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So, I thought that I would take a few pictures of the bok choy recycling project that we have underway. I have about a dozen different bok choy ends in saucer trays on the plant rack. A large percentage of them have sprouted and some have tiny little bok choy plants growing from them as these pictures show. The cut ends also are beginning to sprout roots, so some of the bigger ones should be able to go into dirt in another week or so maybe.
It is pretty darned amazing to watch since it literally happens almost overnight. Hope you enjoy the updated pictures. It is my understanding that you can do this with celery as well, although I have not tried that myself.
Related articles
- Weekly Seasonal Recipes: Baby Bok Choy (slowfooduo.wordpress.com)
So, I have to admit that it feels pretty good to recycle, reuse or repurpose something or to compost our food debris. I must admit that I am not an ultra-super crazy person about it, but it feels much better at least to me, to put my veggie scraps into the compost than in the garbage. I know that they will go out into the compost pile, feed the chickens and do something good in the greater scheme of things. Imagine how much better I felt when I read a post over at 17 Apart about regrowing bok choy. Even better when my husband had just gotten me three bags of baby bok choy from Phat Thai. What timing! What karma!
So, when I chopped off the bases of the bok choy to do my stir fry, I followed their directions and placed my bok choy ends in a dish of water on my plant stand. That was Saturday night. This is today.
Pretty cool, don’t you think?
Yesterday, we picked up our second week of CSA from Evening Song Farm. My goodness, I am just amazed at how things are growing so close to our house and I have, with the exception of tomatoes, essentially just seedlings in the garden. Plus, it was nice to meet Kara’s mom – also a fellow New Jersey-ite – and chat over the farm, the old Jersey neighborhood (since I grew up in the town next door to where she lives) and Vermont. I also ran into another acquaintance while I was there and we had a nice chat about the yoga class in town, which I am now going to definitely give a try. I probably could have been there talking for at least another hour, happily chatting away, except Tim was with me and after he was chatting for a while, politely reminded me that he did have to study for exams. Not only do I get my veggies, but I also get to talk to a bunch of very interesting people. Oh well, off we went.
This week I chose a beautiful head of lettuce, baby bok choy, spinach, green garlic, scallions, arugula, and chard. The variety that you can choose from is widely assorted – there were also radishes, salad turnips, mesclun mix, baby lettuce, parsley and kale – although I am sure that I am missing a choice or two.
For dinner last night, we enjoyed the lettuce in a salad. Today, I am sure that I am going to make sauteed baby bok choy again. That was delicious.
Sauteed Baby Bok Choy
Needed:
1 bunch baby bok choy – with ends trimmed
2 cloves of garlic, minced
2 tablespoons olive oil
1 tablespoon Sriracha sauce
Process:
Saute the garlic in the olive oil at medium heat. Add the bok choy and Sriracha sauce.
Saute, stirring constantly until bok choy is tender crisp.
