I just picked up our first organic share of vegetables. Yum. This week we have cucumbers, bok choy, arugula, lettuces, chinese spinach, radishes, zucchini, yum yum peppers, eggplant and a basil plant. Now its time to eat more salads than ever, get creative and chow down. Anyone have ways they use bok choy in everyday recipes? Bring on the vitamins and folic acid.