Photo by Michael Piazza / Styled by Sarah Blackburn

One of my favorite things to grow is bok choy. It is one of those greens, much like lilies, that are a true indication that the season is on and popping. This pungent yet delicious vegetable can be sown in the ground in the spring, fall or summer. Bok choy can be cooked or eaten raw. 

In the summer, bok choy is sensitive to the heat and can bolt, producing a flower which then goes to seed. This can also occur if the plant is stressed from freezing temps or from leaving it in a pot too long without watering.

If you are really ambitious and just can’t get enough bok choy, like me, sow new seeds around late August for a September harvest. Be sure to water daily until the seeds have popped. Plants are great communicators and will always let you know when they are stressed from lack of water. 

With your harvest, try this salad with onions, mandarin oranges and sesame seeds, dressed with a hint of toasted sesame oil and light soy sauce. Grow and be happy! 

Nataka’s Favorite Bok Choy Recipe

Serves 2

1 head bok choy, thinly sliced    
½ teaspoon kosher salt
½ onion, thinly sliced    
1 mandarin orange, peeled and supremed (flesh cut away from the membrane)
¼ cup sesame seeds
¼ cup soy sauce
1 tablespoon toasted sesame oil

Softly massage the bok choy with salt to tenderize the greens. Mix in all remaining ingredients and serve.