Ginger Bok Choy Noodle Soup with mushrooms

 

We grew some fantastic bok choy this fall! In spite of the local deer’s indefatigable drive to stomp hoof holes through the row cover on their evening strolls, the crop turned out quite large, with a delicious sweet fall green flavor.

And now, the time to find every way to cook a bok choy / pac choi.

In the fall in particular, soup seems like a no-brainer!

Ginger Bok Choy Mushroom Noodle Soup

Is that name too long?

 

You’ll need: 

  • 4 cups chopped bok choy stems (save the leaves)
  • 2-3 tbsp oil
  • 2tbsp ginger, minced
  • 1/4cup chopped celery
  • 3 cloves garlic, finely chopped
  • 6oz udon noodles
  • 6 cups broth (chicken, veggie stock, etc)
  • 1 poached egg per serving
  • 1 cup mushrooms, chunky
  • 3 cups bok choy leaves
  • red pepper flakes, cumin seeds, and celery seeds, to taste
  • chives or scallions, chopped, for garnish

Simple Steps

  1. In your finest soup pot, bring the oil to medium heat and add the garlic, ginger, and celery.  Simmer for 3 minutes.
  2.  Add in the bok choy stems and saute for 5 minutes.
  3. Toss in the celery seed and cumin seed. Allow to toast for 1-2 minutes.
  4. Add broth and bring to a boil. Add mushrooms, then drop in the noodles and cook according to package directions.  While the noodles cook, prepare the poached eggs in a separate pan.
  5. Add in the bok choy leaves and cook for a final 2-3 minutes.
  6. Serve hot. Top each soup bowl with a poached egg and scallions.

    Enjoy!

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Breakfast Egg Muffins

These are a great make-ahead option for meal prep, so I’ve swung back around to making them on Sunday nights for the work week ahead. For my new wintry schedule, they’re a little ‘second breakfast’ snack right before students pour into my classroom.

I like this picture – it’s a little less staged, a little more messy than your typical recipe page, right? Well, it’s my reality. The eggy mix was a tad messy, but it’s also kind of lovely, and doesn’t affect the outcome.

The filler options are really endless. Play around, experiment. Anything good with eggs will be good in these!

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Round 1 included mustard greens, sun-dried tomatoes, some bread crumbs, one small habanada pepper, and shredded cheddar, with dashes of salt, cumin, and paprika.

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Round 2 included bacon (4 strips), provolone cheese, mustard greens, and sun-dried tomatoes (yeah, no salt needed here!).

To make the muffins, you’ll need:

10 eggs
1/2 cup milk
1 cup shredded cheese
1 1/2 cups other tasty things!
butter/oil (to grease the muffin pan)
Additional seasonings, to taste (cumin, paprika, oregano, salt, pepper, etc)

You may also like these recipes:

French Toast Bake with Apples
Veggie Scrambler
Celery Garlic 2 Bean Salad
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Simple Steps:
1. Preheat oven to 350. Grease muffin pan generously.
2. In a medium mixing bowl, whisk together the eggs and milk.
3. Toss in the additional toppings and stir only until combined.
4. Pour evenly into muffin pan.
5. Bake for 20-25 minutes, until a toothpick comes out clean.
6. Remove muffins to a cooling rack.
Enjoy, or refrigerate and enjoy within one week!

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Pumpkin Lentil Fritters

Served with a garlic yogurt dip

When I delved in to make the Coconut Curry Pumpkin Soup recently, I baked an extra pumpkin… and it happened to be an extra large extra pumpkin. So why not stir up a couple more recipes for CSA members to try throughout pumpkin season?!

My plan was to try these as an appetizer… but the lentil-pumpkin-bread crumb combo was really quite filling. These hold together really nicely – no crumbling apart in the pan – maybe that’s thanks to the high quality eggs from free ranging hens? Try them served over a bed of fresh pea shoots or chopped frisee – it adds a good crunch factor and it’s pretty, too.

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Fritter Ingredients:

1.5 cup cooked pumpkin (see pumpkin cooking instructions )
1.5 cup bread crumbs
1 cup red lentils (dry)
2 eggs
1/4 cup parsley, finely chopped
1/3 cup onion, finely chopped
high heat oil (sesame, grapeseed)
salt, pepper, cumin, ground ginger, paprika

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Dip Ingredients:

Simply combine and chill:
1/2 cup plain yogurt (use Greek yogurt for a thicker dip and better dollops)
2-3 cloves garlic, minced
2 tbsp lemon juice
1 tbsp fresh chives, finely chopped
1 tsp rosemary, finely chopped
dash of sea salt

Simple Steps:

1. Prepare the dip ingredients and refrigerate.
2. Prepare the red lentils according to package instructions, with the addition of the chopped onions.
3. In a medium mixing bowl, combine the pumpkin, breadcrumbs, eggs, cooked lentil/onion mix, parsley, and spices. You should be able to make a patty that holds together firmly.

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4. Bring the oil to medium heat in your frying pan. Set each fritter to cook for 3-4 minutes each side, more if you like them a bit more charred and crispy.
5. Serve the fritters with a dollop of dip, and hopefully over a bed of fresh greens. Enjoy!

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New for 2022… Flower Shares On Sale

Check out the membership page for more details!

Summer – 10 weeks of fresh-cut beautiful bouquets!

Fall – add on another 5 weeks of autumn beauty.

I’ve planted additional perennials in the garden this year with plans for even more in spring to diversify the bouquets while still staying true to adding in the wild flowers and greenery that pop up in the meadow and hedgerows each year.

Bouquets will still be available with the standard veggie shares as well, in a range of sizes.

Mushroom Arborio Soup

A rich and savory soup that tastes like it took all day… and is done in under 30.

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Note on broth: I’ve been so into the “Better than Bouillon” brand lately, so that’s what I used here. I really like that I can preheat the water in the electric kettle and just stir the bouillon into the main pot. If you use another broth, it definitely saves time to heat that on the side while the first steps are getting going.

I used escarole in this version – you can sub in any other hearty green such as kale, mustard, chard, collards.

While you could sub in a different type of rice, the Arborio really soaks up the broth quite nicely!

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Ingredients:
-3/4lb wine cap mushrooms, cleaned and roughly chopped (or sub other good soup shroom!)
– 1 large head escarole, roughly chopped
– 1cup Arborio rice (measured uncooked)
– 2 tbsp Better than Bouillon “No Chicken” base + 4 cups boiling water
– 1 medium red onion, minced
– 1/4 cup chopped celery
– 2-3 cloves garlic, minced
– black pepper / chili flakes to taste
– 2 tbsp olive oil


Simple Steps
1. Cook rice according to package directions. Boil water to add to the bouillon (or heat stock in a separate pan).
2. In your favorite soup pot, bring olive oil to medium heat. Add onions and cook, stirring occasionally for 7 minutes. 3. Add in the mushrooms, celery, and garlic. Cook for an additional 3 minutes. Toss in the escarole and cook until wilted, about 3 minutes.
4. Pour in the boiling water and stir in the bouillon. Add the rice and simmer for 8 minutes. Crush some black pepper on it and serve it up! Enjoy!

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