This year, my sweet honey-bunny and I signed up for one of those Community Supported Agriculture programs. This fire-breathing fellow here in town decided to get a bunch of people together and I fell into it backwards. Woo-hoo! So, he drives down to Palisade, Colorado once a week and picks up everyone’s food, and then we go to a central location and pick it up.
I missed the first two pickups since I visited my mother, but this past Tuesday, I finally got to go. I got lettuce and cabbage and squash and turnip greens and chard and herbs. I think tonight I’m going to make my squash fritters for dinner. My goal is to create at least one meal a week from only these ingredients.
Last night, my meal plan included chicken breasts and a chinese cabbage salad. I was all ready to go, and went to the crisper.
Now, last week my sweet honey-bunny went to pick up the veggies as she had done the week before. When I got home, she told me everything that was in the crisper, and I didn’t do too much digging to confirm any identities. The radishes were round and oblong and lovely. The lettuce made several beautiful salads. I’d never worked with kohlrabi or chinese cabbage before, so my sweet honey-bunny pulled a couple of recipes. I made a Kohlrabi and Green Apple Salad with Creamy Mustard Dressing over the weekend and that worked out very well. I need to make some adjustments the next time I get kohlrabi - just felt like there was something missing - but that’s pretty usual for the first time I make a recipe.
Last night, I thought I’d finish up last week’s crop with a Thai Chinese Cabbage Salad. I felt it would work fine with my plain old chicken breasts and complete my process. Imagine my surprise when I pulled bok choy out of the crisper.
Me: This is bok choy.
Sweet Honey-Bunny: Bok choy is chinese cabbage.
Me: Bok choy is one type of chinese cabbage. Not the type you were thinking of though.
SHB: (tired) Oh. Can you do something else?
In my mind, I screamed, “Do something else? I have approximately half a bushel of lemongrass, jalapeno peppers and limes in the crisper especially for this salad! How am I ever going to use it up? How could you make this mistake? Can’t you see the difference between bok choy and chinese cabbage?”
Out loud, I said, “Of course. I’ll just make the usual.” Which is fine and was fine and tasted great and went perfectly with my usual preparation of my boring chicken breasts.
And this week, I’m turning the plain old regular cabbage that we got into a chinese cabbage. It’s going to be great!
Now all I have to do is figure out what to do with the bok choy.













