What's local at the Moscow Food Co-op?

It's early in the growing season but there is some delicious produce available right now. Try fresh radishes sliced very thinly, served on a sliced baguette with a generous smear of butter and a sprinkle of salt. Yum! And see my previous post on bok choy for a recipe idea.

In the bulk department there are a few options; lentils and split peas! We are on the Palouse after all. But there is also wild rice from St. Maries. And don't forget the big selection of mixes from MaryJanesFarm, right here in Moscow! I'll do some recipes in the coming days that use lentils and split peas.

In the meat department there is lamb, beef, and yak, local and regional, and don't forget about our local Eaton beef, located in the freezer case.

We have local eggs in the fridge case, and a selection of cheeses from the region. Nothing like an omelette, a salad, and a glass of local wine for an easy summer dinner!

What to do with bok choy?

How to make bok choy - abundantly available in Moscow, Idaho right now - into a meal for the family?

I looked at a few recipes that use cabbage and here is what I came up with.

Ingredients: lamb sausage, onion, bok choy, dried cranberries, salt and pepper, log of herbed goat cheese

Two lamb sausage links (from Eastern Oregon) cut into small chunks, sauteed with 1/2 a diced onion (Washington) and finely diced bok choy ribs (Moscow, ID). I used the whole, large bok choy head. When sausage, onion, and bok choy ribs are done, add a sprinkle of dried cranberries (not local), the finely sliced bok choy leaves, and salt and pepper to taste (not local). Put immediately onto plates or shallow bowls, and top with a generous chunk of herbed goat cheese (from Idaho). Stir the melted goat cheese into the mixture and eat while it's hot!

This served 3 of us with no leftovers; we accompanied it with lots of crusty bread to soak up the juice in the bottom of the bowl.