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Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Gai Choy has been compared to appear as a loose-heading Chinese cabbage. As noted, all Gai Choi varieties' leaves, color and flavor vary. Leaves can be matte finished, crinkled or smooth with colors ranging from pale to bright green. The ribs are generally always thick, fleshy and succulent, hosting the majority of the plants water reservoirs. The ribs are distinguished by longitudinal creamy green variegation's whose prominence varies. The flavor of Gai Choy is true to the mustard family. Its pungent, peppery and reminiscent of wasabi mustard with a more robust depth when cooked. Gai Choy is harvested both young and at maturity. Mature Gai Choy should be cooked for best digestion.
Seasons/Availability
Gai Choy is available year-round.
Current Facts
Gai Choy, botanical name Brassica juncea, also known as Chinese mustard, Swatow mustard greens, mustard cabbage and Indian mustard, is the singular most relevant of all Chinese mustards. There are at least 50 varieties of Gai Choy with appearances and flavors that vary widely. Some varieties include bau sin, nan fong, shi-li-hon and chi-sin.
Nutritional Value
Gai Choy inherently contains high concentrations of sinigrin, a glucosinolate which is active in the body and reduces the risk of certain cancers. It has also historically played a role in Chinese medicine. Liquid remedies of Gai Choy are used to reduce risk of inflammation, cure the effects of colds and the flu.
Applications
Gai Choy has a traditional and everyday presence in Chinese, Korean, Japanese, African, and Italian cooking. Gai Choy greens can be used in preparations both hot and cold, utilized as a salad green when young, braised green or pot herb when mature. Gai Choy pairs well with rich meats such as pork, lamb and game, tofu, ginger, garlic, creamy sauces and melting cheeses, the compliment of other greens, apples, pears, cucumbers, citrus, vinegars, especially apple cider and rice, herbs and spices including cumin, cilantro, dill, garlic, fennel and coriander. The seeds of the Gai Choy plant can be sprouted and eaten raw, eaten in dried form as a spice or pickled. If crops are left to bolt, the plant's seeds can be used to make mustard paste and the condiment, we simply refer to as mustard.
Geography/History
Gai Choy is native to India. The first varietal differentiation, though, was cultivated in China. Gai Choy prefers warm, humid conditions where it will grow prolifically. It is extremely sensitive to freezing and cannot survive at temperatures below 25°F. In addition to being grown as a food crop, Gai Choy is currently being grown as source for biofuel. It is also grown as a green manure crop, as a soil fumigation treatment and as a soil purifier.
Recipe Ideas
Recipes that include Gai Choy. One
is
easiest, three is harder.Recently Shared
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