Easy Bok Choy Stir-Fry

Instead of using a hot wok, try starting the dish with a cold wok. Less burn on the garlic and ginger means more flavor on the greens!

1 lb. bok choy, chopped 
2 teaspoons oil
1 garlic clove, minced
2 teaspoons ginger, minced
1/4 teaspoon sesame oil
1 tablespoon soy sauce
pepper, to taste

In a cold wok, add oil, garlic, and ginger. Turn heat to medium and let aromatics infuse oil. Add greens once oil warms up. Toss for 1 minute, then add sesame oil and soy sauce. Turn heat off and let bok choy sit for another minute. Add pepper to taste.


Pan Fried Daikon Cakes

One of our members recommended this recipe
from Allrecipes.com. If you’re struggling to use
your daikon, try this recipe.
1 ½ cups grated daikon radish
2 teaspoons salt
1 clove garlic, minced
½ red onion, chopped
1 egg, beaten
½ cup seasoned bread crumbs
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon chile-garlic sauce (such as Sriracha)
1 ½ cups vegetable oil for frying

Place daikon in a bowl and sprinkle with salt. Refrigerate for 30 minutes. Drain daikon. Mix in garlic, onion, egg, bread crumbs, pepper, paprika, and chili sauce. Form into 8 round patties. Heat oil on large skillet over medium heat. Fry patties until firm and brown, about 3 minutes per side. Pat dry with paper towels and season to taste. Dip it with miso mayo with cilantro: Combine 1 tablespoon miso with ½ cup mayonnaise (or do half mayo, half greek yogurt/sour cream). Add tablespoon cilantro, ½ teaspoon ginger, and a drizzle of honey.



Beet Green Chips

If you’ve never used beet greens, here’s an easy way to get into them. These crispy chips are basically a guilt-free snack.

1 bunch beet greens, stems trimmed
olive oil
salt and pepper, to taste

Preheat oven to 300°F. Line baking sheet with parchment paper. Rinse greens and dry thoroughly, making sure no water is left ongreens. Cut greens in similar sizes. Toss greens with olive oil, then sprinkle with salt and pepper. Line greens in a single layer on sheet. Bake 18 minutes, or until crisp. Make sure you watch the oven since these can get dark in a matter of seconds! Let chips cool before devouring.


Daikon & Carrot Pickle (Do Chua)

If you’ve had a Vietnamese bahn mi sandwich before, then chances are you’ve eaten this pickle.

1 carrot, peeled and cut into matcsticks
½ lb. daikon, peeled and cut into matchsticks
½ teaspoon salt
1 teaspoon plus ¼ cup sugar
½ cup white vinegar
½ cup warm water

In a bowl, add salt and 2 teaspoons sugar to vegetables. Toss together for 2-3 minutes. Place vegetables in colander and rinse under cold running water. Drain well. In a bowl, add sugar and vinegar to warm water and mix until sugar is dissolved. Place vegetables in a container and pour vinegar mix over vegetables. Let it sit for an hour, or refrigerate for up to 4 weeks.


Marinated Kale & Scape Pizza

½ cup warm 110°F water
1 ¼ tsp active dry yeast
1 cup all purpose OR bread flour
½ cup whole wheat flour
1 tsp salt
bundle of kale cut to ribbons
bundle of scapes, chopped
1 tbsp balsamic vinegar
olive oil
pizza sauce

Pour ½ cup water into large bowl, sprinkle yeast, and let sit 5 minutes. Add flour, then salt, and mix until dough forms. Turn dough on counter until it comes together. Knead 5 minutes until smooth elastic dough forms. Coat bowl with oil and place dough back and let sit in warm area 30 minutes.
Preheat oven to 500°F. 
Combine kale, scapes, balsamic vinegar, and a drizzle of olive oil in bowl. Let sit until dough is ready. Season with salt and pepper. 
Once pizza has doubled, stretch dough onto a pizza peel or baking sheet sprinkled with cornmeal. Spread sauce evenly, sprinkle cheese and oregano, and add marinated kale. Bake 8 minutes, rotate, then bake another 8 minutes until crust has turned golden brown.


Come back soon for more recipes!



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