Kombucha (2 flavors)
Foothill Farm - St. Ignatius
Foothill Farm - St. Ignatius
Mother Fungi - Missoula
Amaltheia Organic Produce - Belgrade
Roots Kitchen & Cannery - Bozeman
Dean's Zesty Booch - Bozeman
What is Green Garlic?
Like green onions, but it's garlic. These are young garlic plants that have been harvested bulb and all before they reach maturity. The bulbs typically don't need to be peeled, and the whole stalk is technically edible, though the darkest parts of the leaves do get tough. Green garlic has a milder flavor than mature cloves, and 1 stalk is roughly equivalent to 1 clove.
Bok Choy & Kale Fried Rice
Simple, light and veggie-forward. Recipe adapted from Shao Z., Serious Eats. Serves ~4.
~3 stems of green garlic (more or less to taste), sliced on a bias
3 Tbs vegetable oil
3 C cooked rice, jasmine or short grain preferably, and ideally day-old leftovers
2 C kale (~4 oz), chopped to bite-sized pieces
2 C bok choy (~4 oz), chopped to bite-sized pieces
1 Thai bird's eye chili, minced - sub any hot or mild chili pepper you like, remove seeds to temper heat
1/4 tsp ground pepper (black or white)
1 tsp soy sauce, plus more to taste
Heat a wok or large skillet over high heat and add 1 Tbs vegetable oil. When the oil is hot, add the kale and bok choy and a pinch of salt, and stir-fry until the vegetables are bright green and barely wilted, ~1 minute. Transfer to a bowl and set aside.
Heat 1 more Tbs oil in the wok. Add the green garlic and chili pepper and cook for ~15 seconds, stirring constantly Add rice and stir, breaking up any large chunks. Add remaining oil if needed, to prevent sticking. Season rice with a bit of salt and pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Serve immediately.
Notes: You could certainly bulk up this recipe with shiitake mushrooms or other veggies, scrambled egg, a bit of pre-cooked meat, or garnished with fresh herbs like cilantro or basil. Find another good fried rice recipe here!
Soba Noodles with Bok Choy, Shiitakes & Green Garlic
Adapted from America's Test Kitchen. Serves ~4.
1/4 C soy sauce or tamari (GF)
3 Tbs packed brown sugar
2 Tbs fish sauce
4 tsp sake (Japanese rice wine) - sub vermouth, white wine, or dry sherry if needed
1 Tbs Asian chili-garlic sauce
1 Tbs toasted sesame oil
~3 stems of green garlic, sliced thin- omit the darkest green parts if tough
1 Tbs grated fresh ginger - sub 1 tsp dried
4 tsp vegetable oil, divided
1 large head bok choy, stems and greens separated, both sliced crosswise 1/2" wide
4 oz shiitake mushrooms, stemmed and halved/quartered. Add more mushrooms to taste, esp if you are not including meat.
8 oz dried soba noodles
2 scallions, sliced thin on a bias - sub a handful of chives, sliced
Optional meat: 1 lb boneless country-style pork ribs, trimmed and sliced crosswise into 1/8" strips
Whisk tamari, sugar, fish sauce, sake, chili-garlic sauce, and sesame oil together in medium bowl. Measure 3 Tbs of mixture into separate bowl with the pork, if using; cover and refrigerate for 15 min, or up to an hour. If not using pork, reserve 3 Tbs for additional seasoning. In a separate bowl, combine garlic, ginger, and 1 tsp vegetable oil and set aside. Start 3-4 quarts of water in a large pot on the stove to boil - you will cook the noodles in at as soon as the veggies are done.
If using meat: Heat 1 tsp oil in 12-inch skillet or wok over high heat. Add half of pork in single layer and cook without stirring for 1 min. Stir and continue to cook until browned, about 2 minutes; transfer to a clean bowl. Repeat with another 1 tsp vegetable oil and remaining pork; transfer to bowl. Wipe skillet clean with paper towels.
Heat another 1 tsp oil over high heat. Add bok choy stems and mushrooms and cook, stirring often, until vegetables are browned, 5 to 7 minutes. Clear center of skillet, add garlic-ginger mixture, and mash into pan until fragrant, ~30 seconds; combine with vegetables. Stir in the bok choy leaves and cooked pork (if using) with any accumulated juices. Add soy sauce mixture and simmer until sauce has thickened, about 1 min. Use reserved sauce if desired. Remove from heat and cover to keep warm.
Add noodles to boiling water and cook according to package, stirring often. Reserve 1/2 C cooking water, then drain noodles and add to pork/veggies and toss to combine. Use reserved cooking water to adjust consistency. Serve with sliced scallions or chives.