Many of the plants in the field have taken root and are slowing starting to grow. It is hard to believe that soon enough the fields will be full of green. The first little flowers are blooming in the annual flower garden, as well as many in the perennial field.
This week's pick list:
- Bread
- Basil
- Pac Choy
- Tatsoi
- Tokyo Bekana
- Chard
- Carrots
- Garlic Scapes
- Onions
GRILLED BOK CHOY WITH BREADCRUMBS, PARMESAN & LEMON, from dishingupthedirt.com
- 1 loaf of good quality bread
- 2 heads of bok choy
- 2 Tablespoons olive oil + additional for serving if desired
- salt and pepper
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup finely chopped parsley
- 1-2 teaspoons freshly grated lemon zest
- flakey sea salt for serving
Preheat the oven to 300F. Cut the bread into small cubes. Place on a rimmed baking sheet and dry out slightly in the oven for about 15 minutes. Remove from the oven and pulse the bread in a food processor until they're small crumbs. Set aside.
Preheat an outdoor grill to medium. Slice the heads of bok choy in half lengthwise. Drizzle with the olive oil and rub it in until evenly coated. Sprinkle with salt and pepper and place the bok choy cut side down on the grill. Cover and cook until tender and lightly charred, about 8-10 minutes.
In a small bowl combine 1/2 cup of breadcrumbs, the parmesan cheese, parsley, and lemon zest.
Place the bok choy on a platter and sprinkle with the breadcrumb mixture. Season with flakey sea salt and a drizzle of olive oil. Serve warm.