I finally got to harvest some of my dwarf baby bok choy and mustard greens from the garden. The Bok Choy seeds came from a contest I won over at Greenish Thumb last year. When I won them it was no longer bok choy planting time in zone 8, so I have anxiously been awaiting the time I could plant them. Thanks Wendy, it was worth the wait!
I cut up the bok choy and mustard greens washed and dried them in a salad spinner. I then put a little olive oil in a pan added the greens and then topped it off with balsamic vinigarette. They cook quickly so if you cook this don’t turn your back. Yum!