New, Fresher Food Sources & Smiles

 

I wanted to blog about my latest "thing". Some friends of mine started a drop site for Bountiful Baskets here in S.D. recently and I am so glad they did. It is a type of co-op. Unfortunately we can't get local fresh produce for all 12 months here, but thanks to BB, we can get it way fresher than the stores in our area, and it helps the farmers. Below are some examples of two of my "baskets", as well as some fresh blackberries that were an add-on to my basket. Just look at how gorgeous they are?!? Also, I have started purchasing local eggs from a friend of mine. (See above.) If this isn't proof that store eggs are JUST NOT RIGHT, I don't know what it! I didn't know eggs could come in GREEN! (the egg in the lower right corner is green!) I love the color variations on my dozen eggs. It feels wonderful knowing where my eggs come from and that they are fresh and also a GREAT price.

The large cabbage looking thing directly above this captions is bok choy for those of you that don't know. I will include 2 recipes at the end of the post that I used with our bok choy that we all LOVED. Also, who knew radishes could be so TASTY!?!

The veggie on the far left is a leek. I have never before purchased a leek but it was good! I am loving stretching myself by cooking things I wouldn't normally look at twice  in the store and then find recipes to go along with it.

We call this Levi's "Los Angeles Freeway".  :)

The first duel nap for the boys. So precious.

E.'s beautiful smiles.

He has had some difficulties and had some tests run at the hospital this morning to test for issues with pyloric stenosis and reflux. He does have a tight pylorus but they found it does open after awhile so they probably won't do anything about that.  He does have reflux which would explain the screaming associated with eating and spitting up. Keep him in your prayers! He was 12 lbs at his 5 week 5 day appointment. What a big boy. We are thankful he is growing well despite his reflux issues.

Sauteed Bok Choy Recipe:

INGREDIENTS

• 2 tablespoons olive oil
• 2 medium garlic cloves, minced (or more if desired)
• 1 teaspoon freshly grated ginger (from 1/2-inch piece) or 1 tsp.+ ground ginger.
• 1/4 teaspoon red pepper flakes
• 1 bok choy bunch, cleaned, ends trimmed, and cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 tablespoon water
• Sprinkle individual portions with bacon bits or imitation bacon bits. (optional)
• Salt (optional)

INSTRUCTIONS

1. In a large frying pan with a tightfitting lid, heat the oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
2. Add the bok choy and fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
3. Turn off the heat and season with salt, bacon bits if desired.

 Asian Bok Choy Chicken Salad Recipe.

1 package ramen noodles crushed
2 Tbsp. butter
1/2 C. sunflower seeds
1/2 C. pine nuts (or slivered almonds)
3 C. shredded bok choy
5 green onions, thinly sliced
1 C. diced, cooked chicken breast meat
1 can water chestnuts, drained

Dressing:
1/2 C. vegetable oil (or 1/4 c. olive oil and 1/4 cup canola)
1/4 C. rice wine vinegar
1 Tbsp. soy sauce
1/4 C. white sugar
1 Tbsp. lemon juice

mix noodles, seeds, nuts and melted butter together until evenly coated. spread onto
cookie sheet and bake this mixture in a 350 oven for 7-10 minutes stirring occasionally.
cool slightly. Prepare dressing by blending all dressing ingredients together and toss
it all together.