Veggies are Here

My first farm share basket of the year came this Friday. Or should I say my hubby picked it up on Friday. Green is the word. This basket was full of lettuces of several kinds, bok choy, chard, a few baby beets, an unidentified green, radishes and garlic chive flower stalks. Can four people use all of this before it is no longer fresh? Especially considering that 3 of the 4 people can be particular about their veggies and do not necessarily want to consume veggies in a large amount. Person #4 (me) loves veggies in all (or most) ways, shapes and forms. So let the vegolympics begin.
Last night, tired from a weekend camping trip, I did a simple chard with onion saute and a green salad with radishes. Not too taxing, but simply delicious. Today I had the whole day to think about and execute a meal containing several of our veggies. I looked for recipes using bok choy and found one using the beets as well. These beets are like little ruby jewels. They needed to be wrapped in foil and roasted with garlic. I decided to use the garlic chive flower stalks instead - why not? I also made a crispy tofu with roasted red pepper sauce (will include in next entry as I had to adapt the recipe a bit to make it gluten free) and grilled chicken to make the meat people happy.
As the sun finally came out we dined out side, which makes everything taste better.

Warm Bok Choy, Beet and Goat Cheese "salad"

4 small beets, trimmed and washed
4 cloves garlic - or garlic chive flower stems, 2 long stems- chopped
1 tsp olive oil
1 large head of bok choy, chopped
2 TBSP peanut or canola oil
1 1/2 tsp butter
1/3 cup goat cheese (original recipe called for feta)

1. Preheat oven to 425 degrees, place the beets, 1/2 the garlic and olive oil on a piece of aluminum foil, fold around the vegetables and seal. Roast until easily pierced with a fork 20-40 minutes depending on the size of the beets (these were small, so about 20 minutes was good). Let beets cool until easy to handle and chop into 1/2 inch cubes, set aside.
2. Heat the remaining oil and butter in a large (really large) skillet over medium-high heat. Cook and stir bok choy and garlic until bok choy is slightly softened, but still crunchy, about 5 minutes. Remove from the heat, stir in the beets and the feta. Serve warm.

So this is the beginning of the veggie adventure. Tomorrow I may tackle the mystery greens.