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RickCorey_WA wrote: >> i read or heard once that if a gardener has one dollar, 90 cents should be spent on good soil and 10 cents should be spent on plants.
The version I heard was that we should always put a 10 cent plant into a 50 cent hole.
Wild asparagus! Cool!
Many people call Bok Choy "Chinese cabbage", but "real" Chinese cabbage is heading and looks like Romain lettuce* : varieties like Napa, Michili, Soloist and Tenderheart. Latgin name Brassica rapa (Pekinensis Group) .
Like this, but supermarkets sell it as tighter heads: http://davesgarden.com/guides/pf/go/105986/
Unfortunately, DG Plant Files uses the common name "Chinese Cabbage" to cover both Napa and true Bok Choy.
Bok Choy (same as Pak Choi) is Brassica rapa (Chinesis Group). The stems may be tall and white like big wide sweet celery with no strings, or short and green like Asian soup spoons. http://davesgarden.com/guides/pf/go/106018/
One nice thing about Bok C hoy and many Asian Brassica greens: you can eat tghem at ANY stage and cook them ANY way:
seed sprouts
microgreens raw in salad
baby leaves in salad
sliced stems in salad (I like to crunch stems raw, even old stems! But younger is sweeter and more tender)
medium-size stems and leaves steamed like turnip greens
medium-size or large stems and leaves boiled in soup
medium and large stems and leaves stir-fried or sauteed.
