Chorizo, Bok Choy and Scapes – Oh my!

chinese-bok-choy_19-107384  It is Tuesday afternoon and Week 2 of my Fresh Fork Market food  adventure is winding down as I anticipate picking up a new bag tomorrow.  A week ago I had never tasted chorizo – in fact, I had never heard of it before.   And bok choy? Well, several times I have glanced with fear and trembling at its lovely green leaves glazed with glistening dew in the produce section of the store , but intimidation always drove me and my shopping cart back to the safety of carrots and celery. But not this week! The Fresh Fork Market blog provides excellent ideas and recipes for using each week’s fresh ingredients – and they got me started on some creative thinking.  However, knowing the taste preferences of my family, I opted for a Sweet and Spicy Orange Chicken recipe I found at Baker Bettie’s website – you can check out her recipe at BakerBettie.com.   The only change I made was using hoisin sauce instead of the chili garlic sauce, since I was confident my family enjoyed this flavor. And I used finely chopped garlic scapes (from my FFM bag) instead of  minced garlic. Served over basmati rice, this made a delicious and healthy meal for us with a few leftovers as well.

And that chorizo?  My California sister-in-law told me she loves serving chorizo with some grilled veggies,potatoes and scrambled eggs.   Sounded like something I could handle!   I modified her idea just a bit, making Mexican Omelets for dinner instead. I fried the chorizo until crumbly, then stir-fried some sliced sweet peppers, a bit of onion and 2 garlic scapes.  Then I made a 3-egg omelet using the FFM eggs I had added to my bag last week.  Once the eggs were set, I layered small amounts of chorizo, veggies, a little shredded cheese, a dollop or two of sour cream, a drizzle of taco sauce and a pinch of fresh cilantro (also from my FFM bag) in the omelet. I folded over the top, let it heat through for a minute, then served it up with some of the organic corn chips and homemade quacamole I made, using the cilantro and salsa (also from my FFM bag) for flavoring.  The whole family loved this meal!

I don’t have pictures of these meals this week – our camera is on vacation with my husband who is speaking at a camp.  So you will have to use your imagination for now.  Also,  I am not planning to put every recipe in detail or printable form on my blog.  I prefer to create an “Idea Blog”, not a recipe blog.  So many fantastic recipe blogs already exist, so I am content to direct you to them.   Sometimes I just need an idea when trying something new–and I am thinking some of you might feel the same way.

Looks like this week’s bag involves more new challenges for me – Swiss chard, kohlrabi, and collard greens.  But not to fear – Fresh Fork Market already has me headed in the direction of a Kohlrabi, Radish and Green Onion Salad with a homemade dressing – yum!

 

 

Fresh Fork Market: Week 2

I have to admit, I felt like a kid going Christmas shopping this afternoon – I couldn’t wait to get to my Fresh Fork Market pick-up to get my bag of great food and see what other goodies they had waiting for us! I had received the email yesterday telling us what the contents of this week’s bag would be, and I got a bit nervous as there were several items I have never used before, and a few I didn’t even recognize.  But one goal I have is to learn to cook and eat differently, so I shall not shrink from this new challenge! I visited the Fresh Fork website last evening (www.freshforkmarket.com) and ordered some additional items for the week.  Here is what I came home with today:

  • 1 # chorizo ( a seasoned ground pork with a Mexican flare, I think)
  • 1 bag corn crackers (organic, non-GMO ingredients)???????????????????????????????
  • 1 head lettuce
  • 1 bunch spinach
  • 1 bunch garlic scapes
  • 1 bunch cilantro
  • 1 pint fresh salsa
  • 1 sleeve bok choy
  • 1 quart strawberries

I see a Mexican night in our immediate future – can’t wait to dip into that fresh salsa!

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My add-on items came to $45 and included the following:

  • 2 loaves of wheat bread (1 for the freezer to serve later in the week)
  • 1 24 oz. vanilla yogurt (loved this for breakfast all week)
  • 1 package barbecue shredded chicken
  • 1 lb ground beef (my daughter begged for a repeat of the cheeseburgers from last week)
  • 1 smoked cheddar cheese cube
  • 1 dozen eggs
  • 1 quart strawberries (I forgot to put 1 of the strawberry quarts in my first picture)

So for $70, I think I have meals for my family for the next week, with the help of a few extras from the grocery store.  Here’s my basic plan:

Wednesday: Tomato-Basil Linguine with Roasted Heirloom Tomato Sauce (didn’t get to use this from last week, plans changed)

Thursday: Mexican Night – using the chorizo, cilantro, salsa, corn crackers, lettuce = taco salad or something similar (still have some organic black beans from last week I might use in here somehow)

Friday:  Cheeseburgers, per daughter’s request (thinking of shredding some smoked cheddar and mixing it in before grilling)

Saturday:  BBQ Chicken, do something with garlic scapes – I hear they are wonderful!

Monday: Strawberry-Spinach Salad with cheese and crackers on the side

Tuesday:  Something with the bok choy – will have to figure that out…

This week’s FFM email listing the bag contents also included several recipes for this week’s items, so I will be looking at these very closely.   The email also explained how the spring harvest is coming in slowly due to a cold spring season and other variables, making it difficult for them to stock the bags with as much variety as they might like.   No problems here – this variety looks great and is more interesting than anything I have purchased at the grocery store in recent history.  Thanks, Fresh Fork Market, for making cooking interesting again!   Oh, and as a PS:  I lost 2 lbs this week, without even thinking about it – had so much healthy stuff to try out I didn’t even miss the potato chips!

Happy munching on that bok choy —  will post pic/recipe, whether it is a success or failure – stay tuned!