Remember last week when I picked strawberries and toured Bird's Farm? The bok choy and tatsoi in the high tunnel were too beautiful for me to resist.

Rich in Vitamin A and C, these greens are tasty ways to supplement your diet. They are mild in flavor, sweeter than kale or mustard greens, and the crunchy stem adds texture to dishes.

The young plants are often sold as baby bok choy or baby tatsoi. The stems are so tender when young they can be eaten raw, sautéed in a stir fry mix, or cooked quickly as in our favorite preparation: grilled bok choy.

I predict bok choy and tatsoi will be the next 'hot' green vegetable like kale is now. They are even easier to assimilate into the standard American diet and oh so delicious.

Do you eat bok choi and tatsoi? What's your favorite way to cook them?

Grilled Bok Choy Time: 10-20 minutes heating grill, 5 minutes preparation, 5 minutes cooking

1 head of young bok choy or tatsoi per person 1 teaspoon olive oil 1/2 teaspoon soy sauce 1/4 teaspoon salt 1/4 teaspoon ground black pepper

1. Slice the head in two lengthwise and wash thoroughly for any sandy soil that may reside in between leaves. 2. Drizzle with olive oil and soy sauce and sprinkle on a light coating of salt and pepper on the cut side. 3. Grill the bok choy, cut side down, over very hot coals for 4-6 minutes or until the greens are browned but not burnt. Serve immediately.