A member of the Brassica family, Bok Choy is gaining strong popularity as a speciality vegetable and staple in the American diet.
We harvest Bok Choy early in the spring and sometimes in the fall as it enjoys cooler weather. In the field, Bok Choy is grown under the cover of remay, which is a thin protective barrier that prevents beetles from enjoying the tender leaves before we do.
The stalks have a firm texture and excellent flavor. The leaves should be dark green and have a toothy texture when eaten raw.
Storage/Preparation:
Bok Choy can be stored by wrapping it in a damp towel or sealed in a plastic bag in the crisper drawer. Try experimenting with this cabbage using the sauerkraut or Kim Chee style pickling method. This tender, leafy green should be enjoyed within a week of delivery.
In addition to slicing for stir fry, bok choy is great when halved length-wise and quickly sauteed in sesame oil. Add a little stock or water to steam in the pan. I like to add chili garlic sauce and create a glaze then serve it over hot and spicy rice or garlic rice to make a great lunch.
Halved bok choy can also be grilled or steamed and makes a great side to a grilled beef dish or even roasted chicken. Slicing the stalk thinly and adding to a coleslaw or salad is also very popular and adds great flavor.
