What is it and what do I do with it?
Chinese cabbage (or Napa cabbage) is in the brassica family along with kale, brussels sprouts, broccoli, and cauliflower. It is high in vitamin C, K, and A (in order of amounts), antioxidants, and minerals. As with most leafy greens it is high in water content, which should be considered when cooking. Common uses include, fresh slaws and salads, soups, pickling, stir frys, and the whole outer leafs for wraps. For the foodies it is excellent addition when plating. Note: the top portion of the leaf has less water and will cook much quicker. When cooking it is often best to add in two phases, bottom ribs then tops.
Keep refrigerated in higher humidity with the head intact. It will keep for up to one week. When it begins to turn yellow it should be eaten soon.
Trim off the base at about one half inch to remove the core. Although each item you pick up from the farm has been triple washed, you may find some bugs and some dirt at the base of the ribs. (If this ever becomes irritating, consider what must be done to produce at the store). What you do with each leaf depends on the recipe whether left whole for wraps, shredded for salads, etc.
Feel free to substitute Chinese cabbage in recipes calling for bok choy.