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Hello, Our youngest son works in the yard with us and has his own "mini" garden where he tries "strange/different" things each year! His favorite thing so far has been his popcorn which becomes our evening treat after Thanksgiving dinner!! Came across the following things and was wondering if anyone might have seeds that they could share for SASE or maybe trade something from my trade list. Interested in finding the following:
bottle gourd crane head
Please feel free to send me a d-mail if you have any of these things for him to try next year!!
RickCorey_WA wrote:I love Bok Choy, and their amzing variety and hybrids delight me.
Rick, how do you prepare it? I always seem to end up with chewy stems and mushy leaves, even when I cut them apart and start cooking the stems first. I use that technique with Swiss chard and it usually turns out great, but the Pak Choi doesn't seem to like it. And if I cook the stems long enough to make them fork-tender, I start getting that "overcooked cabbage" smell.
The leaves only need a moment of brisk boiling, or could probably be steamed.
I cut them up a little, get the soup boiling well, then throw them in . By the time I bring it back to a simmer, they're plenty c ooked.
Or harvest them young and use them in salad as "baby leaves"
Stems, I prefer raw! Crunchy-sweet. Like celery, expcet that they taste good and don't have strings unless they are WAY too old.
Seriously: sow twice as many half as far apart, then eat 1/2 of them at 1/2 size. The rezst, maybe eat smaller than you have been.
I do put them into soup, but I would not have bet that they COULD be boiled enough to take the "crisp" out. If they're warm all the way through, that's fine by me.
I think stir-fry is the same idea: warm or hot, b ut designed to be crisp and crunchy..
M y mother also wanted to boil them into submission. But then they are "Bok GOO", not Bok Choy.
I forgot to suggest two ways of chopping stems so they cook (or at least heat up) faster.
Mostly lengthwise, into 1.5 or 2 in che lengths, then slice those lengbtghwise to get aroun d the thickn ess of a penc il or somewhat less.
Or, if you're convincing skpetical people into accepting them cooked or raw as a celery substitute, cut U-sshaped slicces 1/4" - 1/3" thick, perpendicular to the stalk. However, near the base of the stalk, also slice each "U" slice them in 1/2 or thirds, so they don't look like "big, tough stems". .
Needless to say, eveything tastes better with garlic and butter. Maybe a splash of soy sauce to prove it's "Chinese" cuisine. :-)