In the past week or so I realize that most of my social media for our blog has been centered on politics. As important as the November election is, and all of the work leading up to, I decided to take a short break from that and share with you some surprising news.

I tried vegetables new to me and loved them!

Bok choy isn’t necessarily new to me. I have heard of it and tried it in the past. On a recent trip I tried it again, cooked by a close friend I was staying with. Loved it. Since then it has been a weekly purchase and has become part of my regular tofu scramble as well as a side dish for dinner. Bok choy is a type of Chinese cabbage and comes in regular and size and baby size. Always looking to make meals inexpensive, the regular size is cheaper at the markets we shop at. If you’re not familiar with Bok choy, give it a try. If serving on it’s own or mixed with other greens, I add salt, pepper, a little garlic powder and sometimes nooch.

I am also a recent convert to kohlrabi. Unlike bok choy, I had never tried this. Kohlrabi is in the cabbage family and is turnip like. The leaves need to be used within a couple of days and the bulb will last for weeks. I have added it to tofu scramble and created a hash with it. It’s quite good and I love the texture. Kohlrabi is not as common in the markets here as bok choy, but you should be able to find it in one of your local spots.

There you have it! It’s possible to find new foods and love them! It’s a bonus when the new foods are healthy, versatile veggies! Both bok choy and kohlrabi and now on my weekly shopping list.

Thank you for reading!