Seasoned Shopper – February 2024

    February is Heart Month and reminds us to evaluate our health habits. Eating a healthy diet is a very important part of a healthy heart, and the strawberries, avocadoes, broccoli, carrots, walnuts, leafy greens, beets and whole-grain breads are just some of what you can find at the Orinda Farmers’ Market to get you or keep you feeling your best.
    Choosing nutrient-rich, low-calorie vegetables like bok choy can be a step in the right direction. Bok choy is rich in Vitamins A, D and K and is very versatile. The taste is reminiscent of cabbage, but milder and slightly sweet. The stalks are crunchy and the dark green leaves are soft.
    All varieties of bok choy are non-heading members of the cabbage family, and size varies according to season and maturity. Shanghai bok choy and baby bok choy are favorites, with mild flavor and just the right size to cook whole. Regular bok choy is more mature and about the size of a bunch of thick-stalked celery with dark green, crinkly leaves.
    Wash bok choy under cold running water just before using (dirt lingers between the leaves, so be sure to rinse well). Leave baby bok choy whole to steam or simmer for 4 to 5 minutes until stalks are tender when pierced with a knife. Season with fresh ginger and a little butter. The mild, tender leaves of baby bok choy are also delicious sautéed in butter, braised in broth or used as a substitute for spinach in salads.
    Mature bok choy is commonly used in stir fries and soups, but is just as good tucked into an omelet. To stir fry one bunch of bok choy, cut the leaves from the stalks and slice stalks crosswise into ½ inch pieces. Stir fry stalks and a few cloves of minced garlic in 2 tablespoons peanut oil for 2 to 3 minutes. Add coarsely shredded leaves and continue to stir fry for 1 more minute or until leaves are just wilted. Serve hot.
    To store bok choy, place unwashed in a plastic bag and seal or close loosely. Store in the refrigerator for 4 to 5 days.

Farmers’ Market Bok Choy Salad
    3 to 4 heads baby bok choy, cleaned and cut into ½ inch pieces
    2 cups shredded red cabbage
    1 cup shredded carrots
    2 green onions, chopped
    ¼ cup chopped cilantro or parsley
    2 tablespoons olive oil
    1 tablespoon soy sauce
    1 tablespoon white wine vinegar or lemon juice
    2 teaspoons sesame oil
    1 teaspoon sugar
    1 teaspoon powdered ginger
    1 to 2 tablespoons sesame seeds

    Toss all of the vegetables and herbs in a large salad bowl. In a small jar with a lid, add olive oil, soy sauce, vinegar, sesame oil, sugar and ginger and shake well to combine. Pour sesame ginger dressing over the salad and toss again. Top with sesame seeds. Serves 4.
    The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. More information is available at www.cccfm.org, facebook.com/OrindaFarmersMarket and Instagram @OrindaFarmersMarket or call the market hotline at 925.322.6228.