11.12.2010

Salmon and Baby Bok Choy; or, An Important Lesson for a City Girl

Good day to you fine people.  Below follows a cautionary tale, one with tragedy-like events, and I assure you, it's all true. Brace yourselves, dear readers, and continue reading...if you dare!


Yesterday was a busy day at work, plus I had Pilates at 6, so I had to whip together a quick and easy dinner once I got home around 7:30. It was time to try out the wonderful Keta Salmon that we scored from Whole Foods! I preheated the oven to 375, sprayed a baking dish with non-stick cooking spray, coated the fillets in some seasoning, and in they went!

Then I chopped up some fresh broccoli and carrots from my farm delivery, sprinkled them with some garlic salt, and steamed them until they were crisp-tender, about 10 minutes.

While all THAT was going on, I decided instead of a starch, we would have another veggie (my husband is not loving this healthy kick I have going on, but I told him I want him around for more than the next 15 years so he just better shut it). I pulled the baby red bok choy out of the fridge and cooked them pretty much according to this recipe

Once everything was ready (the salmon baked for about 20 minutes, until it flaked easily with a fork), I arranged it on plates in an eye-pleasing matter and sat down to eat.  Now I'm not sure if you are familiar with what Bok Choy looks like, so here's a picture:

The whole thing is about 4 inches long or so, generally. Personally, I try to eat like a human being and use a knife (my husband instead prefers to fork the entire thing and shove it into his mouth all at once like some sort of primate...God love him).  About 60% through my meal, as I was cutting up some of my bok choy, I noticed a dark artifact, if you will, approximately 1 inch long and sort of curled up. Curious, I poked it with my fork and noticed...gulp...little tiny legs. At this point, I'm positive my face turned white as a ghost because my husband started pounding me on the back and asking me if I had swallowed a bone (from the salmon). I slowly shook my head, with my eyes glued to the plate and it's little unwelcome guest. Once Keith stopped with the very unneccessary CPR attempts, I looked at him wide-eyed but couldn't speak. He was getting very curious (and probably a little scared), but I couldn't bring myself to tell him about our friend. I think I figured if I ignored it, it would magically disappear and I could happily continue eating my dinner. No such luck, however, so eventually I gestured to my plate and said, in a decidedly shrill and unsophisticated manner, "IS THAT A WORM?!!!"  And oh, as a matter of fact, it was some sort of worm or caterpillar, and when my husband asked me if I was going to finish my dinner I looked at him sideways and said no, thankyouverymuch, I'm FULL.

The moral here is very simple. Organic farms are great because they don't use any of those unnatural pesticides and chemicals, which we don't want to ingest into our bodies.  However, veggies like bok choy, brussels sprouts, etc., have lots of little layers of leaves in which fun critters such as worms like to hide. Washing them before cooking doesn't really help because you aren't able to seperate all the leaves without ripping the veggie apart. Of course, cooking the veggie will kill any stoleaways, but their fun little corpses will remain. Hence, worms.

1) I will not be getting my bok choy or other leafy veggies from the farm delivery ANY MORE. Pesticides, schmesticides. I'll take my chances.
2) CUT YOUR VEGGIES.

What a night. Keith was nice enough to go get me frozen yogurt while we were watching our shows since I was still fairly hungry from a half eaten dinner. Oy!

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