Happy New Year!
This weeks share will include:
Arugula: A great recipe from the New York Times for a tasty arugula and red leaf salad! Recipe link is by the red leaf lettuce.
Bok Choy: Here’s an asian style easy bok choy recipe that delight the palate!
4 bunches of bok choy garnish of toasted sesame seeds
1 head of garlic 1/2 cup of white wine or water
1 tablespoon of ginger
4 tablespoons of coconut oil
1.Finely chop the head of garlic
2. Grate 1-2 tablespoons of ginger. I like a lot of ginger so use more or less depending on the taste.
3. Saute the garlic and ginger in the coconut oil.
4. Add the bok choy, as the bok choy begins to wilt pour in the 1/2 cup of water or white wine. I used the white wine.
6. Toss to evenly coat the bok choy with the garlic and ginger. Garnish with toasted sesame seeds.
Cilantro : Jazz up your rice by adding chopped cilantro, lime zest and lime juice.
Green Curly Kale: Try out these eight great curly kale recipes from Jamie Oliver! http://cooking.nytimes.com/recipes/4556-arugula-and-red-leaf-lettuce-salad
Purple Kohlrabi: Peel it, slice it, sprinkle it with slat and eat it raw. Kohlrabi is a cousin of kale, brussel sprouts and cabbage so combine it with these veggie cousins as the flavors will meld nicely!
Red Lettuce : http://cooking.nytimes.com/recipes/4556-arugula-and-red-leaf-lettuce-salad
Snow Peas: Put these in your salad, use in place of chips for dipping or just enjoy the crisp of these garden delights!
French Breakfast Radish: This has to be my favorite of all radishes! Not all only beautiful to look at but easy for a snack or appetizer! The tops are edible too! You can saute them in a little butter or coconut oil. Sprinkle with salt and pepper, add to your salad.
Sun gold tomatoes : http://cooking.nytimes.com/recipes/4556-arugula-and-red-leaf-lettuce-salad
Please enjoy all the bounty from the fields this New Year!