City Gardens’ CSA started up last week, the first of May! Good work, Farmer Marty, on getting the produce rolling so early! He might be able to add a couple more members if you’re still interested, click on City Gardens CSA.
If you’re already a member, you might be wondering what to do with that gigantic head of Chinese cabbage. Beautiful, but maybe not something you eat every day. And maybe something you’ll get again this week! There are lots!
I made this recipe with it. Originally a Bok Choi recipe from my Thai cookbook, but it works with any kind of cabbage. (You also got pak choi, but a smaller head.)
Pak Choi/Cabbage with Coconut Lime Dressing
- 2 Tbsp Oil
- 3 Fresh Red Chilies (or red pepper flakes to taste, about a tsp?)
- 6 spring onions
- 1 large or two small heads Pak Choi or Chinese Cabbage
- Chopped sweet red pepper (optional, I added it for color in the photo above)
- 2 Tbsp (or more) crushed peanuts.
- 2 Tbsp fresh lime juice
- 2 Tbsp Thai fish sauce (maybe less if you don’t have a taste for it, it’s pretty strong. Maybe add 1 Tbsp and taste.)
- 1 cup coconut milk.
Make the dressing by whisking the 3 dressing ingredients together.
Lightly stir-fry, chilies, garlic, onion, red pepper, and anything else you want to add, in the oil. You can add the greens directly to this stir fry and saute them until wilted, or, steam them in a separate pot and then combine. Add the dressing and sprinkle with crushed peanuts. Serve hot or cold.