Again I had a small harvest of bok choy and mizuna. What would I do without Asian greens in the spring? They just grow so quickly. Though it helped that these were in 4" pots for a while early on to get them big before the ground thawed.
Sometimes I have to eat a very quick lunch. I often keep boiled eggs in the fridge. The squash custard was left over. I just had to toast the bread and steam the greens. Mark has asked in the past what I do with mizuna. Well sometimes I just make it up as a mess of greens. Very plain. It is just like I eat spinach or kale most of the time. Though mizuna has a very nice mustardy flavor. Usually I would have made egg salad with this plate, but I had no mayo made up in the fridge and didn't have time to make it. So I ate it all plain. A little boring perhaps, but fast.
Dinner with bok choy was more interesting with a Persian flair. I made herbed quinoa and shrimp flavored with sumac and lemon. The bok choy was cooked in the same pan as the shrimp and picked up the sauce.
Harvest Monday is a day to show off your harvests, how you are saving your harvest, or how you are using your harvest. If you have a harvest you want to show off, add your name and link to Mr Linky below.
That bok choy looks fantastic. Asian greens certainly are a boon in the early spring.
ReplyDeleteMaking a note to start my Asian greens earlier next year. Love your dinner menu.
ReplyDeleteI had my first harvest! Yours looks good!
ReplyDeleteI like the mizuna cooked up simply too. Sometimes I add mushrooms, but that's about it. I love the way you cooked up the choy,
ReplyDeleteSo wonderful to see garden pictures in your April report. It must be so heartening after the difficult winter.
ReplyDeleteYum, yum! My greens are still a ways off...it's like watching water boil - the more I hover over them, the lower they seem to grow!
ReplyDeleteQuick cooked greens and eggs are a go to easy meal for me also, although I usually just break the eggs into the pan with the greens and cook them together. I finally tried Okonomiyake - it's so good!
ReplyDeleteThe greens and shrimp look amazing. I'm trialing a couple new Asian greens that are supposed to hold up to our heat. Can't wait to see how they do!
ReplyDeleteI've never grown bok choy, but I have mizuna and hope to do so again this year. Thanks for sharing a picture of your Squash custard, as you know I was quite curious.
ReplyDeleteNice greens, I haven't tried sumac with bok choy yet, but sounds interesting, will give it a go someday.
ReplyDeleteMmm, yummy oriental greens. The herby quinoa sounds nice, what herbs did you use? I have quite a lot of them growing but actually hardly ever use them in my cooking, which is just silly!
ReplyDeleteI used parsley, cilantro, mint, sumac, and onion powder. Well and salt too.
DeleteGreat thanks Daphne, that's a nice flavour combo.
DeleteYour quinoa sumac prawn dish looks wonderful. Do you know I have never cooked mizuna - when it has been grown it usually gets tossed to the chickens. Now you have inspired me. Your greens look delectable :D
ReplyDeleteI have just tried sumac for the first time - it is amazing. your Asian greens are so beautiful - they would look as good in a vase on the kitchen counter as any bunch of flowers.
ReplyDeleteOh, that looks so delicious. I admire your gardening experience, it must be great to do what you love to do. Thanks for sharing and inspiring.
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