Because the CSA’s vegetables will be local and organic, they won’t always be the veggies that we’re used to getting at a standard grocery store (where those “familiar” vegetables are often trucked or flown in from other countries, using tons of gas and preservative chemicals in the process). And Sang Lee farms specializes in growing Asian vegetables that a lot of non-Asian Americans aren’t familiar with. So since some of us don’t know our bok choy from our u-choy, or what to do with either, we’re starting a recipe exchange. I’ll kick things off with a recipe that got sent to me from CSA member Simone, a local holistic health counselor!