1 to 1 1/2 lbs. bok choy.
For Cashew Sauce:
1/2 cup raw cashews (roasted and salted are fine too)
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup soy sauce
1 T minced gingerroot
Pinch of red pepper flakes (to taste)


Wash bok choy thouroughly.
1. Cut stems into uniform 3/4 to 1 inch pieces.
2. Cut green tops into 1 inch ribbons and set aside.
3. Heat 1/4 cup peanut oil in a wok or large skillet. Stir fry stems about 2 minutes until crisp-tender.
4. Add greens and continue cooking until wilted.
Place on serving platter and keep warm while you make the sauce.
For Cashew Sauce:
1. Pulse in a blender until well combined.

Recipe courtesy of Maggie MeHaffey, Mehaffey’s Farm, 2011 (Recipe adapted from: "From Asparagus to Zucchini, a Guide to Cooking Farm-Fresh Seasonal Produce, by the Madison Area CSA Coalition,1996.

A typical example of who is at the local Farmer’s Market, farmer and barnyard cook Maggie Mehaffey operates their farm the old fashioned way, with the whole family. They grow fresh and nutritious vegetables such as bok choy.

This recipe with an Asian flavored cashew sauce is adapted from a recipe in a cookbook; "From Asparagus to Zucchini, a Guide to Cooking Farm-Fresh Seasonal Produce." Everyone on the Mehaffey farm loves this sauce. It's great on a hot summer night because it's quick and all you need is a skillet or wok to stir fry the vegetables and a blender for the sauce, which doesn't need to be cooked. Just pour it on right before serving.

Maggie often adapts this recipe by adding other vegetables to the stir fry such as broccoli, squash, red peppers, onions, or any other favorites. Make it heartier by adding chicken, pork or tofu and serve over rice. Try it poured over roasted carrots. The Mehaffey family (now in its seventh generation,) has lived on this Rowley farm since 1826, when an ancestor, John Harrison Tenney purchased it.  The house and post-and-beam barn date back to the early 1700s. The farm’s original 300 acres provided a sustainable living for several generations, until the mid 1960s when the dairy herd was sold. Today, on the remaining 90 acres, they hope to preserve our family's legacy.One of the ways they do this is through Community Supported Agriculture (CSA), a partnership between a farm and its community of supporters which provides a direct link between the production and consumption of food.  They like doing the CSA because it helps foster a regional food supply, a strong local economy, builds community and encourages land stewardship. Supporters help with the farm’s yearly operating budget by paying at the beginning of the season for a weekly share of the harvest.  In return, the farm delivers the fruits of their harvest.You can also find Mehaffey and several other local farms at the Cape Ann Farmer's Market at Gloucester's Stage Fort Park every Thursday from 3 to 6:30 p.m. They also have a farmstand in front of the Riverwalk Bead Shop and Gallery, 32 Elm St, Amesbury, every Sunday all summer from noon to 3 p.m. It's no understatement that farming is hard work, requiring long hours during a very brief season. There's always more to do here than there are hours in the day, and when growing season is in full swing, they often don't eat dinner until 9:00 at night or later. Even so, Maggie makes sure to create and enjoy delicious meals made with all the fresh food they grow on the farm. The salad greens and vegetables are still alive with vitality when they eat them, and the meals literally come from the field to their plates. They are always on the lookout for recipes that are wholesome, delicious and that we can whip up quickly. 

Bok Choy with Sauce
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