Do you want to see how we keep growing vegetables in our high tunnels when it's so cold out? Those cute little plants get tucked in every night! More specifically, they get covered with row cover.
Then, when we are ready to pick, or on warm days, we peel back the row cover to these beauties.
Today's salad features bok choy. Most of our new customers say ... bok what? Bok Choy. It's what happens when a green can't decide if it is celery or lettuce or cabbage. Technically, it is a Chinese cabbage. Bok choy is packed with antioxidants and is a great source of Vitamin A and C. Isn't it pretty!
Usually, I'll trim off the leaves and treat them like I do kale, and use the stems like celery. Bok choy is good to eat raw, but my preference is to saute or roast it. And if I'm roasting one veggie, why not roast three?
Hopefully you took our advice last summer and stuck some of those cherry tomatoes in the freezer. Roast those beauties until they pop open. And what's a salad without carrots?!
Oven Roasted Bok Choy Salad
6 bok choy leaves, rinsed and chopped into 2-inch segments
4 carrots, peeled and diagonal cut in 1-inch pieces
1-2 cup frozen cherry tomatoes
Feta cheese
Balsamic vinaigrette
Olive oil (I used garlic infused)
Salt and Pepper
1. Preheat oven to 400.
2. Toss bok choy, carrots, and frozen cherry tomatoes in bowl with 2-3 T olive oil.
3. Spread veggies out onto baking sheet. Season veggies with salt and pepper.
4. Roast veggies for 20-25 minutes until fork tender and bok choy leaves just start to blacken.
5. Broil veggies on high for 1-2 minutes to crisp up the bok choy leaves.
6. Remove from oven and serve immediately, topped with feta cheese and balsamic vinaigrette.
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