Bok Choi

We chiefly grow Pak Choi for our stir fry packs, but their juicy leaves, clumped in tight, gleaming white bulbs that extend into perky green tops are so highly sought after, we always sow some extra, for people to have as a separate item. That’s if the slugs, which also have a penchant for them don’t get there first! (Time to call in our resident toads, patron saints of the pak choi!). 

Also known as bok choy, this Asian brassica is hard to find grown organically and whilst you can use one of our many varieties of kale or perhaps Swiss chard instead, we know it’s not quite the same.  

Whether you’re after some for a side dish, or to add to a Malaysian laksa, Japanese soba/udon/Chinese-influenced ramen, Vietnamese pho, Korean janchi guksu or your very own, fusion version of a Thai green curry, make the most of it while it’s available this autumn. 
(And reflecting on that list of noodle soups…perhaps we should plant another bed!)