With September upon us, there are many vegetables ready for harvesting on the farm. With the abundance of fresh vegetables, my mind is literally going a million-miles-a-minute thinking of recipes where I can incorporate all of these freshly harvested crops! This week, the baby Bok Choy (also known as Pac Choi) is in full bloom with rows and rows ready for harvest. Bok Choy is a type of Chinese cabbage with smooth dark green leaves and very popular in China and South Asian. The leaves and stems are very sturdy making them perfect for stir-fry’s and for braising. Bok Choy is very mild in flavour so you don’t have to worry about it overpowering your dishes – It is the perfect leafy green addition!
This week’s farm to table recipe was created by me in the farm’s kitchen and taste tested by my farm family and the farm volunteers. It was quite a fun experience as I had a number of sous chefs learning and helping me create a delicious dish using their beautiful organic produce!
This simple and delicious Asian dish can be made and served at your family table in 30 minutes! It already received my farm family’s stamp of approval! I hope you and your family enjoy it as well!