Cabbage and Potatoes

  • Farmers Box Ingredients:
  1. Bok Choy
  2. Purple Potatoes
  3. Yellow Onion

Additional Optional Ingredients:

  1. Garlic
  2. Ginger
  3. Soy Sauce
  4. Sesame Seeds
  5. Chili Oil
  6. Chili Flakes
  7. Miso Paste

Directions:

  1. In a large stock pot that has a good lid heat about 6 tbsp fat of your choice over medium high heat.
  2. Mince Garlic, onion, Ginger if you have it. Shred your Bok Choy and cut your Purple Potatoes into about 1/2 inch cubes. Once the pot is warmed you can add everything in, season with soy, chili flakes, sesame and stir lightly until everything is incorporated. Add the lid and reduce you medium-medium low.
  3. Cook for about 10 minutes and during this time you can make a thick miso slurry and let reduce slightly to thicken in the pot a couple minutes before it’s finished.
  4. Once the potatoes are fork tender you can add any sauce you made, Top with anything you like and serve!

Additional Notes:

This can also work well alongside Fried Tofu.

Bok Choy and Sprouted Broccoli Stir Fry

Farmers Box Ingredients:

  1. Bok Choy
  2. Purple Broccoli
  3. Spinach
  4. Carrots
  5. Onion
  6. Pea Shoots
  7. Green Garlic

Additional Optional Ingredients:

  1. Garlic
  2. Ginger
  3. Soy Sauce
  4. Toasted Sesame Oil
  5. Sugar of Choice
  6. Rice Wine Vinigar
  7. Corn Starch
  8. Chili Oil
  9. Vegitable Oil

 

Directions: For The Sauce

  1. 2 Cloves of garlic and 1 thumb ginger grated
  2. 2 tsp Sesame oil, 2 tsp rice vinegar, 1/4 cup soy, 2 tbsp sugar of choice, cornstarch 1 tbsp.
  3. Whisk to incorporate.
  4. Add 1/2 cup water
  5. this will make more than you need but you can use as a marinade or its good to add when rewarming to loosen but mind the seasoning because it can get intense.
  6. *should keep for a week or two in the fridge.

 

Directions: For The Dish

  1. Start by pre heating a large skillet over medium high heat. adding about 4 tbsp of vegetable oil.
  2. Mince garlic, onion and ginger, slice Bok Choy, You can leave the Sprouting broccoli whole or cut down to desired size, and slice or Matchstick carrots.
  3. Add the Garlic onion and ginger to the skillet and toss in the oil for about 30 seconds until fragrant. Add carrot and broccoli first since they take longer cook for a few minutes stirring constantly. When they’re beginning to soften, add the bok choy and saute until everything is cooked through and soft then you can add the Spinach to wilt.
  4. Now add your desired amount of sauce. keeping in mind it needs to reduce and concentrate without making it too salty. I usually make sure the veggies are not submerged at all. you can always add more.
  5. A fun addition would be slicing the green garlic and adding it to the Hot Mama’s chili oil or another chili oil you have available, with some garlic and sesame seeds.
  6. Top with pea shoots and chili oil green garlic mixture or just the two raw veggies.
  7. Served with rice, noodles, roasted Purple majesty potatoes tossed in a Miso, compound butter.

 

Additional Notes:

Tofu, Beef, Chicken, Pork, Sichuan bacon would be easy additions to this

Bok choy and purple sprouted broccoli stir fry

Farmers Box Ingredients:

  1. Bok Choy
  2. Purple Broccoli
  3. Spinach
  4. Carrots
  5. Onion
  6. Pea Shoots
  7. Green Garlic

Additional Optional Ingredients:

  1. Garlic
  2. Ginger
  3. Soy Sauce
  4. Toasted Sesame Oil
  5. Sugar of Choice
  6. Rice Wine Vinigar
  7. Corn Starch
  8. Chili Oil
  9. Vegitable Oil

 

Directions: For The Sauce

  1. 2 Cloves of garlic and 1 thumb ginger grated
  2. 2 tsp Sesame oil, 2 tsp rice vinegar, 1/4 cup soy, 2 tbsp sugar of choice, cornstarch 1 tbsp.
  3. Whisk to incorporate.
  4. Add 1/2 cup water
  5. this will make more than you need but you can use as a marinade or its good to add when rewarming to loosen but mind the seasoning because it can get intense.
  6. *should keep for a week or two in the fridge.

 

Directions: For The Dish

  1. Start by pre heating a large skillet over medium high heat. adding about 4 tbsp of vegetable oil.
  2. Mince garlic, onion and ginger, slice Bok Choy, You can leave the Sprouting broccoli whole or cut down to desired size, and slice or Matchstick carrots.
  3. Add the Garlic onion and ginger to the skillet and toss in the oil for about 30 seconds until fragrant. Add carrot and broccoli first since they take longer cook for a few minutes stirring constantly. When they’re beginning to soften, add the bok choy and saute until everything is cooked through and soft then you can add the Spinach to wilt.
  4. Now add your desired amount of sauce. keeping in mind it needs to reduce and concentrate without making it too salty. I usually make sure the veggies are not submerged at all. you can always add more.
  5. A fun addition would be slicing the green garlic and adding it to the Hot Mama’s chili oil or another chili oil you have available, with some garlic and sesame seeds.
  6. Top with pea shoots and chili oil green garlic mixture or just the two raw veggies.
  7. Served with rice, noodles, roasted Purple majesty potatoes tossed in a Miso, compound butter.

 

Additional Notes:

Tofu, Beef, Chicken, Pork, Sichuan bacon would be easy additions to this

Bok choy and broccoli stir fry

Farmers Box Ingredients:

  1. Bok Choy
  2. Purple Broccoli
  3. Spinach
  4. Carrots
  5. Onion
  6. Pea Shoots
  7. Green Garlic

Additional Optional Ingredients:

  1. Garlic
  2. Ginger
  3. Soy Sauce
  4. Toasted Sesame Oil
  5. Sugar of Choice
  6. Rice Wine Vinigar
  7. Corn Starch
  8. Chili Oil
  9. Vegitable Oil

 

Directions: For The Sauce

  1. 2 Cloves of garlic and 1 thumb ginger grated
  2. 2 tsp Sesame oil, 2 tsp rice vinegar, 1/4 cup soy, 2 tbsp sugar of choice, cornstarch 1 tbsp.
  3. Whisk to incorporate.
  4. Add 1/2 cup water
  5. this will make more than you need but you can use as a marinade or its good to add when rewarming to loosen but mind the seasoning because it can get intense.
  6. *should keep for a week or two in the fridge.

 

Directions: For The Dish

  1. Start by pre heating a large skillet over medium high heat. adding about 4 tbsp of vegetable oil.
  2. Mince garlic, onion and ginger, slice Bok Choy, You can leave the Sprouting broccoli whole or cut down to desired size, and slice or Matchstick carrots.
  3. Add the Garlic onion and ginger to the skillet and toss in the oil for about 30 seconds until fragrant. Add carrot and broccoli first since they take longer cook for a few minutes stirring constantly. When they’re beginning to soften, add the bok choy and saute until everything is cooked through and soft then you can add the Spinach to wilt.
  4. Now add your desired amount of sauce. keeping in mind it needs to reduce and concentrate without making it too salty. I usually make sure the veggies are not submerged at all. you can always add more.
  5. A fun addition would be slicing the green garlic and adding it to the Hot Mama’s chili oil or another chili oil you have available, with some garlic and sesame seeds.
  6. Top with pea shoots and chili oil green garlic mixture or just the two raw veggies.
  7. Served with rice, noodles, roasted Purple majesty potatoes tossed in a Miso, compound butter.

 

Additional Notes:

Tofu, Beef, Chicken, Pork, Sichuan bacon would be easy additions to this

Purple Shepard's Pie

Staples Box Ingredients:

  1. Ground Beef
  2. Purple Majesty Potatoes
  3. Carrots- Cut into 1/2" Pieces
  4. Spinach

Additional Optional Ingredients:

  1. Garlic
  2. Onion
  3. Stock of choice- 1/2 cup
  4. Worcestershire Sauce
  5. Butter or EVOO

Directions:

  1. Preheat oven to 400’F
  2. You can either boil or roast the potatoes until they’re tender. I prefer to roast so they don’t take on too much water and taste more Potato-y. Then adding liquid is more whatever you want (Beef fat from browning, cream or stock) But just a few tablespoons until your desired texture is met.
  3. Brown carrots with garlic and onion, in a separate pan until just softened.
  4. Add the beef until it’s no longer pink. Then drain off excess fat (this is where you can add it to the mashed potatoes, That’s your move.)
  5. Add the spinach a teaspoon worcestershire and enough broth (beef, chicken, bullion) to just cover the beef and veggies simmer until reduced by half. About 10 minutes.
  6. In a casserole dish layer the meat mixture the the mashed potatoes then bake for about 30 minutes.
  7. Let sit about 10 minutes before serving since it can be molten lava.

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