Today’s post is all about my mom’s garden. She has been whipping up some beautiful seasonal dishes using homegrown and fresh ingredients. This week she harvested an abundance of young garlic, chives, and bok choy.
Young Garlic: You can look for young garlic at the farmer’s markets…..it’s kind of the latest rage and marketed as “green garlic”. My mom has it growing everywhere in the garden, and usually has to dig it out to make room for other crops. She uses young bulbs in everything. They’re kind of sweet, like onions, but have a garlicky kick. You can use a lot of young garlic without overpowering a dish with too much garlic essence.
Chives: Chives provide a subtle onion flavor and you can use them to garnish all sorts of dishes like potato salad, soups, pastas, omelets, etc. Be creative! My mom uses all parts of the chive plant including the flowers, which are so aesthetically pleasing. During the summer she dries snipped chives and chive flowers for winter use. That way she can have chives anytime of the year.
Chives and Chive Flowers
Bok Choy: Bok choy is a cabbage and is seen a lot in Chinese cuisine. Bok Choy flourishes in my mom’s garden and she uses it to make simple vegetable side dishes.
Bok Choy earlier in the Spring, ready for planting. How’d that chick get in the picture?
My mom incorporated the three ingredients that we’ve mentioned from the garden into a healthy and beautiful side dish.
Ingredients being prepped on a cutting board
Bok Choy with Young Garlic, Chives, and Chive Flowers
Chop bok choy, young garlic, and chives (cut bok choy in 1″ pieces, slice garlic thinly, chop chives and chive flowers)
Put a saute pan on medium heat. Once pan is hot, coat the bottom with sesame oil. Add bok choy and garlic. Saute until tender. Then add chives with flowers, some red pepper flakes, and a splash of soy sauce. Serve and garnish with more chives and chives flowers.