I consider Baby Bok Choy such a treat going into the fall and winter season. Though it will survive frost and a light freeze, it is not well suited to over-wintering. We grow it in the field for fall harvests until the deep cold sets in.
In season: Fall, spring and summer.
How we pick it: Baby Bok Choy is a variety of choy. The term “Baby” refers to its compact nature compared to Bok Choy, which is a larger plant. In the fall, we ofter baby-Baby Bok Choy, as pictured above on the bottom. Several weeks later, we harvest the more mature, yet still compact, Baby Bok Choy heads, in the above picture in the middle.
Baby Bok Choy also makes a great baby green, so you might occasionally see it in one of our mixes as a bright green leaf.
Shelf life: If kept with minimal moisture in a plastic bag, Baby Bok Choy will keep for about a week.
We cool down our greens when they need it to keep them fresh, but we don’t wash them. If the leaves have visible water on them when you get home, spin them dry before placing in the fridge.
How to prep: If using baby-Baby Bok Choy, simply rinse the little heads very thoroughly and dry, then add directly to your sauce pan or noodle dish.
The only downside to Baby Bok Choy is that dirt has a tendency to collect at the base when the heads are more mature. Half or quarter heads, then rinse thoroughly before proceeding with cooking.
Cook: Saute with garlic and red pepper flakes in sesame oil; Add to any noodle dish; Use instead of Chinese cabbage in kimchi; Sear in a wok and dress with a lemony miso dressing.
RECIPE
