The Ultimate Cheat Sheet for Baby Bok Choy

Whether this is your first encounter with Baby Bok Choy, or you are an expert in Asian Veg, we hope this is a handy reference piece that you could use to educate others on the wonders of Baby Bok Choy and it's versatility.

How to Eat Baby Bok Choy:
You can Grill, Sear, Sautee, Fry, Steam, and Stir Fry Baby Bok Choy

Get more great ideas on Pinterest:

Other essential Asian items:
http://www.pinterest.com/melissasproduce/everyday-asian/


Why to Eat baby Bok Choy:
This bright green member of the cabbage family brings flavor, vitamins, and a delightful crunch to recipes -- including our Sesame Asian Bok Choy Salad.  Livestrong.com states, “Bok choy is a low-calorie, zero-fat food that also has lots of vitamin A, vitamin C and vitamin K. In fact, one cup of shredded raw bok choy contains about half of your daily requirement for each of these nutrients. Plus, you'll get healthy levels of folate and vitamin B6, as well. All these benefits come in a light tasting leafy vegetable that can be easily prepared as part of a quick saute of Asian-style vegetables.”

Keep it Fresh:
For the best freshness, don’t wash Baby Bok Choy until you’re ready to use it. Unused parts can stay fresh in the refrigerator for up to six days.

When it is In-Season:
Baby Bok Choy is harvested Year-Round
Baby Bok Choy - Melissa's Produce

Who is the Grower:
Tom Lamb Farms in Central California
As a boy in Hong Kong, Tom Lam dreamed of a better life. He came to America with only a few dollars and lots of determination. As he says, "I landed [in Los Angeles] at midnight and by 6:00 AM the same morning I was picking cucumbers" at a local ranch. Tom's wit and hard work helped him rise through the ranks at produce companies, and by 1986 he was able to purchase a plot of his own. Since then, Tom has been responsible for many innovations in the produce industry, including creating the ever-popular broccoli crown. In his own words, "Quality is the most important thing."

Heinen’s produce team in the field with Tom Lamb


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