Featured Item: Napa Cabbage from Aloun Farms

Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as “Chinese cabbage”

Napa cabbage can be eaten raw in salads. It has high water content and takes on a sweet and juicy flavor when cooked, picking up other flavors from the food it’s cooked with. Since it softens as well, it’s frequently added to stir-fries and soups in the last stages of cooking.

Be sure to thoroughly rinse napa cabbage before preparing it. Allow it to drain in a colander. You will also want to remove the stem, cutting the bottom inch or so from the base of the plant. You can either cut the entire head in half lengthwise or leave it whole before chopping it into strips. Depending on how it’s to be used, another option is to pull off individual leaves, as you would green cabbage.

In addition to incorporating it into traditional Chinese recipes, you can also use napa cabbage to line a bamboo steamer. This will help prevent food from sticking to the bottom when cooking.

What else is in the bag?

Avocado
Kamaaina Land Nursery

Kale
Ho Farms

Lettuce
Kunia Country Farms

Longan
OK Farms

Napa Cabbage
Aloun Farms

Orange
OK Farms

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This week’s Plant Based Meal Prep Box

Featured Item: Bok Choy from Ho Farms

Bok Choy is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Bok Choy contains tons of Vitamin A and a strong amount of Vitamin C. Actually, chinese cabbage was ranked second for nutrient density out of 41 “powerhouse” fruits and vegetables in a peer-reviewed US Center for Disease Control study.

Preparation

First, trim off the bottom of the stalk and discard. Wash the bok choy under cold water. Dirt tends to collect toward the base of the stems so make sure you run water through that area.

Separate the leaves from the stems with a sharp knife, making two piles. Cut the stems into 1/2 inch pieces. Since the leaves cook more quickly than the stems, you’ll want to stir-fry them first. Add to any stir-fry – the stems will take about six minutes to cook and the leaves about three.