This morning, I finally became a true citizen of Davis and went to the Saturday farmer’s market. It is beyond me how I managed to live here for 2 1/2 months before making it. Renata’s friend Lea was in town, which motivated the trip. It was a very cold and foggy morning, and my fingers were numb as I poked at various vegetables.
My happy discovery at the market was a bunch of rainbow carrots. There is a recipe for roasted carrots and avocados on Smitten Kitchen that calls for rainbow carrots; I had made it twice before with regular carrots and been overwhelmed by the deliciousness, so of course I had to buy these. And look how pretty they are!
Renata bought the ingredients for a bok choy and shiitake soup (described/improvised by Lea), and we headed to the Co-op where I bought the remaining ingredients for my dish, and became a co-op member (another necessary Davis first!).
Dinner was lovely.
Shiitake Bok Choy Soup
- several Shiitake mushrooms
- several heads of bok choy
- salt and pepper
- olive oil
Saute the mushrooms and bok choy in some olive oil. Simmer in pot with broth, garlic, and ginger, and season with salt and pepper.
I would make it again (and again and again). Pure success, all of it.