Week One

This week’s loot included 2 bunches of bok choy (right there, in the foreground;) 2 bunches of spring turnips, tiny, almost tranlucent ivory; 2 bunches of brilliant radishes; a pound of mixed lettuces, red and every green imaginable; and the treasure (as far as this arugulamaniac is concerned,) half a pound of baby arugula.

Now–how to eat it all? The radishes look just lush, which means they might want to be eaten in the traditional French manner, with butter and salt. But I also love radishes shredded or mandolined into matchsticks atop a green salad, with my special vinaigrette. The turnips…hmmm. I fell in love with a turnip gratin published in Gourmet last year, but these are such babies. I might put them into a refined chicken soup, with homemade stock, shredded chicken, carrots, celery and…not much else. The arugula I will no doubt devour in my favorite way: dressed with just extremely good olive oil, Maldon salt, freshly ground pepper and shaved parmesan. The only mystery (and it’s only a mystery because I never cook it for myself) is the bok choy. Any suggestions?

The House Vinaigrette

1/3 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)

Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.