Seasonal eating adds variety to your diet and eases your budget, especially when buying organic. The Eugene food system makes it easy to eat locally, organically and seasonally, so why not give it a try? Saturday Market just opened up a few weekends ago, so this is the perfect time to start your seasonal diet. If you shop around just right, you can make it even cheaper to eat seasonally and organically than conventionally.
I’m bringing this recipe to Slow Food’s meeting tonight! Come try it and join us at 6 p.m. in Condon 330.
This week’s seasonal ingredient is baby bok choy. It’s a little cabbage with lots of nutritional benefits. They’re so fresh and tasty now, too. I bought mine at the Saturday Market. They grew up in Salem and came to Eugene’s Saturday Market with other baby bok choy and some Chinese broccoli. I bought four baby bok choys for just $2.50. As long as you have some salt, pepper and oil on hand, this recipe is only going to cost you $2.50 for four or more servings. Not too bad.
Prep: 5 minutes. Cook: between 5 and 15 minutes.
Baby Bok Choy (one should feed one or two as a side dish)
Fresh Ground Pepper
Oil (olive, sesame, vegetable, anything will work)
Heat a grill, either outside BBQ, a grill plate or broiling on an oven rack will work (Note: broiling will cut down the cook time, so keep an eye on the veggies). Rinse the veggies and cut your baby bok choy’s in half, length-wise as shown below.
Brush the bok choy’s with a little bit of oil on the inside and outside. Lightly dust with salt and fresh ground pepper.
Grill the baby bok choy’s for about 5 minutes on each side (or until they are warm and have grill marks). Then, you’re done!
Now you’re one step closer to being a locavore.
For more affordable, easy and cheap recipes check these links: