We are growing Japanese Greens in our garden again this year. We have used a net cover to keep out the bugs that like to lay their eggs on the under side of the leaves.

Besides the Japanese mix we are growing baby bok choy and Swiss Chard in the same box.

I found this recipe in the magazine, cooking light. I am sharing part of a recipe, the cooked greens with coconut-curry vinaigrette. 8 ounces Soba Noodles 4 cups coarsely chopped greens, including bok choy, spinach, chinese mustard, or what ever you like. 1/2 cup coconut milk 2 Tbsp lime juice 2 Tbsp low sodium soy sauce 1 Tbsp rice vinegar 1 tsp honey 1/2 tsp ground black pepper 2 Tbsp peanut oil 1 Tbsp chopped ginger 1 1/2 tsp Madras curry powder (We don't use curry because my husband doesn't like it) Combine coconut milk, juice, soy sauce, vinegar, honey, and pepper in a small bowl, stirring with a whisk. Cook noodles according to package direction.

Cook chopped greens in boiling water for 1 minute, to wilt greens. Drain, rinse with cold water, drain again.

Heat the peanut oil in a small skillet. Heat ginger stirring quickly. Put the noodles in a serving bowl, top with wilted greens, and sauce, toss until mixed. Add the Ginger. Enjoy with your main dish.