Dec 142010
Now that I’m three installments into my farm share I feel I can do a fair review.
The quality of the food for the price can’t be beat. If you have been reading my CSA posts you see the amount of organic veggies I’ve getting. It’s so much more than I expected. I am used to eating veggies at almost every meal and I find myself happily prepping almost twice the amount of veggies I usually would. For just under $30, every other week, my family of three can make it through what we get but we are some serious veggie lovers.
There are still some things I have had to buy such as fruits or sweet potatoes or onions here and there overall this has cut way down on my produce bill and my daughter gets to visit a farm and see chickens every other week.
I will definitely be joining again going forward!
This leads me to the recipe.
The quality of the food for the price can’t be beat. If you have been reading my CSA posts you see the amount of organic veggies I’ve getting. It’s so much more than I expected. I am used to eating veggies at almost every meal and I find myself happily prepping almost twice the amount of veggies I usually would. For just under $30, every other week, my family of three can make it through what we get but we are some serious veggie lovers.
There are still some things I have had to buy such as fruits or sweet potatoes or onions here and there overall this has cut way down on my produce bill and my daughter gets to visit a farm and see chickens every other week.
I will definitely be joining again going forward!
This leads me to the recipe.
I took a few bunches of bok choy from my CSA.
(It was crisp and mild with firm leaves.
So delicious fresh…but I had more planned for it.)
Added it to some fresh sea bass caught by my dad.
Plus a dash of organic shitakes and what did I get?
Asian Sea Bass and Bok Choy with Shitakes
Serves 2
Ingredients
4 small white fish fillets
1 8 0z package of shitake mushrooms
4 bunches of bok choy
2 tsp minced garlic
1 tsp canola oil
Dash of broth (I used some left over beef broth I had)
Marinade and dressing
(Use half to marinate fish. Reserve half for dressing.)
1 tsp garlic powder
1 tsp ground mustard
1 tsp ground ginger
4 Tbsp agave
4 Tbsp low sodium sauce
4 tsp sesame oil
1/4 tsp red pepper flakes
Directions
1. Mix the marinade ingredients in a small bowl; marinate the fish up to 24 hours in half the marinade recipe.
2. Heat 1 tsp of canola oil in a wok over medium high heat and 1 tsp canola in a large skillet. Add the garlic to the wok and stir fry for about 5 seconds until fragrant. Add the mushrooms and sauté about 5 minutes, add the bok choy and stir fry about 5 more minutes; pour in some broth if it starts to stick.
3. Meanwhile add the fish to the preheated skillet. Cook 3 to 4 minutes on first side, flip and cook an additional 3 minutes or until fish begins to flake.
4. Pour the dressing over the bok choy. Divide fish and bok choy between two plates.
I love bok choy AND mushrooms. YUM. I bet this could easily be made using tofu or tempeh.
This looks perfect! I have a whole bunch of bok choy that I'll be cooking up tomorrow. CSA's rock! And you are so right about the money it saves!
My husband would be so jealous if he saw this meal. And I'm jealous of the seafood you get from your dad- I haven't had sea bass in ages. Paired with bok choy, shitake and the asian dressing, it just sounds amazing.
I absolutely love the picture of the fresh bok choy, that is some of the prettiest I have ever seen! It is so funny that we both cooked bok choy recently, this recipe looks fantastic!
I just had to come back to share this: Today was my husband's birthday, and since we didn't want to get a sitter and wanted our son to be able to join us for dinner (yet know better than to take our 2 year old to a fine dining restaurant), we decided to get take out. Guess what my husband ordered… Hong Kong Style Sea Bass with Bok Choy! I thought it was too funny because of my comment on here earlier.
Shall I tell you once again about my jealousy re: your fresh catch? I need to make some friends who fish!