My goal this summer, besides catching up on my reading list, is to feel more comfortable in the garden. I grew up alongside two of the best gardeners in the world: my mom and my grandma (my mom’s mom). I picked up some of their skills along the way, and was always willing to water and deadhead the garden if my mom was out of town, but if we’re being totally honest, I still have no idea what I’m doing.
Recently Shannon and I were contacted by a really great company, Lifespace Gardens, that is doing some pretty amazing things in Vancouver, including helping newbies like me feel more comfortable in the garden. They build a variety of (really cute) self-watering gardens like the one below for city dwellers with backyards and tiny patios alike.
Above is the planter that Lifespace Gardens has graciously allowed me to try in my backyard. They helped me set it up, gave me a thorough tutorial on how to make sure my plants do well throughout the summer (spoiler alert: it’s actually super easy!). They even taught me how to plant my very own veggies. I chose to grow bok choy because I heard it grows really well in Vancouver and I already had a couple of recipes in mind.
The way the planter works is pretty simple. There’s a reservoir of water at the bottom, with some vermiculite (the white specs in potting soil) in between the reservoir and the soil. There’s also a float system that lets you know if you need to water or not. I’ve seriously had this thing for over two months and I’ve only had to fill it up with water once. This is partially because it has rained a lot here, but apparently even in hot weather I’ll only need to water it once a week.
This is how my bok choy turned out:
Have you ever seen such perfect bok choy? Not bad for someone who doesn’t know what they’re doing in the gardening department.
However, while growing the bok choy was really fun and rewarding, I couldn’t wait to TASTE it. So I pulled out my BBQ for the first time this season (I’ll admit that my plans were slightly delayed because I ended up needing to clean that BBQ out a bit. Whoops!) and I got to grilling some bok choy, corn, and burgers! It was the best first BBQ of the summer a girl could ask for.
This miso grilled bok choy is the perfect side dish for a BBQ meal. It truly tastes like summer, especially because it was grown in my own backyard!
- 4 heads of small/medium bok choy
- 2 Tbsp of miso paste
- 2 Tbsp of butter (room temperature or slightly melted)
- olive oil
- lemon juice
- salt and pepper to taste
- Mix together miso and butter in a bowl
- Cut all of the leaves off of the bok choy stalks, then slice each stalks lengthwise
- Roll up each bok choy leaf and slice crosswide into thin shreds
- Start up your barbeque on medium
- Put the bok choy stalks in a bowl and mix with miso butter mixture with your hands
- Grill the bok choy stalks about 5 minutes per side until cooked through
- While you're waiting for the stalks to cook, place the thin shreds of leafy bok choy in a large bowl and drizzle with olive oil, lemon juice, and season with salt and pepper -- mix it all up
- Once the stalks are cooked through, add them to the bowl, sqeeze a bit more lemon on them and serve
You can eat now!
Did you make this recipe?
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*Thank you to Lifespace Gardens for sponsoring this post by providing us with a self-watering garden. All thoughts and opinions are our own.