Mary’s Garden

What is it about tending a garden: growing your own flowers or vegetables, picking fresh herbs and feeding neighborhood birds, that feeds a person’s soul?

it transcends gender, color, nationality, age, even knowledge, ability and opportunity. Even in the smallest apartments in the busiest cities a plant or two patiently sits near a window, basking in the sun waiting for their weekly watering and hoping for a dash of plant food.

Mary_Garden_peas_pot_snail_PhotoMatix1330-1-1Simple garden pleasures: textures, colors, light

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Mary’s Guard Garden

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A charming birdhouse decorates Mary’s garden acting as a perch for birds waiting their turn at the bird feeder. Nestled in the flowering tree just behind the birdhouse, the feeder sports 6 tiny perches for finches and other small birds. The doves, robins, infrequent pigeons and visiting migrators partake at the shallow clay bowl sitting on the garden wall

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Spring Greens!

Spring Greens @ Beyond Bok Choy Farm

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This is my favorite time of year in SoCal. The farmers’ markets are bursting with fresh greens! This year I found a new favorite farm located in Fresno. It’s family owned and operated and they bring in a wide variety of very generous bunches of leafy greens and many other herbs and veggetables at great prices. Right now, all greens and herbs are $2/bunch.

I found Beyond Bok Choy produce at the Sunday, Long Beach farmers’ market, but I think they are at various markets. Their offerings are so varied it’s like alphabet soup using nearly every letter starting at the beginning: beats, carrots and daikon with green tops ready for a quick sauté in avocado oil with a shy splash of sesame oil and toasted sesame seeds to finish it off. Try starting by tossing in some onions, garlic, very thin carrot sticks and a fist-full of cashews and fresh cilantro to top it off for a complete vegetarian, vegan meal. Yes, yes, get the delicious fresh baked, whole grain bread at the vendor across the way and toast it. Now you have a complete meal.

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Beyond Bok Choy offerings:

HERBS: lemon basil, pepper basil, thai basil, cilantro, dill, mint, lemon grass…and more

GREENS: bitter melon, bok choy, chili leaf, dandelion leaves, mustard greens, Okra leaf, Malabar spinach, ong choy = water spinach, Sweet potato leaf … I think I missed a few.

VEGGIES:  green beans, chard, Chinese broccoli, cabbage, carrots + tops, cucumber, daikon + tops (very large white radish), curly kale, Lecanto kale, onions, zuccini…and much more

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baby bok choy

Bok choy is great for stir-frying. Very subtle flavor. Toss in at the very end of sauteing.