We grow a variety of Asian greens in the same family as Bok choi. These crops love the cool and moist spring and fall here in the Pacific Northwest. Its large green spoon-shaped leaves characterize Fuyo shomi.
When you begin experimenting in the kitchen, you may be surprised how versatile Asian greens can be; that said, the tried and true way to enjoy these tasty greens is by tossing them in a wok to stir-fry. They can be sautéed and eaten alone, or lend their crunch to a mix of other vegetables. Their mild flavor takes well to sauces and seasonings so use a tasty marinade and be careful not to overcook them. Because the white stems take longer to cook than the green leaves, you may wish to separate them in order to add them earlier. Other than stir-frying, you can steam these guys or slice them thinly and add them raw to a salad. You can even barbeque Asian greens with some success.
Choi heads are extremely delicate, and relatively perishable. Leave the outside leaves on to protect them and keep them moist until it is time to cook them. They are best kept in a plastic bag in the crisper drawer of the refrigerator and used as quickly as possible.
Like the other Asian greens, fuyo shomi is high in Vitamin A, Vitamin C and calcium, and very low in calories.
Fuyo shomi, like its other Asian greens relatives is a member of the ubiquitous Brassica rapa family, along with mustard greens, Chinese cabbage, and an incredible variety of other crops traditionally farmed in Asia. Most of these Asian greens originated in China, and many have been cultivated there for hundreds of years. They first came to the United States in the 19th Century, presumably with some of the many Chinese workers who came here and began farming.