Bak choy
This week, we’d like to highlight a lovely vegetable from the brassica family: Bak choy—or depending on which spelling you go with, bok choy, pak choi, or bok choi. How you spell it will, of course, change what you find in an online search of recipes. So don’t be discouraged if nothing turns up with one of the provided spellings, just try a different one! What we love about bak choy is how well it holds up when being cooked. Unlike some of the other, more tender greens included in CSA boxes this week that have a tendency to wither away in the pot or pan, bak choy keeps its form and flavor in hot conditions. This makes it a perfect choice for any kind of stir fry, soup, or curry.
Below are links to two of Terra Lingua’s favorite cooking websites: Epicurious and Half Baked Harvest. Enjoy the first boxes! As we get through the spring, greens will be slowly replaced by summer veggies like tomatoes, squash, okra, cucumbers, and peppers. However, we have a strong affinity for greens here at the farm, so they will continue to play a role in boxes throughout the year.
Epicurious’ list of bak choy recipes:
Half Baked Harvest’s list of bak choy recipes: