First gailan of the season
Hello everyone,
Gailan, a.k.a. Chinese broccoli, is in! The first few bundles of the season are chilling in the farmstand cooler as I write, and I’ll stock more throughout the week as it becomes available. Most of the plants are still a litttttle on the small side, but they’re sizing up more each day in this warm weather.
So, this week the farmstand has:
Gailan
Baby bok choy
Komatsuna
Tomato starts
If you’re new to gailan, it’s a sweet brassica that we like to blanch whole, then drizzle with oyster sauce. (Here is a recipe for precisely that, from my favorite Chinese recipes site, Woks of Life.) It can also be chopped and stir-fried or combined with meats or tofu.
I noticed that gailan recipes will often suggest you trim the tough ends of the stalk. You can do that with our gailan if you prefer, but I’d suggest first testing the ends. We do our best to cut our gailan above the woody part of the stem, so that every bite of each bundle is tender.
Thanks for visiting the farmstand, and I hope you’re enjoying the spring produce as much as we are.
Elizabeth