Bok Choy
Bok choy is a member of the mustard family (Brassicaceae), along with some of our other Featherstone favorites like broccoli, cabbage, kale, radishes, and turnips. It can be used as a tender green in most recipes that call for spinach or chard, but it is sweeter and the stems are quite juicy when cooked. You can use the stems raw in a pasta salad for a yummy crunch, or throw the whole thing, quartered, into a stir fry. The leaves taste so distinctly different from the stem, it's almost like two vegetables in one. Similar to broccoli, bok choy is a cool weather crop, but it grows much faster than broccoli. We generally have bok choy available in May and June, then again in September.
Storage tips
Store your baby bok choy in a sealed container or bag in your fridge, and enjoy promptly! The leaves are very tender and can wilt quickly. If the stems of your bok choy seem a bit limp, trim the butt end and let the stems sit in a glass of cool water for 10-15 minutes before storing in a sealed container.
