If you got to the White Rock Local Market at 9 a.m. you were already too late. A few bunches of chubby carrots and just 3 pounds of asparagus disappeared in an instant. The signs of the coming season are just beginning to awaken and only the early birds take home the true treasures. Disappointed, I consoled myself with this beautiful bok choy (tough life, huh?) and resolved to jump out of bed next week with a bit more enthusiasm.
Roy and Sophia Martinez used to casually grow vegetables for their smoothies before a double layoff converted them into farmers. Now they're responsible for some absolutely pristine bok choy that eventually sold out at this weekend's market too.
I asked Sophia how she cooked the bok choy at home, and she told me she simply sauteed them whole in olive oil, seasoned with some freshly crushed garlic. The idea filled my brain with ideas for stir fries, but some beef stock in my freezer called these cabbages to a higher order.
I sauteed some shiitake mushrooms and seasoned the broth with ginger and onions. Just as the soup came together I carefully quartered the bok choy and dropped it into the broth. They cooked in just a minute of two, quickly wilting and softening. Luckily I had a bowl of freshly cooked noodles at the ready.
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When the ingredients are good, so long as you have a well-stocked pantry, it's easy to make something beautiful.