Your weekly breakdown of what’s in your Fredagsgrønt, plus suggestions and ideas for what to do with it.

Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and seasonal produce throughout the summer – the same produce used by RelæManfredsBÆST and Mirabelle Restaurant & Bakery

For more information and to subscribe, head to Farm of Ideas.

This week’s box includes:

When harvesting at the farm, we often have to consider the vegetables’ purpose at each of the restaurants. This has been the case this week when harvesting pak choi.

The harvest is done in stages. First, we cut the pak choi from its roots and strip away any dead leaves. Second, we separate the pak choi and get it ready for the right kitchen – this is where the restaurants’ synergy comes into play. 

Currently on the menu at Manfreds is a spring onion kimchi and quick charred pak choi. Pak choi cooks quickly, but the stem and leaf have different cooking times and properties, so Manfreds likes them split.  

BÆST is flexible with its use, so prefers to have the leaf intact – once harvested we simply trim the base so the sections fall apart easily. 

For Relæ, the leaves and stems are kept intact, but they use only the very middle part of the vegetable. It’s smaller and more tender, which is perfect for their raw pak choi snack, served with paste of roasted quinoa from Österlen in Sweden – it tastes just like peanut butter!

Using only the middle could potentially be very wasteful, but because of the close relationship between the restaurants and the farm – BÆST using all the outer leaves left over from Relæ’s order – this actually becomes a zero waste operation. 

Have a go at separating and cooking the different parts of the pak choi yourself. Here’s a recipe for inspiration!

Quick Garlic Pak Choi



  1. Halve or quarter each stalk depending on the size of the pak choi.
  2. Heat a large pan or wok over medium-high heat and add the oil. Swirl to coat the entire surface of the pan. As soon as the oil is hot add the garlic and the onion, then sautè for 1-2 minutes, moving continuously.
  3. Add the pak choi, soy sauce, and sesame oil. Toss and cover. Cook for approximately 2 minutes before uncovering, tossing, and covering. Continue to cook the pak choi until white parts start to soften – how soft depends on your preference.
  4. Finish with a sprinkle of chilli flakes if you want some extra spice.

Let us know how you got on by tagging your dishes with #fredagsgrønt on Instagram!