Choi and Kale Flowers! The sisters of broccoli, these buds are every bit as tasty. Some say they are even better. The stems and flowers are edible and are great raw in salad, sauteed, or even grilled. Experiment and tell me what you like best. 

Sauteed Choi flowers with garlic: 
Simple Simple: Mince some garlic and chop the choi blossoms. Heat oil (any kind!) and sautee garlic for about thirty seconds, being careful not to burn it. Add choi blossoms and cook until wilted! That is it! If you have some lemon juice on hand, that can add a nice zing zang! These can be eaten alone, over rice, as a side dish, on some good bread with mozzarella-- there really so many ways to enjoy them!

​It is the last week for daikon (although the spring radishes we seeded last week are already germinating)! I say we all eat radishes this week.  

Roasted Radishes: 
Preheat oven to 450. Slice the radishes, toss them in olive oil, salt, pepper, and thyme, and distribute them upon an oiled baking sheet. Roast them for 15 to 20 minutes, giving them a stir about every five.  They are done when they are tender, but still firm in the center.  You can drizzle them with lemon juice or balsamic vinegar, or any of your other favorites. You can have them as a size or mix them into another dish. You could also try roasting them with meat, just like you would a potato or carrot. Celebrate the last of the winter radishes in preparation for the spring ones.

Frittata basics from epicurious
Frittata tips from Bon appétit

Ingredients
From our farm use radishes, garlic, and any greens you want. Beyond that, it is anything you like!

from myrecipes.com

Ingredients
1 teaspoon sugar
4 heads baby bok choy, halved lengthwise
1 tablespoon dark sesame oil
3 tablespoons water
1/4 teaspoon kosher salt

Preparation
1. Heat a large skillet over medium-high heat. Sprinkle sugar evenly over cut sides of bok choy. Add oil to pan; swirl to coat. Add bok choy to pan, cut side down; cover and cook 2 minutes or until browned. Turn bok choy over; add 3 tablespoons water to pan. Cover and cook 2 minutes or until bok choy is crisp-tender. Sprinkle evenly with salt.