If you’ve ever read my friend Mandy’s blog, you might know that she actively supports local farming by participating in a CSA. Last year, she bought the Grow Alabama box, but after disappointment regarding some foreign avocados, she decided to make a switch. Lucky for me, she asked me to split a CSA from Snow’s Bend in Tuscaloosa, a farm that my friend Jason also supports.
The first few weeks were a little sparse, but still delicious, with strawberries, lettuce mix, green onions, radishes and greens.
But the last few weeks, the crop has been both bountiful and beautiful. Mandy and I alternate weeks, and for my last few pickups, I’ve received quite the haul.
Spring onions, carrots, broccoli, radishes, lettuce mix, butter crunch lettuce, baby bok choy and strawberries.
The bok choy really interested me, and Jason informed me that it was one of the best veggies they produce at Snow’s Bend.
(That’s the bok choy off to the right.)
I wasn’t sure how to cook it, but I was anxious to try it out. My first experience involved stir-fry, but it didn’t turn out quite how I wanted it to. The leaves were a little rough-looking, and I don’t think I chopped it up in the most efficient manner.
From what I recall of the way bok choy tastes, I lump it with celery or cabbage, though I’m sure some would disagree. After a little thinking, I knew just what I wanted to do with it: egg rolls.
In fact, every single thing I put inside these egg rolls, barring the seasoning and the celery, came from the CSA loot.
Here’s what you’ll need:
Egg roll wrappers
1 small baby bok choy
approx 4 medium carrots
one green onion, chopped from tip to almost the base of the root
one rib of celery
finely chopped broccoli, approx one small head
soy sauce (I used lower sodium)
Preheat the oven to 350.
To start, make sure all your veggies are chopped and ready to go. For the bok choy, I cut off the base, just enough so that the tender leaves separated.
It’s the Russian nesting doll of vegetables—at the end is the itty bitty baby bok choy. So cute!
You may need make additional cuts as you get closer to the inside. Inspect for dirt and wash thoroughly. I then cut the leaf from the heavier part, using diagonal cuts, separating the leaves.
I then stacked several leaves and cut them up into strips; set them aside. You can also roll them up tightly and then slice.
For the rest of the veggie, dice much like you would celery,and make a few extra chops so that there aren’t any pieces that are too big.
Peel the carrots and grate in a food processor (the best time saver EVER). Chop the green onion and celery. (Tip: I cut the celery into strips length wise, making about three cuts, then diced.) Chop the broccoli into small manageable pieces.
Heat about 1-2 tsp olive oil in a skillet or wok (preferably one with an accompanying lid). Toss the bok choy (but not the leaves) in, along with the carrots.
When the broccoli is bright green, add the bok choy leaves, remove from heat and cover.
To make the egg rolls, separate one wrapper from the stack. Moisten the edges using your fingers and a little water. (That’s what she said.) Make a small pile of the filling in the center of the wrapper.
Pull one corner up and over, and fold the edges in (it’ll look like an envelope), then roll upwards. Continue on until you run out of filling.
Spritz a foil-covered pan with some olive oil, then line the egg rolls up. Give the rolls a another mist of oil, then pop in the oven for about…ten minutes? I just kept an eye on them. Then flip over (they should be a crusty brown) and bake a few more minutes.
I think that spinach and mushrooms would have been a good addition to these. You could even add meat, if that’s your thing. (Please know that amounts are all approximate, and I mostly tried to make sure everything looked balanced in the skillet.)
I suggest you head to your nearest farmers market this weekend and get rollin’!