Most of our CSA members will receive Bok Choy in this week’s share, and others will receive Savoy cabbage.
An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium. The growing season of bok choy is limited to the cooler weather of spring and fall. A traditional stir-fry vegetable from China, bok choy is rapidly gaining in popularity in the United States.
To use in a stir-fry, separate leaves from the thick white stem and chop both into 2-inch wide diagonal chunks. Add the stem pieces to the stir-fry several minutes before leaves, as they will need more cooking time.
Bok choy will complement other vegetables in your stir-fry, such as onions, celery, pea pods, bean sprouts, and grated ginger root. Try adding tofu chunks for protein. Serve with rice or noodles.
To store, wrap bok choy in a damp towel or put it in a plastic bag and place it in the hydrator drawer of the refrigerator. Store for up to one week, taking care not to let the leaves dry out.
Savoy cabbage is striking in its difference from the regular green cabbage we are more familiar with. It’s darker in color and the leaves are crinkly, like crepe paper. Green cabbage has a mild flavor and is crunchy in texture, which makes it perfect for coleslaw. The flavor of the Savoy is somewhat sweeter and nuttier and this flavor becomes more pronounced when cooked.
Savoy cabbage is rich in vitamins A, K, C and B6. Free of fats and cholesterol, it is also low in calories. It offers us some protein, fiber, iron, manganese, folate, thiamin, potassium, calcium and magnesium.
To store, refrigerate in a loosely sealed plastic bag for a few days.
To prepare, remove and discard any dry or tough outer leaves. Cut through the stem end, separating into 4 pieces. Cut out the hard white piece of the core that is attached to each quarter. Then lay each section on a flat side and slice crosswise into thin strips.