When I mentioned to friends that cook that I planted bok choy in my vegetable garden, the common answer to my question “can I toss this into a salad” was “steam it”, “cook it” or “what is bok choy”?
Tonight, I picked fresh bok choy, kale, red oakleaf lettuce and cauliflower from my garden, washed the leaves, spun them out in my salad spinner and served them with lemon flavored olive oil, cut-up chicken breast, sourdough bread and Edna Valley Vineyard® 2008 Chardonnay.
The first bite of the bok choy was robust and spicy, the second reasonably adjusted to my taste buds; fresh vegies are difficult to beat.
The photo tonight “is what it is”, Friday night at Dan’s.
Peace Be With You. Daniel John Cooney
Daniel John Cooney
