Weekly Basket #1

June 21, 2018

Clockwise from the top left corner: Salad turnips, chives, easter egg radish, baby bok choy, cilantro, rhubarb, salad mix and microgreens. 

Recipe Idea

8 cups baby bok choy, chopped

3 cloves garlic minced

1 Tbsp minced ginger

2 Tbsp olive oil

2 Tbsp soya sauce

Salt and pepper to taste

Microgreens and radish to garnish


Toss all ingredients in a bowl. Wrap in foil and place on high heat on grill. Cook for 3 minutes on each side. Garnish with micro greens and radish. Yep, it’s that easy.


Grilled Baby Bok Choy with Ginger

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