CSA season has begun! And an easy baby bok choy recipe

We had our first CSA pickup yesterday, and there is no shortage of spring greens this week! Included in this week's share was spring mix lettuce, head lettuce, spinach, arugula, kale, baby bok choy, breakfast radishes, hakurei turnips, broccoli, and from the u-pick...snap peas and fresh herbs. Unfortunately, the strawberry crop did not do well this year due to the unusually mild winter. But we've been enjoying a few from our own patch. We also purchased a chicken share this year, and a fruit share which will start later in the season. Picked up bacon and eggs for Sunday brekkie at the farm store. The store also carries locally made cheeses, yogurt, meats, breads and baked goods, soaps, flour, and new this year, sunflower oil.

I also planted a small garden this year to supplement our small CSA share. The bunnies got to the broccoli  and cabbage plants, but the tomatoes, eggplant, lettuce, chard and herbs are going strong. I wanted to put up a fence, but that's just one of those things I haven't got around to.

I love the local growing season because that means not having to rely on supermarkets, knowing where my food is coming from, it's the freshest it can be, and supporting local farmers.

Baby bok choy recipe:
Slice the bok choy.
Toast some sesame seeds (I used black sesame seeds)
Sautee the stalks first ( I used coconut oil, but you can use sesame oil, olive oil, or butter).
When stalks start getting tender, add the leaves and cook till tender.  
Add some Tamari, Braggs Aminos or other soy sauce to taste.
Toss with toasted sesame seeds.
You can also add fried onions and/or garlic. Enjoy!
We had this with dinner and I had some with breakfast this morning.

The taste of freshly picked produce does not compare to most you get at the supermarket which may have been shipped from far away or may have been sitting around. They may also be higher in nutrient content.