The joy of joi choi

June 22, 2007

So far, the produce load has been manageable. It’s only Tuesday and already most of our weekly delivery is gone. But it’s still early in the season, and I know once the harvest really gets going that eating/freezing/drying all this lovely produce may become a full-time occupation.

The delivery: Gardenripe came by Thursday and delivered a huge bag of lettuce, a couple of dinners worth of joi choi, a bunch of swiss chard, and a generous load of sugar snap peas.

The chard went into a crustless quiche.

The results: Of course, the sugar snap peas were the pick hit. Some of the sweet, toothsome pods went into a stir-fry the first night (along with the joi choi — a mild and juicy bok choi hybrid); a bunch more were taken on a hike and prized for their crisp refreshment. The chard was perfectly tender and both the stems (first sautéed until they were tender) and the leaves went into a Sunday-morning crustless quiche.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice