Today I will be showing a little stir-fry dish I threw together using some of our homegrown Bok Choy but this post is really more of a Greenhouse Project update. The produce we have is mostly doing pretty well, and you can see our Bok Choy pictured above, but I think the season is going to be over soon as, three days ago (August 27th!!), we had snow …
This is what I awoke to yesterday. It rained later, so the snow is all gone, and my wife said she thinks the ambient temperature didn’t go below zero. Still, I think this means are horticultural days are pretty much numbered… at least for this season. The daikon are very hardy but the rest of the plants are more delicate and will need using up toute de suite, I am afraid.
I just grabbed enough plants for a little dish for the two of us. The plan is to stir-fry them in garlic infused oil with Chinese Black Mushrooms, scallions and a bit of a special stock you will be reading about shortly. Our barbecuing days are also limited, for obvious reasons, and so today I will be doing steaks to have as an accompaniment to the bok choy.
Here is the finished dish. I took the garlic oil to the smoking point and then threw in the scallion and mushrooms. When they were hot, I added the stock and cooked it down until the oil and remaining liquid were just getting a bit syrupy. I tossed in the bok choy, and as soon as the leaves were nicely wilted, I rounded out everything with just a teaspoon of butter.
And… here is the steak with the veggies. I marinated the meat with an interesting combination I will be showing you in a future post. I originally made it for pork ribs but it worked really nicely here.
Anyway, I hope the weather holds for just a little bit. I want the greenhouse to last as long as possible, but I also have many barbecue ideas I want to try before it gets way too nippy to be standing out on my deck.