Bok Choy

Bok choy is a variety of Chinese white cabbage that falls into the cruciferous vegetable category along with kale, Brussels sprouts, and broccoli.

Also called pak choi, it’s part of the Brassica genus of plants.

Bok choy contains a wide variety of vitamins and minerals. It’s particularly high in vitamins C and K. It also offers some fiber, an important nutrient for overall health.

Chop and saute, shred and add it to salads, chop and add to soups.

$5.00

Sustainably grown to be sold locally.
Our aeroponic growing process uses 90% less water, and we don’t use pesticides or herbicides.
Always packaged in eco-friendly containers.

How to use

I find that I eat more salad if it’s ready to go. So, when I take salad home, I do the following: Fill a large bowl with cold water.

  • Fully submerge the lettuce in the water, then gently agitate the leaves to release any debris.
  • Remove the lettuce from the water, then gently and thoroughly pat dry between paper towels or spin-dry the leaves in a salad spinner.
  • Line a sturdy glass or plastic container with a few paper towels, then scatter your greens on top. Top with a matching lid and refrigerate. There should be some room in the container for the air to circulate, and the paper towels will absorb any excess moisture. (Circulation is key!)
  • Don’t have an appropriate glass or plastic container? Use a plastic bag, just be sure to leave a small portion of it open so air can circulate. Leafy greens should stay fresh and crisp for 7 to 10 days. You can revive wilting lettuce by submerging the leaves in a bowl of ice water. Let it sit for about 5 minutes, then remove and thoroughly pat dry. This will shock and crisp up the leaves.

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