We had big bok choy from Otter Oaks back in the beginning of the season. These from Nichols are small and cute. Bok choy is part of the rapa group of brassicas along with turnips and napa cabbage. The smaller leaves of baby bok choy makes it nice for use whole, either quickly boiled, steamed, or roasted. Or just chop it and add to a veggie stir fry.
These were some big ‘ole bok choy bunches. Bok choy is part of the cabbage family, formally called Brassicas. Brassicas include a huge number of vegetables (cauliflower, brussels sprouts, turnips, radishes etc.) but most of those fall under just two species, Brassica oleracea and Brassica rapa, and are just varieties of the species, like granny smith and red delicious are varieties of the same species; apple. Bok choy is part of the Brassica rapa group which also includes turnips, rapini, and napa cabbage.
Joi Choi is a brassica very similar to bok choi. The stems are tender and juicy, and the leaves are broad and flat. The flavor is zesty with a woody, perfume-y note that I love. They do well quickly grilled over high heat, or as a stir-fry with some of the spring onion.
