Bok Choy
Bok choy is a crisp and tender green vegetable with a mild flavor, making it an excellent addition to stir-fries and salads. Rich in nutrients, this staple in Asian cuisines can be enjoyed cooked or raw.
In season now
NJ season: Apr 1 – Nov 15
This hardy cruciferous vegetable benefits from New Jersey's temperate spring and fall, producing two successful harvest cycles.
Culinary uses: Bok choy has crisp stems and tender leaves with a mild, slightly sweet flavor and a subtle peppery finish. It is excellent stir-fried, sautéed, grilled, steamed, or added to soups and noodle dishes, pairing well with garlic, ginger, soy sauce, sesame oil, mushrooms, and citrus.
Nutrition: Bok choy has crisp stems and tender leaves with a mild, slightly sweet flavor and a subtle peppery finish. It is excellent stir-fried, sautéed, grilled, steamed, or added to soups and noodle dishes, pairing well with garlic, ginger, soy sauce, sesame oil, mushrooms, and citrus.
Baby
Pack: 1 ct.
Miniature heads harvested at 4–6" for maximum tenderness and sweetness — the stalks stay crisp-tender while the leaves wilt silky in a hot wok or braise.
Baby
Pack: 30–60 ct. case
Miniature heads harvested at 4–6" for maximum tenderness and sweetness — the stalks stay crisp-tender while the leaves wilt silky in a hot wok or braise.
Bok Choy
Pack: 14 ct. case
Full-sized bundles with broad, glossy dark green leaves and crisp, juicy white stalks — a workhorse of the kitchen, equally at home stir-fried, braised, or steamed.
Bok Choy
Pack: 1 ct.
Full-sized bundles with broad, glossy dark green leaves and crisp, juicy white stalks — a workhorse of the kitchen, equally at home stir-fried, braised, or steamed.