Sunday, July 18, 2010

Local Week Begins

Heavily influenced by Barbara Kingsolvers book Animal, Vegetable, Miracle: A Year of Food Life (P.S.) Kerrie and I decided that we were going to set ourselves up to eat as close to 100% local as we can for a week. This time of year it is much easier since we have a steady supply of local seasonal vegetables aleready.
We started off this morning with a trip the regional market to pick up some fruit, bread, eggs, cheese, and meats to use in our meal planning alongside our existing stock of CSA veggies and the list of stuff we know is coming.

We were waffling on what to do for dinner tonight but I knew I wanted to use last weeks Pac Choy  in some fashion before it went bad. I had the idea to stuff the pac choy and after a bit of research I came up with sausage stuff pac choy.

Pac Choy or Bok Choy, something big and leafy. (From our CSA)
2 garlic scapes (from our CSA)
3 small purplette onions(from our csa)
1/2 lb turkey sausage (from sweetgrass farm)
1 Tbsp soy sauce
Chinese 5 spice powder
2 cups stock
olive oil

Trim the stems from the pac choy and chop the stems into small pieces, set the leaves aside to use later, chop up the garlic scapes and onions. Heat the olive oil in a large skillet ( I used my electric skillet, only becuase I didn't want to run a burner) add the garlic scapes and onions and saute until soft and lightly browned, add the pac choy stems and saute until soft, then add the sausage and one cup of the chicken stock. Season with a couple teaspoons of the five spice and continue stirring and breaking up the sausage until it  is cooked through. Add the soy sauce and taste for seasonings, add more 5 spice as needed. Remove the stuffing from the pan and set aside, lay out the pac choy leaves and scoop a couple Tbsp of the filling onto the stem end and roll up to the top. Heat the other cup of stock in your skillet and lay your pac choy rolls into the pan, cover and cook for a bout 5 minutes until the leaves are soft.  We served it with brown rice, which was not local but I don't know of anyplace that grows rice locally.
As we ate this Kerrie thought that mushrooms would have been a great addition and I agree. I had intended to add the rice to the stuffing but the pac choy leaves were too small to really stuff well so it wouldn't fit. Cutting up the stuffed pieces and mixing it with the rice was delicious. So meal one of local food is complete and the only non local ingredient (besides seasonings) was the rice.

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