A Recreational Physicist

Fall and winter vegetables are definitely my favorites at the farmer's market.  Check out this great stir fry I cooked up with mushrooms and bok choy from Saturday's market.  I normally just cut up the stalk into strips and add it to the fry after the onions and mushrooms have started to brown, and add the greens to soften up a little close to the end.  This time I started out with a bok choy bigger then my head (for $3 no less!), so I had to improvise a little.  Adding the stalk pieces just about overflowed my wok, so I pulled everything out after the vegges got nice and warm.  I added the greens in on their own and cooked them all the way down like spinach or chard putting a few of the inner stalks on top to soften up while the greens cooked down.  The only seasoning I used was a little soy sauce and a bit of rosted peanut oil, but the bok choy stalks made a delicious broth with the mushrooms, which made the rice taste fantastic. I think I've found a new favorite way to cook bok choy.  I couldn't convince Luke that the greens weren't chard, and all through the meal he kept chanting, I love chard.  How many 2 year olds do that?

I've still got a head of cabbage and some more mushrooms for a cheese and pasta cabbage casserole.

I just wanted to add that we rounded out the weekend with Cindy cooking a fantastic dinner of roasted vegetable lasagna, and some of the best acorn squash I've ever eaten.  I've mostly had it with brown sugar, cinnamon, and butter.  I've tried it plain a few times and have been pretty disappointed.  She was inspired by a cook's illustrated recipe, and threw in some fresh chives and sage from the garden to the squash.  Man that made a huge difference.  It was the best acorn squash I've ever eaten, and it was one of my favorite foods growing up.