Clockwise from left: purple cabbage, purple kale, Nevada lettuce, kohlrabi, broccoli, sweet potatoes, radishes, potatoes, delicata squash, and bok choy.

Week 19 One Straw Farm CSA was huge! This week’s haul was purple cabbage, purple kale (even the veggies have purple fever in Baltimore!), Nevada lettuce, kohlrabi, broccoli, sweet potatoes, radishes, potatoes, delicata squash (remember: you can eat the rind!), and bok choy. If you guessed that this week’s recipe will feature the latter ingredient, you would be correct. Sometimes called the “soup spoon” due to the shape of its leaves, bok choy is packed with vitamins A and C—1 cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and more than 60% the RDA of C; it’s one of the healthiest foods you can eat. Added bonus: it’s totally delicious!

Sauteed Bok Choy and Broccoli

Some sesame seeds scattered over would make a nice garnish. I’m just sayin’, Martha!

Ready in 25 minutes (including prep); serves 6

Ingredients

1 pound bok choy

1 pound broccoli

2 tablespoons vegetable oil, such as safflower

1 garlic clove, chopped

1 tablespoon finely grated fresh ginger

1 to 2 tablespoons soy sauce

Preparation

1. Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
2. Peel broccoli stalks until the woody outer layer is removed; slice 1/4 inch thick. Cut florets into bite-size pieces.
3. In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
4. Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
5. Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

From MarthaStewart.com

Any guesses about what this is? Hint: It’s not a rose.