BY KRISTIN CELESTE SHROEGER
---- — This recipe is for a simple yet elegant farm-to-table summer appetizer. It features local produce from 9 Bean Rows Farm, Spring Hollow Farm, Birch Point Farm and locally produced products from Spring Hollow Farm.
Bok Choy Wraps with Goat Cheese
Farm fresh local garlic goat cheese
Farm fresh local bok choy
Farm fresh local radishes
Farm fresh local chives
Farm fresh local chive blossoms
Farm fresh local sage
Farm fresh local sage blossoms
Remove one bunch bok choy leaves from base up on head and set aside. Thinly slice 1/2 cup radishes.
Spread one teaspoon goat cheese on spine of boy choy. Place one radish slice on top of goat cheese and layer with one small sage leaf and one small sage blossom.
Fold bok choy green up to cover spine and wrap bok choy leaf around spine. Tie bok choy wrap with chive and tuck in one chive blossom.
Kristin Celeste Shroeger, of Traverse City, is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.