ONG CHOY (WHITE) (PREORDER)

~30 - 35 lbs White Ong Choy aka "White Water Spinach", "White Water Convolvulus", "White Kang Kong", "Bai-Kong-Xin-Cai", "Bai-Gan-Kong-Xin-Cai", "Tong-Cai", "Tong-Xin-Cai", "白空心菜", "白杆空心菜", "通菜", "通心菜", "白桿空心菜" White ong choy has arrow-shaped leaves, thick hollow stems, and a light green color.  White ong choy has a mild, slightly mineral flavor, a little like watercress without the mustard-like piquancy. Cooked white ong choy leaves are very tender with a texture akin to spinach. They are often cut into three to four-inch lengths and cooked with garlic and fermented bean curd or shrimp paste. White ong choy is available year-round. Handling Tip Selection White ong choy has a uniform green color without wilted or yellowing leaves. Slender stalks are preferred over thick stalks because they are more tender and crisp. Avoid white ong choy with insect holes and blemishes. Storage White ong choy should be stored at 54°F - 57°F (12°C - 14°C) with a relative humidity of ninety to ninety-five percent and with mist. The typical shelf life is ten to twelve days. White ong choy is sensitive to ethylene, a naturally occurring gas that regulates ripening. White ong choy should not be stored with high ethylene-producing products to extend shelf life and delay yellowing. White ong choy produces a high level of ethylene at harvest that declines during storage. Ethylene production increase to about the same level as harvest when the leaves turn yellow. White ong choy is sensitive to chilling injury at storage below 50°F (10°C). Symptoms include darkening and wilting of leaves, stem darkening, and increased susceptibility to bacterial disease.