Oh, I did NOT want to get out of bed this morning.
It’s odd – as of late I’ve been sleeping better than I have in years, but we’re also going to bed later and getting up earlier. This is partly due to the longer days – it didn’t get dark until 9 p.m. last night and when I rolled out of bed at 5:30 a.m. this morning, the sun was already coming up – but it’s also partly due to just having a lot more energy. I wanted to sleep in this morning simply because I was sleeping so well. Six solid hours of deep, healing sleep interrupted only by one brief moment when I got a drink of water and acknowledged it was 3 a.m. and I had 2 1/2 more hours before I had to get up. It was wonderful, mostly because there had been such a long time when that simply was not the norm.
That being said, I still look forward to summer vacation when I won’t have to get up early unless I want to get up early. But in the meantime I look forward to Sunday, because that’s the only day we get to sleep in. Why don’t we sleep in on Saturdays, you ask?
‘ Cause it’s farmers’ market season, y’all!
Podunk’s market won’t open until the second weekend of June; our CSA co-op deliveries will begin the first week of the month. In the interim, we’ll be heading about 20 minutes north to the Peninsula Farmers’ Market at Howe Meadow (locals refer to it simply as “The Meadow”). We were quite impressed with this market last week – somewhat larger than Podunk’s market, there didn’t seem to be any resellers at all. There was nothing out of season, with the exception of the apples from a local orchard, but when we asked the owner if the apples were “in season,” he was quite up front about it: “Oh, no – these are from last fall. But we keep them in climate-controlled storage, and they’re just fine.” We bought 2 quarts of Fuji apples and they are, indeed, just fine.
We got some lovely produce – chives in full bloom (chive blooms are edible), asparagus, lettuces, baby carrots that looked as if they’d been pulled out of the ground that morning, ditto to some baby turnips, and 3 small heads of bok choy. The only thing that kept us from some absolutely gorgeous purple kohlrabi was the man in front of us in line. Fink.
As of today the baby carrots, baby turnips and asparagus are but a memory, and one head of the bok choy went into this excellent stir fry last night. It was so delicious Beloved had two huge servings and even The Young One ate (most) of it. If you like it spicy, toss in a 1/4 teaspoon of red pepper flakes with the garlic and ginger at the beginning. This would also work really well with chicken if you don’t eat pork, and if you are wokless, a large, heavy skillet will work just fine.
Note: I added the garlic and ginger with the coconut oil to the cold wok since they tend to burn easily and turn bitter when added to a hot wok or pan. It worked out quite well.
Pork and Bok Choy Stir Fry
2 pounds pork tenderloin, cut into bite-size pieces
2 tablespoons coconut oil
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 small carrots, julienned
1/2 small onion, thinly sliced
1/2 cup red bell pepper, seeded and cut into thin strips
1/2 cup cashews
1 small head bok choy, leaves chopped and ribs sliced
1/2 cup pineapple, diced
1/4 cup chicken stock
1/3 cup pineapple juice
1/4 cup tamari or gluten-free soy sauce
2 tablespoons arrowroot powder
Whisk together the chicken broth, pineapple juice, tamari and arrowroot powder in a small bowl. Set aside.
Place the coconut oil, garlic and ginger in a cold wok; gradually heat over medium-high heat until the oil is hot and the garlic and ginger are fragrant.
Add the pork and stir fry for a minute or two; add the onion and carrots. Continue stir-frying for another two or three minutes, until the pork is barely pink inside.
Add the bell pepper and sliced stalks from the bok choy and stir fry for two more minutes, then add the chopped bok choy leaves and stir fry for another minute.
Pour the chicken broth/pineapple juice mixture over the stir fry; reduce the heat to medium-low and stir until the sauce is thickened. Toss in the pineapple and cashews; taste and season with salt and pepper, if needed.
Serve over grated, steamed cauliflower or steamed rice.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday