Happy Farm Fact Friday, folks! This week we’re talking about one of our fall and winter season favorites on the farm, bok choy. It is a Chinese white cabbage in the Brassica family as kale and brussel sprouts, both crunchy and delicious. It’s a common vegetable in Chinese cuisine, having been grown and eaten near the Yangtze River for over 6,000 years!
Like most leafy dark greens, it’s nutritious and full of antioxidants, very fibrous, and has lots of vitamins A, C, and K. It has an earthy, green taste that pairs well cooked into savory food especially in stew, soup, stir fry, and steamed, and generally takes very little time to cook into your dish. Bok choy’s purple variety can also be a beautiful pop of color in a dish.
We recommend this recipe for a delicious venture into cooking with bok choy if you haven’t, an earthy and quick mushroom and bok choy stir fry. In most dishes it’s easy to prepare and add, and can be whipped up in no time at all.
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