This past week, I harvested the bulk of my bok choy, some minuza and the remainder of my fall spinach. The spinach plants were then pulled to make room for my Red of Florence scallions. Although a bit slug damaged, this was some of the best looking and tasting bok choy that I've grown. I'm beginning to think that early spring is the best time to grow certain Asian veggies because slugs are really the only pest that you have to worry about (I'm pretty happy with how the Sluggo has performed). Even more destructive in my opinion are the caterpillars that come later in the season.
I harvested a total of 1.64 lbs of greens this week...still small but that will change soon enough.
Tomorrow is the beginning of yet another work week. (How many more until I reach retirement age???) I don't know about you but I'm desperate need of a good night's sleep, which is where I'm headed now. Sweet dreams everyone!
That bok choy looks fabulous. Surprisingly, I've never had it! At least, that I know of. But, looking at it does make me hungry.
ReplyDeleteThe bok choy looks tasty! I am going to pick some this Monday but mine will just be thinning's. When and how did you start these, great sized bok choy for this time of year!
ReplyDeleteBeautiful greens!
ReplyDeleteSleep well, dear Thomas. Sweet garden dreams ;-)
I have read so many good things about mizuna, I have to try to grow it. I have never tasted it, it looks like arugula.
ReplyDeleteYou had a great harvest and I don’t see any slug damage.
Mine is ready to come out, too.....so, how do I prepare it?
ReplyDeletebeautiful AND delicious! how lucky can we be? your bok choy is just amazing. well done, thomas.
ReplyDeletehope you got some good zzzz's
Looks fresh ad yummy! I am always afraid to try out new veggies thinking I might kill them by growing them in the wrong time.
ReplyDeleteLovely looking greens! That mizuna really looks tasty. Don't worry, retirement will be here before you know it, but you don't want to rush it!
ReplyDeleteThanks for commenting everyone! I had a great night's sleep. What a difference that can make.
ReplyDeleteDan - I started bok choy in February and transplanted them out in early March.
Ribbit - Honestly, I try to keep the preparation as simple as possible. My favorite way to cook bok choy is to get a pan REALLY hot, add a bit of butter and then some trimmed bok choy. Sprinkle a bit of soy sauce and ground chili paste to taste, cook on med-high heat and toss for a couple minutes and that's it!
I thought about leaving the cover off of my brassicas a couple of weeks ago when we had our warm spell, but then I saw those white caterpillars flitting around. I kept them covered up. They can really eat the little seedlings down to the ground so quickly.
ReplyDeleteYour harvest is just lovely as always.
Nice harvest, lovely greens.
ReplyDeleteRetirement comes soon, but pay your dues first.
[Yah, it's easy for me to say now ;)]
Lovely greens! I also find that spring is the best time for bok choy. Besides the slugs and cabbage worms, the summers are too hot here to get a sweet tender bok choy crop.
ReplyDeleteI will have to make a note to start some next Feb, Thanks.
ReplyDeleteYour vegetables are beautiful and you did a fabulous job photographing them. The way you prepared the bok choy sounds really good. I tried to start some this spring and the critters got most of my seedlings, I'll have to try again.
ReplyDeleteI know about that sleep thing, I tend to be sleep challenged more often than not. A good night's sleep can make you feel like a different person (a nicer person in my case).
Georgeous looking greens ! Nice harvest !
ReplyDeleteHey, with working, your garden, cooking, and Jonathan, no wonder you need sleep. Wish I could tell you that it gets better with retirement, but it doesn't. Here I am at 1 am, trying to catch up on my blog reading.
ReplyDelete