dry-roasted peanuts
1 TBSP toasted sesame oil
Oyster mushrooms, thinly sliced lengthwise
Separate the baby bok choy leaves, with ribs intact, from the central core. Discard the core. With a pairing knife, separate the leaves from their ribs. (You can leave the smallest inner leaves with ribs whole.) Tear large leaves in half lengthwise. Cut the ribs crosswise into 1-inch pieces. Pat the leaves and ribs dry.
Bring a large pot of salted water to a boil over high heat.
Heat the peanut oil in a large skillet over moderate heat. Add the bok choy and sliced oyster mushrooms, season with salt, then stir to coat with the oil. Cover and cook until just tender, about 3 minutes.
Meanwhile, add the noodles to the boiling water and cook, stirring occasionally with tongs, until al dente. In a small bowl, stir together fish sauce (or hoisin sauce) and the chile oil.
Drain the noodles in a sieve or colander and return them to the hot pot. Add the bok choy, mushrooms, green onions, cilantro, peanuts, sesame oil, and fish sauce-chile oil mixture. Toss well with tongs and serve immediately.
From Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients into Cooking by Heidi Swanson
Farro with Green Onions Sauce, Toasted Walnuts, and Asparagus
Serves 4 to 6
2 cups farro, picked over and rinsed
5 cups vegetable stock or water
1 TBSP extra-virgin olive oil or clarified butter
12 green onions, coarsely chopped
1/2 TSP fine-grain sea salt, plus more as needed
1 bunch asparagus spears (about 1 LB), trimmed and cut on a sharp diagonal into 1-inch pieces
Grated zest of 1 lemon
1 cup toasted walnuts, coarsely chopped
Creme fraiche or sour cream, for garnish (optional)
Freshly grated Parmesan cheese, for garnish
Thinly sliced green onions, for garnish
Combine the farro and stock in a large, heavy saucepan over medium heat. Cover and simmer, stirring occasionally, until the farro is tender, 45 minutes to an hour, or about half the time if you are using semi-pearled farro.
Meanwhile. heat the olive oil in a skillet over medium-high heat, then add the chopped green onions and saute for 5 minutes, or until the onions start to soften. Stir in a couple pinches of salt. If you have a hand blender, transfer to a small bowl and lightly puree them, but don't go overboard. Alternatively, puree them in a food processor. After a pulse or two, they will start to get nice and creamy, but you want to maintain some nice big chunks of green in there as well.
When the farro is nearly cooked, stir in the asparagus. Let the pot simmer for another couple of minutes, until the asparagus is a vibrant bright green. Some stock will still be visible in the pot. That is fine; the farro will continue to absorb the liquid once removed from the heat. Stir in the lemon zest, walnuts, and the 1/2 TSP salt. Add more salt to taste if needed.
Ladle into bowls and garnish with a dollop of creme fraiche (or sour cream), a dusting of Parmesan cheese, and a hearty spoonful of green onions.