Last week, my Snow’s Bend Farm Community Supported Agriculture (CSA) had Bok Choy, Ginger and Garlic in it. The week before, it included a bunch of dill. Wait…what is a CSA, you ask?
According to Local Harvest, ” a CSA is a way for consumers to buy local, seasonal food directly from a farmer. A farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.”
So, when Snow’s Bend emailed our newsletter with THIS recipe (pasted below), you can imagine how happy I was to find a recipe that allowed me to utilize most of my CSA in one pot. And I’m here to say that it is super delicious. Can’t wait to have it for dinners and lunches this week.
Poached Chicken with Bok Choy in Ginger Broth
Martha Stewart Living, September 2009 (Click on title to find your way to the original article/recipe)
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 cups water
1 piece (1 1/2 inches) fresh ginger, sliced (CSA ingredient)
1 cup sliced scallions, plus more for garnish
1 bunch fresh dill (CSA ingredient)
6 ounces shiitake mushrooms, sliced (I get the pre-sliced package)
1 split boneless, skinless chicken breast (1 pound)
1 head baby bok choy, or 1 head regular, quartered into wedges (CSA ingredient)
Combine chicken stock, water, ginger, scallions, and dill in a medium pot over medium heat.
Bring to a low simmer. Add chicken, and cook until an instant-read thermometer inserted into the thickest part of the meat reaches 160 degrees, 13 to 15 minutes (it took a little longer for me).
Try not to get distracted by THIS face while you are trying to cook.
Remove chicken, and cover. Strain broth through a fine sieve; discard solids. Return broth to pot, and bring to a simmer. Add sliced mushrooms and bok choy, and simmer until tender, about 5 minutes.
Ladle broth, with vegetables, over chicken (sliced or shredded), and garnish with scallions.
VERY happy with this recipe and the fact that I managed to make a big dent in my CSA box this week…
Tagged: CSA, CSA Challenge, Martha Steward, recipes, Snow's Bend Farm, Soup, Whole Living
My mouth is watering! Your pictures make it easy and beautiful, thank you for posting.
THanks! My husband takes all of the photos. I’m lucky that he agrees to hang out during the cooking process to get all of the shots!
My husband is the photographer and I’m so lucky that he captures the recipes because I can promise if left up to me…I’m not so sure I could capture it the same way! Thanks so much!