Vegetable of the Week: Bok Choy

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This beautiful, winter-hardy vegetable, also known as Pak Choi or Pok Choi in its country of origin, China, but most familiar here in the States as Bok Choy. It is a Chinese cabbage. It’s most common color is dark green leaves with white to light green stalks but you may also be able to find Purple Lady Bok Choy in an international or Chinese farmers market. The taste can be simply described as delicious, but for the sake of our viewing audience, I describe it as having a mild, peppery taste. Eaten raw, the leaves are thick and crisp. Because of the structure of the vegetable, it tends to be very diverse. Bok Choy has a heart (like an artichoke) from which juicy stalks extends and from there, the beautiful leaves are produced. The leaves can be eaten raw in salads or sauteed in a stir fry. The stalks can be chopped into sticks resembling celery sticks and eaten raw with dip or sauteed slower and a little longer than the leaves and incorporated in any dish to add a little crunch! 

I know we’ve discussed a lot about the beauty and taste, but we will never let you walk away without hearing the health benefits!  Bok Choy is full of your daily vitamin needs, but one health benefit that really stands out are the carotenoid levels it has.  Carotenoids are antioxidants which converts to vitamin A when your body needs it.  If your body has sufficient levels of vitamin A, then these carotenoids roams about your body destroying free radicals preventing them from damaging your cells!  The term ‘superfood’ is used very loosely these days, this is truly a superfood!

Steamed Boy Choy with miso paste and balsamic vinegar

Come by Atlanta Harvest this Friday and Sunday to buy this delicious vegetable!

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