Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
For more on cooking and eating locally, vist Kristin’s blog The Intentional Minimalist.
This recipe features local produce from 9 Bean Rows Farm, Amon Orchards, Gallagher’s Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.
- Farm fresh local garlic goat cheese Farm fresh local bok choy
- Farm fresh local radishes
- Farm fresh local chives
- Farm fresh local chive blossoms
- Farm fresh local sage Farm fresh local sage blossoms
Remove one bunch bok choy leaves from base up on head and set aside. Thinly slice one half cup radishes.
Spread one teaspoon goat cheese on spine of boy choy. Plalce one radish on top of goat cheese and layer with one small sage leaf and one small sage blossom.
Fold bok choy green up to cover spine and wrap bok choy leaf around spine. Tie bok choy wrap with chive and tuck in one chive blossom.