Farm Fresh Recipes — bok choi

Green Shakshouka

Green Shakshouka

This recipe will get your mouth watering for all the fresh spring vegetables that you’ll find in the Farm Store on opening weekend. The beauty of this recipe is that you can use whatever greens you have on hand - spinach, arugula, kale, swiss chard, turnip and beet greens, or bok choi.

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Celeriac ‘Ramen’ in Mushroom-Miso Broth

Celeriac ‘Ramen’ in Mushroom-Miso Broth

The light celery flavour of celeriac is a perfect compliment to this warming asian inspired broth - a perfect way to give celeriac a try. Don't have a spiralizer? Chop the celeriac into thin matchsticks.

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Ginger Miso Squash & Bok Choy Soup

Ginger Miso Squash & Bok Choy Soup

This recipe comes from another farmer who has mastered the art of seasonal, local eating! Andrea Bemis of Tumbleweed Farm in Oregon suggests that this recipe is highly customisable - use whichever winter squash you have on hand, and feel free to swap in kale, collards, cabbage, spinach, or swiss chard if you don't have bok choy.

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Garlicky Bok Choi

Garlicky Bok Choi

Spring at the Farm is all about the greens. Arugula, kale, lettuce, and our personal favourite - bok choi. This crunchy little green is so juicy and refreshing that we think of it as the watermelon of the spring!

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