Ok due to sickness, schedules etc things got rearranged.
We got the following early last week.
Mixed Greens
Baby Bok Choy
Split Peas
Asparagus
Radishes
Mustard Seed (crushed)
There might have been something I missed.
No interesting Salads but Last Wednesday we had Bul-go-gi (or at least my variation) and included the Bok Choy.
Bul-go-gi is a Korean dish characterized by meat marinated with soy sauce, garlic, ginger, sesame oil/seeds, salt, pepper and sugar. I can't give a recipe of what I cooked because I tend to be very liberal in the recipe interpretation. The stems of the bok choy were added earlier than the leaves. Sadly the bok choy only provided a mild crunch, and had no other effect. If the ratio had been almost one to one, meat and bok choy, there might have been more of an impact. As usual everyone liked the bul-go-gi, even with the addition of veggies. Served over rice and with salad on the side.
Sunday we braised the Asparagus, but it probably could have used more time as the stems were larger this week. The roast was rubbed with mustard seed, but I think it could have used more. Overall it was very good with the side of small red potatoes.
We will be using the peas in a soup tomorrow and the radishes in a pasta salad today. I also have more pictures and news from the garden, but that will be in a different post.
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