I love the crispness and sweet flavor of bok choy. On Saturdays I like to go to one of the local farmers markets to see what is available. This week I tried the Buford Highway Farmers Market. When I drove into to the parking lot I noticed there was little parking available and was able to squeeze my little car into a small spot.  The market was very busy, everyone out enjoying themselves. I started in the  produce department looking for a vegetable for dinner. The market has some very unusual vegetables and fruits. I think the next time I go to the market I will bring my digital camera and take some pictures.

     The seafood section has a large variety of fish, shrimp and live blue crabs. My wife is from Maryland and taught me how to boil and eat blue crabs About 4 times a year we will buy a couple dozen, boil them in beer and lots of Old Bay. We sit outside on the porch with newspaper on the table and fight over the male crabs which have more meat inside.

    For dinner tonight, I purchased a beef tenderloin, Yukon Gold potatoes, fresh ginger, and baby bok choy. I have a simple recipe for the baby bok choy that really brings out the flavor.

 Tamari Seared Baby Bok Choy

6 heads Baby Bok Choy       

1/2 cup Tamari

2 inch piece of fresh ginger root, peeled and grated fine

2 Tablespoons of Oyster Sauce

2 teaspoons of Sesame oil

Slice the bok choy in half lengthwise and rinse under cold water to remove any dirt. Pat dry with a towel and place in ceramic dish. Mix rest of ingredients and pour over the bok choy. Let the bok choy sit for 30 minutes. Place a saute pan over medium high heat. Place the cut side down in the pan and cook to sear for a couple of minutes. Add a couple of tablespoons of vegetable stock or water to steam and simmer until tender. Serve with a little Tamari for dipping.