This month’s Tried and True recipe comes from longtime Member Owner Rebekka Henrikson (MO #335). We’re grateful that during this eventful harvest season Rebekka took the time to share one of her family’s favorite meals with our co-op community. As the Schenectady City School District Farm to School project manager and a member of the Schenectady County Food Council, she is a force for food sovereignty and resilience in our community.  The Beet also sends a shoutout to Laura Koennecke (MO #460) for testing the recipe out for herself and sharing photos to include in The Beet!  Laura verifies the "tried and true" status - it was a delicious meal even without the bok choy!

Ingredients 

• • Cucumbers, thinly sliced

  • Rice vinegar

  • Soy Sauce

  • Sugar

  • Sesame oil

  • Gochujang

  • Roasted sesame seeds

  Instructions

  • Salt the cucumber slices and let rest for 15 minutes to draw out moisture, then rinse and pat dry.

  • Mix together rice vinegar, soy sauce, sugar, sesame oil, gochujang and roasted sesame seeds. 

  • Once ready, mix cucumbers with the dressing and serve on the side.

  Bok choi would also be tasty broiled with the fish/sweet potato!