Featured Crop
California Grown Bok Choy
A crisp, leafy green with a mild, peppery flavor, bok choy is a staple in stir-fries, soups, and salads.
Cooking classes
Bok Choy Stir-Fry
Prep Time: 20 minutes
Cook Time: 15 minutes
Air-Fried Salmon and Bok Choy
Prep Time: 15 minutes
Cook Time: 15 minutes
Varieties
Shanghai, Baby Bok Choy and Joi Choi are popular varieties grown in the Valley’s rich soil.
Prep Tips
Stir-fry with garlic and ginger, add to soups or enjoy raw in salads. The whole plant is edible.
Nutrition
Excellent source of vitamins A and C with powerful antioxidants. One cup provides more than half your daily vitamin K needs.
Cultivation
California Bok Choy is grown in fertile, well-drained soil with a neutral pH. Typically, seeds are planted indoors 4-6 weeks before the last frost or directly sown in spring and fall. It requires partial to full sun and consistent moisture averaging about 1 inch of water per week. Bok Choy thrives in cool weather and can tolerate light frost. Harvest takes place at 12-15 inches tall by cutting above the soil, which allows for regrowth. Baby Bok Choy can be harvested at 6-8 inches for a tender, sweet taste.
When can I buy boy choy?
Bok Choy is typically grown in spring and fall in Central California, thriving in cool, mild weather and tolerating light frost. You can usually buy fresh Bok Choy from March to May and September to November. Hot weather can cause bolting, where the plant prematurely flowers and goes to seed, making it bitter and tough. Consistent cool temperatures ensure optimal growth. Planting in partial shade during hotter months can help delay bolting, ensuring tender, flavorful Bok Choy.
Nutritional value of bok choy
Bok choy is nutrient-dense and rich in fiber, vitamins A, C, and K, and minerals like calcium, potassium, and magnesium. It’s packed with antioxidants, supports heart and bone health, reduces inflammation, and protects eye health. A 1-cup serving of raw bok choy has just 9 calories and 1 gram of fiber.
How to store bok choy
Keep whole heads of bok choy in the crisper drawer of your refrigerator for up to a week. You can also freeze cleaned and dried bok choy without blanching. To clean, submerge whole or halved heads in a large bowl of water, swishing them around to remove any grit between the stems and leaves. Dry thoroughly by shaking off excess water or using a salad spinner. For best results when freezing, store bok choy in airtight containers or freezer bags to maintain its texture and flavor.
Explore other crops
Mushrooms
Grown in controlled environments, California mushrooms add rich umami flavor to soups, sauces, and sautés.
Zucchini
A tender, mild squash that thrives in warm weather, zucchini is delicious grilled, sautéed, or baked into bread.
Leeks
Leeks are a mild, onion-like vegetable with a subtle sweetness and a tender texture, commonly used in soups, stews, and sautés.
Apples
Crisp and sweet, California apples are harvested in late summer and fall, perfect for snacking, baking, and cider.