Today I picked two huge heads of white-stem bok choy ('win win'). These will be served up for dinner this week. At the moment, it's a race to eat all of the greens we started in early spring as they will slowly begin to bolt in the coming weeks. The mustardy flavor of many Asian greens intensify as they prepare to propel their flower stalks to the sky, but unlike other leafy greens like lettuce, they don't become quite so bitter so soon. So you can still harvest them when the developing buds are visible at the base of the plant. I like to cook my Asian greens very simply - usually lightly sauteed with some butter, minced garlic, soy sauce and a pinch of sugar. Yum.