We now have a new website! Please visit us at

Welcome to The Neighborhood Garden!
We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Saturday, January 29, 2011

Bok Choy Tips

Look for a plant with firm stalks that is free of brown spots. Wrapped in paper towels and stored in the vegetable crisper section of the refrigerator, bok choy should keep for up to a week.

You'll often find recipes calling for bok choy to be stir-fried with a bit of garlic or perhaps ginger. Oyster sauce and bok choy make an excellent combination; soy sauce is another good choice. If desired, add a bit of cornstarch to the sauce to thicken. Alternately, drizzle a bit of sesame oil over the cooked bok choy before serving. For that matter, you can forego cooking bok choy altogether - the raw stalks make a great mid-afternoon snack. Just remember that there's no need to limit your enjoyment of bok choy to those times when you are preparing Chinese food. With its sweet flavor and crisp texture, bok choy works well with a variety of foods. Feel free to experiment and use it as a substitute for cabbage in other dishes. I recently stumbled across an interesting variation on cabbage rolls using bok choy leaves and Asian seasonings. Or how about corned beef and bok choy? The possibilities are endless!

Cooking Times for Bok Choy

* Boiling 3 - 4 minutes for the stalks, 1 - 1 1/2 minutes for leaves.
* Steaming about 6 minutes for the stalks, 2 - 3 minutes for leaves
* Stir-fry about 5 minutes for stalks, 2 minutes for leaves - the leaves should be just wilted and bright green.

Bok Choy in Garlic Sauce


* 1 pound bok choy
* 1 tablespoon vegetable oil
* 1 tablespoon sesame oil
* 1/4 cup water
* 1 teaspoon grated fresh ginger root
* 2 cloves garlic, minced
* 1 tablespoon oyster sauce
* 1 tablespoon light soy sauce
* 1 tablespoon brown sugar
* 1/8 teaspoon crushed red pepper flakes (optional)


1. Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside.
2. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Set this aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat.