Sunday, May 15, 2011
This Week's Harvest
The Asian greens are just pouring in at this point. That's really all there is to say. I'm sure everyone is sick of seeing the same harvest. (Sorry guys!) At this point, it becomes a race to eat everything before these heat sensitive greens start to bolt. The tatsoi and mizuna are already heading that way. Luckily, most Asian greens still retain their sweetness even at the flowering state.
I'm growing two varieties of bok choy this spring. This is the mini white stemmed variety. I wasn't expecting it to be quite as large or beautiful. The slugs have stayed away but I can sense the little green worms are just around the corner. Asian greens will keep in the fridge for a very long time so I might just harvest everything at the first signs of trouble.
So what's next? You've guessed it - more Asian greens. These mini Napa cabbages mature rather quickly and should be ready in a week or two.