bok choi noodles

Corn again last night - I think this will become a Tuesday ritual. If you don't already know this, make sure you eat the corn from your box as soon as is possible - the fresher corn is, the better it tastes (I think the sugars convert to starch over time or something). My family's legend is the time we were down at a friend's farm in New York State, and they would actually get the water boiling before sending the kids running to the corn fields, shucking the corn on the run back so it would be as fresh as you can imagine by the time it hits the pot! Best corn I've ever tasted - though Taproot's comes close.

Today for lunch I adapted my soba noodle recipe to use up the last of last week's bok choi. 2 T sesame oil, 2 T honey, 5 T soy sauce, 5 T rice vinegar in a wok; slice and throw in bok choi and cook until it reduces. Cook and drain soba noodles; stir into wok. Top with toasted sesame seeds.

And a fridge full of food! I love the box this time of year, though Tuesday evenings are always taken up with cleaning, chopping and prepping - mostly so everything will fit in the fridge! Ria helps, though - she ate three plums, several blueberries, half an apple and a carrot while we were unpacking the box. And a whole cob of corn (plus cucumber, carrot and mustard beans) at dinner!

-Kathy