This week your basket contains: leeks, carrots, potatoes, BOK CHOI, and salad mix (spinach, lettuce, endive, radicchio, arugula, and mustard greens. 

We are starting to harvest Purple Sprouting Broccoli, raab, and overwintering cauliflower.  As these start to show up in your basket, you might find broccoli-like sprouts of Brussels sprouts, cabbage, kale, arugula, and Chinese cabbage or a combination of them.  All should be used like broccoli and eaten leaves, stems and buds together.

This is the time of year when greens really start to shine.  We are very pleased to have a large salad mix for you today as well as bok choi.  Bok choi is a traditional element of pot stickers and spring rolls.  We like this recipe.

POT STICKERS

1 cup finely chopped cooked pork tenderloin

1/3 cup finely chopped bok choy or cabbage

1/3 cup finely chopped celery

1/4 cup finely chopped green onion

1 tablespoon soy sauce

1 tablespoon dry sherry

1 teaspoon cooking oil

1 1/2 teaspoons cornstarch

About 36 won ton wrappers

6 tablespoons cooking oil

1 cup water

Chinese mustard

Soy sauce

In a mixing bowl combine pork, bok choy, celery and green onion; mix well. Combine 1 tablespoon soy sauce, 1 tablespoon sherry and 1 teaspoon oil; stir until dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.  Cut won ton wrappers into 4-inch circles with a cookie cutter. (Keep won ton wrappers covered with a dry cloth when not working with wrappers.) Spoon about 2 teaspoons filling in center of one round. Bring up sides and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining rounds and filling.  In a large skillet heat 2 tablespoons of the oil. Carefully place half the pot stickers in skillet (do not let sides of pot stickers touch). Cook over medium heat 1 minute or until bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3 to 5 minutes or until water evaporates. Add more oil if necessary. Cook uncovered for 1 minute. Transfer pot stickers to a baking sheet. Place in a 250 degrees Fahrenheit oven to keep warm. Repeat procedure with remaining pot stickers, oil and water. Serve with Chinese mustard and soy sauce.  Recipe courtesy of the National Pork Producers Council

This is another, quicker and easier way to serve bok choy.

BOK CHOY WITH HOT BACON SAUCE

2 Tbsp. sugar

2 Tbsp. vinegar

2 Tbsp. Worcestershire sauce

1/4 cup chili sauce

6 slices bacon, cooked and crumbled

2 Tbsp. cooking oil

3 cups chopped bok choy

Combine all but cooking oil and bok choy in a saucepan and simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp tender. Place hot sauce over it when ready to serve.  Serves 6

Another sure sign that true spring is right around the corner is that TULIPS AND DAFFODILS are on the verge of blooming!  Polly will be offering bunches of 10-12 blooms (plus greens) for only $6.  Order now via email (see below) and we will send them along as the are available.