Column: Feasting on finds from the Winter Farmers Market

{Clarence Vernon Hargrave/Davidson Local}

The Winter Farmers Market in Lexington should be on your Saturday to do list. Never have I seen such a variety of fresh and vibrant produce available locally in January.

Note: The next Winter Farmers Market takes place on January 21st.

I was delighted upon my visit last Saturday to The Winter Farmers Market hosted by Bull City Ciderworks, at the abundance of local goods being sold.  I was met by friendly Farmers and Vendors that eagerly welcomed me to their booths and shared great information about everything from Non GMO meats which are pasture raised just miles away, to advice on entertaining using delicious, homemade Cheddar Coins.

I ended up leaving with numerous bags in tow. Bags filled with amazing items like Cheddar Bay Biscuits, Organic Chicken Breast, certified, naturally grown Bok Choy, fresh Spinach and mini Purple Sweet Potatoes. 

The Bok Choy was so beautiful and tender that I ended up cooking it for dinner the very same night, here is my recipe.

Winter Market Sauteed Bok Choy with Spinach.

2 -  Heads of Fresh Bok Choy

1 - Pound Fresh Spinach

1 - Tablespoon of Fresh, Finely Chopped Ginger

4 - Tablespoons Olive Oil

1 - Teaspoon of Onion Powder

2 - Cloves of Garlic, Finely Chopped

4 - Tablespoons Soy Sauce

Add a Dash of Pepper and Salt to taste.

• Remove the Bok Choy from the stalk by cutting it a half inch up from the bottom. Wash the leaves to remove any soil that may remain then place on a kitchen towel to dry. Also wash the Spinach and allow it to dry.

• Peel a piece of fresh Ginger using the side of a teaspoon as you would a knife to scrape the skin off of the Ginger. Next remove the skin off of the Garlic Cloves. Finely chop the Ginger and the Garlic then set them aside.

• Heat a large Skillet or Wok on high heat for 45 seconds. Add the Olive Oil and allow to heat for 15 more seconds.

• Carefully place in the dry Bok Choy and allow to saute until it begins to cook down and wilt. For about 3 minutes.

• Add the Ginger and Garlic and cool 1 minute more.

• Finish with the Onion Powder and Soy Sauce then add salt and pepper to taste.

• Remove from heat and stir in the Spinach allowing it to wilt.

Serve Hot as a delicious side or with Grilled Chicken or Seafood.

Enjoy!