Braised Bok Choy with Tomatoes & Gruyere

[novapsyche]

I came across this recipe about a week ago & finally prepared it last night. It was pretty good, though I think 1/2 cup Gruyere would be better (to balance the brininess of the olives).

Comments

[sarahmichigan]

That sounds delicious and we'll probably get bok choi in our farm share at some point.

[novapsyche]

I hope you like it when you end up making it. On the whole, I enjoyed it. There seemed to be some missing element, like an herb or a spice that would have given the dish completion, but I haven't been able to pinpoint what that might be. Maybe it just needs plain ol' black pepper. I'll keep playing around with this & try to figure it out.

Also, I used regular bok choy this time but next I'll probably switch to baby bok choy if I have it on hand.

(BTW, can I ask how much you pay to be part of your CSA? I'm curious because I am spending a lot more of my income on fresh foods & could probably do well to crunch the numbers & make some comparisons.)

[sarahmichigan]

Our particular farm share was $345 this year, so $115 for one person if we split it 3 ways, and that's for 12 weeks of boxes. That works out to a little less than $10 a box, but it's pretty uneven since at the beginning of the year, the boxes are pretty light (herbs, green onions, lettuce) and in late July/early August they're super heavy with corn, tomatoes & peppers.

I'd be interested in talking to you about possibly buying in for next year if you're interested.

[novapsyche]

Hmm. That's not bad! Let me think about it. It very well may be worth it, because I'm spending about that much now ($10/wk) at the Farmers' Market.