Boc Choy

Komatsuna

To add to Rosalind’s post below on today’s harvest, here a a few photos to help identify lesser known vegetables.

Boc choy. We slice right through the stems and leaves (thinly at the root end where the stalk is thick and in wider strips for the tops of the leaves), soak for a few minutes in very cold water and spin dry, to make a wonderful stir-fry. A bit of lime juice, soya sauce, brown sugar, hoisin sauce, and maybe a dash of fish sauce for non vegetarians makes a great flavouring.

Baby Collard Greens

Komatsuna. This isn’t a lot of komatsuna because it cooks down so much. I would treat it the same way as the boc choy, in fact probably adding it to the same stir-fry.

Baby collard greens. Full-sized collard greens, which are just like the outer leaves of a cabbage, are one vegetable that really need to be cooked, but these baby greens are tender enough to slice and add to salads. Try them!