I’m excited that this week’s harvest will include an abundance of bok choy – a great Chinese green that is part of the cabbage family. It’s loaded with calcium, vitamins A, C, & K, and cancer-fighting phytonutrients.
I tend to love it best in stirfrys, like this recipe: Champagne Braised Bok Choy

But it’s also great raw with a homemade dressing, as in this Yummy Bok Choy Salad.

Also this week you’ll be receiving broccoli rabe, which is actually in a different plant family from traditional broccoli and requires different preparation. A distant cousin to the turnip and similar to mustard greens, broccoli rabe is (like bok choy) high in vitamins A, C and K, and also contains healthy amounts of potassium, iron and calcium. Rarely eaten raw, rabe is often boiled or sautéed like in this Sauteed Broccoli Rabe recipe — or in these two recipes that couple rabe with sausage for a delicious and hearty dish: Sausage & Broccoli Rabe with PolentaSausage, Beans, & Broccoli Rabe Soup. 

Here’s to enjoying springtime in Texas with excellent weather and great food!

Workshare Emily