If you are looking for alternative safe and Earth-friendly pest control that actually works, then come by our ‘Natural and Earth Friendly’ pest control table this Saturday, November 11, from 10 am to 2 pm. We will introduce you to safe and effective ways to control diseases, weeds, and pests such as snails, ants, slugs, moles, gophers, and raccoons.

Annie Joseph, from the Contra Costa Sanitary District's Our Water, Our World program, will be here to answer all of your questions about safe pest control.  Hope to see you here!

If you frequent your local Chinese supermarket, you will certainly have come across bok choy. It is worth making a trip to a local China Town. This is one of my favorite vegetables for all around eating. In English it should correctly be called Chinese celery cabbage because its thick stalks, joined at the end in a small root, are vaguely celery like. Its leaves, on the other hand, are generally large and spoon shaped. There are many different species of this vegetable. Smaller specimens have tops that look more like the tops of radishes and have small slim stalks.

Plant in succession for a constant supply and in a sunny location with good drainage. Average water.

At harvest time, the leaves should be a nice green and stalks should be crisp.

For preparing and cooking, break apart the stalks, rinse, then cut both stalks and leaves into thick or thin slices. These can be stir fried with garlic and onions, or cooked and served as you would chard. It has a pleasant flavor, milder than mustard greens, yet more bite than Chinese cabbage.

Bok choy should be refrigerated in an airtight container for no more than 3 to 4 days.

A local spot for great bok choy dishes is Szechuan Restaurant in Orinda.

Bean Sprouts and Bok Choy
Serves 4. From Vegetarian and Vegetable Cooking by Christine Ingram

3 tablespoons peanut oil
3 scallions, sliced
2 garlic cloves, cut into slivers
1 inch cube fresh ginger, cut into slivers
1 carrot, cut into thin sticks
2/3 cup bean sprouts
7 ounces bok choy, shredded
1/2 cup unsalted cashew nuts or halved almonds

For the sauce:
3 tablespoons light soy sauce
2 tablespoons dry sherry
1 tablespoon sesame oil
2/3 cups cold water
1 teaspoon cornstarch
1 teaspoon honey
Freshly ground black pepper

1. Heat oil in a large wok and stir-fry the onions, garlic, ginger and carrots for two minutes. Add the bean sprouts and fry for another two minutes, stirring and tossing ingredients together.

2. Add the bok choy and nuts and stir-fry until the leaves are wilting. Quickly mix all the sauce ingredients together in a bowl and pour them into the wok, stirring immediately.

3. The vegetables will be coated in a thin, glossy sauce. Season and serve as soon as possible.

Bok Choy with Lime Dressing
Serves 4, from Vegetarian and Vegetable Cooking by Christine Ingram
For this Thai recipe, the coconut dressing is traditionally made using fish sauce, but vegetarians could use mushroom sauce instead. Beware, this is a fiery dish!!

6 scallions
2 bok choy
2 tablespoons oil
3 fresh red chilies, cut into thin strips
4 garlic cloves, thinly sliced
1 tablespoon crushed peanuts

For dressing:
1 - 2 tablespoons fish or mushroom sauce
2 tablespoons lime juice
1 cup coconut milk

1. To make the dressing, blend together fish or mushroom sauce and lime juice, and then stir in the coconut milk.
2. Cut the scallions diagonally into slices, including all but the very tips of the green parts.
3. Using a sharp knife, cut the bok choy into very fine shreds.
4. Heat the oil in wok and stir-fry the chilies for 2 - 3 minutes, until crisp. Transfer to a plate using a slotted spoon.
5. Stir-fry the garlic for 30 - 60 seconds, until golden brown, and transfer to the plate with the chilies.
6. Stir-fry the white parts of the scallions about 2 - 3 minute, then add the green parts and stir-fry for another minute. Add to the plate with chilies and garlic.
7. Bring a large pan of salted water to a boil and add the bok choy, stir twice and then drain immediately.
8. Place the warmed bok choy in a large bowl, add the coconut dressing and stir well. Spoon into a large serving bowl and sprinkle with the crushed peanuts and the stir-fried chili mixture. Serve either hot or cold.

Resources used for information:
- Vegetarian and Vegetable Cooking, by Christine Ingram
- The San Francisco Ferry Plaza Farmer's Market Cookbook, by Christopher Hirsheimer and Peggy Knickerbocker
- The New Food Lover's Companion, by Sharon Tyler Herbst
- UC Davis, Vegetable and Information Center, (various leaflets)
- Sunset Western Garden Book, edited by Kathleen Norris Brenzel