I was at a farmers’ meeting at the Ag Society last Wednesday and I heard Simon Athearn say that Morning Glory Farm seeds baby bok choy and salad greens in their greenhouses every week year-round! Or did he say every other week all winter? I’m not sure which, but either way, it brings a smile to my face. Since I moved to the Island fifteen years ago, farmers have really stepped up to extend the season on the Island and provide us with at least some locally grown food (including meat and eggs) year-round. Rusty Gordon at Ghost Island Farm has mastered this with his many varieties of cold-weather greens.
Baby bok choy is perhaps my favorite leafy green. That’s no secret, I know! You’ve had recipes from me like Stir-Fried Baby Bok Choy with Oyster Sauce and Garlic and Grill-Roasted Baby Bok Choy and Shiitakes with Garlic-Lime-Chile Oil.
Plus Spicy Thai Shrimp and Baby Bok Choy Stir-Fry! And Chinese Egg Noodles with Baby Bok Choy, Sugar Snaps, & Spicy Coconut Broth.
And now this: Udon Noodles with Stir-Fried Baby Bok Choy and Pork in Garlic-Ginger Broth. I nabbed some fresh udon noodles at Morning Glory last week. (The Chinese manufacturer mysteriously labeled them “white lo mein,” though they were very thick, white, wheat noodles so I’m pretty sure they were the same thing as Japanese udon.)
My noodles and bok choy needed a heady broth to highlight them, so I came up with something that delivered big flavor without all-day cooking. I used boneless country-style pork ribs, thinly sliced, along with a lot of garlic, ginger, and shallots (and the noodle-cooking water) to build flavor in the broth. At the finish, I stirred in a mix of tamari, lime, mirin, chili-garlic paste and sesame oil. With the noodles, stir-fried baby bok choy and lots of cilantro, it was just the thing for our snowy Sunday supper.
Speaking of pork and wintry weather, it might be time to bring back this Spiced Slow Cooker Pork for Tacos and Rice Bowls. Or bookmark that one for Super Bowl weekend.
If you’re not in the mood for pork, every day is a good day for Crispy Roasted Chicken Thighs with Garlic, Lemon, and Rosemary.
I’ve got to use up a bin of root vegetables that are threatening to take over my refrigerator, so I might make Roasted Root Vegetables with Ginger Batons to eat with my chicken.
And my excess of locally grown carrots is a good excuse to make Cathy Walther’s Carrot Ginger Soup.
Then again, I’ve got a serious surplus of butternut squash, so maybe Ginger-Apple-Squash Soup will make it on to the menu.
Abby Dodge’s Cheesy Biscuits Squared would be good with any soup.
And a perfect January snack or dessert? Coconut Cinnamon Tea Cake.
Stay warm and we’ll see you on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
What's Open, What's Happening
• If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.
• Please note: The Net Result will reopen from its winter break on January 26.
• On Saturday, Jan. 21, The FARM Institute has Knife Skills with Cathy Walthers scheduled for 10 a.m. Be sure to register ahead of time.
