Saturday, June 21, 2008

Weekly local meal, not a challenge

I'm not currently active in any of the challenges going on (like One Local Summer), but we're certainly still eating locally. Mostly, local foods are well integrated into our daily menus and often we are delighted that an entire meal came from local fare. Like last night...

Bok Choy and Garlic Scapes with Beef. Here's the recipe, courtesy of Maple Bank Farm (ingredients annotated with origin.)

2 garlic scapes (Maple Bank Farm)
1 bok choy (Maple Bank Farm)
Sesame oil
2 Tbsp olive oil
2 Tbsp honey (Dave's Honey Farm, Easton, CT)
Salt and Pepper

Wash the bok choy and garlic scapes. Slice garlic scapes diagonally. Cut bok choy stems separately from the leaves. Cut bok choy stems in quarters. Slightly cut up the leaves.

Saute the garlic scapes in the sesame and olive oils.

Add the bok choy stems, then add the honey, salt, and pepper to caramelize as cooking. Cook slowly until stems are tender.

Add the chopped leaves and cook an additional two to three minutes on medium high heat.

At this point, we added some sliced beef (left over from the huge top sirloin we cooked the other night - from Stuarts).

Of course, we served McLaughlin's Vista Reposa.

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