Probably get more responses for this sort of question on the Harvest Forum.

Here is a link that might be useful: Harvest Forum

It maybe too late of a reply, but bolted bok choi, tatsoi and the likes are fine eating. The flowery stalk, that is till tender, just stir fry. For their bland taste, just sauteed some crushed/chopped garlic in a small amount of oil, then toss in the greens, or if it's still to much a flavor for them just sauteed in oil, it is till tasty too.

I pulled the bok choy but still have tatsoi (really long flower stalks now!) and lots of mustard (and kale). Any recipes would be great, if I should pull them and start a fall crop I'd appreciate opinions too. I was selling for market, but it's a hard sell around here, esp. when I don't even know how to cook them!

Well for now, since they are bolting, use what's still tender in stir fries or soups. And summer is such a bad time for these kind of cool weather veggies. After you harvest the last of the tender bolts(make sure it's not all flower and woody, to see if they are still tender ,just break the bolting stalk and if it breaks easily, it's still tender enough to eat. But if the stalk just bends, and you need a good force to pull it off, means, it's to old and fibrous to eat.) After you harvest the last tender stalk, I would pull for a fall crop. Heat is their worst enemy, causing them to bolt, even if they aren't fully grown. What kind of mustard? The typical store kind with the curly edges and tough some what like kale? If you were to target the Asian market, you want the kind that is more tender and sweeter tasting like the Chinese mustard or other Asian mustard variety. I find the american curly leaf kind you find in the grocery store to be tougher. The Chinese mustard is very sweet compare to the american one and way more tender. Again, these don't like heat either, it will cause bolting prematurely. The mustard is very good in soup or in a pickled. Bolting mustard is also good in stir fries.