Description
Locally grown Baby Bok Choy! The tastiest and crunchiest fall veggie is back, baby!
A deep green leafy vegetable that resembles Romaine lettuce on top and large celery on the bottom, bok choy is a crucifer more closely related to cabbage. The entire vegetable can be used and is often added raw to salads for a satisfying crunch. In soups, the leaves and stalks should be chopped and added separately, since the stalks take longer to cook.
Bok choy can also be steamed or boiled, but the stir fry method of cooking seems to release the best flavors. Kimchee is the Korean name for pickled bok choy. When shredded, it makes great coleslaw.
Fun Fact: The name “bok choy” originated from the Chinese word for “soup spoon” because of the shape of its leaves.
Storage Tip: Place bok choy in a plastic storage bag, removing as much of the air from the bag as possible, and place it in the crisper of your refrigerator. Bok choy will keep for about 1 week if properly stored.
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