Red Leaf Amaranth-(Great for wraps)
Ping Pong and Rainbow Radish
This weeks offerings:
Baby Swiss Chard
Green leafy lettuce
Recipe Suggestions: Crispy Flounder with Bok Choy and Tatsoi
Grilled Bok Choy
Grilled Bok Choy-Original Post
Time: 10-20 minutes heating grill, 5 minutes preparation, 5 minutes cooking
1 head of young bok choy or tatsoi per person
1 teaspoon olive oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Slice the head in two lengthwise and wash thoroughly for any sandy soil that may reside in between leaves.
2. Drizzle with olive oil and soy sauce and sprinkle on a light coating of salt and pepper on the cut side.
3. Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.
Original Post- Feed me Phoebe
Total Time: 20 minutes
Serving Size: 2
If you can't find yellowtail flounder, go with whatever looks thin and delicate at the fish market - a nice small white fish. Tilapia is too meaty. Instead, try sole or fluke. Tatsoi is a nice peppery Asian green. You can substitute any stir fry green - mizuna, mustard greens, arugula, or spinach. Lastly, the tartar sauce is not included in the recipe, but is always an excellent addition. Use whatever kind you like. This one has a little minced shallot, chives, and capers.
Nature Hills Farm is located in Southern Utah.