Tag Archives: baby bok choy

Grow your own bok choy from kitchen scraps!

This post has got me feeling all crazy-like; I’m just so excited! I love the idea of growing your own food, especially in urban areas.  Last year, a parent in my son’s class initiated an environmental awareness project. One of the activities linked to the project, involved planting radish seeds in a used tea bag. The seeds soon sprouted and the kids then transferred the plants into used containers. A short time thereafter, Tristan brought his plants home.radish

We don’t have our own yard, nor a balcony for that matter, but Tristan was determined to grow his radishes. We put the seedlings in a window planter and placed the container on the window sill. We waited patiently and doted on the two seedlings until the kids could wait no more.

They were so excited, they actually squealed when they pulled the 2 radishes out of the soil. After posing for the mandatory photo, they quickly got to work making 4 bowls of salad. My daughter doesn’t even like salad but she temporarily forgot; that’s how excited she was. Such is the magic of growing your own food, which brings me back to the baby bok choy.

I got the idea from Pinterest and instantly fell in love with it. How cool is it to grow food from something you would normally chuck in the garbage? (Unless of course you have a compost). The borough I live in only offers composting to a select few, as they are studying the feasibility of implementing the program city-wide. You can click on the link here to find more ideas on what kind of veggies to grow from kitchen scraps.

Can’t wait to get started? Here’s how to do it.

  1. Cut up your bok choy, leaving the bottom of the stalks untouched.
  2. Use the chopped up bok choy to make a yummy salad.
  3. Place the bottoms in a container with a bit of water.
  4. Leave the container by a window, but not in direct sunlight.
  5. Overnight, the leaves will start to grow! It’s like magic!
  6. Leave them in the water for 7 to 10 days, making sure to add a bit of water if needed.bokchoy
  7. Plant in a container, place outside and avoid direct sunlight.
  8. Be patient, in a few weeks you should have yourself some garden-fresh bok choy to munch on. When you harvest the bok choy you can cut off just the leaves, leaving the bottom of the stalk intact.  The leaves should start growing again, just like that! Here’s a link to a short YouTube video that I found useful.

1-Bok choy in the soil

 

 

 

 

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Feed me Fridays: Baby bok choy salad

We established last wee1-1379921_10151886658822789_1997209087_nk that I was not a foodie. The only hope of an epicurean in the family, lies squarely on the shoulders of the boy. He’s eight. Today, at four, he’s meeting a professional tea taster to discuss and sample teas (obviously). He loves blue cheese and shucks his own oysters. For Christmas this year, “Santa” gave him a pomegranate deseeder. Granted, when he unwrapped his gift, he shrugged his shoulders and the look on his face said; “Santa, what the heck? Where’s my Lego? What is this thing?” He came around when I showed him what it was and how to use it. I also told him he would be having pomegranate in his lunch  more often now. Call me  lazy, but I really don’t enjoy spending 10 minutes  deseeding a pomegranate for a lunch box.4-BlogYou’ve never used a deseeder? Let me show you how it works: first you cut your fruit in half, then you place it on the deseeder with the lid on, and then, you WHACK, WHACK, WHACK, the pomegranate with a spoon. That part is very therapeutic. Whack it again, it feels good. With the lid still on,  drain the juice to do with what you will. As a last step, you add water and the white skins will float to the top, skim them off the surface, drain the water and voila, pomegranate deseeded! Now on to the recipe.

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Baby Bok Choy Salad

Ingredients:

  • 5 heads of baby bok choy, washed and chopped
  • 3 green onions, minced
  • half a pomegranate, deseeded
  • 1/4 Cup olive oil
  • 2 Tbsp Bragg liquid seasoning, or light soya sauce
  • 2 Tbsp rice vinegar (I’ve used white vinegar and apple cider vinegar)

Directions

  1. Place the chopped baby bok choy in a salad bowl, sprinkle with green onions and pomegranate seeds. Set aside.
  2. Whisk the oil, Bragg and vinegar in a small glass container and drizzle over salad. Serve. (I only add the salad dressing to the bowl if I know the whole salad will be eaten, otherwise I let people dress their own salad).
  3. Enjoy! I know  most people crave things like chocolate, but I actually get cravings for this salad. It’s so green, and pretty, and crunchy, and yummy. (and easy!) I hope you will enjoy it as much as I do.