Want a simple way to save money at the grocery without clipping coupons?  Buy produce that is in season.  Vegetables and fruits that are “in season” are almost always cheaper.  And they are definitely the best bets in terms of freshness and taste.

In my purse I carry an ancient, tattered and torn list of “in season” veggies.  I was hoping to score a good deal on artichokes (in season) but they did not have any.  Totally out.  A grocery store.  Totally out of artichokes.

So I decided to look for something else from my list.  As I looked through the produce section I saw the cutest little veggies – baby bok choy.  These are also in season so I picked up two.

I must admit that we were bok choy virgins before today.  Seriously, these are some pretty plants (see above) and even though I had no idea what they tasted like or how to cook them, I picked up two.  I don’t know if these were unusually pretty specimens or not but I could have used these for centerpieces – seriously.

I did some recipe digging and it seems that Bok Choy is very often used in asian cooking – lots of stir fries and soy sauce renditions. Since I was making steak for dinner, I was looking for something a little more generic.  Besides, I was hoping taste the actual vegetable and did not want to cover it in sauce.  And a simple slaw just fit the bill…

It goes together super fast.  The bok choy did wilt right after washing so I would not make this too far in advance.  The dressing is very light and not at all strong.

I loved the slaw – hubby thinks it was ok – teenager not so much.

Bok Choy, Carrot and Apple Slaw

adapted from “Everyday Food”

3 heads baby bok choy

1 tsp. coarse salt (divided)

1 apple, peeled and cut into matchsticks (I used Granny Smith)

1 carrot, peeled and cut into matchsticks

1 1/2 Tbsp. fresh lemon juice

1 1/2 tsp. canola oil (I used vegetable oil since that’s all we had)

1/2 tsp. fresh ginger

freshly grated pepper

Cut bok choy in half lenthwise.  Cut the stem off as well as any bruised leaves.  Rinse each half thoroughly to remove any grit.  Slice each half crosswise into thin strips.  Place in a colander, rinse and shake out water.  Coat top with 1/2 tsp. salt and cover with a plate that fits into colander.  Place a canned good on top of plate to weigh it down.  Meanwhile, place apple and carrot in medium bowl.  Add juice, oil and ginger.  Add bok choy to the apple and carrot mixture.  Add remaining salt and grind pepper over to taste.  Toss to distribute.  Refrigerate for at least 15 minutes before serving.

I personally think this would be a great topper for turkey burgers… am I nuts?